Geetha's Kitchen

A South Indian take on a traditionally North Indian dish using America's Southern Greens - Simply Saag Aloo is just simply yummy! Typically regular spinach and potatoes are used to make this dish. Although I used a mixture of kale, collards, mustard and turnip greens, other leafy green veggies such as chard, beet greens, Malabar spinach, etc may be substituted. I also substituted cream colored sweet potatoes for the regular. Roasting the sweet potatoes adds a delicious smoky layer to the flavors. When using hardy greens like kale, pureeing tames them producing a velvety texture. Ingredients: 1 lb Mixed Greens, finely chopped 1 Serrano/Jalapeno Chile, blossom end slit 1/4 tsp Turmeric 2 medium Cream colored Sweet Potatoes, diced 2 tsp Coconut Oil 1/2 tsp Brown Mustard Seeds 1 Tbsp split, skinless Urad dal 2 dried Red Chiles Sea Salt to taste Method: Coat the diced sweet potatoes with 1 tsp of the oil, a pinch of salt and turmeric; roast in a 400 degree oven until tender and sligh...

This vegan custard may be prepared many ways: almond, butterscotch, chocolate, lemon/lime, vanilla, or with a floral essence using rose or orange flower waters! How's that for versatility? :-) I have outlined the recipe for the flower water infused delicate pudding/custard. You may use the alternate ingredients given (instead of the flower water/coconut/nuts) to make the other types of puddings. Kewra is another lovely aromatic flower from Asia which is known as screw pine or pandanus and is used to flavor desserts and other foods. If coconut milk beverage is not available, diluted coconut milk may be used; you may use rice or almond milk also. The amounts of sugar/syrup and flavorings may be increased or decreased to suit your taste. The cooking times may need to be adjusted as well as microwave ovens vary in their power. 4-6 Servings Ingredients: 2 cups Coconut Milk Beverage 2-3 Tbsp Cornstarch/Arrowroot powder 2-3 Tbsp Organic Sugar/Agave nectar 1-2 tsp rose/orange flower water ...

Paruppu Kanji is the leaner, no-nonsense cousin of Paruppu Pradhaman although it shares some of the ingredients of the rich pudding. It is a traditional offering for Sivarathri festival which falls in the winter months. After fasting the whole day, family members, friends, and neighbors gather together to give each other support to stay up the entire night praying, singing, and chanting melodious songs and bhajans in praise of Lord Siva. The Paruppu Kanji along with idlis or the sweet crepe-like Vella Dosai provides the staying power of protein as well as a bit of sugar for energy for keeping up the spirited chanting of bhajans. This year Sivarathri falls on February 20th. Happy Sivarathri everyone! Ingredients: 1/2 cup split, skinless (yellow) Mung Dal 1 cup fresh Coconut, finely ground or 1 cup coconut milk 1/2 cup Brown Sugar/Jaggery 1 Tbsp freshly ground dried Ginger (chukku) 1-2 pods Cardamom (optional) Optional Topping: 1 tsp Ghee 2 Tbsp small Cashew pieces 2 Tbsp raisins ...

We loved sweet and tasty Vella Dosai as children when Amma served them with freshly churned butter; perfect special after-school treats! They are quite easy to make also. I have included my lightened version that makes use of a little Stevia extract so that the amount sugar is reduced without affecting the taste. If you prefer not to use Stevia, double the amount of brown sugar. Ghee adds a lovely aroma to the vella dosai; but Indian sesame or other oil may be used to cook them. To make a good thing even better, a mashed banana, chopped jack fruit or apples may be added; when using fruit, add them to the blender after pureeing the coconut until the fruit is incorporated but not pulverized. Yummy! Ingredients: 1 cup Whole Wheat Flour 2 Tbsp Rice flour 1/4 cup Jaggery/Brown Sugar Stevia Extract as needed 1/4 to 1/2 cup fresh grated Coconut or 2-4 Tbsp dry 3-4 pods Cardamoms 1/4 tsp Sea Salt Oil or Ghee for cooking Method: Combine whole wheat and rice flours in a medium sized bowl. Cru...

Fried Thayir Milagai Thayir milagai and a bowl of Yogurt Rice is a simple but perfect combination; it is one of our all time picnic favorites :D. We enjoy these delicious chiles with everything - rice, dosas, and even toast. I know some friends who love to munch on a bowl of these for a little snack! It is quite easy to make thayir milagai; the best time to make them is in the summertime when chiles are abundant and we have long, hot, sunny days to dry them. I remember all the ladies getting ready to prepare all sorts of dried veggies - particularly the yogurt chiles - every year. Helping to bring in the dried chiles and put them back in the marinade were some of the duties of all the children - one of the side benefits of helping was that we loved sampling the delicious half-dry chiles :D. The half-dry chiles are also delicious with Molagushyam , Molakootal , and other mild curries - I am sure that it was no mystery to Amma how quantity of the chiles were dwindling rapidly. Thayi...

Winter has come and gone by in the blink of an eye and Spring is ready to spring! As the days stay brighter and longer, I am energized to really strengthen my resolutions for a new day and the year more than on New Years Day. I am also ready to do my 'spring' cleaning :-}. Just as we clean and air out our home and hearth - or really our closets, garages, or other spaces - our body, mind, and spirit need a little attention too. We absolutely deserve it!! Before you roll up your sleeves and get ready to toss out all unnecessary stuff packed into every available nook and cranny, here is a YOU LIST: You List 1. Smile at Self in mirror 2. Sit and breathe deeply for 5 minutes 3. Think 3 good thoughts about Self (at least 3) “You are you. Now, isn’t that pleasant?” – Dr. Seuss “Be yourself…everyone else is taken.” – Oscar Wilde Have a great day J According to Mayo Clinic health information that I read somewhere, it is good to take 'spring' cleanin...