Geetha's Kitchen

These pizza-like snacks are healthy as well as tasty! It is truly a happy international amalgam with the oriental Tofu, Italian Parmesan cheese, American Chili Powder, and the Indian Turmeric and Sambar Powder. Who says the East and West cannot meet? Actually the true quote from Rudyard Kipling is : OH, East is East, and West is West, and never the twain shall meet, Till Earth and Sky stand presently at God’s great Judgment Seat; But there is neither East nor West, Border, nor Breed, nor Birth, When two strong men stand face to face, tho’ they come from the ends of the earth! The various ingredients may originate in different parts of the Earth but come together congenially to make this dish. Although I have been making these spicy toasts for a long time, I wasn't content until this recipe evolved through trials and time. Now this recipe is not only nutrient-rich and low in fats, but also quite delicious. I make the topping ahead of time and keep it in the...

Here is an exotic and delicious dish often served with Pongal . The roasting or broiling not only adds a smoky flavor, but also brings out the best in the eggplant and chili. The best way is to roast over hot coals; but broiling or roasting in an oven will produce good results as well. If roasting is not feasible, go ahead and make it with raw chopped eggplant (I do sometimes if in a hurry); it still makes a wonderful dish. But do make this dish with roasted or broiled eggplant too when you can. For best results, choose bright, glossy eggplants - they tend to be fresher, tender and more flavorful. 4-6 Servings Ingredients: 1 small globe eggplant OR 2 Japanese type eggplants 1 small Onion (Optional) 1 Jalapeño or Serrano chili 2 tsp Tamarind concentrate 1/2 tsp Turmeric 1 tsp Sambar Powder 2 Tbsp Indian Jaggery or Brown sugar (Optional) 1 tsp Salt or to taste 2 to 4 Tbsp Fresh Cilantro (Optional) Tadka/Thalippu: 1 Tbsp oil 1/2 tsp Brown Mustard Seeds 1/8 t...

This fresh chutney is fabulous served with almost anything - Dosa , any Rice dishes such as Pulav , any type of sandwiches like grilled cheese or quesadillas or toasts, omelettes, etc. The chutney turns out great even with canned tomatoes; just coarsely puree them. Enjoy! Tip: Roast more chilies and save the extra for other dishes when roasting veggies for dishes such as Eggplant Gothsu or Salsa Mexicana . Ingredients: 4 large Tomatoes, coarsely chopped 1 medium Onion, finely chopped 1 or 2 Jalapeño or Serrano Chilies, roasted and chopped 1/2 tsp Sambar Powder (Optional) 1/2 tsp Turmeric 1 tsp Salt or to taste 2 to 4 Tbsp Fresh Cilantro Tadka/Thalippu: 2 Tbsp Canola Oil 1/2 tsp Brown Mustard Seeds 1 pinch Asafoetida 1 sprig Fresh Curry Leaves Method: Heat the oil in a 2 quart Stainless Steel pan and add mustard seeds. When they pop, add asafoetida, the chopped onion, curry leaves, turmeric and salt. When the onion becomes soft, stir in the tomatoes and chili. Bring to a boil, ...

Here is another delicious rice which is mild but flavorful. Frozen corn makes it a snap to prepare it. When rice is enhanced with a Tadka/Thalippu and various ingredients, it belongs to the category of "Chitrannam" which literally translates as 'beautiful food/rice'! Chitrannam of one kind or another is a must on special occasions and as children we looked forward eagerly for these holidays. Amma would often make them as a special after-school treats with whatever vegetables were on hand. Enjoy! Ingredients: 2 Cups Basmati Rice 1 tsp Salt Scant 4 cups fresh water Tadka/Thalippu: 2 Tbsp Ghee or Coconut oil 1/2 tsp Brown Mustard Seeds 2 Tbsp Urad Dal 1 pinch Asafoetida (Optional) 1 sprig Fresh Curry Leaves 1 pinch Turmeric 12 oz. Frozen Corn Kernels 1 small 1 medium Onion 1 Jalapeño Chili (optional) 1/2 tsp Salt or to taste Method: Wash the rice well and let sit; bring the water to a boil with the salt. Add the rice and cook until done....

