Geetha's Kitchen

For my 100th post I wanted something special. I cannot imagine anything that could be better than Rava Kesari or Halwa, one of the simplest though a most favorite of Halwas, which is often made as a divine offering on many auspicious religious occasions all over India as well as at special breakfasts and teas. It is also a quick dessert to make along with the other emergency cream of wheat dish, Upma , when unannounced guests arrive as the ingredients for making them are common staples readily available in most homes. This lovely sweet dish probably got the name of 'Kesari' because it is foremost or 'a lion' among sweets (kesari's Sanskrit meanings). It is probably unlikely that 'kesar', a Hindi word for saffron, contributed to its name since Hindi was not a very well-known language in the south until the modern era. Although it is generally known as Kesari in South India, in other states, Northern and Southern, it may be called Kesari Bhath, Seera, S...

Bisi Bele Huli Rice is another classic South Indian rice-bean dish that is just superb! It is very similar to the North Indian Kichdi or Italian risotto. Just like a risotto, it is often served in restaurants and on formal occasions. Naturally gluten free, it is a flavorful one-pot casserole with an abundance of vegetables. If you don't use ghee, it is vegan as well. You can use a wide variety of vegetables; onions, eggplants, carrots, regular and sweet potatoes, Indian drum sticks (pods of the Moringa tree ), green beans, chayote, opo, zucchini, or other summer squashes, winter squashes like pumpkin, sweet peppers, fresh or frozen peas, etc are all great for this dish; use one or two kinds or an assortment. In India it is considered quite auspicious to use 5, 7, or 9 assorted vegetables and often up to a dozen may be added. I personally like using an assortment of vegetables for the flavor and color as well as nutrition. It is a wonderful one-pot dish that is good f...

Kichdi, Ragada and Chopped Salad Rice and bean dishes are well loved in many variations not only in India, but also in many other countries; there are countless numbers of rice-and-bean dishes the whole world over. In the northern states of India rice and dals are combined with spices and vegetables to make Kichdi though they vary from state to state. Pongal , Ven Pongal , Bisi Bele Rice , Pulagam, etc are made in the Southern States. The combination of grains and lentils make for complete protein complementarity and wholesomeness. It can serve as an inexpensive yet attractive, filling, and delicious meal any time of the day. It is definitely part of the repertoire of comfort foods in our household. Every country, why every culture, has their own special version. In Egypt, we had Kusherie (it even sounds like "kichdi") and Risi e Bisi in Italy. Other countries also have similar dishes such as Kedgeree in the British Isles, Casamiento with rice and black beans f...

Molakootal brings memories of childhood and school days. Amma made it quite often as it was everyone's favorite regardless of the vegetables in it. This was the other dish besides Aviyal that our Amma did not have to worry about her children getting their daily quota of veggies! We gobbled every speck of it in record time. Mild and delicious with the fragrance of coconut and cumin, it is filling and comforting as well as being nutritious. Amma always made some type of rasam such as Toor Dal Rasam or Lemon/Lime rasam on spinach molakootal days. Most mild vegetables will combine quite happily in this dish. My suggestions are: sprouts , opo squash/any summer squash such as green immature pumpkin, yellow squash, patty pan, or zucchini, green beans, chayote squash (Bangalore Kathirikai), carrots, potatoes, moqua/hairy melon, ridge gourd, tori (tender green luffa gourd), snake gourd (Podalankai), edamame (green soy beans), unripe green bananas, green unripe papayas, corn and...

This is an utterly delicious but very simple recipe - really for 2 different but delicious desserts - with or without the puff pastry. In fact you can prepare the pastries and pop them in the oven to bake while you are eating dinner; it will be ready just in time for the dessert course:). Served a la mode (with the traditional vanilla or butter pecan ice cream), it is sure to please one and all! It is easy on the eye too - apples bathed in gorgeous raspberry sauce and topped with a snowy cap of ice cream. Yummy indeed! You can make this dessert without the pastry - save the carbs and fats :). I just place the apple halves snugly in a baking pan, pour the sauce over them and bake until the apples are soft, about 30 minutes. Serve them warm from the oven, just as they are or a la mode - place baked apple on a serving dish, add ice cream and spoon some of the sauce from the pan over the ice cream. I had it at E's house this way - a la vanilla ice cream made with vanilla beans. ...

