Geetha's Kitchen

Peerkankai Masiyal Ingredients Peerkankai Masiyal is a simple traditional South Indian stew that is very nutritious as well as utterly delightful. Peerkankai, whether ridged or smooth (Luffa acutangula or aegyptiaca/cylindrica), are also known as Tori or Torai, Chinese Okra, sponge Squash, etc. Both types of peerkankai - ridged and smooth skinned - are interchangeable and either can be used in this or other recipes. While young and tender, the squashes are mild and delicious as vegetables and are used in Asian cuisines; but if left to mature, they become fibrous loofah sponges perfect for scrubbing away dry skin and dead cells from our bodies! Serves 4 - 6 Ingredients: 2 medium young Loofah Gourds (Peerkankai) 1 green chile ( Serrano or Jalapeño), cored and minced 1 cup Toor Dal 1/2 tsp Sea Salt 1/2 tsp Turmeric 1 Lime/Lemon Tadka/Thalippu: 2 tsp Ghee/Oil 1-2 Dry Hot Red Chile 1/2 tsp Brown Mustard Seeds 1 pinch Asafetida 1 stem fresh Curry Leaves Method: ...

A beloved South Indian delicacy, Mulagai Pachadi is a wonderful side to almost any meal!  Mulagai Pachadi is a tongue tingling side-dish to accompany mild curries such as poricha kuzhambu , molakootal , simple dal , etc. Any kind of fresh chiles can be used to prepare this pachadi; I particularly like the mild long banana or regular yellow chiles or a mix of mild and hot if you prefer. Jaggery or Molasses (neer vellam) gives it a delicious flavor but do not use black-strap kind. Ingredients: 5 - 6 Banana or Yellow Chiles 1" ball dried Tamarind or 2 tsp Tamarind concentrate 1/4 tsp Turmeric 2-3 Tbsp Jaggery, Molasses, or brown sugar 1/2 tsp Sea Salt 1/2 tsp Fenugreek seeds (Methi) 1/2 tsp uncooked rice 1 Tbsp white/tan Sesame seeds 2 tsp Indian Sesame Oil 1/2 tsp Brown Mustard seeds 1 stem Curry Leaves, sliced Method: If using dried tamarind, soak it in a little warm water to cover for a few minutes to soften. Knead with fingers and strain out the juice in a b...

Indian style Cucumber pickles is another way to enjoy the bounty of cucumbers. I needed to make a big batch of pickles quickly to serve with yogurt rice for a big, huge really, group. Although unripe mangoes would be the ideal ingredient, all I had in the fridge were a big bag of cucumbers and carrots! Since there was no time to run out to the store, I made the pickles using the cukes and the carrots. The luscious pickle turned out to be a great hit - juicy, cool cucumbers and crunchy carrots, what's not to love? They have a faint aroma reminiscent of mangoes - even looks like it! Note: You may use hothouse cucumbers or other kinds instead of the Persian. If the cukes are mature, use a teaspoon to remove and discard the core and seeds. Peel the cucumbers only if their skins are waxed; otherwise peeling is not necessary. The sesame oil used here is the Indian type; if it is not available, use your favorite mild-flavored vegetable oil. Citric acid is a white crystalline...