Spicy Spring Onion Dry Curry

Spring Onions are the healthy vegetable that can be used in our cooking. We do get this leaves most of the time in the year. Here I have tried Palya / Dry curry with Spring Onions.

Let us see some benefits of Spring Onions :
Spring Onion bulbs are good in taste and rich in nutrients. Spring onions are very much used in Chinese traditional medicines. They are rich in sulfur and it provides lots of health benefits to us. They are low in calorie.
Spring Onion adds taste to the food. It lowers and controls the blood sugar level. It is good for medicine for common cold. It is good for digestion. It also helps to control the blood circulation in our body. They help to lower the cholesterol level in our body. They help in regulating metabolism in our body. It has good amount of Anti - bacterial properties  and helps to fight against cold and flu. Spring Onions are good for treating eye disease and eye problems.
They are rich in vitamins like Vitamin C, Vitamin B2, Vitamin A and Vitamin K. They are good source of copper, phosphorous, magnesium, potassium, manganese and fiber.
Let us see the recipe Now :
This side dish Spicy Spring Onion Dry Curry is good to go with almost all the main dishes. Yummy with hot rice and a spoon of fresh ghee. Also goes well with any type of roti, nan, pulka, or pooris.

Ingredients :

Spring Onion : 1 Big Bundle
Green chilly : 2
Lemon : 1/2 ( One teaspoon )
Roasted Chenna : 2 Tablespoons
Pepper Pods : 6 to 8
Jeera /Cumin seeds : 1/2 Teaspoon
Salt : As required
Turmeric Powder : A pinch
To Season :
Cooking Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6 leaves.

Method :

1. Wash nicely and cut Spring Onion leaves and bulb into small. Wash green chilly and slit.

. Dry grind roasted chenna / hurikadale /putani /Pottu kadale, jeera and pepper pods.

3. Keep a pan on the fire and put oil. Add mustard seeds, jeera/curmin seeds.
4. Let it splutter. Add curry leaves and green chilly. Fry for a while.
5. Add cut spring onions and fry nicely. Do not use water. Lower the flame. Stir in between.

6. When leaves turn soft add salt, dry ground roasted chenna, turmeric powder.

7. Mix it slowly and let it cook on low flame for at least 5 minutes. Stir in between so that it does not get burnt at the bottom.

8. See that all the moisture disappear. Shift the ready Spicy Spring Onion Dry Curry to a serving dish.

Note :

Do not add any water while cooking. Spring Onion contain lots of water in it and it helps the leaves to cook. Adding any other spices is optional. Adding extra onions or garlic is optional. No need to add any coconut to the curry.
Time : 20 Minutes.
Serves : 2 to 3.

Navane /Foxtail Millet Crispy Dosa

Dosa/Dose is one of the good breakfast dish that most of us love to have it. It is healthy and loaded with urid dal and it is full of protein and energetic pulse. This time I have added  toor dal and channa dal to the batter while grinding. Dosa has tuned crispy and got golden colour.

The other secret is that you should keep the dough in the fridge at least 10 minutes before you prepare dosa. (After fermentation).
Fox tail millet is full of fiber, energetic and it is one of the siri dhanya/Millet. Millets help us to control blood pressure and is good for people who are suffering from diabetic problem.
Let us see the recipe Now :

Ingredients : 

Navane/Foxtail millet : 4 Cups
Urid dal : 1 Cup
Methi : 1 Teaspoon
Channa dal : 1 Tablespoon
Toor dal : 1 Tablespoon
Avalakki /Aval/Flattened rice : 2 to 3 Handful /3/4 Cup
Salt : As required
Oil /Ghee : 3 to 4 Tablespoons

Method :

1. Clean and wash Navane /Fox tail millet, methi seeds, avalakki, toor dal, channa dal and  urid dal.
2. Grind all the ingredients nicely till paste.( I have used the grinder to prepare the batter).
3. Remove it from the grinder and add salt. Mix it well and let it ferment well. (Over night).

4. Next day morning keep this fermented the fridge for 20 minutes.
5. Take the batter out from fridge and mix it well.

6. Keep tava/dosa pan on the fire. Let it get hot.
7. Reduce the flame. Sprinkle little water on the hot tava and clean it well.
8. Mix dosa batter well and take a ladle of batter and put it on the tava.
9. Spread the batter around the pan and put a teaspoon of oil on the dosa. (Sprinkle oil on the top).

10.Cover and cook dosa for a minute. Turn the other side and cook for a minute. (Optional).

11. Dosa is ready to serve. Serve with your choice of side dish. Repeat the same and prepare the rest of the dosas. (Remaining batter).

12. Add a spoon of fresh ghee just before serving hot dosa.

Note : 

Do not try to spread dosa batter on very hot tava. It might stick to the pan and the ladle and it will be messy. Decrease the heat by sprinkling some normal water on tava and reduce the flame to low. Clean the tava completely with a kitchen tissue or clean towel. Adjust the batter consistency and pour the batter and spread it slowly
  Add little water if the batter is so thick. It should be into running consistency. ( Not very watery). Keep the flame very low while pouring the batter to the pan. Do not add oil first. Spread the dosa batter around and then sprinkle oil. This helps the dosa to be crispy.
Adding little channa dal and toor dal helps the dosa to be crispy. Keeping the ferment batter in the fridge helps in turning dosa very crispy and adds the golden colour.
cooking dosa on one side is optional. ( It gets cooked nicely once you cover the lid while cooking).

Time : Soaking Navane and urid dal 3 hours + grinding 20 minutes + fermentation Over night/5 to 6 hours and dosa preparation 30 Minutes.
Serves : 20 to 25 Dosa.

