Stuffed Nasturtium leaves Recipe / Steamed Nasturtium With Brown Rice Stuffing / Nasturtium Stuffed Rolls Recipes / Nasturtium Recipes

Stuffed Nasturtium

Filling

Cooked brown rice - 1 cup

Chopped coloured bell peppers - a handful

Chopped spring onions - 1 tsp

Salt and pepper powder to taste

Siracha sauce - 1 tsp

Ponzu sauce - 1 tsp

( you can replace with coconut aminos or soy sauce)

Finely chopped ginger and garlic together - 1/2 tsp

Sesame oil - 1 tsp

( Heat oil a pan and sauté ginger , garlic and bell peppers for a minute. Switch off the stove add sauces and seasonings. Add rice and spring onions and toss well. Your filling is ready)

Other ingredients

Nasturtium leaves - as needed

( select large leaves wash and wipe them dry )

Method

Take a leaf place a teaspoon of filling and roll , tuck the sides. Handle these rolls gently.

Steam them for a second, cool and gently place it on a plate and enjoy with any Asian dip.

Nasturtium Rolls

Version - 2

Arrange the leaves on a plate top it up with the rice mixture, drizzle any dip or sauce on top roll and enjoy!

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Wheat Rava Kozhukattai Recipe / Wheat Rava Kolukattai Recipe / Godhumai Rava Kolukattai / Godhumai Rava Pidi Kozhukkatai Recipe / Spicy Godhumai Rava Kolukattai Recipe

 

Wheat Rava Kolukattai

Ingredients 

Wheat rava / Godhumai rava - 1 cup

( pulse the rava if it's big and dry roasted till light brown, do not over fry and burn them)

Water - 2 cups

Salt to taste

Channa dal - 1/4 cup

Red chilly - 3

Grated coconut - a handful

Tempering ingredients

Coconut oil - 2 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Chopped ginger - 1 tsp

Chopped green chillies - 1

Chopped curry leaves few

Hing - 1/2 tsp

Method

Wash and soak channa dal and red chilly for 1 hour, drain out the water and grind to a semi coarse thick mixture, keep it aside.

Heat oil in a pan temper it with above ingredients. Add the ground channa dal mixture and coconut sauté in low flame for a minute.

Pour water and mix well, add roasted wheat rava add salt mix well . 

Cover it with a lid and cook in low flame till rava has absorbed the water and mixture is dry. Switch off the flame.

Rest for few minutes and shape it into desired shape.

Steam them for 3 minutes and enjoy hot with any chutney you like.

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Roadside Tomato Chutney Recipe / Roadside Tomato Kara Chutney Recipe / Easy Chutney Recipe / Roadside Thakkali Chutney Recipe

 

Roadside Tomato Chutney

Ingredients ground to a smooth mixture

Chopped onion - 1/2 of a medium size onion

Tomato -  2

Red chillies and Kashmiri chillies - each 2

( soaked in water for few minutes )

Garlic - 2 cloves

Salt to taste

( Put it into a blender and grind to a smooth mixture)

Tempering ingredients

Oil - 3 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Jeera - 1/4 tsp

Hing - 1/4 tsp

Red chilly - 1

Curry leaves few

Other ingredients

Idly batter - 2 tsp

( diluted it with water)

Jaggery - a pinch

Roadside Thakkali Chutney

Method

Heat oil in a pan and temper it with above ingredients.

Pour the ground mixture add some water cover and cook till raw smell has disappeared.

Pour the diluted idly batter and jaggery mix well, give a rolling boil and switch off the stove.

Garnish with curry leaves and enjoy with steaming hot Idly!

