Geetha's Kitchen

Yogurt curries are ubiquitous all over India, but are made differently depending on the region; some are sweet-tart with fruits or sugar while others are hot and spicy without even a hint of sweetness. In South India yogurt curries are thickened with a coconut masala and called Mor Kuzhambu , Kootu/Curry , or Pulisseri , etc but in the North and West, it is typically made with besan (garbanzo flour) and called Kadi which may include vegetables or pakodas . And depending on the amount of Besan you use, the kadi can be thick or thin. It is a great way to use up old soured yogurt and leftover pakodas; addition of pakodas also can cause the kadi to thicken quite a bit as they absorb a goodly amount of the moisture. Buttermilk can also be used to make Kadi but less water may be required as buttermilk is typically not very thick. Here is a recipe for mild Simple Kadi. This Kadi may be a North Indian type. It is based on my recollection of a Kadi made by Rema who grew up in the New...

Double Mushroom Soup With Chard is a hearty and filling soup. It is adapted from a recipe from the Follow Your Heart Soup Cookbook. I had fresh Portobello, brown crimini mushrooms, and a bunch of Swiss chard to use up - so it was soup for dinner! Other leafy greens may be substituted for the Swiss Chard. Apparently Portobellos are simply larger crimini mushrooms! You may use other fresh mushrooms like white button, shiitake, and/or dried mushrooms also. Ajwain seeds have an intense celery flavor and enhances the hearty flavor of the mushrooms. A bit of sharp Cheddar cheese (2-3 oz) makes a fabulous addition for those who include dairy in their diet. If you are using cheese, stir in after removing the soup from heat. 4 - 6 Servings Ingredients: 8 oz. medium-sized Portobello mushrooms, sliced 8 oz. Brown crimini mushrooms, sliced 1 lb Swiss Chard, coarsely chopped 1-2 cloves Fresh Garlic, minced 1 Large Onion, chopped 4 Tbsp Butter or 2-3 T Oil 4 Tbsp Whole Wheat, Unbleached, or Rice...

Whether they are called Vellai appams, Paniyarams, or Mor appams, these little savory pancake balls made from leftover Dosa, Idli, or Adai batters are scrumptious served hot off the pan. They are so good that I often make extra batter when making dosas, idlis, or adais just to make these. These appams make lovely appetizers, breakfast, brunch and tea time treats. Vellai means "white" in Tamil and Mor means "buttermilk". If the appams are made from Dosa or Idli batter, they are white and hence Vellai as opposed to the plum-colored Neyyappams made with brown sugar. If the batter has not fermented well or is too thick, tart buttermilk is added as remedy and the resulting appams are called Mor appams. Let the batter ferment for a day or two at room temperature depending on the weather. If you are not going to use it right away, refrigerate it until needed; it will last for a few days in the fridge. I have referred you to the freshly ground traditional batters; t...

Mango Pickles Mango pickles are an indispensable condiment on the banquet as well as daily menus particularly in Kerala. In India, tart green mangoes are grown especially for pickling. There are many types of pickles made with mangoes - from tiny marble-sized to large mature ones. This particular one can be made with any green mango that has yet to think of ripening - they should be tart and not have even a hint of sweetness. Note: I have made this pickle with firm  ripe mangoes ! Just goes to show that rules don't always have to be adhered to - especially in the kitchen :). My family adores the sweet and sour taste. I make this with a little less red chile powder and add a big pinch of citric acid. Citric acid is available in Indian Markets. Sesame oil is available in Indian markets. Green mangoes are usually available year-round in Indian, Asian, and Latino markets. Choose mangoes that are fresh looking, plump, firm and without any blemishes. If the mango was not...