Category: Brussels Sprouts

Brussels Sprouts Borugulu

The beneficence of the vegetables in gastronomical matters is well known. In ingestion, the well-treated vegetable pleases the palate and in digestion, it gives no cause for problems. In this Bharath inspired recipe, you can see that brussels sprouts are well treated. They are on intimate terms with herbs and spices, and they combine smartly with other glories. Yet they seem to believe wholeheartedly in their own importance. Resulting in a tasty dish that would delight the brussels sprouts believers.

Brussels Sprouts and Borugulu (Murmura)

Brussels Sprouts Borugulu
(serves two to four)

250 grams of Borugulu (Murmura or puffed rice) from Indian grocery
12 Brussels sprouts, cleaned and thinly sliced lengthwise
1 red onion, skin peeled and thinly sliced lengthwise
1 carrot, grated, about a cup
1 cup, sprouted moong (mung)
2 tablespoons of minced, fresh green chilli
1/2 teaspoon salt or to taste
1/4 teaspoon turmeric
2 tablespoons each- Fresh cilantro and roasted, shelled peanuts
For curryleaf tadka: a tablespoon of peanut oil, a pinch each -cumin&mustard seeds, a sprig of fresh curry leaves

Borugulu: Take a big pot and fill half of it with water. Add borugulu and with your hands push into water to soak them well. After about 5 minutes, take handfuls of borugulu and firmly squeeze the water out. Place them in a colander. This is done to clean the puffed rice. What must stay behind in water are any sand, dust and chaff of the puffed rice. To see this process in photos, click here.

Brussels Sprouts: Heat oil in a large skillet over medium heat. Add and fry curry leaves, mustard seeds and cumin to fragrance. Add onions and sauté to brown. Then add the brussels sprouts, carrot and moong sprouts. Cook, until they are barely tender. Add green chilli, salt and turmeric. Sprinkle cilantro and peanuts. Stir and sauté turning the vegetables over and over again for about five minutes.

Brussels Borugulu: Add the puffed rice to this hot brussels sprouts mixture. Squeeze some lime juice if you prefer. Combine well gently. Serve as soon as you prepare.

I also added some pappula podi at the end, for some extra ruchi. Vegetables, sprouts and borugulu, it was a simple yet wholesome, tasty meal.

Brussels Sprouts Borugulu
Brussels Sprouts Borugulu ~ for Meal Today


Brussels Sprouts Basmati

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

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 Boiled Egg
Brussels Sprouts Basmati in a Boiled Egg ~ for meal today


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