Geetha's Kitchen

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...

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. ...

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...

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...