Chettinad Kalaan Vazhaippoo Kuzhambhu|Mushroom Banana Flower Gravy

Hurray!Time for a guest post !Meet Mrs.Raadhikaa Anandan who is a vlogger at RJ’s Easy Cooking.She is one loavable,humble and a very sweet person the blogging world has given me.We met through facebook and when I approached for the guest post recipe I felt I found a good friend.Her recipes are very unique and you will find umpteen healthy and very unique recipes with detailed video here  Do visit her youtube channel and follow her amazing and interesting recipes.She took so much efforts in preparing this guest post by making several attempts to try different recipes and give me the best.She ensured to also go my blog’s purpose by avoiding all white ingredients in her recipe .Thank you dear.Wishing you a great journey ahead.

Continue reading “Chettinad Kalaan Vazhaippoo Kuzhambhu|Mushroom Banana Flower Gravy”


Ufff …One more recipe with coconut milk-Ladies Finger Coconut Milk Curry/Gravy.I have tasted this version of kuzhambhu in several places but I never managed to guess the recipe right. I really wanted to give it a try because it tastes heavenly and it is a versatile side dish. After so many trials I finally landed up with this version and I really like it. This is the only Kuzhambhu I would love to have even in more quantity. Yeah.. I am not a lover of gravies for rice and I take very less quantity of rice when it is kuzhambu and take more when it is a variety rice. I somehow grew like that!!So making side dish for rice is always a head ache to me and I make the usual sambhar/puli kuzhambu stuffs only once a month. But this okra coconut milk gravy is an exception I should say. I love making it again and again and again. My helper at Cochin once tasted this and said their cuisine has a similar traditional dish called “Mappas” in which they use ladies finger,mutton and other meat items. Dear fellow friends from Kerala do try and let me know if it matches mappas?I have never tasted this when I was it Kerala. You can use this as a side dish to idly/ dosa/ appam/ idiyappam/ rice/ roti. Would you not love to make such a dish which is an all rounder and believe me it is so easy too? Continue reading “LADIES FINGER COCONUT MILK CURRY|VENDAIKKAI THENGAI PAAL KUZHAMBHU”


I am really very happy and excited to write my first guest post to wonderful blogger Kalyani of KITCHEN KATHUKUTTY. Thank you for giving me this opportunity..! When she asked me to do a guest post with a mushroom recipe, I was very joyful and accepted it. Here comes the recipe..!
Mushroom Manchurian is Indo Chinese recipe which is best to accompany with fried rice,noodles,naan or roti. This is very simple and easy to make. Lets look at the steps to make the Manchurian. Continue reading “MUSHROOM MANCHURIAN”


Kadala Curry with puttu/aapam/idiyappam is one of the most yummy and very common breakfast combos of Kerala. These combos are so filling and very healthy too. I have tried n number of variations of this recipe but this one was loved by my hubby(My MasterChef) ,so posting it here. There is one more reason to post.This is the only time I had captured the entire recipe with a decent final picture.Most of the times ,I miss clicking step by step pictures because of my rapid cooking sessions.Being a mother of a toddler I had always thought of quickly finishing kitchen works and rushing to see what my son was upto.I hear him cry/scream/fall/break/throw only when I am engaged with any work.But actually he would be silently doing his job.This is not imagination but hallucination(Effect of Bigg Boss) associated with MOTHERHOOD(LOL).I am sure every mommy would undergo this daily.  I definitely should agree that I am not a great photographer or an excellent food stylist. I am more of a person who looks for the health quotient of a dish rather than the looks.I am very gradually improving myself and trying to learning to click better. Thanks to each and everybody who is continuously motivating me in this journey of learning. Coming to the recipe,I served this with Bajra/Pearl Millet/Kambu Idiyappam/String Hoppers.It was so tasty and very filling.If you get a chance to visit Kerala don’t miss their delicacies.Oh how I miss Kerala and my dear neighbours!

