Geetha's Kitchen

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...

My veggie bin was the inspiration for this dish; I had a piece of pumpkin (Cascabel), red and yellow peppers, tomatoes, and red onions. And lots of cilantro. The perfect combination of veggies for a delicious  peperonata . It turned out so fabulous, Paji has become an avid pumpkin buyer to the point that I was joking that he should have been named Peter after the pumpkin loving nursery rhyme character :)! Silliness aside, the combination of sweet pumpkins with the tangy tomatoes is tongue tingling and tasty.  The touch of jaggery is not needed if the pumpkins are sweet. And cilantro adds that final crowning touch that only its inimitable flavor can add.  If you like a hot and spicy dish, a pinch or two of hot dried crushed chiles or fresh green chiles may be added along with the onions. Although each type contributes its own characteristic flavor, Pumpkin Peperonata is just as delicious made with other pumpkins/winter squashes such as banana squash, butternu...

Fava With Veggies & Chips Red Lentils are considered gentlest on the digestive system as well as anti-inflammatory of all the members of the legume (bean/lentil) family; they are often recommended on Ayurvedic diets. Next in line for its gentle and anti-inflammatory qualities is another favorite - Mung beans! So I decided to try red lentils/mung beans to prepare Fava, a popular puree from Greece instead of the harder to digest yellow split peas. I should think that red lentils/mung beans should work just as well ... a bean is a bean, right?  Both red lentils and yellow mung beans make a lovely Fava. The other best thing :) about red lentils or mung is that they cook very quickly - in about 20 to 30 minutes - as opposed to the yellow split peas, fava beans, or chick peas which take as much as an hour or more. Don't get me wrong, I am not suggesting to totally eliminate them from the diet; they are just not on our anti-inflammatory diet for now. Chick peas are no...

Aapams Aapams, also known as hoppers, are delicate pancakes with crisp, lacy edges and a spongy soft center. They are traditional breakfast or brunch fare in Kerala, other neighboring states of India and Sri Lanka. Served with sweetened coconut milk, mild stews or spicy curries, aapams make a delectable repast; the spongy aapams readily soak up the coconut milk and syrup or gravy from the curries and become deliciously succulent. The ingredient list for the batter is quite simple - mainly rice and coconut! Rice flour specially made for aapams are sold in Indian Markets and can be used instead of grinding the rice. I like to store the freshly made batter overnight or for about 8 to 10 hours in the fridge to allow slow fermentation which develops a lovely flavor while still keeping the batter sweet - a secret I learned from baking bread :-). The batter must be allowed to ferment adequately to produce light and springy pancakes; if it is not, the result would be heavy and doug...

Simple Korma is a very versatile stew that goes with almost any meal - serve it over cooked grains like rice, couscous, quinoa, bulgar, etc., or with roti , dosas , idlis , aapams , upma , sevai (rice sticks/noodles), etc. Tomatoes add a little tang and color to the otherwise sweetly flavored mild korma. Many different veggies may be used singly or in a combination that you prefer. Zucchini, sweet & regular potatoes, carrots, cauliflower, yellow or chayote squash, and other summer as well as winter squashes will work quite well.   Cucumber-Lauki Korma Ingredients: 1 medium Zucchini 2 or 3 small to medium Cucumbers 1 small Lauki (Opo Squash) 1/2 tsp Turmeric 1 tsp Sea Salt 1/2 cup Coconut 1 tsp uncooked rice 1 1/2 tsp Cumin Seeds 2 Tomatoes, cut into quarters 1-2 Hot Green or Red Chiles 1/4 cup Coconut Milk (optional) 2 stems Fresh Curry Leaves 1 tsp Extra Virgin Coconut Oil Method: Grind the coconut, rice, cumin seeds, and chiles ...

Sweet Potato stew is sweetly spiced with Indian cinnamon, cardamom, cloves and bay leaves.  It is the perfect companion for Aapams , the spongy rice pancakes delicately flavored with coconut milk. It is good with rice, dosas, idli, or breads as well. I like using a combination of both the pale colored and the orange sweet potatoes for this stew. Other veggies that are delicious additions are, tender green beans, chayote squash, parsnips, and other tender summer squash.  Another delicious veggie I love to  include is fresh fennel bulbs - they add a delicate yet delectable flavor to the stew. As always, when using whole green chiles, please be careful to fish them out of the stew and discard before serving so that no unsuspecting victim accidentally chews on them thinking they are green beans! You may like to fish out the whole spices and herbs - cinnamon, cardamom, cloves, bay leaf - as well. Sweet Potato Stew Ingredients: 1 Tbsp Coconut Oil 1 one-inch ...

A friend sent me a list of some super foods that we often overlook but should incorporate into our daily meals; you don't have to eat all of them every single day but include them as often as you can. I have added a few of my own to the list. Check out the following good for you as well as good tasting foods with suggestions on how to include them in your diet. Enjoy!! ARTICHOKES: Low in calories, high in fiber, artichokes are an anti-oxidant food and also good sources of many vitamins and minerals. Try them  whole steamed, the hearts in salads, stir-fry, risotto, and dips. AVOCADO:  Amazingly delicious, creamy and smooth, avocados are anti-inflammatory and a fantastic source of fiber, beneficial fats, carotenoids, Vitamins B5, K, & C, and easily digestible protein.  Serve them in the shell, in salads, dips, sandwiches. Try guacamole or  avocado salsa - yum! BARLEY: A wonderful grain highly prized for its many qualities, it has been eaten by humans...