Geetha's Kitchen

With all the boxed and frozen mac & cheese available these days, do we really need a recipe for it? Yes, we do! Especially with a cheese sauce that can come in handy in so many ways! This is not the ubiquitous orange-colored stuff - it is a grown-up version with great taste; nor is it going to be orange unless you use cheddar colored with annato. I have added only peas but you may add carrots, corn or other veggies. All you need to round out the meal is a colorful, crisp salad. Roux (pronounced "roo"), the toasted shallot and flour mixture cooked in butter, is what contributes to the great taste of this sauce besides the other ingredients. It is fantastic served as a fondue for dipping crusty bread cubes or as a sauce over steamed veggies, rice and other pasta. Any leftover sauce can be chilled and reheated slowly over low heat. To serve the sauce as a fondue, keep it warm in a traditional fondue pot or chafing dish and offer plenty of crusty bread cubes and ...

Idli With Kadapa Idlis rank highly in the South Indian breakfast repertoire; and well they should! - they are very wholesome with nary an empty calorie in them. The combination of cereal (rice) and legume (urad dal) produces an abundance of protein resulting in extremely nourishing food. Idlis also make wonderful picnic/journey food as they are delicious at room temperature. Amma often packaged them for our lunches during our school/college days and almost all of us enjoyed them except for one who chucked them out the school bus window when she was young - very nervy for one so young, don't you think? Rice and skinless (decorticated) Urad dal are soaked and ground into a thick batter and fermented by leaving the batter at room temperature for several hours or overnight. Once the batter is prepared, steaming the idlis takes just minutes. Although it is nice to have a traditional idli mold, idlis can be made using custard cups, an egg poacher, cake pans, or any contain...

Saag Tofu Emerald green Saag Paneer (pronounced "sahg puh-neer") is a classic Punjabi dish. It is a filling and nutritious dish which can be vegan if you substitute firm tofu for the paneer. Ginger is the predominant spice in this dish. The Punjabi cooks are very generous with butter but I add just enough to give it a bit of traditional flavor. Other leafy greens such as amaranth, kale, Swiss chard, mustard/turnip greens, etc or frozen spinach or greens will also work very nicely in this dish - feel free to try them all. When using spinach or chard, I use the stems also - with spinach, the only part that is not used is the pink root end. Swiss chard stems will need cooking a bit longer so you might want to add them first and cook them until soft before adding the leaves. Tip: To remove the seeds from a green chili, cut in half lengthwise and use a small teaspoon to scoop out the seeds along with the white pith. Use gloves when preparing chilies; also very imp...

Fresh tomato & olive bruschetta makes a wonderful quick meal or snack - one of Chellu's favorites. All you need are fresh ripe tomatoes and a few simple ingredients. The bread may be served simply sliced if it is fresh or toasted if it is a day old. This bruschetta makes a wonderful starter too. About 6 - 8 Servings Ingredients: 1 Tbsp Garlic Pesto 1 Tbsp Extra Virgin Olive Oil Freshly ground Black Pepper 1/4 cup pitted Kalamata Olives, finely chopped 11/2 cups Cherry or 3 Ripe Tomatoes, coarsely chopped 1/4 cup Italian Parsley, finely chopped 1/4 cup Fresh Basil, cut into a chiffonade 1 loaf Regular or Sourdough baguette 2 Tbsp Extra Virgin Olive Oil for brushing on the bread 4 oz. Feta OR Goat Cheese (rennet-less) Method: Combine the garlic pesto, black pepper, and the olive oil thoroughly in a small bowl. To make a chiffonade of the basil, stack the leaves together neatly and slice thinly using a sharp knife. Add the olives, tomatoes, and the herbs. Mix well. Th...

