Geetha's Kitchen

Lemony Aval is another recipe that goes together rather quickly. Fresh or frozen corn kernels, chopped carrots, and/or peas are delicious additions to this dish. Although I prefer lime juice for its wonderful flavor, lemon works just as well. To see information on aval and the types of aval, click here . 2 to 4 servings Ingredients: 1 cup dry Thick Aval salt to taste 1 cup Cooked Potatoes, carrots, corn, or peas 2 to 4 Tbsp fresh lime/lemon juice or to taste Toasted cashew nuts or peanuts for garnish Thalippu/Tadka: 1 Tbsp Oil 1/2 tsp Brown Mustard Seeds 1 Tbsp EACH Urad and Chana dals 1 green or dry red hot chili 1 pinch asafoetida 1 sprig fresh curry leaves Method: Place the aval in a bowl and cover with water; pour off the water along with floating pieces of husk, etc. Add 1/4 cup of fresh water. Let soak for about 15 minutes. Prepare thalippu: heat oil in a seasoned kadai (wok) and add the mustard, dals, and dry chili. When the mustard finishes popping ...

Now that you have leftover package of Aval after making aval upma , you can make Puli Aval. Instead of going through the long process of making the tamarind sauce, we can take a shortcut by using the ready-to-use mix available in Indian markets called "Puliyogare Mix". Just use more or less of the mix according to your taste. This is a lovely dish for a picnic. For information on aval, click here . 4 - 6 Servings Ingredients: 2 cups dry Thick Aval 4 to 6 Tbsp roasted Peanuts or Cashews Thalippu/Tadka: 1 Tbsp Oil 1/2 tsp Brown Mustard Seeds 1 Tbsp EACH Urad and Chana dals 1 or 2 dry red hot chili 1 pinch Asafoetida 1 sprig fresh curry leaves Puliyogare Mix to taste Method: Place the aval in a bowl and cover with water; pour off the water along with floating pieces of husk, etc. Add 1/2 cup of fresh water. Let soak for about 15-20 minutes. Prepare thalippu: heat oil in a seasoned kadai (wok) and add the mustard, dals, and dry chili. When the mustard finishes popping and the d...

Thick Aval Aval Upma is another emergency dish that goes together rather quickly just like cream of wheat Upma . Aval is the Malayalam/Tamil word for flattened rice flakes (powa or poha in Hindi). It has been eaten in India since antiquity and is the Indian equivalent for oatmeal. It is a good staple to have on hand to make porridge to desserts which cook quickly. When we were growing up, Amma used to make aval soaked in hot milk with a little sugar called Pal Aval for a quick and simple after-school or afternoon snack. And if some raisins, nuts, and/or sliced bananas were added to Pal Aval, we felt we had Manna from Heaven! There are two types of aval/poha - thick and thin. For preparing upma, I prefer the thick kind. The thin kind is good for porridge or payasams (puddings). If you are using "dessicated coconut" (dry and unsweetened) in place of the fresh or frozen coconut, use only half the given amount and reconstitute it with a little water for about five minutes...

A Favorite Meal: Rice, Bell Pepper Chutney, Veggies The sunset colored Bell Pepper Chutney is another of Amma's fantastic contributions to my culinary repertoire. Amma often made it to accompany Dosa , Adai , simple dal , Molakootal , or Molagushyam . Red bell chutney raises the taste quotient of an otherwise simple or bland meal. Makes about 2 cups Ingredients: 1 Tbsp oil 3 Tbsp Urad dal 1 Tbsp Coriander seeds 1 or 2 red dry or fresh chilies (or more to taste) 1 pinch ground asafoetida (Hing) 2 large fresh red bell peppers 1 red or brown onion (optional) A few curry leaves, about 12 ½ cup fresh or thawed frozen grated coconut 1 tsp Sea Salt or to taste A cherry sized ball, dry tamarind pulp or lemon juice to taste Method: Roast the whole bell peppers and the onions whole in a 425 F oven until the skins are charred. Cover them until cool, and peel the skins off. Remove the stems and seeds of the pepper and trim the onion. Alternately, the veggies can be chopped and added to the...

Gratin is a wonderful and absolutely delicious make-ahead dish perfect for pot-lucks and parties. The vegetables are layered like a lasagna with the fragrant leeks and fennel and some cheese strewn between each layer. It is even better reheated the next day; so do make some extra :). I love to make this particular combination of autumn veggies for our Thanksgiving or Holiday dinner. The hot gratin is lovely served over the greens - which wilt and add another dimension to the taste sensation. It can star as a great starter too.  8 - 10 servings Ingredients: 1 large Potato 1 large Zucchini 1 large Sweet potato or Yam 1 small Butternut Squash Filling: 3 large Leeks 2 medium bulbs Fresh Fennel 2 cloves regular or 1 clove Elephant Garlic 2 Tbsp Each chopped fresh Parsley, Marjoram, and Thyme (+ extra for garnish) 1/2 tsp Salt Freshly ground Black Pepper 2 oz. Vegetarian Provolone, Fontina, or Mozzarella Cheese 2 oz. grated Vegetarian Parmesa...