Continue reading “KERALA KADALA CURRY”


Tofu/Soy Paneer- This is an alternative to paneer for  all vegan/lactose intolerant people. Tofu is made from soy milk just as the way paneer is made from animal milk.I tried making tofu once at home and I gave up because it took a lot of time (may be my procedure needed more fine tuning). I once grabbed a tofu packet to just give it a try and all that I made was this quick Burji.Tofu is rich in protein ,low in calories but contains a lot of other vitamins and minerals.Tofu is safe as long as it is non-GMO and you are not allergic to soy protein. You can use tofu instead of paneer in any recipe. This tofu burji is so simple to make and it serves as an excellent side dish for rotis, filling for rolls,sandwiches. Continue reading “TOFU BURJI”


Onion & tomato Thokku along with roti/chapathi/phulkha is an excellent combination and a no fail recipe in our family.This time I tried making chapathi using Autolysis Method which helps in reducing the kneading effort .I can hear you asking what it is… Here we go with the details of this.Long back, post few days of wedding when we had a family discussion during dinner and my father in law was elaborating a quick way he had learnt during his NSS camps and had asked me to give a try whenever possible as it would reduce my efforts. This is what he said to me,add half the amount of warm water to the flour(wheat) by just making deep hollow space in vessel containing wheat flour and just cover up the water with the flour just as we play with sand. Cover and let it for 30 minutes. Give a quick mix/knead and make rotis. I have always seen my in laws doing this but I have never given a thought of doing it.Recently I learnt from my school friend that this is such an easy way make chapathi/roti/phulkha and it is called “AUTOLYSIS” and I gained more confidence as I referred here.Yes…It took me almost 2.5 years to give a try and now I am always following this recipe to make roti.Believe me !The result was a perfect success. It might take you 2 or 3 trials to fix up on the right ratios as the wheat flour each of us use might differ.A few more insights about autolysis method which I read across before trying. Autolysis on a general term refers to destruction of a cell by its own enzymes or in just a word it is “self splitting”.When it comes to baking or kneading dough it means enzymes in the flour (amylase and protease)start breaking down starch and protein in the flour.Ok OK.. Let me stop here and get into the recipes. Continue reading “TOMATO/THAKKALI THOKKU & CHAPATHI DOUGH MAKING WITH LESS KNEADING(AUTOLYSIS METHOD)”


In recent days I have been so irregular in my blogging owing to several illness in the family and many unexpected travels. I hope to fine tune everything and regualrise blogging in the near future. Today’s recipe is from Punjabi Cuisine and I had noted the recipe from a TV channel long back as it seemed so rich as well as very simple to prepare. I just gave it try yesterday as I had paneer in my stock too. I just made few modifications to suit family’s taste buds.I hope you will also enjoy this rich and creamy gravy. Continue reading “PANEER MAKHANI”

Multicolor Mushroom Masala

Time for a guest post from my college mate Anne Helena. She is a lovely and energetic woman I have in my life. The fun we had at college was enormous . She is a multi talented personality and a very positive person. She has her own blog “

I invite pure vegetarian recipes with mushrooms/soya chunks as guest posts for my blog on account of my 100 th post publishing. I had already extended invite to fellow bloggers,friends and family. Whoever is interested ,please write to me at with ingredients,detailed recipe and step by step images(at-least one final image). I will be happy and honoured to post the same in my blog.

Without more words from me,let us get into the interesting recipe. Continue reading “Multicolor Mushroom Masala”

