Rava laddu is one quick recipe which can be made in no time and gets over in the same speed.It just melts in mouth.This has been one of my favourites in childhood and every aunt/grandmom who visits me would definitely come with a box of this. Recently I stopped making/having them after having avoided the white ingredients in my cooking.After a long time,this was made for a special person.

Continue reading “RAVA LADDU|SOOJI LADDU”


Diwali/Deepavali is slowly peeping every household and I can feel the glitters in the air. I am sure all of you are getting ready in all aspects like making sweets & savoury, purchase, pooja preparations. I began my preparations last week and I wanted to attempt different but easy recipes for this Diwali. I occasionally came across this recipe in a magazine and prepared myself to make it right then. I made few alterations however as per my family’s preference. This is an excellent healthy,nutritious  and power packed sweet for this festival and it can be your baby/toddler snack , school goer’s evening snack ,travel food option. I have already posted recipes of instant dry fruits laddo/ball and instant dry fruits milk along with a detailed note on when to introduce dry fruits for babies. Do read them in the respective link(Click the underlined words).It remains good in room temperature for a week and you store it for 15 days in refrigerator. Continue reading “DRY FRUITS BURFI OR ENERGY BARS”

Pumpkin Halwa|Poosanikkai Halwa|Kaddu Ka Halwa

Hello everybody,Hope this post is finding each of you in good health and high spirits. I am extremely sorry about the unannounced long gap. Due to certain unavoidable circumstances I couldn’t access my space. Thanks for your continual support. I thought my come back recipe should be a sweet recipe and I have chosen this. One of my neighbours had a huge pumpkin at home and she was wondering on dishes to be made. I volunteered to help her with recipes of khicicdi/gothsu,halwa,kheer apart from usual stir fry,kootu and sambhar. One fine evening we started preparing this halwa and in no time it was ready and it melted in everybody’s tummy. The guests at my neighbours place were very happy having it. Hence a happy Kitchen Kathukutty too :). I remember promising few of the readers with this recipe long back,and here you go.

Continue reading “Pumpkin Halwa|Poosanikkai Halwa|Kaddu Ka Halwa”


The festive season has begun and we can find it sparkling in all corners of the world with pooja preparations,sale discounts,special recipes,big sales and purchases. I wish to begin this season of festivals with a recipe I had recently tried. This recipe is adopted from my grandmother’s traditional method of making TIRUNELVELI HALWA.  She used to make it for every Diwali it seems.Tirunelveli(my home town) is very famous for its Halwa and it is very uniquely prepared and the taste will tangle in your taste buds forever. I made few changes to make it 100% healthy and adhering to my blog’s purpose. Yes I have used whole wheat instead of normal wheat and have replaced sugar with palm sugar and added some beet root to make it little crunchy for your little ones. I am sure you will enjoy it.  I have written a few thoughts on when wheat can be given to babies and what are the benefits of a whole grain especially whole wheat. I have already made an attempt to make whole wheat porridge and hence this idea implementation was not tough.

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.


  • Whole wheat/Red wheat-1 cup
  • Palm sugar-2.5 cups(powdered)
  • Beet root-1/2 cup(grated)
  • Ghee-3 tbsp
  • Dry fruits-to garnish

wheat beet root halwa


1.Remove all impurities from wheat and rinse it well.

2.Soak it for 8 to 12 hours. The wheat should have turned soft.

3.Drain the water and add the wheat to a mixer.

4.Add few spoons or half a cup of water of water and grind it well.

wheat beet root halwa

5.Extract the milk of wheat. Repeat this till 3 times by adding water.

6.In a pan add ghee,roast the dry fruits and separate them.

7.Add the grated beetroot in the same pan and saute them well until raw smell vanishes.

wheat beet root halwa

8.In the mean time,add the powdered pal sugar in the milk of whole wheat and filter it thrice.

9.Add the milk of whole wheat to the beet root and keep stirring.

10.Add ghee then and there to enable easy stirring.

