Quick Recipe: 5-Min Brussels Sprouts Stir-Fry

"If you hate these

Little balls of green,

You must must try

This recipe mean.

Quick 5-minutes

Is all you'll waste,

And it'll be worth

The new-found taste!

Your world will change

Thank me you will,

Most people I know have a love-hate relationship with Brussels Sprouts. And I can understand why. These mini cabbages are slightly bitter in taste, and the centre is quite stiff and doesn't cook easily. There was a time I used to dislike them too. But that's the very reason I had to find a way to cook them my liking. A little patience and technique is all it takes to transform them into the most delicious stir fry side! 

 

Don't believe me? Ask my husband, he is a complete convert.

 

Ingredients

10-12 Brussels Sprouts, shredded (this is key - shredded cook way better than halved!)

1 clove of garlic, crushed

1/2 cup frozen corn kernels

1 cooked chicken sausage, casing removed and diced (optional)

3 tablespoons olive oil

3/4 teaspoon paprika

Salt & pepper to taste

 

Heat oil in a pan. Add the garlic and cook for quick minute. Stir in the remaining ingredients, cover and cook on medium flame for 2-3 minutes - this will make the brussels sprouts lose some of their unwanted crunch (not all of it). Remove cover and saute on high heat for a minute till the ingredients brown on the underside and you can smell a heavenly buttery fragrance. That my friends, are your brussels sprouts telling you they've become delicious! Nice & charred. 

 

Eat with quinoa or as a warm side with a main such as Chicken or Fish. Tastes even better with a dollop of yogurt on top!

 

Vanilla Cupcakes with Pomegranate Swirls

“Plain as vanilla

With a wintery splash,

Color and moisture

In a cupcake stash.

You don’t have to complicate

My mum used to say,

For a dessert satisfying

Or fancy and gourmet.

With a world of worries

Keep something straight,

Mix it up good

And let it magically bake.

And when it emerges

Moist, with happiness within,

Like a mother’s cuddle

You’ll let yourself sink..”

Keep it simple, mummy used to say. And this day, what would have been her 57th b'day, I decided to do just that. With the simplicity of a vanilla cupcake, and a dash of winter fruit color, these cupcakes are warm, moist, indulgent and addictive - much like a mother's love. 

 

My mother was an avid baker. Back in the day when baking wasn't quite considered art...or anything worth doing - at least not in India - she had enrolled in and completed a cake making & decorating course. "Our instructor, plump as a plum, must be eating most of what she [and we] bake", she used to joke. Her swift sifting movements, proud use of an "imported" hand mixer, frequent licks of batter and fast vanishing cakes were always the bigger, happier moments at home. And the smell. Oh the smell of a cake fresh out of the oven was enough to make us do any chore! 

 

I miss her every single day, and baking brings back a part of her to me. And since I don't consider myself quite the cake perfectionist [I hate measurements remember!], when something does turn out as well as these did, I can only wonder if she lent me a hand....

 

Happy B'day Mum. Love you always x

 

Ingredients (makes 24 mini cupcakes)

For the cupcakes

1 large egg

¼ cup whole milk

4 tablespoons vanilla coffee creamer (I used Nestle Coffee Mate)

4 tablespoons unsalted butter (at room temperature)

1/3 cup brown sugar

¾ cup all-purpose flour

A pinch of salt

¾ teaspoon baking soda

For the swirl

¾ cup pomegranate seeds

2 tablespoons brown sugar

½ cup water

 

Make the swirl

Blend the pomegranate, sugar and water together in a food processor. Run it through a sieve and transfer to a non stick pan. Cook on medium flame till the mixture thickens and the sugar begins to caramelize (approximately 7-9 minutes). Keep stirring till you receive a jam like consistency. Turn off heat and keep aside.

Make the cupcakes

Pre heat the oven to 350F.

Mix the flour, salt and baking soda and keep aside.

Mix the milk & creamer and keep aside.

Cream the butter and sugar together till light and fluffy. Add in the egg and beat vigorously for a few minutes till the mixture turns white and airy. I used my hands to do this so took me around 10 minutes, but with a hand mixer it should be a couple of minutes.

Working in batches, add to the batter a few tablespoons of the flour mixture, followed by the milk mixture. Mix well after each addition. Do this till all the flour and milk has been incorporated.

Transfer the batter to a mini muffin pan and add a dollop of the pomegranate jam on top of each cupcake. Using a toothpick or skewer, slowly mix the jam into the batter, so as to form swirls. Do not over mix.Bake for 12-15 minutes, or until a toothpick inserted in the centre comes out clean. A couple of these, a warm cup of chai and a lovable hug. Life doesn't get more perfect than that.