Cutlet/Tikki is one among the family’s favorites. So i keep trying various varieties with it.A perfect snack for your little one who is fussy about having vegetables. Continue reading “SWEET POTATO CUTLET/TIKKI/PATTIES”


Hello all,Today’s post is just a compilation of all recipes for breakfast and dinner. I have put down some 40 + recipes under this with recipes of steamed foods like idly,appam,idiyappam,paniyaram,dosa varieties,adai varieties,pasta,roti,paratha,bread and upma varieties.You may please bookmark this page for your further reference as I will be continually adding recipes in this section. I have ensured to fulfil the purpose of my blog (NO WHITE INGREDIENTS ) in all these recipes and have tried my level best in making it really healthy and nutritious.If you have any recipe in your mind and would like to have it from me please feel free to write to me at kitchenkathukutty@gmail.com or through this form at REACH ME section. Continue reading “BREAKFAST & DINNER OPTIONS|TIFFIN RECIPES”

Plantain Stem/Vazhaithandu/Plantain Pith Dosa

How do you include plantain pith/vazhaithandu/plantain stem in your food? Stir fry/Juice/Curry? I love it as pickle or in dosa. A very simple but power packed nutritious which is my all time favourite is the plantain pith dosa. My Perimma introduced this to me and it is an unique variant in dosa. I had sent this as a guest post to Mrs.Gouthami Yuvarajan’ s food blog Clicks n Bites. Occasionally we met in the blogging world and I just love her clicks. Both of us are budding bloggers and young mothers. Her recipes are definitely unique and  will tempt you to try for sure. Looking out for a great blogging journey with her and I wish her all the very best in all her endeavors.  Thanks again Gouthami. Let us have a look at the recipe in detail here.

Yields: 6 to 8 dosas.Preparation time-30 minutes
Cooking time-5 minute/dosaIngredients:

  • Plantain pith/Vazhaithandu -1
  • Idly/Dosa Rice-1 cup
  • Whole urad dhal-Handful
  • Salt -to taste
  • Oil – to cook

plantainpith dosa

Procedure:1.Wash and soak rice and urad dhal for 3 hours minimum
2.Clean and finely chop vazhaithandu.
3.Grind the rice and dhal by adding less water.
4.Add salt to batter and chopped vazhaithandu/plantain pith.
5.Mix well and add water to the batter to reach thick pouring consistency.vazhaithandu dosai
6.Grease the dosa pan with oil and spread the batter.
7.Close with a lid and cook in medium flame.
8.Flip side and cook the other side.
9.Repeat the same for rest of the batter.
10.Serve it hot with spicy tomato chutney.

vazhaithandu dosa

The batter should be neither thick nor in free flowing stage. So add water carefully.

The plantain stem has to be chopped very finely.
You can add chopped onion,green chilly,curry leaves and coriander leaves ,if you feel the dosa might be too bland in taste.
Add chopped pieces to butter milk+water mixture as it prevents darkening due to oxidation.

Vazhaithandu is a good medicine for urinary infections.

The quantity of plantain stem is upto you. It is diuertic. Hence avoid excess consumption.

This can be given to babies above 8 months(Add no salt and reduce the quantity of pith) as it is extremely soft 🙂

Always have a word with your doctor before introducing new foods to babies.

Health benefits of Plantain Pith: (Source:THE HINDU  ,ehow.com)

Banana stem is a rich source of fibre .

It also helps ease constipation.

Banana stem is rich in potassium and vitamin B6 just like the fruit. Vitamin B6 helps in production of haemoglobin and insulin. Again, it improves the ability of the body to fight infection. Potassium helps in the proper functioning of muscles, including the cardiac muscles.

It also helps prevent high blood pressure, and maintain fluid balance within the body.

Banana stem is said to be a diuretic and helps detoxify the body. It is used prevent and treat kidney stones

Purdue University says that the peel, stem and roots of the Musa plant are used to treat digestion problems such as diarrhea, stomach lesions and dysentery.

The peel, stem and pulp of bananas have antifungal and antibiotic powers

Ragi Keerai Adai

This is one of the recipes from my mother in law. She is an interesting cook with 1000’s of recipes and variants. I am in love in with her cooking. You cant say no to any of her dishes,be it simple or super special. I eat little extra if she cooks.My husband introduced me this dish actually.