Kashayams are strong herbal teas/brews. Our grandparents and parents had kashayams to suit every situation. Inji (ginger) kashayam is an ubiquitous one to combat indigestion, dyspepsia, nausea, cough, and cold. Although called inji kashayam, sometimes it includes other herbs or spices. And whether it cures cold or not, it is quite refreshing and restorative on a cold day or when you are under the weather! Here is the basic inji kashayam. Dried ginger may be used (half as much as the fresh) to make this kashayam. 4 Servings Ingredients: 2 Tbsp Fresh Ginger 1 tsp Whole Black Peppercorns 1 Tbsp Jaggery or Honey or more Fresh Lime Juice (optional) Method: If using fresh ginger, chop coarsely and mash slightly. If you have dried ginger, crush into a coarse powder. Crush the peppercorns if you like a strong brew or leave whole for a mild one. Bring 4 cups of fresh water to a boil; add the ginger, peppercorns, and jaggery and simmer gently for 10 minutes. Turn off heat, cover, and let r...

Eggplant Spread & Herb Salad Topped Bruschettas are a wonderful addition to the open faced sandwich repertoire. This is an absolutely delicious as well as elegant brunch or lunch offering. Smaller portions can be offered as appetizers/starters also. You can prepare most of the components ahead of time and assemble it just before serving. It is easy to make thin shavings of cheese if you use a vegetable peeler or a very sharp knife. For variation, use toasted pita bread, tostada shells or other flat breads as the base. You can also make roll ups or wraps using Lavash bread, Chapatis or whole wheat tortillas. 4 Servings Ingredients: Eggplant Spread , 1/2 recipe 4 large slices Sourdough bread 2 Tbsp Garlic Pesto 1 Tbsp Extra Virgin Olive Oil 2 oz. Parmesan or Feta cheese, thinly shaved Herb Salad & Dressing Herb Salad: 1 bunch Arugula 1 bunch Watercress 1/2 small Fennel bulb, thinly sliced Dressing: 1 tsp Honey 1 tsp prepared Mustard 1/4 tsp Sea Salt 2 Tbsp Extra Virgin Oli...

Here is a refreshingly crispy and crunchy cabbage salad from El Salvador. This colorful salad is of course wonderful traditionally served with  pupusas  (stuffed corn cakes); it is equally delicious served with Salsa Rice , Black Beans and/or Frijoles or as you wish. It is a healthy and delicious alternate for cole slaw drenched in fatty mayonnaise. This is my version of curtido; I like to add a little red cabbage for the lovely color. It does make the salad pink upon standing though - I do not mind eating a pretty pink salad in the least :-). 4 - 6 Servings Ingredients: 1/2 small head Green Cabbage 1 cup Red Cabbage 1 large Carrot 1 small Red Onion 1 small bunch Cilantro 1 Tbsp fresh or 1/4 to 1/2 tsp dry Oregano 1/4 to 1/2 tsp Ground Red Pepper (cayenne) 1/2 tsp Sea Salt 2 - 3 Tbsp fresh Lime juice OR Red Wine/Apple Cider Vinegar Method: Wash and trim all the veggies; shred the cabbages and carrots using a coarse grater or slice f...

Egg-less Cheesecake is an adaptation of a recipe I received from my friend Theresa. It is very rich and incredibly delicious to behold and eat! It disappeared too quickly to take a picture. The tartness of the berries is a perfect counterpoint to the rich and sweet cheesecake. You may use strawberries, blueberries, or other fresh fruit. I used evaporated cane juice for the sugar and organic dairy ingredients which have no additives such as gelatin, etc. Ingredients: Crust: 1 3/4 cups Graham Cracker Crumbs 2 tsp Cinnamon 1 cube (1/2 cup) Butter, melted Filling: 2 8 oz. Packages Cream Cheese 3 Cups Sour Cream 2 Tbsp Cornstarch 1 cup Sugar 1 Vanilla Bean 1/2 tsp Almond Extract 1/4 tsp Sea Salt Coulis: 4 - 8 oz. fresh Raspberries Method: Preheat the oven to 375 degrees F. Make crust: Mix together the cracker crumbs, cinnamon and butter; press onto the bottom and sides of a...

