Milk Peda/Dhoodh Peda/Paal Peda with milk powder and condensed milk (microwavable). This is a simple sweet that can be prepared in microwave in just less than 5 minutes.

Sweetened Condensed milk - 14 Oz
Butter - 1 stick ( 1/2 cup) melted
Non fat dry milk powder - 2 cups
cardamom powder - little(1 - 2 pinch)

In a microwavable container add all the ingredients other than cardamom powder and set it to cook for 1 minute. Remove and stir in well with a spoon or ladle and place back to cook for another 1 minute ... repeat the process for a total of 4 - 5 minutes only ( not more than that) ... for each minute take out the container and mix/stir and keep it inside again... watch for any spilling. Remove and add cardamom powder and mix well(stirring well). The consistency should neither be watery nor thick but very smooth and flowing.

Allow it to cool for just 3 - 4 minutes or if needed a minute or two longer and when still warm take a small amount in your hands, press and make as balls or into any desired shape. Can also place any nuts in the centre.


Condensed milk - 1 can( 14 oz)
Cool whip - 1 can( small)
Fruits - chopped 3 cups
Sliced almonds- a handful

In a bowl mix condensed milk and cool whip well. Add the fruits and mix lightly. For crunchiness add sliced almonds just before serving. For best taste chill n serve.

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Bisi Bele Bath ( BBB) - Version 1

Rice - 1 cup
Toor Dhal - 1 cup
Vegetables - Your choice as required( I use mainly beans, carrot, peas and potatoes)- 2 cups
Tamarind pulp - 1 cup
Onion - 1 medium
Tomato -1 or 2 small
Peanuts - a handful
Bisi Bele Bath powder - 2 Tbsp
salt as needed
Ghee - 1 tbsp
Oil - 1 tbsp

For tempering :-
Oil - 1 tsp
Mustard seeds - few
Urad dhal- few
Curry leaves - few
Hing - a pinch

In a pressure pan heat oil and fry onions , then add the tomatoes and saute well. Add the required vegetables of your choice,peanuts and mix well. Next add rice and toor dhal and water ( 3 times the ratio of rice and dhal together), when it starts to bubble up add tamarind pulp, bisibelebath powder and mix. Also add required salt, chopped cilantro.
Temper the rice with the tempering ingredients and pour on top. Close the pan and cook for 1 - 2 whistle depending on the cooker. After removing add ghee and serve with some chips or boondi or raitha or tomato pickle.

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Cucumber - 1 ( or 3 salad cucumbers)
Moong Dhal - 1/2 cup
Green chillies - 2
curry leaves - few
Salt as needed
coconut grated - little(optional)
ingu/Hing/Asafoetida - a pinch
mustard seeds - 1/2 tsp
urad dhal - 1/2 tsp
lime juice - few drops

Wash and soak moong dhal for 2 hours, later drain out the water. Chop cucumber into small pieces and add to the moong dhal. Season it with mustard seeds, urad dhal, ingu, green chillies, curry leaves and if needed add cilantro,grated coconut and just before serving add salt and lime juice.

VARIATION : You can substitute cucumber with grated carrots and or use both . A good healthy choice as a side dish and a popular one in Karnataka.



Vegetable Palav/ Pulao/ brinji

Basmati rice - 2 cups
Onion - 1 medium
Garlic - 6 or 7 flakes
Ginger - 1 inch piece
Green chillies - 5 or 6
Fennel seeds - 1/2 tbsp
Jeera - 1/2 tbsp
Cinnamon - 2 small piece
Cloves - 2 or 3
Cilantro - handful( if u want the green palav)
Bay leaf - 1
Cardamom -2
Mint leaves - few
Vegetables - as desired 2 cups
( chopped beans,carrot, potato,peas, cauliflower)
Bread - 2 slice

Remove edges of the bread and cut into small squares and deep fry in oil...keep aside

To grind :-
Garlic,ginger,green chillies,fennel seeds and cilantro
( grind all these in a mixer with little water to a fine paste).

Cut onion into thin lengthwise.

Heat oil in a pan add jeera, bayleaf, clove, cinnamom and cardamom..next add onions and fry till light brown...next add the vegetables and fry for 1 or 2 minute...now add mint leaves and the ground masala...saute and cook for 5 minutes.

Soak rice for 10 mts...drain water from it and add the rice to the masala, add required amount of water ( see the masala also has water in it so count that and add in the ratio of 2 :1), add salt and cook either in the same pan directly... covered and under low flame..stirring now and then or transfer the masala and add rice, water and salt to the mix and switch it on.mixce cooker. Add the fried bread pieces and mix or top with the palav....will taste great.

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Baby Corn Manchurian ( Dry Version)

One of the most favourite manchurian at home. Usually I prepare this for our weekend lunch. My hubby and kids will finish them off as and when it is done preparing.

