Brussels Sprout Stir Fry-Indian Style

Brussels Sprout Stir fry, a delicious and quick to make side dish for your meal. I have started including Brussels sprouts in our diet about a year ago, before that i had no idea on how it tastes! 

So as usual , initially I was skeptical to try but once I started cooking at home, we both liked it and this stir fry is one of our favorites. 

Brussels Sprout is a leafy vegetable and kind of looks like mini cabbage. Brussels Sprout is very popular in Brussels, Belgium for a very long time and hence it got its name(source:wiki)

Brussels Sprout tastes amazing when you make it as a simple stir fry. Here I have used some Indian spices like cumin & ginger garlic paste to flavor it. But you can play with your favorite spices and make it as per your preference.

Now, let's check out on how to make these Brussels Sprout stir fry!  

Brussels Sprouts Stir Fry-Indian Style

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Stir fry | Recipe Cuisine: Indian
Indian Style Brussels Sprout stir fir Brussels Sprout Stir fry, a delicious and quick to make side dish for your meal.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Brussels sprouts - 10
Cumin seed - 1/2 tsp
Ginger garlic paste - 1/2 tsp
Turmeric powder - a pinch
Red chili powder - 1/2 tsp
Salt - to taste
Olive Oil - 1 tsp

Procedure

Wash and cut the brussels sprouts into half vertically, heat the pan with oil, add the cumin ,let it splutter then add the ginger garlic paste, stir it in the oil for 30 secs, then add the brussels sprouts.

Saute it in the oil for 2 mins and then add 1/2 cup of water and cover cook the brussels sprouts until it's tender.

Once all the water is almost absorbed, add the spices(turmeric &red chili powder) and salt.
Give a good mix and roast till it's brown on some spots.

Tasty Indian Style Brussels Sprouts stir fry is ready to serve.

Related:How to make Broccoli Stir Fry 

Notes:

• Cooking time varies depends on the size of the Brussels sprout, so cook till it's tender.
• Adjust the spices as per your liking.
  
  

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Beetroot Poriyal | Beetroot Thoran | Accompaniment for Rice

Beetroot Poriyal, a simple and easy to make accompaniment with beetroot. In our home, we usually make beetroot poriyal with the grated beetroot and call it as "Beetroot Puttu" and if you're interested , check out the beetroot puttu recipe here. 

But for a very long time, i wanted to make the restaurant style beetroot poriyal which is usually served as accompaniment for the typical South Indian meal menu. A few months back only i had tried it for the first time and we really liked it , so now it becomes the regular accompaniment for our lunch.

Haven't tried anything special for this poriyal, simply make it as how i normally make the other poriyal, but cutting the beetroot into small cubes really helps to blends the flavour very well. Now let's checkout how to make this beetroot poriyal.

Beetroot Poriyal | Beetroot Thoran

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 2 
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Beetroot Poriyal,Beetroot Thoran,Restaurant style Beetroot poriyal, Beetroot Poriyal, a simple and easy to make delicious accompaniment with beetroot.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Beetroot - 1 
Grated Coconut - 1 tbsp
Salt - to taste
To Grind
Cumin seed - 1/2 tsp
Pearl onion - 1  
Garlic - 1 pod
Green chilli - 1
To Temper
Coconut Oil - 1 tsp
Mustard & urad dal -1/2 tsp
Curry leaves - few

Procedure

Cut the beetroot into small cubes, for that  first peel the beetroot, cut into the thin circles, stack the beetroot circles and cut them into thin stripes and then cut into small cubes.

Heat a pan with water(just enough to immerse the beetroot), add the beetroot when it comes to boil. Add enough salt and cover cook the beetroot till it's soft.

Add the ingredients listed under "To Grind" into mixie jar and grind into coarse mixture and add into the beetroot,mix it well. Let all the water evaporates.

Finally add the grated coconut, mix it well and switch off the flame. Temper the ingredients listed under to temper and add into the beetroot poriyal.

Tada, Tasty and healthy beetroot poriyal is ready. Serve as the accompaniment for your rice.

Related: How to make Beetroot Rice 

Notes:

• Cut the beetroot into small cubes, it helps to cook them quickly.
• Adjust the green chili as per your taste.
• Coconut oil gives enhanced flavor to the poriyal, but you can use the regular cooking oil too.
• As i don't have pearl onions in stock, i have used the equal amount of red onion.
  

