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. ūüôā A special bow down to each of you who supported and encouraged me in proceeding with my blog’s PURPOSE in this one year ūüôā I shall write special of dedication in detail marking my blog anniversary and now let’s get into today’s recipe.



Barnyard millet/Jhangora/Kuthiraivaali sweet pongal

I am happily witnessing PONGAL/MAKAR SANKRANTHI preparations all around and I wanted to give a healthy version of pongal which is definitely a ROYAL treat.This is my mother’s recipe and I just love it. She usually makes it with raw rice and rock candy(Karkandu).We tried a modified version of it with millet and palm sugar.It came out so well and it was just yummy.To know the benefits of barnyard millet/Kuthiraivalli please refer here.¬† Continue reading “Barnyard millet/Jhangora/Kuthiraivaali sweet pongal”


6 months to 3 years diet chart

Most of my readers would be very happy today on seeing this post. I had been delaying the release of this post due to several technical issues and personal reasons.Many parents wrote to me asking for a diet chart/meal plan for their babies and I kept saying soon and gave them a sample. This was in WIP(work in progress) state for more than 3 months and today I let it go live.The main reason for the delay was some incompatibility issue with my blog and I personally didn’t like posting a diet chart because I usually go by “FEED ON DEMAND”. Still I made some efforts(really huge) to get this done.Hope you find them useful. Continue reading “DAILY DIET CHART FOR BABIES & TODDLERS(with recipes)”

Eggless Whole Wheat Oats Banana Cake-Without Oven

Tomorrow is Christmas and I am sure all of you are done with your preparations.To add few more recipes to my Christmas collection I had requested my good old school friend Ishwarya Shanmugam to help me with a guest post.She readily accepted it and gave me an awesome recipe in no time.We have known each other for 20+ years and she is a good friend of mine.In fact she is one of the great reasons behind my blogs.She helped me in all possible ways to begin this and always keep encouraging me.She is a versatile and extremely multi-talented person since childhood and now she is doing a lovely job in her space https://ishwaryawrites.wordpress.com. Go through this space and you will know that my words are very true. With no more words I am handing over the space to my beloved friend.THANKS A BUNCH for this recipe and always being supportive dear. Continue reading “Eggless Whole Wheat Oats Banana Cake-Without Oven”


This is a guest post from Mrs.Archana Karthick who has already written a guest post in mushroom category.She is an awesome cook who concentrates on healthy cooking and comes out with excellent ideas especially for toddlers.Thank you dear for such a lovely add on to my blog.This is yet another healthy baking recipe with no sugar and no maida after my whole grain cake recipe.



  • Ragi Flour-1 cup
  • Palm Jaggery-1/2 cup
  • Butter-1/2 to 3/4 cup
  • Vanilla essence or cardamom powder-1/4 tsp
  • Cashews-10-15
  • Milk-<50 ml(Optional)


1.Get all the ingredients ready and pre heat oven for 180 degrees for 10 minutes.

2.Dry roast the ragi flour in medium flame until aroma arises.

3.Cool the roasted flour.

4.In a mixing bowl,add the ragi flour ,palm jaggery(powdered and sieved),butter,cashews and vanilla essence.

5.Mix them well to form a dough in the consistency shown in below pic.You can add few drops of milk if you are not attaining the required consistency.

eggless ragi cookies.jpg

6.Grease a tray with butter and set it aside.

7.Take small portions of the dough and flatten on your palms to cookie shape and flatten it using a roller pin and cut using cookie moulds.

8.Place on the tray and allow to bake in oven for 18 to 20 minutes at 180 degrees.

9.Check for completeness using a tooth pick.

10.Remove the cookies from the tray and cool them.

11.Store it in an airtight container.



If you don’t get the dough consistency use milk.

This stays good for 5 days if milk in not added.

Keep a check after 15 minutes.

Do not over bake as they might turn hard or get burnt.

If you make a thin cookie the timing might even reduce.

Hope you find this recipe healthy and 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




Amla/Gooseberry/Nellikkai is the tiniest berry known to humans which is a store house of all possible nutrients.It is the most powerful rejuvenating agent known to mankind.Mom and grandmom makes amla juice,amla buttermilk,pickle,candies,murabba and this amla rice is my favourite. Amla is said to have 5 out of the 6 tastes. It is rich in Vitamin C and an AMLA a day will definitely keep you away from seasonal infections.I prefer this form of amla intake for babies than all the above. Let us see in detail about the benefits of this miracle fruit after checking out the recipe.

amla rice kk.JPG


  • Indian Gooseberry-3
  • Peanut/Groundnut-1/4 cup
  • Shallots-1/2 cup(chopped)
  • Cooked rice-1 cup
  • Green Chilly-3
  • Oil-To cook
  • Salt-To taste

To temper:

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

nellikkai sadham.JPG


1.Cook rice and fluff it up with a fork and set it aside.

