Geetha's Kitchen

A simple yet wonderfully colorful crunchy and delicious salad! All the veggies plus the almonds and sesame provide ample fiber, vitamins, anthocyanins, and even a good amount of protein. Cabbages and Kale belong to the Brassica or commonly known as cruciferous vegetables family along with broccoli, cauliflower and others. The benefits of the Brassicas are numerous; they not only provide nutrients but also are anticancer, anti-inflammatory as well as protection from other diseases. All of the veggies and nut/seeds and dressing maybe prepared ahead and tossed together just before serving; a great one for the weekdays. The salad maybe prepared with one type of cabbage alone; other veggies maybe added or omitted also. Brussels sprouts, Napa Cabbage, broccoli or cauliflower, etc make great additions. Oil maybe added to the dressing if desired. 4-6 servings Ingredients: Dressing: 2-3 Tbsp Apple Cider Vinegar 1-3 tsp Maple syrup, or to taste Salt and Pepper to tast...

If you like biriyani, a rice and vegetable casserole, this recipe is a must try. Everything is done in one pot in layers; although it is easy, it is quite flavorful and great for company too. When cooked in a glass dish in the oven, it makes a pretty presentation. Very family friendly! A simple and easy recipe, biriyani is awesome accompanied simply by  Chopped Salad , and papadams and non-dairy yogurt; but could be served with  Salna or Korma  or other curries like Aviyal, Vegetable Kofta, or any bean dishes like Chole or Rajma . Notes: If peas are fresh, add them about 5 minutes sooner; but frozen peas do not need very much cooking time and will do fine as directed in the recipe. A favorite curry powder maybe used instead of the Biriyani/Garam masala and Kashmiri chile powder. Feel free to adjust and change the spices according to your preference. Alternately, after layering in an oven-safe pan with cover, the biriyani may be baked in the oven for 30 minut...

Horse gram or Macrotyloma uniflorum, also known as Kollu, Muthirai, Kulith etc in various regions of India, is a well-loved legume as are lentils known as whole Masoor. Kollu is called horse gram as it is fed to racehorses to make them strong. Horse gram is considered very hearty and health giving - supposed to make one strong as a horse! Save excess cooking water from the kollu and use it for making Kollu Rasam - a delicious treat! Note:   Sprouting legumes is pretty easy; just takes a little planning and time. If you cannot wait to sprout the legumes, go ahead and make the curry without sprouting; but I do highly recommend a good soak overnight or a bit longer for kollu. Lentils on the other hand, cook pretty quickly even without a soaking. 4 Servings INGREDIENTS: 1 cup dry Lentils or Kollu 1 tsp Oil 2 dried Red chiles 5 cloves ½ inch piece cinnamon 1 star anise 1 bay leaf 1 onion, finely chopped 1 tsp ground Coriander seeds 1-2 ...

Masala Bruschetta is a lovely snack, starter, or even a healthy breakfast! It is similar to Pav Bhaji but a lot simpler and quick with fewer ingredients. Served with a cup or two of  Masala   Chai  made with non-dairy milk; it fills the bill very nicely. The masala itself is Gluten-Free; if you use gluten-free bread/wraps, crackers, sweet or regular potato slices, or lettuce leaves, you can have a gluten-free meal! NOTES: Go easy with salt as chaat masala is quite salty! More can be added at the end if needed. Instead of the green chile, a pinch or two of red pepper flakes may be used; add it when adding the Cumin seeds to the oil. Other veggies and/or cooked, crumbled sweet or regular potato may be added; if adding more veggies, adjust seasonings. 8-10 Toasts INGREDIENTS: 1 tsp oil ½ tsp Mustard seeds ½ tsp Cumin seeds 1 medium Onion, finely chopped 1 green chile, cored and finely minced (jalapeno or serrano) 1 Bell Pepper, finely ...

Creamy Roasted Asparagus Soup is a light and fresh-tasting soup that makes use of wonderful spring produce. Although quite creamy and luxurious, it is as guilt-free as it is gluten and dairy free! At today's prices, I like to get every bit of the lovely asparagus into the soup - so the tough ends are used to enrich the broth. But if that sounds like too much work, proceed without that step. The tender inner ribs of the celery along with the leaves add a nice flavor to the soup. The potato adds creaminess and body. This delicate but sturdy soup can be made ahead and kept chilled for about 4-5 days. It can also be prepped in stages. Note: Asparagus and the veggies maybe cooked in the broth instead of roasting and pureed to make the soup. 4 Servings 2 tsp extra virgin olive oil 1 pound fresh Asparagus  1 Leek, coarsley chopped (or 1 Onion) 2 ribs Celery, chopped 1 medium Potato, keep whole 4-5 sprigs fresh Thyme or 1 tsp dried 1-2 Sprigs fresh Tarragon l...

