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
Ingredients:

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

Instructions:

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.

NOTES

• 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.
  
  

Kerala Appam Recipe | Palappam | Kerala Laced Rice Pancakes | Step by Step Pictures

Kerala Palappam

Kerala style laced rice pancakes ( Gluten free and vegan)
Prep Time: 4 hours, + more for fermentation
Cooking Time: 45 minutes
Makes: 18 to 20 palappam
Ingredients:

1. Raw rice ( Pachari) - 1.5 cups( see notes)
2. Grated coconut - 3/4 cup ,heaped
3. Cooked Rice - 1/2 cup
4. Sugar- 1.5 to 3 tbsp 
5. Yeast - 1/4 tsp
6. Water - 1.5 cups
7. Salt-  to taste

Instructions:

Wash the rice well and soak it for about 4 to 5 hours.

Grind together drained raw rice, grated coconut , cooked rice and 3/4 cup water to form a smooth batter.

Next add sugar,yeast and remaining water and blend for about 30 seconds or until sugar and yeast is completely dissolved.

Transfer the batter to a large bowl.Cover and let it ferment  for about 5 to 8 hours( depending upon the temperature conditions) in a warm place , until almost doubled in volume.

After fermentation( for about 5 to 8 hours) add salt to taste.Gently stir the salt in.Cover and keep aside for atleast 30 minutes.The batter will rise a bit and will be light and foamy.

Heat the appachatti over medium high flame.Rub it with some oil if you are using an iron appachatti.( Skip this step if you are using a non stick appachatti.) Gently pour a ladle full of batter into the pan.

Immediately swirl the pan to spread the batter in a circle.Cover and cook for about a minute or until the edges turn golden brown.

Carefully remove the appam from the pan.Serve with vegetable curry/egg curry /chicken curry.

STEP BY STEP PICTURES:

In a bowl,add rice ( i used 1 cup raw rice and 1/2 cup basmati rice)and water , rinse it well.

Soak the washed rice in plenty of water for about  4 to 5 hours. 

Add grated coconut and cooked rice into a blender.

Add the drained ,soaked rice and 1/2 to 3/4 cup water to the blender.

Grind to form a smooth batter.

Next add sugar to the batter.  

Add yeast and the remaining water ,blend until sugar and yeast is completely dissolved ,for about 30 seconds.

Transfer the batter to a large bowl.Cover and let it ferment  for about 5 to 8 hours( depending upon the temperature conditions) in a warm place , until almost doubled in volume.

The batter will look something like this,after fermentation.

Now add salt to taste.

Gently stir the salt in.Cover and keep aside for atleast 30 minutes.The batter will rise a bit.

Now the batter will be light and foamy.

Heat the appachatti over medium high flame.Rub it with some oil if you are using an iron appachatti.( Skip this step if you are using a non stick appachatti.) Gently pour a ladle full of batter into the pan.

Immediately swirl the pan to spread the batter in a circle.Cover and cook for about a minute or until the edges turn golden brown.

Carefully remove the appam from the pan.Serve with vegetable curry/egg curry /chicken curry.

NOTES

• You can also use 1 cup raw rice and 1/2 cup basmati rice ,if desired.I feel adding 1/2 cup basmati rice makes appam more soft  and fluffy.
• Adjust the quantity of water depending upon the type of rice you use.Basically the batter should be a bit watery so that the edges turn out really thin.
• Adjust the quantity of sugar according to your taste.Adding a bit more sugar will help to get the edges golden brown.
• Leftover batter can be refrigerated for upto 2 days.Bring down to room temperature before making appams.
• You may serve appam with Nadan Mutta curry, Kerala Egg curry,Egg curry with potato ,Kadala curry,Kerala vegetable stew,Mutton stew,Kerala duck curry or even fish molly.

Schezwan Fried Rice Recipe

Schezwan Fried Rice

Schezwan style fried rice
Prep Time: 15 minutes
Cook time: 10 minutes
Serves: 2 to 3 people
Ingredients:

1. Cooked rice- 3 cups
2. Garlic,finely chopped-1.5 tsp
3. Onion ,finely chopped-1 to 2 tbsp
4. Celery,finely chopped- 1/2 tbsp
5. Spring onion whites,chopped-1 tbsp
6. Vegetables, sliced/chopped-1 cup(use carrot ,cabbage and green beans)
7. Capsicum(red/yellow/green)- 1/2 to 3/4 cup
8. Schezwan sauce- 2 tbsp(I used homemade Schezwan sauce)
9. Soya sauce- 1/2 tsp
10. Vinegar- 1/2 tsp
11. Black pepper powder- to taste
12. Spring onion greens,chopped- 1 or 2 tbsp
13. Salt- to taste
14. Oil- as required

Instructions:

Heat oil in a pan,add garlic and saute for few seconds.Add onion,celery,spring onion whites and saute for a minute.

Add vegetables and cook on high flame for 2 to 3 minutes.Add capsicum and saute for one more minute.

Add schezwan sauce, soya sauce ,vinegar and  black pepper powder.Mix well and cook for few seconds.

Add cooked rice and mix gently until combined.Add salt if required.Garnish with spring onion greens.

NOTES

• Adjust the spice level according to your taste.

