ADA PRATHAMAN
Topic started by judy (@ a020-1106.orld.splitrock.net) on Sun Dec 30 21:25:30 .
All times in EST +10:30 for IST.
Hi,
Its me judy again looking for the receipe for Ada Prathaman.Kindly help me with this one too.
Responses:
- From: Ramadas (@ globalb3.citicorp.com)
on: Sat Jan 5 09:40:41
The tough part is making the Ada not the prathaman. But nowadays Ada is available ready made in packets. Most South Indian stores must be having it. You can choose between Wheat Ada or Rice Ada. Although Mallus traditionally make rice ada for wedding feast Ada Prathaman. "Ada ANiyal" is work done by gentlemen during the night preceeding the wedding day. Raw rice is soaked in water in advance and ground into a not too loose not too thick paste with a pinch of salt. Plantain leaves (banana leaves) are cut into big square pieces and the paste is spread with fingers (dip the fingers in oil frequently so that the paste does not stick to them) on the banana leaves. Oil should be spread on the leaves first before spreading the paste. The leaves are rolled along with paste and tied with banana plant fiber (Vaazha Naaru). Water is boiled in a big "Charakku" (bronze vessel) and the rolls are put into boiling water. The paste gets cooked into big adais inside the banana leaves. Then each of them are taken out and the adai separated from the leaves. Now comes the laborious part of "Ada Koththal". Each adai is kept on a "Mara mutti" (just like the one used by butchers to chop meat) and cut into small pieces using a carpenter's chisel. These pieces are then dried. It is these pieces which are commercially available ready-made nowadays. Next posting: Making Ada Prathaman.
- From: Ramadas (@ globalb3.citicorp.com)
on: Sat Jan 5 09:53:14
Prathaman: Take the Ada pieces (got from the shop), add enough water and cook in a pressure cooker. Boil Milk in vessel and add these pieces of adas and cook again on low heat. Add sugar about double the amount of Ada and cook until sugar melts and mixes. Always use a thick bottomed vessel and keep on constantly stirring, else the ada will settle to bottom and get stuck there. Let the milk get reduced. To make it thick you can add Concentrated Milk like "MilkMaid". Add melted ghee (clarified butter) at last. Some people saute cashewnuts and dried grapes in ghee and mix with this. The job is simple nowadays as Ada is commercially sold. I have made using Ada from the shop many times... but the traditional Ada making, I observed it on weddings, and have not tried practically.
Tell your friend about this topic
Want to post a response?
Back to the Forum