Neer Dosa

I suppose this is the most awaited recipes from my friends..Here it is....Neer Dosa...A mangalorean delicacy

Ingredients:
1 1/2 cup Rice

Salt according to taste
oil

Directions: 
Soak rice(you can use basmati rice also) in water for 3-4 hours.

Make a paste in mixer with 1/2 cup water to get a thin consistency(rice granules shouldnot remain). Add salt to taste.

1) Rub some oil in the pan (use nonstick pan)
2) Pour a thin layer of the batter
3) Cover the pan with a lid
4) Cook for approx 3 mins
5) Fold it and remove from the pan (Dont turn it aside.. This has to be cooked only from one side)
6) Attached is the video explaining the process of how to make the dosa:

Reference:
My mom

Bread Pakoda

Ingredients:

1 cup besan(chickpea flour)
1 tblsp owa(ajwain) 
1/2 tblsp haldi powder
1 cup water
ginger,garlic,green chilly paste(3 small green chillies, 1 inch ginger, 10-12 garlic)
salt to taste
Oil for frying 
Bread slices /paneer pieces

Directions:

Mix in the besan, ginger-garlic chilly paste, salt, owa and haldi. Add water, stirring the mixture continuously(This way the  bhajias will become nice and fluffy) till you get a nice thin consistency.

Cut bread pieces diagonally. Dip it in the batter and fry till its golden brown. You can also fry paneer in this way.

Cheese parantha

Ingredients:
1 cup Wheat flour
1 tblsp oil
salt to taste


Stuffing

1cup grated cheese

1 tblsp chopped ginger
1 tblsp chopped chilly or according to taste
Ghee

Directions:

Make a soft dough with oil, water and wheat flour

Grate the cheese cubes. Mix in the chopped chillies and ginger.

Make small balls of the dough. Roll out each ball into a medium sized chapati.
Spread a portion of the cheese mixture. Fold up like an envelope and roll out into square paranthas. Heat a tawa, place the parantha on it and shallow fry, drizzling a little oil or ghee, till both sides are lightly golden brown and crisp.

Serve it immediately

Reference:
Anjali's recipe :)(My office colleague)

Gulab jamun

 

Ingredients:


Gits Gulab Jamun Mix
1/4 cup Milk 
1 cup sugar
1 cup water
3-4 green cardamon
Wet Towel
Oil for frying

Directions:

Knead the gits gulab jamun powder with milk to make a tough dough. Make small balls and cover it with damp towel(Doing this wont  break the gulab jamuns while frying)


Heal oil in kadhai. Keep the gas in slow flame and then fry the jamuns(If cooked in high flame the jamuns wont cook from inside. ) Once its dark brown, soak the jamuns in sugar syrup


Sugar Syrup
Mix the sugar with water. Crush the cardamons and add to the syrup. Bring it to a boil.


You get thise rabri mix free with gulab jamun mix :) . Make the rabri and serve it with gulab jamun...