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 in cold water.

In a thick bottomed pan add milk and palada and cook in a medium flame till the palada becomes soft. After 20-25 mins  the milk gets reduced to half of the quantity.

Mix the condensed milk with 1 cup of water and pour this to the palada. Add sugar and let it boil for 5 more mins,stir it frequently . Remove from 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.

 

Ingredients:

Coconut                        :   ½

Green chillies               : 3

Roasted chana dal        : 1 tbsp

Ginger                          : 1/4” pc
Oil                                :  1 tsp

Mustard seeds              : ¼ tsp

Red chilli                      : 1 break into 2

Curry leaves                 : 1 sprig

Salt to taste

Method:

Grate the coconut . Grind coconut gratings, green chilli, roasted  dal(pottukadala), ginger and salt together adding a little water to a smooth paste. Add water checking the consistency. It should not be too watery.

Heat oil in a kadai, add the mustard seeds. When it pops up add the red chilli and curry leaves.  Pour this to  the chutney.

Variation: You can add 1 medium tomato while grinding the coconut., following all the same process. It will give a different taste.

Parotta                  : 3 no

Onion                     : 1 no chopped

Green chilli           : 2 no. chopped

Carrot                     : 1 no. chopped

Peas                         : ¼ cup

Tomato                   : 1 no.chopped

Oil                             : 3 tbsp

Curry leaves          : 1 sprig

Coriander leaves  : ¼ chopped

Salt to taste

Method:

Heat oil in a kadai, saute chopped onion till translucent. Then add curry leaves,chopped green chilli, tomato and sauté again.  Then add the peas, finely chopped carrot and sauté for 2 mins. Add salt and mix this. Then add the parotta pieces to this and mix well. Garnish with chopped coriander leaves.

Shred parotta into small pieces. Better use the leftover parotta for this dish. 

       

 Ingredients:

Carrot                      : 2 grated

Cooked rice            : 2 cups

Onion                       : 1 no.chopped

Grated coconut     : ¼ cup

Mustard seeds       : 1tsp

Urad dal                   : 1tsp

Green chillies         : 2 nos chopped

Salt to taste

Curry leaves

Oil                              : 2 tbsp

Lime juice                : 1 tbsp

Method:

Heat oil in a kadai, add mustard seeds. When it pops up add urad dal and curry leaves. Then add the chopped onion and sauté for 1 min, add the grated carrot and sauté it . 

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.