Brussels sprouts subzi (with Indian flavor)

 

Brussels sprouts is a cool season crop and very popular in Europe and USA. This vegetable was originally grown in Belgium and possibly that is why the name Brussels sprouts! Brussels sprouts resemble miniature cabbages. Unlike cabbage, they grow in bunches of 20 to 40 on the stem of a plant.

Brussels sprouts are low glycemic and nutritious vegetables. They are excellent source s of many vitamins like A, B complex and vitamin K which helps in preventing Alzheimer's disease. Lots of minerals like copper, calcium, potassium, iron, manganese and phosphorous are also available in the sprouts.

Thus, brussels sprouts are incredibly nutritious vegetables and they offer protection from many deficiencies and believed to protect from heart diseases and colon and prostate cancer.

In India, they are not seen in markets, but, in places like Delhi, you can buy them in super markets.
I tried making the subzi using what is available in Delhi, but, as the sprouts are not fresh and they also they were not tender, the taste was not at all like the one I made with fresh sprouts in USA.  So, unless you get really fresh ones in local markets, you do not try this subzi.

Here is a recipe using the brussels sprouts with Indian masalas.

Ingredients:

•      2 cups of brussels sprouts (quartered)
•      1 Tsp. chana dal
•      1 Tsp. urad dal
•      1/2 Tsp. mustard seeds
•      A pinch of hing (asafetida)
•      A few curry leaves
•      2 Tbsp. onion, finely chopped
•      1 tomato, finely chopped
•      1 or 2 green chilis, finely chopped
•      1 Tbsp. tamarind paste
•      2 Tsp. sambar powder
•      1 Tsp. red chii powder
•      Salt to taste
•      1 Tsp. jiggery
•      1 Tbsp. oil

Directions:

1.      Wash and quarter the brussels sprouts.
2.      Heat oil in a deep thick pan.
3.      Add chana dal, and let it cook for 2 or 3 minutes.
4.      Add urad dal, and when the dal is turning golden, add mustard seeds.
5.      When mustard seeds start spluttering, add hing and curry leaves.
6.      After cooking for a minute, add green chili pieces and onion pieces.
7.      Stir well for 2 to 3 minutes, till onion pieces are translucent.
8.      Add tomato pieces.
9.      Add turmeric powder, sambar powder, salt.
10.      Mix well. Add tamarind paste and cook for 2 minutes.
11.      Add jaggery.
12.      Add brussels sprouts and half cup water.
13.      Mix well and let it cook till brussels sprouts are cooked.
14.      Sprinkle a little water, if the subzi is looking dry.
15.      Serve it hot.
16.      Goes well with roti and rice.

 

 

 

 

 

Sandita kothimira karam kura (sandita cooked with cilantro)

In my experiments to cook different dishes with sandita, I tried my favorite masala, cilantro. As you might have noticed, I use this masala for a variety of vegetables, like dondakaya/ parval/ eggplant etc. It comes in handy, to grind cilantro with green chile and keep the paste in refrigerator and use it during the week.

Ingredients:

•      2 cups sandita
•      1 cup cut cilantro
•      1 or 2 green chiles
•      Salt to taste
•      3 to 4 Tsp. oil

Directions:

1.      Clean cilantro, grind to a paste adding green chiles
2.      Either cut sandita in half or just make a slit half way through.
3.      Microwave for 3 minutes on medium heat.
4.      Add oil to a thick pan, add sandita.
5.      Stir sandita and add cilantro paste.
6.      Add a few spoons of water.
7.      Cover and cook on low heat for 5 to 8 minutes, till sandita are soft.
8.      Serve with rice or chapatti. 

Tomatillo tomato chutney

Continuing with my experiments using tomatillos, I tried making tomato and tomatillo chutney. I used roma tomatoes which gave the very attractive color to the  chutney. As tomatillos were ripening, they gave a very nice sweet taste. The combined effect was, the chutney was almost like tomato ketch up!! Spice level can be adjusted according to taste by controlling the amount of chile powder.

This chutney can be saved in refrigerator for about a month. It comes in handy as a side dish to rice roti etc.

