Geetha's Kitchen

Kothamalli Pulav (Cilantro Scented Green Rice) is a deliciously delicate flavored rice perfect with any meal.  Although named Green Rice, it has a medly of colorful veggies which adds color, flavor, texture and taste.  Red Onion Salad , or  Raita  are perfect sides to this amazing rice, along with any dals or Bean dishes like Rajma I and II , Kadalai Theeyal or other curries, beans and salsa, etc. Kothamalli Pulav is gluten free, dairy free and oil free. Notes: You may use any type of rice you prefer - Basmati, Jasmine, Red or Brown, short or long grain, etc. If you use brown rice, the amount of water as well as cooking time will need to be increased. Your favorite spices and/or herbs maybe added for a variation. 6-8 Servings Ingredients: 1 bunch Cilantro, about 1½ cups 1  handful Spinach leaves 1 cup Onion, diced 1 clove Garlic, chopped 1 Jalapeño Chile, cored and minced (optional) ½ Green Bell Pepper, diced 2 cups uncooked...

Kadalai Theeyal or Kondaikadalai Theeyal is based on Kerala style curries known as theeyal - aromatuc stews prepared with tamarind as well as roasted spices and coconut. Kadalai Theeyal is a tangy and delicious stew sure to become a favorite. Theeyal means burned or scorched - probably an allusion to the well toasted coconut in the masala! This recipe is naturally gluten and dairy free and lends itself  to Onion/Garlic Free Option. Adjust the amounts of tamarind, spices etc according to your family needs. Kadalai Theeyal Notes: Check the post on cooking dried beans . If freshly cooked beans are not an option, canned chickpeas will work out; you may need about two 15 oz cans. Drain the canned beans, rinse and add to the recipe as described below. If you have a piece of tomato languishing in the fridge, chop and add it to the Kadalai Theeyal. It not only enhances the color, but also adds to the taste. Both the light colored and the brown chickpeas maybe used...

Vegan & Gluten Free Stroganoff  is delicious and easy to make. Served over a bed of spinach and arugula, it makes a very nutritious and complete meal. Other greens such as Swiss chard or kale may be substituted but would need to be steamed until tender first. Stroganoff is perfect over freshly cooked pasta, grains, or steamed/roasted potatoes. For an even more substantial meal, add some Roasted Tofu . NOTE: Cashews make a wonderful vegan sour cream! Simply soak 1 cup of raw cashews for about 2-4 hours in plain water. Drain, rinse, and process using a blender with 1 cup of water and a pinch of salt until smooth. Scoop into a clean container and stir in a Tbsp of lime or lemon juice. Save any extra for other recipes. 4 Servings Ingredients: 1 lb White or Brown Mushrooms, thickly sliced 1 medium Red Onion, diced 1/2 tsp Sea Salt 1-2 cloves Garlic, minced 2-3 sprigs Thyme 1 pinch ground Red Chile (cayenne) (optional) 1 tsp Paprika 1 tsp Smoke...

VATHAL KUZHAMBU II is a fabulous tamarind based kuzhambu, stew, or sauce with the amazing aroma that only Freshly Ground Spices can impart. Although similar to Vathal Kuzhambvu I , the fragrant freshly roasted and ground spices sets this one apart. Enjoy Vathal Kuzhambu mixed with freshly cooked rice and Paruppu Thogayal , papadams, and vegetable sides. Notes: Instead of OR in addition to adding onions or moringa pods (Indian veggie drumstick pods), fried sundried Manathakkali or sundaikkai vathal maybe added to the vatha kuzhambu at the end of cooking. Technically, it is the vathal that makes this recipe a "Vathal" kuzhambu :-) Ingredients: Vathal Kuzhambu masala: 2 tsp  Toor dal 2 tsp  Channa dal 2 tsp  Urad dal 1/2 tsp  Fenugreek seeds 4 tsp  Coriander seeds 2  Whole red chillies 2 tsp  Pepper corns A handful of curry leaves, 2-3 stems Vathal Kuzhambu: 1 tsp  Sesame Oil 1 tsp  Mustard seeds 1...

