Geetha's Kitchen

Spicy Mango-Cucumber Salad W/Lime Dressing is a refreshing side salad or can be paired with your favorite chips or tortillas instead of or in addition to the regular tomato salsa for a lovely starter.  Serve this delicious salad any way you like with any meal. Simple and simply delicious! Serves 4-6 INGREDIENTS: 1 large ripe but firm Mango, peeled and diced 1-2 green Onions, thinly sliced  1 English Cucumber or about 3 small Persian type, diced A little Salt 1 Shallot OR 1/2 small Red Onion, thinly sliced 4-5 Tbsp Cilantro leaves Dressing: 1-2 cloves Garlic 1 fresh red Thai Chile OR 1/2-1 Serrano/Jalapeño Chile, minced a generous pinch of Salt 1 Tbsp Jaggery (Indian brown sugar) 1 large fresh Lime,  juiced - divided METHOD: Make the dressing:  Carefully mash garlic and chiles with the salt into a coarse paste using the mortar and pestle. Avoid getting splattered with the juices. Add jaggery and mash until it is incorpor...

This protein-packed Quinoa Bowl is so full of tasty ingredients that each bite is a treat! Marinated Tofu and the Seasoned Chickpeas could stand alone as starters, snacks or side dishes; so I often double the quantities so there is plenty for extras and for another recipe. This recipe is great for batch cooking; make the components in double or triple quantities as desired so you can mix and match for a few meals. The tofu, chickpeas, and roasted veggies maybe added to pasta or salads to change them up. NOTES: Instead of the quinoa, other favorite grains like farro, brown and wild rice, millet, or a combination of grains maybe used. Marinate Tofu and Chickpeas at least 30 minutes or up to 24 hours ahead. If marinating more than 30 minutes to 1 hour, reserve them in the fridge until needed. 4 Servings INGREDIENTS: Marinated Tofu: ½ teaspoon Chinese type sesame oil 1 tsp Sriracha type hot sauce 2  tsp thyme 1  tsp paprika ½...

My friend EJ loves Indian food including karela or bittermelon! She asked for a good recipe for stuffed karela. Since we enjoyed the Karela Atho so much, I thought it might be fun to make it into Stuffed Karela for EJ with a few minor changes! NOTES: I find that leaving the stem ends of the veggies intact keeps them from falling apart while cooking. Trim off only any excess or discolored stems leaving about 1/2 to 1 inch of the stem intact. Indian or Asian karela may be used to make this dish. Zucchinis may be used instead of karela. Prepare the zucchini by trimming the blossom ends, and make a slit along the length without cutting through. Remove some of the center carefully with a little spoon or a melon baller; just enough to hold the stuffing. Save the the removed portion, chop and add to the onion mixture. 4 Servings Ingredients 4 medium Karela 1/2 tsp Salt + 1/2 tsp Sambar/Rasam powder 1 Tbsp oil for cooking the stuffed veggies 2-3 Green Onions, with lo...

Coleslaw With Creamy OR Lemony Dressing is a delicious way to include nutritious cabbage in your diet. I love anti-oxidant and anthocyanin rich red cabbage for this recipe; green cabbage or a combination of red and green cabbages would be fine too. Both the lemony and creamy dressings to choose from - are utterly delicious. NOTES: 6 cups of cabbage might seem like a lot; when salt is added it wilts and reduces to a much smaller amount! Salting the cabbage is an important step as it removes excess moisture from the cabbage and eliminates a soggy and watery slaw. The optional nuts/seeds boost nutrition and add a nice crunch. You may use one kind only or a combination. 4-6 Servings INGREDIENTS: 6 cups Red Cabbage, thinly sliced 1 small Red Onion, thinly sliced 1 tsp Salt 1 tsp Sugar 2 cups Carrots, shredded 3-4 Tbsp Parsley, finely chopped 2 Green Onions, finely chopped Creamy Mayo Dressing: 1 clove Garlic, mashed 1/2- 3/4 cup Vegan Mayo 1 Tbsp Ap...