  • Ragi Flour-1 cup.
  • Shallots-1/2 cup (Finely chopped)
  • Tomato-1/2 cup(finely chopped)
  • Green Chilly-2(Finely chopped)
  • Keerai/drumstick leaves-1/2 cup(Finely chopped)
  • Salt-To taste
  • Oil-To cook

ragi keerai adai


  1. Add oil in a kadai and fry chopped shallots and green chilly/red chilly until it turns golden brown. Let it cool.
  2. In a mixing bowl add salt,ragi flour,chopped keerai and fried chilly+shallots.
  3. Add water little by little and mix the flour.
  4. ragi adai
  5. The dough has to be kneaded smooth and soft like chappathi dough.
  6. The consistency should be perfect enough to be spread with hands .
  7. Take a plastic sheet/banana leaf ,grease with oil and spread the dough with your palm.
  8. ragi adai
  9. Heat a dosa tava and cook this add by sprinkling oil and flipping both side


For babies omit the drumstick leaves.

This is a heavy dish . So prefer it for breakfast.

Add water carefully little by little.

To make consecutive adai’s grease a plastic sheet with oil and spread on it and then transfer to tava.

Cook it in slow flame by sprinkling oil on first side.

Keerai Charu

A iron rich recipe which would go excellent with rice.


  • Tamarind Extract-1 and 1/2 cup(Moderately diluted)
  • Arai Keerai-1 cup(Cleaned)
  • Shallots-1/4 cup chopped
  • Garlic-1/4 cup chopped
  • Salt-To taste
  • Hing-1/4 tbsp
  • Turmeric powder-1/4 tbsp
  • Oil-To cook

To Temper:

  • Mustard Seeds-1/4 tbsp
  • Urad dhal-1/4 tbsp
  • Fenugreek seeds-1/2 tbsp
  • Red Chilly-2
  • Curry leaves


  1. Heat oil in a kadai and add mustard seeds and let it spultter
  2. Then add urad dhal,curry leaves,red chillies and fenugreek seeds.
  3. When curry leaves begins to crackle,reduce the flame because over toasting fenugreek seeds will add a bitter taste.
  4. Now add chopped shallot and garlic and saute in medium flame.
  5. When the shallots turn golden brown add hing and turmeric and give a quick stir.
  6. Add the chopped keerai(green) and saute well.
  7. Add around half cup of water and let the keerai get cooked.
  8. When you find the greens are cooked almost, add the tamarind extract and let it boil.
  9. Add salt and mix well.
  10. Let it boil for 5 minutes and transfer to serving bowl.
  11. Serve it hot with rice.


Porikadalai thuvaiyal is a excellent combination.

You can add the greens without chopping too.

To quicken the process,you can add the keerai after cooking it in a pressure cooker for 2 whistles.

You can also do tempering separately and add it at last.

The more shallots and garlic you add the tastier it is.

Adjust the level of red chilly as per your taste.

Drumstick Leaves Poricha Kulambu/Pulilacurry

This recipe hails from my native and I never used to like it until I made it for the first time.Poricha Kulambu is the common name for this dish.But we call it pulilacurry(புளிலா கறி) in our home. It means curry without tamarind.(புளி இல்லா கறி). They usually make it when someone suffers from cold as the main flavour comes from pepper and cumin seeds.This is an unique and typical recipe from grandmom. You can add drumstick/snake gourd/board beans or cabbage instead of drumstick leaves.


  • Drumstick leaves – 1 cup
  • Moong dhal-1/2 cup
  • Turmeric Powder-1/4 tsp
  • Salt-To taste
  • Hing-A  pinch
  • Oil -To cook

To dry roast and powder:

  • Coconut-1 tbsp grated
  • Toor dhal-1/4 tbsp
  • Pepper-6-8
  • Cumin seeds-1/4 tbsp
  • Urad dhal-Less than 1/4 tbsp
  • Red Chilly-1


  1. Wash the drumstick leaves well.
  2. Cook moong dhal in pressure cooker after washing and soaking it for 10 minutes.
  3. Take a kadai and dry roast all ingredients I have mentioned under “To dry roast and powder” by adding one after the other in medium flame.
  4. Add oil in the pan and temper with mustard seeds,urand and curry leaves.
  5. Now add the drumstick leaves and saute well by adding turmeric powder and hing.
  6. Add little water and cook the leaves.
  7. When it starts boils,add the powder which was coarsely powdered and give a quick stir.
  8. Add some more water and mix the mashed dhal to the kadai.
  9. Let it boil for 10 minutes
  10. Finally add salt and serve hot.

