Hello Folks! Greetings from KitchenKathukutty 🙂 It has been a very long time since I had posted in this space(It was before Navratri). I was away on account of several family and personal commitments and finally back after 5 months. So were you guys missing me?. I hope all of you are in good health and high spirits.Shall we get into today’s recipe? It is a long pending recipe from my side.I had sent this to mylittlemoppet as a guest post few months back and I am posting it here for you. As most of you would know I always prefer home made ingredients and this is my son’s favourite too. Making butter at home might seem tedious at first but I can bet you that you wouldn’t try store bought butter if you start using this. It will just melt down in your mouth.As summer is almost there here burning all of us I would recommend to have a spoonful of butter in empty stomach early in the morning. This will help you beat the heat.  I can hear many of you asking “Won’t butter increase fat content of my body?, Is it not harmful?” Butter is such a super food if taken in moderation.Butter has been used as a healing medicine by our ancestors.Butter is an excellent source of healthy fatty acids and cholesterol.It is a great anti aging agent .When it comes to babies you can include home made butter from six months . You can add to all food items or even offer it fresh from your blender.  Continue reading “HOME MADE BUTTER”

HOME MADE TOMATO SAUCE-No Preservatives added

How did like the carrot cake my dear friends? I was overwhelmed with the feedback for that recipe.If you have tried it or any other recipes of mine,please click and mail to kitchenkathukutty@gmail.com.You will soon see them decrocating my page.Thanks in advance.Now let’s come to today’s recipe.It is my big time dream come true. Yeah! A home made recipe for all kids favourite “TOMATO SAUCE” with no added preservatives which is just finger licking good. Many mommy friends have been asking for this since they were not so comfortable to offering the store bought ones for kids. I just sat up yesterday ,made up some reading and experimented this recipe.I began with finding a recipe which will not require preservatives.Most recipes called for the usage of vinegar which I was not comfortable in using and I didn’t have it with me too. So I went ahead to looking if vinegar is a must add ingredient in sauce.Then I found it is not required.Few references quoted that Ketchup is made of tomatoes,vinegar and whereas sauce is made without vinegar.I happily began deciding on my ingredients and processes and went ahead. I had 670 gms of tomatoes and I am providing you with a scaled up ingredients list Continue reading “HOME MADE TOMATO SAUCE-No Preservatives added”


Curd Kodubale or Mosaru Kodubale is a savoury snack from the state of Karnataka.I had made this for Kirshna Jeyanthi and hence thought of sharing with you all. I had initially planned for the traditional thenkuzhal but I couldn’t manage time.Thus ended up making up this simple murukku.I got this idea from my school friend Ramya and she gave me this space as reference.I referred few more places and finally ended up with this recipe.This is my first trial and I am not sure if I proceeded right.Let me know if I missed any.The recipe turned out super hit in my family and it is a great snack.It is a savoury snack which is crispy and slightly spicy+sour in taste>This is a great finger food for babies who are 8 months plus..Presenting you with my first trial version of RING MURUKKU/CURD KODUBALE/MOSARU KODUBALE here.Enjoy having home made snacks with absolutely no guilt. Continue reading “CURD/MOSARU KODUBALE|RING MURUKKU”


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)”

Masala Dosa|Masala Roast

Masala Dosa/Masala Roast has been one of my favourites in childhood. I have enjoyed seeing mommy making it and also having it.You can just make dosa with the usual batter and proceed to add masala whereas this one special recipe from my mom for Masala Dosa.I missed capturing pictures of every step as I was shuttling among many works.Sorry about it.I shall soon update with all images.I have tried my best to explain it right.Let me know for any clarifications. With no much delay let’s get into the recipe now. Continue reading “Masala Dosa|Masala Roast”


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



I am becoming a home made maniac said my friends when I shared this to them during my first attempt. I made an attempt of this when I read the recipe in Aval Kitchen.But the process took some time and I was not satisfied with the process.I kept trying for better processes and especially a way to use the pulpy/fiber part which is discarded in the process.And finally I did it!Stay tuned to know what is that other dish :). This recipe is 200% better than what is sold in markets. Continue reading “HOME MADE DATES SYRUP-NATURAL SWEETENER FOR BABY & TODDLER FOODS”

HOME MADE COCONUT MILK-How to make coconut milk?

When I was discussing on writing a recipe for coconut milk ,my family members were not too convinced to give a post dedicated to it.I then explained to them that even these come in ready made packets and one of my friends had shared that using ready made shredded coconut or coconut milk has so many ill effects to human body including obesity and infertility due to those preservatives..There is one more reason behind sharing this recipe.Recently when I had met my brother in a family function he was quoting that coconut milk is ranked next to breast milk in terms of nutrition.It is extremely nutritious and healthy as per his doctor. Continue reading “HOME MADE COCONUT MILK-How to make coconut milk?”


The Jingle bells season is here and I am drowned in sweet memories of Christmas Celebrations at school and with my friends. My native(Palayamkottai-Known as Oxford of South India) is also famous for the yummy mouth watering plum cakes/Christmas cakes.We would have them flooding from all our friends a week ahead and most of it will be 100% home made from scratch. Few even prepare the wine used in preparation at home. It just tastes heavenly and it was a bliss.Before wedding my office friends had shared their home made(mom-made) cakes for me and I really miss them now. All these enormous missing and love for cakes made me attempt a cake with no egg no oven and especially no whites(maida/sugar/milk).Yes, I(We-Hubby shared excellent tips and helped me a lot) did it…As most of you would have known that I run this blog with a purpose of avoiding whites in cooking and spreading the habit of healthy eating across.( Check this to know the details of the blog purpose in detail. ) Continue reading “WHOLE GRAIN CAKE-RAGI WHOLE WHEAT EGGLESS COOKER CAKE”


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 😉 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.

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