Geetha's Kitchen

Quick & simple Mushroom Carpaccio may be made two or more ways; they are similar in that both start out with sliced mushrooms; one is simply dressed with a lemon-garlic dressing the other with a more complex tomato-balsamic-basil dressing. These make excellent starters, side dishes or potluck contributions.  I  Mushroom Carpaccio With Garlic, Lemon & Chives Ingredients: 8 oz. Large Brown or White Mushrooms 1 small clove Garlic, peeled and mashed 2 Tbsp Extra Virgin Olive Oil 1/2 - 1 Lemon, juiced Kosher Salt & Pepper 4 Tbsp Fresh Chives, chopped Method: Combine the oil, garlic, 1/2 the lemon juice, salt and freshly ground pepper in a small bowl. Set aside. Wash and dry mushrooms. Trim the stems as needed and thinly slice. Arrange the mushroom slices on a platter or on individual plates. Drizzle the dressing evenly over them. Let sit for about 10 minutes. Taste one piece of the marinated mushrooms. Sprinkle a little more lem...

A super simple and delicious creamy soup based on Peruvian pumpkin soup we enjoyed. Sadly we don't get the same kind of pumpkin outside of Peru; but there are other flavorful ones we can use! Although my favorites are butternut or kabocha, I have used various pumpkins and winter squashes with delicious results; Buttercup, Castilla, Banana squash or any other sweet flavorful pumpkin or pumpkin-like veggie will work well. Note: Do include a little red pepper (cayenne) to enhance the sweetness of the pumpkin. If you are toasting the seeds yourself, saute them in a little olive oil and add a pinch or two of thyme, red pepper and a little sprinkle of salt towards the end for a flavorful treat! Croutons are a delicious option for topping the soup. 6 - 8 Servings About 3 lbs Pumpkin (see suggestions above) 1 Medium Orange fleshed Sweet Potato (aka yam) 1 Tbsp Oil + a little for roasting 1 small Red Onion, diced 1 tsp Sea Salt 1-2 cloves Fresh Garlic, minced 1/4 tsp...

Warm Noodle & Vegetable Salad is very versatile; it is easy to prepare ahead and makes a fabulous main meal for busy days or potlucks. Colorful, tasty and filling, everyone loves it, me included! If you want to avoid too much soy in the diet, use panfried Burmese Tofu. Tofu, nuts/seeds, noodles, and the abundance of assorted veggies make for a very satisfying meal. Use a combination or a single type of nuts or seeds. All the ingredients can be prepared ahead including the dressing and kept separately; mix when ready to serve. Although I prefer freshly cooked and cooled pasta, it can be precooked also and brought to room temperature by removing from the fridge about 30-45 minutes before serving before mixing. Notes: Do include Napa Cabbage; it adds a lacy look and lots of crunch! Other veggies like kale, leeks, baby bok choi, Edamame (young green soy beans), broccoli, as well as finely sliced or coarsely shredded turnips, sugar-snaps or snow pea pods etc. make great addition...

Kadapa With Idlis Kadapa is a very tasty and flavorful saucy korma type of stew to accompany Idli and Dosa instead of the usual Sambar! It is very similar to Poricha Kuzhambu or Molagutal. Kadapa is delicious with roti/pooris as well as served over cooked grains. Coconut, fennel seeds, and lime juice add a lovely flavor to the stew. NOTE: If grinding coconut is not an option, use 1 cup of coconut milk instead of the fresh/frozen/dry. If you prefer, onions and garlic may be omitted. Cumin seeds may be used instead of the fennel. 4-6 Servings Ingredients: Grind together: 1/2 cup fresh/frozen Coconut (1/3 cup dried) 1 tsp Fennel seeds 1 Green Chile, Serrano type 4 - 5 Raw Cashew nuts or a small handful of cashew pieces 1/2 tsp uncooked rice OR roasted Gram Dal (Pottu kadalai) For the Stew: 1/4 to 1/3 cup dry yellow Moong Dal 1 cup Cooked dried Whole Peas, Black-eyed Peas, OR Chickpeas (optional) 1 small Potato, diced 1 Carrot, diced 1 handf...

A simple but delicious dish to enjoy with rice, other grains, or pasta. Other veggies like green beans, long beans, etc may be prepared the same way. Instead of fresh or dried chiles, red pepper flakes or chili paste may be used. Ingredients: 1 lb Asparagus 2 Tbsp Oil 1-2 Hot chiles, fresh or dry 1/4 tsp Turmeric 2 Tbsp Ginger, minced 2 cloves Garlic, minced 1 pinch Sugar (optional) 1 Tbsp Soy sauce 1 pinch Salt & freshly ground pepper 1- 2 Tbsp Toasted Sesame seeds for garnish Cilantro for Garnish Wash, trim and slice the asparagus into 2" lengths.  Heat a wok or skillet, add the oil, chiles, asparagus, turmeric, and the pinch of salt; cook stirring until beginning to soften - for about three to four minutes. Mix in ginger and garlic, cook for about 30 seconds.  Sprinkle the sugar if using and then the soy sauce. Stir to combine and remove from heat. Add pepper if using and mix well.  Serve hot garnished with sesame...

This tasty curry is so quick and easy to prepare that my family would not believe that it was actually made fresh! Fabulous food for a busy weeknight! Before prepping the curry, start the rice, grains or pasta cooking and you will have everything ready by the time the curry is finished. If you have leftover cooked grains or noodles, then you can serve even quicker. Delicious over cooked white/brown/red rice, quinoa, couscous, rice noodles, angel hair/linguine/spaghetti etc. Note: If Thai Curry Paste is not handy, use your favorite curry powder - about 1-2 tablespoons of it. Use whichever of the veggies is/are available if the ones given in the recipe are not. Broccoli, cauliflower, sweet potatoes, etc are delicious in this recipe. Serves 4 Ingredients:  1 can Coconut Milk (14 oz) 2 -3 T Thai Red Curry Paste 1 - 3 t Coconut OR Brown Sugar 1 tsp Curry Powder (optional) 1/4 t Turmeric 1/2 t Salt Stems from the Cilantro 1 small Onion, diced large 2 -...