Sunday, August 10, 2014

Palada Pradhaman | Palada Payasam Recipe | Onam Sadhya- Payasam Recipe

Palada Pradhaman

Rich and delicious dessert prepared using rice flakes,milk and sugar.
Prep Time: 5 minutes
Cooking Time: 1.5 to 2 hours
Serves: 4 to 5
  1. Homemade ada,cut into very small pieces- 1 to 1.5 Cups( see notes)
  2. Ghee - 3 tsp
  3. Water - 4 cups( 1 ltr)
  4. Milk - 4 cups( 1 ltr)
  5. Sugar - 1cup( 200 gms or to taste)
  6. Sugar,for caramel - 1 tbsp( optional)
  7. Salt - 1 pinch
  • Heat ghee in a pan,add water and bring it to a boil.

  • Once it starts to boil,add milk .

  • Add 1/4 cup sugar and cook over medium heat,stirring continuously until it comes to a boil.

  • Reduce the flame to medium low and cook till the volume is reduced to half( i.e 1 Ltr) and slightly thick ,for about 45 minutes.Stir well in between to avoid burning.Next add homemade ada and mix well.(If you are using store bought ada,cook it until soft and wash using cold water to remove the stickiness,drain and add it to the reduced/thickened milk).Cook for about 10 to 15  minutes over medium low flame or until you see ada-flakes on the surface of the payasam.

  • Now add the remaining 3/4 cup sugar and mix well.(Start with 1/2 cup sugar and add more according to your taste.).Cook for another 5 minutes or until the payasam turns slightly thick.Switch off the stove and transfer the payasam to a serving bowl after  about 10 minutes.

  • OPTIONAL STEPS-Traditionally ,while making palada pradhaman the quantity of water used is double the quantity of milk.i.e 2 Ltrs of water for 1 Ltr milk.The water ,milk( 2 Ltr water + 1Ltr milk) and 1/4 of the total sugar mixture is cooked until it is reduced to 30% of the  initial quantity .i.e approx 900ml.When the water evaporates completely the colour of the milk changes to a pale pink.This may take almost 3 to 4 hours.However here i have reduced the quantity of water to 1 Ltr in order to cut down the cooking time and hence ,i could get only a pale cream colour ,as you can see in the picture above.In order to obtain the desired pale pink colour, caramel syrup can be added to the payasam.However the following steps are completely optional.

  • In a pan,melt 1.5 to 2 tbsp sugar .Gently swirl the pan for even cooking.

  • Cook over medium low heat until it turns deep amber.( make sure you do not burn it,or else payasam will turn bitter)Next add 1/4 cup hot water and mix well until combined.Switch off the stove and allow it to cool completely.

  • Add this caramel syrup to the payasam,starting with 2 tablespoons and add more as required.Mix well until combined.

  • Here you can see the colour difference before and after adding the caramel sauce.


    • I used homemade ada for the pradhaman ,you can find the recipe here.
    • If you are using store bought ada ,use about 100 gms.For best results, use rice ada. 
    • Adjust the quantity of sugar according to your taste.
    • I feel adding caramel syrup gives a nice flavor to the payasam i.e almost similar to the authentic sadhya palada pradhaman.

                          Friday, August 8, 2014

                          How to make Ada for Ada Pradhaman / Paalada | Homemade Ada Recipe

                          Homemade Ada Recipe

                          Learn how to make Ada for Ada Pradhaman /palalda Pradhaman /Payasam.
                          Prep Time: 60 minutes
                          Cooking Time: 5 minutes
                          Makes: 1 to 1.5 cups
                          1. Unakkalari /Raw rice - 1/2 cup( see notes)
                          2. Ghee - 1 tsp
                          3. Sugar - 1 tsp
                          4. Water - to prepare batter
                          5. Banana leaves,cut into rectangles - as required
                        • Wash and soak rice in plenty of water for about 1 hour.

                        • Drain the water completely and spread the rice on a clean kitchen towel and allow it to dry for about 30 to 45 minutes.

                        • Transfer it to a blender and grind to form a fine powder.

                        • Sieve it to remove any leftover grains.Next add ghee and sugar to the rice flour.

                        • Add sufficient water and mix well form a smooth batter ( like dosa batter).Meanwhile boil water in a large pot.

                        • Take a piece of banana leaf and drizzle the batter over it.Roll it gently and tie with a string. 

