Geetha's Kitchen

Touffee is a mild vegetable dish from the fair isle of Mauritius; simply prepared with a bare minimum of spices. Touffee is a a creole culinary term meaning "smothered" or "stewed"; it is a contraction of the French word 'Etouffee'. Other veggies such as potatoes, eggplants, taro leaves and stems, etc. are also prepared this way. Sometimes onions, garlic, ginger, and tomatoes are also added.  This is Hema's favorite way to preparing "choko" or chayote squash :) - simply delicious! Note:  Wear gloves or smear your hands with a little oil before cutting the chayote as this vegetable leaves a sticky film on your hands.  The film is not harmful and washes off after a while (if you forget to don gloves) especially when you wash the dishes :). Choko Touffee Ingredients; 1-2 Tsp oil 1 generous pinch Brown Mustard Seeds/Cumin Seeds 1 Tbsp Urad dal (optional) 1 hot Green Chile, end slit OR 1 dry Red Chile, broken into two pieces...

Holiday Bread Casserole with Gravy Holiday Bread Casserole (a.k.a. dressing/stuffing), like its Indian cousin Bread Upma, can be presented as a substantial dish on its own for a light meal or snack. I prefer to call this delicious dish Holiday Bread Casserole because it really is not used to stuff a creature of any kind. With toasty cubes of bread and succulent bits of veggies bound together with delightful fragrant herbs, all that the casserole needs is a little gravy. You may wish to add more veggies such as corn, zucchini or other summer squash, mushrooms, etc. If you want a good Bread Casserole, you have to start with good bread - artisan breads like garlic, rosemary, ciabatta, or country Italian/French loaf all lend themselves to making this dish a fabulous treat. Although a day old bread is preferable, fresh bread may be used also with a little extra care.  Good bread should never be discarded just because it gets a little old or stale. Every cuisine has at le...

Cran-Fruit Salad Here is a bright and beautiful Cranberry Salad that is refreshing as well as tasty - and guilt-free! I like to chop the fruit/jicama by hand for neat diced pieces whereas the food processor makes it more like a relish. But if you prefer, go ahead and use a food processor - the salad will be ready in no time at all. It is the perfect make ahead salad for a family or special company meal whichever way it is made! Frozen cranberries are even better as they chop easily rather than get mushy. It is not necessary to peel the apple. Other fruits that are delicious in this salad are fresh pineapples, persimmons, and firm regular pears. The salad will last fresh for a few days; in fact it tastes better after marinating together for a few hours. Ingredients: 4-6 oz. Fresh or frozen Cranberries 1  small Jicama, Asian or Regular Pear, Peeled 1 Apple, cored 1 Orange 1/4 - 1/2 tsp Sea Salt 1 small Pomegranate, seeded 1 Tbsp Agave Syrup, Sugar or oth...

Lentil-Oats Loaf Muffins Lentil-Oats Loaf Patties  Lentil and Oats Loaf is a toothsome and very satisfying dish, my special Thanksgiving Day recipe of all time! The basic mixture can be prepared in many versatile ways: as muffins, a loaf or patties - take your pick :). I love making the muffins or patties as they are perfect for individual servings and freezing - and the bonus is that they cook faster too! You don't have to wait for Thanksgiving for making this, it is great for any occasion, special or not. Do use the old fashioned rolled oats and not the steel-cut oats. It is great to make a big batch of the Lentil-Oat muffins or patties; they freeze and reheat well. The gravy reheats well also; so I make plenty of gravy too as it is delicious over lots of other dishes - we love it spooned liberally over Holiday bread casserole, mashed potatoes, steamed/sauteed veggies, etc. Note: If you like the Lentil-Oat Loaf mufins/patties, well spiced, add more of all the spic...

Delicious Indian Coleslaw is a hit! - everyone who tried, absolutely loved it. Hema calls it Vegetable Achar or Achards Des Legume s - as the veggies get a bit pickled in the marinade. Use as a topping on any bread for a lovely, fresh tasting bruschetta, as a filling for a spring roll, wrap, or a sandwich, and as a side dish. With all the fresh tasting and crunchy veggies, Indian Coleslaw really satisfies one's craving for the munchies :-). So go ahead and make a big batch ... you'll be glad you did. Note: My favorite is apple cider vinegar and I do not use any sweetener. Any vinegar may be used including rice vinegar. When you use a vinegar other than seasoned rice vinegar, you might like to add about 1/2 tsp sugar, agave syrup, or other sweetener to the coleslaw to mellow the bite of the vinegar.  Hema's Indian Coleslaw (photo by Hema) Ingredients: 1 Tbsp brown Mustard Seeds, coarsely ground 1/2 tsp - 1 Tbsp Oil 1/2 medium Onion 1-2 cloves Garli...

