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.
  
  

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.
• 

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. 

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.