                        • Once the water comes to a rolling boil,add the rolled banana leaves and cook for 3 to 4 minutes.

                        • Now remove the rolls from water .Peel the ada carefully.

                        • Cut it into small squares and wash the ada if it is sticky.Soak ada in hot water until required.

                        • NOTES

                          • You may  use pachari if unakkalri is not available.
                          • You can also use unroasted rice flour to prepare ada.In that case just add sugar ,ghee and water to the flour and mix to form the batter.
                          • For Ada Pradhaman ,cut the ada into slightly larger pieces.

                                    Thursday, August 7, 2014

                                    Garlic Chutney | Easy Chutney for Dosa / Idli

                                    Garlic Chutney

                                    Spicy garlic chutney for Dosa /Idli.
                                    Prep Time: 10 minutes
                                    Cooking Time: 15 minutes
                                    Serves: 2 to 3
                                    1. Onion,finely chopped- 1 medium( 3/4 cup)
                                    2. Garlic,sliced - 6 to 8 cloves
                                    3. Dry red chilies - 3 to 4( or according to taste,see notes)
                                    4. Salt - to taste
                                    5. Tamarind - 1/4 to 1/2 tsp( or according to taste)
                                    6. Water- as required
                                    7. Oil - as required

                                  • Heat oil in a pan,add onion and saute until it turns translucent.

                                  • Add red chilies and  garlic.Saute till onion turns golden brown.Switch off the stove.Now add salt and  tamarind .Allow it to cool slightly and grind to form a smooth paste adding 1 or 2 tbsp of water.

                                  • NOTES
                                    • I used 4 Kashmiri red chilies,if you are using regular red chilies adjust according to your taste. 

                                                            Wednesday, August 6, 2014

                                                            Aloo Paratha| Potato Masala Stuffed Indian Flatbread | Step by Step Recipe

                                                            Aloo Paratha

                                                            Potato masala stuffed Indian flatbread.
                                                            Prep Time: 10 minutes
                                                            Cooking Time: 20 minutes
                                                            Makes: 6 parathas
                                                            1. Whole wheat flour- 1 Cup( extra for dusting)
                                                            2. Water - as required
                                                            3. Salt - to taste( about 1 cup)
                                                            4. Oil / Ghee - as required
                                                            For Potato stuffing:
                                                            1. Potato,boiled and cubed- 2 medium
                                                            2. Cumin seeds - 1/2 tsp
                                                            3. Onion,finely chopped - 1/4 cup
                                                            4. Green chilies,finely chopped - 1 ( or according to taste)
                                                            5. Ginger ,finely chopped - 1/4 tsp
                                                            6. Kashmiri chili powder- 1/4  tsp( or to taste)
                                                            7. Turmeric powder - 1/4 tsp
                                                            8. Garam masala powder- 1/4 to 1/2 tsp
                                                            9. Coriander leaves,chopped - 1 tbsp
                                                            10. Salt- To taste
                                                            11. Oil- as required
                                                          • In a bowl,combine together whole wheat flour,salt and sufficient quantity of water and mix well.Knead to form a soft dough.Cover and keep aside for atleast 15 minutes.

                                                          • Heat oil in a pan,add cumin seeds and saute for few seconds.Add onion,green chilies and ginger.Saute until onion turns golden brown.

                                                          • Now add kashmiri chili powder,turmeric powder and garam masala powder.Saute for few seconds.Add potato , coriander leaves and salt to taste.

                                                          • Mix well until it is smooth.Divide the stuffing into 6 equal parts.

                                                          • Divide the dough into 6 equal parts and roll a portion of the dough into a circle of 4" diameter on a lightly floured surface.Place the filling ball in the center.

                                                          • Bring all the sides to the center and seal tightly.Pinch off the excess dough,if desired.

                                                          • Press it lightly using your finger tips to form a circle.

                                                          • Dust the surface with whole wheat flour ,roll the stuffed dough lightly to form 6 to 7 " circle.(Lightly dust the parathas with flour,if it sticks to the rolling pin or the  working surface.)

                                                          • Heat a nonstick /iron tawa ,place the paratha and let it cook until the color changes slightly for about 15 seconds over medium high heat.Flip the paratha and cook for few more seconds.