11.Continue to stir until it becomes thick like halwa.

12.Add the dry fruits and serve.

beet root halwa with whole wheat

Whole wheat/Red wheat vs white wheat


Extract a maximum of 2 cups of milk of whole wheat.

Do not make the milk too diluted or too thick.

Adding ghee lavishly enhances the taste and helps in easy cooking.

If you are allergic to wheat,you can skip and use ragi milk too.

Keep stirring continuously in medium flame.

The colour depends on quality of palm sugar used.

Always consider family history of allergies before introducing any new food.

Have a word with your doctor before introducing any new food.

This can be given to babies above 8 months after having introduced wheat and beet root separately.

Avoid palm sugar and dry fruits for babies below one year.

Choose small beet roots to have natural sweetness.

For babies below one year you can use some dates to sweeten.

This can be stored outside for 3 days and to a max of 7 days in refrigerator.

I missed capturing the whole wheat. Sorry about it.

Wheat for Babies:

This topic is yet another debating topic and has no fixed common answer. Wheat is suggested as the last grain to be introduced in baby food by few doctors whereas few recommend to offer by 7 months so that the allergy is outgrown. Ideally wheat can be introduced by 8 months after having introduced all grains.Wheat is a gluten food and hence few recommend a delay in introduction. How ever recent studies have proved that allergens must be introduced before 9 months so that baby out grows it soon. When you first introduce wheat you may try my recipe whole wheat porridge

Why Whole Wheat/Red Wheat?

I always prefer whole grains/grain flour to refined grains/flour because refining/milling processes involve several chemicals in it and refined grains become less nutritional as the bran and germ are removed. The glycemic index of whole wheat is much lesser than others and it aids in controlling optimal weight gain. The fiber content and vitamin contents of a grain remains in it when it is whole. This helps in developing healthy gut and protecting/curing constipation. It helps in fighting against breast cancer,colon cancer,heart diseases and helps women in developing in gastro intestinal health.It improves metabolism and helps in protecting against Type 2 diabetes. In children it helps in preventing ashtma.

In 100 g of whole wheat,we have 27% of protein,24% of carbs,34% of niacin,28% of thiamin and other minerals like manganese,magnesium,phosphorous and selenium.




Poha/flattened rice/beaten rice/aval is an excellent food options loaded with iron and Vitamin B. It is one of the world’s first fast food and my mother makes a variety of dishes ranging from a rich breakfast to a simple chatpata snack in jiffy. Red poha is made from brown rice and it is more beneficial as the bran is not removed. Poha is one of the healthiest baby food options and it helps in healthy weight gain for babies. Here is a sweet festive recipe which can be your baby’s meal  or guest sweet/dessert or festive recipe or quick snack to munch on.

Do not forget to share this recipe among your kith and kin. Do like my page in facebook at www.facebook.com/KitchenKathukutty and follow my blog here to catch my recipes live


  • Red Poha-1 cup(thick)
  • Jaggery-3/4 cup(grated)
  • Ghee-3 tbsp
  • Dry fruits-1 tbsp

aval pongal


1.Add a spoon of ghee in a pan and roast the dry fruits and set them aside.

2.In the same pan add the poha and roast it well.

3.Boil some water(I used two cups of water) and add the roasted poha to it.

red poha sweet pongal1

4.In the mean time dissolve jaggery in water and strain the impurities.

5.When the poha is 90% cooked add the strained jaggery water to poha and stir well.

red poha sweet pongal2

6.Add the remaining ghee and keep stirring till it thickens.

7.Serve it hot after adding the roasted dry fruits.

red poha sweet pongal

red poha sweet pongal


The colour depends on jaggery used.

You can use normal white poha too.

Add water depending on the variety of poha.

Add water to jaggery to just dissolve it. Do add more water.

Add the jaggery mixed water after you ensure that the poha is cooked well.

The water requirement for cooking red poha is little more than white poha.

While offering babies less than one year you can use dates syrup to sweeten. It is better to avoid jaggery.

