Geetha's Kitchen

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, ...