Spicy Deviled Potatoes has a healthy tangy-spicy dressing without the usual mayo laden with fat! This is similar to the Roasted Potato Chaat With Tri-color Salad , another favorite, but the toppings and dressing sets it apart.  One bite and you are hooked! Great as a starter for one or a crowd. NOTES: Dressing maybe made a day ahead without adding the fresh herbs; add them just before serving.  Lemongrass: use the tender bulby bottom part; save the rest for tea or another use. Potatoes maybe roasted ahead of time and reserved; warm them before filling and serving. Fingerlings, small new potatoes, or large ones, etc maybe used to make  Spicy Deviled Potatoes. The potatoes maybe roasted until soft, cooled slightly, carefully smashed without falling apart and roasted again until slightly crispy. Leftover baked/steamed potatoes maybe used to make this lovely dish. For a mild dish use cored serrano chile; for a spicy dish, use a whole serrano or one or ...

Delicious Mung Dal Cheelas, crepes, or pancakes are eaten all over Asia by many a name! There are many versions in India as well as other countries. They are quite easy to make and may be eaten any time from dawn to dusk and beyond :)  Added bonus : I add lots of veggies to the batter and make tiny cakes to offer as starters; these make fabulous party fare! Cheelas,  similar to the  Dosas ,  may be made into thin delicate crepe-like pancakes or thicker.  You can grind your own batter using whole mung beans or the split dal. In an effort to use whole grains more, I usually use the whole beans. I posted the recipe  Cheela w/Mung Flour  using readily available flour a while ago. Make cheela simply or with the added veggies and herbs, and you will have an amazing meal . NOTES: Instead of the fresh fenugreek leaves, dry fenugreek leaves, chopped spinach, chard,  kale, Malabar Spinach or other leafy greens may be added. Sometimes, I ...

Chayote, Mango, & Apple Salad is inspired by a favorite vegetable that is so underused: Chayote squash aka Buddha's hand, Bangaloru Kathrikai (eggplnt), mirliton, etc! With a balance of flavors, colors, and textures, Chayote, Mango, & Apple Salad is refreshing and delicious with any meal or brilliant as a starter. This is great in summer as well as autumn as there is an abundance of fruits and veggies available. Pomegranate arils make a very tasty and pretty addition. Chayote, Mango & Apple Salad Chayotes are quite inexpensive and economical; even their seeds are edible and delicious. Mild, sweet flavored, crispy, and juicy, it is delicious cooked as well as in salads! For cooked chayote dishes, check out Touffee , Molakutal , Sambar , Aviyal , Olan , etc. The young and tender ones are particularly fab in salads. Enjoy getting to know this lovely veggie if you haven't already! Notes: If you like a spicy salad, use the Thai chile, serrano with the co...

Vathal kuzhambu is a classic and traditional tamarind based sauce from South India. The name Tamarind Sauce doesn't do justice to this lovely kuzhambu; it is something people crave and wax poetic about once they have tasted it! Vathals are sun dried vegetables and wild Southern Indian berries. The Vathals of interest here are dried berries known as Sundakai or chundakai (labeled as turkey berries) and manathakali (frgrant tomatoes); I think the correct name is manithakali which means peal tomatoes. These are available in some Indian grocery stores but are neither absolutely essential nor necessary to prepare or enjoy vathal kuzhambu. This sauce is often made after weddings and festivals to give the digestive system a break from rich foods.Vattal Kuzhambu (the berry kind) mixed with rice used to be a popular travel food in the olden days because it stays well at room temperature for 2-3 days.  While the popular combination is vathal kuzhambu seved over rice with Dal Chut...