Always have a word with your doctor before introducing any new food and do consider family history of allergies.

You can also cook this like kheer/payasam in a flowing constiencty

Or you can add coconut milk to this and make it a kheer or payasam.

To speed up the cooking you powder the roasted poha and then cook.

I avoid adding milk to poha fearing the combination of iron and calcium.


A very quick and easy dessert/snack/sweet/baby meal/festive recipe which is extremely nutritious and 100% tempting you to have more and more is CARROT KHEER/CARROT PAYASAM. I just attempted this recipe for my guests today and I thought if sharing it for Ganesh Chaturthi special. Yet another recipe where I have replaced the whites(milk & white sugar) making it baby friendly and health friendly for the entire family just like my recent ragi milk carrot halwa and daliya kheer  .

I am providing the recipe with and without white sugar & milk here below.For babies below one year I would suggest you to please choose the recipe without sugar and milk and also avoid saffron & dryfruits. Visit my collection of healthy home made baby foods with few insights on weaning,sample diet chart(6 months to 12 months) here.


Serves 5

  • Carrot – 5
  • Powdered sugar/Palm sugar-4 or 6 tbsp
  • Coconut milk(Thin)/Thick Milk-1.5 cups
  • Saffron-10 strands
  • Dry fruits-Handful
  • Ghee-4 tbsp

carrot kheer or carrot payasam


1.Wash and peel skin of carrots.

2.Steam cook them after roughly chopping or pressure cook without water.

3.After cooling,add the cooked carrots and powdered sugar/palm sugar to a blender.

carrot kheer or carrot payasam

4.Make a fine puree of carrot and set it aside.

5.Add saffron to 2 tbsp of lukewarm milk or water.

6.Add 2 tbsp of ghee in a thick bottom pan and roast the dry fruits.

carrot kheer or carrot payasam

7.Set them aside.

8.Add the remaining ghee and saute the carrot puree in it.

9.When it just begins to boil add the saffron and dry fruits and mix well.

carrot kheer or carrot payasam

10.Switch off and cool it well.

11.Add milk/coconut milk and serve chilled.

carrot kheer or carrot payasam


You can also add milk when the kheer is on stove top. But be sure to stir well continuously and switch off the gas in two minutes.

If you prefer coconut milk,do not add when it is hot . It might curdle.

The consistency is purely your choice. Add milk accordingly. But don’t make it too thick or too runny.

I saved few dry fruits to garnish.

You can also deep freeze to make ice cream/popsicle. I accidentally did it and it was too yummy.

Adjust sugar according to your taste.

You can skip sugar/palm sugar if carrots are sweet in taste and also for babies below 1 year.

For babies below 1 year avoid dry fruits and saffron.

Coconut milk can be given for babies. If you doubt its usage you can skip or reduce quantity or use diluted version. Have a word with your doctor and consider your family history of allergy.

If you using palm sugar,be sure to have powdered and sieved well before use.

Always have a word with your pediatrician before introducing a new food to your baby.

If you use cow’s milk,use after boiling it well.

Prefer a thickened version for babies below one year.

I had used milk for soaking saffron and coconut milk to mix with the kheer in the above images.

Do try and let me know the outcome. Please follow my blog at www.kitchenkathukutty.wordpress.com and like my page at www.facebook.com/KitchenKathukutty to receive regular updates.


I am so excited about this recipe. You know why? This is a recipe which I tried randomly replacing the whites(milk and sugar) with our own traditional and extremely nutritious ragi and palm sugar.I have been avoiding these whites in my cooking since I started my kitchen entry and the purpose of my blog is also to spread the word of healthy cooking and eating. You can find them here. I have received many queries on how to cook avoiding these. Here is an evident proof recipe. You won’t believe the taste of this recipe. It bet the original carrot halwa and stood far ahead in flavor and taste. This is ideal for babies from 6 months. Skip dry fruits and palm sugar for babies below 1 year. Ragi milk is extremely nutritious and it tastes yummmm with palm sugar. It can beat any pudding in taste. I prefer making ragi porridge with whole ragi milk for my son as it helped him some healthy weight gain.