A very easy but rewarding stew that finds its way into everyone's favorite stew list!  Although similar to the Kerala special Olan , this stew has a bit of spice as well as onions. The simmering results in velvety soft veggies some of which melt into the cooking liquid to make a delectable rich sauce. Fresh curry leaves and freshly ground cumin are the essential flavorings; if curry leaves are unavailable, use cinnamon sticks and bay leaves in addition to the cumin. Green chiles add their magical flavor; removing the core keeps the stew mild. Leave the chiles whole with the blossom ends slightly split for a milder stew; remove and discard the chile at the end of cooking. You may use any flavorful pumpkins, winter squash or orange-colored sweet potatoes for this stew. I have used them all singly or in various combinations with great results. Banana squash Stew   Butternut (l), Castillo (at the back), and Banana squash in front Ingredients: 1 Tbsp Co...

Halwa I had given up on enjoying  traditional halwa  as it is made with ghee. Following a whim, I made it with Earth Balance, a butter substitute and Wow! life got a whole lot better :)! Easy to make and simply delicious, this halwa is low in fats too. It was indeed a Happy Diwali! Any leftovers may be saved in the fridge and reheated to serve; store in the freezer for longer storage. Makes about 6 cups of Halwa Ingredients: 1 cup fine Cream of Wheat 1 1/2 cups Sugar 1/4 cup Earth Balance (butter substitute) 7-8 Green Cardamom Pods 1 small pinch Saffron (Optional) 1/4 cup Raw Cashew pieces 1/4 cup Raisins Method: Dry roast the cream of wheat either in a skillet or in a 350 degree F oven until deep golden; roasting in a skillet will require constant stirring; it burns easily if not careful. Let cool slightly while you proceed with the water. Heat 2 and 1/3 cups of water to boiling; stir in sugar and Earth Balance. Reduce the heat to low and pou...

Kidney bean Enfrijoladas Tortillas in Bean Sauce might sound so bland and bleak - but Enfrijoladas are nothing of the kind - they are amazingly flavorful and tasty food. They belong to the homey, comfort food category and utilize leftover beans, tortillas, etc. Once tasted, they are sure to become a family favorite - they have become ours. Beans and tortillas provide great nutrition without impacting your food budget. Enfrijoladas make a hearty meal but the tortillas may be served simply dipped in the enfrijoladas sauce (see picture above) without any stuffing. We love this sauce over chips, Mexican rice , and Kidney bean cakes . Note: Assemble the enfrijoladas just before serving as they taste best served right away; they get soggy if kept waiting too long. 4-6 Servings Ingredients: 1 medium Onion, chopped 1-2 cloves Garlic, crushed 2 Tomatoes, chopped 1 small green Bell Pepper (capsicum) 1 or 2 Jalapeno/Serrano OR Chipotle Chile (optional) 1/2 tsp Turm...

Kidney bean burgers are wonderful - on its own or on a bun piled with all the traditional additions of lettuce, tomato, pickles, onions, etc for a very satisfying meal. Or, they may be tucked inside the pockets of pita breads with your favorite fixings. I like serving these burgers with salsa, tomato chutney or  a simple tomato sauce. The burgers may be made a day or two ahead and grilled with a little barbecue sauce to warm them. These burgers are not as tough as the store-bought ones and hence need to be handled gently while grilling. I made these with only the ingredients allowed on Paji's Ayurvedic anti-inflammatory diet and he really enjoyed his special treat topped with peperonata :).  But really, one does not have to be on a special diet to enjoy these! I used matzo meal since bread crumbs were a no-no; crushed or coarsely powdered dried chapatis or any plain unleavened whole wheat bread or crackers may also be used. Matzo are plain unleavened whole wheat...