Jeera Charu with Lemon Amma often made Jeera Charu or Saaru when a rasam was needed to round out a meal in a hurry. Whenever we had unexpected company at mealtimes (especially my grandfather who insisted on the rasam course for lunch), Amma would quickly signal us to get the masala ready for this rasam while she got everything else ready. By the time the guest was seated for the meal, steaming hot rasam fragrant with cumin and pepper was ready to serve! It is very quick to make - in less time than it takes me to write about it! It is a delicious light soup perfect for a cold day or when one is under the weather. Paji loves his portion in a mug to sip regardless of the weather or health conditions with a couple of roasted papadams on the side :D. Ingredients: 2 ripe Tomatoes, chopped coarsely 1/2 tsp Turmeric A fistful of Toor dal, about 1/4 cup 1/2 tsp Whole Black Pepper 1 Tbsp whole Cumin seeds 1 tsp Sea Salt 1 tsp instant Tamarind paste or 1 Lime/Lemon a few spri...

Vegan Corn Chowder Here is the vegan corn chowder I made for friends on a gluten- and dairy-free diet. It is just as delicious as the regular chowder. Using the corn cobs and leek trimmings make for a wonderfully flavorful broth. If fresh corn is out of season or not feasible to use, you will still have a fabulous chowder using frozen corn - just substitute 1 lb frozen total. I made the soup with soy milk initially but it seemed too thin. As I was trying to figure out what would make it richer and more flavorful, I got the idea of adding coconut milk :-). The coconut milk turned what would have been a good soup into one that was absolutely scrumptious! The amount of cilantro might seem like a lot, but you need that to bring out the sunny citrus-y flavor that a smaller amount cannot. For all its assertiveness when fresh, cilantro becomes quite mild when heated. Also, do use fresh thyme when you can; the flavor of fresh thyme is incomparable. 8 Servings Ingredients: 6 large ears ...

Salsa Pulav is a dish worth making as I found out. I was just trying to find a way to use up some leftover salsa the other day and viola! - delicious Salsa Pulav/Rice was born. It has great flavor and is similar to Spanish rice served in restaurants; my friend Erika who hails from Mexico, calls it Arroz Rojo or Red Rice! You can make a lovely red rice with leftover tomato salad, chutney , or Checcha (Italian fresh tomato relish) also. Delish! 8 - 12 Servings Ingredients: 2 cups Parboiled Rice 2 Tbsp Extra Virgin Olive Oil 1 medium Onion, finely chopped 1/2 tsp ground hot red pepper 1/2 tsp Turmeric 1 pinch Asafoetida or 1 clove minced Garlic 1 tsp Sea Salt 1 - 11/2 cups Salsa I or Salsa II 1/2 cup Cilantro or Parsley, chopped Queso Fresco, for serving (optional) Method: Using a large fine strainer, rinse the rice well and let drain. Heat the oil in a large pot and cook the onions with a pinch of salt until just beginning to color. Stir in the red pepper and turmeric and cook fo...

I have wanted to make Sweet Potato Pie ever since I read the book "The Yearling" a very long time ago. I was intrigued not only by the idea of a pie made with sweet potatoes, but also the character of the mother who gives up her share of pie! Wow! I remember Amma, my mother, holding back quietly, generously, and graciously so that everyone could enjoy more; I neither realized that nor even noticed until I was older. Mothers are amazing! Scrumptious Sweet Potato Pie is a great alternative for pumpkin pie as sweet potatoes are available year around. Use the orange-fleshed sweets labeled "yams" for best color; bake/roast them whole for the best flavor. You can make it vegan by adding coconut, soy or other types of milk in the place of regular milk. Without a butter/shortening/oil-laden crust, it has minimal fat. Crust-free, gluten-free and fat-free, it is also guilt-free! I made it for the holiday weekend and it was gobbled up very quickly :-). Notes: I ...

Black Beans belong to the superfood family of legumes; they are a treat typically served as part of meals in Mexican, Central & South American, and other cuisines. It is quite simple to make and costs just pennies. Similar to most beans, black beans have negligible amounts of fat. They are a good source of protein, fiber, and thiamin. Black beans also contain good amounts of iron, calcium, magnesium, copper, phosphorous, manganese and folate. It’s hard to imagine a more perfect food than beans. One cooked cupful can provide as much as 17 g fiber, which is something most people do not get in their diet. They are loaded with protein and dozens of key nutrients, including calcium, potassium, and magnesium. Studies tie beans to a reduced risk of heart disease, diabetes, high blood pressure, and many cancers. The latest dietary guidelines from World Cancer Research Fund and American Institute for Cancer Research recommend that we make whole grains, vegetables, fruit and beans th...

