Paneer Baby Corn Gravy/Paneer Baby Corn Masala/Paneer baby corn curry

Paneer and baby corn are just two easy ingredients in cooking. They don’t consume much time but they turn the dish yummy. I had stock of both (Home made paneer). Hence I just made this . Believe me , it is so creamy and yummy but can be prepared in a jiffy.

Ingredients:paneerbabycorngravy

  • Baby corn-6
  • Paneer-1/2 cup(small cubes)
  • Tomato-1 cup(chopped)
  • Onion-1/2 cup(chopped)
  • Red Chilly-2
  • Garlic-10
  • Ginger-A generous piece
  • Salt -To taste
  • Ghee-To cook
  • Cashews-10
  • Turmeric powder-A pinch
  • Chilly powder-1/4 tsp
  • Cream-2 tbsp

To temper:

  • Clove-2
  • Cinnamon-A small piece
  • Bay leaf-1/4

paneerbabycorngravy

Procedure:

1.Soak cashews in luke warm water

2.Add ghee and temper with clove,cinnamon and bay leaf.

3.When it splutters add tomatoes,onion,red chilly,garlic,ginger and saute well.

paneerbabycorngravy

4.Keep tossing until they turn soft.

5.In the mean time you can par boil the baby corn and chop into pieces.

6.Cool the items in step 5 and make a fine paste.

paneerbabycorngravy

7.Add a spoon of ghee and saute the paste with turmeric powder,chilly powder.

8.Add half cup of water and let it cook.In the mean time make a smooth paste of cashews.

9.When it thickens,add cashew paste to the mixture and add paneer,baby corn.

paneerbabycorngravy

10.Stir well and add salt.

11.Add cream and serve it hot


paneerbabycorngravy

P.S:

You can also toss paneer in ghee and add.

You can add curd instead of cream too.

Do not cook after adding curd.

Thickness depends on your liking.

It goes well with rice varieties and roti/phulkhas

Avoid store bought creams for kids.

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White Kurma/Kuruma/Korma

I love to try various gravies for chappathi/roti/phulkhas.I actually planned for usual vegetable kurma and roti(multigrain)/sathumaavu chappathi.But I wanted it to be in white colour.Hence I made this try.It was an yummy,creamy gravy I have ever tasted. My little one also liked it. You can give this from 1 year plus .Multi grain roti recipe is here. I can’t wait to get into the recipe.

Ingredients:whitekurma

  • Vegetables-1 & 1/2 cups(chopped)
  • Onion & Tomato-1 cup(chopped)
  • Turmeric powder-A pinch
  • Salt-To taste
  • Ghee-To cook
  • Cream/curd-1 tbsp

To grind:

  • Cashews-10
  • Grated coconut-4 tbsp
  • Poppy seeds-1/4 tsp
  • Fennel seeds-1/2 tsp
  • Green chilly-2
  • Cardamom-1
  • Cinnamon-1

To Temper:

  • Clove-1
  • Bay leaf-1

Procedure:

1.Grind ingredients under “to grind” into a smooth paste.

2.Add ghee in a pressure cooker and temper with clove and bay leaf.

3.Add the veggies one after the other and saute them well.

whitekurma

4.When they become soft,add the paste,turmeric powder,salt,water to cook veggies and mix well.

5.Close the cooker and let it cook for 2 whistles.

6.As the pressure is released ,open the lid and stir well.

whitekurma

7.Add fresh cream/thick curd and give a stir when the gas is till on.

8.Garnish with coriander leaves and serve hot.

whitekurma


P.S:

You can add other tempering/seasoning elements too.

Adjust chilly level as per your taste.

Saute onion and tomato first.

Veggies can be of your choice(Carrot,potato,beans,peas,corn,cauliflower)

Multigrain roti can be given to 1.5 year plus is my recommendation.

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CAULIFLOWER MASALA ROAST/GOBI MASALA FOR DOSA

There was a huge stock of cauliflower lying with me. As it was weekend I made up my mind to do something special but I was sure of not doing two separate dishes for the family and for my baby. So I made this less spicy version of Gobi masala and packed it in a crispy roast for my family and made it side dish for my son for KAL DOSA. I was satisfied with the outcome and my family relished it. My son was so happy to have the masala as such. You can include this type of dry gravy in your baby food around 8 months plus since it is less spicy and almost blended well. Your toddlers will love this combination as a roast. The stuffing can go well with rice and roti too.

