Navane Dosa.(Foxtail Millet Dosa).

Foxtail Millet/Navane  ( Kannada Language )  is a healthy grain. I have used Navani rice and prepare many dishes. This is quick dosa and no need to ferment the dough.

Things Needed :
Navane /Foxtail millet : 2 Cups.
Water : 1 cup.
Wheat flour : 1/2 Cup.
Salt to taste.
Oil. : 3 to 4 Table spoon.
Method:
1.Wash and soak Navane  grains for 4 to 5 hours.
2.  Grind it nicely using little water. Put the ground  dough in a big bowl.
3. Add 1/2 cup of wheat flour and add salt and required water. ( The dough should be watery , like a neer dosa ).

4.Keep a dosa pan on the fire. Heat and spread 1 spoon of oil.
5. Take a spoon full of dough and spread on the pan,
6. Cover with lid and cook for 1 minute.
7. Now remove the cover and cook on the other side for 10 seconds.
8. Dosa is ready to serve. Prepare dosas with remaining dough.
9. Serve Dosas with any kind of chutney or chutney powder , or pickle.

Note : 
Add required water . The dough should not be too thin or thick. Can use ghee to prepare dosas. Also can add cut onions, green chillies and coriander leaves to the dough and prepare spicy dosas.
Serves 3 to 4
Time : 20 Minutes to Prepare dosa + Soaking time 5 to 6 hours + grinding time - 5 minutes. 

Navane Neer Dosa. (Foxtail Millet thin Dosa)

  Foxtail Millet/Navane  ( Kannada Language ) is one of the healthy Millet and is gluten free. I have used Navane/Foxtail Millet and Rava /Semolina (Medium size).
I have tried this dosa as Neer dosa and it has come out extremely well. The taste was super and one of the yummy dosa we had.

No need to ferment the dough. You can have Neer dosa as soon as you grind the dough.

Things Needed :

Navane /Foxtail millet : 2 Cups.
Water : 1 cup.
Medium size Rava /Semolina
Salt to taste.
Oil. : 3 to 4 Table spoon.

.

Method:

1.Wash and soak Navane  grains for 4 to 5 hours.
2.  Grind it nicely using little water. Put the ground  dough in a big bowl.
3. Add 1/2 cup of Rava/Semolina add salt and required water. ( The dough should be watery , like a neer dosa ).

4.Keep a dosa pan on the fire. Heat and spread 1 spoon of oil.
5. Take a spoonfull of dough and spread on the pan,

6. Cover with lid and cook for 1 minute.

7. Now remove the cover and cook on the other side for 10 seconds.

8. Dosa is ready to serve. Prepare dosas with remaining dough.
9. Serve Dosas with side dish of your choice.

Note : 

Add required water . The dough should not be too thin or thick. Can use ghee to prepare dosas. Also can add cut onions, green chillies and coriander leaves to the dough and prepare spicy dosas. You can add very thin cut onions to the dough just before preparing dosas. ( Add coriander leaves, curry leaves too).
Serves 3 to 4
Time : 20 Minutes to Prepare dosa + Soaking time 5 to 6 hours + grinding time - 5 minutes. 

kempu Harive soppina palya...

Kempu means Red Harve soppu is a kind of leaves. Dry palya  prepared with leaves  is healthy , spicy and tasty too.  We can have Harve soppina palya with Cappatis , pooris or with rice also.

Things Needed :
Harve soppu : 2 bundles.
Green chilly: 1
Red chilly : 2 to 3
Mustard seeds : 1 Tea spoon.
Oil : 2 Table spoons.
Turmeric : a pinch.
Curry leaves : 5 to 6.
Urd daal: 1/2 Tea spoon.
Salt : to taste.
Coconut : 2 Table spoons. ( fresh and grated).

Method :
Wash and cut Have soppu in to small pieces. Cut green chilly.
Keep a pan on the fire and heat. Put oil , 1/2 tea spoon of mustard seeds, 1/2 spoon of urd daal . Let the mustard seeds spurt. Add green chilly and curry leaves. Add cut Have soppu. Mix it nicely.  Cook on the low flame adding 1/4 cup of water.
Now dry grind remained (1/2 spoon)  mustard seeds, red chilly and coconut for 1 to 2 minutes.  Remove the mixture from the jar and add it to the cooked have soppu and mix thoroughly.  Add salt and turmeric to it and mix again. Let all the wetness disappear from the palyu. Put the ready dry palya to a bowl and serve with Hot rice or chapatis.
Note : You can add 1/2 a rind of lemon if you like savoury taste. And also adding jaggery also an optional. Jaggery gives a good taste also.
Serves : 2 to 3
Time : 15 Minutes

Tomato Capsicum Gojju

Tomato Capsicum Gojju is a gravy and its takes very little time to prepare. You can have this curry with Chapatis, Rice, Dosa or idli and even with toasted bread.