My Observations:

If you wish you can add one red chilly when you temper to increase spicy level.

The cooking time varies depending on the veggie added.

You can also add the powder while you saute the leaves. This will give a rich flavour.

This is a protein and iron rich recipe very suitable for someone who is down with sore throat,cold and cough.

Corn Vadai/Bonda

This recipe is an adapted version from a cookery show on Zee TV long back. We were wondering on what to do with the excess corn we had. And fortunately this recipe came up. I personalised to match my husband’s taste and made it as a quick evening snack.


  • Sweet corn kernels-2 cups(Boiled)
  • Urad Dhal-1 cup
  • Onion,Curry leaves,green chilly & coriander leaves-1/2 cup finely chopped
  • Salt-To taste
  • Oil-To deep fry


1.Soak the cooked corn kernels and urad dhal for one hour.

2.Strain the water and grind it into a coarse paste without adding water.

CORN VADA/BONDA3.In a mixing bowl add all chopped items and salt to this paste.

SWEET CORN VADA4.The batter has to be in vada batter consistency


5.Deep fry in oil as vada/bonda.


My Observations:

One single run in mixer would make it a coarse paste.

This is a very nutritious recipe and will be likeD by kids

Adding American corn will give a special flavour to the dish.

Sweet Ragi Adai

The sweet version of ragi adai which posted earlier is as below.


Ragi flour-1 cup

Jaggery grated-1/2 cup

Water-2 cups

Salt-To taste

Oil-To cook


Disslove jaggery by adding it to around 3/4 cup of boiling water.

Strain it for impurities,add salt and while its warm,add it to the ragi flour and keep mixing.

Add water if required until you attain a dough which can be even tapped into adai with hand.

Make it into balls and spread it with hand on a plastic sheet greased with oil.

Cook on dosa tava by sprinkling oil/ghee

My observations:

The consistency of the dough should be like that of thatai.

Spread into smaller adai so that it would not break.

Moopparuppu(Three Dhals) Adai

This is recipe which I learnt in recent days by trial and error method. I always have the habit of varying/including/excluding any of the ingredients from the original recipe and trying it out as per my wish. A very successful outcome of one such try is this. My dad and husband loved it .


  • Idly Rice-1 cup
  • Raw rice-2 tbsp
  • Toor dhal-1/4 cup
  • Moong dhal-1/4 cup
  • Channa Dhal-1/4 cup
  • Coconut grated-1/4 cup
  • Red Chilly-3
  • Onion-1/2 cup chopped
  • Coriander leaves-1 tbsp finely chopped
  • Curry leaves-2 tbsp finely chopped
  • Hing-1/2 tbsp
  • Ginger- A small piece
  • Salt-To taste
  • Oil-To cook


  1. Wash and soak the rice and dhals together for minimum of 5 hours.
  2. Grind rice,dhals,red chilly,grated coconut,ginger with hing into a coarse paste. The batter has to be thick.So add water accordingly.
  3. Add salt and set it aside for half an hour.
  4. Before making dosa,mix onion,coriander and curry leaves and mix the batter well.
  5. Grease a dosa pan with oil and spread the batter to make adai.

My Observations:

If you wish to have a lighter dosa type adai, add idly rice:raw rice in the ratio of 1:1 and grind the batter slightly in pouring form.(Slightly thicker than dosa batter).

You can also skip adding coconut if you wish have the batter for usage beyond 2 hours.

Coconut chutney is the best combination.

But garlic chutney would be good from health point of view.

Cook by closing one side with a lid and then turning it second side,if you make thick adai.

Sesame Rice(Ellu Sadam)

A quick to do rice variety with rich calcium.Kids will definitely like it. Sesame is a rich source of calcium and this variety rice is very easy to do but rich in  nutrition. Do try for yourself and let me know the outcome.

Check out information on when and how to offer SESAME to babies here.


