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
Ingredients:

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

Instructions:

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.
• 

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
Ingredients:

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

Instructions:

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. 

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
Ingredients:

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

Instructions:

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. 

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
Ingredients:

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)

Instructions:

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.

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
Ingredients:

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

Instructions:

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. 

Mutta Puttu | Egg Puttu | Steamed rice flour cake with egg masala

Mutta Puttu

Steamed rice flour cake with spicy egg masala stuffing.
Prep Time: 5 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Egg- 3 small ( or 2 large)
2. Black pepper powder - to taste
3. Onion,finely chopped - 1 large( about 1 cup)
4. Green chilies,finely chopped - 1
5. Ginger and garlic ,finely chopped - 1 tsp
6. Curry leaves,chopped - Few
7. Turmeric powder - 1/8 tsp
8. Kashmiri chili powder- 1/2 to 1 tsp ( or according to taste)
9. Coriander powder - 1 tsp
10. Garam masala powder- 1/2 tsp
11. Tomato,finely chopped- 1/2 of a medium (about 1/4 cup)
12. Water - 1 tbsp
13. Salt- To taste
14. Oil- as required

To prepare Puttu:

1. Puttu Podi - 1 to 1.5 cups
2. Water- as required
3. Salt- to taste
4. Grated coconut- as required

Instructions:

To Prepare Puttu mixture-In a bowl,combine together rice flour and salt to taste.Sprinkle water a little at a time and mix well with your finger tips.It should look like bread crumbs and should not form a dough.( To check if it is done,take a handful of the wet puttu mixture and press it.If it holds its shape and crumbles easily when pressed again then the consistency is right.).Cover and keep aside for 10 to 15 minutes.

In a bowl,combine together eggs,salt and pepper powder to taste.Lightly beat the eggs and keep aside.

Heat oil in a pan  add the beaten eggs and scramble them.Transfer to another bowl and keep aside until required.

Heat oil in the same pan,add onion,green chilies,ginger,garlic and curry leaves.Saute until onion turns golden brown.

Now add turmeric powder,Kashmiri chili powder,coriander powder and garam masala powder.Mix well and saute for about 30 seconds over low flame.Next add tomato and salt to taste and mix well.

Cook over medium heat until tomato turns mushy and masala starts to leave the sides of the pan.Now add 1 tbsp of water and mix well for few seconds .Add the scrambled eggs .

Mix well until combined.Add more salt if required.Turn off the heat and keep aside.Now to prepare puttu place 1 or 1.5 tbsp of grated coconut as the first layer in the puttu mould.

Next add 2 to 3 tbsp of the egg masala mixture .Loosely fill the remaining portion with the prepared puttu mixture.Top with  grated coconut.if desired.

Cover the puttu mould  with the lid.Fill the pressure cooker ( or the bottom vessel of the puttu maker) with water equal to half its volume.Bring it to a boil.Steam cook the puttu for about 5 to 8  minutes or until you see steam escaping from the tiny holes on the lid. Take out the mould and invert it onto a serving plate.

NOTES

• Adjust the quantity of chili powder according to your taste.