Geetha's Kitchen

Veggie Sheekh Kababs are amazingly delicious and make quite an entrance when presented to family and friends! W ith  the colorful caramelized veggie topping, they are irresistible!!  These Kababs are so delicious, we make a meal of them! Serve them as starters or with a meal.  I had them in a restaurant and the presentation was fabulous; the kababs were topped with sauteed onions and brought to the table sizzling on a hot cast iron platter! I have recreated them here for everyone's enjoyment; I added the succulent caramelized veggies with an eye for color. Veggie Sheekh Kababs Notes:   1. For nicely browned and crispy kababs, deep fry them. Alternately the kababs may be cooked in a skillet with a drizzle of oil. 2. Unripe green bananas make the best kababs - but potatoes will do if the bananas are not available. The dough may be formed into patties also and cooked in a skillet with a little oil. 3. The dough may be prepared a day or two...

We adore the pickled veggies often served in Mexican restaurants; the canned ones are too soft and just not the same. So I made our own. These pickles are very easy to make and you can adjust the heat by adding a little or lot of Jalapeno peppers. The traditional pickles usually contain carrots, onions, garlic, and the Jalapenos; but cauliflower florets, radishes, jicama, chayote squash, zucchini, green beans, etc are welcome additions. If the amount of veggies is increased, the amounts of the seasonings and vinegar need to be increased as well. These Mexican style pickled veggies are so delicious that we cannot stop eating them; in fact they get eaten right out of the jar before they have a chance to properly marinate! They are great as nibbles or starters, on nachos, as a side with any Mexican food, or great to snack on any time. Ingredients: 2-4 Jalapenos 2 Carrots 2 Onions 1 Turnip 2 cloves Fresh Garlic 1 tsp Coriander seeds 3-4 sprigs Oregano 3-4 sprigs Thyme ...

Creamy Sunflower-Pepita Butter is delicious and good for you too! I love serving it with raw veggies, chips, toasted bread; serve it any way you like it. A friend makes it and serves it with slices of carrots, celery, and a few chips for a perfect snack! The herbs may be varied - using whatever is fresh - cilantro, parsley, basil, etc. I have recreated it from the taste and here it is for you to try and enjoy! I process this spread in a high speed blender to get the ultra-smooth texture; you may process in a food processor also but you will have a slightly chunky version. Both are great but different. Notes:  When made with fresh basil, the spread started to turn brown right away on the surfaces exposed to air. Some fresh herbs tend to oxidize and turn a little brown on the exposed areas when cut or ground; although it might look a bit unappetizing, it does not change the taste and is still quite safe to eat. Blanching the herbs produces a bright green spread that does not br...

Colorful and nutritious, Quinoa Pulav is delicious! We love it with fresh and juicy  chopped salad  or sprouted bean salad . Serve with curries, a raita and chutneys or Indian pickles too if you like. Papadams (Indian lentil wafers) go well with this pulav also.  This is a basic recipe; the veggies may be varied according to availability, the season, or individual preferences. I change it up a bit by using diced zucchini, colorful peppers, corn, etc in addition to or in place of some of the veggies in the recipe. Here is a picture of the pulav with sprout salad; it is not a great one but gives one the idea. Quinoa Pulav with Sprouted Bean Salad 6 servings Ingredients: 1 cup Quinoa 2 tsp Oil 1/2 tsp Brown Mustard Seeds 1 Tbsp Chana Dal 1 pinch Asafetida 1 small Onion, finely diced 1 Tbsp Ginger, finely minced 1 Green Chile, cored and minced 1 stem Fresh Curry Leaves, leaves sliced finely 1 big pinch Turmeric 1 tsp Sambar...