           

Ingredients:

•      8 or 10 tomatoes (medium sized)
•      8 or 19 tomatillos
•      3 or 4 Tbsp. oil
•      2 Tbsp. tamarind juice or about a ping pong ball sized tamarind.
•      2 Tbsp. chile powder
•      1 Tsp. methi-mustard powder
•      1/2 Tsp. turmeric powder
•      Pinch  of hing
•      Salt to taste

Directions:

1.      Remove the husk, clean and wash tomatillos thoroughly.
2.      Cut them in to 4 pieces each and set aside.
3.      Wash and cut tomatoes also into 4 or 6 pieces each.
4.      Heat a little oil in a thick pan,
5.      Add all the pieces of tomatoes and tomatillos and keep stirring.
6.      Cook till all the liquid is evaporated.
7.      Add tamarind ball to the pulp and let it cool.
8.      Add all the other ingredients except hing and grind together.
9.      Heat the rest of oil, add hing and pour it over the chutney.
10.      Chutney can be kept for about a month in refrigerator.
11.      Can be served with rice, roti, idli or dosa.
     

Mexican sour gherkin (Sandita) and baby potatoes in bagara masala gravy

Mexican sour gherkins have a name SANDITA!

Mexican sour gherkin are also known as mouse melon or melothria scabra. They are the size of large grapes, look like our kundru (miniature) or doll sized watermelons and taste like cucumber or kundru. This variety is not genetically-modified hybrid developed in laboratories! It is heirloom that has been grown and eaten in Mexico for centuries. A long-lost heirloom, cucamelon has only recently been rediscovered. Now, they are grown in USA and are available in farmer's markets etc during summer. Mexican sour gherkin is mostly used in salads, pickles along with pearl onions etc.

If you are looking for seeds to plant in your garden, you may have to look for "melothria scabra"

 

  

Google search provided some information about its availability in India, though I wonder if it is the same vegetable. Kachri or kachari is a wild variety of cucumbers, and grows wildly in Rajasthani desert. It is supposed to be sour to taste and kachri powder is used in tenderizing meat etc.

 

Last year it was planted in our yard and the fruits were eaten raw from the plant as snack! It almost looks like kundru and also tastes very much like kundru or cucumber. I wanted to make use of this vegetable in making Indian subzi. This year we got quite a few of cucamelons and I got to experiment. You may use the same masala as in the recipe for dondakaya kothinira karam kura also. I am inserting some photos of the climber etc for more information.

This time I made bagara style gravy for the subzi. I included baby potatoes also as both the vegetables looked similar in size!

 

 Sandita on the climber:

 

 

 

Ready for cutting:                                                                                       Cut only partially:

 

 

 

 

 

 

 

 

 

As compared to kundru you can see the size:

 

 

Ingredients:

•      1 cup sandita (Mexican sour gherkin's name)
•      1 cup baby potatoes
•      1/2 cup onions (diced)
•      2 pods garlic
•      2 inch cinnamon stick
•      3 or 4 choti elaichi (green cardamom)
•      2 or 3 laung(cloves)
•      3 Tbsp. oil
•      1/4 Tsp. turmeric
•      1 Tsp. dhania powder
•      1/4 Tsp. jeera powder
•      1 Tsp. chile powder (according to taste)
•      Salt to taste
•      Few curry leaves
•      Cilantro for garnish

Masala:

•      2 Tbsp. peanuts
•      2 tsp. sesame seeds
•      1 Tsp. poppy seeds
•      4 or 5 almonds (soaked and peeled)
•      3 Tbsp. dry coconut powder
•      2 Tbsp. tamarind paste

Directions:

      

1.       Clean sandita and slit them in half, while one end is not cut. 
2.      Roast peanuts in a pan without any oil.
3.      When peanuts are almost roasted, add sesame seeds. Sesame seeds splutter. Use some cover to avoid the seeds flying everywhere!
4.      Add poppy seeds and all the ingredients are fully roasted, turn the heat off.
5.      Add coconut powder.
6.      Add peeled almonds.
7.      Keep stirring for a few minutes.
8.      Let the mixture cool.
9.      Saute sandita in a shallow pan with a spoon of oil. (you may microwave for 2 to 3 minutes on high till they are cooked))
10.      Saute baby potatoes separately in oil. (you may microwave for 2 or 3 minutes till they are cooked)
11.      Set them aside.
12.      Grind onion and garlic to a coarse paste.
13.      Grind the roasted nut mixture with a little water.
14.      Heat oil in a deep pan.
15.      When the oil is hot, add cinnamon, elaichi and laung.
16.      Add curry leaves.
17.      Add onion garlic paste and keep stirring.
18.      When onion paste is translucent, add turmeric, dhania and jeera powder.
19.      Add chile powder.
20.      Keep stirring.
21.      Add cooked sandita and baby potatoes.
22.      Stir well.
23.      Add masala mixture, tamarind paste and more water, if necessary.
24.      Add salt.
25.      Let the whole mixture cook for about 10 minutes.
26.     Turn off the heat.
27.     Garnish with cilantro and serve.

