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.
  
  

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. 

Instant Neer Dosa | Rice And Coconut Crepes | Gluten Free Crepes| Quick Breakfast Recipe

Neer Dosa

Quick and easy rice flour and coconut crepes.
Prep Time: 5 minutes
Cooking Time: 10 minutes
Serves: 2 to 3
Ingredients:

1. Rice flour - 1 cup
2. Grated coconut - 2 tbsp
3. Water - 1.5 cups
4. Salt - to taste

Instructions:

In a blender combine together rice flour,grated coconut and 3/4 cup water.Grind to form a smooth batter.

Transfer the batter into a bowl,add remaining water and salt to taste.Mix well until combined.

 

Heat a non stick pan/tawa (with edges) and lightly grease it. Mix the batter well,and pour a ladle full of batter on one side of the tawa.Quickly lift the pan/ tawa and tilt it to help spread the batter across the entire surface of the pan.Add more batter to fill the gaps.

Cover  and cook over medium heat for about 1 minute or until  it starts to leave the sides of the pan.

Carefully lift dosa from the pan and invert it onto a plate.

Fold the dosa into half and  into quarter after that.Repeat with the remaining batter to make more dosas.

 NOTES

• If the pan/ tawa is not hot enough ,dosa might crack.
• Make sure you stir the batter well eachtime ,just before pouring the batter on the pan.
• You can also make neer dosas using raw rice.In that case soak 1 cup rice for 2 to 3 hours.Drain and grind to form a smooth paste along with 2 tbsp grated coconut and water.Add required amount of salt and water to form a thin batter.
• Neer dosa can be served with chutney or a mixture of jaggery and coconut or even chicken/fish/egg curry.
  

Urulakizhangu Bonda | Aloo Bonda | Quick Snack Recipe

Urulakizhangu Bonda

Spicy Potato dumplings.
Prep Time: 10 minutes
Cook time: 20 minutes
Makes: 12 to 14 bondas
Ingredients:

1. Potato,cubed and boiled- 2.5 to 3 cups(3 medium potatoes)
2. Mustard seeds-1/4 tsp
3. Ginger ,finely chopped- 1 tsp
4. Green chilies,finely chopped- 2 nos
5. Curry leaves,chopped-few
6. Onion,finely chopped-1 small
7. Turmeric powder- 1/4 tsp
8. Kashmiri chili powder- 1/8 to 1/4 tsp( optional)
9. Turmeric powder- 1/4 tsp
10. Salt- to taste
11. Oil- as required

For batter:

1. Besan/ gram flour-1/2 cup
2. Rice flour-1/4 cup
3. Kashmiri chili powder-1/8 tsp
4. Turmeric powder- 1/8 tsp
5. Black pepper powder- 1/4 tsp
6. Asafoetida- 2 pinch
7. Bicarbonate of soda - 1 pinch
8. Salt-to taste
9. Water- as required

Instructions:

To prepare the filling,heat oil in a pan,add mustard seeds and let it splutter.Add ginger,green chilies,curry leaves and onion.Saute until onion turns translucent.

Add turmeric powder and kashmiri chili powder.Saute for few seconds.

Add the boiled potatoes and salt to taste,mix well.Mash it well with the back of the spoon.

Allow this to cool for 10 to 15 minutes and divide it into 12 to 14 equal sized balls.Keep aside.

To prepare the batter ,in a mixing bowl combine together all the ingredients listed under 'for batter' to form a medium thick batter.

Heat oil in a pan,dip the potato balls in the batter and deep fry in hot oil.( Make sure the batter is thick enough to coat the potato balls.)Flip the balls once in between for even cooking.Fry till it turns golden brown on all the sides.

Serve with tomato sauce or chutney.

NOTES

• I halved the recipe and got 7 medium sized Aloo bondas.

Rice flour brownies | Gluten free brownies

Rice flour brownies

Recipe adapted from : The roasted root,you can find the original recipe here.
Gluten free rice flour brownies
Prep Time: 10 minutes
Cook time: 30 minutes
Yields: 16 brownies
Ingredients:

1. Brown rice flour- 1.5 cups
2. Baking soda-3/4 tsp
3. Instant coffee powder- 1 tsp( optional)
4. Salt-1 pinch
5. Butter,melted- 3/4 cup
6. Sugar-1.25 cups ( i used brown sugar)
7. Cocoa powder-1 cup
8. Vanilla extract-1 tbsp
9. Eggs-3 large
10. Dark chocolate chips- 1 cup( optional)

Instructions:

Preheat oven to 180 deg c.Line a 8" x 8" pan with parchment paper.

In a mixing bowl combine together,brown rice flour,baking soda,instant coffee powder ( if using)and salt,using a fork.keep aside.

In a sauce pan,melt butter over medium heat.Add sugar and mix well until combined.

Remove sauce pan from the heat and add cocoa powder.Mix well.

Whisk in vanilla extract.

Add eggs one at a time,whisking well as you do so.Whisk well so that the mixture is smooth and glossy.

Now add the dry ingredients and mix well ,just until combined.

Fold in the chocolate chips and transfer the batter to the prepared pan.Bake for about 30 to 35 minutes or just until  cooked all the way through.( Do not over bake.)

Allow it to cool completely before cutting and serving.

NOTES

• You can also use oats flour instead of rice flour,if desired.
• I used just 1/4 cup chopped dark chocolate.
• These brownies taste even better the next day.

Gluten Free Banana Muffins | Rice Flour Banana Muffins

Gluten Free Banana Muffins

Easy gluten free banana Bread/Muffins
Recipe Source: Al Dente Gourmet,You can find the original recipe here.
Prep Time: 10 minutes
Cook time: 30 -55 minutes
Makes: 18 muffins or One Loaf
Ingredients:

1. Rice flour-2 cup
2. Baking Soda-1/4 tsp
3. Baking Powder- 1.5 tsp
4. Salt-1 pinch
5. Sugar-3/4 cup ( i used brown sugar)
6. Egg-2 large
7. Vegetable oil-1.5 tbsp
8. Milk-1/2 cup
9. Bananas,mashed-1 cup

Instructions:

Preheat oven to 180 Deg C.Line the muffin tin with paper liners.(If you are using a loaf pan,line it with parchment paper.)

In a mixing bowl combine together rice flour,baking soda,baking powder and salt ,using a whisk.

In another bowl ,combine together sugar,egg,vegetable oil ,milk and mashed bananas.Mix well until combined.

Add in the dry ingredients and mix well until combined.Fill the cupcake liners so that they are 3/4 th full , bake for about 25 to 30 minutes or until a skewer inserted into the center comes out clean and is just firm.Do not over bake.( if you are using a loaf pan,it may take about 50 to 55 minutes).Allow it to cool completely.

Notes:

• This can be stored in an airtight container for upto 2 days.