Baby Corn - As required or chopped 2 cups

Onion - 1 small chopped fine
Corn flour - 3 tbsp
Maida - 1 tbsp
Rice flour - 1 tbsp
Salt as needed
Chilli powder - 2 tsp
Soya sauce - 1 - 1 1/2 tbsp
Tomato sauce/ketchup - 1 - 1 1/2 tbsp
Ginger garlic paste - 1 tbsp
cilantro - few leaves chopped
Green Onions - 1/2 cup chopped
Oil - 1 1/2 tsp
oil for deep frying

Can also add half of a capsicum.

Cut baby corn into small pieces. In a bowl take corn flour, maida, rice flour required salt and little chilli powder. Make a paste/batter by adding very little water. Add the baby corn and mix ...drop little by little and deep fry in oil and keep aside. Sometimes it sticks together... when cool just break into small pieces.

In a kadai heat 1 tbsp of oil and add onion, fry until golden brown then add ginger garlic paste and saute for a minute. If needed add chopped capsicum and saute for 2 - 3 minutes.Next add half of green onions and fry for a minute. Next add chilli powder and the fried baby corn.

Immediately add soya sauce, tomato sauce.Mix well and remove from fire. Garnish with some chopped cilantro leaves and or some chopped green onions..



Rice - 1/2 cup( can also add 3/4 cup)
Moong dhal -little less than 1/2 cup
Channa dhal - little less than 1/2 cup
Toor dhar -little less than 1/2 cup
Sabudhana - 1 or 2 spoon( Optional for dosas to be little crispy and tasty)
Red chillies - 3 or 4
Onion - few pieces( like 2 tbsp)

Jeera/Cumin seeds - 1 tbsp

Pepper corns - 5 or 6
Salt as needed
( Optional - can also use a tbsp of fennel seeds for good flavor)

For tempering:

Mustard seeds - few
Curry leaves - few
Hing - a pinch
Oil - 1 tsp

Wash rice and all dhals ... soak with sabudhana for 3 - 4 hrs with water just enough to soak ....later grind with red chillies, little onion, jeera and pepper flakes( very few).
Add salt and temper it with mustard, hing and curry leaves. Heat tawa and pour and spread the batter as dosas....cook both sides(turn and cook other side)...will taste great with any type of chutneys...this type of dosa does not need any fermentation..so you can grind and immediately make delicious dosas.

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RAWA LADOO(Rava laddu/Sooji ke Laddu)

Semolina/sooji/Rava fine - 1 cup
Sugar(granulated) - 1 cup
Cardamom powder - little
Ghee - 1/4 cup
Cashewnt and raisin - few
Milk - few spoons ( hot)


Dry roast sooji or with a spoon of ghee until the raw smell goes and nice light brown in colour. Next to it add the sugar and mix and remove immediately from the stove. 


Then  fry cashew and raisin with a tbsp of ghee and add this also to the roasted rawa along with a pinch of cardamom powder...mix well add 3 or 4 tbsp of warm ghee( need not be hot), then warm milk. Try to see if u can press and make balls or add some more ghee or milk. Take small quantity and press in hand to and make balls.


Cauliflower(Gobhi) Peas(Matar/Pattaani) Kurma(without coconut)

A simple and delicious kurma that goes along with any type of chapathi/parathas or variety rice. Can also substitute the veggies with your favourite ones. Though this kurma is without using coconut, you can get good quantity as we grinding tomatoes too with some spices. Try to add nice ripe tomatoes or the frozen ones( make sure you peel the skin).

Cauliflower florets - 2 cups
Peas cooked - 1/2 cup
Onion - 1 medium chopped
Tomato - 2 or 3 medium
Cardamom - 2
Cloves - 2
Cinnamon - 2 small piece
Cumin seeds - 1 1/2 tsp
Fennel seeds - 1 tsp
Cashew - few pieces
Poppy seeds - 1/2 spoon
Garlic - 3 or 4 flakes
Ginger - 1 inch piece
Chilli powder - 1/2 tbsp
Dhaniya powder - 1/2 tbsp
Garam masala powder - 1/2 tbsp
Salt as needed
Oil - 1 tbsp

1.In a pan heat oil and first add half of all the spices( other than fennel seeds).
2. Next add chopped onion and cook till done nice brown then add chilli powder, dhaniya powder and garam masala powder and mix once.

3.Then add the ground masala( grind the remaining spices, garlic,ginger,cashew, poppy seeds with tomato to a fine paste in a mixer).
4. Add salt , cauliflower and peas and cook till done.


13 About Me

Welcome to Padma's Recipes. 

This is Padma and living with my family in Georgia, USA. I have a great interest in cooking and trying out varieties. I love to cook for my family and friends. My interest to blog started when my family members and friends called me up and asked for recipes or anything in particular that they had tried out at my place or during any potlucks. This way I had shared out many recipes verbally and also penned it down in a paper/sheet/book. Then one day the idea to post the same in my personel site came up so I can share the recipes which I have tried multiple times and liked by my family/friends and got good appreciation.

Note all these recipes are tried and tested many times. The quantity and measurements used are as per my family requirement. If you have any questions or concerns then leave a message below or send an email to padmasrecipes@gmail.com.

All the content in my blog are copyrighted by me. You cannot use or reproduce them in anyway without my consent.

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