Geetha's Kitchen

Authentic Sambar or what I call 'Sambar From Scratch' is also known as "Arachuvitta Sambar" which literally means sambar with freshly ground spices. As one can probably imagine, there is no substitute for freshly ground flavor. I grew up eating this kind of sambar since the ' simple sambar ' using sambar powder was unheard of in those days. Most people make the simple sambar nowadays only because it is quicker to make when one is on a tight schedule. It really does not take too much extra time to prepare the freshly ground spices - absolutely worth the extra effort - to quote Paji: "now this is the real thing"! Traditionally, Toor dal, a skinless yellow split bean, is used to make sambar; but any kind of split and skinless legumes such as yellow split peas, masoor dal (red lentils), and the yellow, split Mung dal may be used. Moringa pods, regular or pearl (small) onions, summer and winter squashes (gourds and pumpkins), regular or sweet p...

I haven't the faintest idea why this lovely dessert is called 'Trifle' because it surely is not. It is a wonderful dessert that everybody enjoys and it is healthy too - it includes most of the food groups, doesn't it?! Trifle makes a dreamy dessert for a lunch, tea, Valentines' Day party or any event. It is very festive with its colorful layers to be served during the holidays, particularly Christmas. I have made it for tea and birthday parties and everyone adored it - well actually devoured it ;D! Although not trifling, making a trifle is not difficult; just need to plan ahead and have all the components ready. The cake does not need to be freshly baked. Prepare the cake a day or two in advance. Then, when you are ready to assemble the trifle, prep the fruit, make the pudding, and whip the cream. Allow ample chilling time; one cannot hurry or hasten the magical metamorphosis of diverse ingredients like a day old cake, a bit of fruit and cream into the magica...

Plantains and bananas are a delicious way to add fiber to our diet as both are great sources of fiber. Although typically Podimas is one recipe where turmeric is not a traditional ingredient, it can be added if preferred. I generally do not add turmeric to podimas as we use it in the most of the other recipes regularly. Plantains and unripe bananas are available in Mexican/Latino markets as well as Indian markets. Ingredients: 2 medium green plantains Salt to taste, about 1/2 tsp 2 Tbsp grated Fresh/frozen Coconut Thalippu/Tadka: 1 or 2 tsp Oil 1/2 tsp Brown Mustard seeds 1 or 2 Tbsp Urad dal 1 dry hot Red Chili 1 pinch Asafoetida (Optional) 1 sprig fresh Curry Leaves Method: Green plantains and bananas are a bit dry and starchy and hence will benefit from steaming over or cooking in water. They need plenty of moisture to bloom the starch in them. Cut the plantains/bananas into 2 or 3 chunks; cook in their own jackets (skins) until soft. Let cool. When cold, peel, and grate coarsely....

Aval Upma With Potatoes and Veggies Aval Upma with Potatoes also known as Aloo or Bataata Powa in Mumbai area is a delicious meal in itself. It can serve as a healthy breakfast, lunch or a teatime snack in the afternoons. It is an important dish that is a must at special occasions in some parts of India. I often make it for our weekend brunch. Thick aval/poha is best for making this dish (thin is a bit too brittle and crumbly but will work just the same if that's what's available - "bird" in hand!). Aval (Tamil/Malayalam) or Poha (Hindi) is rice flakes or flattened rice similar to rolled oats. It is available in Indian markets under the name of thick or thin Poha; I generally use the thick poha or aval for this dish. 6 - 8 Servings Ingredients: 2 Cups dry Thick Aval/poha (Rice Flakes) 2 Tbsp Oil 1/2 tsp Brown Mustard seeds 2 Tbsp Chana Dal 2 Tbsp Urad Dal 1 pinch Asafoetida 2 hot Green Chilies 1 sprig Fresh Curry Leaves 1 small Onio...

Beets and their greens are delicious as well as nutritious. They are packed full of minerals and cancer-fighting pigments. Beets are such showy veggies with their wonderful color! I like to include them in our meals as often as I can. Here is one pretty simple but delicious way to eat them. Enjoy Beets Thoran as a side dish with any meal! The mustard seeds and the split legumes in the thalippu/tadka add a delicious toasty flavor and a mild nutty crunch to the thoran in addition to giving the dish a protein boost even though it is a small one; every little bit ultimately contributes to the total nutrient count of the whole meal! Ingredients: 1 small bunch Beets with leaves Salt to taste 1 small dry red chili 1/2 tsp whole cumin seeds 2 Tbsp grated coconut, fresh or frozen (or use dry, unsweetened) Thalippu/Tadka: 1 or 2 tsp Oil 1/2 tsp Brown Mustard seeds 1 or 2 Tbsp Urad dal 1 dry hot Red Chili 1 sprig fresh Curry Leaves Method: Wash the beets and their leaves well; drain. Cut off...

Linola gave me a bag of "Indian beans" saying that she did not care for them. Being the frugal person that I am, I could not bring myself to chuck it and forget about it. The package had the name "Surati Val". I have cooked and eaten many a bean from the familiar Toor, Urid, Chana, Mung, etc to exotic ones such as Peruvian or Scarlet runner beans. So trying another bean did not daunt me in the least. I soaked them overnight first. Then I cooked them with the idea of adding them to cabbage curry; took one little nibble - WOW! did they taste horrible! As I was headed to the compost bin thinking that Linola was right after all about these beans, a brilliant idea - in retrospect of course :) - flashed through my mind to remove the skins. So, instead of tossing the whole mess, I gave them another chance. I just simply but firmly squeezed the beans one by one between thumb and forefinger and the skins came off pretty easily. I realized that these were in...