Mushroom Gravy

I hope all of you remember that I was inviting guest recipes on account of my 100 th post.One guest recipe from Gouthami,a fellow blogger at Clicks n Bites is here below. She is an young mother and she takes utmost care to post unique recipes in her blog. She keeps them simple but very unique.I have always fallen for her clicks and they just drag you. Thank you dear for the wonderful recipe and very encouraging and motivating words 🙂 I feel really honoured reading your appreciation 🙂 I am geared to work on this more and more.
I invite pure vegetarian recipes with mushrooms/soya chunks as guest posts for my blog on account of my 100 th post publishing. I had already extended invite to fellow bloggers,friends and family. Whoever is interested ,please write to me at with ingredients,detailed recipe and step by step images(at-least one final image). I will be happy and honoured to post the same in my blog.
Mushroom Gravy
Over to the post….
Feeling elated to write a guest post for Kitchen Kathukutty. Kalyani is a very good friend and I am amazed by the importance that she gives to the health quotient in all her recipes. If you are a new mother or if you have a fussy toddler, Kitchen Kathukutty is the one stop for all your queries on “How to feed your child/What to feed your child etc etc”. Really appreciate Kalyani’s posts on baby food and her analysis and research on providing quality info regarding the same. Great job Kalyani 🙂
Now off to my recipe. This is a very basic gravy prepared with mushrooms. This can be paired up with any mild main dish like pulaos or just hot steamed rice. Mushrooms are super good for your health but most vegetarians (including my family!! :() avoid it. But once you try it out, you will love it. It is infact vegetarian. Mushrooms are a great source of Vitamin D, boost your immunity, improve metabolism and are really good for the bladder. So,if you haven’t laid your hands on mushrooms yet, it is high time you start eating it.
Serves: 3
Preparation Time; 10 minutes
Cooking Time: 20 minutes
Button Mushrooms – 400 gm
Onions – 3 big
Tomatoes – 3
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Chilli Powder – 3/4 tsp
Sugar – 1/2 tsp
Cumin Seeds – 1 tsp
Fresh Cream – 1 tbsp (optional)
Butter – 1 tbsp
Salt – To taste
1. Wash mushroom and pat them dry. Chop them into pieces.
2. Heat water in a pan and once it begins to boil, drop the mushroom pieces and leave them in the hot water for about 5 minutes. Drain and keep aside.
3. Heat butter in a pan. Once it sizzles, add onions and saute till they turn pink.
4. Now add chopped tomatoes and little salt. Saute till then turn soft and mushy.
5. Add all the powders and saute for 3 minutes.
6. Let this cool down. Once cooled, blend the above into a smooth paste.
7. Heat little butter in a pan. Add cumin seeds and once they splutter, add mushrooms and saute till they leave water and all the water is evaporated.
8. Now add the onion-tomato paste and mix well. Add enough water to get a gravy consistency.
9. When the gravy begins to boil, add fresh cream, sugar and salt. Simmer for some more time.
10. Garnish with coriander leaves.

As I found this recipe to be very simple,I felt to write the below topic “Mushroom for Babies”.

mushrooms for babies
               Mushrooms are neither fruits nor vegetables. It is actually an edible fungus. Not all mushrooms are edible. There are million varieties of mushrooms in the world of which a very few are actually edible and the button mushrooms are the most common edible variety. It is said that Mushrooms are the only vegetarian source of Vitamin D and mushrooms retain Vit-D even after cooking. Please be careful in choosing the right variety of mushroom and ensure perfection in cleaning and cooking mushrooms. I haven’t cooked mushrooms honestly as it is hard for me to convince my family that it belongs to the vegetarian family. However I have tasted from my friends and at restaurants. I like mushrooms in white pasta 🙂 If your family eats mushrooms regularly , I guess the below write-up will help you in introducing them to your little ones.
When can I offer my baby mushrooms?
When I started studying about mushrooms for babies,I found that they are recommended as early as 6 months by few experts whereas few recommend delaying it till 10 to 12 months. However I also found it is one the less allergic foods as per research.It is not a high risk allergic food and at very rare cases allergies have shown up(1%) in 30 minutes of consumption. Mushrooms are definitely healthy but they are preferred as first foods. Most people don’t recommend puree of mushrooms. Mushrooms go well when sauted and added to other ingredients in a dish. I would recommend this recipe for 10 months plus babies.  Please avoid sugar,salt if your baby is below one year. Replace cream with curd if your cream is not home made.Have a detailed word with your pediatrician before introducing these. Do consider your family history of allergies. Never offer uncooked/raw mushrooms to babies. Prefer to chop mushrooms as whole mushrooms might pose choking hazard. Adjust spices according to your baby’s taste buds.
How to choose and store?
Choose mushrooms that are clean,firm and soft from a reliable shop/grocer. Avoid those which are withered,slimy or damaged. Never opt for the wild mushrooms which grow in the gardens. Store them in a paper bag or muslin cloth.
Health Benefits of Mushrooms:
  • Mushrooms are rich in Vitamin D as stated earlier and it helps in growing a strong bone system.
  • It is an excellent store house of iron and hence helps in building new blood cells and increasing hemoglobin.
  • The immuno modulatory properties of mushroom help in building a healthy immune system
  • The bio chemicals present in mushrooms help in protecting the liver and researches even have proved that they have helped in betterment of liver conditions after liver infections and jaundice
  • They have high amounts of Vitamin B ,niacin and riboflavin which help in skin health and vision development.

