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Geetha's Kitchen

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Vanilla Custard Or Pudding (Eggless)

Vanilla custard is perhaps the easiest of simple desserts. The first time I remember eating custard was when my father made it during our father-daughter cookouts. My father was a man ahead of his times! He would take over the kids and the kitchen every once in a while so my mother could visit her friends, go shopping, etc. Our menu invariably included "half-boiled vegetables" and custard followed by a much anticipated story time. "Half-boiled vegetables" are veggies cooked until tender, yet firm. Father extolled the virtues of eating vitamin-filled "half-boiled" veggies as we gathered around him to watch and 'help' :-). Everything always turned out delicious and we ate everything up. The custard can be made vegan by using an alternate milk such as soy, almond, or rice milk. Also, the amount of corn starch can be increased/decreased to produce a more/less solid custard according to your preference. This recipe produces a soft one, ...

Curry Leaf Plant (Murraya koenigii)

Curry leaf trees are ubiquitous in South Indian gardens as they are one of the most commonly and avidly used flavoring ingredients in practically all savory recipes. It is a small tree with highly aromatic leaves with a faint citrus and anise flavor. They are prized for their unique flavor as well as medicinal properties and are used in Ayurveda, the ancient art of medicine in India. Amma used to say that curry trees were always planted close to the house to catch the breezes and that it is very healthy to breathe the air wafting through the curry tree branches and leaves! If you have ever eaten South Indian food, you probably know how important curry leaves are to this cuisine. There is hardly a dish (exceptions being desserts of course) that could not benefit from a flavor boost from the curry leaves. In fact I would even go so far as to say that the curry leaf is one of the quintessential aromatic ingredients in South Indian cooking. Curry leaves are one of the major flavoring...

Sprouts (How To Make Sprouted Beans or Peas)

Lentils, Peas, Red Chori, Mung, Brown Chick Peas Dry ones in the foreground; soaked ones behind It is very easy to sprout various dried beans and peas. Sprouting does take a little planning though; it takes about 2 to 4 days from start to sprout (in warmer weather the seeds sprout quicker). This is also an educational and fun "cooking" activity for children - they can eat their experiment :) !! As you probably know, children will most likely eat what they help prepare. You don't need any special equipment for sprouting; just any bowl and a clean piece of cloth will do. I like using glass jars for my sprouts; I love watching the progression from seed to sprout. It is fun to have a few types going at the same time. I sprout and store the different types of beans in their own containers and mix them for specific dishes as needed. Sprouts make a nice addition to all types of dishes - salads , Chundal , Bajji , Adai , Corn Cakes, Molakootal, Kootu, stir-fries, c...

Homegrown Greens: Taro Leaves (Colocasia esculenta)

Taro Plant - 2010 Taro has been grown for human consumption since antiquity - some estimates say that it was in cultivation in tropical India before 5000 B.C.E. Taro is grown and eaten in many countries around the world. It was a popular food in Europe during the Roman Empire and many ways of preparing them are found in the ancient Roman cookbook Apicius. These "tropical potatoes" are known as Chembu in Malayalam, Cheppankizhangu in Tamil, Arbi in Hindi, Satoimo in Japanese, dasheen/eddo/callalloo etc. in the Caribbean/Polynesian islands and other parts of the world. Taro is more nutritious than the regular potato; comparatively taro contains more protein and higher amounts of calcium and phosphorous in addition to goodly amounts of Vitamins A, B6, C and E. It is easily digestible and so good for people with delicate digestive systems. Although the corms (modified stems) are the most prized parts, the leaves and stems are also eaten. I grow taro for the l...

Inji Kashayam (Ginger Tea)

Kashayams are strong herbal teas/brews. Our grandparents and parents had kashayams to suit every situation. Inji (ginger) kashayam is an ubiquitous one to combat indigestion, dyspepsia, nausea, cough, and cold. Although called inji kashayam, sometimes it includes other herbs or spices. And whether it cures cold or not, it is quite refreshing and restorative on a cold day or when you are under the weather! Here is the basic inji kashayam. Dried ginger may be used (half as much as the fresh) to make this kashayam. 4 Servings Ingredients: 2 Tbsp Fresh Ginger 1 tsp Whole Black Peppercorns 1 Tbsp Jaggery or Honey or more Fresh Lime Juice (optional) Method: If using fresh ginger, chop coarsely and mash slightly. If you have dried ginger, crush into a coarse powder. Crush the peppercorns if you like a strong brew or leave whole for a mild one. Bring 4 cups of fresh water to a boil; add the ginger, peppercorns, and jaggery and simmer gently for 10 minutes. Turn off heat, cover, and let r...

Baked Neyyappam (Banana Muffins with Cardamoms, Coconut, And Cashews)

Baked Neyyappams Here is the recipe for Baked Neyyappam, a favorite of Amma's. This recipe is dedicated to my mother Jaya because she enjoyed the eggless banana muffins that I made for her. They reminded her of the 'Neyyappams' and she wondered if we could add all the traditional flavors - cardamoms, Indian Jaggery, and coconut. Thus was born the "baked neyyappams". We had fun experimenting and we often added cashews. Traditional appams are cooked just like the Scandinavian abelskiver in a pan of the same name that looks just like the Indian "appa karai" or "paniyaram pan". Amma was amazed that the Scandinavians eat "appams" too :D. Appams are made for celebrating life - from birth ceremonies of new infants to memorial ceremonies called Shraddham and everything in between. They are also another well-loved offering for festivals and auspicious occasions. Amma loved that the baking process cuts down on pre...

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