PALADA PRADHAMAN

Here is a heavenly dessert fit for the Gods and you too...

It is Palada Pradhaman , a milk based kheer unique to God's own country- Kerala.

No Sadya (Festive meal) is complete in Kerala without a liberal helping of Palada Pradhaman...

The traditional Palada preparation is rather laborious - it involves a lot of soaking,grinding and steaming while preparing the Ada but with the availability of Instant ada over the counter in any good departmental stores,preparing this pradhaman has become very easy.


INGREDIENTS

• FULL FAT MILK -2 LITERS
• READY TO COOK PALADA -1 1/2 CUPS
• SUGAR -2 CUPS 
• POWDERED ELAICHI -1/4 TEASPOON
• CASHEW NUTS FRIED IN GHEE -1 TABLESPOON

METHOD

• Soak the ada in water for 10 minutes.
• Boil the ada in water till they are cooked to a tender consistency.
• Meanwhile ,boil the milk ,stirring continuously ,till it is reduced to 2/3 of it's original volume.
• Drained the cooked adas. Cool well in cold water.Drain.
• Add the adas to the boiling milk and cook continuously for 5 more minutes.
• Bring to a simmer.
• Add the sugar and elaichi powder.
• Remove from heat.
• Garnish with fried cashew nuts (preferably broken bits).
• Serve hot or after it is cooled.

SAKKARAI PONGAL / CHAKKARAI PONGAL

A bowl of delectable, sweet Sakkarai Pongal....

INGREDIENTS

• RAW RICE-1 CUP
• MOONG DHAL-1/2 CUP
• JAGGERY -1 CUP
• MILK-1 CUP
• POWDERED ELAICHI-1/2 TEASPOON
• GHEE-1 CUP
• CASHEWNUTS- 10 to 12
• RAISINS -1 TABLESPOON

METHOD

• Powder the jaggery. Dissolve in hot water.Strain the impurities .
• Roast the moong dhal slightly.
• Wash and clean the rice.
• Pressure cook the rice and dhal together with 4- 4.5 cups of water till well done.
• Remove from the cooker and mash well.
• Bring the strained jaggery syrup to a boil.
• Now add the mashed ride-dhal mixture to the boiling syrup.
• Mix well.
• Add the milk and cook till it becomes a homogenous mixture.
• Now,add the milk and simmer for a while.
• Heat the ghee.
• Fry the raisins .Add to the pongal.
• Fry the cashew nuts.Add to the pongal.
• Now,add the powdered elaichi and the rest of the ghee.
• Simmer till the ghee is mixed well with the pongal.You can add more ghee to this dish while serving .

KOZHUKKATAI /MODAKAM

Now,

Who will not fall for Lord Ganesha's sweet temptation......these delicately,shaped ,juicy sweet MODAKAM / Kozhukattais....

No Ganesha Puja is complete without these offerings and I know of  folks -young and old -who wait year long for these delicious treats made specially on Ganesha Chathurthi day....

Let us see what all are needed and how we made these delicious dumplings.....

INGREDIENTS

FOR THE SWEET POORNAM(FILLING)

• GRATED COCONUT-2 CUPS
• POWDERED JAGGERY-2 CUPS
• POWDERED ELAICHI-1/4 TEASPOON
• GHEE-1 TEASPOON

FOR THE OUTER COVERING /KOZHUKKATAI

• RICE FLOUR-1 CUP
• SALT -A BROAD PINCH
• WATER-1 3/4 CUPS
• OIL-1 TEASPOON

TO PREPARE THE POORNAM(FILLING)

METHOD

• Boil the jaggery  in half a cup of water and make thin syrup.
• Add the grated coconut to the syrup.Stir well and cook continuously till the water eveporates and you get a shiny brownish mass.
• Add the powdered elaichi .Mix well.Remove from heat.
• The filling/poornam is now ready.

FOR THE OUTER CASING OF THE MADAKAM/KOZHUKKATAI

METHOD

• Heat the oil with a teaspoon of oil in a heavy pan.
• Add the oil a  a pinch of salt.
• Reduce the heat.
• Add the flour little by little stirring continuously without any lumps.
• Now, cook over medium heat till it forms a soft lump.
• Remove from heat. Knead well. 

