Ila Ada, or Ada made in banana leaf is one of the age-old recipes of Kerala. It is typically made with a sweet filling of coconut and jaggery. But as people have different choices with respect to taste, ada also comes in many forms. It can be roasted or steamed. It can made with spicy fillings in place of sweet. In this video, we cook the traditional sweet ada by roasting on a pan over firewood stove. ഇല അട മലയാളികൾക്കു എന്നും പ്രിയപ്പെട്ട ഒരു വിഭവം ആണ്. വാഴയിലയിൽ ചുട്ടോ ആവി കയറ്റിയോ ഉണ്ടാക്കുന്ന അട എനിക്കും പ്രിയങ്കരം തന്നെ. ആവി കയറ്റിയതിനേക്കാൾ ചുട്ട അടയോടാണ് എനിക്ക് ഇഷ്ടം കൂടുതൽ. കറുമുറെ കടിച്ചു തിന്നാം എന്നത് തന്നെ കാരണം. ഈ വിഡിയോയിൽ അമ്മയുടെ കൂടെ ഇല അട ചുടുന്നതും ഷമീറിന്റെ കൂടെ പാടവരമ്പത്തു ഇരുന്നു കഴിക്കുന്നതും ആണ് കാഴ്ചകൾ. കൂടെ പുതിയ ക്യാമറയുടെ ഒരു പരീക്ഷണം കൂടി കാണാം. T3 Vlogs by Shameer Thoppil:
Subscribe Food N Travel:
Visit our blog: FoodNTravel.in
#creatormodeon
Cooking of traditional recipes has always been my mom's forte. This video is about Ila Ada, a traditional sweet recipe of Kerala. In order to shoot this video, I used my new camera which is Nikon Z50. It was an experimental shoot for analyzing the performance of the camera as well as a day for trying out delicious Ada with my friend, Shameer.
Ila Ada can be made in roasted or steamed form. Sweet adas are made with jaggery and grated coconut as filling, while spicy adas can have potatoes or cassava as filling. We made the traditional sweet roasted ada by roasting it over an Ottuchatti (traditional pan). The taste of ada was doubled as the roasting was done over a firewood stove in our backyard.
Ingredients of Ila ada:
Rice flour
Jaggery
Pinch of salt
Grated coconut
Powdered cumin and cardamom
Ghee (optional)
How to make Ila Ada?
Although we used firewood stove to make ila ada, it can be made over a gas stove as well. The first step in making is to melt jaggery. Break jaggery into small pieces and add water. Boil it so that the jaggery dissolves entirely in water. Now strain this into another container using a sieve (this ensures that all dirt particles are removed).
Boil the melted jaggery water till it turns sticky. Add grated coconut and stir the mixture till it thickens into a paste. For better taste, we can add powdered cardamom and cumin to this mixture. A few spoonfuls of ghee can also be added. When the sweet mixture for filling is ready, we can proceed to make the dough for ada.
Make a thick dough of rice flour using boiling hot water. Add a pinch of salt too. Roll this into small balls and spread each one over a piece of banana leaf. Now add the sweet mixture inside the spread dough and fold the leaf.
The last step is to roast the ada over the stove. We need to have patience at this stage. Adas can be roasted only two at a time and it takes time if you want it real crispy. Once we get the aroma of burnt banana leaf and the adas turn brown, we can take it from the pan.
After the Ada making process was over, I went to meet my friend Shameer, taking a few adas along with me. We wanted to test the performance of my new camera, Nikon Z50. We had a leisurely stroll along the paddy fields and relished the Ada.
As I checked the performance of Nikon Z50, I found 5 features to be interesting and useful:
1. It is easy to handle. This is the feature that I liked the most. The camera easily fits in our hands and is very light-weight.
2. It is possible to use interchangeable lens and external mic with this camera.
3. It has fast auto-focus and face detection features.
4. It has better low light performance which suits food vloggers like me.
5. It has a 180 degree adjustable flip screen.
0 Comments