Fresh and Tangy Cucumber Salad With Chili-Lime Dressing is so delicious that even those who are not salad afficionados will enjoy it. The dressing adds sweetness, tartness, and heat; combined with crunchy fresh cucumbers, it is a match made in foodie heaven! Cucumber Salad With Chili-Lime Dressing Fresh and Tangy Cucumber Salad maybe served with any meal or enjoyed as a refreshing starter or snack. I love to offer it especially with Asian/Indian themed meals. NOTES: Use the greenhouse grown English type, Japanese , Armenian or the smaller Persian cucumbers. Regular cucumbers release a lot of moisture; but if only the regular types are available, remove the core and seeds and use.  Fresh red chilies add a lovely flavor to the salad; if not available, soften dried chiles in warm water or use a little ground cayenne. The salad maybe served with or without the nut/seeds. 2-4 Servings INGREDIENTS: Dressing: 1 clove fresh Garlic 1-2 pinches Sa...

Pumpkins and winter squashes are versatile veggies-in-waiting which bide their time patiently to sit in the veggie basket, pantry, or cellar until needed. They last well for weeks which makes them a great veggie to keep for emergencies. Although I love them all, and give an equal opportunity to all types of winter squashes, my all-time favorites are full and sweet flavored kabocha and butternut; banana squash comes in a close second.... or is it third?! Pumpkin or winter squash with coconut may be prepared in many ways. Here I have given two recipes: stir fry with coconut or a thick stew. Two very different tasting dishes with practically the same ingredients! Kabocha does not need peeling as the skin is thin and cooks well. Some winter squashes need peeling as they have tough skins. Thoran/Poriyal 1 tsp Oil 1/2 tsp Mustard Seeds 1 Tbsp Urad Dal 1-2 dried Red Chiles 1 Onion, finely chopped (optional) 1 Stem fresh Curry Leaves 1/2 Medium Kabocha, Winter Squash or...

Mor Kali is an old-fashioned, home-style South Indian snack. Although called mor kali, this recipe has no mor (buttermilk) in it and is a naturally vegan recipe; not does it need any since the batter is fermented and is naturally a little tart. It is another instance of our foremothers being thrifty as well as innovative with leftovers. Mor Kali was often made with leftover batter from making Verum Arisi Dosai or Adai, a rice and coconut pancake; but since most everyone loves it, it was made at other times too without waiting for leftover batter.  When batter becomes fermented, it devolps a lovely tart taste which is highly prized in Idli/Dosa/Aappam batters. NOTES: Although Indian Sesame oil is the best for preparing Mor Kali, any vegetable oil may be used. If Indian sesame oil is not available, a couple of drops of Chinese sesame oil may be added at the end of cooking to add aroma. I have used green chiles instead of the dried yogurt chillies (thair or mor milagai) ty...

Okra Curry With Roasted Coconut & Tamarind (Vendakkai Thenga Kuzhambu) is a delicious stew typically served with rice for lunch or dinner.  Delicious over plain rice, roti or yogurt rice . Frozen okra work very well in this recipe if fresh ones are not available. Dried unsweetened coconut maybe used instead of the fresh or frozen. Sometimes I like to add cooked toor dal to make it hearty; half a cup of dal should work very well. When adding the dal, increase the amount of spices, salt, and tamarind. 4 Servings INGREDIENTS:  Masala ½ tsp whole Black pepper 2-3 Dried Red Chiles 2 tsp Chana Dal 2 tsp Coriander seeds ¼ tsp Fenugreek seeds ⅓ cup shredded Coconut, fresh/frozen Curry: 1 lb Okra 1 Onion, slivered thickly or diced large (optional) 1 Ripe Tomato, chopped (optional) 1 tsp Oil (preferably Indian Sesame oil) ½ tsp Mustard seeds 1-2 dried Red Chiles 1 pinch Asafetida 2 stems Curry leaves, finely sliced ...

