Multicolor Mushroom Masala

Time for a guest post from my college mate Anne Helena. She is a lovely and energetic woman I have in my life. The fun we had at college was enormous . She is a multi talented personality and a very positive person. She has her own blog “

I invite pure vegetarian recipes with mushrooms/soya chunks as guest posts for my blog on account of my 100 th post publishing. I had already extended invite to fellow bloggers,friends and family. Whoever is interested ,please write to me at with ingredients,detailed recipe and step by step images(at-least one final image). I will be happy and honoured to post the same in my blog.

Without more words from me,let us get into the interesting recipe. Continue reading “Multicolor Mushroom Masala”

Mushroom Gravy

I hope all of you remember that I was inviting guest recipes on account of my 100 th post.One guest recipe from Gouthami,a fellow blogger at Clicks n Bites is here below. She is an young mother and she takes utmost care to post unique recipes in her blog. She keeps them simple but very unique.I have always fallen for her clicks and they just drag you. Thank you dear for the wonderful recipe and very encouraging and motivating words 🙂 I feel really honoured reading your appreciation 🙂 I am geared to work on this more and more.
I invite pure vegetarian recipes with mushrooms/soya chunks as guest posts for my blog on account of my 100 th post publishing. I had already extended invite to fellow bloggers,friends and family. Whoever is interested ,please write to me at with ingredients,detailed recipe and step by step images(at-least one final image). I will be happy and honoured to post the same in my blog.
Mushroom Gravy
Over to the post….
Feeling elated to write a guest post for Kitchen Kathukutty. Kalyani is a very good friend and I am amazed by the importance that she gives to the health quotient in all her recipes. If you are a new mother or if you have a fussy toddler, Kitchen Kathukutty is the one stop for all your queries on “How to feed your child/What to feed your child etc etc”. Really appreciate Kalyani’s posts on baby food and her analysis and research on providing quality info regarding the same. Great job Kalyani 🙂
Now off to my recipe. This is a very basic gravy prepared with mushrooms. This can be paired up with any mild main dish like pulaos or just hot steamed rice. Mushrooms are super good for your health but most vegetarians (including my family!! :() avoid it. But once you try it out, you will love it. It is infact vegetarian. Mushrooms are a great source of Vitamin D, boost your immunity, improve metabolism and are really good for the bladder. So,if you haven’t laid your hands on mushrooms yet, it is high time you start eating it.
Serves: 3
Preparation Time; 10 minutes
Cooking Time: 20 minutes
Button Mushrooms – 400 gm
Onions – 3 big
Tomatoes – 3
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Chilli Powder – 3/4 tsp
Sugar – 1/2 tsp
Cumin Seeds – 1 tsp
Fresh Cream – 1 tbsp (optional)
Butter – 1 tbsp
Salt – To taste
1. Wash mushroom and pat them dry. Chop them into pieces.
2. Heat water in a pan and once it begins to boil, drop the mushroom pieces and leave them in the hot water for about 5 minutes. Drain and keep aside.
3. Heat butter in a pan. Once it sizzles, add onions and saute till they turn pink.
4. Now add chopped tomatoes and little salt. Saute till then turn soft and mushy.
5. Add all the powders and saute for 3 minutes.
6. Let this cool down. Once cooled, blend the above into a smooth paste.
7. Heat little butter in a pan. Add cumin seeds and once they splutter, add mushrooms and saute till they leave water and all the water is evaporated.
8. Now add the onion-tomato paste and mix well. Add enough water to get a gravy consistency.
9. When the gravy begins to boil, add fresh cream, sugar and salt. Simmer for some more time.
10. Garnish with coriander leaves.

