My Indian Recipes

Padma Cooking

potato-curry-and-chickpeas2-3lbs potatoes (red or white cooking potatoes)

2 cans chickpeas

1 tsp madras curry power (available in Indian store)

1-2 tsp turmeric

4-5 curry leaves

1 onion medium size

2-3 green chillies


3-4 tbs oil (ether peanut, canola, or vegetable oil)

Salt to taste



  1. Peel the potatoes and cut them into small cubes and set them aside in water.
  2. Chop onions and green chillies into small pieces.
  3. Heat oil on medium high
  4. Add chopped onions, green chillies, and curry leaves
  5. Fry till light brown and add turmeric and chilli powder and cut potatoes.

6.Add 1-2 cups of water and salt to taste and let potatoes cook for 20 minutes ( for thicker gravy smash few cooked potatoes with spoon)

  1. After potatoes are cooked, add canned chick peas (drained and rinsed in water)
  2. Stir well and add cilantro, cook for 2-3 min.

Upma (Indian Cream of Wheat Breakfast)


  • 1 c. cream of wheat
  • 2 c. water
  • 2 Tbsp. oil
  • 1/4 c. chopped onions
  • 2 – 3 green chilies
  • 1/4 tsp. mustard seeds
  • 1/4 tsp. cumin seeds
  • 1 tsp. urad dahl
  • 1 tsp. grated ginger
  • 4 – 5 curry leaves
  • 10 cashew halves


  1. Heat oil in skillet and add mustard, cumin, urad dahl, curry leaves and Sauté lightly and add onions and salt, green chilies and cook    until lightly browned.
  2. Add ginger and more vegetables if desired. Add water and bring to a boil.
  3. Add cream of wheat, stirring constantly, and cook 2 – 3 minutes. Cover, reduce heat and simmer for a couple minutes longer.


2 cups rice(long grain white rice or basmati rice)

2 TBS oil

2 limes (freshly squeezed)

Turmeric powder 1/2 tp (available in Indian Store)

1 tsp mustard seeds

4-5 curry leaves

2 red chillies slit in half ( for spicy hot)

Urdh Dhall 1 TBS

2 green chillies slit lengthwise

1/4 cup peanuts (roasted and unsalted)

Salt to taste



  1. Cook rice in rice cooker. For 2 cups of rice add 3 1/4 cups water, add 1 tsp oil and 1 tsp salt, cook and keep aside.
  2. Heat oil in a pan and add mustard seeds, urdh dhall, red chillies, green chillies, and fry 2-3 min.
  3. Add peanuts and curry leaves and fry for a minute.
  4. Add this mixture to rice and add salt and lime juice and mix well.

french-cut-beans1 Pack frozen frenchcut beans

1 Cup frozen baby lima beans

2-3 Tbs oil

1 tsp mustard seedstsp cumin seeds

1 Tbs urdh dhal

2 Green chillies

1/2 tsp madras curry powder

2-3 Garlic gloves

4-5 Curry leaves



  1. chop green chillies and garlic and set it aside
  2. Thaw frenchcut beans and baby lima beans and set aside
  3. Heat oil in large skillet
  4. Add mustard seeds, cumin seeds and urdh dhal
  5. When mustard seeds splutter, add chopped green chillies and garlic and curry leaves, fry till light brown
  6. Add madras curry powder and frenchcut beans and lima beans
  7. Add salt to taste and sautee for 15-20 min or till cooked well

broccoli-fry2-3 Heads of broccoli (fresh)

1 tsp mustard seeds

1 tsp cumin seeds

2  Green chillies (add more for spicy hot)

2-3 garlic cloves

1/4 Onion chopped

2 Tbs frozen grated coconut (optional)

3-4 Curry leaves

2 Tbs oil



  1. Wash broccoli and cut into small pieces.
  2. Chop green chillies and garlic and set aside
  3. Add oil and heat in large skillet
  4. Add mustard seeds, urdh, dhal, cumin seeds
  5. When mustard seeds start to splutter add chopped onions, green chillies, garlic and curry leaves and fry till light brown.
  6. Add the cut broccoli, grated coconut and salt to taste.
  7. Sautee for 7-10 min (do not overcook)

potato-bajji1 Cup besan flour (chick pea flour)

1/2 Cup rice flour

1 tsp madras curry powder

1/2 tsp baking soda

1 1/4 Cup water

Salt to taste

2 Potatoes peeled and sliced round

Oil for deep frying



  1. Mix besan flour, rice flour, madras curry powder, salt, baking soda with water to a semi-thick consistency (not watery)
  2. Place frying pan on stove and add enough oil to deep fry and heat it
  3. Peel and cut potatoes into round thin slices
  4. Dip each slice of potatoes into batter
  5. Slowly place it in oil and fry till golden brown color
  6. Remove and place them on paper towels

tomato-chutneyPart 1 – to make tomato paste


2-3 tomatoes

Tamarind (a small ball soaked in water)

3 cloves garlic

3-4 green chillies (add more for spicy hot)

1 tsp cumin seeds

3 Tbs oil


Salt to taste



  1. Wash and cut tomatoes into slices and set aside
  2. Add 1 Tbs oil and heat in skillet
  3. When hot add cumin and sliced green chillie, fry till light brown for 2-3 min and set aside.
  4. Add 2 Tbs of oil and when hot add sliced tomatoes and cook for 10-15 min, flip tomato slices till light brown on both side and set aside to cool
  5. Blend cooked tomato slice, fried green chillies and cumin seeds, soaked tamarind ball, garlic, cilantro and salt to taste
  6. Blend all ingredients into a paste and set aside

