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.

Brussels sprouts stir-fry

   I started experimenting with Brussels sprouts recently and my friend shared this recipe. This stir-fry is very easy to make and a great low-calorie diet.

Serves up to 4 people
Preparation time: 20 minutes

Ingredients:

500 grams of Brussels sprouts
1 chopped onion
6 cloves of garlic
4-5 green chillies 
pinch of cumin powder
1/2 tsp of Bengal gram dhal
1/4 tsp of mustard
1 tbsp of olive oil
salt as required 

Preparation:

1.Cut the Brussels sprouts in to 4 pieces. Cut the stem-off from the bottom of the vegetable.
2.Heat oil in the pan and add mustard, Bengal gram dhal. As the mustard sputters add the onions, whole garlic cloves and finely chopped green chillies. Saute for 2-3 minutes.
3.Now add the Brussels sprouts and saute well. Close with the lid and stir occasionally. Do not add any water.
4.As the sprouts are roasted, the dish is ready. Serve with spicy dhal and rice.

Brussels sprouts coconut curry

      The Brussels sprout is a cultivator group of wild cabbage which is small and leafy green buds. Brussels sprouts provide cholesterol-lowering benefits and it contains good fiber-component.

Serves up to 2 people
Preparation time: 30 minutes

Ingredients:

10 Brussels  sprouts
1 chopped onion
1 tsp of channa masala powder
1/2 tsp of turmeric
1 tsp of cumin powder
1 small cup of coconut milk
1 tbsp of chopped coriander
1 tbsp of olive oil
salt as required


For grinding:
1 chopped tomato
1 tbsp of chopped ginger
1 clove of garlic 
2 chopped green chillies
1 tbsp of coriander
5 cashew nuts 

Preparation:


1.Heat 1 tsp of oil in the pan, add Brussels sprouts. Sprinkle some salt and saute for 5 minutes and transfer to a plate.
2.Heat oil in the pan, add onion saute for 2-3 minutes. Grind the ingredients together mentioned above in to a paste.
3.Add the ground paste to the pan and keep sauteing for 5 minutes till the moisture evaporates. Add turmeric, channa masala powder, cumin powder and salt to the pan.
4.Now add the Brussels sprouts to the pan and mix well. Add coconut milk and close the lid for 15 minutes.
5.Check if the Brussels sprouts is cooked and add coriander as garnish. Serve with roti/ rice.