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Thai Green Papaya Salad Recipe / Som Tam Thai Recipe / Green Papaya Salad Recipe / Thai-Style Green Papaya Salad Recipe

 

Thai Raw Papaya Salad

Ingredients

 Raw papaya thinly cut into strips - 1 cup ( Heaped)

( soak it in ice cold water for 10 minutes)

Crushed garlic cloves - 2

Crushed ripe red chilly - 5

Salt to taste

Palm sugar - 1 tbsp

Lime juice - 1 & 1/2 tbsp

Fish sauce - 1 tbsp

Tamarind paste - 1 tsp

Crushed long beans - 2

Crushed tomato - 1 medium size

Crushed peanuts - 2 tbsp

Small dry shrimp - 1/2 tbsp 

( I did not use in this recipe )

( adjust all above ingredients according to your taste)

Method

Drain out the water from the raw papaya and place it into a bowl.

Add all the above ingredients and gently mix till combined.

Serve immediately , enjoy with jasmine or sticky rice.

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Pulikuthi Upperi Recipe / Palakkad Style Pulikuthi Upperi Recipe / Vegetables In A Tamarind Sauce / Kerala Style Pulikuthi Upperi Recipe

Pulikuthi Upperi

Ingredients roasted and powdered

Sona masoori rice - 2 tbsp

Red chillies - 4

Hing - 1/4 tsp

Methi seeds - 1/8 tsp

( Dry roast the above ingredients till light brown, do not over fry and burn.Cool and grind to a fine powder. Keep it aside)

Other ingredients

Vegetables cut into length - 2 cups

( I used raw banana, flat beans, red pumpkin, brinjal and okra)

Thin tamarind juice - 1 cup

Salt to taste

Turmeric powder - 1/2 tsp

Water as needed to cook the vegetables

Tempering

Coconut oil - 1 tbsp

Mustard seeds - 1 tsp

Curry leaves few

Method

Add the vegetables, tamarind juice, salt, turmeric powder and water as needed and cook till they are tender. Do not over cook and mash the vegetables.

Add the ground powder and mix well till combined, switch off the stove.

Heat oil in a pan and temper with above ingredients, pour the hot tempering into the vegetables and mix well.

Best served as a side dish with rice.

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Kerala Matta Rice Kozhukattai Recipe / Matta Rice Kolukattai Recipe / Kolukattai Recipe / Kerala Kozhukattai Recipe

 

Kerala Matta rice Kozhukattai

Ingredients

Kerala matta rice - 1 cup

( wash and soak it for 8 hours)

Grated coconut - 1/2 cup

Salt to taste

Cumin seeds - 1 & 1/2 tsp

Method

Drain the water from the rice add it into a blender , grind to a thick coarse mixture.

Do not add water while grinding, if needed just sprinkle very little water.

Transfer to a bowl , in the same blender add cumin and coconut , pulse till combined.

Add the coconut mixture into the ground rice mixture, add salt and mix well.

Shape it into small balls and steam them for 5 minutes or till cooked.

Enjoy with any spicy chutney.

Note:

If you want it to be spicy then add chopped green chilies, onions, curry leaves fried in a teaspoon of oil mix it into the ground rice mixture and steam.

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Kerala Matta Rice Upma Recipe / Ari Upma Recipe / Matta Rice Upma Recipe

 

Kerala Matta Rice Upma

Ingredients for tempering

Oil - 2 tbsp.

( For this recipe oil is added a bit more so add accordingly)

Mustard - 1 tsp

Urad dal - 1 tsp

Red chilly - 1

Few curry leaves

Chopped ginger - 1/4 tsp

Ingredients ground to a coarse mixture

Kerala matta rice /  - 1/2 cup

( wash and soak the rice for 8 hours )

Coconut - 2 tbsp.

Chopped onion - 1 tbsp.

Curry leaves few

( Drain out the water from the rice add it into a blender, add the above ingredients and grind to a coarse thick mixture, add very little water while grinding )

Other ingredients

Salt to taste

Coconut oil - 1 tsp

Method

Take a heavy bottomed pan i have used a cast iron skillet, temper it with above ingredients.

Pour the ground mixture and mix well. Spread it evenly and cover it with a lid , in low flame cook for 10 minutes.

