Geetha's Kitchen

Sweet Potato Pancake with Brown Sugar Syrup and Pecans These delicious and toothsome pancakes are heavenly; they remind me of pecan pralines with the brown sugar "butter" sauce and toasted pecans!  All the recipes I have seen use cooked, mashed sweet potatoes; too much hassle for me!   So, I created and tweaked my own recipe to use raw, grated sweet potatoes.  It goes together rather quickly to produce delectable pancakes.  I serve them with the brown sugar sauce, fresh chunky applesauce and/or luscious orange slices.  The leftover cakes hold up quite well and are delicious with the  cranberry thokku  too for a savory option! These make a perfect breakfast/brunch for company or special occasion.  I am serving these for the New Year's day this year!  Happy New Year's Day Everyone! Any extra sauce may be saved in a covered jar and refrigerated; warm gently until heated through when ready to use.  It makes a great topp...

Quinoa Soup is a treasure I found on a recent trip to Peru to add to my collection of fantastic soups. An Andean lady from Maras demonstrated how to prepare this simple but soulful soup; it is so easy and yet sustaining with all the essential ingredients for good health. Apparently on the cold highlands of the Andes, the day may start as well as end with a warming soup like this. Our hostess chopped and diced the veggies in the order she needed as the soup was bubbling along. She recommended eating quinoa soup twice a week for not only good health but great complexion :) - ladies take note! The first thing I cooked upon returning from the trip was ... any guesses? Absolutely Delicious! I have given the recipe here as I witnessed to the best of my recall; for best results, add the vegetable ingredients in the order given. The soup we had in restaurants had local zucchini, red bell peppers, cilantro, and once, even finely diced tomatoes in addition to the other basic ingredients; s...

Muesli is one the most healthful foods there is and very easy to prepare; it was one of Kou's favorite breakfast foods while growing up.  It is delicious cold but may be served warm on a cold day!  This is my all time favorite go-to recipe for breakfast.  It is loaded with nutrient-rich ingredients which provide everything from anti-oxidants to plenty of complex carbohydrates and protein that jump-start your day but sustain you through to lunchtime. The following recipe will make 2 servings; you can multiply the amounts to suit your needs.  Feel free to vary and change the spices, nuts, dried and fresh fruit, berries, etc according to the season and your preference.  Although the muesli is quite sweet and satisfying with all the fruit and soy milk, you may like to sweeten it with a little maple syrup or brown sugar. 2 servings Ingredients: 1 cup Oats or multigrain flakes 1 Apple, finely chopped (not necessary to peel) 1/3 cup fresh Blueb...

These are so delicious and therefore I make them so often that now the recipe is indelibly etched in my brain!  The fact that it is simple and quick doesn't hurt either :).  I have served them to people of all ages and persuasions and everyone loves them.  A fantastic use for overripe bananas that no one wants to eat! Note: If you do not have oat bran, substitute with old fashioned or regular rolled oats. Oat Bran Muffins in the foreground 12 muffins Ingredients: 3 medium sized ripe Bananas, mashed 1 cup Oat Bran 1 cup Whole Wheat Flour 1/2 cup Sugar 1 tsp Baking Powder 1 tsp Baking Soda 1 tsp Sea Salt 1 Tbsp Cornstarch 1/2 tsp freshly ground Cardamom seeds 1/2 cup Almond meal or chopped walnuts 1 cup non-dairy milk Toppings for decoration: Oats, Sesame seeds, sliced Almonds/Cashews, etc. Method: Peel the bananas and place in a large bowl; mash coarsely with a fork or potato masher. Add the rest of  the ingredients to the bowl...

