Geetha's Kitchen

Here is a delightful rib-sticking versatile dish that might evoke memories of Mac & Cheese especially if you choose golden potatoes although any type will work! Do serve the gratin over the greens not just for the added nutrition but also for the lovely taste. Another fabulous gratin to add to the repertoire just like this one . As it works well to make ahead, it is great to just bake and serve! Cauliflower, grains/potatoes, topping, etc maybe prepared ahead also and then assembed and reserved until baking and serving. If you choose potatoes, they maybe roasted along with the cauliflower. I love to add carrots and/or peas often also.  6 servings INGREDIENTS: ROASTED CAULIFLOWER: 1 Medium Cauliflower, cut into bite-size florets Salt and freshly ground black pepper GRAINS/POTATO: - Choose your favorite 2 cups dry Whole Grains/Potato, cooked STEEPED MILK: 2½ cups any Non-Dairy Milk 5 sprigs EACH: Italian Parsley, Thyme, and Marjoram + extra...

Many-Layer Dip Colorful, delicious, guilt-free Mexican-Style Many-Layer-Dip, irresistible  with the  cahew/tofu “cream”, and served with homemade chips or tortillas, is a delightful dish for a few or a crowd. Choose cashews or tofu to make the " cream ". I call this  Many-Layer-Dip  since it has many lovely layers contributing  great taste,  colors, flavors, fiber, and amazing nutrition. Choose to include all the ingredients, a few only, or add even more - this recipe is very adaptable. Assemble the Many-Layer-Dip no more than 2-3 hours ahead if you want to keep it looking pretty. Although it will still be fine in taste and safe to eat after that time, some of the  the layers will not stay distinct as some of the  juicy layers start to mix with those next to them. The avocado stays nice and green without oxidizing as it is well ensconced without exposure to air. No air = no oxygen = no oxidation! :D NOTES: It is very easy to prepare ...

Zucchini Pachadi/Raita Zucchini Pachadi/Raita is absolutely delicious and is never watery like those one might encounter usually or at most restaurants. Zucchinis are our vegetables of choice for making raita/pachadi ever since Amma used them brilliantly instead of the ubiquitous cucumbers! This is how Amma made it but for the dairy yogurt and oil in the talippu; I only made it non-dairy and with no added oils - so it is a slight make-over of the original classic Pachadi/Raita . Zucchinis are sturdier veggies and not as juicy as cucumbers even though they are both part of the cucurbit family. We do love cucumbers too - just not in our raita! Another great recipe where the tender zucchinis can shine and a fabulous way to use up the abundant crop from the exuberant plants in your garden - those who grow them can attest to the generosity of these plants :D. This raita also makes a wonderful starter/appetizer by itself or paired with warm Roti (Indian whole wheat tortillas), frie...

Thai Red Curry/Soup is a quick, easy, and deliciously satisfying dish to prepare especially on weeknights. The veggies and noodles maybe prepped ahead of time so cooking is a breeze at the last minute. I tpically use onions, mushrooms, broccoli, bok choi or chard, snowpeas/snap peas, carrots, cabbage, beansprouts, etc. but you can use your own favorite combination of veggies. NOTES: I usually limit the amount of coconut milk to half a can to avoid adding too much fat to the curry; add more according to your preference. A pinch or two of curry powder or cayenne maybe added to make this curry/soup a bit more spicy.  Frozen mixed veggies maybe used instead of the fresh. A handful of fresh Basil or Mint leaves, torn maybe stirred into the curry/soup for a delightful varaiation instead of the coriander (cilantro). 4-5 Servings INGREDIENTS 1 Block Firm Tofu (14-16 oz), drained thoroughly and cubed 1 - 1 1/2 lbs Total, mixed vegetables (see suggestions above) 1/...

Jaggery-sweetened treats are enjoyed all over India but Masala Gud or Gur is particularly enjoyed during the cold winter months in the North. It is considered warming and helpful for digestion with not only the warming jaggery but also all the spices. Instead of the after-meal mint, offer these for a little treat with some health benefits. Masala Gud is very rich with the medicinal seeds and spices; chew well to enjoy and get the benefits of all the seeds! Masala Gud is quite delicious. Hema told me that she made it one evening and left it to cool and set for the next day. She woke up around midnight by some strange noises to find her husband munching away! He couldn't resist the aroma of the cooling masala gud and didn't want to wait :D. Hema's Original Recipe: Hema's Original Masala Gud Ingredients: 1 kg Jaggery (gud) crushed 2 Tbsp Fennel seeds 1 Tbsp Ajwain seeds 1 Tbsp Cumin seeds 1 Tbsp ground dry Ginger 1 tsp ground Car...