Tasty Mushroom Burger, naturally Vegan and Gluten Free burger, is toothsome and delicious one of the best results in burger recipes. The oats, nuts, and rice flour etc help to form well without falling apart. If you do not eat fungi, check out the  Lentil Loaf  and  Black Bean burgers  recipes for patties without mushrooms. Notes: All the vegetable ingredients maybe finely chopped or grated by hand or by using a food processor. I used the food processor for finely chopping all of the ingredients which made it quick and easy; as the last step, I pulsed the sunflower seeds and oats and that cleaned the bowl nicely - an added bonus! Have fun with the seasonings: change them according to your personal preferences. These burgers freeze well; for best taste, use them within 3 months. 12 Burgers Ingredients: 1 lb Mushrooms, finely chopped 1/2 medium Red Onion, finely chopped 2-4 Tbsp Parsley, finely chopped 2 medium Carrots, finely choppe...

"Cheezy" Potato-Onion-Celery Soup is a simple and soothing soup that is very satisfying as well. A friend introduced a cheesy version like this luscious Leek-Potato Soup to us a long time ago. I have made it gluten-, dairy-, fat- free and Cheezy too! I often make this soup with leeks, zucchinis, and carrots. You are not limited to using just these veggies by any means; use any veggies you like. Anyway you end up with one delicious soup! Variation: Use 2 or 3 large leeks instead of the onions.  4-6 Servings Ingredients: 2 medium Onions, diced (about 3 cups) 1-2 cloves Garlic (optional) 2-3 ribs Celery (about 2 cups) 1-2 Carrots (about 2 cups) 2 large Russet Potato, cubed (about 1 cup) 1 small head Cauliflower/Broccoli, separated into florets (about 5-6 cups) 6 cups Water/Vegetable Broth 1/2 tsp Turmeric 1 tsp Sea Salt or to taste 1/2 tsp Freshly ground Black Pepper 4-5 Tbsp Nutritional yeast 1/4- 1/2 tsp Cayenne 1/2 cup Parsley, f...

Rice Noodles - Stirfry or Soup is one recipe that you can serve two ways quite easily- it is just a matter of adding some hot broth or water! We adore both soups and stir-frys; so sometimes it is a tough choice - with this recipe you don't have to choose one or the other - you can live it up and have both! Naturally gluten, dairy, and oil free! 2 Servings Ingredients: 120 g (4 oz) Rice Noodles (dry) 3-4 Green Onions 1/2 block Tofu (7 oz) 1 Tbsp fresh Ginger, minced 1-2 cloves Garlic, minced 1 pinch of Red Chile flakes Salt to taste 1 Wedge Cabbage (about 1/4 of a small one), thinly sliced 1 handful Peapods (Chinese/Sugarsnaps), ends trimmed 4-5 Mushrooms 1 Carrot, cut in fine matchsticks or corasely shredded Tamari/Shoyu/ Soy Sauce to taste 2 cups Vegetable Broth Or Boiling Water (for Soup) To Serve Bean Sprouts 1 smsll bunch Garlic Chives, sliced 1 Jalapeño Chile, sliced (optional) 2 Green Onions, thinly sliced 1 handful Corian...

Bisi Bele Bath (BBB) is a delicious Indian risotto and a one pot meal. Do include the cashew topping; the ocassional bites of the buttery tasting toasted cashews gives a sublime taste. I serve steaming hot bowls with a simple chopped salad or raita and some papadams for a very comforting and filling meal. Bisi Bele Bath with Carrot Salad Although similar to the Easy Bisi Bela , this Bisi Bele Bath is made with freshly made spice masala. Bisi Bele Bath is a great recipe that lends itself to doubling, tripling, etc and can feed a small family or a huge crowd. This recipe comes from the Indian State of Karnataka known for the gorgeous gardens, beautiful temples, architecture, and delicious food. Tamil Nadu and Kerala, neighborig states, have Sambar Sadam and Kadamba Sadam, similar but slightly different. All are made with rice, toor dal, and vegetables but the spices vary according to region. Note: Assorted Vegetables for BBB: Butternut Squash or a flavorful pumpkin, Green B...

