There is something extra special to me apart from today being V’day…Any guess?? It is my blog first anniversary. Thanks from the bottom of my heart for a great support,trust and love from each of you.The journey has been extremely commendable and the credit goes to my dear readers and beloved well wishers. 🙂 A special bow down to each of you who supported and encouraged me in proceeding with my blog’s PURPOSE in this one year 🙂 I shall write special of dedication in detail marking my blog anniversary and now let’s get into today’s recipe.




I am becoming a home made maniac said my friends when I shared this to them during my first attempt. I made an attempt of this when I read the recipe in Aval Kitchen.But the process took some time and I was not satisfied with the process.I kept trying for better processes and especially a way to use the pulpy/fiber part which is discarded in the process.And finally I did it!Stay tuned to know what is that other dish :). This recipe is 200% better than what is sold in markets. Continue reading “HOME MADE DATES SYRUP-NATURAL SWEETENER FOR BABY & TODDLER FOODS”

HOME MADE COCONUT MILK-How to make coconut milk?

When I was discussing on writing a recipe for coconut milk ,my family members were not too convinced to give a post dedicated to it.I then explained to them that even these come in ready made packets and one of my friends had shared that using ready made shredded coconut or coconut milk has so many ill effects to human body including obesity and infertility due to those preservatives..There is one more reason behind sharing this recipe.Recently when I had met my brother in a family function he was quoting that coconut milk is ranked next to breast milk in terms of nutrition.It is extremely nutritious and healthy as per his doctor. Continue reading “HOME MADE COCONUT MILK-How to make coconut milk?”


The Jingle bells season is here and I am drowned in sweet memories of Christmas Celebrations at school and with my friends. My native(Palayamkottai-Known as Oxford of South India) is also famous for the yummy mouth watering plum cakes/Christmas cakes.We would have them flooding from all our friends a week ahead and most of it will be 100% home made from scratch. Few even prepare the wine used in preparation at home. It just tastes heavenly and it was a bliss.Before wedding my office friends had shared their home made(mom-made) cakes for me and I really miss them now. All these enormous missing and love for cakes made me attempt a cake with no egg no oven and especially no whites(maida/sugar/milk).Yes, I(We-Hubby shared excellent tips and helped me a lot) did it…As most of you would have known that I run this blog with a purpose of avoiding whites in cooking and spreading the habit of healthy eating across.( Check this to know the details of the blog purpose in detail. ) Continue reading “WHOLE GRAIN CAKE-RAGI WHOLE WHEAT EGGLESS COOKER CAKE”


I have a craze to try every single possible thing at home when it comes to cooking. It is not only healthy but you get an immense pleasure seeing the outcome. Every time I use it, I really feel that I am doing some justice to my family members. I am an ardent fan of sweets(Be it any from plain sugar to any high calorie sweet) . I can finish them in no time. I remember running in grocery shops to pick jam bottle though mom has a stock or not. My love for jam still continues but I remain slightly controlled 😉 My aunt made this jam(only with beet) when I was pregnant and I had it stored for 3 months. I just scare for the sugar part which is added otherwise this is a very healthy recipe. I thought to add carrots so that I can reduce the amount of sugar added. Check the recipe and try for yourself. Do not forget to write me your comments please…

home made jam.JPG


  • Beet Root-4 small sized
  • Carrot-3 medium sized
  • Lemon juice-2 drops.
  • Sugar-1 cup

homemade jam.JPG


1.Wash and peel carrot and beet root.

2.Pressure cook for 5 whistles.

3.Chop them roughly,add to a blender and mash them completely.

4.Dissolve sugar in some water and keep it aside.

5.In a heavy bottomed pan add the beet carrot paste and let it boil.

6.Keep it in medium flame and stir it.

7.When it first begin to boil(bubble arises) add the sugar dissolved and mix well.

8.Now close the pan and keep stirring occasionally.

9.Keep a watch for the right consistency.