Easy to make, delicious to eat, nutritious and easy to digest, what's not to love about Mung Dal Cheelas?! When made thin, these delicate crepe-like pancakes are very similar to the classic Dosas . The batter can be whipped up quickly using Mung bean flour readily available for purchase from Indian markets. Make it simply or with the added veggies and herbs such as onions, chiles, fresh fenugreek or other greens and cilantro, and you will have an amazing meal. Serve the cheelas with Mulagai Podi , your favorite chutneys, pickles or raitas. Stuffed Cheelas About 8 -12 Cheelas Ingredients: 1 cup Mung Flour 1/2 tsp Sea Salt 1 pinch Turmeric 1 generous pinch Crushed Cumin seeds 1 1/3 cup water Tadka/Thalippu: (optional) 1 - 2 tsp Oil 1 pinch Brown Mustard seeds Asafetida (Hing) 1 or 2 Minced Green Chiles Oil for cooking the cheelas Basic Potato , Scrambled Tofu , OR Sweet Potato Curry for stuffing Coconut Chutney and/or Raita for serv...

This quick tofu dish is so beautiful, it is hard to resist snacking directly from the pan; I have had to swat eager hands away many a time trying to sneak a bite or two while still cooking :). It is that amazingly delicious for such a simple dish with few ingredients! Do use the fragrant dried fenugreek leaves as they add an awesome taste to this dish; fresh methi leaves may be substituted for the dry if you wish. If you like more sauce, puree two more tomatoes (for a total of 4) and add along with about 1/4 cup of hot water. You might need a bit more salt; adjust it to your taste. Dried fenugreek leaves are readily available at Indian markets; fresh fenugreek (methi) leaves are available in Indian and Middle Eastern markets.   Kadai Tofu 5 - 6 Servings Ingredients: 1 lb block Tofu (firm or extra firm), cubed 2 Tbsp Coconut Oil 1/2 tsp Turmeric 1 tsp Sea Salt 1 Tbsp ground Coriander seeds 1 large Onion, thinly sliced 3 Bell Peppers, assorted...

Spinach, Onion, and Bell Pepper Medley is a fabulous topping for not only bruschetta, but pasta or any grains such as rice, quinoa, couscous, etc. This simple, quick, and delicious veggie dish may be served with roti and dal too! For a sweet/sour variation, stir in one tablespoon of raisins and a finely chopped tomato before adding the spinach. Bruschetta With Spinach-Pepper Medley 4 Servings Ingredients: 1 Tbsp Extra Virgin Olive Oil 1 pinch Crushed hot red pepper (optional) 1 Red Onion, sliced into thin slivers or half moons 1 clove fresh Garlic, minced 1 pinch Turmeric 2 Red/Orange/Yellow Bell Peppers, cut into strips 1/2 tsp Sea Salt or to taste 8 oz. clean Fresh Spinach, coarsely chopped 2 Tbsp fresh Basil leaves, torn 1-2 Tbsp Pine Nuts, walnuts, or slivered almonds, toasted 8 Whole grain bread slices, toasted Freshly ground black pepper Method: Heat a wok/kadai/skillet and add oil, crushed hot pepper if using, onions, garlic, ...

Love at first bite! I was trying to make something different and delicious with my supply of sweet potatoes for the family -  Sweet Potato Patties are quick as well as uncomplicated; I made them in a matter of minutes.  Serve them anytime any way you like: although they are fantastic on their own, they are marvelous served with green and sweet chutneys and a garnish of chopped onions, tomato chutney , or apple sauce and sour cream! Rice flour, Besan (garbanzo bean flour), Mung bean flour, Asafetida (hing), turmeric, etc are available at Indian markets. Sweet Potato Patties About 12 - 14 Patties Ingredients: 4 cups grated Sweet Potatoes/yams (about 3 or 4) 1/2 small Red Onion, minced 1/2 small Bell Pepper (Capsicum) minced 1 large handful Basella or Spinach, coarsely chopped (optional) 1 Tbsp fresh Ginger, grated 1 bunch Cilantro, chopped 1 pinch Hing 1 generous pinch Turmeric 1 tsp Sea Salt or to taste 1/2 cup Rice flour 1/2 cup Besa...

Thattais are traditional South Indian snacks made with rice and dal. They are part of the Bakshanam category of crispy snack foods which are similar to crackers. These are easy to prepare snacks that do not require any fancy equipment. In the olden days, if people wanted to eat they had to prepare the food themselves; one did not (or could not even if they wanted to) buy ready-made snacks. So the elder ladies of the house gathered together to prepare savory snacks for the family. The best part of thattai making was the last batch of half-cooked Thattais - slightly crispy but still chewy - how we savored those special treats! Amma made thattais often and stored them in stoneware crocks for morning tea or coffee or after-school snacks. Thattais are eaten plain by themselves; they do not require any accouterments. Rice flour, besan, urad flour, etc are readily available in Indian markets. Earth Balance is a vegan butter substitute. The traditional flours for making thattais are ri...

