Wednesday, 27 July 2016

Colocasia Stems Dosa | Kesuvina Dantina Dose | Kesuvina Dodna

Dosa is one of the most common breakfast item in South India. South Indian people are good at making varieties of dosas. In rural places like my native, they prepare dosas using different vegetables which are available locally. Colocasia Stems Dosa or Kesuvina Dantina Dose is one such dosas which will be prepared mainly after the rainy season has started when plenty of colocasia plants are grown in the backyard. Colocasia Dosa is the main dish for Gangashtami festival, which will be celebrated at my native place.
Here in Australia, sometimes we will get colocasia plants in the farmers markets. When we buy them, I would love to prepare my native style dishes using them. One of them is Colocasia Stems Dosa or Kesuvina Dantina Dose. Do try this sweet dosa and enjoy eating them with butter!


Time required: 15 minutes
Soaking/fermentation time: 4 - 5 hours
Difficulty level: Medium
Yield: 10 - 11 dosas

Ingredients:
  • Rice - 3 cups (1 cup = 110 gm)
  • Colocasia Stems chopped into medium size pieces - 7 to 8 cups
  • Jaggery - 1/2 cup or for sweetness
  • Salt to taste

Method:
  • Wash the rice and soak it in water for 2 - 3 hours.
  • Transfer the chopped Colocasia Stems into a vessel. Add salt and jaggery for taste and cook it covered on low flame till soft. Don't add any water, the water content in the Colocasia Stems will be sufficient to cook them.
  • Once the cooked mixture cools down, mix it with drained rice and grind them into fine paste. No need to add any water while making the batter coz the cooked mixture will be watery which helps to make a smooth batter.
  • Allow the batter to set for 1 - 2 hours before making dosas.
  • Heat the dosa pan. Pour a ladle full of batter and gently spread it into a semi-thick circle. Pour few drops of oil and cook it on both the sides.
  • Enjoy them hot with some butter on the top!  


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Monday, 4 July 2016

Besan Ladoo | Gram Flour Laddu | Kadle Hittina Laadu

Besan Ladoo is one among those famous sweets which are prepared during special occasions in India. In my home, we three are huge fans of these delicious sweet balls. Being made of besan flour along with generous amount of ghee, sugar, dry fruit and nuts, its good for health too.
Below is the recipe of Besan Ladoo, try them and enjoy with your loved ones!


Preparation time: 40 minutes
Yield: 8 Ladoos
Difficulty level: Medium

Ingredients:

  • Besan flour / Gram flour - 2 cups (1 cup= 125 gm)
  • Sugar - 1 cup
  • Ghee / clarified butter - 3/4 cup minus 1 tbsp
  • Cardamom / Elachi powder - 1 tsp (See Tips)
  • Raisins - 15
  • Broken cashews - 2 tbsp


Method:

  • Combine besan flour and ghee in a heavy bottom pan and keep stirring it on low flame till nice aroma comes.
  • When the flour is toasted half - way, add raisins and broken cashews and continue toasting. Otherwise, you can toast them separately with few drops of ghee and mix with the flour after its toasted.
  • Take the sugar and make a fine powder out of it.
  • Allow the toasted flour to cool down for a while till it becomes lukewarm. Add powdered sugar and cardamom powder. Mix it well. 
  • Make equal sized balls from the mixture. Store them in an air tight container.



Tips:
  • If you add more ghee to this recipe, mixture will become very soft and the ladoos won't hold the shape. In such cases, you can refrigerate the ladoos for around 15 - 20 minutes immediately after preparing them.
  • If cardamom powder is not there, mix the cardamom seeds along with sugar while powdering it.


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