Eggplant Upperi, Cauliflower Upperi, Simple Dal , Rice, and Cherry Tomatoes with Creamy Cilantro Dressing Upperi is a simple, traditional, everyday, vegetable side dish from Kerala. It might be a contraction of 'upakari' or 'upkari' which means side curry. Whatever the origins of the word, the dish is delicious and simple to make. There are two types of Upperi; one being a vegetable side dish and the other actually crisp chips or wafers from mainly plantain bananas and unripe jack fruits. Chips are also made from manioc or cassava roots, arbi corms, a true yam called chenai, bitter melons (parikkai), and of course potatoes - regular or sweet. Many vegetables such as unripe green bananas, bitter melons, broccoli, Brussels sprouts, green unripe papayas, green beans, cabbage, okra, eggplants, potatoes, bell peppers (capsicums), etc are all good candidates for making Upperi. Vegetables with a high moisture content like tomatoes are not used for making Upperi. The chop...

After reading this post, I used ground up flax seeds as egg replacement and wow! it was the best batch of Chango Bars yet- somehow moister and chewier and altogether seriously yummy. And since there are no raw eggs, no worries about Salmonella poisoning either if you like eating the uncooked cookie dough :). I got a bag of whole flax seeds and give them a whirl in my coffee spice grinder as needed: one Tbsp flax seeds plus 2 Tbsp water for each egg called for in the recipe. I had been using cornstarch plus water for a long time but now that I have discovered flax seeds, I prefer that over the cornstarch since they add nutritive value too. While I was cutting out the eggs, I cut out the oil too from my first version of Chocolate Chango Bars without any adverse effects; so now we have a healthier (fat and cholesterol reduced) as well as a better tasting recipe. Ingredients: 1/2 cup Unsalted Butter, melted 2 cups Brown Sugar, loosely packed 3 Tbsp Flax seeds, ground plus 1/2 cup wat...

I love the flavors of Cilantro-Pepita dressing served over Mexican Ceasar Salad and find that this recipe is more than satisfactory. Since many of the prepared ones ready for purchase have mayonnaise (eggs) in them I decided to make my own. This is a wonderful dressing to have on hand for salads , as a dip for crisp raw veggies, chips, sandwiches, and over quesadillas . It can also do double duty as a chutney to serve with bajjis , pongal , etc. Dressing: 1/4 cup Pumpkin seeds (Pepitas) or Slivered Almonds 1 medium Lemon or Lime 1 bunch Fresh Cilantro, stems and leaves 2 hot green Chilies (Jalapeño or Serrano) 4 Tbsp Sour Cream/ Thick Plain Yogurt 1/4 cup Parmesan Cheese (Optional) Salt to taste - If Parmesan is used, less/no salt will be needed. Freshly ground Black Pepper to taste 2 cloves Fresh Garlic, peeled OR 1/8 tsp Asafoetida (Hing) 3 Green Onions (Optional) Method: If the oven is being used anyway, roast the nuts/seeds in the oven: spread them in an ungreased baking pan an...

This salad is a great one for pot lucks as it can be made up to two days ahead. This one is one of our favorite combinations of vegetables for their color and texture; I make it year around with whatever vegetables are available seasonally. Choose a combination of vegetables and herbs according to your taste and seasonal availability. The salad just needs mixing with the dressing at the last minute! Creamy Cilantro dressing is one of our favorites with this salad. Ingredients: 1 medium head Romaine lettuce 1 small Escarole heart, save the outer leaves for soup 2 cups baby Spinach leaves 1/2 a small head Red Cabbage 1 small bunch Italian Parsley 1 cup Arugula leaves 1 medium Yellow Bell Pepper 1 medium Red Bell Pepper 2 large Carrots 1 cup Radishes 1 cup Fresh (or frozen defrosted) Corn Kernels 1 cup walnut or pecan pieces or other nuts/seeds (Optional) 1 cup Goat cheese or Feta cheese (Optional) Your favorite Dressing to serve Method: If the oven is being used anyway, spread the n...

