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Wednesday, January 5, 2022

Simply Salmon with Edamame Succotash

Hello friends Happy New Year!!

Starting this year with clean eating and healthy habits and also trying to keep my blog up to date are on my Book of work for 2022.

 I am starting a new series called #MyPlateSeries 
I am experimenting new food combinations and finding  creative ways for eating healthy and nutritious meals each day, each week. 
2 Salmon filets 
1 sp Chili powder 
1sp Pepper powder
lemon juice
Olive oil

For Succotash
I used Frozen Edamame,Orange Bell pepper, Roasted corn from @traderjoes

Marinate salmon with all the ingredients and keep it aside for 30 minutes 

Heat a teaspoon of oil in a Pan

Add  the marinated salmon And cook on both sides for about 6 minutes each until it cooks thoroughly.

 For sukkotash saute all the veggies with a T spoon off butter and black pepper add your favorite taco seasoning and by the way that's optional.

Enjoy the salmon with minimum ingredients and great flavors

Bon appetite🍽

And whats your new year resolutions?? Share in the comments section, would love to read.

Tuesday, June 8, 2021

Sweet Potato Sliders

Sweet Potato Open Sliders 

Air fried Sweet Potato with roasted Eggplant, Taztziki, Microgreens and Asparagus on the sides

My No Grains Lunch Plate 🍠🍆🌱
▪︎ Take asparagus and sweet potato slices and toss them with garlic herbs flavored olive oil and nutritional yeast and air fry it for 5 mins at 370°F
▪︎Slice Italian Eggplant into 1/2 inch rounds.  ▪︎Take chick pea (besan)flour, add a teaspoon of Chilly powder, pepper, salt and peanuts powder.  
▪︎Coat the eggplants and pan fry it!
▪︎Place eggplant on fried sweet potato, top it with roasted eggplant slices, Tzatziki and Microgreens.

#nograins #zerograins #mylunchplate #padmaskitchen #padmasMyPlateseries 

Very filling lunch..

Follow me on Instagram @p4dm4skitchen

Saturday, January 16, 2021

Low Carb Shrimp Tacos - Modified Keto Diet

Low Carb Shrimp Tacos 

Taco shells- Jicama slices
Main ingredients - sautéed Shrimps
Slaw: Shredded Cabbage, sliced red onions, chopped Cilantro, chopped Jalapeño with a dash of lemon juice and honey drizzle.
Spicy Sour cream sauce: 3 tbsps of sour cream, 2 tsp Sriracha, chopped garlic and pepper.

Add paprika, pepper powder, mirchi powder, cumin powder, salt and 2 spoons of oil, marinate and let it sit for 10 mins and saute on medium flame till it cooks thoroughly. 

Assembly: lay out the jicama slices, add  chopped shrimp and top it with cabbage slaw, drizzle with Sriracha sauce.

Bon Appetite!!
Follow me @p4dm4skitchen 
#shrimptacos #lowcarbmeals #dinnerdoneperfect #easyassembly #lesscooking #padmaskitchen #traderjoes #jicamaslices #freshandcrunchy #njfoodie #njdesifood #waynenjfoodies #newjerseyfoodie #mumbaitefoodie #foodstyling #foodblogger #foodstylist #foodphotography #tacos #ketodiet  #ketolifestyle  #ketomeals  #ketoweightloss  #ketofriendly  #ketodinner 

Saturday, April 11, 2020

Spicy Red Pepper Karam

This karam has very less ingredients and can be made in a jiff! Made from scratch and fully vegan. Goes well with Indian breakfast and snacks like Idli, Dosas and rice as well. 
Cooking time : 30 mins and under
4 Red peppers, cut into cubes
10-12 Dry Red Chillies 
3-4 Green Chillies
Handful of peanuts
3T sesame seeds
1 t Cumin seeds
3 Garlic cloves
1t lemon or lime juice
Salt to taste
2 t oil

1. Heat 2 teaspoons of any cooking oil in a wise pan.
2. Add jeera ( cumin) and roughly chopped peppers, dry red chillies and green chillies. Saute for couple of mins and add salt. Cover and let it cook for 7 more mins and turn off the flame. To this add garlic and cover with lid so that garlic is half cooked in the steam.
3. Dry roast peanuts and sesame seeds separately. 
First take the dry ingredients and grind it to powder. To this add the sauted peppers and make it into a smooth paste. I use Nutribullet to prep this.

Tadaaa....the Red Pepper Karam is ready! 
Below is a video how I make Karam Dosa with millets dosa batter. And the other picture is Millet idlis served with Red Peppers karam.
You can replace the red peppers with any colored peppers ( green, orange and yellow as well)

This Karam is rich in Vit c and good source of iron and calcium as we used peanuts and sesame.

Enjoy and please leave your comment below.
Thanks for visiting my blog, it's such a long long time i am posting here, stay tuned.

Monday, February 2, 2015

Sweet and savory vegetable cutlets

On one chilly evening, when I cannot feel my feet I stepped into my kitchen opened my refrigerator and wondered what can I do with my beets :)
I gathered few ingredients, pressure cooked some veggies that were readily available and viola!! Yummy sweet and savory cutlets are ready!!

So here goes the recipe, I used the vegetables I had that day.  I boiled potatoes, beet n carrots in a pressure cooker. You can also use cauliflower, green peas, green beans, soya chunks raw plaintain and such vegetables. Add your favorite spices and flavors and make a Patti shapes and just shallow fry..that's it!! 

