Ghenda da adde / Nesel Adde / Cucumber Cake

I know , doesn't look appetizing for those who don't know what it is.....but for those who do.....its a delicacy..

Nesel adde  also know as Ghenda da Adde is a very famous sweet dish for us Mangaloreans. Ghenda   in Tulu means coal and before(in those days) this sweet cake was cooked on low flame with coal on top which gave it an unique taste...but nowadays in the city is more convenient to use the gas stove....its so funny...I actually wanted to use coal....but mom refused...she did not want to go through all the trouble ...looks like times are changing :)

Nesel adde / Ghenda da adde taste best when its cooked on very low flame for 1 hour or little more..I love it when the Adde browns nicely outside. I have also put up a video just to guide you through the process. This can also be baked in an oven.

Ingredients

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• 2 cup rice (dosa rice)
• 1 medium cucumber(skinned and chopped)
• 1/4 tsp methi (fenugreek seeds)
• 1 cup coconut
• 1/2 jaggery (adjust to taste)
• 1/2 tsp salt
• 1 medium onion( chopped)
• 1/2 cup ghee
• 2 tbsp cahew
• 2 tbsp raisin

Method

1. Soak rice and methi in water for 3 hours.
2. Grind rice, methi , jaggery, coconut and cucmber to a slightly coarse batter  adding little water(dosa batter consistency). Check sweetness, add more jaggery if you like it sweet.
3. Place a pressure cooker on medium flame , when hot add ghee,swirl the cooker around to grease the side of the cooker with ghee(by doing this you will be able to remove the whole adde out of the cooker easily), when ghee is hot add chopped onion and fry till they turn dark brown. Now add cashew nuts and raisins an stir for few seconds.
4. Add the batter and mix, add 1/2 cup water. mix well and lower the flame. Cover the cooker. Do not use the pressure weight, place a steel tumbler on the spout from where the steam escapes, By doing this the moisture is retained.
5. Cook the Adde on very low flame for 1 hour.
6. Check after 45 minutes to see if the Adde is done by piercing with a wet knife. If any batter sticks to the knife ,cover a cook again for few more minutes. 
7. once the Adde is done, let it cool down for few minutes, loosen the sides and and remove it from the cooker, cut to desires shape and serve (you can also warm the Adde in the microwave)

appam

Ingredients

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• 4 cups rice
• 1 cup cooked rice
• 3 cups coconut milk (thick and thin)
• 1/4 tsp yeast
• salt to taste
• 2 tsp sugar

Method

1. Wash and soak rice for 3 hours or more, grind the rice with cooked rice,coconut milk and salt.The batter should not be very fine and it should be thinner than normal dosa batter,once the batter ferments it will thicken.
2. Pour the batter into a big vessel add yeast and mix well.Keep in a warm place overnight and let it ferment.
3. After the batter ferments ,mix well ,add water to adjust consistency and pour into appam tava(as shown in the video.)
4. Serve with stew or kori ghassi or egg curry.

masala dosa

Ok my Mother in law makes the ultimate masala dosa,trust me she does.

I have no  words to explain her dosa,its just perfect and you will want more,I can have 4 dosas in one shot.I myself don't know how I managed to take these pictures,I just took two clicks and pounced on it.

My MIL puts her heart and soul into each dosa she makes,its so crispy and light and she roasts the dosa a little longer for me,coz I love my dosas crispy.

There are few things to follow ,my mother in law uses only cast iron tawa

the flame matters a lot

she adds maize flour ,semolina and wheat flour and

lots of love .

 Ingredients
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• 3 cups rice
• 1 cup urad dal
• 1/2 cup beaten rice (the harder one)
• 2 tsp fenugreek seeds or 1/2 tsp roasted fenugreek powder (put this to the batter)
• 5 tbsp semolina
• 2 tbsp maize flour
• 2 tbsp wheat flour
• ghee
• salt to taste
• potato bhajji

Method

1. Wash and soak rice and fenugreek seeds in water,in another vessel soak urad dal for 3 hours or more.
2. Grind the urad dal using little water into a smooth and thick paste,pour the batter into a big vessel.
3. Grind rice along with fenugreek seeds to a coarse paste.Combine the urad dal batter and the rice batter and mix well,Beat with your hand,till fluffy.
4. Cover and place the vessel in a warm place and let it ferment overnight.
5. Before making the dosa add water to the batter if its too thick,adjust consistency.
6. Add semolina,maize flour,wheat flour and salt and mix.
7. Now pour a big ladle of batter onto a hot tawa (see video)
8. Spread some oil or ghee,place  potato bhajji on the dosa and fold.
9. Serve with chutney or sambhar.

Below is my version of masala dosa,the batter and potato bhajji recipe are the same.My sister Niriksha akka gave me this idea of using pav bhajji masala (I know weird right,that's what I thought too,but trust me it tastes good.)
*Pour a ladle of dosa batter on the tawa and spread it around.

 *Rub  butter on the dosa,the batter won't stick to the butter,the heat will just melt the butter.

 *Sprinkle pav bhajji masala

 * place potato bhajji on the dosa and fold.

neer dosa -video

This is the full video of neer dosa,I have posted one video last month,but that was incomplete.

Ingredients for neer dosa:
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• 1 cup rice
• 2tbsp grated coconut(optional
• salt to taste

Method

1.Wash and soak rice in water for 3 hours.
 2.Grind rice with coconut till smooth, the consistency of the batter should be like water hence the name neer dosa(water dosa). You will know that the batter has the right consistency when it does not form a thick layer on the back of the spoon(look at the picture below)

kappa roti - dosa

Kappa roti is a type of dosa ,its crispy in the sides and thick and soft in the middle,usually a deep cast iron tava is used to make this dosa(shown in video below)

Kappa roti is best served with bangude ghassi- mackerel fish curry

Ingredients

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• 2 cups rice (idly rice)
• 3 tbsp cooked white rice
• 1/2 cup grated coconut
• salt
• water
• 1tsp soda pwd (optional)

Method

1. Soak rice overnight,grind along with cooked rice and coconut using little water to a thick and smooth batter ,add salt,soda powder and mix well..
2. keep in the fridge till further use. 
3. Heat tava on high flame add few drops of oil and pour the batter (as shown in the video)
4. Note:Do not add more than specified amount of cooked rice ,or the dosa will turn out sticky,