Brussel Sprouts Sabzi

Few days back I saw these Brussel Spouts when I went to grocery shopping. They looked like really cute little cabbages. Once of our friends had made it like as a dry dish South Indian style so I thought why not give it a shot. I made it as a sabzi and thankfully had a tasteful dinner that night. Infact my husband loved it so much that he even took it for lunch the next day. I forgot to take a photo of it so will upload one the next time I make it.

Here goes the recipe.

Ingredients

1. Oil - 2tbsp (I use olive oil)

2. Cumin/Jeera - 1 tsp

3. Green Chillies - 2 finely chopped

4. Ginder Garlic Paste - 1 tbsp

5. Onion - 1 medium finely chopped

6. Potato - 1 medium finely chopped

7. Brussel Spouts - 8 shredded

8. Tomato paste - 2 tbsp

9. Coriander Powder - 1 tsp

10. Cumin Powder - 1 tsp

11. Garam masala Powder - 1 tsp

12. Red Chili Powder - 1 tsp

13. Amchoor Powder - 1/2 tsp

14. Kasoori Methi - 1/2 tsp

15. Cream - 2 tbsp (optional)

16. Salt to taste.

17. Chopped cilantro - 1 tbsp

Method

1. Take a saucepan/kadai and heat the oil. Add the cumin seeds and once they start to splutter, add the green chilies and ginger garlic paste.

2. Add the onions, Salt, Coriander Powder, Cumin Powder, Garam masala powder, Red chill Powder, Amchur Powder and Kasoori Methi and mix well with the onions.

3. Add the tomato paste and potatoes and stir well. Add around 1 cup of water and allow the mixture to cook for 5 minutes.

4. Add the Brussel Sprouts, stir well. Add 1 more cup of water, cover and cook for 15 min or until the vegetables are done.

5. Keep stirring all the contents together so that nothing sticks to the bottom of the pan. Finally add cream and cook for a minute or two. Check for Salt and add as needed.

6. Garnish with chopped cilantro and the dish is ready to be served with chapathi or rice.

Corn Chowder - Deliciouso...

So I was scratching my head last thursday evening to do something unique and without ivolving frying and oil. After much research I narrowed my option to Corn Chowder and it was simply yummy and filling. It much like a thick soup and would go well with toasted bread.

Total Cooking Time - 30 min
Preparation Time - 15 min
Serves - 8

Ingredients -

• 90g (3 oz) butter
• 2 large onions, finely chopped
• 1 clove garlic, crushed
• 2 teaspoons cumin seeds
• 4 cups (1 litre) vegetable broth/stock
• 2 medium potatoes, peeled and chopped
• 1 cup (250g/8 oz) canned cream-style corn
• 2 cups (400g/12 2/3 oz) fresh corn kernels
• 3 tablespoons chopped fresh parsley
• 1 cup (125g/4 oz) grated Cheddar cheese
• salt and freshly ground black pepper
• 3 tablespoons cream (optional) - but tastes really good when included
• 2 tablespoons chopped fresh chives, to garnish

Method - 

1. Heat the butter in a large heavy-based pan. Add the onions and cook over medium-high heat for 5 min or until golden brown.
2. Add garlic and cumin seeds, cook 1 min, stirring continuously.
3. Add vegetable broth, bring to boil. Add potatoes and reduce heat. Simmer, uncovered for 10 min.
4. Add the creamed corn, corn kernels and parsley. Bring to boil, reduce heat and simmer for 10 min.
5. Stir through the cheese, salt and pepper to taste and cream. Heat gently until the cheese melts.
6. Serve immediately, sprinkled with chopped chives.