  • Rice-1 cup
  • Black sesame-4 tbsp
  • Red chilly-2
  • Salt-To taste
  • Mustard seeds-1/2 tbsp
  • Urad dhal-1/2 tbsp
  • Curry leaves-Handful
  • Oil-To cook
  • Salt-To taste
  • Palm Jaggery-1/2 tbsp(Optional)


  1. Cook rice and cool it . The rice must not be over cooked.
  2. Dry roast sesame in a kadai. Cool and run it a mixer for a minute.
  3. Add oil in a kadai and temper mustard seeds,urad dhal,red chilly and curry leaves.
  4. Add the sesame mixture,salt to the rice along with items of step.3
  5. Serve it hot with any deep fry like baby potato fry

My Observations:

Do not dry roast sesame very deep. It will turn bitter.

When powdering sesame,run the mixer the carefully or else the mixture will not be in powder format.

Adding little palm jaggery while powdering sesame will enhance the taste.


For babies below one year skip salt.

Adjust chilly as per your taste.

Urad Dhal Rice

A one pot meal with no oil-A calcium rich meal in just few minutes
Another traditional dish from my family. A must have dish for pregnant and lactating women in our family.
It can be a baby food but ensure to increase water used for cooking so that  it gets mashed well.A very healthy dish for teenage girls and women. Eat once in a week and reduce the chances of bone illness in late 40’s. An ideal baby food above 8 or 9 months. It helps in building strong bones and healthy weight gain in babies. Refer urad dhal mix for 6 months baby here and idly recipe for 8 month plus here.


  • Whole Urad Dhal-1/2 cup(black/white)
  • Rice-1 cup
  • Garlic-15
  • Coconut grated-3 tbsp
  • Salt-To taste
  • Turmeric powder-A pinch



1.Wash and soak rice,urad dhal for 10 minutes.

2.In a cooking vessel, add rice and urad dhal.

3.Place it in pressure cooker and stir well by adding garlic,coconut,salt,turmeric powder with 3 cups of water.


4.Let it cook for 3 whistles.

5.As the pressure gets released,mix well.

6.Serve it hot with coconut thuvaiyal or ellu(sesame thuvaiyal)

My Observations:

This also goes well with curd and jaggery.

Add a spoon of ghee in step 3 for enhanced taste.

Using black urad dhal(with skin) enriches the nutrient value.

The water quantity is same as the usual water measurement you use daily to cook rice.

I use the ratio of 1:2(rice:water). Use 1:3 if you are making it for babies.

The number of whistles depends on your pressure cooker.

If you using black dhal,soak for 3 hours and cook .

Always have a word with pediatrician before introducing new foods for babies.

Black dhal can be used for babies above one year.

Avoid salt for babies below one year.

Facts about urad dhal:

Different names of Urad Dal
  • It is Ulutham/ulunthu Paruppu in Tamil ,english,Urad dhuli, Urad chilka, Urad sabut , Urad saboot,Kali dal in Hindi,Minappappu in Telugu and Uzhunnu Parrippu – Malayalam
  • Moong dhal and urad dhal are known for improving the weight of babies in an optimal and healthy way.
  • It is a store house of folic acid,calcium,magnesium,essential fatty acids and protein and hence highly recommended for women. It is a must have during puberty , monthly menstrual cycle ,pregnancy and lactation in our family tradition. Hoping to post ulunthu kali soon.
  • It is an energy booster and its anti-inflammatory properties helps you in keeping away from joint pains.
  • It improves digestion and hence it is used in every dish during tempering.
  • It helps in improving bone strength and uterus strength.
  • There is even research evidence suggesting that diets containing high contents of urad dal prevent Alzheimer’s and Dementia. So it is good for even the older generation.

Vendhaya(Fenugreek) Dosai


  • Dosa/Idly Rice-1 Cup
  • Urad Dhal-1 handful
  • Fenugreek-1 tbsp
  • Salt-To taste
  • Oil-To make dosa


  1. Wash and soak rice,urad dhal,fenugreek for 3 hours.
  2. Grind to dosa batter consistency and add salt to taste
  3. Leave the batter overnight/8 hours for fermentation.
  4. Mix the batter well and make dosa

My Observations:

The dosa will be fluffy and soft if fermented well.

Onion chutney,Garlic Chutney would be a great combination.

This reduces body heat.