Geetha's Kitchen

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Mixed Vegetable Tabbouleh Or Thoran (Warm or Cold)

August 03, 2026

Mixed Vegetable Tabbouleh This mixed vegetable dish may be enjoyed as a fresh, cool Tabbouleh, served at room temperature, or transformed into a warm Thoran. To transform the tabbouleh into thoran, cook the vegetables briefly for about 3-4 minutes with the optional addition of coconut and cumin. Et Voila, two delicious options! Tabbouleh Or Thoran is a great way to use up odds and ends of veggies at the end of the week - I used up extra cauliflower rice makings along with carrots, corn kernels, red cabbage, and small type of sweet red peppers. The result was not only colorful but absolutely delicious too. Ricing the cauliflower means to finely chop or coarsely grate it. The other veggies may be finely diced or chopped. The measurements below are just a rough gauge; this recipe works well with these fabulous veggies in any amount or combination. Have fun! So, Tabbouleh or Thoran - what is your choice today? Mixed Veg Tabbouleh INGREDIENTS: 1/2 sm...

Chinese Chickpea Salad

July 15, 2026

Chickpeas, aka garbanzos, are so amazing that they can take on any cuisine and come out on top be it Indian, Middle Eastern, Mexican or Chinese! In Chinese Chickpea Salad, they add lots of protein as well as fiber and a host of nutrients that only chickpeas can. Removing the stringy, scraggly roots of bean sprouts gives the salad a neat appearance. 2–4 Servings INGREDIENTS: 1/2 cup Sesame Dressing 4 Tbsp Rice Vinegar 2 Tbsp gf Soy sauce/Tamari 1 - 2 tsp toasted sesame oil 1-3 tsp Coconut sugar 1 clove garlic, finely minced Sea Salt to taste Salad: 1 medium head Romaine Lettuce, chopped 1 cup Red Cabbage, thinly sliced 1 large Carrot, long shreds 1 cup Bean Sprouts, remove stringy roots 1 small bunch Green Onions, thinly sliced 2 cups Cooked Chickpeas 1 small bunch Coriander (cilantro), chopped Toppings and Garnishes: 2-3 Oranges, peel and cut into Segments 2 cups Crispy Rice Noodles 1/2 cup toasted Sliced Almonds 2 Tbsp toasted...

New Year's Day Blackeyed Peas & Greens Salad

January 03, 2021

Spinach & Blackeyed Peas Salad I love nutty flavorful blackeyed peas anytime; so it is easy to enjoy the Southern US tradition of including them and greens as part of the days meals. I have enjoyed the peas and greens in Soup or Stew or Curries but this time decided to use them in a new way. Et voila! New Year's Day Blackeyed Peas & Greens Salad is simple, quick to put together and very hearty. Ready to use baby spinach makes this salad very easy to do even on a busy day. The blackeyed peas salad maybe made a day ahead; it is quite delicious on its own too. We love varying the lemon/lime/vinegar; all are delicious. For more recipes with Blackeyed Peas please check: Hoppin' John With Greens , Poricha Kuzhambu (Blackeyed Peas with Coconut) , Black-eyed Peas & Greens, Kerala Style . 2 servings INGREDIENTS: Blackeyed Peas Salad 1/2 cup dried Blackeyed Peas 1 small clove fresh Garlic, minced 14 small Red Onion, thinly slivered 1 Roma Tomato, slivered 1 small Green Chile...

Mango Launji (Sweet & Tangy Mango Relish)

December 31, 2020

Mango Launji, a delicious, tangy, and sweet pickle or relish, is fabulous served with any meal; we love pairing it with Dosa, Adai, Roti, or Paratha, Rice or other grains, curries, and accompaniments. Delicious as a spread for toast or crackers with or without peanut/nut butters or vegan cheeses. Mango Launji with vegan cream cheese makes a tasty starter with crudit é s, warm breads, flatbreads, and crackers. It is very easy to prepare and is dairy, nut, oil, and gluten free. Although most delicious prepared with green mangoes, slightly ripe ones are fine too to make Launji. Store the Launji in clean airtight jars in the fridge or in the freezer for longer storage. INGREDIENTS: 1 firm Green Mango 2-3 tbsp sugar (to taste) 1 big pinch salt 1/2 tsp each fennel and kalonji seeds, 1/2- 1 tsp red Chile powder 1 Big Pinch Turmeric 1 tiny pinch Asafetida (Hing) METHOD: cut mango, add 2-3 tbsp sugar, a big pinch salt and keep overn...