Anything Do Pyaza has either an abundant quantity of onions or has two different types. Paneer Do Pyaza is wonderful served with the traditional meal of rice/roti, dal, and raita or as a sandwich filling. One of our favorite ways to serve it is to make a wrap using whole wheat chapatis. 4 Servings Ingredients: 1 Block Paneer cheese, 14 oz. 1/2 tsp Turmeric 1 medium Onion, finely chopped 1/4 to 1/2 tsp Dry Red Pepper flakes or Cayenne Salt to taste 1 medium Red Bell Pepper, chopped 2 Tomatoes, finely chopped 1 small bunch Green Onions, finely sliced 1/2 cup Fresh Cilantro chopped Thalippu/Tadka: 2 Tbsp oil 1/2 tsp Cumin Seeds Method: Crumble the paneer or cut into small cubes. Heat the oil with the cumin until sizzling and fragrant; add the red pepper flakes, regular onions, salt and turmeric and cook stirring until translucent. Add bell peppers and tomatoes and cook until softened. Stir in paneer and cover and cook for about 10 minutes o...

A very quick and easy Lasagna that is tasty too. Leftover or extra veggies from Roasted Vegetable Sandwiches or Tricolor pasta will make it a snap make this dish as well as the use of no-cook Lasagna noodles and purchased Marinara sauce; you can also use a well seasoned homemade sauce if you wish - you would need about 2 quarts plus a little more for serving. For a gluten-free, soy-less and dairy-free dish, use corn tortillas for the noodles, mashed pinto or other beans instead of the ricotta cheese and tofu, and omit the Parmesan cheese. All one needs to complete the meal is a crisp green salad and may be some fresh crusty bread. Place a dollop of the Basil-Parsley Pesto in a shallow dish and pour a few Tbsp of Extra Virgin Olive Oil as a dip for the bread. Ingredients: 1/2 lb No-cook Lasagna noodles OR Corn tortillas 2 lbs Ricotta Cheese or Tofu or mashed beans 1 cup Parmesan Cheese 2 (32 oz) jars Marinara Sauce, your favorite type/brand 1 Recipe roasted vegetables , use 2 medi...

Kollu Chundal Chundals, whether sweet or savory, are delicious and delightful snacks that I recall fondly from my childhood days. They are a must for a festival called Nav Ratri (Nine Nights) or Dussera in Autumn akin to a combination of Halloween and Christmas traditions minus the costumes, tricks and Santa Claus. Just as at Christmas time, South Indian people set up beautiful displays called "Kolu" with their collections of statues of deities, dolls, toys and decorations in their homes. At our aunt's house something new and elaborate would be created every year. Kolu time in our ancestral villages was more fun as there were many homes to visit close by and the families knew their neighbors for generations. The children in the neighborhood had implicit invitations to visit the various homes every evening during the festival. We could barely wait for the festival to start so we could visit friends and neighbors, admire their beautiful decorations and ...

A lovely and light tasting salad for a warm spring or summer day! Be sure not to overcook the pasta for best results - it should still be firm to the bite. All one needs is a cool, frosty beverage: Pudina Chai/Mint Tea Latte or Iced Coffee . Ingredients: 1 lb Dry Capellini or Angel Hair Pasta 2 cups cherry tomatoes, halved or quartered 1/2 small Red Onion OR 3 green onions, chopped 1 Red, Yellow, or Orange Bell Peppers (Capsicum), cut into small cubes 1/2 cup Kalamata (Greek) Olives, pitted and quartered 1 small jar Marinated Artichoke hearts, drained and cut into quarters 1/2 cup firmly packed Italian Parsley, finely chopped 1/2 cup loosely packed Fresh Basil leaves, torn into shreds 2 to 4 Tbsp Extra Virgin Olive Oil Salt to taste Lots of Freshly Ground Black Pepper 4 oz. Fresh Mozzarella, Feta or Parmesan Cheese , cut in small cubes Method: Cook the pasta according to directions on the package. Or here's how I do it to conserve fuel: Bring the water to a boil, stir in brok...

