Geetha's Kitchen

Fresh Fennel Soup Fresh fennel bulb (Foeniculum vulgare) is a taste treat raw or cooked; it is wonderful raw sliced along with other veggies on the crudites platter or in salads like Lemony Rice Salad and Carpaccio . It cooks to a lovely succulence and adds its delicate but definite taste to any dish you add it to; Risotto and Autumn Gratin benefit from the fabulous fresh fennel touch. Here is a fresh and simple soup that is very quick to prepare; although very light, it is quite tasty and richly flavorful. It is an adaptation of Art Smith's recipe. I add the fennel broth for a more pronounced, sweet fennel flavor; you may substitute fresh water or vegetable broth instead. 4 Servings Ingredients: 1 Tbsp Fennel seeds, lightly crushed 1 tsp Whole Black Peppercorns 2 cups fresh Water 1 Leek or small onion, chopped 1 rib Celery with leaves, chopped 2 tsp Extra Virgin Olive Oil 1 pinch Asafetida 1/4 tsp Turmeric 1 Pinch Ground Red Pepper (cayenne) 1 large bulb Fresh Fennel, chopp...

Mess of Greens Soup "Mess of greens" conjures a large pot of luscious leafy veggies cooked to perfection Southern style - Yum :D. I had a large bag of "Southern Greens" (a mix of collards, turnip greens, mustard greens, kale, spinach, etc) and wanted to make soup for a chilly day. The greens cooked up luxuriously succulent and we had a hearty and delicious Mess of Greens Soup! Oh, to add to the southern-ness, I added smoked paprika for its er, smokiness :) and a couple of sweet potatoes too; the sweetness of the potatoes perfectly complemented the strong greens without making it sweet. I also put in some freshly cooked red kidney beans. The result was really a nice balance between the greens and sweet potatoes with the beans adding to the heartiness . Mess of Greens Soup is a meal in a bowl - with all the veggies :) and protein-rich beans, you really don't need anything else. You can use a pound of any greens in any combination you like. And a word abo...

Paruppu Pradhaman or Dal Dessert, a delicious soupy pudding, is one of the traditional payasams made for special occasions and feasts. Skinless, split yellow Chana or Mung dal are the dals of choice to make this payasam resulting in Kadala Paruppu (chana dal) or Pasi Paruppu (mung dal) Pradhaman respectively. Coconut milk, toasted coconut and cashews contribute to the rich and fabulous flavors of this delightful treat aromatic with cardamom and saffron. Break up the cashews into small pieces about the size of the raisins - this is quite easy as cashews are soft and are easily broken with your fingers. The coconut should be cut about the size of baby teeth :D or 1/2 as big as corn kernels. Either dark or golden raisins may be used. 6-8 Servings Ingredients: 1/2 cup skinless split Mung or Chana dal, sorted 1 pinch Sea Salt 2 cups Jaggery or Brown Sugar 2 cups fresh or canned coconut milk (1 can) 1 tiny pinch Saffron (optional) 5 pods Cardamoms 1 Tbsp Ghee 2 Tbsp raw Cashew Pieces 2 ...