  • Carrot-1.5 cups(Grated)
  • Ragi-1 cup
  • Palm sugar-1 cup(Powdered)
  • Ghee-2 tbsp
  • Cashews,raisins,almonds-To garnish

Ragimilk carrot halwa


1.Wash and soak ragi for 3 hours in hot water.

2.Wash and peel carrot skin.

3.Grate carrots and set aside.

Ragi milk carrot halwa

4.Drain water from soaked ragi and add it to an blender.

5.Add few spoons of water and extract milk.

6.Add the powdered palm sugar to this milk and filter thrice.

ragimilk carrot halwa

7.Add ghee in a pan and roast the dry fruits.

8.When they turn golden brown,set them aside.

9.In the same pan add the carrots, and saute well in medium flame.

ragimilk carrot halwa

10.Saute until raw smell of carrot vanishes.

11.Now add the ragi milk and keep stirring.

12.Keep stirring until the milk thickens and the carrot gets mixed well.

14.Switch off and add dry fruits and serve.

ragi milk carrot halwa


Adjust palm sugar level based on your sweetness.

The colour depends on the variety of palm sugar.


Water melon is my life saver in summer. Since 3/4 th of the year the season is more likely to be summer in my place I prefer watery vegetables and fruits more. This idea of a fruit salad arose in me when few mothers wanted recipes of fruits for kids who dislike fruits because of the inherent sweetness of fruits. I tasted fruits spicy salad in a buffet at The Taj.  I prefer sprouts salad for evening snacks than any other variety for the family. So I combined idea of salad with fruits. A delicious finger food for your baby,quick evening snack for your family and fussy toddler , an easy recipe of salad for a family gathering is here for you.

Ingredients: (Serves 2)

  • Water melon-1/2 cup(Chopped)
  • Tomato-1 small(chopped)
  • Onion-1 small(chopped)
  • Mint leaves-5
  • Lemon Juice-1 tsp
  • Pepper powder-1/4 tsp
  • Chat Masala-1/4 tsp(Optional)
  • Salt-To taste.



1.Mix all ingredients except lemon juice and stir well.2.Garnish with mint leaves and serve.


P.S:The ratio of the ingredients is your choice.Do not add salt for babies below 1 year.I didn’t add chat masala.Adjust spices according to your taste.Always have a word with your doctor before introducing new foods.

WATER MELON FOR BABIES:You can offer water melon to your babies after 6 months. Prefer to puree initially(recipe will be posted soon) and move on to this later. Few suggest to introduce melons around 8 months. Please don’t prefer juices for babies. To know why,please read here. Melons don’t contribute to allergies usually. How ever have a word with your pediatrician. many prefer juice for babies as this is a watery fruit. But preferring some pieces as finger foods or mashed pieces is highly recommended. I prefer water melons for babies because it is easy to pick and soft to eat. Remove the seeds carefully and then chop. Seeds might lead to choking in babies. This fruit will be a soothing option when babies are teething.


    A melon which gives a good thump and hollow sound should be chosen.Always prefer fresh un-cut fruit.Inspect for bruises or cuts in the fruit.A fully grown melon will be heavier when compared to its size.


    The melon is 93% watery in content. It helps in hydration of your body.It is rich in Vitamin C and hence helps you in iron absorption,maintaining blood counts and boosting immunity.It is a source of Vitamin A which helps in your eye and skin health.Watermelon has calcium and manganese which helps in bone development and proper functioning of the nervous system.Water melon is known for the anti oxidant named lycophene which helps in preventing cancer,asthma and heart diseases.


Have you ever planned for a dish A and ended up doing Dish B? This dry fruits ladoo is one such experience of mine. I wanted to make a filling for my sandwich with dry fruits,but some how I ended up with a ladoo and in no time they were all over. My sister in law once mentioned that they carry these during mountaineering and trekking as it is extremely nutritious /filling and preparation is hyper-quick.  You can prepare this for your snack for your toddlers/pre schoolers or as an immediate option for your guests.


