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.

 

 

 

 

 

Cauliflower: whole cauliflower cooked in curd (yogurt)

This recipe is a favorite to all my guests whenever it is served.  In a vegetarian house hold, children used to have lots of fun feeling as if it was a turkey being carved and served!!

The recipe calls for very little masala and the natural flavor of cauliflower is retained. Of course, it takes a little longer cooking time as the whole cauliflower has to be cooked on slow heat.

In hotter climate like in South India you have to make sure that there are no insects lodged inside the flowerets.  It is recommended that you soak the flower in salted hot water for 2 or 3 hours and wash it thoroughly.

The pan in which the dish is cooked, has to have the same circumference as the flower and is deep enough to contain the curd.

 

 

 

 

 

 

 

 

 

 

 



     Ingredients:                                                                                                                                                       

•       Whole cauliflower head
•      1/4th cup diced onion
•      1/4th inch ginger
•      2 pods garlic
•      1 or 2 cloves
•      1 inch cinnamon stick
•      2 or 3 green cardamom
•      1 or 2 black cardamom
•      bay leaf
•      2 cups curd (yogurt)
•      1 tsp. garam masala

Directions:

1.      Place cauliflower (whole) in a microwave safe dish and cook covered till it is half cooked.
2.      Grind onion, ginger and garlic into a paste.
3.      In a saucepan with close filling lid, heat oil.
4.      Add cinnamon, cardamom and cloves. Continue to fry for 2 to 3 minutes.
5.      Add bay leaf.
6.      Add onion paste. Fry till onion paste looses its raw smell.
7.      Add curd, salt and garam masala.
8.      Place cauliflower base down in the saucepan, add more curd or water , (if necessary). Take care that the cauliflower is fully immersed in the fluid mixture. cover the pan with with tight fitting lid.
9.      Simmer till the liquid is nearly evaporated, turn the cauliflower once during the cooking, very carefully, taking care not to break the flower.
10.      By the time the liquid is fully evaporated, the core of the flower must be soft and nicely cooked.
11.      When the liquid is completely evaporated, transfer the flower to a platter and serve it hot. when garnished with cilantro, shredded carrot and a few chips around, it lakes a great looking dish!!

Note:

        Generally, in India, two varieties of cardamom are available. They are called green and black cardamom or small and large cardamom. I am inserting a picture of both the varieties for reference. They are available in all the Indian stores in USA.