Wakeup, Work, Watch. Wakeup to wintry silence.
Wakeup. Work. Watch. Work an endless whirlwind.
Wakeup. Work, Watch. Watch the world pass by.
In a rhythmic routine that revolves around night, dawn, noon, dusk, and night…, bed, work, prayer, table, TV …, sleep, work, eat, meditate and watch… once in a while, for a change, having a bowl of basmati… It’s a refreshing experience!
Brussels sprouts are in season right now and I wanted to cook something new. When I added them to biryani, these wintry, cute ‘cabbage mini me’s’ woke up wonderfully to the flavor warmth of Bharath basmati. Excellent recipe for that special occasion. Give it a try.
Brussels Sprouts Basmati
(serves four or six)
Recipe happens in four steps.
Step 1: Basmati
2 cups of good quality, aged basmati rice and 4 cups water
1/4 teaspoon, turmeric or saffron soaked in a tablespoon of milk
Take the basmati rice in a wide pan. Add water and turmeric or saffron infused milk. Mix, and cover the pan. Cook over medium heat until the rice is done to tender individuality.
Step 2: Ruchi
2 tablespoons, grated fresh coconut or cashews
1 teaspoon, grated ginger
1 plump garlic clove, skin peeled
2 sprigs, fresh cilantro
2 fresh green chillies
Take the above in a grinder. Add two cloves, 1-inch piece of cinnamon, a tablespoon of coriander seeds, quarter teaspoon each, cumin and black peppercorn. Grind the ingredients to silky-smooth paste. Add few teaspoons of water if necessary for easy blending.
Step 3: Brussels:
1 tablespoon, ghee or peanut oil
2 tablespoons, golden raisins
2 tablespoons, cashew pieces
1 red onion or 2 or 3 shallots, sliced thinly lengthwise
12 brussels sprouts, sliced thinly lengthwise
1/2 teaspoon salt or to taste
1/4 teaspoon turmeric
In a skillet, heat ghee or oil. When it is hot, add the cashews and golden raisins. Sauté until golden. Add onions and cook until brown. Add the brussels sprouts and sauté to tender. Sprinkle salt and turmeric. And add the masala paste from step 2. Mix well and stir-fry, stirring often for about five minutes.
Step 4: Brussels Basmati
Spoon the brussels sprouts mixture on top of the cooked basmati rice in the pan. Cut and juice a lemon or a small sweet orange. Mix well and adjust salt to your taste. Serve hot with kurma or raita or with some boiled eggs for an excellent meal.
Brussels Sprouts Basmati in a Boiled Egg ~ for meal today