Lentil Burgers Lentil Burgers are easy, delicious, economical. When you make it yourself, you know exactly what's in the food - no preservatives, conditioners, or other strange stuff! The basic mixture can be prepared in many versatile ways: as burger patties, muffins, or a loaf - take your pick. I prefer making burger patties or muffins as they are perfect for individual servings and freezing - and the bonus is that they cook faster too! Lentil burgers maybe served with buns and the usual accompaniments or by themselves with or without a Green Chutney , Tomato Chutney or  sauce, or Homemade Gravy . Since the burgers freeze and reheat well, it is great to make a big batch of these; freeze for upto 3 months or so. Notes:  Do use the old fashioned rolled oats and not the steel-cut oats. If you like the Lentil burgers well spiced, add more of the spices to the lentil mixture. Ingredients: About 15 Burgers 1 cup dry Lentils cooked 1 1/2 cups dry Rolled Oa...

Maple Roasted Carrots With Citrusy Carrot Top Chimichurri uses the carrots as well as their tops, a delicious, no waste, naturally gluten-free and vegan recipe. Multicolor carrots work really beautifully in this recipe. Maple Roasted Carrots are a perfect side for any holiday meal. Chimichurri is a wonderful condiment for adding to anything you like, pasta, soups, stews, sandwiches, or salads. The chimichurri may be frozen; an ice cube tray is handy for this. When frozen, store the frozen cubes in a resealable freezer plastic bag or container. To thaw, remove the required amount from freezer and allow to come to room temperature. You can also use it to flavor soups and stews by dropping a cube or two in them. Chimichurri may also be prepared using equal parts parlsley and cilantro. Also check out this recipe for carrot tops  Chimichurri . 2-4 Servings Ingredients: Carrot-Tops Chimichurri 3 cups Carrot-tops, washed, drained and finely chopped  2 Tb...

Eggplant Rasavangi is a traditional South Indian Stew aromatic with freshly toasted spices and coconut. This delicious tangy stew is a nice alternative to Sambar or another Kuzhambu and can be served over freshly cooked rice or grains, Idli, Dosa, etc. Although any eggplant maybe used, the long types hold their shapes better without disintegrating. Dried unsweetened coconut maybe used - use about 2-3 tablespoons. 2-4 Servings Ingredients Masala - roast and grind: 11/2 tsp Channa dal 2 tsp Coriander seeds 1-3 dry Red Chiles 1/4 tsp Fenugreek Seeds 1/2 cup grated Coconut, fresh or frozen Rasavangi 2 long Eggplants, Japanese type preferably 1/2 cup Toor dal 1 tsp Tamarind concentrate 1/2 tsp Turmeric 1 stem Curry Leaves Salt to taste Thalippu/Tadka: 1 tsp Oil 1 tsp Mustard seeds 11/2 tsp Urad dal 1/8 tsp Asafetida 1 Stem Curry Leaves, leaves finely chopped Method: Make the masala: Toast channa dal...

Quick and Easy Spinach Salad, is a pretty and tasty salad; deep emerald green spinach and gorgeous red-purple cabbage make a stunning combination! Purple radicchio maybe substituted for the red cabbage. Napa or Savoy Cabbage with their pale green and crinckly leaves make a lovely addition if red cabbage is not available. Use the dressing given here or your favorite. 2 servings INGREDIENTS: Salad: 4 cups Spinach (6 oz) 1 cup Red Cabbage, thinly sliced 1/4 cup Red Onions, very thinly sliced 1/4 cup Dried Cranberries 1/2 cup Toasted Walnut pieces 1-2 Tbsp Fresh Herbs  Dressing: 1-3 tsp Extra Virgin Olive Oil 1 Tbsp Balsamic Vinegar 1 clove Garlic, mashed 1 tsp prepared Mustard Salt and Pepper to taste METHOD: Combine the dressing ingredients and whisk until an emulsion forms; taste and adjust seasonings. Tip spinach and the rest of the salad ingredients and mix. Drizzle the dressing over the salad and toss to coat well. Taste and a...

