Geetha's Kitchen

One taste and you are hooked! These nutritious and easy to make pancakes are great for breakfast, lunch, or a quick snack; in fact just about any time at all! These are thicker than Dosas and make a substantial meal. Adai batter lends itself to making an amazing variety of good eats. I make extra batter to keep in the fridge to make a quick meal in one of its many incarnations - vegetable adais , kunukku , etc.! My photographer is busy at the moment; so pictures will be forthcoming soon:)! Enjoy the adais! Ingredients: 1 cup white rice (any type) 1 cup brown rice (any type) 1/4 cup Urad dal 1/4 cup Chana dal 1/4 cup Toor dal 2 dry Red Chilies 2 thin round slices fresh Ginger (Opt) 2 sprigs fresh Curry Leaves 1 big pinch Asafoetida (Hing) 2 tsp Salt Oil for cooking the Adais Condiments for serving Method: Wash and soak the rices in one container with plenty of water. One can also use just one type of rice; I like to incorporate whole gra...

Dosas are light, lacy and delectable, slightly crispy and so flavorful that one just has to taste to experience. Naturally Gluten and Dairy Free, dosas are nutritious too.  There are many kinds of dosas made with diverse ingredients which are eaten from breakfast to midnight snack. This is the typical dosa recipe and simply our home version. They are traditionally eaten for breakfast or with afternoon tea in South India but popular anytime. Dosas can be served plain or filled or accompanied by diverse side dishes of curries, chutneys, and sauces. The leftover batter will last for a couple of weeks when refrigerated. The leftover batter can be used in making bajjis and uthappam. Ingredients: 2 cups uncooked raw rice (any type) 2/3 cups skinless Urad dal, whole or split 2 tsp Fenugreek seeds (Methi) 2 tsp Salt 2 or 3 Tbsp Oil for cooking Method: Prepare the Batter: Check the dal for debris or little rocks and remove them. Wash the rice, dal and...

Thoran is generally a dry Slaw-like vegetable dish with coconut. Quick-cooking Cabbage Thoran is a classic dish delicately spiced with the traditional Kerala flavors of coconut, chili and cumin seeds. Cumin seeds must be freshly crushed; ready made ground cumin just will not do. Urad dal is often used as a seasoning in South Indian cooking; the roasted dal gives the dishes a mild nutty flavor as well as adding a protein boost. Urad dal is a creamy whilte split and skinless bean about the size of a short rice grain.  Cabbage thoran is served with everyday meals as well as major feasts. The only time consuming part in making this vegetable is the fine chopping! This mild dish is well liked by even little children. Ingredients: 1 small green Cabbage 1/2 tsp Turmeric 1 green chili 1/4 cup freshly grated coconut 1 tsp cumin 1 dry Red Chili 1 tsp salt or to taste Tadka/Thalippu 1 or 2 Tbsp Canola Oil 1/2 tsp brown Mustard Seeds 1 Tbsp Urad Dal ...