Showing newest posts with label Brussel's Sprouts. Show older posts
Showing newest posts with label Brussel's Sprouts. Show older posts


Roasted Brussels Sprouts - Cooking for Others:)

Kilai Koss Varuval:

Never been a big fan of Brussels Sprouts!! Have you heard this before? Sometimes we don't live for ourselves, sometimes we have to do things that we don't like and sometimes we have to mingle with people we hate. Well, I dislike Brussels Sprouts in all forms! I dunno, I was never particular when in comes to food! But it gives me creeps to enjoy this veggie alone!! Even the best preparation in the world doesn't tempt me at all!

And cooking for others could be equally fun too. I fix this quite often with utmost care and love, during my cooking sessions and to significant others. My mantra is treat others like you treat yourself. In fact, nothing feels so great than feeding others:)


Brussels sprouts 7-10
Extra virgin olive oil 1/2 tablespoon
Lemon juice few spoons
You favorite seasoning 1 teaspoon.


Wash and clean the vegetable. Remove the outer bracts and trim the stalk.

Now coat them with olive oil and sprinkle salt. Cover and bake them for about 30 minutes.

Once the veggie is done, remove the foil(cover) and add seasoning and lemon juice. Now broil the same briefly for 4-7 minutes, often turning their sides to get that rich roasted flavor.

There you go, its done. Maybe drizzle few spoons of oil before serving.


Curried Brussels Sprouts

Spicy Brussels Sprouts Fry:

Kilai Koss Varuval. Kilai Koss Masala Varuval.

Perhaps, I was never honest with you all...I keep posting whatever that is being cooked in my Kitchen n Studio', invariably whether I like it or not! So, no ravings or cravings about this particular vegetable! I tried my best with all possible methods...I could never agree with its T-A-S-T-E. I dunno why I hate this veggie so much! However, AK likes it a I force myself to cook it once in a while, with lot of attention tho':) Anyhow, curried form is highly appreciated around here:):) Well, I should preparation seems to be quite edible, only that...I never acquired taste for it! And, did I ever tell you?...I never taste the food while preparing!! Oh yeah, not even teeny bite' I remember Mommy saying tasting food' while coking is such a disgusting act!!! Wow, it was highly helpful while dealing with this veggie, hehe:):)


Brussels sprouts 1 bag
Onion 1 small bulb - grated
Ginger 1" grated
Garlic 1 clove minced
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Olive oil few spoons.

To be Toasted and Powdered

Cloves 2
Cinnamon 1 small stick
Fennel seeds 1 spoon
Coriander seeds 1 spoon
Cumin seeds 1 spoon.


Quarter the vegetable and set aside.

Heat oil, in a wok. Add the powdered ingredients, followed by onion, ginger and garlic. Fry real good...till its raw odor is gone.

Now add the sprouts, salt them. Cover and cook for few minutes. Once they are kind of tender...add turmeric and chili powders. Now fry over high heat without lid...for 4-7 minutes, or until oil shows up on the sides...let the veggie turn bit crispy too.

Serve warm with your regular Indian meals:)


Brussels Sprouts Korma

Brussels Sprouts Korma:

Brussels Sprouts White Kurma. Kilai Koss Vella Kurma.

Honestly I have never seen this vegetable in Chennai or any other places, I lived in(India). But my Coimbatore friends used to boast (often) about one particular vegetable...that I didn't knew. Yes, that is Brussels sprouts! Or simply 'Kilai Koss'(in native tongue). Maybe the hilly areas produce them a lot, like Ooty, Coonoor and Kothagiri. So like Coimbatore, Pollachi, Avinashi...people enjoyed it for years!:) And my guess is 'Kilai Koss' name must have come, coz' they bud out in many branches!!?? Anyway, why to dig into etymology.


Brussels Sprouts 1/2 kilo
Coconut grated 1/4 cup
Green chilies 4-6
Cloves 3
Cinnamon 1 stick
Poppy seeds 2 spoons
Garlic 2-4 beads
Ginger 2"
Coriander seeds 2 spoons
Cumin 1 spoon
Oil few spoons.


Sligtly fry all the above mentioned ingredients(except sprouts) in oil and wet grind the same.

Now stir-fryt he veggies in oil for couple of minutes and run this wet ground paste on top. Continue frying for few minutes.

Then add 2 cups of water, simmer and cook till tender.

Serve to go with plain steamed rice or chappathis.


Brussel's Sprouts Fry

Brussels Sprouts Masala Varuval:

Never been a big fan of this Brussels Sprouts. Though it resembles much like cabbage(mini cabbage)...the taste never compelled me to have more. I tried various versions before...from korma to curry, nothing appealed. Gave a final try with all my favourite strong spices...whoo that was a hit!!! This is the recipe...