Check other recipes with mushrooms here below

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I love malai kofthas served at restaurants for no reason. But I have always felt that I couldn’t have more than a koftha ball.Later I found the reason baking powder used when I viewed this recipe in a TV show. Hence I made an attempt to make one health friendly version for the family. Your little one will definitely love the kofthas as it just melt in mouth. A not so spicy but an yummy,creamy side dish. Come let’s grab some cheesy,chewy kofthas 🙂

cheese stuffed gobi koftha


For the Koftha balls-15-17 balls

  • Cauliflower-1(medium sized)
  • Potatoes-5(medium sized)
  • Red chilly powder-1 tsp
  • Ginger garlic paste-1/4 tsp
  • Garam masala powder-1/4 tsp
  • Coriander powder-1/4 tsp
  • Corn flour-2 tbsp
  • Bread crumbs-4 tbsp
  • Pepper powder-1/4 tsp
  • Salt-To taste
  • Oil-To deep fry
  • Cheese-1/2 cup(small cubes)

cheese stuffed gobi koftha

For the gravy/curry:(Serves 5)

  • Tomato Puree-1.5 cups
  • Chilly powder-1/4 tsp
  • Onion-1 cup(Sliced finely)
  • Ghee-2 tbsp
  • Kasturi methi-1 tbsp
  • Cream-3 tbsp
  • Milk-1/2 cup
  • Salt-To taste

To grind into a smooth paste:

  • Green chiily-2
  • Ginger-A piece
  • Garlic-5
  • Mint leaves-3
  • Coriander leaves-5


1.Wash potatoes and pressure cook them

2.Remove the florets of cauliflower and immerse in a bowl of hot water(add a pinch of salt & turmeric powder).

3.Drain the water from caulifower after 10  minutes and par boil them.

cheese stuffed gobi koftha

4.Release the pressure and peel the skin of potatoes

5.When the cauliflower is completely cooked,drain the water and cool them.

6.Mash potatoes and cauliflower along with all ingredients mentioned for koftha.(except oil,bread crumbs,cheese)

cheese stuffed gobi koftha

7.Make small balls and stuff the cheese inside.

8.Roll these balls and give a coating of bread crumbs.

9.Deep fry these koftha balls and strain excess oil.

cheese stuffed gobi koftha

10. In a kadai heat ghee and add the chopped onion.

11.Saute them well.In the meantime make a fine paste of ginger,garlic,green chilly,mint leaves & coriander leaves.

12.When the onion turns golden brown add the paste and tomato puree.

cheese stuffed gobi koftha

13.Mix them well and saute till raw smell vanishes.

14.Add chilly powder and half cup of water and let it boil.

cheese stuffed gobi koftha

15.When it thickens well,add salt,kasturi methi.

16.Simmer and add milk and fresh cream.

17.Give a quick mix and switch off. This gravy will have a thick pouring consistency.

cheese stuffed gobi koftha

18.Add the balls/koftha to the gravy . Do not stir rigorously.

19.Garnish with coriander leaves and serve hot.

cheese stuffed gobi koftha


This dish needs utmost care and patience.

Cut the cheese into small cubes or else they might break and ooze out.

Make balls big enough to hold the cheese cubes.

Adjust the amount of salt used in gravy as we have already added salt in the koftha balls.

There must be no water in the potatoes and cauliflower.

Add corn flower according to the consistency of the mashed veggies.

You can skip cauliflower too.

You can replace cheese with paneer cubes too

You can also shred cheese and add to mashed veggies instead of stuffing.

If you prefer this for your little ones,have a word with your pediatrician. You should have introduced all ingredients separately in prior. Please use home made cheese for babies and use whole wheat bread crumbs for rolling. The kofthas as such will be enjoyed by little ones. Prefer home made cream.

Do not mix the gravy after adding the koftha balls. It would break.

Take care while frying the balls. Prefer medium flame. Ensure that they don’t break.

The base veggies are of your choice. You can even add carrot,beans.

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