AVIAL
This deeply satisfying coconut-yogurt dish is wholesome, bright and loaded with vegetables. It comes from Kerala, in southern India, where ingredients like mustard seed, curry leaf and coconut are common. In many traditional versions, the curry leaves and mustard seeds are mixed into the stew; in this one, they are tempered in coconut oil and drizzled over the top, to add an extra shot of richness and crunch.
Provided by Priya Krishna
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large, deep skillet, add the veggies, plus a thin layer (about a centimeter or 1/3 inch) of water. Stir in the turmeric and 2 teaspoons salt. Bring to a boil over high heat, then turn the heat down to medium and cook, uncovered, until you can pierce the vegetables with a fork but they are still slightly firm, 5 to 7 minutes.
- While the vegetables are cooking, combine the coconut, chiles and cumin seeds in a food processor, blender or mortar and pestle and blend or pound until coarsely ground.
- Once the vegetables are done cooking, turn the heat down to low and add the coconut mixture, yogurt and 1 cup water. Cover and cook until the vegetables are soft and fully cooked and the coconut mixture, yogurt and water have come together as a sauce, 12 to 15 minutes. Taste and add more salt, if necessary.
- Melt the coconut oil in a small saucepan or butter warmer over medium heat. Add the mustard seeds and as soon as they start to pop and dance around in the oil (1 to 2 minutes max), take the pan off the heat and add the curry leaves. They will start to pop and crack, but within seconds, they'll settle down and crisp up.
- Pour the coconut oil mixture over the avial. Serve with rice.
BRUSSELS SPROUTS COOKED LIKE ALOO GOBI
I've always loved my mom's version of aloo gobi, a classic Indian potato and cauliflower dish, because she roasts the vegetables before sauteing them to add an extra smoky, charred flavor and a crispy texture. This version swaps the cauliflower for Brussels sprouts, which char beautifully in the oven and really hold the whole spices. It's a great make-ahead party dish, as you can pre-roast the vegetables, then whenever you're ready to serve, it takes all of 10 minutes to reheat and finish them with the spices in the pan.
Provided by Priya Krishna
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
- Place the Brussels sprouts and potatoes on the prepared baking sheet and toss them with 3 tablespoons of the oil. Spread them in an even layer and roast until the vegetables are browned and crisped slightly, about 30 minutes, tossing halfway through. (The sprouts will brown more than the potatoes; that's okay.) Set the vegetables aside to cool.
- Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Once the oil begins to shimmer, add the coriander seeds, cumin seeds, turmeric and asafetida, if using. Cook, stirring, until the coriander and cumin turn a shade darker, no more than 1 minute. Add the roasted vegetables, including any charred bits from the foil, and gently mix everything together. Mix in the chile powder and 1 teaspoon salt, arrange the vegetables in a single layer, and cook until the vegetables are tender but not soggy and the Brussels sprout leaves are nicely charred, 6 to 8 minutes.
- Remove from the heat and add the lime juice. Taste and adjust the seasoning with more lime juice and salt, if needed.
HOW TO COOK BRUSSELS SPROUTS
Serve the perfect side of sprouts at Christmas with our classic recipe. Plus, read our tips on buying, cooking and freezing this gorgeous green veg, along with alternative recipe suggestions.
Provided by Lulu Grimes
Categories Side dish
Time 15m
Number Of Ingredients 2
Steps:
- Tip the sprouts into a pan and add a couple of cm water and a pinch of salt - a large pan works better so they're not piled up too high. Cover and bring the water to the boil, turn down to a simmer and cook with the lid on for 3- 5 mins depending on size.
- Test with a sharp knife to see if they are cooked through. If not, cook for a little longer and test again.
- Drain and tip the sprouts into a bowl. Serve with a knob of butter, if you wish.
Nutrition Facts : Calories 47 calories, Fat 1 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
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