10.When it thickens slow down the flame and add lemon juice and stir well.

11.Switch off immediately and store in an airtight container after cooling.

12.Let it rest one day or night(max of 8 hours) in room temperature and then refrigerate.

13.Enjoy this yummy jam as a spread on your idly/dosa/bread/bun/roti/phulkha.

beet root carrot jam.JPG


Adjust sugar as per your taste.

You can even skip carrot here.

Do not let it cook/boil after adding lemon juice. It will become bitter in taste.

Whenever you open the lid to stir,slow down the flame and stir. The bubbles might splash on you and hurt.

Use a thick pan and a long ladle.

Do not let it thicken too much it might becomes so hard like a candy.

Babies above one year can be given this very occasionally. Best would be to even reduce the sugar level.

Do not use this daily because your little one might develop a sweet tooth.

This stays three months perfect if refrigerated.

You can skip lemon juice and store for 2 weeks.

Hope you find this interesting.Do write your valuable feedback as comments so that I shall improve.Please do not forget to stay tuned with me by following by blog here and liking my facebook page at www.facebook.com/KitchenKathukutty  or follow me on Twitter. Do share this with your kith and kin. Do feel free to write to at kitchenkathukutty@gmail.com for any queries



When I had posted home made sambhar powder many were keenly writing to me asking for rasam powder. As winter/rainy season is approaching and climate keeps varying very frequently including rasam in daily diet helps you improving immunity and also digestion. I have the habit of making various versions of rasam based on availability of ingredients daily.Rasam for babies can be given after 8 months. You can either provide this like a soup or mix with rice or mix with dal rice and offer your little one. Here is the quick recipe of rasam powder. I shall soon post rasam recipe with this powder. I have already posted coriander garlic rasam and pineapple rasam. Stay tuned for more varieties of rasam.

Home made rasam powder


  • Toor dhal-1/2 cup
  • Coriander seeds-1 cup
  • Cumin Seeds-3/4 cup
  • Red chillies-10
  • Hing-A small piece
  • Pepper-1/2 cup

Home made rasam powder

I have taken lesser quantity than specified.


1.Remove impurities from the ingredients.

2.Dry roast toor dhal,red chilly and hing together in medium flame.

3.Dry roast coriander seeds till aroma arises and set it aside.

Home made rasam powder

4.Dry roast Pepper and cumin seeds till they tend to pop.

5.Let all dry roasted ingredients get cooled.

Home made rasam powder

6.Add it to a dry mixer jar and make a coarse powder.

7.Spread it in a plate.

8.Store it in an air tight container after they completely cool down.

Home made rasam powder


You can skip red chillies if you wish,especially when you make for babies.

This can be stored for 3 months in room temperature. However I prefer to  make it once in 15 days.

Always have a word with your doctor before introducing any new food.

Do you like my recipe? If yes please do not forget to stay tuned with me by following by blog here and liking my facebook page at www.facebook.com?KitchenKathukutty. Do share this with your kith and kin. Do feel free to write to at kitchenkathukutty@gmail.com for any queries

Home Made Sambhar Powder

Few of my readers wrote to me asking for home made sambhar powder especially for babies above 7 months.Here is my mother’s recipe of sambhar powder. I don’t hoard this in large quantities at home. Because I prefer to make it in different ways and keep changing it. I will post all versions soon. The recipe is below is a common one. If you prefer to do it separately for your baby,quarter the amount of red chilly used.

Click here to know when and how to introduce spices to baby foods.


  • Red chilly-200 gms
  • Coriander seeds-100 gms
  • Fenugreek seeds-10 gms
  • Toor dal-50 gms
  • Channa dhal-50 gms
  • Cumin seeds-25 gms
  • Hing-10 gms(Solid)
  • Raw rice-1 tbsp

home made sambhar powder


1.Clean all the ingredients and dry them separately one after the other.

2.Cool them.

3.Blend all ingredients except red chilly together into a smooth powder.


