I am so glad I raised my hands & asked and even gladder that you chose to reply in thorough detail. I had no clue onion and tomatoes could be made in the microwave - that's usually one of the most time consuming steps in the Indian curry - "sautee onion and tomatoes till oil separates/or it somewhat caramelizes". Phew and it takes forever! You're most welcome. I should pass on the credit to my regular food blogging gurus: Rak's kitchen, Paddu's kitchen, Sailu's kitchen, Yummy Tummy Arti and Solai's true chettinad Kitchen. I am sure I learnt it from one of them. None of their recipes have failed me till now.
whoa - that truly is a "green" kitchen operation you have there!! I feel bad for asking you question after question. But since you make such versatile use of the spinach puree - do you puree in bulk and freeze this (also like the pesto you've mentioned)? Or do you take out mixie, puree in small batches and hand wash mixie - after each pureeing session?
Same like aloo poha, "no water-cooking". instead of sauteed aloo, grated fresh carrots and fresh coconut.
I use frozen spinach, so it’s a pretty quick process to make the purée in the magic bullet. I also add yogurt to the purée in some recipes , so it’s not possible to freeze. The downside is my kids are used to green dosa’s / paratha’s and think that is the norm. They have asked why the dosa is not green at their grandparents house.
One dosa that is green without any spinach is the traditional peserattu dosa. Very common in Andhra homes. The green gram makes it green without the addition of spinach.