Palada Pradhaman

                                                              

I used to buy priya brand palada which is very good for palada pradhaman. You can see the instructions on the packet itself.

Ingredients:

Palada                       : 1 pkt

Milk                          : 2 ltrs

Condensed milk       : 1 can

Sugar                        : ½ kg

Cashew                     : 10 pcs

Raisins                      : 2 tbsp

Caradamom              : 5 pods

Ghee                         : 1 tbsp

Method:

Soak the palada in hot water for 20 mins.  Drain the water.  Rinse it with cold water.

In a thick bottomed pan add milk and palada and cook till the palada becomes soft.

Mix the condensed milk with 1 cup of water and pour this to the palada. Add sugar and let it boil. Stir it frequently to avoid burning the bottom of the vessel. When the payasam is thickening remove from the fire.

Fry the cashews (broken) and raisins in the ghee and pour it over the payasam. Grind the cardamom along with 1 tbsp of sugar and sprinkle it over the payasam. Serve it hot or cold.

 

Badam kheer

Ingredients:

Badam                       : 1 cup

Sugar                          : ½ cup

Milk                            : 2 cups

Condensed milk      : ½ cup(optional)

Badam flakes           : 1 tbsp

Cardamom                : 3 pods

Method:

Soak badam in water for 1 hour. Then remove the skin and grind it to a smooth paste.

Mix this with milk and boil it for 5 mins. Stir it

and add the condensed milk  and sugar. 

Cook it for 2 more mins stirring  frequently.

Remove from fire. Powder the cardamom and add this to the kheer. Cool it,  garnish with badam flakes and serve it.

If you are adding condensed milk  you can adjust sugar as the condensed milk also is sweet.

Chicken fingers

Ingredients:

Chicken (boneless)          : ½ kg

Ginger garlic paste          : 1tsp

Salt to taste

Soya sauce                       : ½ tsp

Egg white of 1 egg

Bread crumbs                   : 1 cup

Oil for frying

Method:

Chicken breast is the best part for this dish.

Beat the chicken with a tenderizer to make it soft. Cut the chicken pieces like finger shape.  Marinate the chicken with salt, ginger garlic paste and soya sauce.

Keep it in the fridge for 30 mins.

Take care while adding the salt as the soya sauce is also salty.

Heat oil in a kadai. Dip the chicken piece in egg white and roll it in the breadcrumbs and fry it in hot oil till golden brown. Repeat the same process with the remaining chicken pieces. Serve it with tomato sauce.