Ada Pradhaman

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Any Kerala Sadya/Feast is incomplete without a payasam/kheer. Semiya/Vermicelli or rice payasams are more common variety which you can find in most part of India. But as the name suggests, Ada Pradhaman is the king of all payasams and if I am not wrong, a signature dish you will find only in Kerala 🙂 So you might ask, what does it mean afterall!! Well, Ada is nothing but thin flat rice cake. That’s the best definition I can come up with. In olden days, everyone used to make Ada at home. Though I am not very sure about the recipe now, I am sure it is an easy thing to prepare 😛 Traditionally it is made by steaming the batter/flour wrapped in a banana leaf. But these days, its easier to buy it from the grocery stores. You should be able to find this in the same section as Vermicelli. So now you know what Ada is. Pradhaman in Malayalam means ‘the First’ or ‘Foremost in position’. So it translates to being the foremost among payasams.

And the good part about Ada Pradhaman is that it is healthier than its counterparts 🙂 The reason being, it doesn’t contain sugar at all. The sweetness of this payasam comes from Jaggery. For those of you who are not sure about the health benefits of jaggery, let me brief you with some of them. Jaggery is, so to say, unrefined sugar and is the best sweetening agent. It helps in digestion and also purifies blood. That’s enough reasons to make this wonderful and yummy payasam. I was never a fan of brown payasams, but after knowing the health benefits of jaggery, I am sure that going forward, I am going to make these more than the good looking ‘white’ ones 😛

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INGREDIENTS:

Note: Cup used for measurement is US measurement cup, 1 cup = 237 ml

Jaggery(dark brown) – 230 gms
Ada – 200 gms or 1 cup
Coconut milk(thick) – 300 ml
Ghee – 3 tbsp
Cashew – 2 tbsp
Raisins – 2 tbsp
Cardamom powder – 3/4 tsp
Dry ginger powder(optional) – ¼ tsp
Cumin powder(optional) – ¼ tsp
Coconut slices/thenga kothu(optional) – 1 tbsp

METHOD:

1. Bring 2 cups water to boil. Add 1-2 tsp of ghee to the water. This will prevent ada from sticking to each other. Add ada and boil it in medium high flame till the ada gets soft. Stir occassionally. It will take about 15-20 mins for the ada to cook well. I had crushed the ada using a pestle and mortar to make it look uneven and small. That is just my preference. You can use the ada as is.
2. Running cold water over the cooked ada also ensures that ada doesn’t stick to each other. Drain and keep aside for using later.
3. Meanwhile, heat ghee in a sauce pan. Add half sliced cashews and sauté till they become light brown. At this time add the raisins and fry till raisins are blotted. If you are using coconut slices, fry the coconut slices till it turns brown. Transfer the fried cashews, raisins and coconut slices to a plate for using at a later time.
4. In the same sauce pan, melt jaggery using some water(apprx. 8 cups). Taste the water to decide how sweet you want your ada pradhaman to be. If you want it sweeter, add more jaggery(20-30 gms)
5. Once jaggery melts, add thick coconut milk to it and stir well. Once you pour the coconut milk, cook in medium flame and stir often. Otherwise the coconut milk might split.
6. Add the cooked ada to it and stir well. Add cardamom powder, cumin powder and dry ginger powder now(I used only cardamom powder). Bring it to a thick consistency by stirring frequently for about 10 mins.
7. Once done, add the fried coconut slices, cashews and raisins. Serve hot/chilled.

Note: 1. If you want your ada pradhaman to be dark brown, use only half the quantity of coconut milk and instead use water. The more you add white(coconut milk or milk), the more it gets lighter in color. Quite obvious huh??!! 😉

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Chocolate Vanilla pudding

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If you want to impress a guest/loved one with an elegant dessert, Chocolate Vanilla layered pudding is your perfect choice. The presentation itself will give you full points 😉

Well, the reason I made this layered pudding is ‘coz I absolutely love puddings. And the combination of chocolate and vanilla is just out of the world 🙂 Even when I eat ice-cream, it is either a scoop of chocolate and vanilla ice cream each or vanilla ice cream topped with chocolate syrup 🙂 So this simple recipe is for all the ‘vanilla and chocolate’ lovers!

Click on the ingredients to get the recipes for chocolate pudding and vanilla pudding.

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INGREDIENTS:

Chocolate puddingRecipe here – 1 cup
Vanilla puddingRecipe here – 1 cup

METHOD:

1. Get your dessert bowls ready before preparing the pudding. The pudding thickens very quickly once you remove it from heat. So it is good to pour the freshly made pudding directly into the serving bowls and it ensures that it takes a good shape in the bowl.
2. Pour the chocolate pudding into the bowl. Fill 1/3rd of the cup with chocolate pudding.
3. Let it cool down a little. Meanwhile you can get the vanilla pudding ready.
4. Fill the remaining 1/3rd of the cup with vanilla pudding.
5. Refrigerate it for atleast 1 hour.
6. Serve with your choice of topping. It could be topped with a cherry, or a mix of berries/fruits or nuts and raisins.

