PAALADA PRADAMAN (Milk Rice Payasam)

 

Paalada Pradaman

Was in Palakad, Kerala, last week, visiting Mr&Mrs Prasad, who are my niece's inlaws, for a social visit. They are one of the most hospitable couple we know. Whilst enjoying Keralite cuisine at their home, Greeja and I stumbled upon this wonderful, simple to make Kerala Payasam called Paalada Pradaman, which obviously they served as desert after our meal. By the way for those who do not know what payasam is, it is an Indian sweet desert with pudding/porridge like texture. 

Ingredients

The most important ingredient is called the "ada", which is rice based, kinda crystalised rice. It is specially prepared through a process of pounding, drying and then converted into crystal like texture. Anyway this stuff is also available commercially in Kerala. Mine, I got it from Mrs Maheswary Prasad, who was kind enough to not only share the recipe but also the "ada".

Besides "ada' you will need 1 litre of Milk, Cashew nuts, raisins, cardamom and ghee. By the way I am using "Uthukulli Ghee" for this preparation, one of the finest in India.  

"Ada" being soaked.

Soak the "ada" in plain water for about half an hour. After which it will soften and expand. Use plain room temperature water. Do not use hot water, because it will turn the "ada
soggy. 

The expanded "ada" 

 

Boiling Milk

Pour 1 litre of milk into a pot and allow it to boil slowly. Preferably use fresh milk, otherwise evaporated milk o powdered milk will do. As the milk boils add sugar to taste.

Palm Crystal Sugar

For today's preparation I used palm crystal sugar. This is the finest non refined sugar, which also has a unique taste. I get my supply from India, though it is available in selected Indian stores in Malaysia but pricier. 

"Ada" is added.

Once the sugar dissolves and given another 2 or 3 boils, transfer the entire "ada" into the boiling milk and allow it to boil for another 5 minutes or so. Make sure you stir the mixture constantly otherwise the milk may burn. 

Tampering

Meanwhile transfer 3 - 4 table spoon of "Uthukkuli Ghee" into a pan, and allow it to get heated. Add Cashew nuts, followed by cardamom and then raisins into the heated ghee. Control the fire on your stove so that the items on the ghee do not get burnt. Once the aroma of the cardamom reaches your senses, transfer the entire content into the boiling milk which already has the "ada".

Payasam settling

Off your stove, and allow the content to settle by itself, do not stir,close the lid of the pot. Half an hour later stir the entire mixture and it is ready to be served. 

Paalada Payasam is Ready

Viola your Palaada Payasam is ready. This Kerala Payasam goes very well as a desert for both vegetarian and non vegetarian meal. It is very light and does not give a weighed down feeling after a hearty meal. 

This is one of the easiest payasam to make, unlike other complicated ones which requires technical know hows.

So everyone, do try it out and let me know.

ravivarmmankkanniappan@1251150420243.0567° N, 101.5851° E.

 

 

 

Mango Jackfruit Salsa - from Beardo's new retro Kitchen

 

The Mango Jackfruit Salsa

After a long hiatus "I AM BACK". In actual fact Beardo and Family have been busy since last November. It was my niece's wedding in Pallakad, India, followed by a reception in Segamat, Malaysia. After that, the long overdue attention to the kitchen was set in motion. As with all renovation work it will start with one and it builds over time with new ideas.

As you can see, we gave our kitchen a retro look with a meatsafe (managed to get a 50 year old from Kajang) and a retrofitted sewing machine as a water corner. Even the pot/pans hanger is a salvaged balinese door head and another piece of wood salvaged from and old rubber sheet smoking contraption.

Ok enough of the tour, lets get to business. 

To make this salsa we need one green mango, 6 - 7 ripened jackfruit, one large onion, 6 clove of garlic, 2 - 3 red chillies, all to be sliced thin.

Ingredient for the Salsa

Heat wok with coconut oil, and tranfer the garlic first, followed by the onions, and stir for about 2 minutes. Then transfer the sliced mango, stir well for another 2 minutes then add the sliced jackfruit and continue to stir for another 2 minutes. Finally top it of with the sliced chillies and continue to stir. Btw after more tha 20 years using an electric stove, we have returned to gas. It has a different feel though.

Onion and Garlic

Sliced Mango

Sliced Jackfruit

Sliced Chillies

And for the tempering, heat coconut oil and add mustard seed, urad dhall, and let it splutter. Then add 2 spoons (add more if you want it spicier) of chilly powder and stir well. For a rich flavour add 2 spoons of ghee and allow it to give a caramalised feel.

Coconut Oil, Mustard seeds and Urad Dhall

Caramalising the Chilly

Once the chilly tempering gives a nice body, transfer it to the wok and stir well, allowing the paste to blend well. Finally add salt for taste and stir well. Before removing salsa from the stove, take a spoon of palm sugar or jaggery add to the prep.

Blending the Chilly Paste with the Main Ingredient

Viola, there you have it Mango Jackfruit Slasa

The Finished Dish

The mango jackfruit salsa can be a good accompaniment with rice and Indian Breads. Also it can be a great filling for Tortilla too. 

So everyone, do try this simple to prepare dish and let me know.

Till the next recipe, adios amigos.

Cheers.

ravivarmmankkanniappan@1849180320243.0567° N, 101.5851° E