Cabbage Kofte Cabbage Kofte are quite easy to make and it never ceases to amaze me how much everyone loves them! Although I used cabbage here, you can use pretty much any vegetable(s) you like such as zucchini, opo (lauki), or other summer squashes, to make these. For ease of preparation, prepare the kofte as well as tomato sauce a day or two ahead and reheat before serving. Cabbage Kofte are vegan and gluten-free (FYI: kofte - plural; kofta - singular). Besan (garbanzo bean flour) is the wonder flour to have on hand to make this dish. It contributes taste as well as nutrition to this dish and is indispensable for making many other dishes such as bajjis/pakodas , kadi, pancakes, veggie cutlets, and sweets. Besan (gram/garbanzo flour) and the spices/herbs including Kasoori Methi are available in Indian Markets. Kasoori Methi is a very fragrant herb (dried fenugreek leaves) but it may be omitted if not available. The kofte and the sauce can also be frozen; I like to freeze them se...

Cranberry Pulav With Cabbage Kofte Colorful Cranberry Rice is quite a versatile dish. It is delicious served with couscous or curries; it is particularly fabulous with Vegetable or Malai Kofte . 6 - 8 Servings Ingredients: 2 cups Basmati Rice 4 Tbsp Ghee/Butter 2 cups Cranberries 1 pinch whole Saffron 1/4 tsp Turmeric 3 Cardamom Pods 1 Tbsp freshly grated Ginger 1/3 to 1/2 cup Organic Sugar 11/2 tsp Sea Salt Method: Wash the rice and let it soak in fresh water for half an hour. Pick over the cranberries, rinse and drain. Drain the water from the rice. Crush the seeds from the cardamom finely with the saffron and the salt. Heat half the ghee in a large pot. Place half the rice in the pot and sprinkle half of the cranberries over them. Sprinkle half the spices and sugar over the rice. Cover with the remaining rice and sprinkle the rest of the cranberries on top. Carefully add 3 cups of water without disturbing the rice and berries. Sprinkle the remaining spices and sugar over the rice;...

Mixed Vegetable Ishtu Here is a delicious variation on the wonderfully fragrant stew from Kerala. It is as flavorful a combination of veggies to please the palate as it is a colorful delight for the eyes! Feel free to experiment and find your own special combination of veggies according to the season or your family's preference. The corn on the cob is a very tasty addition when you have a chance to get them fresh. Ingredients: 1 medium Onion 4 - 8 slices Fresh Ginger 2 - 4 hot Green Chilies 1 medium Potato or a handful of tiny New Potatoes 1 fresh corn on the cob 2 Parsnips 2 Carrots A handful of Green Beans 1 Large Red Bell Pepper 2 slender Zucchini 1 cup Peas, fresh or frozen 1 tsp Sea Salt Freshly ground Black Pepper 1 can Coconut Milk 3 Sprigs Fresh Curry Leaves 1 Tbsp Virgin Coconut Oil Method: Wash all the veggies and drain. Peel carrots, parsnips and potato; cut the potato into quarters; thinly slice all the veggies (if u...

Taro Plant - 2010 Taro has been grown for human consumption since antiquity - some estimates say that it was in cultivation in tropical India before 5000 B.C.E. Taro is grown and eaten in many countries around the world. It was a popular food in Europe during the Roman Empire and many ways of preparing them are found in the ancient Roman cookbook Apicius. These "tropical potatoes" are known as Chembu in Malayalam, Cheppankizhangu in Tamil, Arbi in Hindi, Satoimo in Japanese, dasheen/eddo/callalloo etc. in the Caribbean/Polynesian islands and other parts of the world. Taro is more nutritious than the regular potato; comparatively taro contains more protein and higher amounts of calcium and phosphorous in addition to goodly amounts of Vitamins A, B6, C and E. It is easily digestible and so good for people with delicate digestive systems. Although the corms (modified stems) are the most prized parts, the leaves and stems are also eaten. I grow taro for the l...

