Padma's Family Recipes

Padmasani Kumar


Chicken Biriyani

chicken: 1/2 Kg
Basmati rice: 1/2 Kg
Onions: 2 Big
ginger garlic paste: 2 tsp
Chillies: 3 or 4
Curd: 1/4 cup
salt to taste.
ilaiychi, lavangam, cinnamon.
pudina leaves (mint)
Oil about 50ml.
Chili powder
turmeric powder
garam masala powder

(for 3 persons)


Clean and marinate chicken with ginger garlic paste chilli powder, turmeric, garam masala powder and a little curd. Cut onions. In a vessel heat the oil add spices, then add onions and brown. (if the chicken is tender no need to boil it in the cooker) add the chicken pieces and fry for about 10 minutes. Add water (ratio 1 cup rice:1 1/2 cup water). When the water starts to boil add the rice and bring to boil. Then lower the heat and sprinkle the pudina leaves and a little garam masala on top. Close with a proper lid and leave till cooked.


Pudhina Chutney
For pudhina chutney: Clean the mint leaves and fry them in a little oil just for a minute or 2 and then grind it along with a few green chillies, salt a little coconut, and also a little tamarind. If tamarind is not available use lime juice. If it turns very sour add a little sugar. If you have no green chillies add a little black pepper on red chillies. If it comes out a bit watery don't panic; just fry it in a kadai with a little oil till the required consistency is reached.


Tandoori Chicken
Clean and wash chicken pieces (large size) and marinate with ginger garlic paste, chilli powder, salt, soya sauce and keep aside for about 4 to 5 hrs. Then take the oven tray and smear a little oil and place the pieces and keep it in a preheated oven. After some time you will see all the water coming out with a sizzling noise. Remove the tray and lightly brush oil on all the pieces (very little) keep it back in the oven. You can keep turning the pieces so that they will brown evenly. Don't make them too dry. Remove when the pieces are well cooked and succulent. Garnish with lime and onions.


Baigan Masala
For Baigan Masala you will need: 1/4 kg small brinjals, dhania powder, chilli powder, onions, a little scraped coconut or a handful of groundnuts a teaspoon of garam masala. Grind onion, coconut and groundnuts with spices. In to the ground masala add salt and turmeric and fill the masala into the brinjals. If the brinjals are big cut into large pieces and rub the masala into it. In the pressure pan heat some oil fry a little cut onion and place all the brinjals. Close the lid and cook for 5 minutes after the whistle.


Shark Puttu

Shark - 1/4 kg
Big onions - 3 or 4
green chillies - 4 or 5
ginger garlic paste - 1 Tbsp
cooking oil - 2 or 3 Tbsp
coriander leaves - chopped.
chilli powder - 1/2 spoon
turmeric powder - 1/4 tsp
salt - 1 tea spoon.


Boil the shark pieces in water for 10 minutes and drain the water. Peel the skin after cooking and mash them with salt, chilli powder and turmeric powder and keep aside. Heat the oil in a kadai and add finely chopped onion and chillies and saute them until they become tendu and soft then add ginger garlic paste and saute for a minute and finally add the shark. Keep it in a simmering flame for 15 minutes and saute now and then and remove from fire. Add coriander just before removing.


Moolie Paratha
For Moolie paratha you will need nice fresh radishes, some chopped onion, salt turmeric, chilli powder, oil and flour. Grate the radish. In a pan or kadai pour some oil and add onion (chopped) fry till lightly brown and the grated radish, salt chilli powder, a little jeera powder you can even add coriander leaves (chopped) and chillies (green) fine radish has a lot of water content it will take a long time to become dry. Do not add any water. Just keep frying the radish till all the water dries up and the whole mixture becomes homogenous. Now cool it and make small round balls. Before starting to do all this get the dough ready. Knead the dough just like for chappattis but add a little oil, better still you can add a little soft cheese then you will not have any difficulty when you are rolling out the chappattis. Leave the kneaded dough for about 1/2 hour - 45 minutes. Take small balls flatten it slightly on the palm of your hand place the radish ball, close it and roll out chappattis as thin as possible. Do not bother if slightly holed. Fry then on the taca or pan with a little oil like ordinary chappattis. Thats it!


