peter p

The chef's ***** isn't great, but that's what you get in your food
from many Indian takeaways if you're a "fit (white) bird".

gkm

Why not?

elaine jones

Quoting from message <dhml3c$o88$1@newsreader3.netcologne.de>
posted on 1 Oct 2005 by Frank
I would like to add:

Brussel sprouts as an ingredient were discussed in the early days of
the group - I'll have to check whether I've archived the thread.

There are some goodly cabbage recipes from Southern India, so sprouts
may be admissable.

--
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elaine jones

Quoting from message <3c8831b34d.E@cae-coed.zetnet.co.uk>
posted on 1 Oct 2005 by Elaine Jones
I would like to add:


Posted by Steph in December 2001,

As promised, here's the curried sprouts recipe as I found
it. I used channa dal instead of red lentils and cooked it
in the microwave instead of simmering it. I rate it
excellent, but then I love Brussels sprouts.

CURRIED RED LENTILS AND BRUSSELS SPROUTS
8 oz. red lentils
1 lg. onion, coarsely chopped
1 tsp. minced garlic
1 tbsp. canola oil
1 1/2 tsp. ground ***in
1 tsp. turmeric
1/4 tsp. dried mustard
1 tbsp. grated fresh ginger
1 1/2 c. light stock
3 oz. tomato paste
2 tbsp. lemon juice
12 oz. Brussels sprouts, trimmed and quartered

Cover lentils generously with water and bring to a boil.
Reduce heat and cook until lentils are soft but have not
lost their shape, less than 10 minutes.

Saute onion and garlic in hot oil until onion begins to
brown. Stir in ***in, turmeric, mustard and ginger and cook
about 1 minute. Add stock, tomato paste, and lemon juice;
stir to blend well. Add Brussels sprouts. Cover and simmer
until sprouts are done, 5-7 minutes.

When lentils are cooked, drain. When sprouts are cooked,
stir in lentils, blend well and heat through. Yield: 3
servings.


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james silverton

to check whether I've
??>> archived the thread.
EJ> Posted by Steph in December 2001,
EJ> As promised, here's the curried sprouts recipe as I
EJ> found
EJ> it. I used channa dal instead of red lentils and
EJ> cooked it
EJ> in the microwave instead of simmering it. I rate it
EJ> excellent, but then I love Brussels sprouts.

Here's another! I trust Julie Sahni.

Brussels Sprouts, Green Beans and Lentil Stew

Julie Sahni, who gave this recipe in her book, thinks it is very
hot. It does not seem so to me tho' the masala is fierce (don't
breath the dust!). I have made it without beans tho' I suppose
the beans could even be the only vegetables if their amount was
increased. This recipe is modified some and uses essentially no
fat but Julie Sahni had 3 tab sesame or vegetable oil for the
initial stir frying and most might prefer that..

1 cup yellow lentils (toovar dhal)

1 tsp turmeric

1 lb sprouts

¼ lb green beans cut to 1"

¾ tsp mustard seeds

1 tsp fenugreek seeds

4 cloves garlic chopped

1 tab sambar masala

1 tab kosher salt (1 tsp salt or to taste)

1-inch cube tamarind pulp

or 1 tab dry tamarind

or 1 well-chopped tomato with 2 tsp lemon juice

2 tab chopped cilantro

Check lentils for rocks etc. which will almost certainly be
present. Add to pot with turmeric and 8 cups water and simmer
covered for an hour until near pureed, inspecting in the latter
stages to avoid burning. An hour may be hardly sufficient but
you can use a food processor after an hour if like me you get
impatient.

Heat a Misto squirted non-stick frying pan, then add mustard
seeds and cover. When they ping, add fenugreek and when this
changes color add masala and garlic. Stir fry 15 sec, then add
vegetables, reduce heat some and stir-fry for 2-3 minutes. Add
1cup of water, with tamarind and salt; simmer covered 20 mins;
check from time to time, adding water if dry.

Add lentils with a cup of water into which a 1-inch cube of
tamarind pulp has been soaked and squeezed or 1 tab dry tamarind
in a cup of water or 1 chopped tomato with 2 tsp lemon juice and
a half cup of water. Simmer 10-15 minutes until thickens.

Stir in the chopped cilantro and half a cup of yogurt if liked
and serve with rice, pita, chapatis etc. A raita or Indian onion
salad might go well too.

James Silverton.

Cos it tastes disgusting!

frank

don´t get me wrong, i eat brussel sprouts. but in
an indian dish they appeared strange to me, not
matching the curry qualities, adding a strange
taste & texture.

cu


frank

pandamonium

Eat either of those dishes and Hans Blix will be round the next day
declaring your arse a WoMD! Sprouts are bad enough on their own!

dave fawthrop

| so what indegrents would you consider fake for an
| "authentic" indian meal / recipe?
|
| i once had brussle sprouts in a veggie curry in a
| indian restaurant in spain and cosidered it a no-no.
|
| what do you reckon or did experience?

Cooks will always use whatever ingredients they can buy, and adapt
traditional recipes accordingly.

Remember that chillies are now essential to curries, but are native to
South America, and reached India quite late. AFAIK the Indians had to use
white and black peppers before chillies arrived. --
Dave Fawthrop <dave hyphenologist co uk>
The London suicide bombers killed innocent commuters.
Animal rights terrorists and activists kill innocent patients.

gkm

It has tasted quite nice braised with a tadka of mustard oil. Other than
the tadka, not quite different than common cabbage preparations in
Central and Western India. The sprouts would likely be sweeter than cabbage.