Juicy and crunchy, this simple and easy relish can do double duty as salsa as well as salad!  We love to top our tostadas and tacos with it; delicious with Pulav or other rice or Mexican inspired dishes too.   Corn-Cucumber Salsa/Salad I have used the following veggies for their color as well as taste; other combinations may be used according to availability and preference; zucchini, jicama, green onions, and multi-hued cherry tomatoes are great possibilities.  More hot peppers may be added for a spicy salsa/salad. Persian or English cucumbers do not need peeling. Ingredients: 1 medium Red Onion 1 or 2 Limes 1 tsp Sea Salt 2 small Carrots, grated 2 cups Corn cut off the cob, fresh or frozen 3 Persian or 1 English Cucumbers 4 medium Tomatoes 1 Red, Yellow, or Orange Bell Pepper 1 Each, Mild and Hot Green Chiles 1 large bunch fresh Cilantro Method: Finely chop the red onion and place in a large bowl; add the juice from one lime and a...

Kothu Roti/Paratha is a delicious way to use up leftover rotis and parathas just like making fried rice with leftovers; it is very similar to how leftover/stale bread is used in Bread Pudding , Bread Upma, Panzanella, Ribollita, and Papa di Pomodoro or corn tortillas in Enfrijoladas or Chilaquiles. For the sweet Kothu Roti, only plain rotis and parathas are used; for the savory, you can use any type - even the stuffed ones - we have even made quasi Mexican versions using chopped up leftover bean burritos! My grandmother used to make Sweet/Savory Kothu Roti for my grandfather every time we made rotis. He had lost all his teeth at a young age and had given up on finding comfortable dentures; so my ingenious grandmother figured out ways to prepare food so he could enjoy them. She cut/tore up the rotis and soaked them in hot curries with lots of gravy, milk or light jaggery syrup. Grandfather's favorite was the kothu roti soaked in sweetened milk - the Indian version of "mil...

Scrambled Tofu , cooked kidney beans , and Pumpkin Peperonata contributed to these awesome burritos. As you can see, any and all leftovers can be put to good use without sacrificing good taste! Scrambled Tofu Burritos Note: If you are not serving the burritos right away, wrap tightly in cling film and chill until needed. Bring to room temperature or unwrap and warm them. Serve hot or at room temperature with a side of your favorite salsa.  2 - 4 Servings 4 Whole Wheat Tortillas 1 cup Scrambled Tofu 1 cup Pumpkin Peperonata 1/2 cup cooked Kidney Beans 1 ripe Avocado Salsa I or II to serve Warm the tortillas until they are pliable; if they are not warm, they will break when rolled. Warm the fillings and keep them in separate bowls. Peel and cut the avocado into slices. Place each tortilla on a plate or cutting board and add 1/4th portion of each of the filling ingredients; roll up tightly and cut in half. Allow about 2 or 3 pieces per ...

This mild, delicious and easy to make stew is the perfect paired with aapams , dosa , rice or roti . They are pretty fabulous as a thick soup too.  If you like a hot and spicy curry, add more chiles.  Payar (Mung Bean) Curry Ingredients: 1 cup Whole Mung Beans 2 Tbsp Coriander seeds 1 dry hot Red or fresh Green Chiles (optional) 4 Tbsp grated Coconut, fresh/frozen 2 Tomatoes, coarsely chopped 1 Tbsp Coconut Oil 1 two inch piece Cinnamon bark 3-5 Whole Cloves 1 green Cardamom, crushed 1 large Onion 2 Tbsp fresh Ginger, finely minced 1 Bay Leaf 1/2 tsp Turmeric 1 Tbsp ground Coriander seeds 2 tsp ground Fennel seeds 1 tsp Sea Salt 1/2 cup Coconut Milk 1 stem fresh Curry Leaves 1 tsp Coconut Oil Method: Pick over the mung beans, wash, and soak for about 4 hours or overnight. Drain, rinse, and cook in water to cover until soft. Alternately, cook in a pressure cooker. While the beans are cooking, toast the coriander seeds and the...