Brussels Sprout Curry

I have always had oven roasted brussels sprout as a side with my fish, and now i am glad that i found out this fabulous Brussels Sprout Subzi recipe from Showmethecurry. Err..why didn't i try it before? Ah, never mind. I got to say, this is best curry i have tasted so far that goes fantastic with sambar rice or may be anything (didn't had any leftover to try with chapathi or dosa). The cute little cabbages were so tender and juicy, that we both devoured every bite of'em. Actually, i skipped using tomato paste and tamarind paste that the recipe calls for. I can keep on talking about the curry, so let me stop and you guys give it a try and talk about it. Here goes the recipe,

Ingredients:

15-18 Brussels Sprouts

1/2 Red Onion (finely chopped)

2 Ripe Roma Tomatoes (finely chopped)

4-5 Curry leaves

1/4tsp Turmeric powder

1tsp Chilli powder

2tsp Sambar powder

1/2tsp Mustard seeds

1/2tsp Urad dal

1/4tsp Fenugreek seeds

1 pinch Asafoetida (hing)

1tbsp Oil

Salt

How to:

• Remove the bruised, loose leaves from the brussels sprout, wash'em and cut into quarters.

• Heat oil in a skillet, add mustard seeds, when it splutters, add urad dal, fenugreek seeds and asafoetida followed by turmeric powder, onions and curry leaves.

• Sauté until onions are tender, then add the tomatoes and continue sautéing until its half-cooked.

• Now add the chilli powder and sambar powder and cook until tomatoes are completely mashed up.

• Add the quartered brussels sprout, mix well along with salt and cook with lid closed in a medium flame.

• Sprinkle some water every time you stir in between to avoid burning at the bottom.
• Cook until tender to bite, check salt for taste and switch off.

Serve hot with sambar or dal rice.

Lemon-Butter Chicken with Sautéed Brussels Sprout & Baked Asparagus

Ingredients:

2 Chicken fillets

1tbsp Olive oil

2tsp Lemon juice

1 1/2tbsp Butter

Poultry Seasoning

Black Pepper (freshly cracked)

Salt

How to:

• Cut the chicken crosswise and coat with olive oil.
• Then sprinkle the salt, black pepper and poultry seasoning on both the sides, wrap and marinate for 30 mins.

• In a skillet, heat butter until foaming, place the chicken fillets and cook.

• Flip the fillet after 4 mins and cook the other side until it starts browning.

• Then pour the lemon juice over the fillets and cook with lid closed for 2 mins.

• Reduce the flame and cook until both the sides are evenly brown. Do not overcook, as the chicken may turn rubbery.
• Transfer it to a plate and drizzle the remaining lemon-butter sauce(also scrape the bits along) from the skillet, over the chicken.

Serve hot with veggies.

Sautéed Brussels Sprout:

Ingredients:

8-10 Brussels Sprout

1tbs Olive oil

1tsp Lemon juice

Black pepper (freshly cracked)

Salt

How to:

• Remove the loose leaves and trim the stems of the brussels sprout.

• Then wash well and halve them.

• Heat olive oil in a skillet and add the brussels sprout, followed by salt and pepper.

• Saute for 8-10 mins or until tender when skewered.

• Then pour less than 1/4 cup of water and saute until it evaporates.

• Switch off, pour lemon juice and toss well.

Serve hot as a side.

Baked Asparagus:

5-6 Asparagus (thicker spears)

1 1/2tsp Olive oil

Black pepper (freshly cracked)

Salt

How to:

• Preheat the oven at 400 degrees.
• Wash and trim the tough ends of the asparagus and discard'em.
• In a baking dish, coat the asparagus with olive oil and sprinkle the salt and pepper.

• Bake for 20 mins or until juicy and tender.

Serve hot as a side.