  • Dates-3
  • Raisins-10
  • Almonds-8
  • Pista-6
  • Cashews-10

This makes one ladoo of the size in the image

instant dry fruit ladoo


1.Deseed dates and separate the pulpy part.

2.In a dry mixer add cashews,raisins,almonds,pista.

dry fruit ladoo

3.Give it a run or until they become a coarse powder.

4.Keep it aside.

5.Add dates and raisins to the same jar.

6.Run the mixer to get them mashed.

7.Mix coarse powder with mashed raisins and dates.

8.Roll it into balls or make it as bars.

dry fruit ladoo


This can be your snack or as a filler during travel or your festive recipe.

Dry fruits for babies and toddlers is an excellent way to get them nourished. To know when,how to feed dry fruits to babies please read here.

If you are preferring this for your babies,do have a word with your pediatrician.

Ensure to have introduced all ingredients separately before hand for babies.

Avoid milk upto 2 hours after having this.

Take care not to puree the dates and raisins.

If blended right no part of this will stick to your jar.

You can even make a fine powder of the nuts. But ensure not to make it as a paste.

Sago Vermicelli Kheer/Payasam|Sabudana Semolina Kheer|Semiya Javvarisi payasam-With Palm Sugar

Semiya Javvarisi Paal Payasam is my favourite. But once stopped using sugar making this became less frequent and I was hesitating to make it with palm sugar. My mother tried it once and it was a bumper hit. An yummy and creamy dessert that can be made in a very simple way.Sharing that recipe here.


  • Sago/Javvarisi-1/4 cup
  • Semiya/Vermicelli-1/4 cup
  • Palm Sugar-1 cup
  • Ghee-1 tbsp
  • Cashews-5
  • Raisins-5
  • Coconut Milk/Milk-1 cup

javvarisi semiya payasam


1.Dry roast sago and vermicelli together until vermicelli turns slightly brown.

2.Add 1 cup of water and let it boil.

3.Add the roasted sago and vermicelli when water boils well.

sago vermicelli kheer

4.Close and let it cook.

5.In the meantime roast raisins and cashews in ghee and set aside.

6.When sago and vermicelli is cooked to 80% add palm sugar slowly and mix well.

semiya javvarisi payasam

7.Keep stirring until it dissolves.

8.When it thickens switch off and add roasted cashews and nuts.

9.Add coconut milk/milk after removing it from the gas stove.

10.Stir well and serve it luke warm.


This is usually a festive recipe and hence we add milk while we are about to serve.

There is another version which I make by cooking in milk directly. I shall post it soon.

This can be given for babies as well.Avoid milk for less 1 year and use coconut milk above 7 months.

The quantity of palm sugar depends on your taste and quality of it.

I have powdered and sieved palm sugar before adding to the kheer.

Use thick coconut milk.

The images contain kheer with no milk added too(step 8).

Be sure to buy semolina made of durum wheat.

Daliya Kheer/Godhumai Ravai Payasam

Recently I am hearing this name Daliya very often and I learnt that it is preferred as baby food too. My aunt had made this when we visited her home this Sunday. It was really yummy and she had added her special flavours as usual turning it super delicious. I thought I should have this recipe in my page for my future reference. I am not sure if this can be called kheer. Correct me if I am wrong.i couldn’t click step-by-step pictures 😦


  • Daliya/Godhumai Rava-1 cup
  • Coconut milk-1 cup(not too diluted)
  • Jaggery-1 & 1/2 cup
  • Ghee-To cook
  • Cashews-5
  • Cardamom-2



  1. Roast the rava/daliya in ghee.
  2. Pressure cook the roasted rava for 3 whistles with 3 cups of water.
  3. Dissolve jaggery in water and filter the impurities.
  4. Add the cooked rava and jaggery syrup in a cooking vessel and keep stirring until it becomes thick.
  5. Roast cashews and cardamom in the meantime in ghee.
  6. Add the roasted cashews and cardamom to the payasam and mix well.
  7. Switch off the flame and add the coconut milk.
  8. Stir well and serve.


