Geetha's Kitchen

Paji picked a peck of parsnips, peppers, and potatoes; I made the most delicious roasted veggies (also known as "fry") with them :-). Try these and you will be glad you did. These roasted veggies taste heavenly with a bowl of steaming rice and Rasam . Parsnips are tan colored carrot-like vegetables with a lovely sweet flavor. Treat them as you would carrots - they can be eaten raw, boiled, roasted, or fried. Parsnips lend a wonderful flavor to stews and soups and along with turnips were the mainstay of Asian and European kitchens before potatoes were imported from the Americas. Ingredients: 2 medium Parsnips 2 medium Potatoes or 8 oz. Fingerling or other baby Potatoes 2 Bell Peppers (Capsicums) 2 Tbsp Oil 1/2 tsp Brown Mustard Seeds 1 Tbsp Chana Dal 1 Tbsp Urad Dal 1 sprig Curry Leaves 1 pinch Asafoetida 1/4 tsp Turmeric 1 tsp Sea Salt or to taste 1 tsp Sambar Powder Method: Wash all the veggies well. Peel the parsnip and quarter the thick portions longitudinally; cut int...

If you like traditional Enchiladas, you will like these green Vegetable Enchiladas. The spicy, zesty roasted green chili salsa is what makes it green and is a delicious alternative for the usual red sauce. The grated vegetables combine with the cheese baking into a creamy goodness and contribute to a hearty but lighter meal. The wonderfully flavorful salsa is piquant with fresh lime zest as well as juice and is used as an ingredient in cooking rather than a condiment. I love using it for making both rolled and layered Enchiladas and Mexican Lasagna . The roasted chili salsa was inspired by and adapted from this recipe from Cook Yourself Thin. The dark green Poblano/Pasilla chilies are available especially in Latino markets; some call them Poblano while others know them as Pasilla. If these as unavailable, the long green chilies called Anaheim work quite well; they are generally available in most markets. Roasted Anaheim chilies are also available canned. Jalapeno chilies vary ...

Jicama Salad Jicama (pronounced "hic-cah-mah") is an interesting and nutritious root vegetable grown widely in Mexico and Central America. It sort of looks like a brown or tan turnip with mild, sweet, juicy, white flesh similar to that of an Asian Pear. Although it can be cooked, typically it is eaten fresh as snacks and in salads. It makes a lovely addition to crudites platter as it does not discolor upon exposure to air. Jicama makes a great alternative for water chestnuts in stir-fries retaining its crunch as well as mingling nicely with other ingredients. Jicama is low in calories, very low in sodium, has a goodly amount of Vitamin C , a good source of fiber and is available year-round. A half cup serving of Jicama (60 g) contains only 25 calories, 0 g fat, 0 g sodium, 3.2 g fiber, 5 g of carbohydrates and provides 20% Vitamin C needs of an adult based on a 2000 calorie diet. So go ahead and eat up - Jicama can contribute toward your 5 to 9 servings of fruits/veggies...

Here is a healthy and tastier version of the traditional hash brown potatoes made with the additions of carrots and zucchini. They look gorgeous too! These veggie cakes multitask from breakfast to dinner; they are fabulous on the breakfast plate and make a wonderful starter before any meal paired with green , tamarind , and/or tomato chutneys. The besan (chick-pea flour) binds all the ingredients together while the rice flour and cornmeal soak up any extra moisture and provide the crunch factor. If you use the cereal/cracker/bread crumbs the patties will be crunchier. These can be made ahead and frozen; reheat in a 400 F oven for about 15 minutes or until hot and crispy. Besan, rice flour, red chili powder, and asafetida (Hing) are readily available in Indian markets. About 12 cakes Ingredients: 1 large Potato 2 medium Carrots 2 medium Zucchini 1/2 a small Onion A small handful of Cilantro sprigs (about 1/4 cup chopped) 5 or 6 sprigs fresh Flat Leaf Parsley, lea...

Whether or not you believe in the idea of gaining good fortune for the New Year by eating of Hoppin' John and Greens the Southern way, you will definitely be eating healthy and tasty. Nor does one have to limit oneself to eating black-eyed peas only on New Years Day. :-) They can be made into various dals or salads, or added to stews and soups. In honor of the Southern tradition, I made a dal using black-eyed peas, and for the greens, since I had a bag of spinach, I made Aloo Palak - potatoes with spinach. I served the dal and Aloo-Palak with fragrant Basmati rice and I sure feel very lucky that we not only had a wonderful meal, but also for all else to be thankful about. Happy New Year Everyone! May your lives be enriched with abundance of all kinds, love, peace and joy everyday! This is a recipe that will give you two dishes for the effort of one! The sauteed onion mixture is common for both the dishes but then they diverge into the soupy dal and the potato and spinach ...

Confetti Lime Rice with Tapioca Papadam, Lotus root fries, and chopped Salad I love to make the classic lime rice but often add lots of veggies not only for their beautiful looks but also for the taste and nutrition that they impart. This Lime rice is perfect for company meals as well as potluck contributions. These specific veggies were chosen as they do not discolor upon the addition of lime juice. Lemon juice may be substituted for the lime juice if limes are not available. 6 - 8 servings Ingredients: 1 cup Basmati or other long grain Rice 1 tsp Sea Salt or to taste Thalippu/Tadka: 2 Tbsp Ghee or Oil 4 Tbsp raw Peanuts or Cashew pieces 2 Dry Red Chilies 2 Tbsp Chana Dal 2 Tbsp Urad Dal 1/2 tsp brown mustard seeds 1 pinch Asafoetida (Hing) 1 sprig Fresh Curry Leaves 1/2 tsp Turmeric 1/2 a small Cabbage, coarsely shredded 1 cup Corn kernels, fresh off the cob or frozen 2 medium carrots, coarsely shredded 1/2 tsp Sea Salt or to taste 1 to 2 Ripe Limes ...