As I found this recipe to be very simple,I felt to write the below topic “Mushroom for Babies”.

mushrooms for babies
               Mushrooms are neither fruits nor vegetables. It is actually an edible fungus. Not all mushrooms are edible. There are million varieties of mushrooms in the world of which a very few are actually edible and the button mushrooms are the most common edible variety. It is said that Mushrooms are the only vegetarian source of Vitamin D and mushrooms retain Vit-D even after cooking. Please be careful in choosing the right variety of mushroom and ensure perfection in cleaning and cooking mushrooms. I haven’t cooked mushrooms honestly as it is hard for me to convince my family that it belongs to the vegetarian family. However I have tasted from my friends and at restaurants. I like mushrooms in white pasta 🙂 If your family eats mushrooms regularly , I guess the below write-up will help you in introducing them to your little ones.
When can I offer my baby mushrooms?
When I started studying about mushrooms for babies,I found that they are recommended as early as 6 months by few experts whereas few recommend delaying it till 10 to 12 months. However I also found it is one the less allergic foods as per research.It is not a high risk allergic food and at very rare cases allergies have shown up(1%) in 30 minutes of consumption. Mushrooms are definitely healthy but they are preferred as first foods. Most people don’t recommend puree of mushrooms. Mushrooms go well when sauted and added to other ingredients in a dish. I would recommend this recipe for 10 months plus babies.  Please avoid sugar,salt if your baby is below one year. Replace cream with curd if your cream is not home made.Have a detailed word with your pediatrician before introducing these. Do consider your family history of allergies. Never offer uncooked/raw mushrooms to babies. Prefer to chop mushrooms as whole mushrooms might pose choking hazard. Adjust spices according to your baby’s taste buds.
How to choose and store?
Choose mushrooms that are clean,firm and soft from a reliable shop/grocer. Avoid those which are withered,slimy or damaged. Never opt for the wild mushrooms which grow in the gardens. Store them in a paper bag or muslin cloth.
Health Benefits of Mushrooms:
  • Mushrooms are rich in Vitamin D as stated earlier and it helps in growing a strong bone system.
  • It is an excellent store house of iron and hence helps in building new blood cells and increasing hemoglobin.
  • The immuno modulatory properties of mushroom help in building a healthy immune system
  • The bio chemicals present in mushrooms help in protecting the liver and researches even have proved that they have helped in betterment of liver conditions after liver infections and jaundice
  • They have high amounts of Vitamin B ,niacin and riboflavin which help in skin health and vision development.

Check other recipes with mushrooms here below

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I love malai kofthas served at restaurants for no reason. But I have always felt that I couldn’t have more than a koftha ball.Later I found the reason baking powder used when I viewed this recipe in a TV show. Hence I made an attempt to make one health friendly version for the family. Your little one will definitely love the kofthas as it just melt in mouth. A not so spicy but an yummy,creamy side dish. Come let’s grab some cheesy,chewy kofthas 🙂

cheese stuffed gobi koftha


For the Koftha balls-15-17 balls

  • Cauliflower-1(medium sized)
  • Potatoes-5(medium sized)
  • Red chilly powder-1 tsp
  • Ginger garlic paste-1/4 tsp
  • Garam masala powder-1/4 tsp
  • Coriander powder-1/4 tsp
  • Corn flour-2 tbsp
  • Bread crumbs-4 tbsp
  • Pepper powder-1/4 tsp
  • Salt-To taste
  • Oil-To deep fry
  • Cheese-1/2 cup(small cubes)

cheese stuffed gobi koftha

For the gravy/curry:(Serves 5)

  • Tomato Puree-1.5 cups
  • Chilly powder-1/4 tsp
  • Onion-1 cup(Sliced finely)
  • Ghee-2 tbsp
  • Kasturi methi-1 tbsp
  • Cream-3 tbsp
  • Milk-1/2 cup
  • Salt-To taste

To grind into a smooth paste:

  • Green chiily-2
  • Ginger-A piece
  • Garlic-5
  • Mint leaves-3
  • Coriander leaves-5


1.Wash potatoes and pressure cook them

2.Remove the florets of cauliflower and immerse in a bowl of hot water(add a pinch of salt & turmeric powder).