Note: Adding baby potatoes is not necessary. As both the vegetables appear to be same size, they look good and of course, potatoes are hot favorites for a lot of people!!

 

 

Fava beans subzi

 

Fava beans (Vicia faba) are called by different names like, broad bean, fabe bean, double bean etc are native to North Africa Southwest and South Asia. They are available as fresh produce and also dried legume. According to some recipes published by different people, fava bean pods are also edible. There are quite interesting recipes using tender whole pods!! 

They are a good source of dietary fiber, protein, phosphorous, and many other minerals. They are very beneficial for good health, as they help in controlling blood pressure, diabetes and cancer prevention.

Even though they are supposed to be available in India, I could not find the local name by which they are available in Indian market.

You can make many interesting and simple dishes with these beans. I am giving one easy recipe which I am sure is tasty. My family and friends who tasted this like it a lot!!

Fava beans with pods:

Fava beans (grown in our garden) frozen and defrosted for use:

Ingredients:

•      2 cups shelled fava beans
•      3 to 4 tbsp. grated coconut (fresh or dried)
•      1 tsp. oil
•      1 or 2 red chilis
•      1 tsp. chana dal
•      1/2 tsp. urad dal
•      1/2 tsp. mustard seeds
•      Salt to taste
•      A few curry leaves
•      Cilantro for garnish

Directions:

1.      Heat oil in a deep pan.
2.      Add chilis, chana dal, urad dal and mustard seeds.
3.      When dals are golden brown in color and mustard seeds splutter, add curry leaves.
4.      After a minute, add fava beans. Sprinkle a little water.
5.      Cover and cook for 2 to 3 minutes.
6.      Fava beans cook very fast. See that they do not get mushy.
7.      Add grated coconut, stir and cover.
8.      Cook for a few more minutes, till beans are soft to touch.
9.      Remove from heat, transfer to serving dish.
10.      Garnish with cilantro and serve.

 

 

Tomatillo Potato subzi

Tomatillos originated in Mexico and are a staple ingredient in Mexican cuisine. They are called husk tomato or Mexican husk tomato as the fruit is covered with nonedible husk. As the fruit matures, it fills the husk. Tomatillos can be of several colors when ripe, including yellow, red green and purple. When buying, you should look for the greenness of the husk and freshness of the fruit. Papery husk splits when the fruit is ripe.

Tomatillos are very similar to green tomatoes, slightly tangier and less juicy. Purple and red tomatillos are sweeter and less tangy.

I am not sure about its availability in India. But, in USA, during summer months, you find them in farmer's markets, and also other stores. I find them in the Indian store in Redmond, WA regularly. They are great to make dals and some vegetable dishes.

Using slightly ripe tomatillos:                                  Using green tomatillos by the 2nd method:

 

Green tomatillo on the plant:                              Purple tomatillo on the plant:

 

 

 

Tomatillo with husk:                                                   Dehusked and cleaned tomatillos:

 

 



 

 

Tomatillos in hot pan:                              Potatoes and onions and then tomatillos:      

                         

 

 

 

 

 Ingredients:

•       15 to 20 medium sized tomatillos
•       8 to 10 potatoes
•       1/4 cup diced onion

Seasoning:

•      1 or 2 red chili
•      1 tsp. chana dal
•      1/2 tsp. urad dal
•      1/4 tsp. mustard seeds
•      1/4 tsp. jeera seeds
•      2 tsp. oil
•      a few curry leaves
•      Salt to taste.

Directions:

1.      Dehusk and soak tomatillos in warm soap water.
2.      Scrub them well so that sticky gluey stuff is cleaned off.
3.      Wash them well. Cut them in to half.
4.      Wash and cut potatoes in to large pieces.
5.      Peel if you want to. (I did not peel the potatoes as they were freshly harvested from our garden)
6.      Heat oil in a thick bottomed pan and add chilis.
7.      After a minute, add dals, and mustard and jeera seeds.
8.      Add curry leaves when mustard seeds splutter.
9.      Add onion pieces and sauté for a minute till onion looks transparent.
10.      Add tomatillo pieces.
11.      After cooking for a minute, add the potatoes.
12.      Add salt and cover and cook on low heat.
13.      When potatoes are nicely cooked turn the heat off.
14.      Transfer to a serving bowl and serve with either rice or roti.

