Geetha's Kitchen

Masoor Dal With Spinach & Tomatoes, Rice Masoor/Red/Pink Lentils are actually neither red nor pink but a peachy salmon color! They are a common and popular ingredient in many cuisines. Quick cooking  and chockful of nutrition, they can fill the bill no matter which cuisine. They are the quickest cooking member of legume world (takes only 20 minutes!). The combination of rice, dal, and greens never loses its charm for me; so simple yet wholesome and delicious. Serve Dal With Spinach and Tomatoes over rice, other grains, or with roti in the Indian Style or as a stew/soup. Either way it is hearty comfort fare and a delicious winner regardless of the season. The perfect side for Dal With Spinach and Tomatoes is a fresh chopped salad. Toasted papadams, pickles, roasted veggies, etc. are other delicious sides. Notes: I like to add the tomatoes (lots of it too - love the combination of tomatoes with the spinach) at the end so remain quite discernible without turning too ...

Creamed Greens & Spaghetti Carbonara I love to use assorted baby greens like kale, chard, beet/radish greens, spinach, etc for this very tasty and easy Creamed Power Greens With Crisp & Toasty Toppings; choose one type or a mixture. The cooked greens are so delicious, that they get gobbled up before getting creamed! Creamed greens are naturally gluten/dairy-free. Notes: The recipe can be easily halved, doubled, etc; use 1/2 lb of the fresh greens per serving. After cooking, I use clean kitchen scissors to chop the greens a few times right in the pot, easy-peasy!  The greens maybe prepared a day or two ahead and reserved in the fridge until ready to proceed with the rest of the recipe directions. Roux Variation: a roux maybe used to make the cream: Roast 1 Tbsp brown rice flour until  lightly browned and fragrant. Stir in half the milk given in the recipe and cook stirring/whisking until the mixture comes to a boil and thickens. Add cashe...

Spaghetti Carbonara &  Creamed Greens Gluten Free Vegan Spaghetti Carbonara is comforting as well as satisfying; the sinuous noodles bathed in the dreamy, creamy sauce is to live for! Brown Rice Spaghetti works wonderfully to make fabulous carbonara! I had given up spaghetti but brown rice spaghetti made my day; it cooks up firm and al dente just like its gluten counterpart!  Aqua Faba (garbanzo bean cooking broth) is amazing as a substitute for eggs! In this recipe, it helps to makes the sauce rich and creamy! The cooking broth from garbanzos can be frozen so I always have a supply stashed in the freezer. Crushed red pepper flakes maybe substituted for the fresh jalapeño chile. Serves 4 Ingredients: 8 ounce Brown Rice Spaghetti 1 tsp Extra Virgin Olive Oil 1-2 cloves Garlic, minced 1 Jalapeño chile, cored and minced 1/2 teaspoon fresh rosemary leaves 1/2 cup Aqua Faba (garbanzo bean cooking broth) 2 Tbsp Nutritional Y...

Easy Veg Korma  Easy Vegetable Korma With Coconut Milk is a mild, naturally sweet curry that can be tweaked with an extra chile or another pinch or two of cayenne to give a bit more kick. This is a redo of a recipe from a friend (not sure of the origins of the recipe); by the time I was done, it turned out absolutely scrumptious and got rave reviews!  Vegetable Korma is a hearty curry and maybe served as a stew on its own or over your favorite hot cooked grains, with breads, etc. It maybe accompanied with a dal, salad, etc also if desired. There are no added fats other than what is in the coconut milk; light coconut milk maybe used if preferred.  Notes: Use brown, yellow, or white skinned onions for this dish. Other veggies maybe used to make Veg Korma. Frozen peas also work well if fresh is not available. For best flavor, I usually grind the coriander and cumin seeds rather than use the store-brought ground spices. Coring the chiles makes for a...