Geetha's Kitchen

Sweet Potato Chutney is a delicious and healthy chutney especially for those who want to reduce the amount of coconut in their diet - the sweet potato replaces most of the coconut! Lime/lemon juice is preferable as it keeps the chutney light colored; but tamarind is perfectly acceptable too. Use either the cream colored or the orange colored sweet potato - both are good :D. I use green chiles and lime juice with the cream colored potato and red chiles and tamarind with the orange ones aka "yams". Paji's mom used to say that many restaurants use cheaper sweet potatoes instead of the more expensive coconut to reduce their cost; I believe it a delicious way to reduce fat in the diet :D. Cream-colored Sweet Potato Chutney Ingredients: 1 medium Sweet Potato 2 Tbsp fresh or frozen Coconut, grated 1 or 2 Fresh Hot Green/Red Chile 1 sprig fresh Curry Leaves Lime/Lemon Juice or Tamarind 1/2 tsp Sea Salt Tadka/Thalippu: 1 tsp Oil 1/2 tsp Mustard Seeds 2 dry Red Chilies 2 tsp Chan...

This Cheesecake lends itself to decorating any way you like; particularly with fresh fruit! Beautiful and Divinely delicious! Note: You might prefer the Graham cracker crust instead of the one given here; use half the recipe. Fresh berries such as blue/straw/rasp/black berries, cherries, kiwi, etc are all delicious for topping the cheesecake bars. 9 Servings Ingredients: Crust: 1/2 cup Whole Wheat Flour 1/2 cup Oats 1/2 cup Brown Sugar, packed firmly 2 tsp Cinnamon 1/4 tsp Sea Salt 1/2 cube Unsalted Butter (2 oz) Filling: 1 Pkg Cream Cheese (8 oz) 1/2 cup Sugar 1 cup Sour Cream 1/2 cup Plain Yogurt 1/4 cup Milk 1 Tbsp Corn Starch 1 pinch Sea Salt 1 tsp Vanilla 2 or 3 Juicy Key Limes 1 tsp Lime Zest Assorted fruits for topping Method: Preheat the oven to 375 degrees F. Make crust: Mix together the crust ingredients in the bowl of a food processor; pulse just until well combined. Alternately, cut the butter into the rest of the ingredients with ...

Dal Do Jeera means Dal with double cumin; here it means cumin prepared two different ways - fried in the oil and dry-roasted. The warm, nutty, toasty flavors of both the fried and the dry roasted cumin seeds complement the dal deliciously. Easy to prepare and love, this dal is another one of our favorites. Leftovers, if any, may be frozen. Mung dal, whole cumin seeds, peppercorns, and other spices are available in Indian Markets. 4 - 6 Servings Ingredients: 1 cup yellow Mung Dal 1/2 tsp Turmeric Sea Salt to taste 1/4 cup Cilantro, finely chopped 1 tsp Cumin seeds 1/4 tsp Whole Black Pepper Tadka/Thalippu: 2 tsp Ghee/Oil 1/2 tsp Cumin seeds 3-4 Coin-sized slices Ginger, minced 1 onion, finely chopped 1 or 2 mild/sweet Green Peppers, chopped 1 Jalapeño or Serrano Chile, deseeded and minced Method: Sort and wash the dal well. Bring to a boil in enough water to cover, reduce heat and simmer until soft and creamy - about 30 minutes; add the turmeric and salt. Set aside. The dal may be c...