Pudina Chai or Mint Tea Latte is a refreshing hot/cold beverage wonderful any time - with afternoon snacks or after a heavy meal to aid the digestive process. Mint is considered soothing for head aches as well as stomach aches both in the Oriental and the Occidental Lore - wisdom knows no boundaries :-). Pallavi loves her pudina chai so much that she never travels without a supply of fresh mint leaves to whip up a cup of pudina chai at a moment's notice to everyone's delight. Friends and pudina chai - one cannot ask for too much more in life!! In Pallavi's own words, simply "too good" :-)! 4 servings of 1 cup each Ingredients: 3 cups Fresh water 2 Tbsp Fresh Ginger, chopped 2 Tbsp Black Tea Leaves 2 or 3 sprigs Fresh Mint Leaves 1 cup Milk, any kind Sugar, Honey, Agave Syrup, Brown Sugar, etc to taste (Optional) Method: Bring the water to a boil with the ginger. Stir in your preferred sweetner to taste*, tea leaves, milk and mint leaves and return to boil. Re...

Make these delicious thick vegetable laden pancakes reminiscent of the Chinese egg fooyong or the Japanese Okonomiyaki when you have leftover Adai batter. The vegetable adai can fool one into thinking that it is okonomiyaki! Imagine that!! The leftover batter (kept at room temperature) ferments slightly the next day and has a wonderful tangy flavor and makes for delicious vegetable adais. My favorite veggie combo is: sprouted Mung Beans , shredded red cabbage and carrots, finely sliced onions and bell peppers. This particular combination of vegetables is a feast for the eyes as well as the palate. Serve with coconut or green chutney, raita , or any kind of hot Indian pickles. 4 Servings of 2 adai each Ingredients: 2 cups of Leftover Adai Batter 1/4 tsp Salt 1 sprig curry leaves, leaves finely sliced into ribbons 2 thin slices of ginger, finely chopped 1 hot green chili, seeds removed and chopped fine 2 cups shredded vegetables 1/4 cup Cilantro, chopped A few...

This raita or pachadi is simple and delicious and is spiced simply with roasted cumin seeds. It is a cool and refreshing summertime recipe. Raitas are best eaten immediately but will keep up to 2 days. I like using the hot-house or Persian cucumbers for their mild taste for this dish; plus their skin is very tender so no need to peel - less time for meal prep! 6 Servings Ingredients: 2 Medium Cucumbers 1/2 small Red Onion(Optional) 1/2 cup cherry Tomatoes 1/2 cup chopped Cilantro leaves 1/2 tsp salt 1 cup Thick Yogurt 1 cup regular or low fat Sour Cream 1 Tbsp Whole Cumin Seeds, dry roasted and ground A little Ground Red Chili or Cayenne or Paprika for garnish Method: Wash and dry all the veggies. Peel the cucumbers if they are waxed or have tough skins. Cut in half and check the seeds; if they are tender and immature, go ahead and chop finely. If the seeds are mature, scoop them out before chopping. Finely chop the onions; halve the cherry tomatoes. Place all the ingredients in...

Our mothers, grandmas and aunts were very frugal but extremely creative to provide the family with delectable food while keeping wastage to a minimum. Kunukku was one such invention to incorporate leftover batter to make fabulous snacks similar to pakodas. If the batter is too thin, a little whole wheat flour (1 or 2 Tbsp at a time) may be stirred in; it should be as thick as pancake batter. A half cup of vegetables like finely chopped onions, cabbage or spinach may be added to the batter. Kunukkus are so delicious that one is known to prepare them on occasion from fresh batter also! Ingredients: 2 cups of Leftover Adai Batter 1 pinch of Salt 1 sprig curry leaves, leaves finely sliced into a chiffonade (fine ribbons) 2 thin slices of ginger, finely chopped 1 hot green chili, seeds removed and chopped fine Oil for deep frying Method: Mix the batter with salt, chili, curry leaves and ginger. Heat the oil until very hot but not smoking; a tiny dri...

