Lettuce Dal Recipe - Indian Lettuce Recipes

Last week I bought a big bunch of iceberg lettuce leaves for my burger. After making burger, I had some lettuce leaves leftover in hand. When I was thinking about what can I make with lots of lettuce, I browsed for some Indian vegetarian lettuce recipes. I came across this lettuce dal recipe and lettuce stir fry /thoran in Kerala style. Though I was a bit hesitant about its raw smell, I din’t want to waste the leaves. So I made up my mind and tried this lettuce dal recipe for the first time. To my surprise, it came out very well. It was tasting more like cabbage dal, Infact better than that. I couldn’t find any raw smell at all. I was so happy with the result. Even Raksha and Sendhil liked it a lot. Friends, don’t worry if you have more lettuce leaves in hand. You can make this yummy and delicious, healthy Indian style Iceberg lettuce dal recipe. I am sure you will love it.

Lettuce Dal Recipe

Indian style dal recipe using Iceberg lettuce leaves.

Cuisine: North Indian

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Toor dal - 1/4 cup Moong dal - 1/4 cup Iceberg lettuce leaves - 1 bunch (2 cups tightly packed) Big onion - 1 (finely chopped) Tomato - 2 (finely chopped) Ginger garlic paste - 1/2 tsp Cooking oil – Few drops Salt - as needed Water - 2 cups To Temper Ghee - 1 tbsp Cumin seeds - 1/2 tsp Red chilli powder - 1/2 tsp Coriander seeds powder - 1/2 tsp Garam masala powder - 1/2 tsp Coriander leaves - to garnish

HOW TO MAKE LETTUCE DAL RECIPE

1. Wash the lettuce leaves and chop it roughly.
2. In a pressure cooker base, take toor dal, lettuce leaves, onion, tomato, ginger garlic paste.
3. Add required water, drops of oil, salt, turmeric powder and hing.
4. Pressure cook in low flame for 2 whistles. Mash it well.
5. Temper cumin seeds in ghee. Lower the flame and add red chilli powder, dhania powder, garam masala powder and add to the dal.
6. Mix well and boil for few minutes till thick. Garnish with coriander leaves.
7. Enjoy with plain rice, papad and some curry !

METHOD - STEP BY STEP PICTURES

Wash the lettuce leaves. Chop it roughly. Wash and chop onion, tomato. Set aside.  In a pressure cooker base, take the toor dal, moong dal, chopped lettuce leaves, onion, tomato, ginger garlic paste along with 2 cups of water, few drops of oil, turmeric powder and hing. Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released. Mash it well. Heat ghee in a kadai. Lower the flame completely.  Splutter the cumin seeds. Add red chilli powder, dhania powder and garam masala powder. Add to dal. Mix well and roll boil for few minutes. Add little more water if needed and boil till it reaches desired consistency. Switch off the flame. Garnish with coriander leaves.  Mix with plain rice and enjoy !!

Note

Adjust the quantity of chilli powder, dhania powder and garam masala powder based on your taste. You can skip garam masala powder for variations. You can also add a tsp of crushed kasoori methi for more flavor.

Friends, do try this Indian style lettuce dal recipe and share your feedback with me !

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Mayonnaise Dip For Chips, Nachos - Garlic Mayo Dip Recipe

Usually Nachos is served with salsa, cheese sauce, bean dip, curd mayo dip etc. But I wanted to try some simple and instant dip recipe using store bought, eggless mayonnaise just like the ones served in restaurants like Mc Donald's and Tacos. Finally I prepared this no cook, garlic flavored mayo dip without cheese and without fire when I was looking for some easy mayonnaise dips for chips and nachos. It can be served with potato wedges and French fries too. I won't say this one tastes exactly like restaurants, but it tasted delicious. Kids would love it for sure. We relished it with salted nachos and potato chips for our weekend evening snacks. Raksha loved it very much. Basically we all love to eat chips with plain, store bought mayonnaise. When you pep it up with spices like garlic, oregano, basil, pepper powder, chilli flakes and Olive oil, it goes to the next level. So friends, do try this easy, instant, no cook, yummy mayonnaise dip for Nachos and chips. You will love it !

Also check out my Avocado dip for nachos !

