Geetha's Kitchen

I cannot believe this is recipe # 500! I am celebrating it with this delicious pudding - an amalgam of Indian and American ingredients which work amazingly well! Polenta Pudding came into being many years ago because a lot of the sauce was left over after making Ras Malai ! I did not want to waste all that wonderfully flavorful creamy sauce and thought a quick pudding would be the best option to use it up.  I was looking for cream of wheat, but all I had available was a bag of cornmeal (even though made of corn, it had the consistency of cream of wheat) - so Indian/Polenta Pudding was born to rave reviews!! When the pudding was presented, I was asked if it was Indian pudding?!  As it was made with a lot of Indian ingredients, I said that it was :-).  As I was new to cooking, I did not know that there actually was such a thing called "Indian Pudding", a famous New England dessert! How did Indian pudding get its name? Columbus got lost when he tried to s...

Lemony Linguine & steamed carrots Simple and delicious and spicy with a little green or red chile, Lemony Linguine makes a wonderful lunch, dinner or even as a starter. If eggplant is not your thing, use asparagus, zucchini or other favorite veggies and adjust cooking time accordingly as some veggies cook quicker than others. I used red onion to compliment the eggplant; any type may be used including scallions or leeks. 2 servings Ingredients: 4 oz Linguine 1/2 Onion, chopped 1 hot green chile, minced OR 1 generous pinch Red Pepper Flakes 1 small Japanese/Italian/Chinese Eggplant, julienned 3 cloves Fresh Garlic, finely minced 2 Tbsp EVOO Salt & freshly ground Pepper 4 Tbsp Flat Leaf Parsley, finely chopped 1/2 Lemon/Lime, zest and juice 2 Tbsp Pine nuts or Slivered Almonds, toasted Method: Heat a large skillet; add the oil and when oil is hot add all the veggies, with salt and pepper to taste. Cook over low to medium heat until eggplant is tender. S...

Simple Upma With Coconut Simple or Coconut Upma is a hearty South Indian dish one can cook up in a jiffy with cream of wheat or semolina. In the days of yore, when we didn't have access to telephones (not to mention cell phones, emails, fridge or freezer for that matter!) friends and family often dropped by to visit without prior notice and Upma was the was a mainstay at the de rigueur welcome tea! Most people of that era wouldn't dream of running to the nearest snack shop or samosa stand even if one were available for a few choice nibbles to offer with the tea as only homemade goodies would do! Cream of wheat or semolina as well as the other ingredients is/was a staple in pretty much every household and the quick-cooking upma was indeed a welcome fare for the host and visitor alike. Simple Upma is an everyday dish that can be dressed up with roasted cashews or peanuts for guests or special occasions! Thatha loved upma that was quite soft to the point of being mushy,...

Pilaf-like Masala Poha is very similar to Aval/Poha Upma with Potatoes or Aloo/Bataata Poha ; another tasty recipe utilizing aval/poha/rice flakes. Pretty colorful, quick and nutritious, it can be served at lunch, teatime, or dinner. Masala Poha can also be part of a party menu or potluck contribution as it is a great make-ahead recipe. I often make it for our weekend/holiday brunch. Thick aval/poha is best for making this dish (thin is a bit too brittle and crumbly but will work just the same if that's what's available - "bird" in hand and all that!). Masala Poha (Spiced Rice Flakes with Veggies With all the colorful and flavorful veggies, Masala Poha makes a filling and hearty fare. Other mild flavored veggies may be added/substituted according to the seasonal availability and your preference - about 2 cups total - not including onions and bell pepper. Variation: If aval/poha is not available, use cooked rice instead of the soaked aval/poha. Cook 1 cup of...