Luscious, beautiful sunset colored Roasted Red Bell Hummus is delicious in so many ways: with veggies, with pita wedges, chips, and as a spread for sandwiches and wraps . We love to spread warm corn tortillas with this good and good for you hummus topped with slices of avocado for a lovely treat anytime. Hummus is great on salads when thinned out with a little water and a squeeze of lemon. I stock this or another type of hummus in the fridge for those times of snack attacks so that it is easy to reach for something healthy. We often make it a main meal with lots of fresh veggies and a bit of warm breads for a very satisfying and nutrient rich repast. If you have home-cooked chickpeas/garbanzos and roasted peppers, it takes just a few minutes to whiz a bowl of hummus. It is handy to cook a big batch of the chickpeas and allot portions for the various dishes including putting aside a portion or two in the freezer. You can roast a few peppers while making roasted veggies for other ...

Another family favorite! Pasta Primavera is a well-loved dish; with all the veggies, one doesn't need a side dish to complete the meal. Use your favorite combination of vegetables according to the seasonal availability or preference. It is a bit of work to cook the veggies individually, but well worth it. If you get the family members to help with prepping the veggies or do it a day or two ahead, it goes very fast. Frozen veggies are another option if time/help is short. NOTES: I usually use penne, fusilli or angel hair pasta to make Pasta Primavera. Any of your favorite grains may be substituted for the pasta! If opting for grains, use about 2 cups (dry) of your favorite grains, cooked according to package directions. Other veggies maybe used instead of those given in the recipe to suit availability and preferences. Canned crushed tomatoes maybe substituted if fresh ones are not handy. One minced fresh hot red or green chile (or more if you like it spicy)...

Split Pea Soup was introduced to me at Pea Soup Andersen's Restaurant near Solvang, California many years ago by dear friends P & C. I have been an avid fan ever since. Many were the bowls of delicious, naturally vegan, and gluten free all-you-can-eat soup that we have happily eaten then and in subsequent visits there and at their other locations. We loved the soup so much, I recreated the recipe at home based on taste and was delighted with the results. Not only family members but lots of friends too have been the happy recipients of this amazing soup. Until recently I did not know that Andersen's has their famous recipe printed on the bags of split peas they sell and was quite happy to see that my recipe is very close! Although I love the smooth and creamy soup just fine, my homemade version includes a few more ingredients like barley, turmeric and ginger for their health benefits as well as lovely taste and texture. This recipe is almost fat free; I add a little ...

Vegetable Salna is a popular soupy stew that accompanies parotta, a South Indian version of the paratha, a  wholewheat flatbread. It is also quite delicious served with other Indian breads, Idli, Dosa, Upma, rice or other grains. I make a big batch as the flavors meld and taste better the next day. NOTES: 1.  Vadakam/Vadouvan is not widely available even in Indian markets outside India; here is the recipe for making vadakam. Until you can make/purchase vadouvan/vadakam, this Substitute will work quite satisfactorily: coarsely crush and combine - 1/4 tsp Fennel seeds, 1/8 tsp Fenugreek, 1/4 tsp Cumin seeds, and 1 tsp Urad dal + 1/2 tsp Mustard seeds + 1 pinch crushed red pepper flakes + 1 small shallot and 1 clove garlic, minced finely. Add this to the hot oil and proceed as called for in the recipe. 2. It is tasty to have a mixture of veggies rather than just one or two; I usually end up using about five or more. Carrot, green beans, peas, cauliflower, regular...

Vadouvan/Vadakam, a traditional spice mix from Tamil Nadu area of South India, is prized as the crowning finale of fragrant Thalippu for finishing the tangy, spicy, local curries. Vadakam is a sundried mixture of shallots, garlic, legumes and spices. Sho introduced me to vadakam when she lived in Chennai and I have been a fan ever since! Vadakams and other sundried goodies are made during the summertime and stored to use all year long. Since it is a summer activity, usually all the children participate too; their job is to keep birds and other opportunists away from the drying food. Large quantities are made to share with daughters and sons near and far.  Since sundrying is not always an option, the oven can be put to use in drying vadakams. Traditionally they are formed into balls but I dry them without making balls - they are going to be broken up anyway to use in the curries; so why go through so much trouble when one can save time and effort! Every family has...