Mayonnaise dip for chips and nachos

Easy, yummy  garlic flavored dip for chips and nachos using store bought mayonnaise

Cuisine: Indian

Category: Side dish

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Mayonnaise - 1/2 cup Tomato ketchup - 1.5 tbsp Chilli flakes - 1/2 tsp Pepper powder - 1/2 tsp Garlic powder or crushed garlic - 1/2 tsp Oregano or Italian seasoning - 1 tsp Basil - 1/2 tsp Salt - a pinch Oilve oil - 1 to 2 tbsp Hot water - 1 tbsp ( if needed)

HOW TO MAKE MAYONNAISE DIP FOR NACHOS

1. In a wide bowl, mix all the ingredients given above except hot water.
2. After mixing the dip, check for consistency. 
3. If its too thick, add little more olive or hot water. 
4. Mix well and serve with Nachos, Chips, Potato wedges or French Fries !

METHOD - STEP BY STEP PICTURES

In a wide bowl, mix mayonnaise, tomato ketchup, garlic powder, chilli flakes, pepper powder, Italian seasoning or oregano, basil and olive oil. Check for consistency. If its too thick, add little more olive oil or a tbsp of hot water. Mix well, check for taste. Add more seasoning or ketchup if required. Mix well and serve with Nachos, Chips, French Fries or Potato wedges. Enjoy !

Note

• Adjust the quantity of Italian seasoning, chilli flakes and pepper powder as per your taste.
• You can skip pepper powder if you don't like.
• For variations, you can add some hung curd instead of tomato ketchup.

Enjoy this easy, yummy Mayonnaise dip for Nachos and share your feedback with me !

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Karnataka Gojjavalakki Mix – Instant Huli Avalakki Mix Recipe / Poha Puliogare Mix

Recently I started making homemade, instant mix recipes inspired by my fellow blogger friends. I have tried rava upma mix, poha upma mix, ven pongal mix, bajji bonda mix recipes successfully. Following that, I tried this easy and yummy Karnataka style gojjvalakki mix recipe. Gojjavalakki is nothing but tamarind flavored poha upma which we call as puli aval in Tamil, Huli avalakki / kuttu avalakki recipe in Kannada. People also call this as poha puliyogare. This is one of the popular breakfast recipes in Karnataka.

  When I tried the authentic gojjavalakki recipe to share in my blog, Raksha and Sendhil loved it very much. Raksha told me to make it often and that’s when I came across this instant gojjavalakki mix. As Raksha’s online school starts early in the morning, I am trying to make easy and instant breakfast recipes. This gojjavalakki mix is so handy. All we have to do is to add hot water to this pre made mix and soak it. Your breakfast would be ready in minutes. Just garnish with grated coconut , drizzle with gingely oil and serve. Tastes so good and flavorful. For this recipe, I referred many blogs and YouTube videos. Though its my first attempt, it came out so well.

 Usually people use thick poha for making gojjavalakki but I used thin avalakki which is called as paper aval / thin poha. This gojjavalakki mix takes very less time to prepare. Once you prepare in bulk and store in a box, you can make breakfast, dinner or for evening snacks instantly. It stays good for a month without refrigeration. Bachelors, working women and people who plan for a trip or travel abroad officially or for studies can make this instant mix and keep it. It would be really helpful to whip up a quick food. Ok friends, lets see how to make Karnataka style gojjavalakki mix recipe with step by step pictures.

Homemade, Instant Gojjavalakki Mix Recipe

Easy, instant gojjavalakki mix recipe

Cuisine: Karnataka

Category: Main course

Serves: 1 kg

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Thin or thick poha /avalakki /Aval – 4 cups Karnataka style Rasam powder – 1.5 tbsp Turmeric powder – 1 tsp Tamarind – lemon size, oil – 2 tsp (roast n powder) Salt – 1.5 tsp Jaggery – 1 to 2 tbsp ( I used nattu sakkarai powder) Cooking oil – 2 tbsp Mustard seeds – 2 tsp Urad dal – 1.5 tbsp Chana dal – 2 tbsp Roasted Peanuts – 1/4 cup Curry leaves – few Hing – 1/4 tsp Water – to soak ( 1 cm above poha), around 2 cups Poha mix – 1.5 cups ( for 3 people) Grated coconut – to garnish