Veg Kurma
Take a packet of mixed veg (you know what vegetables is in it) and grind together with green chillies (lightly fried in a few drops of oil, always slit or pierce green chillies before frying otherwise it will burst) ginger, garlic (add a spoonful) corriander (if available) 1 or 2 tomatoes, coconut (if not available substitute with a handful of cashews) make a fine paste of all these and keep aside. Slice onions in your pressure pan pour some oil and add cloves, cinnamon and cardamom (a little of each) then add sliced onions and fry when onions are a little brown add the veg. ground paste, salt and a little turmeric and water till the veg are immersed. Put on the weight and after whistle cool for 5 minutes on low flame. Open (after the pressure goes) add lime and a few mint leaves. Check for salt. If you think it is too watery keep on low flame and simmer for a few minutes and your korma will be ready.


Mutton Chops (Lamb)
Take required amount of mutton chops (cleaned and washed) fry in a little oil and grind the following masala: pepper, ginger (cut in to small pieces) garlic, a few chillies, (you can omit if you think pepper chili is enough) onion and a little coconut scrapings (you can substitute with cashew or almonds). Boil mutton along with salt, turmeric powder and a little chilli powder. When it is done remove. In a kadai heat a little oil put the mutton and the ground masala. and fry till becomes dry on a slow flame. Check for salt.


Butter Chicken

Chicken pieces
ginger, garlic paste
chilli powder
cashew nuts
garam masala powder
turmeric powder


In the pressure pan pour some oil and fry the chopped onions. Add the chicken pieces, chilli powder, ginger garlic paste, salt, and a little turmeric powder. Grind tomatoes and cashew nuts (after soaking them in water for 1/2 hr) to a fine paste. After the chicken is cooked open the pressure pan and add the ground paste and garam masala powder. Let it boil and thicken taste. Just before switching off the stove add a spoonful of butter. If you add thin long small pieces of ginger (fried in a little oil) it will be ginger chicken. The tomatoes will give the recipe a lovely red color. If it happens to be a little pale add some food color (red, very little).


Prawns Fry Royallu Curry
Clean the prawns and marinate with chilli powder, salt, turmeric powder and ginger garlic paste. Cut onions and boil the marinated prawns along with the chopped onions. It will become watery, leave it on the fire for some time and then remove. Now heat a kadai with some oil and put only jeera and a few curry leaves. Add a little finely chopped onions and fry. When the onions begin to brown put the prawns and fry. After the water has completely evaporated lower the flame and keep frying till the oil comes out of the curry gets a nice brown color. Check for salt and add a little if necessary.


Chinese Fried Rice
A cup of rice which has been boiled (should not be sticky but well cooked). Then you will need chopped vegetables. Chop them fine, Cabbage, carrot, beans, green peas and capsicum. Now in a kadai pour some oil; first fry the carrot and beans then add cabbage. After the vegetables are slightly cooked add peas which have been boiled and the capsicum. Saute for a while. Add salt, a little bit of chilli sauce or pepper powder, aji-no-moto. Remove into another kadai. Add the rice and fry them for just 1 minute. Remove and put over the vegetables. Add a little salt and soya sauce. Mix lightly till the veg and rice are mixed properly. Take care not to smash the rice grains. You can substitute the vegetables with shreds of chicken bioled prawns or egg but with everything add capsicum and peas. It will lend a good favour.


Carrot Halwa
This is very easy to make. Grate carrot and measure out the same amount of sugar. Boil the grated carrot with a little milk in the pressure pan. Open cooker and add sugar and allow the mixture to condense. Add butter or ghee and lots of chopped nuts and raisins. Make a little a dry. You can have with chappattis and puris also.


Coconut Burfi

1 cup coconut -
    grated finely

1 cup of sugar

(You can also add
a cup of cashew nut
powder but then you
will need to add
1 morecup of sugar)

A little elaichi powder


Nuts for decoration


In a pan put the sugar along with 1/2 a cup of water. Keep stirring till the sugar melts. When the syrup starts boiling lower the flame to medium and let the syrup boil for about 10 - 15 mins. Take a spoonful and pour it back. When you are see a string of syrup falling slowly at the end (this is called single string consistency) add the grated coconut and in a slow flame keep stirring. After some time the whole mixture will begin to thicken. Now you can add a little ghee and keep on stirring till the mixture leaves the sides of the pan and becomes one big lump. Before you start prepare a pouring tray by applying ghee on it especially at the corners. When the mixture is ready, pour it and spread it evenly. After a little while when slightly set take a knife and make markings. When nicely cool cut in to the markings. You can place a nut (1/2 an almond or cashew on every piece. Just press it a little. There you go your coconut burfi is ready.