4.Remove the powder and add red chillies and blend well.

5.Add the powder along with chilly powder and run the mixer.

homemade sambhar powder

6.Cool and store in an air tight container.

home made sambhar powder


If you prefer to make a large quantity grind it in a mill.

Use a dry mixer jar to grind.

This will stay good for 3 months in normal temperature.

You can also add hing powder instead of the thick one.

Dry roast the items carefully in medium flame.

Do not let it blacken. Roast until it turns slightly brown or aroma arises.

I missed capturing images of roasting ingredients separately. I shall add them soon.

Be sure to cool the powder well before storing.

While blending quantities do it in batches.

You can also sun dry all ingredients before dry roasting.

Colour depends on the red chilly used.

Increase or decrease red chillies to suit your taste.

You can skip red chillies and use this as a spice mix for any baby food

Watch out my other home-made recipes:

Do not forget to stay tuned with me by following by blog here and liking my facebook page at www.facebook.com/KitchenKathukutty. Do share this with your kith and kin.Kindly avoid sending requests in any social networks . I am sorry,I might not accept them due to certain privacy concerns. For any queries you can always write to me @ kitchenkathukutty@gmail.com or message me through www.facebook.com/KitchenKathukutty. Thanks for the understanding and support.

Home made Paneer /Cottage Cheese

Paneer/cottage cheese is a rich source of calcium,protein,vitamin B12,selenium,Vitamin D and Riboflavin. All those who are averse to milk can prefer paneer and it is such an yummy ingredient.I am so addicted to home made dishes and my trials on home made foods never ends.  I have made paneer with lemon juice. But I read somehwere that curd can be used for a softer version. Hence I tried with it. Here is the recipe in 2 methods.I did this as finger food for my LO.Paneer can be your baby’s finger food for babies since 8 months.You can add crumbled paneer in purees,blend with purees,add to salads,stuff with dosa,apply on toasts,garnish with macroni for your babies. I did it fresh and consumed the very same day.You can refrigerate for a maximum of 15 days.

Finger food


Milk-1 litre

Curd-1/2 cup/Lemon Juice-Few drops

home made paneer


1.Boil milk in a clean vessel

2.When it begins to boil,add curd or lemon juice and bring to slow flame

3.Keep stirring in slow flame until the whey completely separates.

home made paneer

4.In the mean time place a large filter over a vessel and place a white muslin cloth in the filter.

5.When the whey is completely separated switch off the flame.

6.Pour the curdled milk in the filter slowly and carefully.

home made paneer

7.When the water is completely drained wash the whey in flowing water if you have added lemon juice.

8.Tie the cloth in a elevated place and place a vessel beneath.

9.Let it hang for 2 hours.

home made paneer

10.Now place the cloth,with the whey on chapathi maker and roll it evenly with pressure or use a heavy weight to flatten it.

11.Place a heavy weight(I used my mortor and pestel/iron dosa tava) for 6 hours.

12.Once it is set,remove from the cloth carefully and refrigerate for one hour .

13. Do not freeze. After that you can cut into pieces and store in a container.

home made paneer

14.Whenever you wish to use,remove it from the fridge and bring to room temperature and cool it and use.

home made paneer


I took care this time to make soft and neat pieces. So I followed the setting time strictly

Chop into small pieces so that gravy gets absorbed easily.

I chopped lengthwise for finger foods.

You can use vinegar also instead of curd or lemon.

Skip step 7 if you have used curd.

Better to flatten the paneer into a circle so that chopping is easy and waste is less.

I use the corner pieces as crumbled paneer in burji recipes.

I make it one day and use it the next day.

You can store in refrigerator for 2 weeks.

