Geetha's Kitchen

I like to make homemade masalas so as to have them as fresh as possible as well as the proportions of spices best suited for our personal taste; also, some of the masalas have undesirable ingredients like food colors, flavor enhancers, and preservatives. The amount of ingredients may be adjusted to your preference.  Use this masala in any of the recipes that call for Tandoori Masala. Note: Smoked paprika gives a nice smoky aroma to your dishes; if it is not available, no worries, the masala still is fabulous. Add a tablespoon or two of Kasoori Methi (dried fenugreek leaves) for incomparable taste; crush into a fine powder in the palm of your hands before addiding to marinade or at the end of cooking to finish the dish! Ingredients: ½ cup dried Kashmiri chillies, break into 2-3 pieces ¼ cup whole Coriander seeds 1 tbsp whole Cumin seeds ½ tbsp whole Black Pepper ½ tbsp whole Cloves ½ tbsp whole green Cardamom pods 1 black Cardamom 1 tsp whole Fenugreek se...

Checca Fresh Tomato Salad is irresistible whether they are prepared the Indian or Italian way; the basics are the same - only the choice of oil and some herbs are slightly different. Which way to go? - a tough choice since both are delicious! Indian Tomato Salaad is a delicious chopped salad redolent with lemony cilantro and perky hot green chiles. It is often served with pulavs and biriyanis (fragrant rice dishes) or with everyday meals of rice/roti, parathas, and curries. Coconut oil is optional; but great when there are lots of green chiles, especially hot ones! Italian Checca ("Kekka"), a wonderful chopped salad/sauce full of fragrant basil is delicious served in so many ways: over pasta, crostini (toasts), or as a side salad .... in short, any way you like! Whichever type you make, refreshing and delicious Checca should be prepared with flavorful fresh ripe tomatoes; sweet flavorful cherry tomatoes are particularly suited for making checca.Optional ingredien...

These bright red theplas or spicy flat breads (rotis) are as beautiful as they are delicious! Theplas are traditionally served with Kichdi (a rice and lentil risotto quite popular all over India), a vegetable curry with potatoes, a raitas or fresh plain yogurt , papadams, and pickles; they make a very filling and nutritious meal. But they can be served as part of a simpler meal with pickles, sliced veggies and plain yogurt. We love theplas with Hot Lemon or Mango pickles and a cup of Chai as a simple meal or snack. Although fresh Methi (Fenugreek) Theplas are the most popular, they may be made with other herbs and veggies too; but the veggie ones are not as long lasting. Refrigerate any extras and freeze for longer storage. Although the Indian whole wheat flour ground specifically for making flat breads (known as atta) is the best for making thepla as well as other types of roti, any whole wheat flour may be used. Makes 12 Theplas Ingredients: 2 tsp Oil ...

We love having fresh falafel! Making falafel from scratch can seem intimidating; but not if the stepwise directions are followed. When you have all the prep done ahead, all that remains on the day you want to eat is cooking the Falafels! Planning your prep really pays off when making Falafel. Prepare Tahini Sauce and chop the Salad ingredients but keep them unseasoned and unsalted until ready to serve. Falafel makes a great starter or snack in smaller quantities. About 6-8 Servings INGREDIENTS: Falafel: 2 cups Dry Chick Peas, soaked  2 Cloves fresh Garlic 2-3 Hot Green Chile (Serrano or Jalapeno), or to taste 1 small bunch Fresh Parsley, coarsely chopped 1 small bunch Fresh Cilantro, coarsely chopped 1 small Onion, finely chopped 1 tbsp ground Cumin seeds 1 tbsp ground Coriander seeds 1/4 tsp ground Cardamom seeds 1 1/2 tsp Kosher Salt 1 pinch Turmeric 1/2 tsp Baking Soda 3 T Besan (chickpea flour) Oil for Deep-frying (neutral tasting oil) 6-...

Kaalan is a classic Kerala stew similar to Mor Kuzhambu. It is a must for the elaborate banquets during Onam celebrations; since there are a whole smorgasbord or dishes, usually a small amout of each is served as part of the banquet called "sadya". I have made it vegan so no-one has to miss having it for Onam or any other time that one has a hankering for it. The addition of tofu gives it the traditional look and mouth feel of regular yogurt. Kaalan tastes better after having time to meld all the flavors.  It  will last for a couple of weeks in the refrigerator.  So I make a large pot since leftover Kaalan lasts for days and is also delicious served with Dosa, Idli, Upma, etc. Traditional Kaalan vegetables are the original Indian Yam called Chenai and green, unripe plantains. It may be prepared with green mango, Taro root, winter melon (ash gourd), Indian drumsticks (moringa pods) etc also; when made with many veggies, it is called Rasa Kaalan or tasty Kaalan. ...