Brussels Sprouts Masala Stir Fry

Serves: 2
Yields: 4 cups

Spice Mix

2 dry red chilies (2)
1 tsp cumin seeds (1/2 tsp
1 tsp fennel seeds (1/2 tsp)
1/2" cinnamon stick (1/2")
2 tbsp roasted dalia (pottukadalai) (1 tbsp)
2 tbsp coconut (2 tbsp)
2 cloves (2)
2 cardamom. (skin removed) (2)

Use all the above to make coarse spice mix in blender without adding any water.

1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp cumin seeds (1/8 tsp)
1 tsp black split urad dal
1 tsp channa dal
asafetida

Heat oil in a pan, splutter mustard seeds, cumin sees, sauté dal and add asafetida.

1 cup shallot, thinly sliced into lengthwise pieces
1 tbsp garlic, grated (1/2 tbsp)

Add shallots, garlic, sauté till onion turns light brown.

2 pound Costco Brussels sprouts pack, chopped into small pieces (1 pound from Whole Foods)
1/2 tsp turmeric powder
1 and 1/2 tsp salt (1 tsp)
1/2 cup water

Add Brussels sprouts, turmeric powder, salt, water, mix well. Cover and cook in medium flame for 10 minutes.

Add in the spice mixture and sauté for 5 minute.

Taste Note: Tastes AWESOME
Source: spiceindiaonline

Brussels Sprouts Pirattal

Serves: 2

To Grind

2 tbsp pottukadalai
2 tbsp desiccated coconut
1 tsp cumin seeds
1 tsp fennel seeds
2 dry red chilies
1/2" cinnamon
2 cloves
2 cardamom (removed skin)

Add. all the above to blender and make a course spice mix WITHOUT ADDING ANY WATER.

3/4 cup water

Add water and grind all the above to a smooth paste.

2 pound Costco brussels sprouts pack, chopped into small pieces
1/2 cup water

Add brussels sprouts and water to a pan. Cover and cook in medium flame for 5 minutes. Keep aside.

1 tbsp oil
1 cup onion, chopped

Add oil to a pan, add onion, sauté till onion becomes translucent.

1 cup tomato, chopped

Add tomatoes, sauté till tomatoes become mushy.

Add ground masala, mix well, cook in low for 2 minutes. Stir occasionally.

1/2 tsp turmeric powder
1 and 1/4 tsp salt

Add turmeric powder, salt, mix well.

1/2 cup water

Add cooked brussels sprouts, water, cook in medium flame for 10 minutes.

Taste Note: Tastes AWESOME
Source: solaiachiskitchen

Brussel Sprouts Chutney

Serves: 2

1 tbsp oil
2 dry red chilies
1 and 1/2 cups onions, chopped
3 cups Brussel sprouts, chopped (12 brussel sprouts)

Heat oil in a pan, add dry red chilies, onion, Brussel sprouts and sauté in medium flame for 12 minutes.

2 cups tomatoes, chopped

Add tomatoes and sauté until tomatoes softens.

1 bunch mint leaves

Add mint leaves, mix well. Allow to cool.

1 and 1/4 tsp salt
3/4 cup water

Blend everything until smooth.

For Tempering (Optional)

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1 dried red chili

Make tampering and pour it over the chutney and mix well.

Taste Note: Tastes AWESOME
Source: vikkee
Note: I think if we DO NOT blend this into smooth chutney, it would be better. But again, I made this while fasting, so I have to make both version when I am eating and decide.

Spiced and Roasted Brussels Sprouts

2 Tbsp Coconut Oil
1/2 Tsp Mustard Seeds
1/2 Tbsp Urad Dal
1 Red Chili, Broken into 2 Pieces

1/2 Cup Shallots, Thinly Sliced

1 lb Brussel Sprouts, Chop into 4 Pieces

1/4 Tsp Turmeric Powder
1/4 Tsp Black Pepper Powder
1/2 Tsp Red Chili Powder
1/2 Tsp Cumin Powder
1 Tsp Salt

Wash and cut off the brown ends of the brussels sprouts and pull off any yellow outer leaves, then cut into 4 pieces.

Heat oil in a pan, add mustard seeds, when it starts to splutter, add urad dal, red chili, saute for few seconds.

Add onion, saute for 3 minutes in medium flame.

Add brussels sprouts, turmeric powder, black pepper powder, cumin powder, red chili powder, salt, cover and cook for 5 more minutes in medium to low flame, open, mix well, cover and cook for 5 more minutes in low flame.

Taste Note: Tastes AWESOME
Yields : 2 and 1/2 Cups
Source: zestysouthindiankitchen