Here is a much celebrated Italian rice dish; I have added a little Indian influence of Ghee and sambar powder :)! It is similar to the Indian Kichdi or Bisi Bele Rice in idea as well as texture. Enjoy! I generally do not use any broth; the vegetables and the herbs provide ample flavor. If you like to use broth instead of water, you certainly can make home-made vegetable broth with all the trimmings from the vegetables and simmer them gently in fresh water to cover with a clove of garlic or two, a coarsely chopped tomato, an onion and a potato each, a sprig of each of the herbs mentioned below, and a little salt. When cool, strain and discard all the vegetable pieces and use the broth as you wish. If there is extra broth, it can be frozen for later use in soups or other recipes. Note : I always make a little extra because it tastes so good the next day. Serve with crisp fried or roasted papadams, a fresh green salad and/or  raita . The yogurt in the raita, the lenti...

Gothsu or Gojju is an intense, spicy, sweet and sour saucy dish traditionally eaten with Pongal or VenPongal . It is great to eat with rice and vegetables, snacks such as Dosa, etc. Generally it is made with any type of sweet flavored winter squashes, eggplant, etc. Gothsu would be considered as a "kozhambu" or saucy curry category of food in the South Indian culinary repertoire. Here is one version of gothsu. Ingredients: 1/2 small Kabocha or Butternut squash 1 small Onion(Optional) 1 Jalapeño or Serrano chili (Optional) 2 tsp Tamarind concentrate 1/2 tsp Turmeric 2 tsp Sambar Powder 2 Tbsp Indian Jaggery or Brown sugar (Optional) 1 tsp Salt or to taste 2 to 4 Tbsp Fresh Cilantro Tadka/Thalippu: 1 Tbsp oil 1/2 tsp Brown Mustard Seeds 1/8 tsp whole Fenugreek seeds (Optional) 1 or 2 Dry Whole Red Chilies 1 big pinch Asafoetida (Hing) 1 sprig Fresh Curry Leaves Method: Wash the squash thoroughly and wipe dry. Cutting the Kabocha Squash is a little tricky. Place the squash...

Pongal is a festival in South India as well as the dish made with the newly harvested rice eaten on that day. Traditionally two types of Pongal are made - savory VenPongal and sweet Shakkara Pongal . Although VenPongal means white pongal, the dish is usually yellow because of the turmeric in it. I make sure to add the wonderful golden turmeric in our Pongal especially since it is known prevent lesions in the brain which are found in people with Alzheimer's disease. I am sure everyone has heard (as it had made headlines sometime ago) that one of the components of turmeric, curcumin, is what apparently prevents the lesions. Turmeric is one of the spices used daily in Indian cooking as Ayurveda, the ancient science of health from India, says that it has many good health benefits (antioxidant, antiseptic, anti-lesion, etc). According to my grandmother cooking the vegetables with a pinch of turmeric prevents toxins from being formed. I loved waking up on cool winter mor...

Oven-roasted poduthul!!! Here is the easiest way yet to make this wonderful and tasty dish quite painlessly! The modern convenience of oven is just fabulous. I roast vegetables in the oven for other dishes often so I don't know why I didn't think of this before. This version is very similar to Puli Kuthi Poduthul - II; the difference is the cooking method. Roasting the veggies in the oven brings out their sweet flavor and as a bonus, frees one from stirring and watching the pot :)! Also okra doesn't get slimy or soggy this way. Another benefit of this method is that you can roast the vegetables ahead of time and then at the last minute put then together! I find that the bananas benefit from steaming on top of the stove or in the microwave; they tend to be too dry roasted. The cooking bananas for this dish are stubby, firm, and green without even a hint of yellow or softness; in some markets they are called burro bananas. Ordinary eating bananas will work also as long ...