Part 2 – to sautee tomato chutney


1/2 tsp cuin seeds

1/2 tsp mustards seeds

4-5 Curry leaves

2 Dried red chillies (split in half)

1 tsp urdh dhall



  1. Heat the oil in pan
  2. Add mustard seeds, urdh dhall, cumin and dried red chillies, fry for 2-3 min
  3. Add curry leaves and tomato paste (from part 1)
  4. Mix and cook for 2-3 min


Tip: Potato bajjis are good appetizers and tomato chutney is used as a dip. Cumin seeds, urdh dhal, mustard seeds, tamarind, madras curry powder and besan flour are available in Indian stores.

cabbage-and-mung-dalCabbage and Mung Dahl


  • 2 c. shredded cabbage
  • 1 c. mung dahl (split, blanched mung beans)
  • 3 – 4 green chilies, chopped
  • 1/2 tsp. turmeric
  • salt to taste
  • 1/4 tsp. mustard seed
  • 1/4 tsp. cumin seed
  • 1 – 2 red chilies
  • 4 – 6 curry leaves
  • 1 – 2 cloves garlic, chopped or grated
  • 2 Tbsp. oil
  • 1/4 c. chopped cilantro


  1. Place mung dahl in 2 cups boiling water, add green chilies, turmeric and salt. Cover and simmer for about 10 minutes.
  2. Add cabbage, adding additional water and salt as needed. Cook until tender.
  3. Heat oil in skillet and add cumin seeds, mustard seeds, red chilies, curry leaves and garlic and sauté lightly. Add cilantro.
  4. Add cooked mung dahl mixture, adding a little water as necessary. Cook until heated and well mixed.

* Serve with rice or roti.

spicy-spinach-and-tofuSpicy Spinach and Tofu


  • 2 packages chopped spinach
  • 1 package firm tofu, cut into 1 1/2-inch pieces
  • 1 1/2 c. chopped onions
  • 2 green chilies, chopped
  • 1 – 2 tomatoes, chopped
  • 1/4 tsp. turmeric
  • 5 – 6 curry leaves
  • 1/2 tsp. ginger-garlic paste
  • 1 tsp. Madras curry powder
  • 1/2 can coconut milk
  • 2 Tbsp. oil


  1. Heat oil in skillet. Add onions, chilies, curry leaves and salt. Sauté until lightly browned.
  2. Add ginger-garlic paste, curry powder and turmeric. Add tomatoes, cover and cook until soft.
  3. Stir in spinach; cover and steam until tender and cooked down to a paste-like consistency.
  4. Add tofu and coconut milk and heat. Salt to taste.

* Serve with rice or roti.

mung-bean-sauteMung (Moong) Bean Sauté


  • 1 c. soaked mung beans soaked 6 – 8 hours
  • 1 – 2 tsp. oil
  • 1/4 tsp. mustard seeds
  • 1/4 tsp. cumin seeds
  • 1/4 tsp. urad dahl
  • 2 – 4 green chilies, chopped
  • 3 – 4 curry leaves
  • 1/4 c. or more chopped tomatoes, opt.
  • 1 Tbsp. or more chopped onions, opt.
  • 1 – 3 tsp. fresh lime juice, opt.
  • salt


  1. Place soaked mung beans into boiling water with a little salt and cooked, covered for 5 – 10 minutes, or until soft. Drain.
  2. Heat oil in skillet until hot. Add mustard seed, cumin seed and urad dahl. Sauté lightly, then add chilies and curry leaves. Add mung beans and salt and sauté 2 – 3 minutes to combine flavors. Cool.
  3. Add tomatoes, onions and lime juice if desired. Salt to taste.

* Keeps in refrigerator for up to a week.

cauliflower-and-potato-curryCauliflower and Potato Curry


  • 1 small head of cauliflower, broken into florets
  • 1 – 2 tsp. Madras curry powder
  • 1/2 tsp. turmeric powder
  • 2 – 3 potatoes, peeled and cut into 1 1/2-inch cubes
  • 1 – 2 chopped tomatoes
  • 1 1/2 c. chopped onions
  • 1 tsp. ginger-garlic paste
  • 8 – 10 curry leaves
  • 1/4 c. chopped cilantro
  • 1 tsp. coriander and cumin powder, opt.
  • 2 Tbsp. oil
  • 1 – 2 green chilies, chopped


  1. Heat oil in skillet and add onions, chilies and curry leaves. Salt to taste. Sauté until lightly browned.
  2. Add ginger-garlic paste, turmeric and chili powder. Add potatoes and a little water. Cover and simmer until potatoes are tender, about 5 minutes.
  3. Add tomatoes and cauliflower, salt to taste, and cover and cook until tender, about 5 minutes longer.
  4. Add cumin and coriander powder and cook 2 minutes, longer. Stir in cilantro and serve.

vegetable-pulavVegetable Pulav (Rice and Mixed Vegetables)


  • 2 c. white basmati rice
  • 6 cloves
  • 3 cardamom pods
  • 1 medium cinnamon stick
  • 1 anise star, opt.
  • 2 bay leaves
  • 1/2 c. onions, chopped
  • 2 – 3 green chilies, chopped
  • 4 – 6 curry leaves
  • 1 tsp. garlic and ginger paste
  • 3/4 c. frozen mixed vegetables (corn, peas, green beans, carrots and lima beans)
  • 1/4 c. cashew halves
  • 1 – 2 oz. oil


  1. Heat oil in skillet and add cloves, cardamom, anise star, bay leaves, cinnamon stick, cashews, chilies, curry leaves, onions and ginger and garlic paste.
  2. Add mixed vegetables. Stir-fry for about 5 minutes. Add rice and stir-fry until well coated, about 3 minutes.
  3. Transfer into rice cooker or saucepan. Add 4 cups water. Salt to taste. Cook until water is absorbed.

* Try with brown basmati rice.

Padmaja loves to sing and cook, she does cooking shows for 3ABN.

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