Geetha's Kitchen

A rich and delicious Korma-like stew, Masala Kadapa is a fabulous taste treat served with Idlis and Dosai in Kumbakonam -Thanjavur area, the Eastern part of South India. Masala Kadapa is just like Simple Kadapa  but is enriched with the fragrant addition of a few more spices. It is phenomenal as a side served with Pongal, plain rice, etc. also. Although split and skinless yellow moong/mung dal is the traditional dal used in this stew, I have used others with good results. For example, if I make Sambar or a Red Lentil dish, I usually cook a little extra Toor Dal/red lentils and put aside to use in making Rasam, mulagutal, etc. I also often add cooked whole Peas, Chickpeas, etc in addition to whichever dal I use if they happened to be available.  The traditional Kadapa uses only potatoes; I love to add lots of vegetables in my recipes as they make them filling and rich in nutrients. I have included carrots, green beans, cauliflower and green peas in addition to the ...

Apple & Zucchini Raita  Apple & Zucchini Raita is a delicious new variation of the classic Non-dairy Zucchini Raita and  the original  Pachadi/Raita . In Apple & Zucchini Raita, the mild, tender zucchinis shine and the apple adds sweet crunch - a fabulous combination, a match made in foodie heaven! Apple & Zucchini Raita is a wonderful starter/appetizer by itself or paired with warm Roti, naan, parathas, etc (Indian flat breads), fried or roasted papadams, and/or your favorite crackers/chips. The raita makes a nice side for Upma ,  Cheela , Uthappam , Dosa, Adai, Idlis - both the traditional and the quick types. The raita is fabulous with any meal anytime! NOTE: Any non-dairy yogurt will work; use a plain unsweetened and unflavored non-dairy yogurt such as cashew, almond, soy, or coconut milk yogurt. We love the homemade cashew/tofu/soy yogurt too; the recipe is given below. The tadka/thalippu is optional; while it adds a nutty...