Eureka!! I figured out an easier and quicker way to make this poduthul with the Puliyogare Mix (I used the MTR brand) which is used to make tamarind rice. The dish was all set to go; but much to my dismay I discovered the shelves were bare of tamarind - no concentrate or even the pulp :( I was scanning the cupboard for some inspiration......when lo and behold, I spied the package of Puliyogare Mix! and used it instead of the tamarind paste. Needless to say the experiment was a great success by the fact that there were no leftovers :). Caveat : Puliyogare Mix has peanuts in them; so those with allergies might not want to use this mix. Ingredients: 2 small Green bananas 2 medium Italian, chinese or Japanese Eggplants 1/2 lb Fresh Okra (Optional) 1/2 tsp Turmeric Salt to taste 2 or 3 Tbsp Puliyogare Mix Streusel : 1/8 cup rice 1 tsp whole Fenugreek seeds (Methi) 1 Dry Red Chili Tadka/Thalippu: 3 Tbsp Oil 1/2 tsp Brown Mustard Seeds 1 Tbsp ...

We grew up loving this classic South Indian vegetable dish. Puli Kuthi Poduthul literally means "cooked in tamarind with streusel sprinkles". I remember that Thathi (our grandmother) used to make a large pan full of this dish and she would save a spoonful of it to savor piece by piece slowly as the finale of her meal. Arbi or Taro root is delicious and cooks up velvety - the children call them 'velvety potatoes'! The only Caveat is that ARBI MUST BE COMPLETELY COOKED UNTIL SOFT BECAUSE IT CONTAINS CALCIUM OXALATE CRYSTALS WHICH AFFECT THE MUCUS MEMBRANES IN A PINS AND NEEDLES OR TINGLING SENSATION UNLESS COOKED COMPLETELY. COOKING RENDERS THEM HARMLESS BY DESTROYING THE OXALATE CRYSTALS. Arbi or Taro is just like the Rhubarb that must be cooked to be edible; so don't let the warning scare you away :).  According to Elizabeth Schneider of The Essential Reference - Vegetables from Amaranth to Zucchini, taro or arbi has probably been cultivated and eaten in ...

This is a simple but delicious raita without onions. It goes together quickly for daily meals. I like making this raita to augment an otherwise simple meal. Use as little salt as possible; raitas in general taste better with less salt. Ingredients: 2 medium Zucchinis, grated coarsely 1/4 cup Fresh Cilantro, chopped (Optional) 2 cups thick fresh Yogurt 1/2 cup Sour Cream (no-fat or low fat is fine) 1/4 tsp Salt or to taste Tadka/Thalippu: 1 tbsp oil 1/2 tsp brown mustard seeds 1 pinch Asafoetida (OPtional) 1 Tbsp Urad dal (split, skinless) 1 or 2 green chili, finely chopped 1 sprig fresh Curry Leaves Method: Mix grated zucchinis, salt and cilantro in a bowl. Make the tadka: heat the oil in a small pan and add mustard seeds and urad dal. As soon as the dal turns pinkish, add asafoetida and green chili and curry leaves. Cook for one minute and pour over the vegetables. Combine the yogurt and the sour cream and mix well with the vegetables; use right away or chill until ready to ser...

Ghee is the invention of some clever ancient housewife who figured out a simple way to preserve butter. Ghee is simply the rendered milk fat minus the moisture or the milk solids; the added bonus is that ghee does not need any refrigeration. With its browned buttery and nutty flavor, ghee is wonderful to have on hand to add flavor to many dishes from steamed vegetables or toast to complex curries. Rasam, Sambar, Dal, etc. get an extra boost of flavor when the tadka/thalippu for them is made with ghee; and It is used in Middle Eastern and some African cuisines also. Although one can buy ghee at the Indian markets, the flavor of homemade ghee is incomparable! It is deceptively simple to make; it doesn't require undue attention and I usually make it while preparing dinner or am otherwise busy in the kitchen. I like to make small fresh batches so generally use no more than one pound of butter at a time. Ingredients: 1 lb Unsalted Butter Method: Heat the but...