3.Drain the water from caulifower after 10  minutes and par boil them.

cheese stuffed gobi koftha

4.Release the pressure and peel the skin of potatoes

5.When the cauliflower is completely cooked,drain the water and cool them.

6.Mash potatoes and cauliflower along with all ingredients mentioned for koftha.(except oil,bread crumbs,cheese)

cheese stuffed gobi koftha

7.Make small balls and stuff the cheese inside.

8.Roll these balls and give a coating of bread crumbs.

9.Deep fry these koftha balls and strain excess oil.

cheese stuffed gobi koftha

10. In a kadai heat ghee and add the chopped onion.

11.Saute them well.In the meantime make a fine paste of ginger,garlic,green chilly,mint leaves & coriander leaves.

12.When the onion turns golden brown add the paste and tomato puree.

cheese stuffed gobi koftha

13.Mix them well and saute till raw smell vanishes.

14.Add chilly powder and half cup of water and let it boil.

cheese stuffed gobi koftha

15.When it thickens well,add salt,kasturi methi.

16.Simmer and add milk and fresh cream.

17.Give a quick mix and switch off. This gravy will have a thick pouring consistency.

cheese stuffed gobi koftha

18.Add the balls/koftha to the gravy . Do not stir rigorously.

19.Garnish with coriander leaves and serve hot.

cheese stuffed gobi koftha


This dish needs utmost care and patience.

Cut the cheese into small cubes or else they might break and ooze out.

Make balls big enough to hold the cheese cubes.

Adjust the amount of salt used in gravy as we have already added salt in the koftha balls.

There must be no water in the potatoes and cauliflower.

Add corn flower according to the consistency of the mashed veggies.

You can skip cauliflower too.

You can replace cheese with paneer cubes too

You can also shred cheese and add to mashed veggies instead of stuffing.

If you prefer this for your little ones,have a word with your pediatrician. You should have introduced all ingredients separately in prior. Please use home made cheese for babies and use whole wheat bread crumbs for rolling. The kofthas as such will be enjoyed by little ones. Prefer home made cream.

Do not mix the gravy after adding the koftha balls. It would break.

Take care while frying the balls. Prefer medium flame. Ensure that they don’t break.

The base veggies are of your choice. You can even add carrot,beans.

Paneer Baby Corn Gravy/Paneer Baby Corn Masala/Paneer baby corn curry

Paneer and baby corn are just two easy ingredients in cooking. They don’t consume much time but they turn the dish yummy. I had stock of both (Home made paneer). Hence I just made this . Believe me , it is so creamy and yummy but can be prepared in a jiffy.


  • Baby corn-6
  • Paneer-1/2 cup(small cubes)
  • Tomato-1 cup(chopped)
  • Onion-1/2 cup(chopped)
  • Red Chilly-2
  • Garlic-10
  • Ginger-A generous piece
  • Salt -To taste
  • Ghee-To cook
  • Cashews-10
  • Turmeric powder-A pinch
  • Chilly powder-1/4 tsp
  • Cream-2 tbsp

To temper:

  • Clove-2
  • Cinnamon-A small piece
  • Bay leaf-1/4



1.Soak cashews in luke warm water

2.Add ghee and temper with clove,cinnamon and bay leaf.

3.When it splutters add tomatoes,onion,red chilly,garlic,ginger and saute well.


4.Keep tossing until they turn soft.

5.In the mean time you can par boil the baby corn and chop into pieces.

6.Cool the items in step 5 and make a fine paste.


7.Add a spoon of ghee and saute the paste with turmeric powder,chilly powder.

8.Add half cup of water and let it cook.In the mean time make a smooth paste of cashews.

9.When it thickens,add cashew paste to the mixture and add paneer,baby corn.


10.Stir well and add salt.

11.Add cream and serve it hot



You can also toss paneer in ghee and add.

You can add curd instead of cream too.