Remove the lid and mix well, cook the upma till the mixture turn light brown and leaves the sides of the pan. Switch off the stove add curry leaves and coconut oil , mix and enjoy hot!

Broken Matta Rice Upma version 2 recipe click HERE

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Acorn Squash Dosa Recipe / Yellow Pumpkin Dosa Recipe / Parangikai Dosa Recipe / Interesting Dosa Recipes

 

Acorn Squash Dosa

Ingredients

Idli rice - 1 cup

Sona masoori rice - 1 cup

Urad dal - 1/4 cup

Methi / Fenugreek seeds - 1/4 tsp

Grated acorn squash - 1 cup

( ass more if needed)

Salt to taste

Method

Wash and soak both the rice , urad dal and methi seeds for 3 hours.

Add this into a blender add the grated squash and grind to a smooth semi thick batter.

Add salt mix and let it ferment for 8 hours. Next day add water if needed to get a dosa batter consistency.

Heat a tawa pour a ladle of batter and spread it thin , drizzle some oil. Flip the dosa and cook the others ide too.

Enjoy these delicious dosa with chutney or sambar.

Note:

You can add yellow pumpkin instead of acorn squash in this recipe.

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Chinese Steamed Eggs Recipe / Steamed Eggs Recipe / Easy Chinese Steamed Eggs Recipe

 

Chinese Steamed Eggs

Ingredients

Egg - 1

Warm water - 1/2 cup

( Water is same volume as egg, some use vegetable or chicken stock for extra flavor))

Salt a pinch

White pepper powder - as needed

Sauce Ingredients

Sesame oil - a drop

Soy sauce - 2 tsp

Sugar - a pinch

( mix everything together in a bowl)

Garnish

Chopped spring onions or Chives - 1 tsp

Steamed Chinese Eggs

Method

Mix sesame oil, soy sauce and sugar together and keep it aside.

Crack the eggs into a bowl add warm water and salt. Whisk well till combined.

Sieve this mixture into a bowl, sprinkle spring onions on top.

Place the bowl into a steamer , spread a towel on top of the steamer and place the lid. This will prevent from water getting into the eggs.

Steam these eggs for 5 minutes or till cooked, switch off the stove.

Pour the prepared sauce mixture on top sprinkle pepper powder and enjoy warm with rice.

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Oats Paruppu Urundai Kulambu Recipe / Paruppu Urundai Kuzhambu Recipe / Paruppu Urundai Kulambu Recipe / Urundai Kulambu Recipe

Oats Paruppu Urundai Kulambu

Ingredients ground to a semi smooth thick batter

Soaked channa & thur dal- each 1/3 cup

Dry roasted & powdered oats - 1/4 cup

Small onions - 4

Curry leaves-1tsp

Ginger & garlic paste-1tsp

Fennel seeds-1tsp

Red chilies & green chilies - 2 each

Grated coconut-2tsp

Salt to taste

(without water grind it to a thick batter, roll out into small balls & keep it aside)

Tempering

Oil-8tsp

Mustard, Urad dal, Fennel seeds - each 1/2tsp

Methi seeds -1/8tsp

Other ingredients

Diluted tamarind juice-3 cups

Thick coconut milk-1/2 cup

Chopped onion- 1/2

Chopped tomato-1

Crushed garlic-4

Slit green chillies-2

Curry leaves-little

Turmeric powder-1/8tsp

Red chilly powder-1tsp

Coriander powder-1 & 1/2tsp

Salt to taste

Method

Heat oil in a broad pan temper it with above ingredients.

Fry onion, garlic, tomato & green chilies till light brown.

Add all the dry powders & fry a bit, pour the tamarind juice & the coconut milk. Give a nice boil for 5 minutes, now reduce the flame & slowly drop the balls.

Do not overlap , cook it for 10 minutes till cooked , in-between slowly give a stir make sure you don't break the balls.

You can steam the balls and drop them if you think they will break when added directly into the gravy.

Switch off the stove & garnish it with coriander & curry leaves. 

Enjoy with rice.

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