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...