Dal Paratha with pickles and Checca I made these parathas with leftover dal - an inspiration from Hema! Dal parathas are quite easy to prepare, delicious, nutritious, and filling.  I served them with a side of freshly made  Checca  (fresh tomato salad) and pickles - YUM.  Plain yogurt or a raita is another traditional and terrific accompaniment to parathas. Plain cooked dal may be used to make these parathas; when using plain dal, add some seasonings and herbs to your taste. These Parathas are fabulous in a lunch box  as well as a nice snack with a hot cup of tea!  Ingredients: 2 cups Whole Wheat Flour (Atta) 1 pinch of sea salt 1 cup cold  Simple Dal  or Chunky Chana Dal Water if needed About 1or 2 Tbsp Oil for cooking A small handful Fresh Fenugreek or dry (optional) Method: Combine the atta (flour) and salt in a large bowl; stir in the dal and knead in the bowl adding a few drops of water if needed to make a pliable bu...

Lemony Poppy Seed Muffin Lemony Poppy Seed Muffins are the best muffins ever!  These fragrant muffins are easy to make and very satisfying with their tangy taste. This recipe is adapted form Isa Chandra Moskowitz's cookbook Vegan with a Vengeance; I added lemon juice for a more lemony taste that my family adores. I like to make a double batch and freeze the extra muffins. Moskowitz recommends freezing the batter - to freeze the batter, pour into muffin liners placed in muffin pans and freeze until solid; place the frozen muffin batter in re-closable storage bags and keep frozen.  When ready to bake, place the frozen muffin batter back in muffin pans and bake - frozen batter will require about 8-10 minutes extra time. These muffins may be baked using the mini muffin pans as well; for mini muffins, bake at 375*F for about 12 minutes or until a toothpick comes out clean when inserted close to the center of a muffin. Makes 12 large muffins Ingredients: 1 3/4 cups...

Avocado Toast Topped With Green Chile Chutney  With its inimitable and lovely chile flavor, Chile relish is a delicious all purpose seasoning to have on hand; it is wonderful to spice up whatever you are cooking, as a chutney/pickle with meals, Dosa, burgers, bajjis or other snacks, and as a sandwich spread.  I concocted this so that the members of the family who love their food hot can spike their foods to their hearts' content :).  I love to add a little dollop as a side with rice and mild curries.  It is fantastic as a starter spread atop yogurt, ricotta, or cream cheese surrounded by crostini or crackers; a little schmear makes plain old grilled cheese come alive!  Once you start making and enjoying chile relish, I am sure that you will find it indispensable and discover many uses for it. Try both green and red chile relish; each has its own unique flavor - the green chile has that fresh, crisp  taste while the red is a bit sweetly fruity.  ...

Pradhaman (translates as chief or first) is a traditional and delightful Kerala dessert and a small portion is always served to be eaten first at any banquet - a welcome preview of what is to come! There are many types of pradhamans in which the star ingredients may be rice or rice products, dals, or fruits such as jack-fruits or plantains; all are typically made with jaggery and coconut milk and are porridge-like - a bit soupy. This pradhaman is also called "idichu pizhinja payasam" as freshly grated coconut is "pounded and squeezed" to extract the milk.  I have given the option of canned coconut milk to make it easier. Some families flavor the pradhaman simply with dried ginger only and the toasted coconut; others like to add cardamoms and cashews. Try both and decide for yourself. It is important to stir regularly so that the pradhaman does not stick or burn. This is a gluten and dairy free and fat free too if the ghee is omited. If you like, use cocon...

A delicious and simple Pulao - brown rice provides better nutrition; if using brown rice, cook it until done before stirring in the greens and herbs at the end. Depending on the herbs you use, it can be Caribbean, Indian, Mediterranean, Persian, etc. I have given suggestions but you may choose your own favorite herbs. Whichever of the herb combination you choose, a bean dish such as Chole  or  Rajma , a raita and/or chopped salad make wonderful accompaniments. Mushroom Ragout is delightful served over the rice.  For the garnish use your favorite nuts/seeds; I love to use sunflower seeds, pine nuts, almonds, cashews and pistachios, etc. Cooked edamame or green fava beans may be added instead of peas for a delicious change. 6 Servings Ingredients: 1 cup long grain rice 1 tsp Sea Salt 1 large Onion, finely chopped 1 clove fresh Garlic, minced (optional) 2 Tbsp Extra Virgin Olive Oil Herb combination of your choice A large handful of leafy greens (spinach...

