Brussel Sprouts Curry

Brussel Sprouts are very low in calories. More info and nutrition facts on them can be read here.
Here is where you can read about How to clean it.

These Brussel sprouts are from Seattle!

I use Brussel Sprouts in a Kootu Style (with dal ) more than in dry curry. This is because it has a smell which is very obvious in the curry than in the kootu.

All you have to do is cut them and steam them with a little salt, and give a tadka of mustard, red chillies and Curry leaves.

To make Kootu, just take any kootu recipe from here and replace the veggie with Brussel Sprouts.

My Perima's Blog

This is my Perima's (My mom's elder sister) blog.

http://vijidiary.blogspot.com/

Viji Perima is very creative and very entertaining. She has written poetry and stories in Tamil and Telugu. You can spend hours talking to her, without realizing the time.
This blog is written in tamil.

So if you know to read tamil, go ahead and enjoy!!

Vegetables from Seattle

My Sister got all these veggies from Seattle from a local CSA she is part of.
They were so tasty...
I made a whole bunch of things with these.
I will post each item..

Tomatillo Pickle

Tomatillos are green in color. More info on them can be found on them here.

Pickles made out of them are more tastier then the one made with tomatoes.

Follow the same recipe as for tomato pickle...

Paneer

This is a very easy side dish to make. Children will love it since its paneer and also very crispy.
You have to make this just before you eat since, if left after made for some time, it will lose its crispiness...
you need
Paneer - 1 Packet
Oil - 1 Teaspoon
Lahori Fish Masala - 1 teaspoon
Cumin - 1 teaspoon
Salt - as needed
---> Spread the oil on a non stick pan and place on a medium flame.
---> Add the cumin to the oil.
---> Cut the paneer in desired shape and arrange on a non stick pan
---> Roast the paneer till its lightly browned on both sides
---> Add the masala powder and coat all the paneer with it
---> Once it is nicely browned, keep in a serving pan.

Serve this with hot rotis. Here I have served it with Butternut Squash soup.

Tofu with Thecha

This is another way to make tofu. Here I have made it with Thecha.
You will need
Tofu - 1 packet
Oil - 1 Teaspoon
Thecha- 1 Teaspoon

---> Drain the Tofu
---> Cut in desired shapes
---> In a nonstick pan, spread the oil and add the tofu to it.
---> This should be made on a medium flame.
---> Once the Tofu is slightly brown on one side and turn it over
---> Keep the tofu aside and add the thecha to the empty pan and mix it with the browned tofu and keep on stove for some more time.
---> Serve hot with rotis.

Cumin and Pepper Rasam with Vadaam (milagu jeeraga rasam)

This rasam is usually made when someone in the house is suffering from cold or fever.
It is made and then mixed with some hot mashed rice and made very soupy so as to soothe the throat..
You will need
Water- 4 cups
Tamrind - a tiny ball size of 1inch diameter
Salt - as needed
Cumin - 1 teaspoon
Pepper - 1/2 teaspoon
Ghee - 1 teaspoon
Mustard - 1/2 teaspoon
Red chilli - 1 (optional)
Curry Leaves - 6 or 7

---> Take the tamarind and soak it in 1 cup of water.
---> In another pan, dry roast the cumin and pepper till you smell them
---> Let cool and make in to a powder
---> When the tamarind is soaked, squeeze it well and pour the water in the vessel in which you plan to make the rasam and add the powder to it also, as well as the salt
---> Boil this in a medium flame and once it reaches a rolling boil add the rest of the water to it
---> Give tadka to this with ghee, mustard and the red chili and curry leaves

To eat this add the rasam to hot mashed rice. It helps if the rice is soft and mushy ...
a Close up of Vadam. These are rice wafers and tapioca wafers, deep fried in hot oil.
The first picture is of a vadam floating in rasam...

Cream Cheese Appetizer

For my daughter's birthday, My Sis In Law Bhairavi, assembled this wonderful appetizer.
She placed a bar of cream cheese on a flat platter and poured some cranberry glaze over that, and topped it with some crushed walnuts and some lemon rind.
She placed some wheat cracers to eat with it.
It is a very easy appetizer to make and very tasty too.

Lunch Menu

Happy New Year to everyone!!
Hope everyone had a good vacation.
Sorry for not updating the blog in a long time....
This is a picture of the lunch I had made for a few guests we had over the thanksgiving weekend.
The menu was
Upma Kozhukattai
Brinjal Kothsu
Sambar
Rasam
Long Beans Curry
Chow chow Kootu
Taro Root Roast
Sundal