Do not cook after adding curd.

Thickness depends on your liking.

It goes well with rice varieties and roti/phulkhas

Avoid store bought creams for kids.

White Kurma/Kuruma/Korma

I love to try various gravies for chappathi/roti/phulkhas.I actually planned for usual vegetable kurma and roti(multigrain)/sathumaavu chappathi.But I wanted it to be in white colour.Hence I made this try.It was an yummy,creamy gravy I have ever tasted. My little one also liked it. You can give this from 1 year plus .Multi grain roti recipe is here. I can’t wait to get into the recipe.


  • Vegetables-1 & 1/2 cups(chopped)
  • Onion & Tomato-1 cup(chopped)
  • Turmeric powder-A pinch
  • Salt-To taste
  • Ghee-To cook
  • Cream/curd-1 tbsp

To grind:

  • Cashews-10
  • Grated coconut-4 tbsp
  • Poppy seeds-1/4 tsp
  • Fennel seeds-1/2 tsp
  • Green chilly-2
  • Cardamom-1
  • Cinnamon-1

To Temper:

  • Clove-1
  • Bay leaf-1


1.Grind ingredients under “to grind” into a smooth paste.

2.Add ghee in a pressure cooker and temper with clove and bay leaf.

3.Add the veggies one after the other and saute them well.


4.When they become soft,add the paste,turmeric powder,salt,water to cook veggies and mix well.

5.Close the cooker and let it cook for 2 whistles.

6.As the pressure is released ,open the lid and stir well.


7.Add fresh cream/thick curd and give a stir when the gas is till on.

8.Garnish with coriander leaves and serve hot.



You can add other tempering/seasoning elements too.

Adjust chilly level as per your taste.

Saute onion and tomato first.

Veggies can be of your choice(Carrot,potato,beans,peas,corn,cauliflower)

Multigrain roti can be given to 1.5 year plus is my recommendation.


There was a huge stock of cauliflower lying with me. As it was weekend I made up my mind to do something special but I was sure of not doing two separate dishes for the family and for my baby. So I made this less spicy version of Gobi masala and packed it in a crispy roast for my family and made it side dish for my son for KAL DOSA. I was satisfied with the outcome and my family relished it. My son was so happy to have the masala as such. You can include this type of dry gravy in your baby food around 8 months plus since it is less spicy and almost blended well. Your toddlers will love this combination as a roast. The stuffing can go well with rice and roti too.


  • Cauliflower-1 medium sized
  • Tomato-1 big size
  • Onion-1 big size
  • Green chilly-1
  • Mint leaves-10
  • Coriander leaves-5
  • Garlic-8 to 10
  • Ginger-A small piece
  • Cashews-10
  • Curry leaves-8
  • Fennel seeds-1/4 tsp
  • Turmeric powder-A pinch
  • Salt-To taste
  • Ghee/Oil-To cook


1.Separate the buds of caulifower and first soak it in water boiled with turmeric powder & salt.

2.Drain the water completely and steam cook/boil the cauliflower.

3.Smash it well with a ladle and set it aside.

gobi masala roast

4.Wash tomato and finely chop it and onion.

5.In a mixer jar add quarter of the chopped onion and tomato,mint leaves,coriander leaves,green chilly,garlic,ginger and fennel seeds. Grind them into a fine paste.


6.Soak cashews in hot water.After ten minutes make it smooth paste and set it aside.

7.Heat a kadai and add oil/ghee.


8.Add chopped onion ,tomato ,curry leaves and saute well.

9.Now the add the paste made in step 5 and saute till raw smell vanishes.

10.Add half cup of water and let it boil.

11.When it begins to boil add a pinch of turmeric powder and the smashed gobi.

12.Stir it well and cook in medium flame till all the water(90%) completely dries.

13.Finally add the cashew paste and stir well.