Ingredients:gobimasalaroast

  • Cauliflower-1 medium sized
  • Tomato-1 big size
  • Onion-1 big size
  • Green chilly-1
  • Mint leaves-10
  • Coriander leaves-5
  • Garlic-8 to 10
  • Ginger-A small piece
  • Cashews-10
  • Curry leaves-8
  • Fennel seeds-1/4 tsp
  • Turmeric powder-A pinch
  • Salt-To taste
  • Ghee/Oil-To cook

Procedure:

1.Separate the buds of caulifower and first soak it in water boiled with turmeric powder & salt.

2.Drain the water completely and steam cook/boil the cauliflower.

3.Smash it well with a ladle and set it aside.

gobi masala roast

4.Wash tomato and finely chop it and onion.

5.In a mixer jar add quarter of the chopped onion and tomato,mint leaves,coriander leaves,green chilly,garlic,ginger and fennel seeds. Grind them into a fine paste.

DSC05059

6.Soak cashews in hot water.After ten minutes make it smooth paste and set it aside.

7.Heat a kadai and add oil/ghee.

gobimasalaroast

8.Add chopped onion ,tomato ,curry leaves and saute well.

9.Now the add the paste made in step 5 and saute till raw smell vanishes.

10.Add half cup of water and let it boil.

11.When it begins to boil add a pinch of turmeric powder and the smashed gobi.

12.Stir it well and cook in medium flame till all the water(90%) completely dries.

13.Finally add the cashew paste and stir well.

gobimasalaroast

14. Switch it off and cool the masala.

15. Heat a dosa pan and grease with oil.

16. Spread the batter evenly to make thin and crispy roast.

17. Close it cook one side. Do not flip.

18. Ensure both the sides are cooked.

19.Spread the Gobi masala and close the dosa.

20.Serve it hot.

gobi masala roastP.S:

Skip cashews and chilly if you haven’t introduced to your baby below one year.

Always have a word with your doctor before attempting any new ingredient.

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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 🙂 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 !
Notes:
  • 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.

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KADAI MUSHROOM

Hi Readers! I have received one more guest post on “Mushrooms”. Hope all of you remember these lines from my blog in mushroom biriyani recipe.”I am on cloud nine in posting this recipe,the reasons being ,the first guest post I have received and the first post on my blog with mushrooms. When I reached 100 posts in my blog I wanted to do something to celebrate it as my in-laws were stressing on it.They felt it  was not an easy job to do this managing a toddler(hyper-active & extra naughty) at home single-handed. What’s the point in celebrating alone?I always celebrate with my friends and family.Hence I decided to invite guest recipes from other well experienced bloggers and my most supportive friends. Most of my friends responded so positively but all of them needed some time. I am super excitedly waiting to receive them all 🙂.You might be puzzled on why I had invited my friends as guests. It is because I wished to honour them for their enormous encouragement and they are proving it once again. I am waiting for replies from other bloggers. I do invite recipes from my other co-bloggers/friends/family and readers. Kindly drop a mail at kitchenkathukutty@gmail.com”

This below recipe is from my school-mate “Ramya Kalyani”. I happened to connect with her recently after 10 long years via facebook. When I requested for the guest post,she came up with this in a couple of days. I have just copied her mail and pasted here.Thank you Ramya  for the recipe and lovely words of appreciation:)

OVER TO RAMYA RAM

This wonderful blog, which primarily focuses on traditional foods , is such a wonderful venture as it is not easy to find many traditional recipes these days. Another thing is the usage of ingredients like karupatti, millets etc., which are so healthy as well. Her emphasis on eating healthy and avoiding packed items is the need of the hour . My recipe today is my support to this cause as well. ( you’ll know how as you read on )

I came across KitchenKathukutty through a Facebook group and liked it a lot. When I found out that an old classmate was the face behind it, I was pleasantly surprised and connecting with her after a decade felt so good . My best wishes Kalyani, for your wonderful venture.  Wishing you all the success

I was so glad when she asked me if I would do a guest post for her . And I volunteered with this Kadai Mushroom recipe. I would like to apologise beforehand for the poor pictures.. they were taken in a hurry and in poor light and since I am on vacation, I cant recook and click right away .

I hope that doesnt stop you from trying out this fabulous and aromatic KADAI MUSHROOM.

The best thing about this recipe is, everything is made afresh and no  packed masala powder is used

kadai mushroomSo here goes

Ingredients:

Button mushrooms – 1 pack ( cut into cubes)
Onions – 1 cubed ( cut into cubes , divide in 2 parts)
Tomatoes – 2 medium
Capsicum – 1 medium (cut into cubes)
Ginger – a small piece
Garlic – 2-4 pods ( depending on  your taste )
Coriander – a handful chopped finely
Oil / ghee – 2 tsp + 2 tsp

To roast and grind
Coriander seeds –  4 tsp
Jeera -2 tsp
Red chillies – 3 or as per taste
Saunf – 1/2 tsp ( optional )
Cinnamon – 1 small piece ( optional )
Elaichi – 2 ( optional )
Cloves – 1 ( optional )

Procedure:

1)Heat a pan and dry roast all the ingredients given under to roast & grind . The spices should be aromatic and toasted. Take care not to burn . Set aside .Once cooled, grind it into a powder.