Potato Chat With Radish Salad & Green Chutney Roasted potato starters are a treat for the eyes as well as the palate! And Very Yummy without extraneous calories to make one feel guilty to boot.  These are so good, I make a meal of them just like baked potatoes! Make the salads and the roasted potatoes a day ahead; then heat the potatoes to serve when you are ready.  Also, if it is too much to make all three of the salads, make the one you like.  Roasted potato chat is an adaptation of Sheelu's recipe. Simply superb! Some radishes (both daikon and regular) tend to be a bit spicy; the lemon, salt and spices tone it down. Sometimes I like to add either fresh turnips or Jicama to the radishes to tone it down for those who prefer a milder salad. Sheelu added a little chat masala to the mooli (radish) salad also.  Any leftover salad may be served with other meals. Chat Masala is a mixture of spices and salts used to sprinkle on fruit and veggie salads; it...

          Kozhakattais with  Sweet Potato Chutney I Kozhakattais are steamed rice dumplings - the South Indian equivalents of gnocchi - albeit made with ... you guessed it - rice! It is amazing what one can do with rice :D. These kozhakattais are delicious hot, warm or cold (room temperature cold, not ice cold) anytime at all. I made mini ones to serve as starters with Sweet Potato Chutney - they were very quick to disappear - not a single one remained! Kozhakattais were often prepared as fasting day foods. Some of the fasts were more like food festivals (lol) - fasting meant only that plain cooked rice was not eaten; but delicacies made from it or other grains were. And believe me, nobody felt even a tiny pang of hunger on these fasts! We loved eating the leftover kozhakattais for breakfast especially with the beloved kozhakattai story. I made these kozhakattais with converted rice aka parboiled rice, Uncle Ben's, etc.   Plain raw rice ...

Cream colored sweet potatoes work best for this dish; the orange ones with their higher moisture content get a bit mushy. Serve this delicious dish as a side dish with freshly cooked rice, Simple or Authentic Sambar or any kind of kuzhambu like Whole Mung With Basella for a lovely meal.  I like them as a nice snack too! 2 - 4 Servings Ingredients: 2 large Cream colored Sweet Potatoes 1 pinch Turmeric 1 Tbsp uncooked raw rice 1/2 tsp Fenugreek Seeds 1 or 2 dry Red Chile 1/2 tsp Sea Salt Thalippu/Tadka: 1 tsp Oil 1/2 tsp Brown Mustard seeds 1 Tbsp split, skinless Urad dal 1 or 2 hot green or red chile 1 pinch Asafetida 1 stem fresh Curry Leaves, minced Method: Dry roast the rice, fenugreek and dry chiles in a small pan until rice is golden and slightly puffed; cool and then grind coarsely. Wash and trim the sweet potatoes; it is not necessary to peel them but you may if you wish.  Cut them into 1/2" chunks/cubes. Heat the oil in a...

These mushrooms really are sensationally sumptuous; and how! Linda D. very kindly shared the recipe with me; I have adapted her recipe so that you can make a smaller quantity (the original served 60 people!). I like using medium sized mushrooms for appetizers; use large ones if you like - they are perfect with meals. It can be vegan if you omit the cheese. Ingredients: 1 lb White Mushrooms 2 Tbsp Butter/oil for cooking and oiling 1 small onion, finely chopped 1 clove fresh Garlic Sea Salt & Pepper to taste 1 pinch Red Pepper (cayenne) 1 small handful Parsley, finely chopped 1/4 cup finely grated Parmesan cheese 3 oz. Bread Crumbs Method: Lightly oil baking sheet(s) that can hold the mushrooms in a single layer. Wash the mushrooms in cool water quickly and drain on absorbent towels. Snap off the stems from the mushrooms and chop finely; reserve the caps for stuffing. Heat 1 Tbsp oil/butter in a large skillet and cook the chopped mushroom stems, onions and g...