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Broccoli Stir Fry | Sides For Pasta | Broccoli Fry

Broccoli stir fry, an quick to make side for your pasta. It's my absolute favorite stir fry to have with it pasta or sometime i would like to have them with fried rice also, trust me, the combination are so good and wanting to eat more & more. There is nothing fancy in this stir, the basic seasoning does wonder here and the olive oil gives great flavor to this stir fry, since that's the only flavoring agent in this recipe, i highly recommend to use it. Without much delay, let's check out the recipe, but if would like to know what i have prepared for the past two days with broccoli, here they are
Broccoli Soup
Broccoli Paratha

Broccoli Stir Fry

Preparation Time : 2 mins | Cooking Time : 10 mins | Serves : 2 
Recipe Category: Sides | Recipe Cuisine: General

Ingredients
Broccoli - 1 floret(small)
Olive oil - 2 tsp
Pepper powder - to taste
Salt - to taste 

Procedure

Cut the broccoli into the small florets, wash it in running water and drain it completely.Heat the pan with olive oil, add the broccoli florets and saute it in the oil for 4-5 mins in the medium flame.Once the florets becomes tender, add the salt and pepper powder. Give a good mix & switch off the flame.Simplet yet delicious broccoli stir fry is ready . Serve as sides for your pasta. We had it with Avocado Pasta and the combination are so good.

Notes:

• Olive oil gives great taste to this stir fry, highly recommend to use.
• Cook the broccoli till it's fork tender. Mushy broccoli doesn't taste so good for this stir fry.
• Adjust the pepper as your liking.
  

 

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Baby Potatoes Pepper Fry | Potato Pepper Roast | Accompaniment

Baby Potatoes Pepper fry, an easy and quick to make accompaniment for your meal. Though i already had couple for potato fry recipes here & here , this potato roast is quite different from all the others, the flavor is quite unique and goes well with sambar and rasam rice. If you're looking for potato recipe that goes well with kara kuzhambu or any spicy curry, check out the delicious potato podimas recipe. 
Since ST has cold for past few days, i thought of making mysore rasam with potato curry today. But i don't want to use chili powder in the potato fry, so prepared this delicious potato pepper roast.  Pepper & cumin give great relief for cold, so i tried to include them in every dishes when any one of us get cold or flu. Now coming to the recipe, the key to get prefect potato roast is cooking on low flame and also make sure that the onions in it are caramelized well ,it adds great flavor and taste to this roast.

Baby Potato Pepper Roast

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Baby Potato - 15
Garlic - 2 
Onion -1 (small)
Oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few
Cumin Powder - 1/2 tsp
Pepper powder - 1/2 tsp
Salt - to taste 

Procedure

Take the baby potatoes and prick with fork on all sides evenly. 

Add the baby potatoes into the pressure cooker along with required salt. Cover the pressure cooker with lid and cook it for 3 whistles. Let the pressure released from the pressure cooker automatically and open the cooker and let the potatoes cool a bit.Peel the skin of the potatoes and keep it ready. Slice the onions thinly and crush the garlic. Heat the pan with oil, add the mustard and urad dal, let the mustard splutters.Add the onions, garlic and curry leaves. Sauté the onions till it becomes translucent and then add the potatoes.Then add the cumin powder & salt. Mix it well. Finally add the pepper powder and mix it well. Let it roast for few mis in the low flame until it gets golden brown color on the surface. Switch off the flame.Tada, Potato Pepper fry is ready to serve.

Notes:

• Adjust the pepper powder as per the spice level you needed. The given quantity has very mild spice level.
• Instead of cumin powder, you can use sambar powder or garam masala powder as per your liking.
• Pricking the potatoes helps to absorb the seasoning well.
• After added the spices, keep the flame in low to avoid burning.
  

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Potato Fry | Urulai Varuval | Accompaniment for rice

Potato Fry, a simple yet delicious accompaniment for rice. Though i already have few potato fry recipes in my blog, unlike those recipes, it doesn't require cooking of potatoes ahead. So whenever i forget to cook the potatoes along with dal, i used to make this delicious potato fry as an accompaniment for our lunch.
For this potato fry recipe, i highly recommend to use non-stick pan. Since the potato is raw, it sticks to the bottom of the pan easily while cooking, so non-stick pan helps to make this fry with much less oil, otherwise to avoid sticking and burning at the bottom, you may need little extra oil. Other than that, it's a super easy recipe and your potato fry would be ready in few mins. It tastes great with all kind of south indian meal, but my personal favorite is with bisi bele bath or with sambar and rice. If i make potato curry for kara kuzhambu, then i would prefer the potato podimas

Potato Fry

Preparation Time : 5 mins | Cooking Time : 10 mins | Serves : 2 
Recipe Category: Accompaniment | Recipe Cuisine: Indian

Ingredients
Potato - 3(medium size)
Garlic - 2 
Oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few
Turmeric - a pinch
Red Chili Powder - 1/2 tsp
Sambar Powder - 1/2 tsp
Salt - to taste 

Procedure

Peel and cut the potatoes into small cubes, minced the garlic finely. Heat the pan with oil, add mustard and urad dal, let the mustard crackle, then add the garlic. Saute in the oil for 30 secs.Then add the potatoes and curry leaves, give a good stir, so that the potatoes coats well in oil. Now add all the spices(turmeric,red chili and sambar powder) & salt.Give a good mix , cover it with lid and let it cook, till the potatoes are soft. Stir in between to avoid sticking at the bottom. Tada, Simple yet tasty Potato Fry is ready.