HOW TO MAKE INSTANT GOJJAVALAKKI MIX

1. Grind the poha in batches to a coarse rava texture. Set aside
2. Heat 1 tbsp oil and roast the tamarind pieces. Switch off the flame, let it cool.
3. Grind to a fine powder. Heat oil in a kadai. Temper mustard seeds, urad dal, chana dal, roasted peanuts, curry leaves, hing, red chilli.
4. Roast till dals turn golden in color. Switch off the flame. Cool down.
5. Add powdered poha, tamarind powder, rasam powder, jaggery and salt.
6. Mix everything nicely. Store in a box. No need to refrigerate.
7. Stays good for 2 to 3 weeks.
8. To make gojjavalakki for 3 persons using this mix : Take 1.5 cups gojjavalakki mix in a bowl.
9. Add hot water till its 1 cm above the mix. Using a ladle mix it thoroughly.
10. Cover and rest it for 10 minutes. Garnish with grated coconut and serve !

METHOD - STEP BY STEP PICTURES

Grind the poha in a mixie in batches. Grind it like rava / semolina. Do not make it too coarse or powdery. I used 1 cup per batch. Collect in a plate.  Heat 1 tbsp oil in a kadai. Pinch lemon sized tamarind into small pieces. Roast in oil patiently till it turns crispy. Switch off the flame and transfer to a plate. Let it cool down completely. Grind to a fine powder.  Heat oil in a kadai. Temper mustard seeds, urad dal, chana dal, peanuts, red chilli, hing and curry leaves. Switch off the flame and cool down. Add the powdered poha, Karnataka style rasam powder, salt, powdered tamarind, jaggery and mix well. Check for taste and add salt, rasam powder if required. Store in a box after it cools down. Use a clean spoon whenever you use. Instant gojjavalakki mix is ready. You can keep it for 2 weeks to 3 weeks without refrigeration.  To make gojjavalakki for 3 people : Take 1.5 cups of instant gojjavalakki mix in a bowl. Boil 2 to 2.5 cups of water till it bubbles. Add this hot water to the mix. Water level should be 1cm above the poha mix. Mix well to coat the poha with water. If it looks dry, you can add little more hot water. Cover the poha mix with a lid and rest for 10 minutes. Open the lid and fluff it gently. Add grated coconut . I drizzle a tsp of gingely oil and serve with curd, sev or chutney ! Enjoy !

Note

Adjust the quantity of tamarind based on the rasam powder's spice level. Sauting tamarind in oil helps to roast it evenly and makes it crispy once it cools down. Alternately you can dry roast the tamarind too. Do not store the mix before it cools down completely. You can also cook the poha mix in low flame in a kadai adding plain water. Actual recipe called for using dried coconut powder/ kobbari powder.  But I din't add coconut in the gojjavalakki mix to increase its shelf life. Use store bought or homemade Karnataka style rasam powder for best taste.  Try this easy, yummy, Instant gojjavalakki mix and enjoy a quick breakfast / dinner !

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Green Peas Masala Rice / Masala Pattani Sadam Recipe / Pattani Sadam

Peas masala rice / masala pattani sadam in Tamil was in my try list for long time. Last weekend when I ran short of vegetables, I had to try this. It came out so well. Flavor of this masala rice was wafting through my house. Sendhil and Raksha got tempted to eat by the smell. Its an easy, one pot meal that can be made directly in a pressure cooker.

It tastes more like tomato pulao. I am sure you will love it. To make it more healthy, you can add mixed vegetables or cauliflower, potato along with green peas. I used frozen green peas here. If you want to use dry peas, you have to soak in water overnight and pressure cook it along with rice. Ok, lets see how to make green peas masala rice with step by step pictures.

Do check out my other SUNDAY SPECIAL RECIPES !

