Knol knol & Bombay Basale Leaves Curry

Bombay Basale that is what my sister calls these leaves. (brother in law's wife). They grow plenty in our Birthi Mane home at Salikeri, near Brahmavar.(D.K). They normally grow where there is lot of water. We have a few coconut trees at our native home and one must have seen the coconut tree and how to water coconut trees. A big deep circle is dug around and then water is put in that dig. Coconut trees are normally watered during winter and summer. During rainy season there is no need to water these coconut trees. We in South Canara get good amount of rain fall. During summer and winter we can see these Bombay basale leaves grow plenty under the coconut trees. I have no idea why do they call this leaf as bombai (Bombay) basale/Malabar leaves. Anyways whenever I travel to our native I try bring these leaves and try many varieties of dishes out of it. Here is one such recipe.
I have used this Knol knol, Bombay leaves and some spices and prepared the curry.  
Knol knol/gadde kosu/Navil kosu/shalgam/nool kol/Turnip is one of the good vegetable which is loaded with beneficial properties.
Lets see some benefits of eating Knol khol in our diet.
Knol knol is a perennial and cool season vegetable.Knol Knol is rich in vitamins and dietary fiber. It is very low in calories and fat. It has no cholesterol in it. It is rich in anti oxidant property and it helps body to protect from diseases and harmful radicals from the body. It is good for strong teeth and gum. Knol Knol contain good amount of many B complex groups of vitamins. It has good amount of minerals like copper, calcium, potassium, manganese, Iron and phosphorus. It helps to control the blood pressure level. Knol Knol contain Vitamin A and Vitamin K and B complex group of vitamins.
It is a very simple curry with freshly roasted spices aroma spreads while cooking.
We can have this curry with chapatis, pooris, roti, naan. dosa, idli and plain rice.

Ingredients : 

To Cook 
Bombay Basale : 1 Bowl ful
Turnip /Gadde Kosu/ Knol Khol : 4 to 5 (small)

To Roast /fry
Urid Dal : 1 Teaspoon
Coriander Seeds : 2 Tablespoons
Red (byadagi) Chilly : 5 to 6
Curry Leaves : 5 to 6
Ingh : a pinch

To Grind :
Coconut : 1 small cup (or 1/2 of 1/2 coconut) Fresh
Roasted spices
Tamarind : a marble size
Water : Required

To Add :
Cooked Vegetables
Salt : as required
Turmeric powder : a pinch
Jaggery : 1 Tablespoon
Ground coconut spice mixture
Methi seeds : 1/4 Teaspoon
Mustard seeds seasoning  with curry leaves, mustard seeds, jeera (1/4 Teaspoon) and curry leaves.+ 1 Teaspoon of coconut oil.
Coriander leaves : 2 Tablespoons

Method :

1. Wash and cut leaves and knol khol into small pieces.
2. Cook them with required water till the vegetable gets soft.

3. Keep a small pan on the fire and heat. Put 1/2 Teaspoon of oil . Put Urid dal and fry till they turn golden brown.

4. Add coriander seeds and fry for 30 seconds. Add red chilly and fry for 10 seconds. Put of the fire.

5. Add curry leaves and a pinch of Ingh. Mix it well. Let it cool.
6. Grind grated coconut, tamarind and fried spices with little water. Remove from the mix jar.

7. Keep a big pan on the fire. Put cooked leaves, vegetables, salt and jaggery.

8. Add required water and mix it well. Cook this mixture for 1 minutes.
9. Add ground coconut mixture and mix it nicely. Add 1/4 tablespoon of methi (fenugrik seeds) and mix it well.
10. Let it boil for 2 to 3 minutes. Stir in between . Put the ready cuury to a serving bowl.

11. Add mustard seeds, jeera, ingh and curry leaves seasoning with coconut oil.
12. Add cut coriander leaves and serve the curry with your main dish

 Note : 

You can use any edible leaves instead of bombay Basale leaves.(harive , palak, dil, etc). Use of onions and garlic is your choice. You can also use more chilly. Using byadagi (one variety of chilly) chilly adds to taste and colour. You can also use little water and make the curry little more liquid; Use of jaggery is optional. (Adding jaggery helps to reduce the acidity content in the curry. Adding raw methi/fenugrik seeds helps to reduce the cholesterol content.
Time : 30 minutes
Serves : 3 to 4

Millet (Jola) & Urid Dal Dosa

Millet (Jola) & Urid dal dosa is a healthy dish and we can enjoy these dosas for breakfast or as an evening snack. Millet is one of the best grain which has no gluten in it.

I have used Urid dal, millet flour and prepared dosas. I tried dosas just after mixing it. (with out fermentation), and after fermentation also.You can have your imagination in healthy way and prepare dosas and enjoy.
Lets see some benefits of using Millet in our diet.
Millet helps to protect our heart health, diabetes and improve digestive system. It boost respiratory health and increase our energy level. They are full of B vitamin, iron, calcium, potassium, Zinc and magnesium. They also contain essential fats. Millet is full of dietary fiber and protein. They help to control blood pressure level and cholesterol level in our body.

There are three varieties of dosa with same dough. First one is, I have tried dosa immediately after grinding. The second one is left the dough to ferment and then prepared dosa. The third one is I have used some carrots, coriander leaves, coconut and curry leaves. Just top up and prepared dosa. All the varieties are nice and you can try and enjoy these healthy dosas. 

 Lets see the recipe now:

Things needed :

Urid Dal : 1/2 Cup
Millet (Jola) flour : 2 Cups
Salt : Required
Water :Required
Oil : 2 to 3 Tablespoons

Method :  

1. Soak urid dal for 2 to 3 hours and grind it. Remove from the mixi jar and put it in a bowl.

2. Now add millet flour and salt to the ground Urid dal dough. Mix it well and prepare dosa dough. (Use required water).

3. Keep a pan on the fire and heat. Sprinkle oil and clean up with a kitchen tissue.
4. Take a ladle full of prepared dosa dough and spread on the tava in a circle shape.

5. Cover and cook for 1 minute. Turn the other side and cook.

 6. Now dosa is ready to serve. Serve with any chutney or any other side dish you prepared. Add a spoon of ghee on the top of dosa.

Note :

This is without fermenting the dough. It is nice to eat and you get the aroma of urid dal. Dosa is soft and nice and you should have them when they are hot.
Time : 30 minutes + Urid dal soaking time - 3 hours.
Serves :  3 to 4 

2nd Step :

You need
Ferment Dosa dough (urid dal and millet)



 Dosa batter spread on the tava

Wait till it turns brown on both sides.

Ready to serve Dosas

3rd step :

All you need is fermented Millet and Urid dal dosa batter 
Carrot's gratings mixed with coriander leaves, curry leaves and coconut

Fermented Millet Urid dal dosa dough and carrots with coconut

Dosa and carrot spread on the dosa .

 

 Dosa is done.Sprinkle chutney powder and then carrot, coconut mixture on the dosa.

 Ready to serve dosa with chutney.

 
 Ready to serve Millet Dosa with Dal, chutney powder and jaggery.