Geetha's Kitchen

I want to thank you all - my dear family members, friends, and colleagues. Although I don't name each of you individually, you know who you are. I appreciate every smile, kind gesture and wise word. I am grateful to all my subscribers and audience since you too have thought it worth your while to look at my writings and recipes - that is very friendly :-}. Happy Friendship Month Everyone, even though this comes a little late for Valentine's Day. I offer an ever fresh bouquet of blossoms to each and every one of you including friends yet to come. I took these pictures at the Lake Shrine gardens in November '09. Enjoy!!

Pakodas with Sugar snap Peas Pakoda are delicious crunchy veggie fritters often prepared for afternoon tea time; they also make fabulous appetizers or starters for parties. These are also known as "killu pakoda" (literally pinched pakoda) to differentiate them from the "ribbon pakoda" a crisp chip-like snack. A friend used to make pakodas at a moment's notice whenever I visited her in the afternoons as an after-school treat. They are quick to make and ever so much quicker to disappear! If you do end up with leftovers, not to worry - they may be eaten at room temperature or added to yogurt or tomato based sauces to make a wonderful curry. The following is a basic recipe for pakodas. Other chopped veggies such as bell peppers, cabbage, green beans, zucchini, etc. may be added; sometimes I use green onions instead of the regular. When you add extra veggies, you may have to adjust salt and the cayenne. Coarsely crushed peanuts may be used instead of the cashews...

The zest from the limes adds a lovely zing to this salad. Serve this colorful salad in lettuce cups, hollowed out tomatoes, or roasted sweet bell peppers, etc as an appetizer or as part of a meal. Great for picnics and pot-lucks too. Delicious and healthy! Epazote is a Mexican herb used to aid the digestibility of dried beans while imparting a wonderful flavor also. 6 Servings Ingredients: 11/2 cups Black Beans 1 Each Dried whole Red Chili and Serrano Chili 1/2 tsp Salt 1 or 2 sprigs Epazote (optional) A handful of Fennel Bulb or Celery, diced 2 carrots, diced 1 cup Corn kernels, fresh or frozen 1 small red bell pepper, diced 1/4 cup fresh Cilantro, finely chopped 2 Tbsp fresh Basil or Mint, finely sliced (optional) Freshly ground Black Pepper Dressing: 1-2 Limes, zest from one and juice as needed 1 Jalapeno/Serrano chili, seeded and minced finely 1 clove Garlic, finely minced 1 Shallot, finely minced 2 - 3 Tbsp Extra Virgin Olive Oil 1/2 tsp Salt 1/4 tsp Cayenne (Ground Red Chili) M...

Here is a gluten free recipe for corn muffins/bread with Indian spices and veggies. It was a serendipitous invention a few years ago when I had extra veggies from other recipes and cornbread batter. I combined the two and although it is not identical to the traditional handwa, it is very close and pretty delicious! If you use soy milk or other alternatives, it can be dairy free also. If you decide to use soy, rice or a nut milk, the juice from half a lime or lemon would be nice to give the muffins a little touch of tartness of the buttermilk. These are especially delicious served as appetizers or starters or as a meal with roasted corn chowder , mung dal soup , etc. These muffins freeze well. Just thaw slightly, heat, and serve. 12 muffins Ingredients: 1 cup yellow cornmeal 1 cup rice flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp Sea Salt 1 Tbsp Cornstarch/Ground Flax Seeds plus 3 Tbsp Water 1 1/3 cups buttermilk 2 Tbsp Oil Vegetables: 1 small Zucchini OR 1/4 small Lauki (...

A delicious soup bursting with citrus flavors to chase away wintertime blahs and blues, it is one of our favorites. It is adapted from various recipes of Tom Kha, which apparently means "boiled galangal". Fresh lime juice is an absolute must but if it is unavailable, use lemon juice and more of it. And the important thing to remember about lime juice is that it should be stirred in just before serving so as not to lose its piquancy and fresh flavor. Served with a spoonful or two of brown rice, it makes a wonderful light meal. The quick broth is exactly that - very fast, easy and worth making as it adds to the complex flavor. Makes about 1 quart: 2 Servings Ingredients: 1 stalk Lemongrass 4 slices fresh Ginger 1 tsp whole black peppercorns 2 Scallions, white part only, chopped 6-8 slices Galangal 4-5 Thai Bird's eye Chilies 1/2 tsp Sea Salt 2-3 Lime leaves (Kaffir Lime if possible), torn 1/2 tsp sugar 1 can regular strength coconut milk 6 oz Tofu 1 Carrot 1 cup Napa or...

Isn't it amazing to see chili sauces in every cuisine? Since Paji gallantly rises to the occasion to test (taste) them all, I experiment with them to my heart's content :}! Thai Style Chili-Garlic Sauce is wonderful to have on hand to spice up Chinese, Thai and other dishes besides being a fabulous table condiment. Apparently some people enjoy spreading this chili sauce on toasts! Although one can easily buy Nam Prik at stores, I like to make my own since I can make sure it has healthy ingredients. Also, the salt, sugar, and tamarind can be adjusted to your taste. It lasts a long time if kept in sterilized jars in the fridge. Tamarind paste and palm sugar are available at Indian and Asian markets. Ingredients: 8 - 12 Fresh or Dry hot Red Chilies, stemmed 5 cloves Fresh Garlic, peeled 5 Fresh Shallots, peeled 2 tsp instant Tamarind Paste 2 tsp Palm or Brown sugar 2 tsp Sea Salt 4 Tbsp Vegetable Oil Method: Finely mince the garlic, shallots, (and chilies if fresh); a food ...

Starting in the center, then clockwise from the top: Bhel Puri mix, cooked dried peas, cooked Mung beans,red onions,potato, cilantro, carrots, lettuce, tomato, and cucumber Bhel Puri is an easy and delicious snack hawked by street vendors all over India. It is easy to make especially since one can buy various snack mixes in Indian markets; some of them come with a chutney packet. I add whatever vegetables are handy or seasonal with an eye for color. Lots of crunchy veggies amp up the nutritive value and make it into more of a meal - the more the merrier and tastier too :D. Bhel Puri is delightful as it offers a wide range of textures and flavors - soft to crunchy and salty, sour, hot and sweet. The recipe given below is merely an example; you don't have to add all of the ingredients; feel free to experiment and find your own favorites. Bhel Puri can be quite simple too; the basic ingredients you need are rice crispies/puffed rice, or packaged Bhel Puri mix and a little lime j...

Bread-free Bruschetta Bread-free Bruschetta is a great lean way to serve delicious bean salads. These are perfect as appetizers or starters and won't fill you up to spoil the dinner. Black eyed peas, cannellini or Lima beans etc. may be served in a similar fashion. Fresh or roasted vegetables form the base instead of the traditional bread or crostini (crostini = 'little toasts' in Italian). Small romaine or butter lettuce leaves, Belgian endive, red, yellow, or orange bell pepper boats, hollowed out tomatoes, cukes or zucchini, all work beautifully as delicious edible containers for hearty bean salads. Try one, try them all :P! 8 to 10 appetizer servings Ingredients: 1 cup dry Great Northern beans, cooked 1-2 cloves Garlic 2 Tbsp Extra virgin olive oil 2 Tbsp Lemon juice 1 tsp Sea Salt Freshly ground Black Pepper 2 Tbsp Red Onion, finely minced 1 Tbsp Garlic Chives, finely sliced 2 Tbsp Italian Parsley, minced Assorted Vegetables, suitable for holding the salad a little...