Brussels Sprouts Curry

   Brussels sprouts contains sulforaphane, a chemical believed to have potent anticancer properties. The  method of preparing brussels sprouts for cooking begins with removal of the buds from the stalk. Cut any surplus stem.

Serves up to 3 people
Preparation time: 30 minutes

Ingredients:

14 Brussels  sprouts
1 large chopped onion
1 large chopped tomato
1 tsp of sambhar powder
1/4 tsp of turmeric
1 tbsp of olive oil
salt as required

Seasoning:

1/4 tsp of mustard
1/2 tsp of urad dhal 
sprig of curry leaves
pinch of asafoetida 

For grinding:

2 red chillies
1 tbsp of chutney dhal
1 tsp of cumin seeds
1 tsp of fennel seeds


Preparation:

1.Cut Brussels sprouts in to 4. Sprinkle some salt and microwave for 5 minutes.
2.Heat oil in the pan, add seasoning. Once the mustard sputters, add onion and saute for 2-3 minutes. Grind the ingredients together mentioned above in to a coarse powder.
3.Add tomatoes and saute well till they become mushy. Add turmeric, sambhar and salt to the pan.
4.Now add the brussels sprouts to the pan and mix well. Add the ground powder and close the lid for 10 minutes.

5.Check if the brussels sprouts is cooked and turn golden brown. Serve with roti/ rice.

Badam Halwa

  I wish all my readers a very Happy Diwali. Diwali is arguably the most celebrated festival in India and people enjoy the occasion with sweets, lights and fireworks! This year I tried making badam (Almonds) halwa. I think peeling the almonds is the tricky part as it takes sometime. I did realize that we get peeled almonds from the supermarket and can save some time and effort. Making of halwa itself is not that difficult.

Ingredients: 

1 cup of Badam
1 1/4  cup of sugar
3 tbsp of ghee
1/4 cup of milk
few strands of saffron


Preparation:

1.Soak Badam for 4 hours in warm water. Soak saffron in 1 spoon of milk.

2.Here comes the tricky part, peeling the skin of badam. Grind badam with milk (use as little milk as possible). Take heavy bottomed vessel and pour the mixture.

3.Add fine sugar and keep stirring. When badam paste starts to thicken, add ghee(clarified butter).  Cook in medium flame. Stir constantly.

4.As the halwa bubbles reduce the flame. As it thickens and halwa starts leaving the sides of the pan.

5.Add saffron which gives nice yellow color and flavor.  Mix well.

         

6.Allow them to cool and Badam halwa is ready.                                                   

                                                                        

Masoor Dhal/ Masala Dhal

 As lentils are the main source of proteins for vegans and vegetarians, it is important that we explore the variety of lentils to satiate the palate of the vegetarian connoisseurs. I have experimented with masoor dhal recently and was impressed with the outcome :)

Ingredients:

1 cup of Masoor dhal
1 onion
3 cloves of garlic
1 green chilly

1 tbsp of oil
coriander as garnish

salt as required

Seasoning:

1/2 inch- stick of cinnamon

2 pieces of bay leaf

2 cloves

Grinding:

1 large chopped tomato
1/8 tsp of turmeric
1/2 tsp of red chilly powder
1/2 tbsp of coriander powder
1 tbsp of cashew nuts

1 tsp of cumin seeds

Preparation:

1. Grind the ingredients mentioned above together. Slice the onion and garlic lengthwise.
2. In the preheated pan add oil. Add the seasoning, as the nice aroma comes add onion and garlic.
3.Saute for a minute and add the ground mixture. Saute well till the tomato paste starts to thicken and the raw smell disappears.

4.Add masoor dhal, salt and 3 cups of water. Close the lid and pressure cook up to 3 whistles.

5.Add coriander as garnish. Serve with rice/ roti.