Alternate method:

If you like tomatillos to retain the shape and not be completely mashed, after onion is cooked, add potatoes and cook for a few minutes.
Add salt and stir well.
Add tomatillos and cook just for a minute and remove the heat. Keep covered for a few minutes, so that tomatillos are nicely cooked but not mashed.



 

Baby bok choy/chinese cabbage subzi

Bok choy is a leafy vegetable. popularly known as Chinese cabbage. Even though, I did not see in south Indian markets, recently, I saw it being sold in Delhi etc. Bok choy is often used in Chinese cuisine.

Bok choy contains a high amount of vitamins A and C. Bok choy is reported to prevent cancer in small doses.and very nutritious!

Bok choy is widely available in USA. In my attempt to prepare locally available vegetables in Indian cuisine, I tried this recipe. The end product is very tasty! It  is very easy to prepare and less time consuming.

 

 

 

 

                                                                                                               

 Baby bok choy:

 

                                                                                                                                     

 

 

 Bok choy and soaked dal:

   

 

   

                                                                                  

While cooking on low heat:

  

 

 

 

Ingredients:

 

•      3 or 4 heads of bok choy 
•      3 tbsp. chana dal or moong dal

 

Seasoning:

 

•      1 or 2 red chili
•      1 tsp. mustard seeds
•      1 tsp. jeera seeds
•      A pinch of hing
•      Salt to taste
•      2 tsp. oil

Directions:

1.       Soak chana dal in water for 2 hours. ( moong dal need not be soaked)
2.      Wash and clean bok choy.
3.      Open every layer and clean carefully. Sometimes small bugs are seen inside.
4.      Cut the stems separately into fine pieces.
5.      Cut the green leaves into 1/2 inch pieces.
6.      Heat oil in a thick pan, add red chili, jeera and mustard seeds.
7.      When mustard seeds splutter, add hing.
8.      Add cut bok choy stems and let them cook for 2 minutes.
9.      Add cut leaves and drained chana dal. (if using moong dal, add washed moong dal)
10.      Sprinkle salt and stir.
11.      Reduce heat to simmer, cover and cook for a few minutes.
12.      Keep stirring in between.
13.      When dal is soft, turn the heat off.

Note:

The subzi is to be dry and not mushy.

 

Patty pan squash subzi with shredded coconut

Pattypan squash is a variety of summer squash. It is small in size, round, shallow and its scalloped edges resemble a small toy top or flying saucer. Pattypan comes in yellow, green and white varieties.

It is available in farmer's markets etc during summer months. It can be grown in gardens also.

Pattypan is easy to cook as it is very tender. Pattypan is a good source of magnesium, niacin and vitamins A and C.

Skin of pattypan is very soft. When tender, the seeds are very soft and so, you do not have to throw any part of the pattypan.

You can make different Indian dishes using pattypan. You can sauté onions and then add pattypan and cook them together. Or you can sprinkle some crushed peanuts or cashew etc in place of shredded coconut. I have even seen recipes to make stuffed pattypan! So you may experiment many things.
I am giving one recipe here:

Ingredients:

•      6 to 8 medium sized patty pan
•      3 to 4 tbsp. shredded coconut
•      1 tsp. chana dal
•      1 tsp. urad dal
•      1/2 tsp. mustard seeds
•      1/2 tsp. jeera seeds
•      2 dry chilis
•      2 tsp. oil
•      Salt to taste
•      A few curry leaves

Directions:

1.      Cut patty pan into 1/2 inch cubes.
2.      Heat a pan and add oil.
3.      When oil is hot, add red chilis, chana dal, urad dal, mustard and jeera.
4.      When mustards seeds splutter, add curry leaves.
5.      Add diced patty pan, stir and cover.
6.      Add salt and stir well.
7.      If needed, sprinkle a few drops of water.
8.      Cook on low heat and keep stirring, in between.
9.      When pieces are nearly cooked, add shredded coconut and cook for a few more minutes.
10.      Garnish with cilantro and serve.

Note: If you do not want to cook along with dry red chili, (it may be spicier for some!), you may avoid chili and use chili powder. You may add chili powder along with salt.