These crispy Brussels sprouts are so crispy, you’ll think they were fried. But they’re pan fried with minimum oil. Yes, this is our new favorite way to eat Brussels sprouts and we didn’t need a new one. It’s outrageously easy and mouth wateringly delicious.
Brussels sprouts are hearty with a strong, nutty flavor. Enjoy them raw and shredded in a salad or roasted with a drizzle of olive oil. You can purchase a fresh Brussels sprout stalk, which hosts small heads neatly aligned side by side in rows, or you can buy a bag of loose sprouts, fresh or frozen. Brussels sprouts are a source of the B-vitamins necessary for cellular energy production, including vitamin B6, thiamine, and folate. Brussels sprouts contain 24% of the daily recommended amount of vitamin A, which is great for your eyes and internal organs.
The best roasted Brussels sprouts are crisp and golden on the outside, and tender on the inside. They’re full of irresistible caramelized flavor, which is both sweet and nutty. I love to eat them straight off the pan.
Parathas, stuffed or plain, both are a real delight and can be eaten any time of the day. Vegetable parathas made with whole wheat flour are, in fact, a healthy breakfast meal to kickstart your day as they are rich in protein, fibre, healthy carbs and other essential nutrients. This stuffed sprouts paneer paratha is easy to make and filled with nutrients. I enjoyed this yummy paratha with Sesame Chutney.
It’s yummy and easy breakfast recipe with lots of goodness. Beetroot is my favorite vegetable and I always try to add beetroot in my daily diet. The easiest way to eat beetroot is mix with whole wheat flour and make rotis or parathas. For this healthy paratha, I used very less oil for roasting and for stuffing. I used boiled sprouts, crumbled paneer with onions.
Sprouts are a powerhouse of protein and dietary fiber, it’s a perfect breakfast or lunch option. They are packed with loads of fibre and are virtually fat-free. The green moong dal sprouts contain a greater concentration of nutrients like Vitamin E, potassium, iron, phytochemicals, antioxidants, bioflavonoids, and protein. They also contain other nutrients like folic acid, zinc, niacin, riboflavin, copper and magnesium which are very good for hair.
For Dough: Whole wheat flour – 1 cup Boiled and puree beetroot – 1 Oil – 1 tsp Warm Water as needed
For Stuffing: Green moong sprouts – 1 cup Onion -2 Crumbled paneer – 1 cup Finely chopped green chili – 2 Few finely chopped coriander leaves Red chili powder – 1/2 tsp Turmeric – 1/2 tsp Coriander powder – 1 tsp Pav bhaji masala – 1 tsp Oil – 1 tbsp Cumin seeds – 1 tsp Salt to taste
Oil for roasting
Boil one medium size beetroot in a pressure cooker and allow to cool down completely. Then peel the boiled beetroot and cut boiled beetroot into small cubes. Grind them into puree. It yields 1/2 cup of beetroot puree.
Mix all dough ingredients and make a soft dough. Keep it aside (covered).
Boil sprouts with 1 cup of water in a saucepan for 5 minutes on medium flame. After 5 minutes strain boiled sprouts and let it cool completely.
Then coarsely grind boiled sprouts along with green chili.
Now put oil in a nonstick pan and add cumin seeds. Allow it to crackle. Then add coarsely ground sprouts & green chili mixture with turmeric, coriander powder, pav bhaji masala, red chilli powder. Cook for 10 minutes on low flame until mixture is dry.
Take out the prepared mixture on a plate and let it cool completely. Now add finely chopped onions (coarsely grind onions and squeezed its water), crumbled paneer. Add chopped coriander leaves and mix them well.
For making parathas:
Make small balls from the dough, roll them and place the stuffing on one of the rolled parathas.
Roll gently and sprinkle flour as required while rolling.
Heat tava and let it become hot. Place the paratha on the hot tava.
Roast from both the sides till golden with a little oil.
Sprouts Oats Cutlets is very easy and nutritious snack with goodness of oats and sprouts. It is a perfect tea time snack and also a nutritious after-school snack for kids. It is rich in fiber and a significant source of protein and carbohydrates.
Sprouts contain a significant amount of protein and dietary fiber, as well as vitamin K, folate, vitamin C, vitamin A. If you are looking for weight loss diets with good taste, then sprouts can replace them all. Whereas Oats are loaded with dietary fiber and have a range of healthy cholesterol-lowering properties.
Ingredients : Whole Green Dal Sprouts – 1 cup Roasted Oats – 1 cup Finely chopped onion – 1 medium Finely chopped garlic- 2 Finely chopped coriander leaves – 1/4 cup Finely chopped green chilly – 1 Turmeric – 1/4 tsp Coriander powder – 1/2 tsp Sabzi masala or pav bhaji masala – 1/2 tsp Crushed Roasted Peanuts – 3 tbsp Salt to taste
Oil for shallow frying
For Serving : Thick curd – 1 cup Chaat masala – 2 tbsp Green Chutney or Sauce – 1/2 cup
Microwave sprouts with 1/2 cup of water for 5 mins. Drain off the water. Let the sprouts cool. Then slightly chopped or grind boiled sprouts.
Microwave roasted oats with 1 cup of water. Let it cool completely.
Mix ground sprouts, microwave oats, and other above ingredients (except oil ) to make a soft dough. Keep it in the refrigerator for 30 minutes.
Now apply little water on your hands. Take some lemon size portion and make cutlets.
Heat little oil in pan and place cutlets in a pan.
Shallow fry till both sides are golden brown and crisp.
Serve hot with curd, green chutney and sprinkle chaat masala.
This iron-rich breakfast made with brown poha, spinach, and sprouts turned out to super healthy breakfast.
Spinach is a super food loaded with tons of nutrients in a low-calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health. They also provide protein, iron, vitamins, and minerals. To make it healthier, I have added little sprouts in this recipe as sprouted pulses are easier to digest while providing precious nutrients like iron, calcium, b-complex vitamin and c.
Spinach Sprouts Brown Poha – Iron Rich Breakfast
Brown Poha – 1 cup
Sprouts – 1/2 cup
Spinach Chopped Leaves – 1 cup
Finely chopped onion – 2
Finely chopped green chilly – 1
Mustard seeds – 1/2 tsp
Curry leaves – 7
Pav bhaji masala – 1 tsp
Oil – 1 tbsp
Juice of one lemon
Salt to taste
Pomegranate For Garnishing – 1/2 cup
Put brown poha in a colander and wash twice. Leave brown poha in a colander to drain out completely.
Heat oil in a nonstick pan. Add mustard seeds, curry leaves, onions and cook until onions are translucent.
Now add salt, pav bhaji masala, sprouts, chopped spinach, chopped green chilies. Cook for 5 minutes on high flame.
Now lower the flame and add soaked brown poha. Mix it well and cook for another 3 minutes. Switch off the flame and add lemon juice.
Mix them well and cover the lid. Keep aside for 5 minutes.
After 5 minutes open the lid and garnish with pomegranate.