- Following 160
- Followers 9.8K
- Engagement 3.8%
- Avg likes 421
- Avg comments 5
About My Mother's Kitchen
My Mother's Kitchen (@mymotherskitchen.tv) is a Kitchen/cooking creator on Instagram, also filed under Food & Cooking. The account has 9,768 followers and 187 published posts. Recent posts average 421 likes and 5 comments, an engagement rate of 3.8%.
My Mother's Kitchen belongs to the nano tier, the band usually drawn between 1,000 and 10,000 followers. Set against 160 accounts followed, the audience works out to about 61 followers per account My Mother's Kitchen follows. My Mother's Kitchen is set up as an Instagram business account. Flinque files My Mother's Kitchen under Kitchen/cooking, with Food & Cooking as a secondary category.
The Instagram bio for My Mother's Kitchen runs to 22 words. Emoji sit alongside the words. The latest activity Flinque has on record for My Mother's Kitchen dates from May 2025.
Story Highlights
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187 Posts
Of the 10 most recent posts shown for My Mother's Kitchen, 9 are videos and 1 is a carousel. That mix leans toward videos. 187 published posts give My Mother's Kitchen a moderate archive on Instagram. Against the audience, that is roughly 52 followers for each post published. My Mother's Kitchen also keeps 4 story highlights on the profile. All 10 carry captions, averaging 138 words each. The captions are written mainly in English. Words that recur across them include until, ingredients, instructions, heat and minutes. The captions tag #malayalamreels, #homemade, #easyrecipe, #keralafood and #homecook.
Today I’m sharing an easy and delicious recipe for padavalanga thoran — a quick Kerala-style stir-fry you’ll love. Recipe below!
Ingredients:
3 cups (345g) padavalanga (snake gourd), sliced
1½ tablespoons coconut oil
½ teaspoon mustard seeds
1 dry red chili or 2 small dry red chilies
1 sprig curry leaves, plus more for garnish
1 garlic clove, crushed
½ cup white onion, thinly sliced
1–2 green chilies, diced
1 cup grated coconut
½ teaspoon turmeric powder
½ teaspoon salt, more to taste
½ teaspoon cumin seeds, crushed
Instructions:
1. Clean, cut and remove the seeds from the padavalanga (snake gourd), then slice it thinly (about 3 cups or 345g).
2. Heat 1½ tablespoons coconut oil in a pan over medium heat.
3. Add ½ teaspoon mustard seeds and let them pop.
4. Add 1 dry red chili (or 2 small ones) and 1 sprig curry leaves. Sauté for a few seconds.
5. Add the crushed garlic, sliced onions, and green chilies.
6. Sauté for 2–3 minutes until the onions soften slightly.
7. Add the grated coconut, ½ teaspoon turmeric powder, crushed cumin seeds, and salt to taste.
8. Saute until water evaporates from coconut and it becomes very lightly roasted.
9. Add the sliced padavalanga to the pan. Mix well with the sautéed ingredients.
10. Mix everything thoroughly to coat the snake gourd with the coconut and spices. There’s no need to add water since snake gourd releases moisture while cooking.
11. Cook until the vegetable is tender and the mixture is fairly dry.
12. Once done, taste and adjust salt if needed.
13. Garnish with a few more fresh curry leaves and a drizzle of coconut oil if desired.
I wasn’t able to share much of the garden during the summer. Here’s a quick peek at what’s still growing now, heading into fall. 🍂
Ingredients:
6 medium-sized apples
1 cup water
2 cinnamon sticks (or 1–2 teaspoons ground cinnamon)
Optional spices: whole spices or a pinch of ground cloves, nutmeg, or cardamom (to taste)
Instructions:
1. Peel, core, and dice the apples into evenly sized chunks for even cooking.
2. In a medium saucepan, bring 1 cup of water to a gentle boil over medium heat.
3. Add the diced apples, cinnamon sticks (or ground cinnamon), and any additional spices if using.
4. Cover the pot, reduce heat, and simmer for 20–25 minutes, stirring occasionally. Cook until the apples are very soft.
5. For chunky applesauce: Mash the cooked apples with a fork or potato masher.
6. For smooth applesauce: Let the mixture cool slightly, then blend with an immersion blender or in a regular blender until smooth.
7. Taste and add more cinnamon or spices if needed. You can also add a bit of sugar or honey if you want a sweeter applesauce.
8. Serve warm, chilled, or at room temperature. Store in an airtight container in the fridge for up to 1 week, or freeze for longer storage.
Ingredients:
330 grams (3 ½ cups) okra (vendakka), cut into rounds
2 tbsp coconut oil (substitute with another oil if needed)
½ tsp mustard seeds
ÂĽ cup coconut pieces, thinly sliced
½ tsp turmeric powder
1 medium onion, thinly sliced
3 sprigs curry leaves
1 tsp salt, or to taste
Âľ tsp red pepper flakes (adjust to taste)
Instructions:
1. Wash the okra thoroughly, then dry it completely to remove all moisture. Trim off the tops and slice into thin rounds.
2. In a heavy-bottomed pan, heat 1½ tablespoons of coconut oil over medium heat.
3. Add mustard seeds and let them pop.
4. Add sliced coconut and ¼ teaspoon turmeric powder. Sauté for 3–4 minutes, stirring often, until the coconut starts turning golden brown.