Peas Masala Rice / Pattani Masala Sadam Recipe

Easy peas masala rice / Masala pattani sadam in a pressure cooker

Cuisine: Indian

Category: Main course

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Basmati rice – 1 cup Cooking oil - 2 tbsp Bayleaf - 1 Black stone flower – 1 (Kalpasi) Green peas – 1/4 cup ( Add 1/2 cup for more) Big onion – 1 Green chilli – 1 ( small) Turmeric powder - 1/4 tsp Red chilli powder – 3/4 tsp Garam masala powder – 1/2 tsp (optional) Water – 1.5 cups Salt - As needed To grind Tomato – 2 Grated Coconut – 2 tbsp Cinnamon , Cloves – 1 each Ginger – 1 inch Garlic – 5 cloves Fennel seeds – 1/2 tsp Water – to make paste

HOW TO MAKE MASALA PATTANI SADAM

1. Grind all the ingredients given under "To grind" to a smooth paste.
2. Heat oil in a cooker base. Saute bay leaf and black stone flower.
3. Add onion, green chilli, finely chopped mint and coriander leaves.
4. Add the ground masala paste and saute till raw smell goes off.
5. Add chilli powder, turmeric powder, garam masala powder and mix well.
6. Saute for a minute. Add green peas and mix well.
7. Add water, salt and washed rice. Pressure cook in low flame for one whistle.
8. Open the cooker after steam is released. Fluff the rice gently.
9. Serve hot with onion raita !

METHOD - STEP BY STEP PICTURES

Wash the tomato, chop into cubes. Add to mixie jar. Add cinnamon, cloves, fennel seeds, coconut, ginger, garlic to it. Grind to a smooth paste adding required water. Heat oil in a pressure cooker base. Saute bay leaf and kalpasi. Add chopped onion, slitted green chilli, finely chopped mint and coriander leaves. Add the ground masala paste and saute till raw smell goes off. Now add the turmeric powder, red chilli powder, garam masala powder and mix well. Add frozen or fresh green peas (If you use dry peas, soak in water overnight). Mix quickly Add 1.5 cups of water for 1 cup of washed basmati rice. Add required salt. When the water comes to roll boil, add washed rice and mix well. Keep the flame high till steam comes out. As soon as steam comes, lower the flame completely and put the weight valve. Pressure cook for one whistle in very low flame. Open the cooker after the steam is released naturally. Fluff the rice gently and serve hot with onion raitha, chips ! Enjoy !

Note

Adjust the quantity of chilli powder as per your taste. In addition to green peas, you can also add cubed potato but flavor of the rice vary slightly. Use basmati rice or jeeraga samba rice for best taste and flavor. Do not skip any of the spices like cinnamon, cloves, fennel, bay leaf and kalpasi. Flavor will differ.

Friends, do try this easy and yummy masala green peas rice / masala pattani sadam and enjoy !

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Tomato kuzhambu For Rice, Idli, Dosa and Chapathi

This is my second version of tomato kuzhambu for rice. I have already shared a no onion, no garlic tomato kulambu for rice without tamarind. But this version is completely different from my first one.

 I followed this recipe from Madras samayal YouTube video. This one tastes more like kurma. It tastes great with rice, idli, dosa and even chapathi. Friends, do try this thakkali kuzhambu recipe. You will love it for sure. Now lets see how to make Tamil nadu style tomato kuzhambu recipe for idli, dosa, rice and chapathi with step by step pictures.

Tomato Kuzhambu Recipe

Tomato kuzhambu recipe for rice, idli, dosa and chapathi

Cuisine: Indian

Category: Kuzhambu

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Ripe tomato - 3 Big onion - 2 ( I used 2 medium sized onion) Garlic cloves – 10 nos. Turmeric powder - 1/4 tsp Sambar powder - 2 tsp (adjust) OR Chilli powder + Dhania powder – 1 tsp each Salt and water - as needed To grind Grated coconut - 1/4 cup Fennel seeds - 1/2 tsp Water - to make paste To Temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Cumin seeds - 1/4 tsp Cinnamon - 1 inch Cloves - 2 Curry leaves - Few

HOW TO MAKE TOMATO KUZHAMBU

1. Wash the tomato, onion. Chop it finely. Peel garlic.
2. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal.
3. Add cinnamon, cloves and curry leaves. Add finely chopped onion, garlic cloves.
4. Add tomato pieces and saute till mushy. Add salt to quicken the process.
5. Add sambar powder, turmeric powder and saute for a minute.
6. In a mixie jar, grind coconut, fennel seeds to a smooth paste.
7. Add the paste to cooker. Add 1/2 cup to 1 cup water and mix well.
8. Pressure cook in low flame for 1 whistle. Open the cooker after steam is released.
9. Garnish with coriander leaves and serve hot with rice, idli, dosa, chapathi.