• Now,take a lime sized ball of the rice flour  in well oiled hands.
• Pat it in your palm to make a cup .
• Place a ball of the sweet coconut poornam in this cup and cover it with the dough making it shaped like a modakam.
• Care should be taken to see that the outer casings are not too thick or too thin.
• Use up all the flour and coconut filling in this way.
• Steam these modakams in your steamer or arrange them in your idli plates and steam them for 10 -12 minutes till they get a sheen on the outsides and are well cooked.

CHAKKA PRADHAMAN/JACK FRUIT KHEER/PALAAPAZHA PAYASAM

Summer time is the time for mangoes and jackfruits...

And what can be a more appropriate time to make Chakka Pradhaman...Palaapazha payasam...(Jackfruit kheer)

Here arrives a fresh ,full ,ripe chakka /Jack fruit and the whole family is making uncalled for visits to get a whiff of the fragrance of this fruit ....

Yes...Cutting it open is a laborious task and I eagerly welcome a helping hand from my maid or family members  and once the fruit is cut open... segments are removed out,the seeds  and fibers are removed and cleaned  ....(mind you ....it takes a lot of time and patience)

Now, the plates of chakka/palaapazham  is served with a dollop of honey and I immediately reserve a portion of the fruit for my  delicious CHAKKA PRADHAMAN....

INGREDIENT

• JACKFRUIT SEGMENTS-1 LITER
• POWDERED JAGGERY-1/2 LITER
• COCONUT MILK OF 1 COCONUT
• SMALL COCONUT BITS OR CASHEW NUTS-1 TABLESPOON
• POWDERED CARDAMOM-1/4 TEASPOON
• GHEE-2 TEASPOONS

METHOD

• Clean and cut the jack fruit into smaller bits.Pressure cook with little water till soft.
• Cool.
• Grind to a paste in a mixer.
• Make a sugar syrup with a little water and jaggery.(Filter it when the sugar is just dissolved and then boil it to a thin syrup)
• Now add the jack fruit paste to the sugar syrup.
• Bring to a boil.
• Add the coconut milk  extracted from a freshly grated coconut and add to the mixture .
• Add the powdered cardamom.
• Simmer lightly.
• Remove from heat.
• Heat the ghee and fry the coconut bits/cashew nuts and garnish the pradhaman with them.
• The traditional Pradhaman has only chewy fried coconut bits   added to it but I personally prefer fried cashewnuts which adds to the taste.
• Serve hot or cold.
• The quantity of jaggery may be adjusted as per your preference and the sweetness of the fruit but care should be taken that the the sweetness of jaggery should not mask the sweet taste of the jack fruit.
• No festive lunch in Kerala is complete without this pradhaman.

CHANNA DHAL KHEER /KADALAI PARUPPU PAYASAM/PARIPPU PRADHAMAN

Here is a traditional payasam /kheer which is prepared usually in all South Indian homes during festivals or auspicious days....

It is the all time favorite Kadalai Paruppu payasam /channa dhal kheer. In Kerala ,it is known as the Parippu Pradhaman....

INGREDIENTS

• CHANNA DHAL -1/2 CUP
• JAGGERY -3/4 CUP
• COCONUT MILK -1 CUP
• CASHEWNUTS-10
• CHOPPED COCONUT BITS -1 TEASPOON
• POWDERED CARDAMON -1/4 TEASPOON
• GHEE-1 TABLESPOON

METHOD

• Roast the channa dhal in a hot pan.
• Pressure cook with enough water till it is done but not too mushy.(5 whistles)
• Soak the powdered jaggery in hot water and dissolve it. Strain away the impurities .Boil  for a few minutes.
• Heat the ghee and fry the cashewnuts .Drain. Keep them aside.
• Now fry the coconut bits in the ghee.Drain. Keep aside.
• Mash the cooked dhal slightly.Add to the sugar syrup with the water in which it is cooked.
• Bring to a boil.Add a little water or milk if it is too thick.
• Now ,add the cardamom powder and the coconut milk.
• Simmer for minute.
• Add the fried coconut bits and cashew nuts as a garnish.
• Serve hot or cold .

Linking to...

http://zestysouthindiankitchen.com/2014/10/hearth-soul-blog-hop-october-2nd-week.html#