Kadalai Paruppu Chundal/Sundal is a favorite recipe which turns split pea-like chana dal into a delectable dish. Chundals are savory or sweet South Indian snacks or sidedishes made with whole or split legumes. They are some of the typical and traditional offerings during Nav Ratri or Dussera celebrations which occur in autumn. Chana Dal is a great source of protein as well as dietary fiber. Made from nutrient rich legumes, chundals are a low sodium food (as long as too much salt is not added!) with low glycemic index which makes it a perfect food for a healthy vegetarian diet. This recipe is simple to make with a few pantry staples and this vegan snack tastes great on its own or with meals. Although not exactly the same ,Yellow split peas maybe used to make this Chundal also. The dals and spices are readily available in Indian as well as most grocery stores these days. 4 Servings Ingredients: 1 cup Chana dal (split, skinless Chickpeas) 1 teaspoon oil (optional)...

Curried Potato Hash With Tofu & Summer Vegetables is a bright and beautiful brunch dish with toothsome veggies to make it hearty! Although typically breakfast or brunch dishes don't include veggies, here the tofu, sweet corn and cherry tomatoes turn the traditional potato dish into a treat for the eyes and tastebuds as well as a powerhouse of nutrition.  It is quite easy and quick - roast potatoes and tofu the day before and reserve in the fridge; in the morning just put everything together, and voila! you have a dainty dish to start the day right. Note: Use 1 1/2 -  2  cups cooked Chickpeas (garbanzos) instead of tofu for a variation. For a spicy dish, add more Sambar powder and/or more Jalapeños. 4-6 Servings Ingredients: 1 block Tofu (14 oz), cut in cubes 12 oz small Potatoes, cut in wedges or cubes 2 Scallions, thinly sliced 1 small Jalapeño Chile, cored and minced 2 Ears Fresh Corn, or 2 cups frozen 1 cup Cherry Tomatoes, any ...

Salsa Caribeño is a lovely, flavorful suace to top grains like quinoa, rice, millet, etc, or roasted/steamed veggies or potatoes (regular or sweet types). This salsa is delicious over Idli and Dosas too. The dates lend a sweet touch and tame the heat. If you want to keep the salsa mild, use mild chiles or remove and discard the cores. INGREDIENTS: 1 large Onion, slivered 1 Red Bell Pepper, julienned 1 medium Carrot, cut into matchsticks 1 clove Garlic, minced 2 large Tomatoes, skinned, seeded, and chopped 2-3 sprigs, Fresh Thyme (about 1/2 tsp dry) 1-2 Dates, pitted and finely chopped (optional) Salt and freshly ground Pepper  1 (15 oz) can coconut milk 1/4 - 1/2 tsp Turmeric 1/2 tsp Sambar /Curry Powder 1 hot Chile, Jalapeño, Serrano, Habanero,  (optional) METHOD: Choose Jalapeño for a relatively mild sauce, Serrano or Habanero for a bigger and bolder kick. As always, core the jalapeño to keep it really mild as sometimes they can be ...

Many Bean Salad W/Grilled Corn conjures up a big bowl of glistening jewel-like beautiful plump beans from all parts of the globe! There are an amazing number of super nutritious beautiful and colorful beans in the world; red kidney beans, nutty garbanzos, white dry or fresh green lima beans, great northern beans, lentils, cannelini beans, edamame, black beans…the list goes on. Use your favorite beans; include at least 2 or 3 kinds for a visual as well as gustatory treat. Have fun getting acquainted with a new bean or two! NOTES: Frozen corn kernels maybe used instead of fresh; pan toast until slightly caramelized and a few brown spots appear. Cool before adding to the salad. Since there are many beans in this recipe, cook a cup or pound of each type of dried bean ahead of time and save extras in ziptop bags in the freezer for future salads, Chili, soups, stews, or other dishes. Alternatively, canned beans may make it easier rather than cooking a fresh batch of each bean. I...

