Achari Brussel Sprouts

Yay! Another new vegetable added to my kitchen - yes, Brussel Sprouts. I have always avoided it for no apparent reason - in my experimentation mode which usually creeps in during the holidays, I got adventurous, if one may say so. 

Brussel Sprouts - 1 pack typically includes about 20 pieces

Turmeric Powder - 1 tsp

Salt - 1/2 tsp

Cut off the tough base of the Brussel Sprout and cut it length-wise into halves.

Marinade with Turmeric and Salt. I left it overnight, but an hour or so should suffice, I guess.

Canola Oil - 2 tbsp

Cumin seeds - 1/4 tsp

Dry Red Chilli - 3

Onion-Ginger-Garlic paste - 2 tbsp

Achari Spice Mix - 3-4 tbsp (I used a brand gifted by my cousin, bought from Indore, India; Shan brand should also work)

Coriander Powder - 1/2 tsp

Heat Canola oil in a pan.

As it warms up, add the Cumin seed as well Dry Red Chilli and let it sizzle.

Add the ground Onion-Ginger-Garlic paste. Mix it well and let it cook.

As the spice mix is getting cooked, add the Achari spice mix and coriander powder.

Add the marinaded Brussel Sprouts and mix it well.

Cook in high heat till the sprouts are cooked. Add few drops of water if you see the spice getting stuck to the pan sides.

If needed, cover for a few mins in Lowe heat.

Serve it as a side with Rice or Roti/Chappati. Enjoy! I had mine with Roti, Dal (lentils), Mutton Liver curry and Cauliflower/Mushroom Pakoda (fritters) - yum, that was a feast!

Chia Seeds with Yoghurt Chat

Lately I have started eating one tablespoon of Chia seeds in some form or the other. One of my favourite is mixing it with Apple juice or Orange juice. Today I mixed it with Yoghurt and a teaspoon of Chat Masala. I had it as a side to Batata Poha.

Chia Seeds with Yoghurt Chat

Lately I have started eating one tablespoon of Chia seeds in some form or the other. One of my favourite is mixing it with Apple juice or Orange juice. Today I mixed 1 tablespoon of Chia seeds with 3/4th cup Yoghurt and a 1/2 teaspoon of Chat Masala.

I had it as a side with Batata Poha. Yumm!

Batata Poha

Same recipe as posted earlier here.

Only addition is one boiled Potato, chopped into tiny pieces. It is added before the soaked Poha and tossed with the spices. Add a pinch of Turmeric Powder so that the raw taste of Potato is removed.

Kale Chip

Ingredients

Kale Curly Leaves - hand pull into roughly 2 inch pieces and spread out in one layer in a baking tray

Salt/Pepper - sprinkle lightly on the leaves

PAM Canola Oil Spray - spray lightly on the leaves

Method

Pre-heat oven to 375F

Bake for 8 mins - it's nice crispy and green in color

Store in an air-tight container once it cools down

Instead of Salt/Pepper, Sea Salt or Lemon Pepper seasoning can be used. Enjoy this healthy and quick appetizer!!

Baked Sambhar Powder Small Eggplants

Ingredients

Small Purple Eggplants : about 12 (small as in closer to egg-size, try to get all of them of same size for uniform baking)
Sambhar Powder - 8 tsp
Olive Oil - 1/4 cup
Salt - 1 tsp (or as per taste)
Pepper - 1 tsp
Garlic - chopped into tiny pieces - 8 cloves

Method
Give two diagonal cuts on the Eggplant leaving the stem intact.
Mix all the ingredients except Eggplant together to prepare the oil-spice mix.
Place the oil-spice mix using a small spoon into the Eggplant cuts.

Place them lying on their side in a baking pan lined with Aluminium foil.
Pre-heat oven to 450 degrees F.
Bake for 15 mins
Reduce heat to 375 degrees F.
Bake for 10 mins
Note - Keep a close watch since oven temperature and cooking time may vary.
Poke with a knife and make sure the Eggplant is cooked.
Take it out and cover with an Aluminium foil to continue cooking and let the juice flow.
Serve hot.

It was a good side-dish with Biryani. It is so easy and quick to prepare that I will be making it more often for sure. This was definitely something I just came up with combining a number of baked Eggplant dishes as inspiration for this Indian-taste twist. It will be a good side-dish for Rice-dal and Chapatti for sure. Enjoy!