5. Add sliced onions and cook until they soften.
6. Stir in the curry leaves and sauté for another minute until fragrant.
7. Add 1 teaspoon salt and Âľ teaspoon red pepper flakes. Stir to combine.
8. Add the sliced okra to the pan. Stir gently to coat with the spices and onion mixture.
9. Continue cooking, stirring occasionally, until the okra is tender, slightly browned, and no longer slimy.
Ingredients:
1 cup grated coconut
1 large garlic clove, sliced
1 small shallot
1-inch piece of ginger, chopped
1 small lime-sized piece of tamarind
2 dry red chilies, lightly fried in oil
½ tsp salt
â…“ cup curry leaves
Instructions:
- Add the grated coconut, garlic, shallot, ginger, tamarind, fried red chilies, salt, and curry leaves to a grinder jar.
- Grind until you get a well-blended consistency.
- Serve fresh with rice, idli or dosa.
#easyrecipe #malayalamreels #keralafood #homecook #traditionalfood
Fragrant basmati rice is tossed with fresh cilantro, lime juice and a touch of zest for a side that pairs perfectly with your favorite main or try it with our chicken capsicum curry. Recipe coming soon!
Ingredients:
1 ½ cups basmati rice, rinsed and soaked
2 tablespoons ghee or butter
3 cups water
1 teaspoon salt
2 tablespoons fresh lime juice
1 ½ cups fresh cilantro, chopped
1 teaspoon lime zest
Instructions:
1. Rinse and soak the basmati rice in water for at least 20 minutes. Drain before cooking.
2. In a large pan, heat 2 tablespoons of ghee (or butter) over medium heat. Add the drained rice and sauté for about 5 minutes.
3. Pour in 3 cups of water. Stir in the salt and lime juice. Add half of the chopped cilantro.
4. Bring the mixture to a boil.Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 20 minutes or until the water is absorbed and rice is tender.
5. Remove the pan from heat. Keep it covered and let the rice rest for 10 minutes to finish steaming.
6. Add the remaining chopped cilantro and lime zest. Fluff gently with a fork. Serve warm with your favorite curry!
#cilantrolimerice #malayalamreels #healthyrecipes #homemade #betterthantakeout
Ingredients:
-60 grams fennel seeds
-12 grams cinnamon sticks (about 3 sticks)
-2 teaspoons black peppercorns
-12 grams green cardamom pods
-½ whole nutmeg
-1 whole mace (jathipathri – outer covering of nutmeg)
-4 whole star anise
Instructions:
1. Start by roasting the fennel seeds, since they take longer to roast than the other spices. Roast over medium heat for about 4 minutes, until you smell the aroma.
2. Remove the fennel seeds from the pan and set them aside to cool.
3. Add the remaining spices to the same pan and roast for 2–3 minutes, stirring constantly. You’ll know they’re ready when they release a fragrant aroma.
4. Transfer all roasted spices to a plate and let them cool completely.
5. Once cooled, grind all the spices together in a spice grinder until they become a fine powder.
6. Store the garam masala in an airtight jar or container to preserve its freshness.
#garammasala #malayalamreels #indianrecipes #homemade
#kitchentips #gardening #summerveggies #quicktip #howto
My Mother's Kitchen's engagement
My Mother's Kitchen's engagement rate on Instagram is 3.8%, between 3% and 6%, or 3 to 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 26 followers. Likes outnumber comments by roughly 84 to 1, with 421 likes and 5 comments on an average post, so most reactions are taps rather than replies.
Engagement rate
3.8%
- Avg likes
- 421
- Avg comments
- 5
- Interactions : followers
- 1 : 26
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Frequently asked questions
These answers about My Mother's Kitchen are generated from the Instagram profile data Flinque holds for the account.
Who is My Mother's Kitchen?
My Mother's Kitchen (@mymotherskitchen.tv) is a Kitchen/cooking creator on Instagram, also filed under Food & Cooking. My Mother's Kitchen is set up as an Instagram business account. The Instagram bio for My Mother's Kitchen runs to 22 words.
How many followers does My Mother's Kitchen have?
My Mother's Kitchen has 9,768 followers on Instagram (9.8K). Set against 160 accounts followed, the audience works out to about 61 followers per account My Mother's Kitchen follows. 187 published posts give My Mother's Kitchen a moderate archive on Instagram.
What is My Mother's Kitchen's engagement rate?
My Mother's Kitchen's engagement rate on Instagram is 3.8%, between 3% and 6%, or 3 to 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 26 followers. Likes outnumber comments by roughly 84 to 1, with 421 likes and 5 comments on an average post, so most reactions are taps rather than replies.
What does My Mother's Kitchen post about on Instagram?
Flinque files My Mother's Kitchen under Kitchen/cooking, with Food & Cooking as a secondary category. Of the 10 most recent posts shown for My Mother's Kitchen, 9 are videos and 1 is a carousel. The 10 recent Instagram captions Flinque holds for My Mother's Kitchen repeatedly use the words until, ingredients, instructions, heat and minutes. My Mother's Kitchen's captions carry hashtags such as #malayalamreels, #homemade and #easyrecipe. My Mother's Kitchen writes those captions mainly in English. My Mother's Kitchen keeps 4 story highlights, which open with a free Flinque account.
How do I contact My Mother's Kitchen for a collaboration?
My Mother's Kitchen's contact details are not published on Flinque's public profile. The Instagram bio links to 2 external sites, and a free Flinque account opens those links. The account is registered as an Instagram business account. Brands with a free Flinque account can shortlist My Mother's Kitchen and use Flinque's outreach tools wherever a contact route is on file.
Links
My Mother's Kitchen's own Instagram profile is the one outbound link Flinque publishes for the account, and the 2 bio links open after signing up.
Public profile data sourced from Instagram. Flinque is not affiliated with My Mother's Kitchen.