Palada pradhaman from scratch ~ Kerala Special

Hope all of you who celebrate Onam had it in a grand way. This Onam, I wanted to make the most favored payasam of Kerala - Palada pradhaman. Now a days making palada isn't a big affair when you can have ready made ada packets off the shelf from stores. But I wanted to try it from scratch i.e prepare ada at home.

Traditionally the batter is spread on banana leaf and is rolled and tied with the string from the leaves itself. Then these rolled leaves are dropped in boiling water and cooked. The adai is peeled from the leaves and cut into pieces. I was thinking of doing it the same way. But I haven't seen this myself and all I have is the theoretical knowledge of it. Just before making, called my amma to clear my doubts. My sister picked up the call and I said the reason for my calling and she was like I am enough to clear your doubts. And she told she she has made ada twice from scratch. She suggested me to use the vadam stand which will be easier to manage.

Preparing the ada

You need

Raw rice flour - 1 cup

Salt a pinch


Method

Soak rice for 5 hours or overnight.Grind to a smooth paste with a pinch of salt. The batter should not be very runny. While grinding the rice, take care not to add to much water and end up with a runny batter.
Spread the batter slightly thick on the greased plate.

Steam for 10 minutes. Remove the ada from  the plate and cut into four.

 Score into strips and chop into tiny bits.

By this time, the ada would have dried a bit and it will not be sticky. Transfer the bits to plate.

Repeat the steps with the remaining batter and store the ada in the refrigerator if you are not using it right away. If you have good sunshine, you could sun dry it and store in an air tight container for a long time. 

The ada measured to 1 cups heaped.



To prepare the palada pradhaman

You need
Ada - 1 cup heaped

Sugar - 2 cups

Milk - 2 litres


Method

Usually, the ada is cooked in  a mix of water and milk , till it turns soft. Then milk is added in installments and cooked till it is thick and then sugar is added to it and it is further cooked to attain a creamy consistency. All this will take loads of time. So I tipped all the ingredients to my 7 litre  cooker and pressure cooked for one whistle and kept the heat in lowest flame and continued for another 15 minutes. By then the pressure had build up inside and milk started coming out of the pressure vent along with the whistle. I switched off the heat and left if for half an hour.

Opened the pressure cooker and went on to cook till it had a creamy consistency which took nearly an hour on medium heat. Cooking in the pressure helped to get that pink color which intensed on further cooking and could cut down the cooking time and constant stirring. Leave it for an hour or so to let the pradhaman mature the flavor further.  The test for doneness is when you pour a ladle of the pradhaman on a plate and draw a line it should not join immediately.

Tasting just one spoon of the luscious pradhaman will make you forget all the work that went into it.

PEX Plumbing Grows in Popularity

Today’s New Plastic Piping Can Be a Smart Alternative to Traditional Plumbing Solutions!

PEX piping is fast becoming one of the most widely used and affordable plumbing solutions on the market. PEX is an acronym for “cross-linked polyethylene”. It is a bendable, plastic plumbing pipe that was first developed in the 1960s but has become extremely popular in recent years for residential plumbing purposes.

PEX plumbing has many advantages over traditional plumbing and piping materials – including copper and other plastics. It is easy to install, more affordable than copper and other metals, and has a reputation for great performance. PEX pipe is made through a special chemical process that gives it great strength. PEX piping is able to withstand a wide temperature range – from sub-freezing temperatures up to 180 degrees F. PEX piping is also quieter than most traditional pipe systems. PEX connections are much simpler to make and don’t require soldering or gluing like fixed metal pipes. Plus, PEX pipes can bend around corners, reducing the need for joints – which is where most leaks and pipe failures occur.

PEX is a Great Value:
One of the biggest benefits of using PEX pipe in your home is the cost. From materials to installation, PEX is by far the most cost effective plumbing you can buy. The pipe itself is cheaper than other materials, and you’ll also save big on installation and labor costs because PEX comes in longer, flexible sections with fewer fixings. The light weight and easy fitting of PEX makes the entire installation process much shorter than traditional plumbing, so you can outfit your whole home with PEX in dramatically less time than it would take to re-plumb conventionally.