This Tomato capsicum gojju can be prepared within 15 minutes.
I have used tomatoes, capsicum and green chilly for spicy taste and it has turned as one of the yummy curry.
Let us see the recipe Now :
Things Needed :
To Cook :
Capsicum : 2 ( Medium sized).
Potatoes : 2.
Tomatoes : 2 to 3
To Add :
Green chilly : 2
Salt : To taste.
Coriander leaves : 2 Tablespoons
Rasam Powder: 2 Tea spoons.
Turmeric powder.( haldi) . a pinch.
To Seasoning :
Oil : 2 Teaspoons.
Jeera : 1/2 Tea spoon.
Mustard seeds : 1/2 Tea spoon.
Methi seeds: 1/4 tea spoon.
Curry leaves : 5 to 6 .

Method :
1.Wash and cut capsicum and tomatoes in to small pieces. Remove the outer layer of potato and cut into small pieces. Cook them with little water till it turns soft.
2. Wash and cut coriander leaves, curry leaves  and green chilly.
3. Keep  a pan on the fire and put oil and heat.  Put mustard seeds let the spurt,
4. Add cumin seeds/jeera and methi seeds. Add curry leaves and green chillies .
5.Add cut capsicum and turmeric powder and fry it nicely on low flame.
6. Add cut tomatoes and fry nicely. Add required water and mix it well. Add rasam powder/M
TR masala powder. Add cooked potatoes. Add required salt.
7. Mix all the ingredients nicely and stir slowly. Let it cook and once it is done add coriander leaves.
8. Mix it nicely and let it boil for 3 to 4 minutes. Shift the curry to a serving bowl.

9. Serve hot Tomato - Capsicum Gojju with the main dish you have prepared.



Note:

Do not add any water while cooking. You can add boiled potatoes and  boiled carrots to this gojju . Adding potatoes will help the curry to be thick and increases the quantity. You can also add little jaggery while the gojju is cooking. Adding any other masala like garam masala or pav baaji masala is optional. ( The taste differ).
Time : 10 Minutes.
Serves : 2 to 3.

Dil (Sabbassige) leaves Idlies....

Dil leaves Idlies are prepared with using pulses,  like Channa daal and Toor daal and  you can have them for break-fast or for evening tea or for dinner too..

It is very healthy since it contains  Dil Leaves, pulses , coconut and coriander leaves.

Ingredients :

Toor Daal : 1 cup.
Channa Daal : 1 cup.
Dil leaves : 2 to 3 bundles.
Coconut : 1 cup.( fresh and grated).
Green chillies : 2 to 3.
Ingh : a pinch.
Curry leaves : 10 to 15 leaves .( can use more ).
Coriander leaves: 3 Table spoons.
Salt : to taste.

Method :

Wash and soak pulses for 2 to 3 hours. Cut green chillies , ginger,  coriander leaves , Dil Leaves (wash it before cutting ) and ginger. Grate coconut and keep it aside.
Now grind pulses together using little water. Consistency should be like Rava. ( Samolina). Now remove the ground mixture and put it in a big bowl.  Add dil leaves, curry leaves, coriander leaves, green chillies, grated coconut and grated ginger. Add required salt and ingh . Mix thoroughly and keep it aside. Now apply oil to idlli plates and pour a spoonful of dough to each plate. Arrange them in a pressure cooker or idli cooker  and steam it for 20 to 30 minutes,  Hot Dill idlies are ready to serve. Serve them with a spoonful of ghee and any kind of chutney, chutney powder or pickle.  Hot idlies are the best to enjoy.

Note: Do not grind the pulses nicely. Do not add more water while grinding. The dough should be thick.( like vada dough).  Can add grated carrots to it. But the taste differ. You can also grind coriander leaves , curry leaves, green chillies and ginger, ( Add at the end while grinding the pulses and grind for 2 minutes. )

Serves 4 to 6

Gul paavate ( Kesari with Jaggery).

Gul Paavate is  a sweet dish prepared with Rava , jaggery( Bella in Kannada, gud in Hindi) and ghee.
This is a traditional and healthy dish and mainly for kids its very nutritious since lots of  dry fruits are used in Gul  Paavate( traditional name).

Things Needed :
Rava ( Samolina) : 1 cup .( Medium sized).
Ghee: 1/2 cup.
Jaggery : 1/2 cup
Dry Fruits:  1/4 cup.( Cashew nuts, Almonds and Raisins ).
Cardamom: 5 to 6.
Saffron   :( Kesari) : 3 to 4 rakes. ( Optional).
Water : 2 cups.
Method:
Powder cardamom and jaggery  separately and keep it aside. Cut nuts into small pieces , Keep water for boiling. Now take a  big pan and put 2 table spoons ghee and fry dry fruits for 1 minutes and add   Rava
( samolina ) and fry till the raw smell disappear.  Add boiling water and mix rava thoroughly and cook  for 2 minutes on low flame.  now add powdered jaggery and stir until it thickens.  Add ghee while stirring .  ( Can add more ghee to get better taste.  Add cardamom to the mixture and put  Gul Paavate mixture in a serving bowl.
Note : Fry Rava nicely on low flame . Can add more ghee to Gul paavate to get better taste. ( Especially when serving to kids ).  Can add dry dates( Uttutte in kannada ).  Adding Saffron is also optional since jaggery also will give good natural colour to the food.

Serves : 2 to 3