This is a delicious but simple dal - great with rice or other grains, roti, and/or by itself.  We love the nutty taste of the chana dal which is really split and decorticated (skin removed) chick pea! I believe that it is made from the brown Indian chick pea rather than the golden type known as Kabuli chana or garbanzo bean. Chana dal (unlike mung or masoor dal) retains its shape and does not easily cook up mushy; hence the name 'chunky' :-).  I used a pressure cooker to cook this dal; it is a great tool to cook all dals, whole beans and grains quickly. Notes:  This is a versatile dal that changes its flavor based on the spices used - instead of the mustard and cumin seeds, substitute 1 tsp of panch phoron for a lively but different taste; or saute some leeks/onions after the thalippu is made and stir in some tomatoes before adding the dal.  Yellow or green split peas may be used instead of chana dal; one or the other dals may be omitted or used in any combinat...

Imagine arugula in a curry! - I was amazed at how lovely this curry turned out; the peppery and pungent arugula became quite demure and mellow when cooked.  It is delicious served with rice, any rotis, or just dal if you are wanting to keep your caloric intake low; I served it with theplas  and chana dal .  If you are not convinced to use arugula, other greens may be used instead. For a mild curry, remove the cores from the chiles or eliminate them altogether. You can also reduce the amount of Sambar Powder to 1 or 2 tsp. Ingredients: 1 Tbsp Oil 1/2 tsp Mustard Seeds 1 Tbsp Urad Dal 1 pinch Hing/ Asafetida 1/2 tsp turmeric 1 small Onion, chopped 2 hot green (Serrano/jalapeno) chiles, minced 2 medium Sweet Potatoes, diced 1 medium Red or other colors Bell Pepper, diced 3-4 cups Arugula (~ 6 oz), coarsely chopped 1 Tbsp  Sambar Powder Method: Heat the oil with the mustard seeds  and urad dal until mustard starts popping. ...

Methi (Fenugreek) Thepla Theplas are spicy flat breads (rotis) made with herbs.  It is similar to a tortilla in that it is a flat bread; but there the similarity ends.  A thepla is much more than a vehicle for wrapping other foods; it is a lovely spicy snack on its own or may be part of a meal.  Usha J. was very gracious to show me how to make these and I have been making them ever since :).  I am told that the traditional way to eat them is accompanied by Kichdi (a rice and lentil risotto quite popular all over India), a vegetable (with potato) curry, fresh  yogurt , papadams, and pickles.  I often serve them with Simple dal , Sweet Potato Curry, and Hot Lemon or Mango Pickles.  The leftover theplas are wonderful whether warmed up or at room temperature with a bit of Indian pickles and a cup of Chai . Fenugreek (fresh methi) is the most popular herb for making these wonderful rotis; but dill, mint, cilantro, spinach or other fa...

Here is another easy, delicious (and healthy) recipe from the ancient times thanks to The Classical Cookbook (my inspiration for   Coriander-Crusted Eggplant and Cato's Lentils ).  This fresh tasting slaw is a lovely dish that can be served as a starter or with a meal. The only ingredient I have left out is rue, an herb that is neither commonly used nor easily available (did not find any either fresh or dry in any of the markets).  If you are interested in replicating the ancient recipe, rue is available for purchase at most nurseries. According to the Classical Cookbook, Romans of antiquity (and Greeks too as is evident from the title of this post) were very fond of cabbage and grew them avidly.  The doctors of the times recommended cabbage as a cure for headaches, arthritis, stomach problems and even as prevention for hangovers if it was eaten before indulging in alcoholic beverages. Whether or not cabbage was helpful in curing the various...

