BRUSSELS SPROUTS DAL

Brussels sprouts is a leafy vegetable like a miniature cabbages. They are rich in fiber, vitamins C and K, minerals, antioxidants and improve blood sugar control.

Now being winter in UK, Brussels sprouts are in season. They form a part of traditional British Christmas dinner.

Here comes a simple dal preparation with Brussels sprouts.

INGREDIENTS :

Brussels sprouts - 250 gas
Moong dal - 1/2 cup
Ghee - 1 tsp
Onion - 1 big ( finely chopped)
Tomato - 1 big ( finely chopped)
Green Chillies - 4
Sambar powder - 3 tips
Turmeric powder - 1 tsp
Salt to taste

For Tadka :

Jeera, Mustard, Methi seeds - 1 tsp
Few curry leaves and Coriander leaves.


METHOD OF PREPARATION :

1) Clean the sprouts and cut them in two halves. 

2) Heat a spoon of ghee in a pressure cooker. Once hot, roast the dal for few minutes till the flavour rules out. Add sufficient water, a tsp of Oil and turmeric powder. then pressure cook for 2 whistles and allow it to cool down. Don't over cook the moong dal, it will turn to be sticky and hard. 

3) Meanwhile, heat oil in a pan. Once hot, add mustard, jeera, methi, few curry leaves. When it pops out, add finely chopped onion and sauce till golden brown.

4) Followed by finely chopped tomato, sliced chillies and salt.

5) Add Sambar powder and sauce till the raw smell leaves.

6) Add Chopped Sprouts and sauce it for a minute. Add little water, cover with a lid and cook  in a slow flame till the vegetable is soft.

7) When the vegetable is cooked, add the boiled dal to it, add sufficient water for dal consistency. Add Asafoetida, cook for 5 minutes till the oil separates out. Garnish with chopped coriander leaves.

Serve hot with Rice.

FRENCH BEANS PORIYAL / STIR FRY

INGREDIENTS :

French beans - 1/2 kg
Onion - 1 big
Mustard - 1 tsp
Jeera - 1 tsp
Paruppu podi - 2 tbsps
Grated coconut - 2 tsps
Salt to taste

METHOD OF PREPARATION :

1) Peel the onion and finely dice them.
2) Clean the French beans and chop them.
3) Heat oil in a Kadaisi. Once hot, add mustard and jeera. When it pops out, add diced onion with little salt and sauce well till transparent.
4) Then add beans with little water and cover the kadai with a lid. Cook in slow flame for 10 minutes till beans becomes soft and water is drained out.
5) Add Paruppu podi and mix well for 2 minutes.
6) Finally add grated coconut, stir for 2 minutes. Once done, switch off the flame and serve hot.

SEPANGKILANGU VARUVAL/ ARBI FRY

INGREDIENTS :

Sepangkilangu / Arbi - 1/4 kg
Turmeric powder - 1 tsp
Chilli powder - 1 1/2 tsp
Salt to taste
Oil

METHOD OF PREPARATION :

1) Clean sepangkilangu well and pressure cook it for 2 whistle. Allow it to cool down and them peel the skin.

2) Slice the vegetable in cubes. Leave them in a bowl, mix all the spices and salt. 

3) Add oil in a pan. Drop them in the pan, once the oil is hot. Leave it in minimum flame and cover with a lid. Stir it for every 5 minutes. Fry them well till golden brown and crispy.

Serve hot with Sambar Rice.

RAVA NEI APPAM

INGREDIENTS : 

Rava - 1 cup
Jaggery- 3/4 cup( Boil and take the syrup)
Plain flour/Maida-1/2 cup

Powdered nuts ( Cashews, Almonds, Pista, Elachi , Dry Grapes and Oats) each 1 tbsp.
Banana (ripen) - 1 small

Ghee as required

METHOD OF PREPARATION :

1) Soak rava and maida in water for 10 - 15 minutes.
2) Then add warm jaggery syrup and mix well without any lumps. It shouldn't be wattery.
3) Finally add powdered nuts, mashed banana and mix well.
4) Heat kuzhi paniyaram kadai. Drop a spoon of ghee in every kuzhi, once hot, take a spoon of the batter and fill the kuzhi. Cook for 2minutes and turn to the other side as well. Cook till it turns golden brown. 

Rava Nei Appam is ready to serve.

PEAS POTATO MASALA

INGREDIENTS :

Peas - 1/4 cup
Potato - 2 big : Cubed
Onion - 1 big sliced
Tomato - 1 big sliced
Ginger-garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Curry leaves
Chilli powder - 2 tsps
Dania powder/Corinader powder - 1 tsp
Garam masala - 1/2 tsp
Mustard and Jeera for tadka

METHOD OF PREPARATION :

1. Peel the skin of potatoes and chop them in cubes. Pressure cook it with peas for 3 whistles.

2. Heat oil in a pan. Add mustard and jeera. Once they pops out, add sliced onion and tomatoes with little salt. Saute till it softens.

3. Add the spice powders,ginger garlic paste and saute till the raw smell leaves , forming a thick gravy leaving oil out.

4. Finally, add peas and potato. Mix well and garnish with coriander leaves.

5. Serve hot with roti.