Foxtail Millet & Mixed dal Dosas

Here I have tried using dals and foxtail mellet. 

varities of dosas can be prepared using this dough, like plain dosas (Crispy as choice), Masala dosa, (Using potato dry curry), paddu, onion dosa etc.

You can even prepare dosa as soon as you grind the dough. ( Optional) (Fermented is better and good).
Foxtail millet/Navane is one of the healthy Millet and using millet in daily life has become more popular these days .Millets are getting more and more popular. I have used mixed dals & Foxtail millet and prepared plain dosa and Masala Dosa. Dosa  came out crispy, yummy and need not to say we loved it. I even tried the fresh ground dough which was just ground and it turned soft and nice.
I have used foxtail millet, moong, toor, urid and channa dal with little Avalakki/flattened rice.
Millets are known as "Siri Dhanya " in Kannada langurage/Karnataka/India. This foxtail millet is known as Navane or Navanakki in Kannada. (ನವಣೆ ಅಥವಾ ನವಣಕ್ಕಿ), Kaon dhana in Bengali, Kooralu in Telugh and Kangani in Hindi.
Millets are known for their healthy properties, they are gluten free, rich in fiber and helps to control diabetes and high blood pressure.
Adding  little dry ginger powder helps to avoid the gas contained in dals. It acts as antioxidants and helps to digest the food easily. 
Let us see the recipe Now :

Ingredients

Foxtail Millet : 3 Cups
Urid dal : 1/2 Cup
Moong Dal : 1/2 Cup
Toor dal : 1/2 Cup
Channa Dal : 1/2 Cup
Avalakki : 2 Handful ( Nearly 1/2 Cup)
Methi Seeds : 1 Teaspoon
1 Teaspoon of ginger :
Salt : As It required

Method :

1. Wash and soak all the ingredients together except avalakki/flattened rice/poha. and methi seeds.

 2. Grind it after 3 to 4 hours with required water and remove from the grinder.

3. Put it in a big bowl and add required salt and ginger powder. Let it ferment. (Over night or 6 to 8
hours).
.

4. In the morning or when you are ready to prepare dosa, mix the dough well. The dough is ready to use it.
Now let us try the plain dosas :

 Plain Dosa :

Things Needed
Fermented dough  : 1 Big bowl
Ghee/Cooking oil : 2 to 3 Tablespoons

Method :

1. Method : Keep the pan on the fire and heat. Clean the pan nicely. (No oil should be there on the tava). Use a clean cloth or kitchen to clean the tava.
2. Mix the dosa dough and a ladle of dough and spread it on hot tava/pan. Let the flame be very low.
3. Now sprinkle oil/ghee on the top and cook on medium and low flame for 1 to 2 minutes.

4. Remove the dosa from the pan and serve hot Foxtail Millet dosa with a side dish of your choice.

Note :

The consistency of the dough should be not very thich. Dp not heat the pan fully with oil and then try to do dosa will stick to the pan. Be careful and clean the pan and remove the oil completely. Spread the dough slowly so that it turns as thin as you want. Adding ghee/oil is option.
Time : 20 Minutes
Serves : 3 to 4

Masla dosa :

Things Needed :

Fermented dough : 1 Big bowl
Oil /Ghee : 3 to 4 Tablespoons
Potato Onion dry curry : 1 Bowl.
Method :
1. Keep a dosa pan on the fire and clean it with a kitchen tissue.
2. Mix the dosa dough nicely and take a ladle full of dough and spread it on the tava. (Let the flame be very low while spreading around the dough. Or it stick to the pan and you will not be able to spread it nicely.

3. Let it cook on medium flame once you finish spreading the dough . Let it cook on 1 to 1 minutes.
4. Cover and cook on low flame for a minute. Dosa turns crispy on low flame.
5. Add some oil or ghee on the top. Take one or two tablespoon of potato dry palya and close dosa with both sides.

6. Let it be there for a minute. Now remove ready Foxtail Millet Masala dosa and serve with the side dishes you have prepared.

Note :

Do not put dough when the flame is high or the pan is too hot. Sprinkle some water on the top of tava and let it cool. Reduce the flame to be low. Clean the tava with clean cloth or kitchen tissue. Adding chutney powder on the dosa and then placing dry potato palya is optional. I have not done it. Using ghee taste better.
Time : 30 Minutes
Serves : 3 to 4 People

Dry Potato curry /Palya

Boil 3 to 4 potatoes and peel off the outer layer. Smash it and keep them aside. Cut 3 to 4 onions, 2 green chilly, curry leaves (5 to 6) (wash it before cutting) and keep it aside.
Keep a pan on the fire and heat. Add 2 Tablespoons of oil, mustard seeds and urid dal. Let mustard seeds splutter. Add curry leaves and cut green chilly. Fry for a minute. Add cut onions and fry till they turn golden brown. Add salt, turmeric powder and smashed potatoes. Mix it well and add washed, cut coriander leaves. Dry Potato Curry is ready for Masala dosa.

Dosas prepared with fresh ground dough which is not fermented.

You can also prepare dosas as soon as you grind the dough. Add required salt to ground dough.
Prepare dosas and serve with your choice of side dish.

Dosas are soft when you use the dough which is not fermented.

Time for soaking 3 to 4 Hours. Fermentation : 6 to 8 hours.
You can prepare dosas as you like it ..
Njoy..Happy Millet ..Healthy Millet, Yummy Millet....
Type : Indian/South Indian.

Coconut Chutney

Grind fresh coconut, little tamarind, 2 green chilly and required salt with little water. Let it be soft and paste consistency. Remove it from the mixi jar and add mustard, curry leaves and ingh seasoning. Coconut chutney is ready to serve.