If you have the Ragada and Vegetable Patties/Burgers prepared ahead of time, this popular dish based on one of Bombay's favorite street snacks goes together quickly. The chutneys can be home-made or purchased from an Indian market. You can set up all the ingredients for a buffet style meal and watch it all disappear in record time :-). Ingredients: Ragada Vegetable Patties/Burgers 1 Red Onion, finely chopped 1/2 cup chopped Fresh Cilantro 1 cup Green Cilantro/Mint Chutney 1 cup Sweet and Sour Date/Tamarind Chutney Red Chili powder (cayenne) to sprinkle on top (Optional) Method: Make Ragada and the Vegetable Patties/Burgers ; keep them hot. Place one or two patties on a plate and spoon about 1/4 to 1/2 cup of the Ragada over them. Drizzle with the chutneys according to taste and sprinkle the onions and cilantro over them. Serve immediately. Variations: Instead of Ragada, spoon Chole Pindi over the patties for what is known in some cities as "Chole Tikki". A dollop...

This is another household pet chutney/relish that is good to have on hand to do its magic on all kinds of snacks like Bajjis , Pakoda, Kunukku , and Ragada-Patties . It is quite easy to make and will store in the refrigerator for a couple of weeks in an airtight jar or in the freezer for longer storage. Combined with the Green Chutney it makes a delicious salad dressing especially for chopped salads like Kale Bhel Salad . Ingredients: Tamarind pulp, the size of 1 golf ball Dates, a handful to equal the tamarind 1/2" piece Fresh Ginger 1/2 tsp salt 1 Tbsp Jaggery or Brown Sugar 1 Tbsp Oil 1 Tbsp Cumin Seeds 1 tsp Coriander Seeds 1 Dry Red Chili Method: Soak the Tamarind pulp in 1/2 cup of boiling water. When cool enough to handle, mash with your fingers to remove any seeds, fibers or shell pieces. Heat the oil in a small pan with the spices: cumin, coriander and chili until slightly browned and aromatic. Remove from heat and cool. ...

Broccoli Paruppu Usli Paruppu means Lentils in Tamil and usli means crumbles. Lentil-rich Paruppu Puttu/Usli compliments (not only in taste but also in protein) tart soupy dishes like Mor Kuzhambu , or Kootu/Curry , and Vattal Kuzhambu which contain no lentils. The lentils, seeds, and yogurt when eaten with grains combine to provide a hearty and nutritious meal. This dish defies translation or description; you just have to experience it! It is delicious by itself or served as a side dish. Paruppu Puttu/Usli can be made with various vegetables like green cabbage, green beans, yard long beans, gavar beans, broccoli, etc and takes on the name of that vegetable - one example is "broccoli paruppu usli". Amma had the idea to make it with broccoli and now it is one of our favorites! Cabbage Paruppu Usli The paruppu (dal) part may be cooked 2 ways; steamed first or cooked in the skillet directly. If cooking directly in the pan, stir in the ground dal mixture...

Mor Kuzhambu or Kootan is a South Indian classic stew of mild flavored vegetables in a yogurt sauce flavored with coconut and cumin seeds. It is another one of our family favorites from my childhood days. The 'zh' is only an approximation of a letter found only in the languages Tamil or Malayalam which is often substituted by 'l' as in Kolambu. To me the closest approximation for 'zh' sounds like the 'r' in mercy. Ripe or unripe plantain (a type of banana), Winter Melon (Elavan), Taro root - Arbi in Hindi -(Colocasia esculenta) or Chenai (a true yam), ripe or unripe Mangoes, Okra, Chayote squash, Cucumbers, Opo squash, etc are the traditional favorites for making Mor Kuzhambu. Potatoes, eggplants, zucchini, etc also can be used to make this kuzhambu. Choose your favorite vegetables. Note: The uncooked rice in the ground masala of coconut and spices is very important when cooking with yogurt as it provides the starch to keep the yogurt fr...

This emerald green chutney is a household pet and it brings a fresh taste to whatever it accompanies. It is delicious as a condiment not only with Indian foods such as Amma's Bajji , Corn Cakes , Dosa , Vegetable Patties , Upma , Pongal , other rice dishes etc.; it is also good in/with  sandwiches . We love to spice up tomato, cheese, and cucumber sandwiches with this chutney. Feel free to experiment and find your own favorite ways to enjoy this vitamin packed chutney. This chutney is traditionally hot - and it should be! But of course it is delicious in its mild avatars too :) Basic Green Chutney is often paired with the sweet Date & Tamarind Chutney to offer a nice contrasting taste! Combined with the  Date & Tamarind Chutney  it makes a delicious salad dressing especially for chopped salads like  Kale Bhel Salad . Ingredients: 1 bunch Fresh Cilantro (Coriander Leaves or Dhania) 1 small bunch Fresh Mint (Spearmint) 2 Green Onions ...

