Geetha's Kitchen

In addition to being the queen of hearts, Amma was the soul of hospitality. It was not that she was exuberant about it but very quietly in her own inimitable gentle style she made everyone feel cherished and welcome. Amma loved to make wonderful appetizers and nibbles for special occasions when we had guests. She also made sure to make some for no particular occasion for family too and prepared delicious daily munchies that were satisfying but not necessarily calorie laden. Here are a few of her favorite creations for your munching pleasure. Enjoy!! Happy Mothers' Day and happy munching! 1. Roasted Chickpeas : A bowl of nutty roasted chickpeas or "chana" is just the thing to serve with steaming mugs of Chai or cool beverages. There are various ways of preparing chickpeas - baking, roasting, sauteing, and deep frying. Dry roasted and fried chickpeas are available in Indian as well as Middle Eastern markets. Amma also used chana dal, mung dal, or lentils (whole Masoor)...

Spicy crisp chickpeas are a delicious snack with hot or cold beverages. Try Amma's original fried version or the baked; both are delicious. For another popular snack called Chana Jor Garam, smash and flatten the cooked chick peas with a heavy flat-bottomed glass or mallet, then bake or fry until crisp. Baked chick pea snacks should be consumed within a day or two as the moisture may not be completely baked out; the fried ones can last for a few days at room temperature if there are any leftovers :D. For a delicious variation, use Chat Masala or your favorite spices instead of the spices and salt given in the recipe. Note: I like using Popcorn salt as it is very finely ground and coats and clings to the chana rather than collect uselessly at the bottom of the bowl. It is available in most markets. Ingredients: 1 cup dry chickpeas, soaked 1/4 tsp Popcorn salt 1 pinch Asafoetida 1 stem curry leaves, sliced into chiffonade 1/4 tsp ground red chili (cayenne) a few turns of freshly...

Kuzhambu podi is similar to Sambar Podi but the spices are not roasted. Besides being used to make many a kuzhambu or stew, it is a wonderful spice mix to sprinkle over any veggie curry while being sauteed. This podi may be used in place of Sambar Podi and to make sambar also. The podi maybe added to the thadka/thalippu and stirred for a few seconds before adding veggies or wet ingredients. Traditional kuzhambu podi does not contain cumin seeds in our homes; but some might like to include them. I make the podi in small quantities so that it is used up while it is still fresh. Ingredients: 1/8 cup Chana dal 1/4 cup Toor dal 1/2 cup Coriander Seeds 1/8 cup Cumin Seeds (optional) 1/2 cup dry Red chiles or to taste 2 Tbsp Whole Black Peppercorns Method: Sort all the ingredients to check for discolored or damaged materials, stones or other debris. Combine all the ingredients in a spice grinder and process into a gritty powder; this may have to done in batches. ...

Cranberry sauce with a new twist! Pachadis or Launjis are sweet-tart relishes that often accompany simple daily or formal meals. Pachadis are an integral part of banquets and are the first dish to be served after the traditional payasam or sweets. They are typically made from fruits and veggies that are sweet or tart and often include tamarind and jaggery. Cranberries are perfect for making pachadi as they are already tart without the addition of tamarind. Dried cranberries may be used to make pachadi; but you may have to adjust the amount of jaggery if the berries are sweetened and add a little more water for the right consistency. Pachadis/launjis are perfect served with any meal but especially with mild dishes such as simple dal , molakootal , or poricha kuzhambu . Variation: For a nice change of pace, a pinch each of fennel and cumin seeds may be added along with the mustard seeds. Ingredients: 2 cups Cranberries, fresh or frozen 1 cup Pineapple, fresh, frozen, or canned 1 tsp...