Almost Bagel Spice & Seed Mix is a savory spice mix that can be sprinkled on just about everything for a nutty, crunchy flaovor boost. It is my version of a very popular spice mix. The toasted seeds, crisp onions and garlic add a lively and wonderful flavor to even the simplest of foods. Delicious on toast, salads, pasta,  guacamole ,  hummus , or anything at all. Toast the seeds before mixing with the rest of the ingredients to bring out their nutty flavor. Onions and garlic maybe omitted if you like; add a couple of pinches asafetida instead along with the pepper and chile. Just like the sesame seeds, I like using a combination of black and white poppy seeds also. White poppy seeds and Asafetida are available in Indian markets. INGREDIENTS: 3 Tbsp Poppy seeds 3 Tbsp Sesame seeds, a mixture of black and white 1 Tbsp dried minced Garlic 2 Tbsp dried minced Onion 3 Tbsp coarse Sea Salt Optional 1- 2 tsp freshly cracked Black Pepper 1/2 - 1 tsp ...

Flavored with aromatic herbs, spices, and the mirepoix, vegan Bolognese Sauce uses borlotti or other beans for a hearty and delicious meal. Mirepoix (pronounced meer-pwah), the flavorful base used in many sauces, stews and soups (similar to soffrito, is a melange of onion, carrot, and celery cooked slowly without browning or caramelizing). The spiralized mix of green zucchini, yellow summer squash, and orange carrots makes a colorful, healthy, fresh, and gluten-free alternative to traditional pasta. Spaghetti squash is another lovely option. Fresh or dried pasta maybe used instead. If Borlotti beans are unavailble, use Pinto or Kidney or Cannelini beans. In a pinch, 2 cans (14 ounces Each) of  the beans maybe used instead of the freshly cooked.  5-6 Servings INGREDIENTS 1 1/2 cups dried Borlotti Beans, cooked 1 cup Onion, finely diced 1 cup Carrots, finely diced 1/2 cup Celery, finely diced 2-3 big cloves Garlic, minced finely 1 can (28 ounces) Tom...

Vegan Buttery Chickpeas is a delicious entree that works well for batch cooking, it keeps in the fridge for a week or freezes for up to 3 months. Although there is no butter nor any dairy ingrediens, the cashew cream adds the rich buttery and creamy taste. The sauce is wonderful as a base for Vegan Chik'n chunks/strips, Soy Curls, Tofu cubes, Cauliflower florets, etc also. Vegan Buttery Chickpeas doesn't need much to complete the meal; a platter of fresh sliced veggies and hot cooked rice/grains or roti/naan will make it a feast. If you have either the chickpeas or the sauce made ahead, it goes together very quickly. Notes: Preparing Chiles: Core and discard it with any seeds and whitish ribs (the heat source with the most amount of Capsaicin) unless you want a spicy curry. Garam Masala, ginger, and cayenne contribute enough spice so try the recipe with cored chiles first and then decide if you want to take it up a notch with the whole chiles and/or more cayenne. You m...

Holiday Bread Casserole, Gluten-Free  (a.k.a. dressing/stuffing), like its Indian cousin Bread Upma , can be presented as a substantial dish on its own for a light meal or snack. Toasty cubes of gluten-free regular or corn bread with succulent bits of veggies combined with delightful fragrant herbs, all this casserole needs is a little gravy. If you want a good Bread Casserole, you have to start with good gluten-free bread - you can use homemade or purchased breads to making this fabulous treat. Although a day old or stale bread is preferable, fresh bread may be used also with a little extra care. If the bread is fresh, cut/crumble and let air dry while preparing the rest of the meal or ingredients.  Good bread doesn't need be discarded just because it gets a little old or stale. Just slice, cube, or crumble and freeze with or without toasting. If you prefer dry bread crumbs/cubes, do the crumbling or dicing while the bread is still a little soft and not hard and...

Bread Upma is India's equivalent to the Holiday Bread Casserole - warm toasty cubes or crumbles of bread studded with assorted vegetables flavored with fragrant spices and herbs. Bread Upma could sub for the traditional Holiday Bread Casserole for the holiday meals! We didn't eat much bread (yeasted kind) while growing up in India. These days though, bread is ubiquitious even in rural areas and little villages. Although it has become quite common as a breakfast toast for a busy morning or a quick tea time toast/sandwich, often we ended up having leftovers as most family members enjoyed other breakfast and teatime treats. So leftover bread morphed into bread upma, a quick savory dish with onions, veggies, spices and herbs. Although a great recipe to use up stale bread, fresh bread may be used to make this absolutely delicious upma. Sometimes no one wants to eat the end slices of the loaf; those may be collected in the freezer until there is enough to prepare bread upma. ...

