Geetha's Kitchen

Kollu or Muthirai Puzhukku is a delicious thick stew that we often had with kanji (simple rice porridge) on restricted fasting days and looked forward to having it! I love Muthirai Puzhukku with oats Kanji (porridge) as well for a healthy and sustaining breakfast or for that matter any time at all! Note: Save excess cooking broth from the kollu for making awesome  Kollu Rasam - a delicious treat that we adore and is often recommended to help one get over colds and coughs! Kollu is not usually  Sprout ed for making this puzhukku; but you may if you wish. 4 Servings INGREDIENTS: Puzhukku: 1 cup dry Horse Gram 2 dry Red Chiles, broken into two 1 stem fresh Curry Leaves, finely sliced 1 Tbsp Coconut Oil Salt to taste 1 Green unripe Banana/Plantain (Optional) Masala: 1 tsp Cumin Seeds 1/4 - 1/2 cup Coconut, fresh or frozen (Or 2-3 Tbsp Dried) 1-2 dried Red Chiles METHOD: Soak  & cook the Horse gram: Pick over, wash, an...

Lovely, luscious, yet a light soup, Summery Corn Chowder has a lemon grass scented broth enriched with a touch of coconut milk! This is perfect for late summer or early autumn when there is an abundance of tender sweet corn and succulent red bell peppers. Sunny yellow corn, bright red bell pepper, and green herbs makes the chowder beautiful to behold. Notes: It is very easy to make  Vegetable Stock  or broth. When prepping veggies and herbs, reserve all the clean scraps, keep them in a bag or container until you have enough. They can also be kept frozen adding more as you prep until you have a good amount. Any extra broth also may be frozen for longer storage. If you fresh corn is not an option, use 14 - 16 oz frozen corn kernels. The lemongrass broth can be prepared without the corncobs; rest of the recipe is still the same. Serves 4 INGREDIENTS: 3 ears fresh corn 1 quart Vegetable Stock  or Water 1/4 tsp Turmeric 1 stalk fresh Lemongrass, crushed...