2) In a pan, heat some 2 tsp oil , add the garlic , ginger and then one half of the onions, Dont put all the onions in here . Next add the tomatoes, and saute util the raw smell goes . Set aside . Grind it to a fine paste once cooled .

3) Heat 2 tsp oil, add the remaining onions . Saute a little, then add the capsicum chunks . Fry until they are cooked but still crunchy . Take care so that veggies dont turn soft and soggy .

4) Add the cubed mushrooms and cook for a couple of mins

5) Add the tomato – onion paste and then the freshly ground masala . Add a couple of spoons of masala first  and add more as per taste .

6) Add a little water to the gravy . Add salt and let it cook closed for 5-7 minutes

7) Turn off the stove . Stir in the chopped coriander .

kadai mushroom

Fresh and flavourful Kadai Mushroom is ready . Garnish with fresh cream if needed . A squeeze of lemon will be good too.

The mushrooms can be substituted or used along paneer or baby corn.

Serve hot with any mild pulao / steamed basmati rice / roti. Enjoy .

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Cabbage Kootu

A very simple procedure from my MIL to make a really different kootu variety with cabbage. It goes with rice and also chappathi.roti.

Ingredients:

  • Cabbage-2 cups(finely chopped)
  • Chilly powder-2 tsp
  • Salt-To taste
  • Oil-To cook
  • Turmeric powder – A pinch
  • To grind into a smooth paste:
  • Grated coocnut-3 tbsp
  • Cumin seeds-1/2 tsp

To temper:

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

cabbage kootu

Procedure:

1.Heat oil in a pan and add the chopped cabbage.

2.Saute in medium flame until raw smell vanishes.

3.Now add chilly powder and turmeric powder and give a quick stir.

cabbage kootu

4.Add half a cup of water to cook the cabbage.

5.Grind the coconut and cumin seeds into a fine paste.

6.When the cabbage is almost cooked add the paste and also the tempering.

cabbage kootu

7.Mix it well and serve.

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Vegetable Kurma/Korma/Kuruma

Vegetable Kurma for rice might be weird for few of you but I prefer making this when I have a huge set of vegetables in stock with me.This can also be served with rotis/naan/phulka.I shall post an exclusive kurma for rotis very soon.

Ingredients:

  • Chopped Mixed Vegetables-1& 1/2 cups

(Carrot,potato,beans,green peas,baby corn,sweet corn kernels,cauli flower-Any combination)

  • Tomato-1(finely chopped)Vegetable Kurma
  • Onion-1(finely chopped)
  • Ginger garlic paste-1 tsp
  • Chilly powder-1 tsp
  • Garam masala powder-1/2 tsp
  • Coriander powder-1/2 tsp
  • Turmeric powder-1/2 tsp
  • Salt-To taste
  • Oil-To cook
  • Curd-1 tbsp(thick)

To grind into a fine paste

  • Coconut(grated)+Poppy seeds+Fried gram dhal-1 tbsp
  • Coriander leaves+Mint leaves-1/2 tbsp

To temper:

  • Mustard seeds-1/2 tsp
  • Cumin seeds-1/2 tsp
  • Urad dhal-1/2 tsp

Procedure:

1.Clean and chop all vegetables and set it aside.

2.Make fine paste out of the two combinations mentioned above and get it ready.

3.Heat oil in a kadai and temper with mustard seeds,urad dhal and cumin seeds.

Vegetable Kurma

4.When they spultter,add ginger garlic paste and saute until raw smell vanishes.

5.Now add onion,tomatoes and saute them until they turn soft.

6.Add the remaining vegetables and give a quick stir.

7.Saute them well and add turmeric powder,coriander powder,chilly powder and garam masala powder.

8.Give a quick stir and add water to let the vegetables cook.

Vegetable kurma

9.Close the kadai with a lid and let it cook.

10.When the vegetables are half boiled add the mint+coriander leaves paste and mix it well.

11.Let the gravy get cooked in medium flame till the vegetables are completely cooked.

12.When the vegetables are cooked to 90% add the coconut+poppy seeds+fried gram dhal paste and let it boil.

Veg kuruma3

13.The gravy will start thickening. Switch the gas in 3 minutes and add curd.

14.Mix curd with gravy and serve hot.