Neipayasam | Sharkara Payasam

Nei Payasam

Traditional Kerala rice pudding with jaggery and grated coconut.

Prep Time: 10 minutes
Cook time: 30 minutes
Serves: 10 to 12
Ingredients:

1. Raw rice /Unakkalari-1 cup
2. Jaggery,grated-1 and 1/4 to 1.5 cups
3. Grated coconut-1.5 cups
4. Ghee-3 to 4 tbsp
5. Cardamom powder-3/4 tsp
6. Dry Ginger powder-1/4 tsp
7. Water-as required
8. cashew nuts and raisins-as required

Instructions:

Wash rice well ,cook rice in a pressure cooker adding sufficient quantity of water,just until done.Drain and keep aside

Combine together grated jaggery and 1/2 cup water in a pan / uruli.( Strain the melted jaggery ,to remove impurities,if required).Cook for few minutes or until it turns slightly thick.

Now add cooked rice and mix well.Cook for about 5 minutes,stirring well in between.

Add ghee and mix well until combined.Add grated coconut ,mix well and cook for few minutes.

Add cardamom,and ginger powder.Mix well until combined. Granish with cashew nuts and raisins.

Notes:

• You can fry cashew nuts and raisins in ghee ,if desired.
• Adjust the quantity of jaggery according to your taste.
• As this payasam is very rich,it is usually served in small portions.
• The quantity of ghee can be adjusted according to your taste.
  

Chicken Biriyani

Chicken Biriyani 

Spicy Kerala Chicken Biriyani.
Prep Time: 20 minutes
Cook time: 90 minutes
Serves: 3 people
Ingredients:

1. Chicken,cut into medium size pieces - 250 to 300 gms
2. Onion,sliced - 1 large( about 1 cup)
3. Tomato,chopped - 1 small( 1/2 cup)
4. Oil- as required
5. Water-as required
6. Salt-to taste

For Marination:

1. Kashmiri chili powder- 1/2 to 3/4 tsp
2. Coriander powder- 1tsp
3. Lemon Juice-1/2  tsp
4. Water-as required
5. Salt- to taste

For Masala paste:

1. Green chilies-3 to 4 nos( or more,according to taste)
2. Ginger- 1" piece
3. Garlic-3 cloves
4. Coriander leaves,roughly chopped- 2 tbsp
5. Mint leaves,roughly chopped- 1 tbsp
6. Cinnamon-1" piece
7. Cloves- 3 nos
8. Fennel seeds-1/2 tsp
9. Whole black pepper -1/2 tsp
10. Salt- to taste

For rice:

1. Basmati rice- 1.5 cups
2. Cardamom pods- 3 nos
3. Cinnamon stick,1" piece-2 nos
4. Cloves-5 nos
5. Bay leaf- 1 no
6. Water-3 cup( 1/2 cup more ,if required)
7. Ghee-as required
8. Salt- to taste

For Layering/garnishing:

1. Onion,sliced- 1 small
2. Cashew nuts- 12 to 15 nos
3. Raisins-1 or 2 tbsp
4. Garam masala- 2 to 3 pinch
5. Ghee /Oil- as required
6. Coriander and mint leaves,chopped-as required

Instructions:

Combine all the ingredients listed under 'For marination' in a bowl.Marinate the chicken with this masala.Keep aside for 10 to 15 minutes.

Heat oil/ghee in a pan and fry sliced onion,cashew nuts and raisins ( for garnishing) separately until it turns golden brown. Keep aside.

Combine all the ingredients listed under 'For masala paste' in a blender and grind to form a smooth paste.Keep aside.

                 

To prepare Chicken Masala,Heat ghee /oil in a pan,add onion and saute until it turns golden brown.

Add tomato and saute until it turns mushy.

Add the prepared masala paste and saute until raw smell leaves. 

Add marinated chicken  ,mix well and cook for 3 to 4 minutes.Add 1/2 cup water and salt to taste,mix well .Cover and cook until chicken is done.(Check in between,give it a stir and add more water if required)

Remove the lid,cook until gravy turns thick.

To prepare rice ,heat ghee in a pan,add cardamom,cinnamon,cloves and bay leaf.Saute for few seconds or until fragrant.Add washed and drained rice and saute for 2 to 3 minutes.Add water and salt to taste.Bring this to a boil.Reduce flame to low,cover and cook until it is 90 % done and water is completely absorbed.Allow it to cool completely.

For layering,Coat the bottom and sides of the baking dish with ghee.Add a layer of cooked rice.

Add a layer of the prepared chicken masala.Next add a layer of rice.

Sprinkle fried onion,cashew nuts,raisins,chopped coriander /mint leaves, 1 pinch garam masala and few drops of ghee on top.Add another layer of prepared chicken  masala .

Finally add a layer of rice.Garnish with remaining fried onion,cashew nuts ,raisins ,coriander and mint leaves.Cover tightly using aluminium foil.Bake for this for about 15 minutes in a preheated oven at 200 Deg C.(For stove top method,layer the biriyani in a heavy bottomed pan and cover it tightly using aluminum foil.Heat a tava/pan and place the biriyani vessel on top of the tava.Reduce flame to low and cook for about 20 minutes.)

Serve with onion salad

NOTES

• Adjust the quantity of green chilies according to your taste.