Lettuce Thoran (Kerala style Lettuce and Coconut Stir Fry)

I haven’t been a lover of Salads. I occasionally have salad but to me it still tastes foreign. Even though I love veggies, Lettuce is one veggie which I find hard to like. I often buy Lettuce dreaming about making some awesome-must-try salad but usually it sits in the fridge for a long, long time.

Kerala style Lettuce and Coconut Stir Fry

Kerala style Lettuce and Coconut Stir Fry

During my mother’s visit to the US, she suggested that I make a Kerala style thoran with Lettuce. She had made Lettuce thoran when she was in Dubai and tried convincing me to do the same. I was quick to dismiss her suggestion as silly because you know people use Lettuce only in salads. You don’t cook lettuce! End of Story!

A few months later, my mother got the chance to make Lettuce Thoran while at my sister’s house and this time I knew she was serious about it. When my sister raved about it, I knew I had to try this funny sounding Lettuce Thoran. Well…. you know the end of the story this time, right? The lettuce thoran turned out awesome and I instantly felt completely naive and ignorant about Lettuce. I should have listened to my mother’s suggestion rather than allowing many bags of Lettuce to rot in the fridge.

Lettuce Thoran

Lettuce Thoran

If you ever need to make a side dish with Lettuce, search no more. You can try this wonderful Kerala style Lettuce and Coconut Stir Fry. Serve it with Rice or spread it on a tortilla while you make a wrap. I know it’s hard to find Lettuce in India but do try this recipe if you get a chance.

Ingredients

  1. Romaine Lettuce Hearts – 3 big clusters
  2. Diced Onions – 1 small
  3. Crushed/Finely Chopped Garlic – 3 or 4 cloves
  4. Slit Indian Green Chillies – 2
  5. Grated Coconut  – 3/4 to 1 cup
  6. Coconut Oil – 1.5 tbsp
  7. Mustard Seeds – 1/2 tsp
  8. Turmeric – 1/4 tsp
  9. Curry Leaves – A small sprig
  10. Salt – to taste

Preparation Method

  1. Wash the lettuce thoroughly. Trim the base of each cluster and separate the leaves. Chop the leaves and stem into small pieces.
  2. Heat 1.5 tbsp coconut oil in a non stick pan and splutter mustard seeds.
  3. Saute the onions, curry leaves, garlic and green chilies on medium heat until the onions turn translucent.
  4. Next add the chopped lettuce to the pan along with salt to taste. Saute for around five minutes. Do not cover the pan!!!
  5. The lettuce would have let out water. Add the coconut mixture to the pan along with 1/4 tsp turmeric.
  6. Increase heat to medium-high and saute for 3-4 more minutes so that the water evaporates.
  7. Once cooked, the stems should be tender. Serve with rice.
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Grilled Egg and Mozzarella Breakfast Sandwich

Boiled eggs and melted mozzarella on a Kaiser bun make a fancy restaurant style Breakfast Sandwich. I don’t have a Panini maker but I do have a George Foreman indoor grill and once I assemble the sandwich, I place it on the grill for a couple of minutes to toast it and the cheese melts to perfection. I even pack this for my husband’s lunch on busy days.

Mozzarella Egg Breakfast Sandwich

Mozzarella Egg Breakfast Sandwich

The key is to use a quality bun like a Kaiser or at least a fancy hamburger bun. I didn’t have bacon but I am sure it would have made it perfect. You can add toppings you like such as cucumbers, tomato, lettuce, pickles etc. For a lazy Saturday morning breakfast, try out this awesome boiled egg and cheese sandwich instead of heading to Tim Horton’s or McDonald’s for breakfast.

Grilled Egg and Mozzarella Sandwich

Grilled Egg and Mozzarella Sandwich

Ingredients

  1. Boiled Egg – 1 (Slice it lengthwise into 4 pieces)
  2. Mozzarella Cheese – 1 slice
  3. Romaine Lettuce – 1 small piece
  4. Sliced Cucumbers – as needed
  5. Sliced Black Olives – as needed
  6. Mayonnaise – as needed
  7. Ketchup – as needed
  8. Honey Mustard – as needed
  9. Salt – to taste
  10. Pepper – to taste

Preparation Method

  1. Spread mayonnaise on the top half of the kaiser bun. Arrange olives on top.
  2. Place a slice of mozzarella cheese followed by sliced cucumbers on top of the olives.
  3. Spread honey mustard on the bottom half of the bun and place lettuce, followed by slices of boiled egg.
  4. Season the eggs with salt and pepper. Drizzle ketchup to taste.
  5. Preheat your grill. Assemble the sandwich and grill it for 3-4 minutes so that the cheese melts. Alternatively, if you don’t have a grill, heat a skillet. Butter the bottom of the sandwich and place it in the skillet. Cover and toast for 2-3 minutes on medium heat so that the cheese melts.

Notes

  • My husband likes his sandwich spicy, so I add Piri Piri Hot Sauce along with ketchup.
  • If you are packing this for lunch to school or work, make sure the sandwich cools down completely before placing it in the lunch box so that the sandwich doesn’t get soggy.

 

 

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Mushroom and Egg Kothu/Kottu Roti

Kothu Roti is a popular street food in South India as well as Srilanka. It’s a very good way to turn leftover Roti (Indian Bread) and any meat curry into a new dish. I have tried different varieties of KothuRoti like Chilly Chicken Kothu Roti, Egg KothuRoti, Mixed Vegetable KothuRoti and so on from different restaurants.

Mushroom and Egg Kothu Roti

Mushroom and Egg Kothu Roti

A few years ago, I  made Kothu Parotta using Kerala Porotta. Last weekend, we had some leftover Naan in the fridge and it had dried up a bit. I decided to turn it into Kottu Roti so that we wouldn’t have to deal with hard and chewy Naan. Since I didn’t have any meat based curries, I decided to use mushroom and eggs to make a newer version of Kothu Roti. We had it for Breakfast on Sunday and it was yummy and filling. If you happen to have leftover Indian flat-bread (roti) like Porotta, Naan, Kulcha, Tandoori Roti etc., turn it into Kothu Roti and you will have an awesome dish for breakfast or tea-time.

Mushroom Egg Kothu Roti

Mushroom Egg Kothu Roti

Ingredients

  1. Naan – 4 medium
  2. Diced Onions – 1 medium
  3. Slit Green Chillies – 2
  4. Chopped Tomatoes – 1
  5. Chopped Mushrooms – 1/2 cup
  6. Red Chilly Powder – 1 tsp
  7. Black Pepper Powder – 1/4 tsp
  8. Canned Tomato Sauce – 2 tbsp (I used seasoned tomato sauce)
  9. Sweet Chilly Sauce – 1 tbsp (I used Thai variety)
  10. Eggs – 2
  11. Grated Coconut – 1/4 cup
  12. Oil – 2 tbsp
  13. Salt – to taste

Preparation Method

  1. Heat oil in a big non stick pan and saute onions and green chillies until the onions turn translucent.
  2. Add the diced tomatoes and cook until soft and pulpy.
  3. Throw in the chopped mushrooms. Saute on medium heat for 5 minutes until it begins to brown.
  4. Reduce heat and add red chilly powder. Stir fry for a minute.
  5. Add tomato sauce along with salt to taste and mix well.
  6. Throw in the roughly torn Naan pieces and shredded coconut. Stir fry on medium-high heat for a few minutes.
  7. Break eggs and add it to the pan. Scramble thoroughly until the eggs are cooked and mixed with the Naan.
  8. Add the sweet chilly sauce and black pepper powder to the pan. Toss everything together and remove from heat.
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