You might think 'bitter'-melons and okra would contribute to a resounding Double Yuk!! Not to worry, I guarantee that okra will be not become slimy at all because the acidity of tamarind prevents that tendency :). Okra was one of our favorite childhood vegetables since I can remember. The bitter tang of bitter melon is positively delectable and even addicting because of the way all the flavors of sweet, sour, hot, salt, and bitter mingle and meld. I love this pachadi with any rice/roti-dal-curry combination and especially with Yogurt Rice or Pongal . Pachadi is a traditional South Indian vegetable side dish and no feast is complete without some type of pachadi. There are two kinds of pachadis: sweet/sour ones and savory. The sweet/sour Puli Pachadis are usually vegetables cooked in a tamarind sauce with a little of the Indian Brown Sugar called Jaggery or Gur and seasoned with various spices. The savory Thayir (yogurt) Pachadis usually include cooked or uncooked ...

These Vegetable Patties/Burgers are great to have on hand; they freeze well too. These come in handy for quick meals - especially with Ragada , Chole Pindi or marinara sauce spooned over them. I know one family (with vegetarian children) who likes to make and keep them in their freezer so that there is always something delicious for the children. The traditional patties consist mostly of boiled potatoes; I have added other veggies to make them more nutritious. You can make them with your favorite vegetables. It also goes together quickly as all the ingredients are raw - so not too much prep time :-). Ingredients: 2 medium Zucchini or 1 small Opo Squash 1 medium Carrot 1 small Potato 1 hot green chili (Jalapeño or Serrano) 2 thin slices of Fresh Ginger 1 pinch Asafoetida 1/4 tsp Red Chili powder (Cayenne) or to taste 1 tsp Salt 1 cup Besan (Garbanzo or Chick Pea Flour) A few Tablespoons of Oil for cooking Method: Wash and dry all the vegetables. Peel the opo squash if using. Gr...

Ragada is a Western Indian dried pea stew popularized by street vendors who serve it over potato patties as a snack, especially in the Mumbai (formerly Bombay) area. As people start to return home from schools and offices, vendors get ready to sell their fragrant fare. The delicious aromas emanating form the goodies entice customers to eagerly line up at their favorite snack stands for their turn to savor the delicacies. Ragada is also wonderful served with any rice dish, chapatis or other Indian breads, and other accompaniments. I like to sprout the peas just a little to boost their nutritive value; but sprouting will take time so one has to plan ahead. 8 Servings Ingredients: 2 Cups Dried Whole Peas, soaked or sprouted 1/2 tsp turmeric 2 tsp Salt or to taste Grind the following 4 ingredients together: Wet Masala 2 Green Chilies (Jalapeño or Serrano) 2 to 4 thin slices Fresh Ginger 2 Tomatoes 1 Tbsp Tamarind concentrate Dry Roast the following spices until fragrant and grind in...

This good looking and great tasting dish serves double duty as a main dish or an appetizer; it is great for pot luck too. It is not only incredibly easy, but also makes a very healthy snack or even a meal. It can be assembled a day ahead and baked when ready to serve. Serve with any salsa like Salsa I or Salsa II or avocado salsa or Simple Guacamole with lots of fresh, warm, corn tortillas or tortilla chips. The combination of beans and corn provides abundant protein. They provide goodly amouts of other nutrients including fiber and are naturally Gluten-Free. Black beans, Corn and Cheese Casserole is quite child-friendly; in fact, the children can help assemble it with a tiny bit of adult help.  Beans freeze very well so I make at least a triple batch of beans and save the extra portions for dishes such as  Black Bean Salad ,  Black Bean Soup ,  Black Bean Burgers , Casamiento - a rice and bean casserole, etc. Canned beans (use 2 regular sized cans...