Geetha's Kitchen

Garlic Pesto or Spread is fantastic to have on hand to spice up sandwiches and stir into pasta, soups, etc. I love to stir a spoonful of this wonderful spread into whatever I am cooking without having to stop and chop 1 or 2 cloves of garlic every time I cook. Once you try it, I am sure you will find your own special uses for this delicious spread. For perfect garlic bread, slather a generous amout of the Garlic Pesto on a split baguette or Italian or other bread and toast in a hot oven and golden and watch it disappear in seconds! Spread some on grilled sandwitches or mix a spoonful into veggies before roasting them - so useful and delicious. Garlic Pesto could be added to salad dressings also.  The word pesto is often synonymous with the popular Basil Pesto ; but it is anything that is pounded or pulverized! Here are a few others to try: Pistachio Pesto , Cilantro Pesto , irresistible Chile Pesto , and the amazing but deceptively simple Kerala Style Shallot-Chile Pesto....

Neyyappams (pronounced "Nay-up-pums") are classic South Indian sweet spherical fritters which often include ripe bananas and constitute an integral part of many celebrations. The well-loved appams are made for birth ceremonies, memorial ceremonies, various holidays, or simply as a special snack. Appams are made in a special pan called 'appa karai' or 'paniyaram' pan in Tamil and is similar to the Scandinavian aebleskiver pan, Japanese takoyaki pan, or the Thai Kanom Krok pan which gives them their characteristic spherical shape but can also be made without any special equipment. It is worth the investment in this pan since it can be used to make wonderful treats using other muffin and pancake batters for special occasions; I use it to make savory 'Vellai appams' using leftover dosa, idli, and adai batters. The nice thing about this pan is that it won't heat up the whole house like a fired up oven especially during summertime. Appams are traditi...

Lemongrass as well as green tea and mint are known for their many health benefits. So why not combine all three for a wonderful and healthful beverage? It turns out great and is absolutely delicious! Hot Lemongrass, Mint, & Green Tea A refreshing beverage that can be served hot or cold, I often make a large quantity so that there is plenty left to chill for a cooling beverage later. You may sweeten the tea if you wish, but I find that it is just perfect as is whether served hot or cold. You can use whole stalks or use a few of the outer leaves to make tea. If you like the health benefits of lemongrass but not its flavor so much, add strong herbs like mint; mint works wonderfully well with the lemongrass. Would you like your tea hot or cold? Iced Lemongrass Tea With Mint & Green Tea Ingredients: 6 to 8 leaves of fresh Lemongrass 4 tsp Green tea leaves 6 - 8 sprigs fresh Mint Sweetener of choice (Optional) Lemon or Lime slices for garnish Method: Bring 2 quarts (8 cups) of...

Mulagai Podi is a dry chutney that is mixed with oil/ghee and is used as a dip for dosa, idli, adai, upma, etc. Mulagai Podi means literally chili powder; but this is obviously more than just ground chilies. Traditionally dosa, idli, etc are served in homes simply with this podi and oil/ghee. Amma often packed a lunch of dosa or idlis rolled in mulagai podi mixed with a little oil - they tasted so wonderful that my friends often wanted a share of my lunch :). I am amazed yet again to find so much similarity between Indian and Japanese cuisines. Their furikakes are similar to the Indian chutneys and curries; in fact Mulagai Podi is a close cousin of the Japanese sesame salt, gomasio. Mulagai Podi is delicious sprinkled on buttered toast, vegetables, or steamed hot rice; some people I know (who shall remain anonymous ;}) even sprinkle it liberally on their pizza! Roasted Urad dal, Sesame seeds, Red Chilies, & Asafoetida chunk; Salt Often called Dosai Mulagai Podi to differentiate...