Geetha's Kitchen

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...