Recipe world

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 chopp...

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...