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BRUSSEL SPROUTS AND KAI LAN SALAD

 

Hello !!!!!!!!

Winters have set in most parts of the world.We all love to have warm food in this cold weather. I have been working late for last few months. So i settle for some warm salad that can be whipped in a jiffy. Today I am sharing a simple salad recipe with no fancy sauces or dressing. My boys love it have it like this.

This salad has the goodness of brussel sprouts, sunflower seeds and Kai Lan. Kai Lan or Gai Lan is a very popular Leafy vegetable .It is also known as Chinese  broccoli  or Chinese kale. It is a leaf vegetable featuring thick, flat, glossy blue-green leaves with thick stems, and flower heads similar to but much smaller than broccoli. The Brussels sprout has long been popular in Brussels, Belgium, and may have originated and gained its name there.Raw Brussels sprouts contain excellent levels of vitamin C and vitamin K, with more moderate amounts of B vitamins, such as folic acidand vitamin B6 , essential minerals and dietary fibre  also exist in lesser amounts.Sunflower seeds are the gift of the beautiful sunflower that has rays of petals emanating from its bright yellow, seed-studded center.It is a power house of Nutrition. You can have it raw or roasted.

Recipe for Brussel Sprouts and Kai Lan Salad:

Ingredients:

200 Gms Kai Lan Leaves

10 Brussel Sprouts

2 Tbsp Sunflower Seeds

1/4 Tsp Red Chilli Powder

Salt to Taste

1/4 Tsp  Coarse Pepper Powder

A generous Pinch of Amchur /Dry Mango Powder

8-10 Cheese Cubes

1 Tsp Olive oil

Method:

Wash Kail Lan leaves in running water. Blanch the leaves and keep it aside. Wash brussel sprouts and slice them into halves.In a wide bottom pan add olive oil. Roast the brussel sprouts until they turn slighlty golden brown. Add chilli powder, salt and Amchur. Mix well and roast for about 5-7 mins. Once done switch off the flame.

Place the blanched Kai Lan leaves on a plate. Then top it with roasted brussel sprouts. Sprinkle sunflower seeds, pepper powder. Garnish with Cheese cubes and enjoy this warm bowl of yummy salad.

Enjoy!!!!!!!!!!!!!!!!!!

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MIX VEGGIE SOUP

Autumn or Fall is the season of the year between summer and winter, during which the weather becomes cooler and many plants become dormant, extending in the Northern Hemisphere from the autumnal equinox to the winter solstice and popularly considered to include the months of September, October, and November.While most foods are harvested during the autumn, foods particularly associated with the season include pumpkins (which are integral parts of both Thanksgiving and Halloween) and apples, which are used to make the seasonal beverage apple cider.

As a part of our 64th #Foodiemonday #Bloghop theme #FallRecipes my contribution is this yummy Mix Veggie Soup which is perfect for this weather.

Recipe for Mix Veggie Soup:

100 Gms Butternut Squash cut into pcs

8 Brussel Sprouts cut into halves

50 Gms Enoki Mushrooms

2 Tsp Roasted Sunflower Seeds

1/4 Tsp Coarsely Ground Pepper Powder

Salt to taste

4 Pcs of thinly Sliced Baby Radish

1/4 Tsp Chilli Flakes

1/2 Tsp Oil

Recipe:

Peel the Butternut Squash and cut it into pcs. Take a heavy bottom pan and add 1/2 cup of water. Throw in the Squash pcs and let it cook on medium flame for 15 to 20 mins  .Once done allow it to cool . Blend  it  into fine paste. Keep it aside.

Take a wok. Add 1/2 tsp of oil. Throw in the chopped brussel sprouts and Enoki mushrooms. Add the chilli flakes and coarsely ground pepper powder and roast it on medium flame. Do not overcook. I love crunchy brussel sprouts.Add salt and mix well.Keep it aside.

Pout the squash mixture in a soup bowl.Garnish with roasted brussel sprouts and enoki mushroom mixture.Garnish with roasted sunflower seeds and diced baby radish.

Enjoy this yummy and healthy soup at the comfort of your home while you enjoy this beautiful weather.

Enjoy!!!!!!!!!!!!!!

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