CUSTARD POWDER HALWA/BURFI

I generally prefer preparing all foods from starter to dessert when guests arrive.This is one such recipe tried for my guests.I was hunting for some easy sweet recipe and my friend shared this in whatsapp. To my surprise it turned out great and the guests were really impressed.You can prefer this when you crave for a sweet and have no time or have to handle a huge number of guests in a short span. Continue reading “CUSTARD POWDER HALWA/BURFI”

MAANGA PACHADI|RAW MANGO PACHADI

Dear all,How are you doing? It has been a long time since I had posted a recipe.The gap was because of few efforts which I was making to convert my blog into a website and Here I am. I am happily sharing with you all my website “www.kitchenkathukutty.com“.(Kindly omit adding wordpress.com from now on.Just type kitchenkathukutty.com).There was a huge amount of work with respect to the conversion and it is still going on.I am in the process on making it perfect.Kindly excuse me for the troubles,if any.Please let me know ,I shall correct them. A very special thanks to each one of you for your support and encouragement. 🙂 Continue reading “MAANGA PACHADI|RAW MANGO PACHADI”

BABY CORN KATHI ROLL|KATI ROLL

Kathi Roll/Kati Roll/Wrap/Roll-However you call it ,I am a big fan of it. It is an excellent way to load nutrition in meal box.A very easy and attractive on the go snack/meal.I had been having this as my meal in college days whenever my schedule was hectic and I was juggling around. Paneer wrap is my favourite but most wraps bought outside has maida outside. That’s when I decided to make this at home. The origin of this seems to be from Kolkata,West Bengal and it is a very famous street food there. You can make it anyway with any stuffing of your choice hence I love it for being able to attempt “N” endless variations.For kids who love to munch on something this is a healthy meal. I packed for our travel few months back and so I missed few clicks during my hurry burry packing.I shall soon post fresh pictures(step by step) .Now let’s get into the recipe.

baby corn kathi roll.JPG

Ingredients:

  • For the Rolls:
  • Whole wheat flour-1 cup
  • Salt-To taste
  • Water & ghee -To knead.

For the stuffing:

  • Baby Corn-4
  • Onion-1
  • Capsicum-1/2
  • Tomato-1
  • Chilly powder-1/4 tsp
  • Garam Masala powder-1/4 tsp
  • Grated cheese/Mayo/Butter-2 tbsp(Optional)

To grind into a fine paste:

  • Ginger-A small piece
  • Green Chilly-1
  • Onion-1
  • Tomato-1/2
  • Garlic-4

Salt-To taste

Oil-To cook

babycornkathiroll.JPG

Procedure:

1.Make a smooth and firm chappthi dough and set it aside.

2.Chop baby corn,onion,capsicum,tomato lengthwise (Thin long strips)

3.In a mixer jar add the items under”To grind into a fine paste” and blend well.

4.In a pan,add oil and saute the the paste. Set it aside.

baby corn kathi roll 1.jpg

5.In the same pan add oil and add onion,tomato,baby corn and capsicum.

6.Add the masala powder and the paste and sprinkle little water

7.Add salt and cook for five minutes.

8.Take care not to over cook.The crunchy feeling of capsicum should be retained.

9.Make chappathis and cool.

babycornkathiroll2.jpg

10.Grease chappathi with Mayo/Butter and place the stuffing inside and roll or place the stuffing and top with grated cheese and roll.

11.Cut into pieces and serve.

baby corn kathi roll.JPG

P.S:

I like the soggy nature the roti acquires when stored for travel,hence added mayo.If you dislike please skip it.

For babies please use home made cheese.

Adjust spices as per your taste.

The stuffing shouldn’t be watery.Cook accordingly.

Don’t stuff too much.

Roll thinner wraps for younger kids which help them to handle easily.

This can be offered to babies above one year. It will be excellent finger food helping baby to bite,hold and chew.

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

Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. 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.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page

 

DRY FRUITS BURFI OR ENERGY BARS

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”

FESTIVE RECIPES

The festival mood has spread across and from my side I am here with few unique recipes for the season. I am sure you will find them different from the usual ones and they are absolutely yummy. The health quotient of these recipes will be 100% since I have used whole grains and avoided whites in my cooking(No sugar,milk,maida). I am so happy to present this collection as all of these fall under my blog principle and I can claim them 100% healthy.

Continue reading “FESTIVE RECIPES”

WHOLE WHEAT BEET ROOT HALWA(TIRUNELVELI HALWA STYLE)

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.

Ingredients:

  • 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

Procedure:

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

P.S:

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.

Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. 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.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page

References:

organicfacts.com

RED POHA SWEET PONGAL|AVAL PONGAL|POHA HALWA

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.

Ingredients:

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

aval pongal

Procedure:

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

P.S:

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.

Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. 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.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page

Kozhukattai|Sweet & Spicy Plain Rice Momos|Steamed Rice Balls

This is one of the traditional recipes like aapam,idiyappam(recipes which I had posted already) from my family and it can be your breakfast/dinner or snacks. I wanted to post this today on account of Ganesh Chaturthi. An excellent finger food for your babies. Since these are steamed and doesn’t contain much oil,spices these can be ideal for 8 months to 80 years. HAPPY VINAYAGAR CHATHURTHI  everybody 🙂

Ingredients:

  • Idly/Dosa Rice-1 cup
  • Coconut-1/2 cup(grated)
  • Salt-To taste
  • Oil-To cook

For spicy version:

  • Mustard seeds -1/4 tsp
  • Urad dhal-1/4 tsp
  • Pepper powder-1/2 tsp
  • Curry leaves

For sweet version:

  • Powdered palm sugar-As per taste
  • Coconut-3 tbsp(grated)
  • Ghee-1 tsp

kozhukattai

Procedure:

1.Wash and soak rice for 3 hours.

2.Grind rice and coconut into a smooth paste.

3.Add water to reach a flowing consistency(not watery).

kozhukattai

4.Add some oil in a thick bottomed pan and add the batter made.

5.Keep stirring until it becomes a thick mass.

6.Grease your palms with oil and roll the cooked batter into small balls when it slightly warm.

kozhukattai

7.Steam cook them in a idly pot or pressure cooker(without whistle).

8.For spicy version,temper a pan with oil,urad dhal,mustard seeds and curry leaves.

9.Add half of the kozhukattai and add pepper powder.

10.Quickly toss and transfer to a serving bowl.

11.For sweet version,add ghee,palm sugar and coconut.

12.Give a quick stir and serve it luke warm.


P.S:

Stir the batter in medium flame.

The size depends on your choice. I prefer them small as little ones will be attracted.

The smaller the size the lesser is the timing of cooking.

Adding coconut and grinding rice makes these extremely soft. They just melt in your mouth.

The batter should be very smooth with no coarse particles.

Skip salt for babies below one year. Always have a word with your doctor before introducing any new food to your baby.

Use sterlized bowls and spoons for baby foods.

Be careful of choking if you are offering these are finger foods.

Adjust sweetness and pepper as per your taste.

Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. 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.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page

CARROT KHEER|CARROT PAYASAM

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.

Ingredients:

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

Procedure:

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


P.S:

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.


Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. 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.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page