Sago Payasam on a plate of uncooked sago pearls Sago Payasam is really the familiar tapioca pudding made slightly different with the added cardamom, saffron, nuts and raisins. It is delicious served hot, warm or cold. A homey dessert made for informal occasions in our home, children adore this lovely pudding full of the cooked sago "bubbles"! Sago is also known as Sabudana (Hindi) or Jawwarisi (Tamil) and is made from the starch of sago palms, Metroxylon sagu . Tapioca pearls are made from the starch of yuca or cassava root ( Manihot esculenta ). Since both sago and tapioca are composed of predominantly odorless and colorless pure starch, they can be used interchangeably in recipes calling for one or the other - I have used both types with good results. NOTES: Fat-free option: roast the cashews and sago/tapioca in a dry skillet; the raisins don't need toasting. Proceed with the recipe. This is naturally gluten-free; dairy-free when dairy ingredients ar...

Fresh Apple Ginger Cake Wholesome Fresh Apple Ginger Cake is very easy to make - simply combine all the ingredients and bake! You don't even peel the apples, they just disappear into this moist and delicious cake. At first glance the amount of ginger given in the recipe might seem too much; but it is essential and not overpowering at all. This amazingly aromatic cake is perfect for a chilly autumn day with a mug of steaming spiced cider or chai . Ingredients: 2 cups Whole Wheat Flour 1 cup regular dry Oatmeal 11/2 tsp baking powder 1 tsp baking soda 1/2 tsp Salt 3/4 cup Brown Sugar 1/4 cup oil OR applesauce 1 Tbsp Cornstarch 1 tsp Vanilla 1 cup milk, any type 2 Tbsp Apple Cider Vinegar 3 medium apples 3 Tbsp finely grated Fresh Ginger 1 Tbsp Cinnamon 1/2 tsp freshly grated Nutmeg Topping: 1/2 cup Walnut pieces 2 Tbsp dry Oatmeal 2 Tbsp Brown Sugar Raisin sauce , Plain yogurt , Whipped cream, or vanilla ice cream to serve Method: Preheat oven to 350 F. Oil or coat with oil spray ...

Jam Bar With Persimmon Preserves Jam Bars are quick and easy to make especially if you use a food processor. Although you can use any jam, a bit tart one such as raspberry tastes best. If you do use very sweet jams, then I would reduce the sugar a little so that there will be a nice contrast between the crust and the filling - very sweet filling + very sweet crust = cloyingly sweet bar. You can vary the citrus zests - orange, lemon, tangerine, etc. - depending on the jams you use. I used the homemade Persimmon-Apple Preserves (the only one I had) and added orange zest which complimented the persimmon preserves quite well. On another occasion I used lemon zest with the persimmon-apples preserves and again it turned out to be a perfectly delectable dessert! For a super-rich dessert, I am planning to serve it next time with creme fraiche or vanilla ice cream and fresh berries. So go forth and try it any way you like :D. 24 bars Ingredients: 2 cups Whole Wheat Flour 3/4 cups (1 1/2 s...

Chole Tikki Aloo Tikki are a favorite snack all over India. Eaten with a little chutney or with protein-rich pea or bean curries, they make a filling meal. As evening approaches, snack vendors get ready with their array of patties sizzling on the griddles waiting for the crowds of people stopping for a late afternoon snack and offer combos such as Ragada-Patties in Western India and as Chole - or Chana -Tikki in the North. 12 Tikki - Allow 2-3 tikki per serving. Ingredients: 1 lb Potatoes (2 medium to large) 1 Tbsp fresh ginger, finely grated 1/2 tsp Cayenne or Serrano/Jalapeno chile, minced 1/2 Onion, finely chopped 1 cup Peas, fresh or frozen 4 tbsp Cilantro, finely chopped 1 tsp Amchoor Or Lime/Lemon juice to taste 1 tsp Sea Salt 1/4 cup Rice Flour About 1/2 cup Rice flour for coating the patties About 2 Tbsp Extra Virgin Olive Oil for cooking 1/4 cup Green Chutney to serve 1/4 cup Sweet Chutney to serve Chole / Ragada to serve (optional) Method: Make shallow cuts around the...