Shukto Shukto is a delicious Bengali mixed vegetable stew served with rice typically at the beginning of the meal. When I made it first, it was so reminiscent of the South Indian Aviyal, we called it the Bengali Aviyal ! I have adapted the recipe to make it dairy, gluten, and any added oil/fat free since the traditional milk, flour, and added fats are eliminated. The addition of sugar also is not needed as the sweet potato adds enough sweetness to the dish; but if you wish, a date or a teaspoon or two of maple syrup/jaggery maybe added. I added a little bit of coconut (yes, it adds a bit of fat) and rice to make the Shukto creamy; it is absolutely fabulous! Although bitter melon is a traditional ingredient, it is an acquired taste; not even many Indian people like this bitter veggie! Besides, I did not have either fresh or frozen bitter melon or drumsticks. But even with all these omissions or perhaps because of them :D, the dish turned out quite delectable....

Kerala Red Rice, Mangai Vellarikai Kootan, Cauli-Carrot Curry , Papadams Mangai Vellarikai  Kootan is a Kerala stew flavored with the traditional masala of coconut, chiles, and cumin seeds. It is another one of our family favorite kuzhambus. Mangai Vellarikai  Kootan over plain rice, a simple vegetable stir-fry and papadams - make a delicious combination! Green Mangoes and big Indian cucumbers are the usual veggies; since Indian cooking cukes are not always available, regular, Persian, and greenhouse cucumbers all work well - peel if they are waxed. Besides the green unripe mango, other veggies maybe used instead of the cucumber such as winter melon (aka ash gourd or elavan), okra, moqua/chayote/opo squash, taro root, Jack fruit seeds, zucchini, or other mild summer squash. Dependig on the sourness of the mangoes, adjust the lime/lemon for the right amount of tanginess. 1/4 cup of Cashews or about 1/2 block Tofu maybe added to the coconut masala if you like to ...

Fruit Salad W/ Custard , Almonds, Hemp Hearts I remember eating Fresh Fruit Salad with Vanilla Custard  for the first time; tiny cubes of succulent tropical fruit nestled in a cool bed of smooth custard - Perfection! Although I don't recall all of the fabulous fruits except perhaps the mango, pineapple and grapes, my 13-year-old self was completely mesmerized by the lovely delight!    Fresh Fruit Salad is fabulous when there is an abundance of ripe fruit. Choose a variety of  fruits for their flavors, color and texture. Cut all large fruits into small dice; most small berries maybe left whole. It is a truly luxurious experience to enjoy a well prepared treat. Just like the chopped veggie salads -  Cucumber-Tomato  and Kale Bhel  - everyone at our house adores a chopped fruit salad also - a labor or love, well worth the effort!  Besides mango, pineapple, banana, and strawberries, also include watermelon, canteloupe, honeydew...

Cauliflower Tabbouleh  Cauliflower Tabbouleh is a refreshing salad for the warm sunny days of summer with the abundance of fresh veggies. This colorful and healthy salad is a makeover of the traditional Tabbouleh  from the Mediterranean region. Using riced cauliflower (cauliflower florets that have been finely chopped) instead of the usual grains makes it gluten free!  Although the regular white cauliflower is fine, have fun using the the show-stopping rainbow-hued cauliflowers as well as other veggies available at your local farmers markets or favorite grocers. I love to use the multi-colored sweet mini peppers and radishes in this salad. If there is any leftover salad, I add it to Adai batter to make Vegetable Adais  (veggie panckes) or Salsa Pulav towards the end of cooking. Waste not ..... :D NOTES: A good knife or the food processor makes short work of chopping all the veggies; pulse them if using a food processor so you don't end up with ...

I love this Spinach Salad bursting with the irresistible colors and flavors of fresh veggies and luscious berries! The simple balsamic dressing makes it absolutely delicious. One of our go to recipes on week nights :D as it is very easy and quick to prepare. The Balsamic Vinaigrette is light yet flavorful. This recipe makes more dressing than needed for a serving; I save the extra in a squeeze bottle ready for the next time.  Other nuts/seeds and/or berries maybe added to the salad instead of the pecans, strawberries and blueberries. 1 Serving Ingredients: Salad: 2-3 large handfuls fresh spinach, torn or chopped 4 large strawberries, sliced  1 small handful of fresh Blueberries, washed 1/2 small Cucumber, thinly sliced 1/4 fresh Beet, thinly sliced 1 small Carrot, thinly sliced 2-3 thin slices Red Onions, separated into rings or half-moons 1/4 small avocado, pitted and cubed 2 Tbsp Pecans, toasted Balsamic Vinaigrette: 1/4 cup...