Coriander Crusted Eggplant, an adaptation of an Ancient Roman recipe from The Classical Cookbook, is absolutely delicious! I made it as a special treat for an avid fan of ancient Roman history! I tweaked the recipe (just a tiny bit :D) by replacing the fish with eggplants; Roman chefs prided themselves on surprising their patrons by presenting them with dishes made to look and taste like something they were not.    Fish this was not - but simple though the recipe was, the eggplants tasted delicious. Despite the lack of fancier fare like honey-glaced dormice and roasted peacocks, the eggplant made for a splendid meal along with Cato's Lentils and Athenian Cabbage Salad - YUM!  Barley bread and some Globi for dessert (based on recipes from Meals and Recipes from Ancient Greece, Around the Roman Table, and The Classical Cookbook) would have made it  a truly memorable meal - a veritable feast for the gods!  There is always next time! 4 Servings Ingredients...

A winner of a recipe! I wanted to use up the broccoli while it was still fresh. I served the broccoli with peanut sauce with brown rice and tofu curry for a fabulous meal. What little leftovers remained were sought after and eaten up the next day! Although quite simple, the sauce is so delicious that it makes the dish. I bet I could serve this sauce over other veggies too :D. 4 Servings Ingredients: 11/2 lbs Broccoli, cut into large florets 2 large Carrots, slice diagonally 1 Red Onion, cut into vertical slivers 1 Tbsp Oil 1 big pinch Turmeric Sea Salt to taste 2 Tbsp Kecap Manis (sweet Soy sauce) 2-3 Tbsp Soy Sauce 2 Tbsp Peanut Butter 1-2 Tbsp Rice Vinegar 1- 3 Tbsp Sambal Oelek 2 Tbsp Chopped roasted peanuts to serve Method: Heat a wok/kadai and swirl the oil to coat; stir in the onion and cook with a pinch of salt over medium heat until lightly caramelized. Stir in the broccoli and carrots pieces with the turmeric and a pinch o...

I thought all my clothes had shrunk! Could it be that the laundry was done with hot water inadvertently? But really - all of them? The realization dawned and that it was not the clothes which had shrunk but my size had expanded :D! - and well it might - with all the cooking, tasting, and.... most importantly EATING. My physician told me that the easiest way to reduce the weight would be to take a medication; the meds suppress appetite and soon the the weight would come down. So how long did I have to take them, I asked. He told me that once I stopped them, the weight would come back - albeit slowly. He then recommended that I could follow a meal replacement plan since I did not want to take any medications - there were different types of shakes available just for this purpose!  Wow, it sounded so easy to replace just one meal with a shake. But when I checked out the shake (I read labels of everything), I was appalled at what I saw on the label. I could not bring myself to ...

Home Grown Mint (Mentha spicata) Mint is perhaps the easiest of herbs to grow at home - and the benefits of having this brightly aromatic herb fresh are endless ... delicious in salads, teas, curries, wraps, and of course as garnishes .... desserts, fruit salads and fancy beverages would not be complete without a little sprig :D. Although there are different kinds of mints used in the kitchen, spearmint (Mentha spicata) is the most popular. P eppermint is used predominantly for teas and flavorings and spearmint for tea as well as all other cooking needs. Mint is an enormously useful herb beyond the kitchen too: it is used in medicines, perfumes, soaps, oral hygiene products, insect repellents, etc, etc. I find that stem cuttings are the best and quickest way to grow mint. It grows quite easily from cuttings - child's play :>! I grew mine years ago from the leftover stems after using the leaves for cooking. Since it is a perennial herb, o nce planted mint will keep growing ...

Cato's Lentil Stew proves that the ancient people knew how to prepare and enjoy their food! Although it is simple, it is nonetheless quite delicious. I know this is one dish that I will make again and again. It is adapted from The Classical Cookbook by Andrew Dalby and Sally Grainger. I tweaked the recipe just a little - left out the rue as it is a plant that causes mild to severe contact dermatitis and didn't want to find out what it would do to my insides when ingested ... since my other motto (besides "waste not") is ... When in doubt, leave it out .... Although rue was a common pot herb in antiquity, it lost favor and faded out of the realm of culinary art. "Garum" or fish sauce also got axed - no creature extracts in my food please :D! And, although I like sweets just as much as the next person, I am not a fan of sweetened stews and veggies; so the honey and concentrated grape juice called "defrutum" were also left out. If you lik...