Brussel Sprouts curry/subji


Baby Brussel Sprouts, sliced into 4 pieces – 2 cups

Oil: 1 tbsp

Mustard Seeds: 1 tsp

Chilli Powder: 1 tsp or to taste

Turmeric Powder: 1 tsp

Hing/Asafoetida: 1 tsp

Salt: to taste


Heat oil in a pan. Add Mustard seeds. Let it crackle.

Add cut Brussel Sprouts & stir until lightly cooked.

Once it is partly cooked, add all the other ingredients & stir fry until well cooked.

Remove from fire once soft & tender to taste.


* it tastes crispy & nice when heated in the microwave later. Heat without covering.

* it tastes nice if stir fried a little burnt. It may look a little burnt when it turns dark brown, but it tastes nice when brown. I deliberately burn it a little.

Don’t burn to black.



My Vegetable Kurma



Beans: 250 gms finely chopped

Carrot: 1 1/2 cut into small pieces

Potato: 1

Frozen Peas: 1 cup

Other ingredients:


Turmeric Powder

Coconut Milk: 1 cup

To Season:

Coriander Leaves

To fry/season seperately:

Onion: 1 thinly cut

Curry Leaves

Mustard Seeds

To fry & grind:

Cinnamon Stick: 1 medium

Sonf/Sombu: 1 tbsp

Cloves: 5 to 6

Cardamom: 5 to 6

Green Chillies: 2

Poppy Seeds: 1 1/2 tsp

Garlic: 1 large or 2 small cloves

Coconut: 1 cup

pottu Kadalai/Roasted Channa dal: 2 tbsp


Fry all of the above in little oil lightly, except for coconut, ginger & pottu Kadalai. Add coconut, ginger, pottu kadalai & grind all of them to a smooth paste. Set aside.

Boil the vegetables with salt & turmeric powder.

Once vegetables are cooked, add the finely ground mix to the boiled vegetables. Let it boil for few minutes.

Fry mustard seeds, curry leaves & Onion in little oil until onion is clear in colour. Keep aside.

Add the fried onion & seasoning to the kurma. now add coconut milk. let the kurma boil for few more minutes.

Finally season with coriander leaves.

Milagu Kuzhambu (spicy peppercorn curry) – Vegan


Small ball      Tamarind without seeds

To Taste          Salt

½ tsp               Mustard Seeds to season

1 tsp                 Black Peppercorns

6 to 7               Dried Red Chillies

1 tsp                 Urad Dhal

1 tsp                Channa Dhal

½ tsp              Jeera

2 tsp               Dhania/Coriander Seeds

¼ tsp             Asafoetida/Perungayam

4 sprigs         Curry Leaves

7 to 8 tsps    Oil

In little oil, fry Peppercorns, Chillies, Channa dhal, Urad Dhal, Coriander/dhania & Cumin/Jeera seeds.

Then, add Curry Leaves & Asafoetida.

In a blender, add the fried things, along with Salt & Tamarind.

Once coarsely ground, add water to it to make a smooth paste.

Add the rest of oil to the kadai & then add Mustard Seeds & little Urad Dhal to season.

Then, pour the ground paste to it & pour more water & let it boil in slow fire until the mixture becomes a thick paste.

This will last for about a week in the Fridge.

Paneer Aloo Kofta in creamy sauce

For Gravy
2 tbsp Ginger, Garlic & green chillies paste
2 Onions chopped
1 tomato finely chopped
2 tbsp tomato paste
1/2 cup of thickened cream
1 1/2 tbsp coriander powder
2 tbsp cumin powder
chilli powder (to taste)

For Kofta
250 gms paneer, I prefer ricotta cheese
2 medium potatoes, boiled & mashed
1 tsp of ginger, garlic & green chillies paste
1 small cup bread crumbs
1 tbsp rice flour
pinch of salt, if needed

Mix all the ingredients for the kofta & make into balls. Make sure that the kofta is not sticky. Fry in hot oil until golden brown.

Fry onion in little oil until translucent. Add ginger, garlic & chilli paste to the onion. Add tomatoes tomatoes & fry for few minute. cool & grind to a paste. In the same pan, pour 1/2 tsp of oil & fry coriander, cumin powder, salt & chilli powder. Then, add ground mixture & fry until oil starts to separate. Now add the tomato paste. If needed, add little water. Once that’s cooked, add cream before removing off the fire. Add koftas before serving. Sprinkle with coriander leaves.