PEX Delivers Performance:
PEX pipe has so far proven more durable than traditional plumbing, too. There’s no need to worry about potable water delivery because the plastic is resistant to most of the chemicals commonly found in water systems. The smooth interior of the pipes means less corrosive build-up and mineral deposits to clog the plumbing over time. The flexible material resists freezing and bursting much better than traditional metal pipes.

PEX Provides Maintenance Savings:
The convenience of PEX installation carries over into maintenance, too. PEX is much easier to repair or replace if something goes wrong, speeding repairs and saving you money on what is often the most expensive part of plumbing repairs—hourly labor costs.

PEX Has Some Drawbacks:
The one drawback of PEX pipe is that it’s not appropriate for outdoor use. Though it does resist damage from freezing when installed indoors, it won’t stand up to harsher outdoor temperatures. UV light can also break down the plastic, which can lead to big problems.

PEX Myths Debunked:
Plastic plumbing was popular in home construction in the 1980s, and it had lots of problems. Some holdouts continue to insist that PEX plumbing hasn’t changed much in the past 30 years. This simply isn’t the case. Today’s PEX is made of completely different material and has been proven reliable and low-maintenance for many years. Plumbers all across the country use the new, innovative PEX time and again; its reputation these days is much different than that of plastic pipes in the past.

If you’d like to learn more about PEX plumbing, talk to a Horizon Services plumbing technician. You’ll be able to compare costs, get information about what installation will entail, and determine if PEX is right for your home. Chances are, no matter where you live or how your home’s plumbing is currently set up, installing PEX piping can help your plumbing system work more efficiently and can save you money on expensive plumbing service and maintenance costs.



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Inji Puli /Pulikachal - Ginger in tamarind sauce ~ Kerala Special

Today is Uthradam, the day preceding Onam and it is as important as the Onam day. The last minute shopping rush on Uthradam, to get every thing ready for Onam is termed as "Uthrada Paachil ". All those who will be celebrating Onam will be busy shopping for veggies, bananas, chips and Onakodi ( new dress to be worn on the day of Onam). The streets will buzzing with people. At home, preparations of the Sadhya/feast will be going on full swing. As I mentioned in my last post, apart from the vadukapuli achar, inji puli is the other star pickle for the sadhya. This will also be prepared in advance and it tastes better as it ages a day or two. 

The preparation of inji puli is quite easy but there is some amount of cooking time involved since the tamarind extract has to be simmered till it is half of the original quantity. As the name suggests, inji is ginger and puli is tamarind. So this is essential a harmony of these two tastes complimented by green chilly, salt and a bit of jaggery too.

You need

• Tamarind - lemon sized ball
• Green chilly - 5 nos
• Ginger, finely chopped - 2 tblsn
• salt to taste
• Grated jaggery - 1 tblspn
• Turmeric - a pinch
• Red chilli powder - 1/2 tspn
• Fenugreek powder - 1/4 tspn

To season

• Gingely oil - 1 tblspn
• Mustard seeds - 1 tspn
• Chana dal - 1 tblspn
• Curry leaves - 1 sprig
• Red chillies - 2 nos, broken into two

Method

Soak the tamarind in 3 cups of warm water for 10 minutes. Soaking in warm water helps to  fully extract the juice easily. Extract the tamarind pulp and keep it aside. If you need add some more water as you squeeze but let it not exceed another half cup. If you add too much of water,then you will have to simmer to longer to thicken.


Heat oil in a kadai. Add mustard seeds and when it splutters, add chana dal, broken chillies and curry leaves. When dal turn light brown, add finely chopped green chillies and ginger. Saute for a minute. Add the extracted tamarind water, turmeric and salt. Let it simmer and reduce to half the quantity. Add red chilly powder and grated jaggery. Let it simmer to a thick gravy. Check the salt and tanginess and add more spice accordingly.
It will stay good for a week if kept outside.

The measurements need not be very accurate and you can go by your instinct and add accordingly. If you like to have a bit of sweetness to taste, then increase the jaggery.


Wishing all my readers and friends a very happy and colorful ONAM.