Sounds easy !! Check out the recipe in detail

Source: My Signature recipe
Prep time: 12 mins
Cooking time: 10-12 mins
Serves:  6 servings

3 potatoes, boiled
2 carrots, boiled
1 small beetroot, boiled
1/4 C corn, boiled
2 bread slices, roughly torn
1/2 t ginger garlic paste
2T chopped cilantro
1/4 t onion powder
1/4 t cayenne powder, mirchi powder
1/4 t turmeric powder, haldi
1/4 t garam masala
Salt as per taste
Oil for frying
Wide sauce pan or tawa for frying the cutlets
1/4 C rava (semolina) for coating the cutlets

  • Boil all the vegetables in pressure cooker by adding little water and salt. Cook till 2 whistles.
  • Cool the boiled veggies and mash them together.
  • Add all the ingredients as listed till salt.  Make Patti shaped or finger shaped and keep it aside.
  • Meanwhile take a wide frying pan/skillet and heat oil so that it covers the entire surface of the pan, if you are using nonstick skillet use less oil.
  • Now take rava(semolina) in a plate and coat the prepared Patti's and transfer it to skillet for frying. Shallow fry(tawa fry) on medium heat.
  • It takes about 3-4 mins each side and place it on paper towel to soak the excess oil if any.
  • Serve hot with ketchup/hot sauce or just snack it.

Tuesday, February 25, 2014

Easy breezy Bagara Rice

This quick fix rice meal can be made for any main course like chicken curry or any veggie entrees, or can be served plain with some raita.  Bagara rice is famous in Andhra predominantly from telangana region.  Made with fewer ingredients but no compromise on the flavor or on your palette. 

Bagara Rice

Source: My Signature recipe
Prep time: 10 mins
Cooking time: 20-30 mins
Serves:  6 servings

3 C of basmati rice, wash and keep it aside.
1 medium red onion, thinly sliced
1 cinnamon stick
5-6 cloves
1 bay leaves, fresh or dried
1 t shahi jeera
1 T Ginger garlic paste
2 T mint leaves/pudina, chopped
1 t garam masala powder
salt to taste
4.5 C water
2T Oil 

I used pressure cooker for cooking this rice, you can also use electric rice cooker or big 5 quart size sauce pan.

  • Firstly wash the basmati rice and keep it aside.
  • Heat oil and add all the spices and fry for a minute.
  • Add the onions and fry till translucent.  Add the ginger garlic paste and garam masala too. once the oil leaves from the sides, add chopped mint/pudina leaves and fry for few minutes.
  • Then add rice and mix well, check for salt, add the water, cover it and let it cook.
  • If you are cooking in pressure cooker or electric cooker the ratio is 1:1.5 for rice to water.
  • If you are cooking on stove top in a sauce pan cook the first 10 mins with covered lid and once the liquid is all absorbed turn the heat off and cover. The rest of rice will cook in its own steam. Serve hot with any side dish or plain yogurt.

I made this Bagara rice to go with Chicken fry and raita (yogurt sauce). 

I just whipped some sour cream and added some cherry tomatoes, chopped cucumber and cilantro.  Added a spoonfull of chia seeds and salt and its ready to serve.

Sunday, February 23, 2014

Quick and Zippy Chicken Fry

Usha from My Spicy Kitchen invited me to make something for her Fabulous Feast Friday # 3 event and I thought why not make a dish and post something on my blog.  Blog! pheww!! my blog has been sitting around doing nothing but gathering dust and no cobwebs and spider crawls which are blogessentials to make your blog popular and pop up on search engines.  

This foodie feast is an opportunity for my blog to rise and shine once again in the blogosphere and from my hibernation of course $#@#&^ eyes rolling.....Thanks Usha!!

This is my fastest ever Chicken dish made in a jiff with 5 main ingredients and who knew we can use the same ingredients and some spices to make bagara rice that goes well with any non-veg dish and here goes the recipe for 

Zippy Chicken Fry 
(with less than 7 ingredients)

Source: My Signature recipe
Prep time: 10 mins
Cooking time: 20-30 mins
Serves:  4 servings


4-5 Chicken legs pieces (1kg/2lbs approx)
1 medium onion, thinly slices
1 green chilli chopped finely 
1/2 t turmeric/haldi/pasupu
2T ginger garlic paste
1t Garam masala
1t Chilli powder/mirchi powder/karam
2T chopped cilantro/dhaniya/kothimir
1/4 C water
3T oil
salt as per taste

I used a nonstick sauce pan for this recipe (recommended)


  • I usually get the chicken from halal meat and usually go for chicken legs and thighs and ask the butcher to make small pieces.  Wash the chicken in luke warm water at least one time and add the  half teaspoon of turmeric powder and keep aside.
  • Heat oil in a non stick pan and saute onions. Once they are translucent add the chopped green chillies and saute for another minute.  
  • Add the ginger garlic paste and fry for a minute. Make sure you don't burn the paste or else it will give a bitter taste to the chicken.   
  • Add the chicken pieces, salt and cover it with a lid.  Let the chicken cook on a medium high flame for about 15 mins.  since we cleaned the chicken in water there will be enough moisture for the chicken to cook through.  If at any point you feel that the water is evaporated then do add 1/4th cup of water.  
  • When the chicken is thoroughly cooked take off the lid and start adding garam masala powder and the chilli powder.  Now turn on the flame to high and fry the chicken till all the moisture dries up and the oil leaves from the sides.
  • Turn off the gas and let it cool for a bit.  Garnish with chopped cilantro and serve with Bagara Rice and Tomato Cucumber in sour cream Raita..
sending my entry to My Spicy Kitchen's even Fabulous Feast Friday #3
Fabulous Feast Friday

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