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.

Hot Carrot Paneer Fried Rice

Ah! what a comfortable way to make one pot meal that too with your favorite 'paneer'. I had the paneer out from my fridge and was checking for other ingredients to make something quick and tasty. As i was browsing through various paneer recipes, i came across Priya's Easy N Tasty Recipes Carrot and Paneer Fried Rice. Thanks for the fantastic recipe, Priya. I loved the combination of carrot and paneer, as carrot gives nice color and paneer gives a meaty texture to your every bite. Once you add paneer, the grated carrot sticks to it and gives a beautiful roasted color and feel. Also, i added some extra chilli powder and pepper powder to make it hot. Give it a try and am sure you will love it, like we did.

Ingredients:

3/4 cup Basmati Rice

3/4 cup Carrot (grated)

3/4 cup Paneer (diced)

1/2 Yellow Onion (diced)

2 Green Chilli (slit)

5-6 Curry leaves

1tsp Chilli powder

1/2tsp Cumin powder

1/2tsp Garam masala powder

1/2tsp Fennel seeds

1/2tsp Cumin seeds

2 Cloves

1 Cinnamon stick (1/2")

1tbsp + 1tsp Oil

Ground black pepper, to taste

Salt

How to:

• Pressure cook the basmati rice with 1tsp oil and salt. Fluff it and keep aside.
• Heat the remaining oil in a skillet, add the cumin seeds, fennel seeds, cloves and cinnamon.

• Add the onions and saute until tender.

• Then add the grated carrot, curry leaves and green chilli and saute for 4-5 mins in a medium flame along with some salt.

• Now add the paneer and mix gently. (Careful not to break'em.)

• Add the chilli powder, cumin powder and garam masala powder, and saute for 4 mins. Check salt for taste. (Also, remember there is some salt in the rice.)

•  Toss the cooked basmati rice and mix well, followed by ground black pepper to taste. 

• Finally switch off and garnish with cilantro.

Serve hot with chilli sauce or potato chips.