VEG KURMA3


P.S:

Don’t let the gravy boil after adding curd.

The combination of vegetables is purely your choice.

You can use cream instead of curd.

You can use ghee instead of oil if you wish.

This can be given to babies above 10 months . Skip using chilly powder and garam masala.

 

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PANEER BABY CORN JALFREZI

JALFREZI-Hearing this name I thought the recipe would be too tough and intricate. I heard this recipe in a TV show and I tried it out as I had all ingredients with me the other day. It goes perfect with butter naan/plain naan.

Ingredients:

  • Paneer- 1/4 cupPANEER BABY CORN JALFEZI_KK
  • Carrot- 1/4 cup
  • Onion – 1/4 cup
  • Capsicum – 1/4 cup
  • Baby Corn-1/4 cup

(All the above should be finely cut into thin long pieces(Julian))

  • Ginger and garlic -2 tbsp(chopped)
  • Tomato – 3
  • Tomato sauce- 1 tbsp
  • Red chilli powder- 1 tsp
  • Garam masala powder-A pinch
  • Jeera – 1/2 tsp
  • Salt – To taste
  • Ghee-To cook

Procedure:

1. Chop all vegetables and get them ready. Make a puree of tomato along with ginger and garlic.

2.Heat a kadai and add ghee and temper with jeera.

3.Finely saute onion till they become soft.

4.Now add chilly powder and garam masala powder and stir.

5.When it blends add the tomato paste made.

Paneer baby corn jalfrezi

6.When the raw smell of the tomato vanishes,add capsicum,baby corn and carrot.

7.Mix them well and add tomato sauce and salt.

8.Add half of water and let it cook.

paneer baby corn jalfrezi9.When the corn is cooked enough add paneer and give a quick stir.

10.Garnish with coriander leaves and serve it hot.

PANEER BABYCORN JALFREZI


P.S:

You can add any vegetable instead of baby corn /carrot.

I have omitted using coriander leaves in the final step

It is kind of more than semi dry gravy. SO use water accordingly and retain crunchiness of the vegetables.

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GREEN PEAS MASALA/GRAVY

A very yummy gravy of my choice would be green peas masala and I would love the version with fresh green peas.

Ingredients:

  • Green peas-1 cupgREEN PEAS MASALA OR GRAVY2
  • Tomato-2 (medium sized)
  • Onion-1
  • Ginger-A small piece
  • Garlic-5 to 8 cloves
  • Green chilly-2
  • Coriander leaves
  • Badam-7
  • Salt-To taste
  • Ghee-To cook

Procedure:

1.Pressure cook green peas for 3 whistles. Soak badam in half cup of water.

2.Chop onion,tomato,ginger,garlic,coriander and green chilly.

green peas masala

3.Heat a pan,add ghee to it.

4.Finely saute all chopped items of step 2

5.Cool them and grind into a fine paste.

green peas masal2

6.Add a tsp. of ghee and saute chopped onion till golden brown .

7.Now add the paste  and saute until raw smell vanishes. Add little water and cook.

green peas masala

8..When it begins to boil add the cooked peas and give a stir.

9.When the gravy thickens,add the badam paste.

green peas masala

10.Switch off after 3 minutes and serve it hot.

GREEN PEAS MASALA OR GRAVY


P.S:

You can use dried/frozen peas too. Soak it for minimum of 6 hours and pressure cook.

Adding methi powder can give a additional flavour.

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

Spring Onion curry/Vengaya thal kootu

The most favourite among the quick and easy to do recipes.This is yet contribution from my MIL.Most of us would use spring onion in garnishing and in manchurian preparation. Here I am sharing it as a side dish for rice/chpathi/roti/naan/phulka. Ingredients:

  • Spring Onion-2 cups(FInely chopped)spring onion curry or kootu1
  • Channa dhal-1/2 cup(mashed)
  • Sambhar powder-1 tbsp
  • Turmeric powder-A pinch
  • Hing-A pinch
  • Oil-To cook
  • Salt-To taste

To temper:

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

Procedure:

1.Clean and chop spring onion.

2.Pressure cook channa dhal for 4 whistles

3.Add oil in a kadai and heat it.

Spring onion kootu

4.Temper with mustard seeds,urad dhal and curry leaves

5. Add the chopped spring onion and finely saute them with sambhar powder,turmeric powder and hing.

6.When they turning soft add around 3/4 cup of water and cook.

7.When spring onion is cooked to 90%,add mashed dhall and salt.

Spring onion kootu8.After it boils for five minutes switch off the gas and serve.

Spring onion curry or kootu2


P.S:

You can also add chilly powder+sambhar powder instead of sambhar powder alone.

I have not used the onion in the roots for the curry.

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