The images above are from curd with milk and images below is with lemon juice.

home made paneer

Health Benefits of paneer:Source: http://nutrition.indobase.com

  • Cottage cheese is a great source of calcium, which is helpful in maintaining strong teeth and bones. Due to its low lactose content, it protects the teeth against harmful sugars.
  • Cottage cheese contains Vitamin D, which along with calcium, facilitates in preventing cavities and wearing down of the tooth enamel. Hence, regular consumption of cottage cheese is helpful in preserving good dental health.
  • Intake of cheese prevents osteoporosis that is caused due to the deficiency of calcium. Osteoporosis is common in women undergoing menopause, elderly people and children suffering from malnutrition. Cottage cheese is a rich source of protein, calcium, and vitamins which are necessary for proper bone health.
  • Vitamins B complex, present in cottage cheese, are essential for the formation and strengthening of cartilage in children, women (pregnant and lactating) and men. These dairy products also facilitate proper absorption and distribution of calcium in the body and provide protection against diseases such as beriberi.
  • For people who are underweight, cottage cheese helps you put on those extra pounds. It contains generous amount of proteins, fats, calcium, vitamins, and minerals, which help in boosting weight.
  • The presence of conjugated linoleic acid and sphingolipids in cottage cheese makes it effective in preventing cancer.
  • Cottage cheese is also known to enhance blood formation, strengthen the liver and facilitate absorption of nutrients.

HOME MADE CHEESE-How to make cheese at home without preservatives?

I never thought I would attempt to do this though i always prefer 100% home-made foods. A facebook group baby food recipes has been my constant motivation to try this recipe. I was hunting for homemade cheese recipes and one of the members Esd Mahendra suggested me a recipe but it had soda kind of ingredients. Most recipes had some artificial ingredient.Hence I planned to skip those and give a try. It came out well. But it doesn’t taste like store bought one. You can crumble and use in cheese paratha or make a spread in your bread/sandwich/cakes. The search doesn’t end with this post. I am looking for better versions. This resembles making of paneer and also tastes similar to paneer(cottage cheese). But they are different recipes.Cottage cheese or paneer making is stopped with step 7 and pressed whereas in cheese we go even further. Ricotta cheese is made this way and few add vinegar and salt to this. I skipped salt since I didn’t store for a long time.  This is definitely safe for little ones and please have a word with your pediatrician on when can this be given.


  • Milk-1/2 litre
  • Lemon Juice-1/2 tbsp
  • Curd-1/2 tbsp

home made cheese


1. Bring milk to boil and add lemon juice.

2.Mix the juice well and keep it in medium flame.

3.The milk will curdle and water separates from cheese.

home made cheese

4.Switch off now and keep it aside.

5.Now place a muslin/white cloth on a filter and pour this curdled milk.

6.All water would have got drained.

home made cheese

7.Take the cheese in the cloth and wash in water to remove the lemon flavour.

8.Tie the cloth and hang for 15 minutes.

9.Add that cheesy part and 1/2 tbsp of curd to a mixer and blend well.


10.It would become soft and mashed. Collect this in the cloth and hang for around 6 hours.

11.Place a bowl below the cloth hung to collect water dripping.

13.After 6 hours,you can open it and transfer to a bowl.

home made cheese

14.Refrigerate over night. You can use this up to one week.

15.Bring to room temperature and use it.

home made cheese


I used full fat cream milk.

Wash the cheesy part in flowing water or else the lemon tinge stays strong.

I was not able to roll it into slices and make it as cubes. Hence I just made a ball and stored it.

Kindly stick to the timings for hanging/refrigeration as it is essential for a soft texture.

Let not your curd be too sour.

Choose a ripe lemon to extract juice.

The colour and look depends on the quality of milk.

Since it doesn’t thicken like store bought ones i was only able to crumble it and not scrap or grate for use.

Please have a word with your pediatrician before introducing any new food to babies.

Hope you find this helpful.Do write your valuable feedback as comments so that I shall improve.Please do not forget to stay tuned with me by following by blog here and liking my facebook page at http://www.facebook.com/KitchenKathukutty or follow me on Twitter. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin. Do feel free to write to at kitchenkathukutty@gmail.com for any queries.