14. Switch it off and cool the masala.

15. Heat a dosa pan and grease with oil.

16. Spread the batter evenly to make thin and crispy roast.

17. Close it cook one side. Do not flip.

18. Ensure both the sides are cooked.

19.Spread the Gobi masala and close the dosa.

20.Serve it hot.

gobi masala roastP.S:

Skip cashews and chilly if you haven’t introduced to your baby below one year.

Always have a word with your doctor before attempting any new ingredient.


Hi Readers! I have received one more guest post on “Mushrooms”. Hope all of you remember these lines from my blog in mushroom biriyani recipe.”I am on cloud nine in posting this recipe,the reasons being ,the first guest post I have received and the first post on my blog with mushrooms. When I reached 100 posts in my blog I wanted to do something to celebrate it as my in-laws were stressing on it.They felt it  was not an easy job to do this managing a toddler(hyper-active & extra naughty) at home single-handed. What’s the point in celebrating alone?I always celebrate with my friends and family.Hence I decided to invite guest recipes from other well experienced bloggers and my most supportive friends. Most of my friends responded so positively but all of them needed some time. I am super excitedly waiting to receive them all 🙂.You might be puzzled on why I had invited my friends as guests. It is because I wished to honour them for their enormous encouragement and they are proving it once again. I am waiting for replies from other bloggers. I do invite recipes from my other co-bloggers/friends/family and readers. Kindly drop a mail at”

This below recipe is from my school-mate “Ramya Kalyani”. I happened to connect with her recently after 10 long years via facebook. When I requested for the guest post,she came up with this in a couple of days. I have just copied her mail and pasted here.Thank you Ramya  for the recipe and lovely words of appreciation:)


This wonderful blog, which primarily focuses on traditional foods , is such a wonderful venture as it is not easy to find many traditional recipes these days. Another thing is the usage of ingredients like karupatti, millets etc., which are so healthy as well. Her emphasis on eating healthy and avoiding packed items is the need of the hour . My recipe today is my support to this cause as well. ( you’ll know how as you read on )

I came across KitchenKathukutty through a Facebook group and liked it a lot. When I found out that an old classmate was the face behind it, I was pleasantly surprised and connecting with her after a decade felt so good . My best wishes Kalyani, for your wonderful venture.  Wishing you all the success

I was so glad when she asked me if I would do a guest post for her . And I volunteered with this Kadai Mushroom recipe. I would like to apologise beforehand for the poor pictures.. they were taken in a hurry and in poor light and since I am on vacation, I cant recook and click right away .

I hope that doesnt stop you from trying out this fabulous and aromatic KADAI MUSHROOM.

The best thing about this recipe is, everything is made afresh and no  packed masala powder is used

kadai mushroomSo here goes


Button mushrooms – 1 pack ( cut into cubes)
Onions – 1 cubed ( cut into cubes , divide in 2 parts)
Tomatoes – 2 medium
Capsicum – 1 medium (cut into cubes)
Ginger – a small piece
Garlic – 2-4 pods ( depending on  your taste )
Coriander – a handful chopped finely
Oil / ghee – 2 tsp + 2 tsp

To roast and grind
Coriander seeds –  4 tsp
Jeera -2 tsp
Red chillies – 3 or as per taste
Saunf – 1/2 tsp ( optional )
Cinnamon – 1 small piece ( optional )
Elaichi – 2 ( optional )
Cloves – 1 ( optional )


1)Heat a pan and dry roast all the ingredients given under to roast & grind . The spices should be aromatic and toasted. Take care not to burn . Set aside .Once cooled, grind it into a powder.

2) In a pan, heat some 2 tsp oil , add the garlic , ginger and then one half of the onions, Dont put all the onions in here . Next add the tomatoes, and saute util the raw smell goes . Set aside . Grind it to a fine paste once cooled .

3) Heat 2 tsp oil, add the remaining onions . Saute a little, then add the capsicum chunks . Fry until they are cooked but still crunchy . Take care so that veggies dont turn soft and soggy .