2.Wash goose berries and grate it well.

3.Chop shallots and green chillies.

4.Heat a pan and dry roast the peanuts.

indian goose berry rice1.jpg

5.Cool them and peel the skin and set them aside.

6.In the same pan,add oil and temper with mustard seeds,urad dhal,green chillies,channa dhal and curry leaves.

7.Now add the chopped shallots and saute well.

8.When they turn soft add the grated amla/gooseberry.

9.Saute till they turn non-sticky and add the roasted peanuts when you are about to switch off.

10.Mix them well and let it cool.

indian goose berry rice2.jpg

11.Add salt and the mixture to rice and mix well evenly.

12.Serve it with any deep fry.

amla rice or gooseberry rice.JPG



Adjust green chillies as per your choice.

You can skip peanuts for babies.

Skip salt and green chilles for babies below one year.

Please have a word with your doctor before introducing any new food to your baby.

This can be given from 6 months but do consider your family history of allergies and also consult your doctor.

This can be an excellent healthy option for lunch box menu and travel menu.

nellikkai sadham kk.jpg

Hope you find this recipe healthy and 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


Health benefits of Amla/Indian Gooseberry:

It is high in Vitamin C and it is known for improving immunity and helps you fight all infections.

It protects your liver ,heart and digestive system.

It is a very good laxative and it cures diarrhoea,gastric problems,burning sensation.

It improves protein metabolism.

Amla helps in nutrient absorption to a great extent.

It improves digestion as it has lot of fibres.

The Vitamin C content helps in absorption and assimilation of iron.

It improves appetite and aids in digestion too.

It regulates the urinary system.

Avoid amla if you are hypoglcemic




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 ūüėČ 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


Introducing Solids to babies-Do’s & Don’ts

The journey of motherhood is always exciting and your baby keeps surprising you continuously. Each phase of this journey is important and the most confusing phase for most of the mothers is weaning/introducing solids/complementary feeding. Weaning is defined as introduction of any food(including formula) other than mother’s milk to babies.Weaning is also called as complementary feeding because it is mandatory that breastfeed/formula feed should be the primary source of food till one year and solids should be just add-ons.


Continue reading “Introducing Solids to babies-Do’s & Don’ts”


I couldn’t post any recipes for around more than 10 days owing few personal reasons which fell on my way so unfortunately. Thanks for being me during this period and offering me your support. Today is thanksgiving day and my special thanks to each viewer/visitor/follower for helping me grow.Today’s recipe is straight from my table. It is simple but yummy “SAMBAR RICE” . I love preparing this as it has all vegetables blended and it is a quick one pot meal. My mother prepares it in different ways and here is one way.

sambhar sadham.JPG


  • Rice-1 cup
  • Toor dhal/Moong dhal-1/2 cup
  • Vegetables-2 cups
  • Tamarind extract-1 cup
  • Salt-To taste
  • Oil/ghee-To cook
  • Turmeric Powder-A pinch
  • Coriander leaves-To garnish

To dry roast and grind:

  • Red chilly-2
  • Coriander seeds-1/4 tsp
  • Cumin seeds-less than 1/4 tsp
  • Coconut-1 tbsp.
  • Channa dhal-1 tsp
  • Hing-A small piece

To temper:

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

Vegetables include shallots,chopped tomatoes,drumsticks,all variety of yam,raw mango,carrot,beans,broad beans,potato,brinjal,snake gourd


1.Soak dhal and rice separately for 20 minutes.

2.Pressure cook dhal and mash well

3.In a pressure cooker add all items under “To dry roast and grind” and roast well.

4.Cool them and make a fine powder.

5.In the same pressure cooker add oil/ghee and temper.

6.Add veggies one after the other and saute well.

7.Add turmeric powder and give a stir

8.Add cooked dhal and rice.

9.Add salt,tamrind extract and 2 cups of water and pressure cook for 3 whistles.

10.After pressure is released serve it hot by garnishing with some coriander leaves.


You can just soak dhal for 30 minutes and add with rice as such

Be careful while dry roasting.

I have used a total of 3 cups of water. Adjust as per your rice absorption capacity.

Skip salt and red chillies for babies below one year.

Be sure to have introduced all ingredients individually before offering this to your baby

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

The choice of vegetables is up to you. You can add any vegetable.

This can be offered for babies above 8 months.