Brussels sprouts 1/4 kilo
Turmeric 1 pinch
Chili powder 1/4 spoon
Olive oil few spoons.

Spices to be toasted and powdered:

Cloves 3
Cinnamon 1 stick
Fennel seeds 1 spoon
Cardamom 3
Peppercorns 1 spoon
Cumin 1 spoon
Coriander seeds 2 spoons
Red chilies 5

To be fried in oil and Wet-Ground to Paste:

Onion 1
Garlic 2-4
Ginger 1"-2"
Tomato 1 small.


In a wide wok, heat oil. Add the wet-ground paste and then followed by BS. Toss them to all the sides.

Add salt, turmeric, chili powder and the above powdered spices too.

Stir-fry over high heat till tender and the spices aroma turns fragrant and nice.


Brussels Sprouts Karaari:

Mini Cabbage Poriyal.


Brussels Sprouts 1/4 kilo halved
Turmeric power 1/4 spoon
Chili powder 1/2 spoon
Chaat masala 1/4 spoon
Oil few spoons
Lemon juice 1 spoon.


Steam cook sprouts for about 7-10 minutes.

Heat oil in a wide wok. Add semi-done halves and stir-fry for few minutes.

Add salt, turmeric, chili and chat masala powder. Let the these powders coat well.

When the vegetable is done, add lemon juice and remove from heat.

Can be treated as side dish for South or North Indian Meals.


Brussels Sprouts Salad:

Mini Cabbage Salad.


Mini cabbage/Brussels Sprouts 1/4 kilo
lemon juice
Jalapenos 2 deseed
Olive oil few spoons
Black mustards few(optional)


Shredd brussel's sprouts and set aside. Slice jalapenos too.

Heat oil, crackle mustards. Add jalapenos and sprouts to it. Sprinkle salt and lemon juice. Cover and cook for 2 minutes over medium.

Yeah done? Remove fro heat. Serve as a salad. Drizzle few more extra spoons of EVOO.


Brussel SproutsFry:

Brussels sprouts is just like has the cabbage flavour. I am still not sure what they call in any of the Indian Languages.


Brussel Sprouts 1 large bowl full.(Each cut into 2-lengthwise)
Garlic 6 finely chopped
Turmeric powder 1/4 spoon
Pepper powder 1/4 spoon
Coriander seeds powder 1/4 spoon
Cumin seeds powder 1/4 spoon
Chili powder 1/4 spoon
Lemon juice few spoons
Oil few spoons.


In a large non-stick wok, heat oil. Add garlic and fry till fragrant.

Now add halved brussel sprouts to it. Stir fry them over medium heat.

Then add salt to it. Cover and cook over medium heat till they are 3/4 done.

Now add all the remaining powders and lemon juice to it. Make sure that the ground powders coat well at all the sides of the vegetables.

Stir fry them over medium to high heat. Till edges are kind of roasted.

Serve hot as a side dish for rice or chappathis.


Brussels sprouts with cheese sauce(American dish)

Brussels Sprouts is nothing but 'Mini cabbage' or called 'Ooty Cabbage' or even 'kela Kos' is south Tamil Nadu. I am not so sure of this name 'kela Kos'......because most of the southern Tamil Nadu people pronounce 'la' sound for any 'zha' sound. So.....I better stick to 'mini cabbage'.....hope you could understand what I am talking here about. This vegetable is quite familiar to Coimbatoreans. It comes from Ooty area.

I learnt this recipe from my friend 'Vicky'.....She is a good cook. I love this recipe particular. One should actually have this with cheese sauce. But its still tastes good all itself. So.....give a shot! No worries of gaining weight.....sprouts is rich in fibre anyway. Have little cheese sauce once in a harm.


Brussels sprouts 1 bowl
White vinegar 3 cup
Sugar 1 spoon
Salt to taste
Black pepper 1 spoon
Red onion 1
Salt less butter 1 cup
Pista nuts 1 cup


1. In a deep pan add butter and place on the low flame.

2. When butter melts into yellow oil.... add onions and stir fry them till onions are translucent.

3. Now add sugar plus salt and stir fry it at high flame.

4. Once onions are reddish brown add white vinegar and pepper and boil it for few minutes.

5. Add 1-2 cup of water to the above and then add sprouts. Turn down the flame to medium. Boil the sprouts for at least 15-20 minutes with lid. Once it is cooked garnish with pista nuts and serve with cheese sauce.