4) Add the cubed mushrooms and cook for a couple of mins

5) Add the tomato – onion paste and then the freshly ground masala . Add a couple of spoons of masala first  and add more as per taste .

6) Add a little water to the gravy . Add salt and let it cook closed for 5-7 minutes

7) Turn off the stove . Stir in the chopped coriander .

kadai mushroom

Fresh and flavourful Kadai Mushroom is ready . Garnish with fresh cream if needed . A squeeze of lemon will be good too.

The mushrooms can be substituted or used along paneer or baby corn.

Serve hot with any mild pulao / steamed basmati rice / roti. Enjoy .

Cabbage Kootu

A very simple procedure from my MIL to make a really different kootu variety with cabbage. It goes with rice and also chappathi.roti.


  • Cabbage-2 cups(finely chopped)
  • Chilly powder-2 tsp
  • Salt-To taste
  • Oil-To cook
  • Turmeric powder – A pinch
  • To grind into a smooth paste:
  • Grated coocnut-3 tbsp
  • Cumin seeds-1/2 tsp

To temper:

  • Mustard seeds-1/4 tsp
  • Urad dhal-1/4 tsp
  • Curry leaves

cabbage kootu


1.Heat oil in a pan and add the chopped cabbage.

2.Saute in medium flame until raw smell vanishes.

3.Now add chilly powder and turmeric powder and give a quick stir.

cabbage kootu

4.Add half a cup of water to cook the cabbage.

5.Grind the coconut and cumin seeds into a fine paste.

6.When the cabbage is almost cooked add the paste and also the tempering.

cabbage kootu

7.Mix it well and serve.

Vegetable Kurma/Korma/Kuruma

Vegetable Kurma for rice might be weird for few of you but I prefer making this when I have a huge set of vegetables in stock with me.This can also be served with rotis/naan/phulka.I shall post an exclusive kurma for rotis very soon.


  • Chopped Mixed Vegetables-1& 1/2 cups

(Carrot,potato,beans,green peas,baby corn,sweet corn kernels,cauli flower-Any combination)

  • Tomato-1(finely chopped)Vegetable Kurma
  • Onion-1(finely chopped)
  • Ginger garlic paste-1 tsp
  • Chilly powder-1 tsp
  • Garam masala powder-1/2 tsp
  • Coriander powder-1/2 tsp
  • Turmeric powder-1/2 tsp
  • Salt-To taste
  • Oil-To cook
  • Curd-1 tbsp(thick)

To grind into a fine paste

  • Coconut(grated)+Poppy seeds+Fried gram dhal-1 tbsp
  • Coriander leaves+Mint leaves-1/2 tbsp

To temper:

  • Mustard seeds-1/2 tsp
  • Cumin seeds-1/2 tsp
  • Urad dhal-1/2 tsp


1.Clean and chop all vegetables and set it aside.

2.Make fine paste out of the two combinations mentioned above and get it ready.

3.Heat oil in a kadai and temper with mustard seeds,urad dhal and cumin seeds.

Vegetable Kurma

4.When they spultter,add ginger garlic paste and saute until raw smell vanishes.

5.Now add onion,tomatoes and saute them until they turn soft.

6.Add the remaining vegetables and give a quick stir.

7.Saute them well and add turmeric powder,coriander powder,chilly powder and garam masala powder.

8.Give a quick stir and add water to let the vegetables cook.

Vegetable kurma

9.Close the kadai with a lid and let it cook.

10.When the vegetables are half boiled add the mint+coriander leaves paste and mix it well.

11.Let the gravy get cooked in medium flame till the vegetables are completely cooked.

12.When the vegetables are cooked to 90% add the coconut+poppy seeds+fried gram dhal paste and let it boil.

Veg kuruma3

13.The gravy will start thickening. Switch the gas in 3 minutes and add curd.

14.Mix curd with gravy and serve hot.



Don’t let the gravy boil after adding curd.