Freshly cooked sinuous pasta studded with fresh veggies and flavored with fragrant herbs is a feast for the eyes as well as the palate. Easy 10 minute Noodles I, Italian Style really takes only about 10 minutes to prepare especially when using fresh noodles. I use gluten free noodles; but if gluten is not a concern, any favorite noodles maybe used. Notes: Dried noodles maybe used to prepare this recipe but take a few of minutes longer than fresh; use 2 ounces and prepare according to package directions. When preparing the veggies, I often chop more than I need for one recipe and save them for another day. Using the special julienne peeler makes quick and easy work of making thin strips of carrots and zucchini. You may use a spiralizer also to make veggie strands. Or a good knife will work just fine. 1 Serving Ingredients: 1 pkg Fresh Noodles (~ 4 oz), Gluten free 1 clove Garlic, minced or mashed 3-4 Green Onions, sliced diagonally 7-8 large fresh Basil...

Cranberries and apples combine to make delicious and beautiful chutney, a welcome addition to meals anytime but especially at the Thanksgiving table!  It is fantastic with the Thanksgiving Lentil and Otas Loaf/Muffins and the Holiday Bread Casserole aka stuffing. Long after Thanksgiving meal is a distant memory, the thokku maybe enjoyed in many ways: with  Dosa ,  Adai , other snacks, and with everyday meals. The spices maybe adjusted according to your preference. Chutney maybe prepared in large batches doubling, tripling, etc. all the ingredients. Cranberry and Apple Chutney makes a great gift too anytime especially for the holidays. Autum is the perfect time to put up this chutney when fresh crops of cranberries and apples are available. It can be prepared with frozen cranberries also. Cranberry and Apple chutney, just like its cousin   Cran-Apple Preserves , makes for wonderful starters with your favorite snacks, vegan cheesees and flatbreads or crac...

These super tasty and fabulous trio of dressings are not only great for salads, they can be used as a dip/sauce for fresh, steamed or roasted vegetables and as a dressing for sandwiches. These dressings are quite easy and simple to make. Our family loves to have a couple ready to use in squeeze bottles to squeeze over their daily salads. Simply Delicious! Tahini and Lemon dressings will stay fresh for 4-5 days as they have fresh ingredients; the Maple Mustard dressing will last a week. Tahini Dressing: NOTES: Add one or all of the optional ingredients for more depth and nuanced taste. I love adding the fresh herbs as they not only make it tasty, but also add to the nutrient density. Adjust the amount of water to make a dressing: more to dress salads and less to make a spread or dip. Tahini dressing maybe prepared without a blender; place all the ingredients in a widemouth jar with a tight-fitting lid and whisk or shake vigorously. It will take a little effort at first t...

Pasta With Roasted Butternut Squash & Onions is a lovely dish to celebrate the delicious and super nutritious butternut squash. Once you have the butternut and onions roasted, the rest of the recipe goes really fast. Roasting brings out the nutty sweetness of both the butternut and onions.  Use non-wheat pasta for a Gluten Free recipe. Pasta With Roasted Butternut Squash & Onions INGREDIENTS: 1 small Butternut, peeled and cut into bite size chunks 1 large Onion, cut into largish dice 1 tsp Oil 2-3 pinches Red Pepper Flakes 1 big clove Garlic, minced 1 tsp dried Thyme leaves Salt and freshly ground Black Pepper 3-4 Green Onions, thinly sliced 4 oz dried short Pasta, cooked 2-3 Tbsp pasta cooking water Vegan Parmesan Or chopped Toasted Nuts and Seeds, to serve METHOD: Preheat the oven to 425 degrees F. Line a rimmed baking pan with parchment paper. Place the butternut and onions in a single layer evenly. Sprinkle with a good ...