Do you like my recipes? 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  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



A guest post from a friend/well wisher whom I met via FB groups. I was amazed by her photography and culinary skills when she first shared her recipe images.¬†She is Archana Karthick ,who had recently come up with a venture in newborn, baby and kids¬†photography . Please have a look at her passionate works here at https://www.facebook.com/Dimplesngrins¬†and turn your LO’s precious moments into Magical Memories with Archana. When I had asked her for a guest post , she readily accepted and said she would share it whenever she attempts cooking mushrooms. One fine day she instantly shared this recipe with me happily stating that it was her first try and it was loved by her kith and kin. Please do try for yourself and let me know how do you like the recipe. Continue reading “ALMOND MUTTER MUSHROOM|MUSHROOM GRAVY WITH GREEN PEAS”

Chettinad Mushroom Recipe/ Chettinad Mushroom Masala

The first guest post from a blogger like me and to all my surprise she is also Kalyani and she hails from my native.
Kalyani Krishnan provided me with her recipe with no hesitation and honoured me. Her recipe is so colourful and flavourful. She made my job so easy.With no much editing I am giving you her recipe ūüôā Don’t miss her aromatic chettinad mushroom recipe.
OVER TO Kalyani Krishnan
I love chettinad recipes for their fragrance and spiciness. The authentic chettinad recipes are mostly prepared with freshly ground masala. This chettinad mushroom masala is no different and recently tried this recipe from a cookbook. We had a great satisfaction with the taste. I am sure you will be surprised like me with this super tasty chettinad mushroom masala recipe and sure it is sure a heart winner to me. Here is how to make this spicy chettinad mushroom masala.
chettinadmushroommasala (1)Ingredients
  • Button Mushrooms – 200 gms
  • Small onions – 10 to 12 nos
  • Tomato – 2 medium sized
  • Ginger garlic paste – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Corainder leaves – 1 tsp
  • Salt – as required
To Temper
  • Oil – 1 tbsp
  • Bay leaves – 1 tsp
  • Cinnamon – 1/2 inch piece
  • Cloves – 2
  • Cardamom – 1
  • Fennel seeds – 1/2 tsp
  • Curry leaves – 2 sprig
To dry roast and grind
  • Red chillies – 4
  • Corainder seeds – 1 tsp
  • Black pepper corns – 1 tsp
  • Cumin seeds – 1/2 tsp
  • Fried gram dal – 1/2 tbsp
  • Grated coconut – 3 tbsp
Procedure :
1. Wash and cut each mushroom into 2 or 3 slices depending upon its size. Keep them ready. Peel small onions. Chop the tomatoes roughly. Keep all the ingredients ready.
2. Roast red chillies, coriander seeds, pepper corns, cumin seeds, grated coconut and fried gram dal in a pan until nice aroma comes.
3. Then grind the dry roasted items water to make a fine paste. This is the chettinad masala. Set this aside.
chettinadmushroommasala (2).jpeg
4. Heat a kadai with oil and add the items to temper. Once Saute for a minute.Then  add small onions along with ginger garlic paste & fry it well for 5 minutes.
5. Once the small onions becomes brown here and there, add tomatoes in and fry it till turns mushy and soft. Once tomatoes become soft, add the ground chettinad masala paste and turmeric powder. I forgot to add curry leaves while tempering. So added at this stage. Fry the masala until the raw smell leaves from the masala. It may take 5 minutes.
chettinadmushroommasala (3).jpeg
6. Then add the cleaned mushroom pieces and mix everything. At one point in time, mushroom will start leave out water.
7. At that stage add 1/4 cup of water and boil the gravy in medium flame until the mushroom gets cooked and the curry becomes little thick. Once everything comes together, switch off the flame. Garnish with corainder leaves.
chettinadmushroommasala (4).jpeg
Serve the chettinad mushroom with jeera rice or chapati/phulka. Tastes delicious !
  • Small onions works the best for this recipe. Hence I recommend to use small onions¬†instead of big ones.
  • Dry roast everything in low flame while preparing the chettinad masala. This is the key to make a tasty chettinad mushroom masala.
  • This is a spicy gravy with the above mentioned ingredients. Reduce the amount of pepper if you wish a less spicy version.


Do you like my recipe COLLECTION? 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  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.

Green Chutney

I heard this recipe in some cookery show and it was pure coincidence as I had wanted to clear my stock of greens in the refrigerator.This recipe requires no cooking and it goes well with idly/dosa/rice/upma varieties.It is definitely nutritious in every single way.The name might mislead you to associate it the chutney used with chat items.I couldn’t find a better name.


  • Coriander leaves-1/4 cupGREEN CHUTNEY
  • Curry leaves-1/4 cup
  • Mint leaves-1/4 cup
  • Fried bengal gram-2 tsp
  • Raw mango/Tamarind-A generous piece
  • Cumin seeds-1 tbsp
  • Green chilly-As per taste
  • Salt-To taste


1.Wash all leaves and add them to a blender along with the other ingredients.

Green Chutney

2.Make it into a fine paste and serve it with hot idly.

3.Tempering is optional.


Beloved readers!

KK is back.


I was away on account of “One year completion of the unique connection,the blessed bond… “Motherhood” , YES Niranjan is one year old.” I humbly request all of you to shower your blessings and wishes on him.