                                                          • Drizzle 1 tsp oil over the paratha.Flip the paratha again and gently press using a spatula.Cook until golden brown spots appear on both the sides.Repeat with the remaining dough and filling.Serve hot with pickle and yogurt.

                                                          • NOTES
                                                            • For best results, drizzle ghee over the parathas. 

                                                                                  Tuesday, August 5, 2014

                                                                                  Healthy Oat and Date Laddu | Oat and Date balls | No Added Sugar

                                                                                  Oat and Date Laddu

                                                                                  Healthy Oat and Date balls( Vegan, No added Sugar)
                                                                                  Prep Time: 10 minutes
                                                                                  Cooking Time: 5 minutes
                                                                                  Maked: 15 to 18 laddus
                                                                                  1. Olive oil /coconut oil- 2 tsp
                                                                                  2. Oats- 1 cup
                                                                                  3. Pistachios - 1/4 cup
                                                                                  4. Cashew nuts - 1/4 cup
                                                                                  5. Flax seeds - 2 to 3 tsp
                                                                                  6. Soft Dates - 20 to 24( or according to taste)

                                                                                • Heat  oil in  a pan,add oats,pistachios and cashew nuts.Fry for about 5 minutes over medium low flame.Allow it to cool slightly  and grind to form a coarse powder.

                                                                                • Add the oats and nuts powder to a mixing bowl.Add the pitted dates and flax seeds.

                                                                                • Mix well using your fingertips ,until combined.( use a food processor ,if desired.)Roll it into 1.5" balls.Store in an airtight container.

                                                                                • NOTES
                                                                                  • You can also use almonds ,walnuts or any other nuts of your choice.
                                                                                  •  Adjust the quantity of dates according to your taste.
                                                                                  • I halved the recipe as you can see in the pics.

                                                                                                    Monday, August 4, 2014

                                                                                                    Chemmeen Curry | Kerala Prawn Curry

                                                                                                    Chemmeen Curry

                                                                                                    Kerala style Prawn curry using coconut milk.
                                                                                                    Prep Time: 15 minutes
                                                                                                    Cooking Time: 30 to 40 minutes
                                                                                                    Serves: 3 to 4
                                                                                                    1. Prawn,cleaned- 250 to 300 gms
                                                                                                    2. Mustard seeds - 1/4 tsp
                                                                                                    3. Onion,sliced - 1 large( about 1 cup)
                                                                                                    4. Green chilies,cut into two - 1 ( or according to taste)
                                                                                                    5. Ginger and garlic ,crushed - 1 tbsp
                                                                                                    6. Curry leaves- 1 sprig
                                                                                                    7. Turmeric powder - 1/4 tsp
                                                                                                    8. Kashmiri chili powder- 1.5 to 2 tsp (or according to taste,See notes)
                                                                                                    9. Coriander powder - 1.5 tsp
                                                                                                    10. Garam masala powder- 1/2 tsp + 1 pinch
                                                                                                    11. Tomato,chopped- 1 large (about 3/4 cup)
                                                                                                    12. Thin coconut milk - 1 cup( or as required)
                                                                                                    13. Thick coconut milk - 1/2 cup
                                                                                                    14. Salt- To taste
                                                                                                    15. Oil- as required
                                                                                                  • Heat  oil in  a manchatti /pan, add mustard seeds and let it splutter.Now add onion,green chilies,ginger garlic and curry leaves.

                                                                                                  • Saute until onion turns golden brown.Reduce the flame to low,add turmeric powder,kashmiri chili powder , coriander powder and 1/2 tsp garam masala powder.

                                                                                                  • Fry for about 30 seconds ,stirring continuously.Next add tomato and mix well.

                                                                                                  • Cook until tomato turns mushy and the masala starts to leave the sides of the pan.Next add cleaned prawns and salt to taste.Mix well.

                                                                                                  • Next add thin coconut milk  and stir well.Cover and cook  for about 12 to 15 minutes or until done and gravy turns thick.

                                                                                                  • Now add thick coconut milk and stir well.Cook for few minutes and bring it to just under a boil.Switch off the stove and add a pinch of garam masala and stir gently.

                                                                                                  • NOTES
                                                                                                    • Adjust the quantity of Kashmiri chili powder according to your taste.I used about 2.5 tsp of Kashmiri chili powder as we wanted it a bit spicy.
                                                                                                    • Adjust the quantity of thin coconut milk according to the amount of gravy required.