This dish is simplicity itself. It is absolutely essential to use the freshest, ripest tomatoes - so it is a great salad to make in the summertime when tomatoes are abundant. The taste of sun-ripened tomatoes, the crunchy bite of red onions and the fragrant cilantro with its citrus overtones - mmm, it is to live for :)! And the freshly roasted cumin adds its nutty, spice magic that marries everything together. We came across some friends whom we hadn't seen in about 15-20 years and the first thing they did was to reminisce about how much they enjoyed this raita :)...... Truly unforgettable! Ingredients: 4 Ripe Tomatoes 1 Red Onion 1 Jalapeño Chili (Optional) 1 small bunch Cilantro 2 tsp Whole Cumin Seeds 1 cup Thick Yogurt 1/2 cup Sour Cream Salt to taste Method: Peel the onion, rinse and pat dry with a paper towel; cut in half end to end and slice crosswise thinly into bite-sized pieces and sprinkle a pinch of salt over them. Wash and dry the chili if using, cut in half leng...

Chopped Salad With Yellow Bell Pepper, Cucumber, Tomatoes, Radishes, Red Onion, & Cilantro Salaad or Chopped Salad is 'the' dish to accompany a pulav (a rice dish). We loved it so much that no matter how much Salaad Amma made, it was never enough! It is typical of Indian salads in general to use fresh lime or lemon juice and little or no oil as in this salad - Very healthy! Save the oil for another dish.  The recipe below is just to give you an idea; the amounts of the veggies can be varied according to your preference. Other veggies such as radishes, bell pepper, etc may be added. Ingredients: 2 Large Ripe Tomatoes 1/2 small Red Onion 1 bunch Cilantro 4 Persian OR 1 Japanese/English Cucumbers 1 medium Lime 1 (or more) Serrano or Jalapeno Chili (Optional) Sea Salt to taste Method: Peel the onion and chop finely. Place them in a bowl and sprinkle with a pinch of salt. Cut the chilies in half lengthwise and remove the membranes and seeds with a sm...

Pulav is simply Indian fried rice with vegetables (without the frying). Amma used to make it almost daily with fresh vegetables for the little ones. One can use a 12 oz. package of frozen mixed vegetables when in a hurry. All one needs is raita (vegetable salad with yogurt) or vegetable salaad to complete the meal. Basmati Rice with its long and fragrant grains is the perfect rice for making pulavs. We love the flavor of roasted whole peppercorns; they lose their heat and become mellow when cooked in ghee. But if whole peppercorns look intimidating, by all means use them freshly ground. Ingredients: 1 cup Basmati, Jasmine, or your favorite rice 1 tsp Salt or to taste 1 small Onion, finely chopped 1 lb of assorted vegetables, see below 1 pinch of Turmeric 2 to 4 Tbsp Ghee or Unsalted Butter 1 pinch Whole Cumin Seeds 1/2 tsp whole Black Pepper or Freshly ground Black Pepper (Optional) 4 Tbsp Fresh Cilantro, chopped (Optional) Method: Prepare fresh vegetables in medium bite si...

Zucchinis are the vegetables of choice our house ever since Amma used them instead of the ubiquitous cucumbers. We love cucumbers but unless made and eaten right away, cucumbers make it runny with its abundant water content. (It is also a great way to use the tender zucchinis from your exuberant zucchini plants in your garden.) Now the raita is absolutely delicious and is never watery at all! This is exactly how Amma made it. This raita makes a wonderful appetizer paired with warm roti /whole wheat/corn tortillas, Naan or other breads, your favorite chips, and fried or roasted papadams. If you do not want dairy in your food, try Non-Dairy Zucchini Pachadi/Raita which is almost the same as this one but without the dairy. Ingredients : 2 large ripe tomatoes 2 large tender Zucchini 1 small Red Onion 1 small bunch Fresh Cilantro 1 tsp Salt 2 Tablespoons finely grated Fresh or frozen Coconut 2 cups fresh thick Yogurt 1 cup Sour Cream Tadka/Thalippu: ...