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Chocolate pudding

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Pudding is one of my favorite desserts. The best part is that it can be made so many different flavors. Also, the end product is just amazing considering the least amount of effort and time you put in making this dessert. Without much introduction or stories, let me give you the recipe for this chocolate pudding. You could top it with fresh cut fruits or any dry fruits.

You could use this chocolate pudding to making Chocolate layered truffles/cakes or Layered chocolate-vanilla pudding!!

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INGREDIENTS:

Unsweetened cocoa powder – ¼ cup
Cornstarch – 2 tbsp
Sugar – ¼ cup
Salt – a pinch
Whole milk – 2 cups
Semi-sweet chocolate chips – ¼ cup
Butter – 1 tbsp

METHOD:

1. In a bowl, combine together cornstarch, cocoa powder, sugar and salt.
2. Take the milk in a saucepan and whisk the cocoa powder mixture in the milk gradually.
3. Bring the milk to boil and stir occasionally to avoid lumps.
4. Remove from heat when the mixture starts to thicken.
5. Stir in the chocolate chips and butter and mix well till they dissolve well.
6. Pour into serving dishes.
7. Chill before serving(For about 2 hours). Top it with your choice of fruits, berries, cherry, cashew or pistachios 🙂

Vanilla Pudding

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It has been quite a while since I posted my Very Berry Parfait recipe and I remember my promise of posting the recipe of the pudding used in that :-). So here is the recipe of a very simple and quick vanilla pudding. Wouldn’t take more than 10 mins to prepare this and 2-3 hours for refrigerating it. You can use it for making layered pudding or as part of a parfait or relish it as is! I simply love puddings. It indeed is an elegant dessert to serve your guests too!

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INGREDIENTS:

Milk – 2 cups
Butter – 1 tbsp
Cornstarch – 2 tbsp
Vanilla extract – 1 tsp
Sugar – 1/2 cup
Salt – a pinch

METHOD:

1. In a saucepan, heat milk and butter.
2. In a bowl, combine together cornstarch, sugar and salt.
3. Once the milk is heated(when bubbles start to form on the sides), stir in the cornstarch mixture slowly. Stir well to avoid lumps.
4. Remove from heat when the mixture starts to thicken.
5. Stir in the vanilla extract and mix well.
6. Pour into serving dishes.
7. Chill before serving. Top it with your choice of fruits, berries, cherry, cashew or pistachios 🙂

Very Berry Parfait

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Summer has started and I see berries everywhere. Also I have been thinking so much about what could possibly be the best recipe to begin with. So I thought, it would be good to make something sweet, yet healthy and very simple. Presenting my first recipe for the blog…VERY BERRY PARFAIT.

As I said, since this is my first recipe that  I am posting, I would want to keep it very simple yet something that can be a good option to make if you have guests and want to impress them with your presentation skills 😉 Also, take my word, it tastes amazing and fresh because of all the berries. And kids are going to love it too because of the jello!

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The ingredients include Vanilla Pudding. And in this recipe,  I am going to suggest store bought pudding though I have used home made vanilla pudding. The reason might sound dumb. But I forgot to take the photographs of my pudding and so I am not ready to post the recipe for it yet 😦 But I promise, I will be posting the recipe for the vanilla pudding very soon.

So here we go…

INGREDIENTS:

Mixed Berries(I used Strawberry, Raspberry, Blueberry & Blackberry) – 2 cups
Vanilla pudding – 2 cups
Strawberry Gelatin – 2 cups

METHOD

1. Wash and clean all the berries. Cut strawberries into 4 quarters and blackberries can be cut into halves. Keep aside the berries to be used when we assemble the parfait.

2. Use any brand of strawberry gelatin and mix it to make 2 cups. Refrigerate it and keep stirring occasionally.

3. Once the gelatin is in the consistency of a thin soup, take it out from the refrigerator. Take the parfait glasses for assembling. Put equal portions of mixed berries into each glass to fill 1/4th part of the glass. Pour the strawberry gelatin till the glass is half full . Stir the berries lightly, so that they float in the gelatin.

4. Spoon in the vanilla pudding over the gelatin. Keep some space in the glass for topping the parfait with the berries. Refrigerate the parfait so that it is set well. Give it 30 mins to an hour to set well.

5. When you serve the parfait, top it with the remaining mixed berries.

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