METHOD - STEP BY STEP PICTURES

Wash the tomato, onion. Chop finely. Peel garlic cloves. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal and cumin seeds. Add cinnamon, cloves and curry leaves. Add finely chopped onion and garlic cloves. Saute till transparent. Add finely chopped tomato, sambar powder or chilli powder + dhania powder and required salt. Saute till tomato turns mushy. In the mean time, grind coconut and fennel seeds to a smooth paste adding required water. Add the coconut paste to the mashed tomato. Mix well. Add 1/2 cup to 1 cup of water based on the consistency you like. Close the cooker and keep the flame high. When the steam comes out, lower the flame completely and put the weight valve. Pressure cook in very low flame for one whistle. Open the cooker after the steam is released. Garnish with coriander leaves. Serve hot with rice, idli, dosa, chapathi and idiyappam !

Note

Adjust the quantity of sambar powder as per your taste. Use ripe tomato for best taste. If you use country tomato/ naatu thakkali, you may have to use more sambar powder.

Try this yummy tomato kuzhambu for rice, idli, dosa, chapathi and enjoy !

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Bread Butter Jam Toast / Sandwich Recipe

Bread Butter Jam Recipe is the simplest and the basic sandwich recipe even a kid can make it easily. Usually kids make this for fireless cooking in school competitions.  I still remember this was my breakfast during our honey moon in Srilanka in a Five star hotel😀.

 Here in Bangalore, I have tasted bun butter jam in small sandwich shops and I just love it. Today I made the same using fresh bread slices. I think most of the moms pack this bread butter jam for their kids school lunch box or snacks box as it can be prepared easily under few minutes. In my case, I have never packed this for Raksha as she is not a big fan of jam based recipes. Somehow she hates the sweet taste in store bought jams. But myself and Sendhil likes to have it once in a while for our breakfast during weekends.

So last Sunday, I made this for ourselves and plain bread toast with butter for Raksha which is her favorite. As we all know, the plain bread butter jam is not a healthy choice for kids. Consuming it once in a while is not an issue but I won’t recommend to eat it regularly. So, to make it more healthy and interesting, we can add some toppings like chopped nuts, sliced fruits, sliced avocado, cheese etc.

You can play with your imaginations and do it based on your kids likings. You can serve it raw or toast it as I did. Tastes good in either ways. But use fresh or 1 day old bread slices for best taste. Now lets see how to make the simple and basic bread butter jam recipe with step by step pictures.

Do check out my other sandwich recipes too !

Bread Butter Jam Recipe

Bread Butter Jam Recipe for quick breakfast or snacks.

Cuisine: Indian

Category: Sweet

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

Milk bread or brown bread - 9 slices Mixed fruit jam - as needed ( I used Kissan jam) Butter at room temperature - as required Butter - to spread on the tawa (If toasting) For additional toppings Sliced, mixed fruits Chopped nuts Chopped avocado Peanut butter instead of plain butter

HOW TO MAKE BREAD BUTTER JAM

1. To make bread butter jam, take 3 fresh bread slices.
2. Apply jam on one slice and butter on other. Cover it to make a sandwich.
3. Take the 3rd bread slice and apply jam in it.
4. Cover it to make a layered sandwich with 3 bread slices.
5. You can cut and serve as such OR toast it. For this, apply butter on a hot tawa.
6. Toast the bread butter jam both the sides and serve hot !

METHOD - STEP BY STEP PICTURES

To make bread butter jam, take 3 fresh bread slices. Apply jam on one slice, butter on the other. Place the buttered slice over the jam slice and cover it. Take the 3rd bread slice and apply the jam. Cover it to make a 3 layer sandwich. Now you can cut them into two halves as shown in the cover picture OR toast it following the next step.  To toast the bread butter jam, heat a dosa tawa and apply butter on it. Toast both the sides in low to medium flame by flipping it whenever needed. Remove and cut into two or four pieces. Serve hot !

Note

I used Kissan mixed fruit jam. You can use any other flavor or homemade jam too. Instead of jam, you can try to use sweetened fruit pulp too.

Make this easy, yummy bread butter jam and enjoy !

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