--> Olla Gitana (pronounced "oyya hitana") is practically a meal in a bowl! It is a lovely Spanish style soup redolent with saffron, perhaps the most expensive of all spices. The use of winter squash such as small sweet pumpkins, butter nut or kabocha squash produces a full flavored and filling soup. You can also use sweet potatoes or American yams instead of the winter squash. Citrus scented cilantro adds a warm sunny flavor to this soup but parsley is lovely as well. Serve it with the Beetroot Salad and corn muffins or a crusty bread with your favorite cheeses for a winter celebration. 6-8 Servings 1 cup dried chick peas (garbanzo beans), soak for 8 hours or overnight ¼ cup barley (Optional) Picada: 1 Slice country style bread (like Italian), 12 raw almonds, 2 cloves garlic, 1 Tbsp apple-cider vinegar 1 tbsp olive oil 1 large onion, diced 1 tbsp sweet paprika 1/4 to 1/2 tsp ground dry red chilies (Cayenne) 2 large tomatoes, diced 1 ...

The simple Beet Salad brightens up winter menus deliciously. It can be made with uncooked carrots and beets also. The crunchy, juicy, and sweet Asian pear or jicama (a Mexican root vegetable usually eaten raw) is great in this salad. Jicama (pronounced hee-ka-ma) tastes a bit like the Asian pear. 4 Servings Ingredients: 2 medium Beets 1 medium Carrot 1 small Onion Sea Salt to taste 1 Lime/Lemon Chopped fresh Cilantro for garnishing Diced peeled Jicama OR Asian Pear for garnishing Fresh Pomegranate arils for garnishing Method: Steam the beets and carrot lightly until barely tender but still retain their crunch; cool and cut into 1/2" cubes. Cut the onion into small cubes while the beets are cooling. Place them in a colander and pour a cup of boiling water over them; drain well and let cool. Place the onions in a bowl; sprinkle a pinch of salt over them and squeeze the lime/lemon juice. Let marinate for a few minutes. Stir in the c...

Here is a recipe for a delightful and rich tasting banana bread made without any eggs or dairy products. I have eliminated not only the eggs, but the butter as well :). No eggs/butter = no cholesterol! This is a tried and true recipe: Chellu loves it! A wonderful use for those overripe bananas which are past their prime and on the way to the compost bin! Also, I like baking in a shallow pan rather than in a loaf pan since it cooks in less than half the time. If you however wish to make a loaf, bake at 350 degrees F for about 60 minutes. 16 pieces; Each piece contains about: 165 Calories; 2.8 g Protein; 24 g Carbohydrates; 7.3 g fat; 2 g Fiber. Ingredients: 1/3 cup Oil 1/2 cup Sugar 3 ripe Bananas, mashed 1 tsp Vanilla Essence 1/2 cup Oatmeal or multigrain flakes 11/2 cups Unbleached Flour 2 tsp Baking Powder 1 tsp Salt 1/2 cup Walnuts, chopped (optional) Method: Preheat oven to 400 degrees F. Coat with oil or cooking spray an 8 by 8 square baking pan. Cream the oil, sugar; then mi...

Corn muffins are so perfect with a piping hot cup of tea, coffee, a bowl of hearty Chili or soup. The soup was ready - yummy leek-potato  where broccoli was substituted for the zucchini. I was so set on making corn muffins to go with it, but alas! there was not a sign of either butter or buttermilk in the fridge. Determined not to be stymied by the absence of the dairy duo, I decided to try out some substitutions. And ........ the muffins turned out fantastic! So here is the amended recipe. Soy, rice, or nut milk may be used. I am partial to muffins (rather than bread) as they are wonderfully crusty (no paper liners in the muffin tin), stay fresher longer, and no messy crumbly pieces to deal with either. 12 muffins or servings Ingredients: 1 cup Cornmeal 1 cup Unbleached flour 3 Tbsp Sugar 1 tsp Salt 1 Tbsp Baking Powder 1 cup Non-Dairy Milk, any type 3 Tbsp Oil 1 Tbsp Flax Seeds, ground fine 1/4 cup water Method: Preheat oven to 400...

Potato Curry with green beans and carrots This multitasking potato curry is great as a side dish with any roti, rice, etc and as a stuffing for dosa, bondas, samosas or sandwiches. It is a delicious way to use up leftover boiled or baked potatoes. Feel free to leave out the other veggies or use more green chilies and chop them finely including the seeds and membranes for a spicier curry. I often take this colorful potato curry to picnics instead of the traditional potato salad. Remove the green chiles before serving or removed seeds and mince for a mild dish. 4 Servings as a side dish or enough to fill 6 to 8 Dosas Ingredients: 1 Tbsp Canola oil 1/2 teaspoon brown mustard seeds 1 Tbsp Urad dal 1 Tbsp Chana dal 1 tiny pinch ground Asafoetida (Hing) 1 medium onion, finely chopped 1 green chili, Jalapeno or Serrano, slit the blossom end 1 tsp grated fresh ginger A few fresh curry leaves, minced 2 cups fresh veggies (carrots, peas, green beans, et...

This is a lovely soup to make anytime at all; the hydrated dried peas are absolutely delicious. I have seen them for sale in super markets but it is just as easy to soak them overnight. If you prefer, hydrated black-eyed peas can be used instead of the whole peas. Other kinds of beans may be used as well but cook them before adding to the soup as they will need more cooking time. Another fine addition is barley (about 1/2 cup); but since it needs a longer cooking time, barley should be cooked separately and added to the soup along with the veggies. Bon Appetit! 6-8 Servings Ingredients: 1 cup dried whole peas, hydrated (soaked overnight) 2 Tbsp Extra virgin olive oil 2 cups chopped leeks, use only the white and lighter green parts (approximately 3 medium leeks) 2 tablespoons finely minced garlic (regular or elephant) Kosher salt, to taste 2 cups diced potatoes (not necessary to peel) 2 cups carrots, peeled and cut into rounds or half circles (approximately 2 medi...