The combination of vegetables is purely your choice.

You can use cream instead of curd.

You can use ghee instead of oil if you wish.

This can be given to babies above 10 months . Skip using chilly powder and garam masala


JALFREZI-Hearing this name I thought the recipe would be too tough and intricate. I heard this recipe in a TV show and I tried it out as I had all ingredients with me the other day. It goes perfect with butter naan/plain naan.


  • Carrot- 1/4 cup
  • Onion – 1/4 cup
  • Capsicum – 1/4 cup
  • Baby Corn-1/4 cup

(All the above should be finely cut into thin long pieces(Julian))

  • Ginger and garlic -2 tbsp(chopped)
  • Tomato – 3
  • Tomato sauce- 1 tbsp
  • Red chilli powder- 1 tsp
  • Garam masala powder-A pinch
  • Jeera – 1/2 tsp
  • Salt – To taste
  • Ghee-To cook


1. Chop all vegetables and get them ready. Make a puree of tomato along with ginger and garlic.

2.Heat a kadai and add ghee and temper with jeera.

3.Finely saute onion till they become soft.

4.Now add chilly powder and garam masala powder and stir.

5.When it blends add the tomato paste made.

Paneer baby corn jalfrezi

6.When the raw smell of the tomato vanishes,add capsicum,baby corn and carrot.

7.Mix them well and add tomato sauce and salt.

8.Add half of water and let it cook.

paneer baby corn jalfrezi9.When the corn is cooked enough add paneer and give a quick stir.

10.Garnish with coriander leaves and serve it hot.



You can add any vegetable instead of baby corn /carrot.

I have omitted using coriander leaves in the final step

It is kind of more than semi dry gravy. SO use water accordingly and retain crunchiness of the vegetables.


A very yummy gravy of my choice would be green peas masala and I would love the version with fresh green peas.


  • Green peas-1 cupgREEN PEAS MASALA OR GRAVY2
  • Tomato-2 (medium sized)
  • Onion-1
  • Ginger-A small piece
  • Garlic-5 to 8 cloves
  • Green chilly-2
  • Coriander leaves
  • Badam-7
  • Salt-To taste
  • Ghee-To cook


1.Pressure cook green peas for 3 whistles. Soak badam in half cup of water.

2.Chop onion,tomato,ginger,garlic,coriander and green chilly.

green peas masala

3.Heat a pan,add ghee to it.

4.Finely saute all chopped items of step 2

5.Cool them and grind into a fine paste.

green peas masal2

6.Add a tsp. of ghee and saute chopped onion till golden brown .

7.Now add the paste  and saute until raw smell vanishes. Add little water and cook.

green peas masala

8..When it begins to boil add the cooked peas and give a stir.

9.When the gravy thickens,add the badam paste.

green peas masala

10.Switch off after 3 minutes and serve it hot.



You can use dried/frozen peas too. Soak it for minimum of 6 hours and pressure cook.

Adding methi powder can give a additional flavour.

Spring Onion curry/Vengaya thal kootu

The most favourite among the quick and easy to do recipes.This is yet contribution from my MIL.Most of us would use spring onion in garnishing and in manchurian preparation. Here I am sharing it as a side dish for rice/chpathi/roti/naan/phulka. Ingredients:

  • Spring Onion-2 cups(FInely chopped)spring onion curry or kootu1
  • Channa dhal-1/2 cup(mashed)
  • Sambhar powder-1 tbsp
  • Turmeric powder-A pinch
  • Hing-A pinch
  • Oil-To cook
  • Salt-To taste

To temper:

  • Mustard seeds-1/4 tsp
  • Urad dhal-1/4 tsp
  • Curry leaves


1.Clean and chop spring onion.

2.Pressure cook channa dhal for 4 whistles

3.Add oil in a kadai and heat it.