Garlic Chives (Allium tuberosum) is a gorgeous member of the onion family. Similar in flavor to chives, garlic chives have a mild garlic flavor and is often used as a vegetable in Asian cuisines. Known as Gau Choy, Chinese chives, Nira, etc, both the leaves and the young flower stalks with the buds and the flowers can be used in cooking in place of green onions or regular chives. Garlic chives can be easily grown from seeds or plant divisions. It is a perennial plant that does not require a lot of care. Once planted, it slowly spreads and self seeds also. Harvest the grass like leaves and flower stalks by cutting close to the base. The seeds can be collected to make delicious tasting sprouts during winter months when the chives themselves slow down. Garlic chives make wonderful border plants in regular as well as the herb gardens with the fragrant and attractive white star-shaped flowers. I have used them in bouquets in high summer when there aren't a lot of other flowe...

Potato Bonda with Sweet and Green Chutneys Potato Bonda is probably Paji's all time favorite snack. It is a traditional afternoon tea-time treat all over Southern and Western India. In Mumbai area it is called "Batata Vada" and is a very popular street snack. Seasoned potato and vegetable balls are dipped in batter and fried to make Potato or Aloo Bonda. If you prepare the potatoes a day ahead, bonda making goes together pretty quickly. Ingredients: Potato Filling: 1 recipe Basic Potato Curry 1 recipe Bajji Batter Oil for deep frying Assorted Chutneys, ketchup, etc. to serve Method: Prepare the Potato Curry; make into 1 inch balls and set aside. Chill if made ahead. Potato Balls Prepare the batter: Mix the ingredients to make a fairly thick batter. The batter should form a thick coat for the potato balls. Heat oil for deep frying. When hot, slip in batter coated potato balls carefully without splashing the hot oil or crowding. Bondas are almost ready! Bits of Bo...

Aloo Chana Chat Chats are piquantly spiced snack dishes laced with lime juice prepared with readily available ingredients. Aloo Chana Chat (Ah-loo Chanah Chah-t) is more than a simple snack of seasoned potatoes and chick peas. It is based on the ubiquitous snacks offered by snack vendors all over India. With the protein- and fiber-rich chick peas or garbanzos, crisp veggies, crunchy sev, and a sweet and sour dressing made with chutneys, it can double as a filling and nutritious meal. Served with a side of cooling plain Yogurt or the yogurt based beverage Lassi , it makes a delicious no-cook repast especially during summertime. Clockwise from the top: Carrots, Lemon, Cucumber, Red Onion, Green Chili, Chick Peas, Potato, Cilantro; Sev in the center I used sprouted chick peas here but un-sprouted or canned may be used as well. The chutneys can be homemade or store-bought. Other crisp fresh veggies and fresh or steamed sprouts may be added. This is a basic blueprint...

Roasted eggplant spread is wonderful to have on hand to make quick snacks, elegant meals and appetizers. Use it as a sandwich spread or sauce/topping for pasta or rice - Delicious! Eggplant Spread Ready to Serve Using a food processor to slice all the veggies make it a snap to prepare this dish. Chopped Veggies Ingredients: 1 large Globe Eggplant 1 Red Bell Pepper 1 large Red Onion 1 clove Garlic 1/2 tsp Red Pepper flakes (to taste) 2 Tbsp fresh Thyme or 2 tsp dry 1 tsp Sea Salt 1 pinch Turmeric 2 Tbsp Extra Virgin Olive Oil 2 Tbsp fresh basil, chopped Ready for roasting Garnishes: Toasted Almonds Sliced Green or Black Olives 2 oz. Feta or Goat cheese 2 Tbsp Fresh Parsley, finely chopped 2 Tbsp Fresh Basil leaves Method: Preheat oven to 400 degrees F. Wash all the veggies and herbs. If you are using a food processor, cut the eggplants and peppers into long pieces that will fit the chute. Use the slicing plate to process. Or chop using ...