Geetha's Kitchen

Greek Walnut Cookies are especially delicious a few days after they are made - if they survive that long :)!  Very easy to prepare, they are a lovely addition to the holiday dessert table.  A whole clove is inserted in each cookie to signify the gift of spices that the three wise men brought to Bethlehem.  I love the gentle flavor that the orange flower water adds to this cookie.  I freeze at least half the cookies to keep them fresh and also to keep them out of sight.... and off the hips :). Since they are going to be ground, one can use the cheaper bits and pieces of walnuts rather than the more expensive halves. Pre-toasting the walnuts bring out their full flavor.  Coconut oil may be used instead of the butter substitute if you wish. Ingredients: 3/4 cup Walnuts 1 tsp Orange Zest, finely grated 11/2 cups Unbleached Flour 1 Tbsp Cornstarch 1/2 tsp Baking Powder 1/2 cup Confectioner's Sugar 1/4 tsp Sea Salt 1/2 cup Vega...

Arachu kalakki means "ground mix" in Tamil/Malayalam; and ground mixture it is - mangoes or Indian gooseberries (nellikai or amla), chiles, and coconut are ground and mixed with water or buttermilk/yogurt to make an uncooked soupy chutney or sauce; it is also called Uppu Mangai or Neer Nellikai Pachadi depending on the ingredients.  Although the traditional ingredients for making arachu kalakki are baby mangoes (kanni manga)/gooseberries (nellikai) in brine, hot pickled ones may also be used.  When using hot pickled mangoes/gooseberries, chiles may not be needed.  Arachu kalakki is a good way to use up aging pickles with soft mangoes/gooseberries. It is typically served over dry kinds of food like rice/grain dishes, upma , idlis ,  kozhakattais , sevai (rice noodles), etc. If you would like to use dried mangoes/gooseberries, soak a small handful of the dried pieces in warm water until softened before proceeding with the grinding.  You will need to adjust the...

This delicious duo is unbeatable for making any breakfast or dessert super special.  I whipped these up one morning to serve with breakfast for some very special people :).  Use any combination of frozen or fresh berries - I use whatever I have on hand.  These sauces are fantastic on their own as  a snack or dessert or over pancakes and as toppings for yogurt, ice cream, pudding , etc. Chunky Applesauce Applesauce   4-6 servings Ingredients: 4 large Apples, one kind or assorted 1 generous pinch Sea Salt 1 Cinnamon Stick or 1/2 tsp ground 2-4 Tbsp Water 1-2 Tbsp freshly squeezed Lemon juice a little grating of fresh Nutmeg, 1 pinch Method: Wash, core, and chop the apples; peeling is not necessary but you can if you wish. Place apples, cinnamon, salt and a couple of Tbsp of water in a pan and cook covered until the fruit is soft - this might take about 5 minutes or so.  Stir occasionally to prevent sticking or burning. Remove fr...

A Puzhukku is simply a fragrant stew flavored with coconut, chiles, cumin seeds and fresh curry leaves; karamani (dried cow peas/red chori beans), are often added to vegetable puzhukkus to make them hearty. Puzhukku is a traditional home-style thick Kerala stew to accompany plain rice or kanji (gruel typically made with a grain like rice, wheat, etc). This one is made with Kabocha squash, a sweet pumpkin-like winter squash with green skin and usually the traditional karamani beans. Black-eyed peas make a great substitute when karamani/cow peas are not available as they are in the same family and very close in taste. Black-eyed peas are eaten on New Year's Day for good luck according to the Southern tradition in the United States - a very tasty and nutritious tradition that I am very happy to observe :). They are a great addtition to Mathan Puzhukku.  The chiles, cumin, and coconut flavor the stew beautifully; the protein-rich black-eyed peas balance the sweetness of the s...