Warm Brussels Sprout Salad with Baked Chicken Kiev

Brussels Sprout is my Hubby's favourite veggie, he like the kuruma which i use to cook with it for roti n poori. This veggie is very good for the health rich in vitamins and folic acid good for diet, easy to cook at any time. But, shouldn't overcook this Brussels it releases the odor some dislike this veggie because of this odor for that just cook it for 6 - 10 mts that is more than enough for Brussels. Here, i used baked brussels  for my Hubby's Salad. Actually, in the Salad book they said to use shaved raw brussels but my Hubby don't like the raw smell of it for that i baked the brussels to light and then served with baked chicken kiev. He enjoyed this salad very much for his dinner with soup. The Vegeterians can add Baked or raw shaved brussels with chopped apples and Honey n Vinegar dressing. Here, is the recipe for the Brussels Salad as follows,

Ingredients:

1.Brussels Sprout - 10 no's
2.Chicken breast piece - 1 (I used chicken kiev, vegeterians can substitute Apples)
3.Lemon Black Pepper - 1 tsp
4.Boiled egg - 1
5.Salt as reqd
6.Olive oil - 2 tsp
7.Garlic Powder or Minced Garlic - 1 tsp
8.Sliced Almonds - 2 tsp ( can use any other nuts)

Preparation:

1.Bake the chicken kiev/breast in 350deg F till it turns soft. I used chicken kiev so i didnt added no salt n chilli powder, if you are using chicken breast marinate with chilli powder, salt and bit of olive oil for 10 mts and then bake it.
2.Now rinse the brussels sprout , trim off the ends and remove if any wilted leaves. Cut each sprout into halves ( i got very small brussels so cut into halves if you got bit big cut into quarters).
3.Now put 1 tsp of olive oil,minced garlic n salt in one bowl, mix the sprouts with the oil n salt. Bake it in 350deg F for 5 mts.
4.After it got slightly tender leave it to cool and then sprinkle the lemon pepper on top of sprouts n mix it , cut the boiled egg into halves and baked chicken into bite size pieces.
5.Now toss lightly the brussels and baked chicken pieces together and  arrange it in the serving plate then sprinkle the sliced almonds and place the halved boiled egg on top.
6.For the vegeterians, toss the brussels sprout and cubed apple together spread it in the serving plate with honey n vinegar ( white wine vinegar) dressing.

Tomato kuruma ( தக்காளி குருமா )

Thakkali (Tomato) Kuruma is very popular dish in Kongunadu, it is the best accompaniment for Idli n dosai in our place. My amma often cook this Kuruma for Idli, it taste yummy with hot soft n spongy idlies. I use to call this kuruma in the name of Manjal Kuruma, My amma cooks very yummy n Delicious traditional kongunadu food for us, She got special quality of good hands in cooking non-veg recipes especially i like kola urundai, Biryani, Sandhagai, Aama vadai n Aviyal the list goes on like this there is no end of my favourite amma's cooking food. Here, my Hubby also like this kuruma very much everytime while making Idli atleast one day for side i wont miss to cook it.

Ingredients:

1.Sliced onions - 1 big
2.Curry leaves - few
3.Chopped Coriander leaves - few
4.Canola Oil - 2 tbsp
5.Slitted Green Chillies - 3 no's
6.Salt - as required

For Grinding:

1.Grated Coconut - 1/2 cup
2.Roasted chana dhal - 5 tbsp
3.Saunf /Fennel Seeds - 1 tsp
4.Kus kus ( poppy seeds) - 1 tsp
5.Garlic bulbs - 4 nos
6.Turmeric powder - 1/2 tsp

For Grinding :(separately)
1.Tomato - 5 large
(Finely grind the tomatoes in separate jar and keep it aside, Don't use sour taste tomatoes)


For Seasoning:

1.Cinnamon sticks  - 2 sticks
2.Cloves  - 4 nos
3.Cardamon - 3 nos

Method :

1.Heat oil in the pan, Season the spices to golden brown follow with curry leaves, Green chillies and Sliced Onions. Saute it well till the onion turns translucent.
2.Meanwhile, Grind the tomatoes to fine puree and grind the coconut n masalas to fine paste.
3.Now add the tomato puree into the pan, cook in medium flame for 5 mts . Then add the grounded coconut masala and required amount of salt to the kuruma.
4.Stir it well till all the ingredients mix together. Cook in medium flame and close the pan with the lid to cook for 10 mts or till the raw smell goes off.
5.Finally turn off the fire , add the chopped coriander leaves and close the lid.
6.Now the Yummy n Delicious Tomato kuruma is ready to serve with soft Idlies. You should try to have like this pour the kuruma on top of the hot idlies and leave it for 2 mts n then have it . Woooww!!!! there is no words to express that Yummy taste of the idli soaked in kuruma it taste very good.

[Note: The Consistency of the Tomato kuruma should be in semi - liquid state. You have to stirr it well often and cook in medium flame while it is boiling, cos of roasted chana it will burn at the bottom.]


I am Passing My Mom's Tomato Kuruma to Shabitha's Celebrating Mom's Event and to Mother's Day Event by Jyothi.

Hot Veggie and Chicken Soup

Hot soup will taste good in the winter evening with dinner rolls, soup n roll is the best food for the light dinner. Yesterday, i made this soup for our dinner with Portuguese rolls tasted hot n superb in the Rainy n Cold Evening. This soup contains both veggie, Chicken and also greens, it will taste good n very healthy soup for all ages. Vegeterians can add mushroom in your soup, simply veggie soup taste good. Here, is the recipe for the soup.

Ingredients:

1.Grated Carrot - 1
2.Grated turnip - 1 medium
3.Chopped Baby Spinach - 10 leaves
4.Chicken Breast strips - 1 cup
5.Sliced Onions - 1/2 medium
6.Canola Oil - 2 tsp
7.Mushroom soup mix - 3 tbsp
8.Salt - to taste
9.Turneric powder - 1 tsp
10.Crushed Black Pepper - 2 tsp

For Rough Grinding:

1.Green Chillies - 1
2.Cumin/Jeera Seeds - 1 tbsp
3.Chopped Ginger - 1"
4.Garlic Pods - 2 no's

Preparation:

1.Grate the veggies nicely, Slice the onions and chop the spinach. Keep it aside.
2.Grind the chilly,jeera, ginger n garlic all the ingredients roughly.
3.Heat the oil in the pressure pan , saute the sliced onions till it turns translucent then add the grated and chopped veggies n greens.
4.Saute it for 2 mts and then add the 2 cups of hot water and salt. Pressure cook for 4 whistles.
5.After it cooked well, liquidise the veggie mixture for 1 round in the blender or mixer.
6.Cook the chicken breast with the ground ingredients,turmeric powder and Salt for 2 whistles.
7.Open the lid of the pressure pan add the liquidised veggie mixture to the chicken, leave it cook in medium flame. (if you want the soup bit watery then add hot water at this time)
8.Meanwhile mix the mushroom or any other soup mix in little bit of water and add it to the soup pan.
9.Stir it well and close the pressure pan without the weight in the lid for 5 mts.
10.Now the Hot Veggie and Chicken Soup is ready to serve with Dinner Rolls. Sprinkle some crushed black pepper while having the soup.