![attprthm[?].JPG](http://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/%E0%B4%85%E0%B4%9F%E0%B4%AA%E0%B5%8D%E0%B4%B0%E0%B4%A5%E0%B4%AE%E0%B5%BB.JPG/220px-%E0%B4%85%E0%B4%9F%E0%B4%AA%E0%B5%8D%E0%B4%B0%E0%B4%A5%E0%B4%AE%E0%B5%BB.JPG) Ada pradhaman | |
| Type | Pudding |
|---|---|
| Course | Dessert |
| Place of origin | India |
| Region or state | Kerala, India |
| Main ingredients | Rice ada, Coconut milk, jaggery or sugar, ghee |
Ada pradhaman is a traditional Keralite dessert made by using the rice ada (rice pasta or flakes) with a sauce of cooked coconut milk and jaggery. [1] [2] [3] Ada pradhaman is specially prepared in homes of the state of Kerala, India on the festival day of Onam. It is a variety of payasam, and is served together with sadya. [2]
Cooked rice ada is added to coconut milk, then topped with a jaggery syrup and other ingredients such as nuts, raisins, and cardamom. [4]
The dish is usually served hot. It is one of the most common desserts in Kerala. [5]
Palada Pradhaman or Palada Payasam is a type of Payasam made with Pal (milk), rice ada, sugar, cardamom powder, nuts and raisins. [6] Palada Pradhaman or palada payasam is offered specially to devotees as Prasada in Kerala Temples.
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs.
Laddu or laddoo is a spherical sweet from the Indian subcontinent made of various ingredients and sugar syrup or jaggery. It has been described as "perhaps the most universal and ancient of Indian sweets."
Sadya, also spelt as Sadhya, is a meal of Kerala origin and of importance to all Malayalis, consisting of a variety of traditional vegetarian dishes usually served on a banana leaf as lunch. Sadya is typically served as a traditional feast for Onam and Vishu, along with other special occasions such as birthdays, weddings and temple festivals. In Brahmanical tradition, the term "sadya" (सद्य) in Sanskrit means "immediate," "soon," or "quickly." It is derived from the root "sādhyā" (साध्या), meaning "achievable" or "attainable." In South Indian cuisine, especially in Kerala, "sadya" came from the concept of 'immediate brahmanical feast'.
Kheer, also known as payasam or payesh, is a pudding or porridge popular in South Asia, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavoured with dried fruits, nuts, cardamom and saffron. Instead of rice, it may contain cracked wheat, vermicelli (sevai), sago or tapioca (sabudana).
Puran poli is an Indian sweet flatbread that is popular in South India and the state of Maharashtra. It is also known as Puran puri, Holige, Obbattu, Bobbattlu, Poley, Bakshamulu, and Boli.
Mithai (sweets) are the confectionery and desserts of the Indian subcontinent. Thousands of dedicated shops in India, Bangladesh, Nepal, Pakistan and Sri Lanka sell nothing but sweets.
Puttu, also called pittu, is a dish native to the Southern Indian states of Kerala, Tamil Nadu, and parts of Karnataka, as well as Sri Lanka. It is made of steamed cylinders of ground rice layered with coconut shavings, sometimes with a sweet or savory filling on the inside. Puttu is usually a breakfast dish served hot with either sweet side dishes such as palm sugar or banana, or savoury with chana masala, chutney, rasam, or meat curries.
Kerala cuisine is a culinary style originated in the Kerala, a state on the southwestern Malabar Coast of India. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice as a typical accompaniment. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, asafoetida and other spices are also used in the preparation.
Chakka prathaman is a traditional payasam (pudding) of Kerala, India.
Sindhi cuisine refers to the distinct native cuisine of the Sindhi people from Sindh, Pakistan. Sindhi cuisine has been influenced by Central Asian, Iranian, Mughal food traditions. It is mostly a non-vegetarian cuisine, with even Sindhi Hindus widely accepting of meat consumption. The daily food in most Sindhi households consists of wheat-based flat-bread (Mani) or rice accompanied by two dishes, one gravy and one dry with curd, papad or pickle. Freshwater fish and a wide variety of vegetables are usually used in Sindhi cuisine. Restaurants specializing in Sindhi cuisine are rare, although it is found at truck stops in rural areas of Sindh province, and in a few restaurants in urban Sindh.
Sevai, also called shavige, saemia and santhakai, is a type of rice vermicelli dish popular in India. While typically made from rice, varieties made from other food grains like wheat, ragi, and others can also be found.
Coconut rice is a dish prepared by cooking white rice in coconut milk or coconut flakes. As both the coconut and the rice-plant are commonly found in the tropics all around the world, coconut rice, too, is found in many cultures throughout the world, spanning across the equator from Southeast Asia, the Indian subcontinent, South America, Central America, West Africa, East Africa, the Caribbean and Oceania.
Kuswar or Kuswad is a set of festive sweets and snacks made and exchanged by Christians of the Konkan region in the Indian subcontinent for the Christmas season or Christmastide. These goodies are major parts of the cuisines of the Goan Catholic community of Goa in the Konkan region, and the Mangalorean Catholic community of Karnataka. There are as many as 22 different ethnic recipes that form this distinct flavour of Christmas celebration in Goa and Mangalore. Kuswad is also made and exchanged by Karwari Catholics of Carnataca and the Kudali Catholics of Sindhudurg, in the Konkan division of Maharashtra.
A sanna is a spongy, steamed, and savoury unfilled dumpling originally made of red rice, black lentil and coconut in the Konkan region, by the western coast of the Indian subcontinent. They originated in Goa and Damaon, Mangalore, Bombay and Bassein (Vasai), and are especially popular among Goans, both the Goan Hindus and Goan Christians, and also among the Konkani migrants outside Konkan in Karachi, Sindh, Gujarat, Karnataka and Kerala. They are also loved by the people of the Konkan division, such as the Kuparis of the Bombay East Indian community.
Ada, Ela Ada, Patholi, Genasele, or Yelaiyappam is an Indian sweet and traditional Kerala, Karnataka and Konkan delicacy. It can be seen even in parts of Tamil Nadu as well, consisting of rice parcels encased in a dough made of rice flour, with sweet fillings, steamed in banana leaf and served as an evening snack or as part of breakfast. Grated coconut and rice flour are the two main ingredients. It is a snack made out of raw rice flour, sugar or jaggery and grated coconut. It is usually prepared on Onam. Poovada is prepared in the tip end of the plantain leaf as the Nivedyam for Onam, into this ada goes, with the coconut filling, a sprinkling of the Thumbapoo, making it more auspicious. Sometimes banana is also added in the filing which is coconut-jaggery-banana filling. Spicy Ottada is a unique breakfast with maida and rice flour as the main ingredients. It can be also made without maida, but using the rice flour alone and it is not steamed instead cooked on Tava or flame. Sometimes the fillings inside ada would be Chakkavaratti. Ada is also given as Prasadam to devotees at temples in Kerala.
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.
The Thalassery cuisine refers to the distinct cuisine from Thalassery city of northern Kerala, which has blended in Arabian, Persian, Indian and European styles of cooking as a result of its long history as a maritime trading post.
Suji ka Halwa or Mohan Bhog is a type of halvah made by toasting semolina in a fat like ghee or oil, and adding a sweetener like sugar syrup, honey, or jaggery powder. It can be served for breakfast or as a dessert item. The basic recipe is made with just semolina, sugar or honey, ghee, and sometimes milk. Variations on this include dried or fresh fruits, nuts, shredded coconut, and other toppings. Wheat flour is often used as a substitute if semolina is not available, but virtually any starch can be used to make Suji ka Halwa.
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