Notes:

• Adjust the chili powder as per your liking, the given quantity is for medium spice.
• Instead of sambar powder, you can use garam masala powder too.
• Cut the potatoes into small cubes, it helps to cook them easy and fast.
  

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Potato Bell Pepper Stir fry | Potato Capsicum Poriyal

Potato Bell pepper fry, a simple and quick stir fry with potato & bell pepper. It's my recent favorite accompaniment for our lunch along with rice and sambar. I like the combination of potato & bell pepper in the  curries/korma for my rotis. One day, while preparing lunch, i was short of potatoes for my stir fry, so threw in some bell peppers & prepared as usual and it turned our super delicious. Later i have been preparing this often.Seriously potato & bell peppers are made for each other and they taste so good together. Here in the recipe,i have used pepper powder for spiciness, but i had tried with red chili powder too before, both turned out good, so you can spice it up with your favorite spices.

Potato Bell Pepper Fry

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Accompaniment | Recipe Cuisine: Indian

Ingredients
Potato(Boiled) - 2 
Capsicum(chopped) - 1/2 cup
Onion(small) - 1/2
Garlic(minced) - 2 
Pepper powder - 1 tsp
Oil - 1 tsp
Salt - to taste

Procedure

Cut the boiled potato & capsicum into cubes,onion into small pieces and minced the garlic and keep everything ready. Heat the pan with oil, add the onion into it.Then add the garlic and saute well until the onions becomes translucent.Next add the capsicum and saute.Once the capsicum becomes soft, add the cubed potato, pepper powder and salt.Mix it well and keep the flame in simmer and cook it for 8-10 mins. Keep stirring in between to avoid burning at the bottom.Tada, Tasty Potato Capsicum Fry is ready.

Notes:

• I have used three color capsicum, but you can use any color of capsicum as per your liking.
• Add more or less of pepper powder as per your taste.
• Garlic gives great flavor and also it helps to avoid the gastric issue associate with potatoes.
• For more flavor, you can add 1/2 tsp of garam masala at the end.
  

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Purple Cabbage Stir Fry | Purple Cabbage Poriyal

Purple/red cabbage poriyal, a simple stir fry made with purple cabbage & Indian spices. I'm a little bit skeptical to buy any vegetables that are unknown to me or we don't prepare normally in our home.This purple cabbage is one among them, i have seen them in grocery store often  and i love the color but since i didn't known how it would taste, so i keep avoiding them from buying.

Later i browsed and read about it and many articles said that they(red and white cabbage) taste the same, both are rich in fiber and low in calories and the purple one has more antioxidants & vitamins than the white/green ones.

Related : South Indian Cabbage Thoran

So last week, when I saw a small cut piece of purple cabbage in the grocery store, I immediately bought and tried this simple poriyal on the very next day. Apart from the color, i couldn't find any difference in taste. Like the green/white ones, this too gives mild sweetness when sauteed. 

Related : Cabbage Patties Sandwich

Why is the  cabbage purple and is it natural ?

The color of the cabbage hugely depends on the acidity of the soil. In acidic soil, the color of the cabbage would be more red, in neutral soil, it would be purple and in the alkaline soil, the color would be yellowish green. 

So yes, the color of the cabbage is completely natural ! 

How does purple cabbage taste ?

As I said earlier, the color is based on the soil it grew, therefore the purple cabbage tastes more or less like the regular green cabbage.

 

Purple Cabbage Poriyal

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Purple Cabbage Poriyal, Purple Cabbage Stir fry, Purple Cabbage Purple/red cabbage poriyal, a simple stir fry made with purple cabbage and Indian spices.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Purple Cabbage -1 & 1/2 cup (shredded)
Onion -1 medium size
Coconut Oil - 1 tsp
Mustard & Urad dal - 1/2 tsp
Channa dal - 1 tsp
Curry leaves - few
Turmeric powder - a pinch
Red chili powder - 1/4 tsp
Salt - to taste
Grated Coconut - 1 & 1/2 - 2 tbsp

Procedure

First grate or cut the cabbage into thin slices & cut the onion into small pieces.Heat the kadai with oil, add mustard & urad dal, let the mustard splutter, then add channa dal & roast it for 30 sec.Then add the sliced onions& curry leaves, saute till it becomes translucent.Then add the cabbage.Mix well and then add the spices(turmeric, red chili powder) & salt and give a good mix.Cover the kadai with lid and allow the cabbage to cook.Open  the lid and stir in between to avoid burning at the bottom.Once the cabbage is cooked, add the grated coconut and mix well & switch off the flame.That's it , Tasty & Simple Purple Cabbage Poriyal is ready. Serve it with rice and your favorite kulambu

Related : South Indian Kulambu Varieties

Notes:

• This poriyal tastes good even without coconut too.
• Stir in between to avoid burning at the bottom.
• For extra flavor and spice ,add 1/2 tsp of sambar powder.
• Sauteing onions till became translucent is important to give mild sweetness to this dish.
  

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