Be careful when you add coconut milk.

This can be given for babies above 8 months skipping jaggery.

Be sure to switch off the flame completely before adding coconut milk.

You can add saffron and raisins too.

Instead of coconut milk you can also add plain milk.

Ratio of water:rava is 3:1

Ratio of jaggery:rava is 1.5:1

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.

Fruit Salad with Custard

Today evening we found so many fruits in our fruit tray and I chose randomly to make fruit salad with custard. This is very simple and quick recipe. All that you need is fruits,custard powder and milk.

fruit salad


  • *Fruits-1 bowl(Chopped)
  • Custard powder-3 tsp
  • Milk-1 & 1/2 cup
  • Sugar-3 tbsp
  • Ice cream-A scoop(Optional)

*Fruits include banana,kiwi,mango,pineapple,apple,orange,strawberry,guava,apple,water melon,musk melon and pomegranate.


  1. Clean and chop all fruits.
  2. Add banana in a mixing bowl and then one fruit after the other.
  3. In half cup of milk,mix custard powder and set it aside.
  4. Boil remaining milk and add sugar to it.
  5. Add custard + milk mixture to the boiling milk and keep stirring.
  6. The mixture start thickening. Switch it off and cool it.
  7. In a mixing bowl,mix all fruits along with cooled custard.
  8. Set it in freezer for 30 minutes.
  9. Serve it chill .


Adding ice cream or fresh cream as a topping is your choice.

Do not mix the fruits so hard that they break and become pulp.

Adding banana first will keep your salad fresh.

You can include/exclude any fruit as per your choice.

fruit salad-step by step

Paal Kova(Milk Kova)

Few weeks back I had around 3 days milk packets in my fridge. When I was wondering what could be done with it my husband gave me this idea. It is so simple and the dish turned out to be delicious.


  • Milk-1 cup
  • Sugar-1/8 cup


  1. Heat milk in a thick bottomed pan.
  2. When milk begins to boil,keep it in low flame and keep stirring.
  3. The milk will begin to thicken.
  4. Add sugar at this stage and keep stirring until milk solidifies and reaches the form shown in picture.
  5. Let it cool and add roasted cashews when you serve.

Carrot Halwa

This was the first sweet which I had tried post wedding. By God’s grace it came out so well. A very simple and easy to do sweet,but very yummy.


  • Finely grated carrot-3 cups
  • Sugar-1/2 cup
  • Milk-2 Cups
  • Cashew Nuts-7 to 8
  • Raisins- 7 to 9
  • Ghee


  1. Wash the carrots thoroughly and peel the skin.
  2. Grate it using a fine grater.
  3. Heat ghee in a kadai and carefully roast cashew nuts and raisins. Separate them.
  4. Boil milk and cool it. I prefer boiling before using for halwa to check the goodness of the milk.
  5. Add and heat remaining ghee in a kadai and add the grated carrot to it.
  6. Saute the carrot until the raw smell of carrot vanishes.
  7. Add milk and allow it to boil. Keep continuously stirring from this stage.
  8. When milk begins to boil,add sugar and keep stirring.
  9. You will find that the mixture thickens.
  10. Cook until the mixture thickens and attains the consistency of halwa.
  11. Add roasted cashew nut and raisins .

My observations :

The more the amount of ghee,the more yummy the halwa is.

Stop cooking when you achieve the right consistency or else it would end up in rock like texture.

Saute raisins first and cashew next. Do not let cashew darken.

Badam can also be added with cashew nuts and raisins.

If you wish to add few strands of saffron,soak it in little quantity of warm milk and add before step 10.

The amount of sugar is absolutely your choice and can be increased/decreased to a little extent to adjust your taste.