Mirchi Ka Salan (Green Chile Curry In Tamarind, Peanut, & Coconut Sauce) is a wonderfully fragrant, rich, and nutty curry with Chiles for vegetables! We love this Hyderabadi recipe which can be mild or spicy hot depending on the choice of the chiles. It is worth making a big batch for the week; as the chiles soak in the flavorful sauce, they get more delectable. NOTES: I generally like to use Shishito chiles which are usually mild; when a spicy dish is needed, jalapeño chiles  (cored or left whole) may be used. Garam Masala maybe homemade or purchased. 4-6 Servings Ingredients: Masala: 4 tbsp Peanuts 1 pinch Fenugreek seeds (about 6-7 seeds ) 3 tbsp Sesame seeds  1 tsp Poppy seeds (optional) 2 tbsp dry Coconut  1-2 cloves Garlic ½ - 1 inch Ginger, peeled and roughly chopped ½ cup water, as needed to blend Salan: 1 tsp Tamarind concentrate + ½ cup Warm Water 2 tsp Oil, divided 12 mild/hot Green Chiles with stems ½ tsp Brown/Bl...

Cauliflower "Yogurt" Rice (Grain-Free "Yogurt Rice") is a delicious alternative to the traditional Yogurt Rice using finely chopped (aka riced) cauliflower instead of rice. Naturally gluten and dairy free, this is a delectable recipe that is easy for family meals or potlucks. "Yogurt" Rice is usually served with Indian mango , lime/lemon , or other pickles; it maybe accompanied by your favorite curries and Lemon/Lime Rice or Tamarind Rice . To live for!! 2 Servings Ingredients: 4 cups Cauliflower, riced (finely chopped or coarsely grated) 1 tsp Oil (optional) 1/2 tsp Brown Mustard seeds 1 hot Green Chile, whole or cored and minced 1 small pinch Asafoetida 1 stalk Fresh Curry Leaves, finely sliced Sea Salt to taste 2 cups Non-Dairy Yogurt Toppings and Garnishes: 1/4 cup Roasted Cashews Pomegranate Arils Ripe Mango, diced Carrots, shredded Fresh Cilantro, chopped Method: Heat a large skillet and add the oil if ...

Tangy/spicy Kariveppilai Kuzhambu is delicious with the aroma of fresh curry leaves which are the stars rather than a garnish or an afterthought! It is wonderful with rice and simple veggie dishes especially after enjoying rich festival fare. Curry leaves (kariveppilai) are considered medicinal and healthful so it is often prepared for women after childbirth and convalescents. Kariveppilai Kuzhambu is nicely spicy but not necessarily hot even though there are red chiles and black pepper in the line up; they add flavor and a nice kick. You can increase them if a hotter sauce is required. NOTE: I have used tamarind CONCENTRATE here; if using regular tamarind paste, more maybe needed. If using dried tamarind, use a lime-sized ball (about 2 Tablespoons) and soak in 1/2 cup of warm water for about 10 minutes, knead well, and strain the juices. Add 1/4 cup water to the pulp and knead again. Squeeze out the pulp, fibers, and seeds and discard the solids; add the juices to the first b...

Veggie Sloppy Joes aka Quick Pav Bhaji is a melange of vegetables that may be mashed well or left  a bit chunky. It is as nutritious as it is delicious. Traditionally Pav Bhaji is served over toasted and butter-slathered soft buns specially made for this dish; you may use any buns, bread slices, flat breads, pita, or tortillas. Pav Bhaji Masala is readily available in Indian Markets. If Pav Bhaji masala is not handy, no worries. Here's the recipe for it.   Pav Bhaji Masala/ Spice Mix : 1 Tbsp Coriander seeds 1/2 tsp Cumin seeds 1/2 tsp Fennel seeds 1" piece Cinnamon stick 1 black Cardamom, use seeds only 1 tsp Black Pepper 3 Cloves 1dry Red Chile 1 tsp Aamchoor (Dry Mango Powder) Combine and grind the above spices to a fine powder. If you like, the spices except the Dry Mango Powder maybe very lightly toasted first, cooled, and then ground. Store in a small clean airtight jar. Veggie Sloppy Joe/Pav Bhaji: 1 Onion, p...