So easy, so tasty! This delicious Chickpea/Garbanzo curry needs minimal effort especially if you have cooked Chickpea/Garbanzos on hand; you can use home-cooked or canned. Check this post for cooking beans at home - a very easy as well as economical project! Reserve and use cooking liquid if homemade; drain and rinse if using canned beans. Variation: A chopped tomato may be added after the shallot mixture has softened. If a spicier dish is required, add more hot green chiles or a little red pepper. 4 Servings Ingredients: 2 cups cooked Chickpea/Garbanzos 1 tsp Oil 1 dried Red Chile 1/2 tsp Cumin Seeds 1-3 tsp fresh Ginger, grated 1 Shallot, coarsely chopped 1 hot green chile, coarsely chopped (remove core for a mild dish) 1/2 tsp Turmeric 1 tsp Salt 1 pinch Asafetida (optional) 3-4 Tbsp Cilantro, chopped Method: Heat the oil in a kadai or skillet; add red chile and cumin and let the cumin sizzle and become fragrant; the chile will darke...

A delicious dish to serve at breakfast, lunch, snack, or dinner! Wonderful served with/over spinach or arugula salad, cooked greens, or grains. The colorful mini peppers may be used instead of  bell pepper; any type of sweet or regular potatoes may be used. Drain the tofu well and wrap in paper towels to remove as much of the water as possible for best results. Adjust the spices according to your taste. Smoky Sweet Potato Hash With Tofu 6 Servings Ingredients: 1 block Tofu drained well and diced in 1/2" cubes 1 pinch crushed Red Pepper 1 Tbsp + 1 tsp  Oil, divided 3 Large Sweet Potatoes, cut in 1/2" cubes (about 5 cups) 1 large Red Onion, diced (about 1 1/2 cups) 1 large Red Bell Pepper, diced (about 1 1/2 cups) 1/2 tsp Turmeric 1 tsp Smoked Paprika 5 Sprigs fresh Thyme Salt and freshly ground Pepper to taste 1/4 - 1/2 tsp ground Red Pepper (cayenne) - optional 4 Tbsp Parsley. Cilantro, and/or Green Onions, finely chopped ...

Amma made this delicious garlic chutney topping that we use on everything from pasta to pizzas - in fact  pizza or pasta without it is unthinkable! Once we tasted pizza with it, there was no going back to eating without the Garlic Topping! Another must for every pantry! Delicious sprinkled over any dish, we love it on salads, soups, pizza, pasta and more. Amma (my mom) received requests for care packages of this from everyone who tasted it :). Many were the jars of garlic topping that Amma prepared for care packages as no one left the house empty-handed. She used to peel and chop all the garlic by hand meticulously but as the demand and requests increased, the food processor was put to good use! This is such a simple recipe; use your taste buds as your guide to add salt and chile powder to suit your needs. Make a little for a meal or make a lot and keep a stock ready to use or give away. Notes: The cooking needs to be done over low heat so that garlic does not burn. Bu...

A quarter of a cup of this spread has a goodly amount to protein - 7g! and of course plenty of other good nutrients. Similar to the Green  Seed Butter  and the Chickpea Spread , it is a lovely dip or spread with an abundance of nutrition and great taste. Variation: Use 1/2 cup each of sunflower and pumpkin seeds. A pinch of cayenne is great in the spread. 2 or 3 tablespoons of vegan mayo maybe used also instead of the lemon juice and mape syrup. About 5- 10 servings Ingredients: 1 cup raw sunflower seeds 1 cup raw almonds 1/3 cup finely chopped celery 1/4 cup finely chopped red onion 2 tablespoons chopped fresh Dill or Parsley 1-2 tablespoons maple syrup or agave nectar 2 tablespoons lemon juice 1 teaspoon ground black pepper 1/2 teaspoon sea salt Optional Ingredients 1/3 cup finely chopped pickles 1/3 cup finely chopped/grated Carrots 1 teaspoon kelp granules Method: Put sunflower seeds and almonds into a large bowl, add plenty o...