Spring onion kootu

4.Temper with mustard seeds,urad dhal and curry leaves

5. Add the chopped spring onion and finely saute them with sambhar powder,turmeric powder and hing.

6.When they turning soft add around 3/4 cup of water and cook.

7.When spring onion is cooked to 90%,add mashed dhall and salt.

Spring onion kootu8.After it boils for five minutes switch off the gas and serve.

Spring onion curry or kootu2


You can also add chilly powder+sambhar powder instead of sambhar powder alone.

I have not used the onion in the roots for the curry.

Aloo mutter gravy with broccoli

I had a huge stock of broccoli in my vegetable tray. All that I had tried with broccoli is soup. Broccoli is a must have during pregnancy.I just made a trial of mixing potato,green peas and broccoli to make a rich side dish for chapathi. I kept the ingredients and procedure very simple. But it turned out to be really yummy dish.


  • Onion-1 big sized
  • Tomato-1 big sized
  • Green Chilly-2
  • Ginger-5 to 8
  • Ginger-A small piece
  • Potato-1/4 cup
  • Green peas-1/4 cup
  • Broccoli florets-1/2 cup
  • Fresh cream-1 tsp
  • Badam-5 to 8
  • Salt-To taste
  • Ghee-To cook


1.Soak badam in water and peel off the skin.

2.Add ghee in a kadai and add the chopped onion,tomato,green chilly,garlic and ginger.

3.Saute until they soft. Cool the items.

Alu mutter gravy with broccoli-1

4.Chop potato into big cubes and cook it in pressure cooker along with green peas.

5.Clean broccoli with hot water and par boil it with little salt and turmeric powder.

6.Now make a paste out of the cooled items in step.3

Alu mutter gravy with broccoli-2

7.Saute the tomato+ onion gravy in a kadai and cook it with little water.

8.When it boils add the cooked vegetables and salt to taste .

9.As the gravy thickens add the badam paste ,give a quick stir.

Aloo mutter with broccoli gravy-3

10.Serve it hot by garnishing with coriander leaves.


Adding broccoli and fresh cream with badam is optional.

Adjust the amount of green chilly as per your taste.

Creamy Paneer Gravy

The name of the dish might sound slightly odd to all of you. I actually wanted to make paneer butter masala for my little guest at home.But I was not satisfied with the recipes I found and I didn’t have much time to surf. So I ended up making the below paneer gravy which really had the flavour of paneer butter masala (restaurant style) and tasted yummmmmmmmmmmm…. with naan. Do try out and comment .

Ingredients:Creamy Paneer gravy

  • Paneer-200 gm
  • Tomato-2(medium sized)
  • Onion-1(finely chopped)
  • Ginger-A small piece
  • Garlic-10 cloves
  • Red chilli powder-1 tbsp
  • Coriander powder-1/2 tbsp
  • Salt-To taste
  • Butter-To cook
  • Cashews-10
  • Coriander leaves-few
  • Fresh cream-2 tsp
  • Ghee-To toss
  • Milk-1/2 cup


1.Soak cashews in milk for 10 minutes and grind it into a smooth paste and set it aside.

2.Chop tomato,onion and peel garlic,ginger and set it aside.

3.In a kadai,add ghee and toss tomato,garlic,coriander leaves and ginger.

Creamy Paneer Gravy-1

4.Add chilli powder and coriander powder to this.

5.Cool the tossed elements and grind it into a smooth paste.

6.Add butter in the kadai and finely saute the onion.

Creamy paneer gravy-2

7.Add the tomato paste to this and saute well.

8.Add little water and let it boil.

9.When it boils toss paneer to golden brown in a tava by adding ghee.

10.Add tossed paneer to the tomato+onion gravy when it thickens.

Creamy Paneer Gravy-3

11.When the gravy is almost done,add the cashew paste and keep stirring.

12.Add fresh cream and serve it hot.


I actually added half of the chilli powder+Coriander powder in half of the milk and added to tomato+onion gravy instead of water. Continuous stirring is required if you do so.