Brinjal and Channa Kolumbu
Soak some tamarind in water. If you have no tamarind use paste or tomatoes. Soak channa dal or any other beans that you want to use over night. Boil well in the pressure cooker. Cut brinjals, grind tomatoes and a little coconut (you can substitute coconut with a few cashews). Heat pressure pan, pour some oil add a little mustard seeds and methi seeds, then one sliced onion. Put the brinjal pieces and chilli powder, turmeric powder, the boiled channa, ground tomatoes, salt tamarind paste (a little) stir well and lower flame.


Meen Kolumbu
Buy fish (little) and cut and clean. Do not put in big slices, they will break. In kadai pour a little oil and fry the following ingredients lightly: dhania, red chillies (better to use powder, if so do not fry the powder) few whole pepper corns, curry leaves, onion, and tomatoes. Grind all this into a fine paste. In a vessel take tamarind juice or paste and mix the ground paste, the add required amount of salt and turmeric powder. Pour some oil in the kadai add mustard seeds and methi seeds and a few pods of garlic. Now add tamarind juice and cover till the liquid comes to boil. Now keep it open and let it simmer for some time. Check for salt and chili. When the Kolumbu thickens add the fishes and allow to simmer for a few minutes. Do not stir vigorously and break all the fish pieces. Gently lift the kadai and shake, that will do when the fish is cooked. Remove and pour slowly into the serving dish.


Here is the recipe for morkolumbu. Take 1 cup of curd and grind together with a little coconut (2 table spoons of coconut scrapings) 1/2 tea spoon of jeera, a little ginger and 1 green chilli. Heat a little oil in kadai put a few mustard seeds when they crackle add jeera and a little asafoetida. Beat the curds along with the ground coconut paste and pour in the kadai add a little turmeric powder and salt. The most important thing for morkolumbu is that you have to keep on stirring the kolumbu in the kadai till it comes to a boil. If you leave it by itself then it will become watery. Another way of making morkolumbu is beat curds then add to it a little of turmeric powder, chilli powder and asafoetida. Then add about 2 spoons of Besan Flour for every cup of curd. Mix everything properly and then in a pan heat oil and let mustard and jeera crackle add curry leaves and 1 or 2 dry chillies and pour the mixture and keep stirring till it comes to a boil. For this no grinding is required and can be made in a jiffy.



Rice - 200g or 1 tumbler
moog dhall - 50g or 1/4 tumbler
Ghee - 2 Tbsp.
pepper - 1/2 tsp
cumin seeds (jeera) - 1/2 tsp
cashew nuts - 6 to 8.
ginger - 1cm piece cut
            into small pieces.
curry leaves - 1 spoon.
salt - 1 tsp.


Use a small cooker or pressure pan. Heat ghee and add pepper, cumin cashew nuts then add ginger and curry leaves and finally add rice and dhall and add boiling water (2 1/2 tumblers) with salt. close the cooker and allow it to get cooked until 5 minutes or 3 whistles. Make coconut chutney for side dish.


Egg Pulusu
Boil eggs and keep aside. Boil a few tomatoes. When cool remove skin and puree in a blender. Take a little tamarind juice (very little) add the tomato puree, chilli powder, salt, turmeric powder. In a kadai heat a little oil put mustard seeds. When it splutters add methi seeds then a few chopped onions. When the onions begin to brown add the mixture (tamarind juice tomato etc.,) cover and let it boil. After about 5 minutes open and let it thicken on a slow flame. When the required consistency is reached add the boiled eggs. Make slits on all sides. Remove from fire after 2 -3 mins and serve.


Mutton Murungakkai Pulusu

ginger garlic paste
chilli powder
a little scrapped coconut
haldi powder
chopped onions
whole garam masala


In the pressure cooker pour some oil and put some whole garam masala (cloves, cinnamon) add the chopped onions and fry till they start to brown. Now add cleaned and washed mutton pieces, ginger garlic paste, chilli powder, turmeric powder, salt. Stir well pour two cups of water and allow to cook well. Open the cooker after it cools down well. Meanwhile grind a little coconut (if there is no coconut you may use a few cashews or almonds) and tomatoes to a fine paste. Also cut the drumsticks into pieces opening the cooker add the drumsticks pieces and the ground paste. Check for salt. Close the cooker and boil once again with the weight but for a little time (about 3 mins after the whistle) open the cooker and your pulusu is ready. In case it is too watery allow it to simmer for some time till you get the required consistency. Happy cooking and eating!


Paruppu Payasam
Take a little pasi paruppu (moong dhall) boil well till it blends well with the water. Now add some jaggery (if jaggery is not available you can use sugar). Remember that the jaggery should be added only after dal has been well cooked. In a little ghee roast cashew nuts and add. You can also add slices of almonds (raw, skin removed). When it is cool you can add a little milk to it and drink.


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