Fast & Easy Simple Dal Soup (Quick Red Lentil/Mung Bean Soup)

December 26, 2020

Fast & Easy it maybe, but this Simple Dal Soup is very flavorful and delicious too! It is hearty on it's own and goes with everything from Idli/Dosa, Rice, and fresh crusty bread or toast! Fast and Easy Simple Dal Soup is exactly that - add all the ingredients to one pot, bring to a boil and cook for about 20 minutes (a pressure cooker - Instant Pot or the stove top kind - makes it really a snap). Done! This lovely soup doesn't need a Thalippu/Tadka, the traditional finish, to complete it but certainly maybe added if desired. Awesome paired with Idli/Dosa/Upma etc instead of Simple/Masala Kadapa or Sambar for a nice and welcome change of pace. Fast & Easy Simple Dal Soup is naturally gluten, fat and dairy free. NOTES: The red lentils or yellow mung dal cook the quickest on stovetop; other legumes such as split peas or brown/green lentils maybe used if you have more time or use the Instant Pot or the regular stove-top pressure cooker. The carrots maybe grated instead of ...

Lettuce Wrap with Tofu Filling

December 24, 2020

Lettuce Wrap with Tofu Filling is wonderful for casual family/company dining as well as a lovely starter. Use the smaller inner leaves from the lettuces; Belgian endives and green or purple cabbage leaves work well too. Instead of the shiitake mushrooms, other mushrooms maybe used. Hoisin sauce (~1/4 cup) maybe used instead of the coconut aminos and tamari in the sauce given below; but it usually contains wheat so I don't use it. INGREDIENTS TOFU FILLING 1 tsp sesame oil 14 - 16 oz Firm/extra firm Tofu 3 oz fresh Shiitake/Other mushrooms, diced 1 Carrot, shredded 2-3 Tbsp fresh grated ginger 2-4 cloves Garlic, minced 1-2 Shallots thinly sliced Red Pepper flakes (optional) 1-2 heads Belgian Endive/Butter/Romaine lettuce SAUCE 1 1/2Tbsp Each Coconut Aminos & Tamari (Soy sauce GF) 1 Tbsp rice vinegar GARNISHES 4-5 scallions thinly sliced 3-4 Tbsp roasted Peanuts, chopped 2-3 Tbsp toasted Sesame seeds INSTRUCTIONS Wash lettuce, drain...

Easy No-Cook Instant Snack Pudding/Overnight Breakfast

December 23, 2020

Easy No-Cook Instant Snack Pudding or Overnight Breakfast is one of our favorite everyday go-to recipes. Although the Pudding maybe eaten immediately, I like to allow the chia seeds to soak and bloom so it can be enjoyed as a thick, creamy pudding. It is a perfectly filling and satisfying breakfast/snack rich in fiber/pre and probiotics for gut health, heart healthy fats, anti-oxidaents, as well as proteins and complex carbs. This works well with or without nuts and grains. I like adding a little or more of the oats depending on if this is a snack or breakfast. It is fat & dairy free; it is also gluten free when you use gf oats. Use the plant milk yogurt for the added bonus of gut-healthy and immunity boosting probiotics. For a sweeter snack or breakfast, add 1-2 chopped Dates. If you like, a scoop of protein powder maybe stirred in as well. I often make a mega batch = triple/quadruple etc = for the week to enjoy this lovely No-cook recipe for snacks as well as breakfast. Ano...

Easy Pumpkin Cornbread From Mix (Gluten, Dairy, & Oil Free)

December 22, 2020

Easy Pumpkin Cornbread From Mix is easy as it is wholesome; just put everything in a bowl, mix and bake.There's not much searching for the various ingredients or measuring involved. The pumpkin puree and the spices really take the muffins to another level of delectability. The pumkin puree, coconut, and the flax/chia seeds eliminate the need for oil or eggs. GF cornbread mix is one of the few ready to go products that I like to have on hand for times when you need an easy way to make something fabulous to go with a lovely cup of tea. Although I am partial to crusty muffins, it is good baked as a loaf or in a 13" x 9" pan too. We love the added fragrance of the mild Sambar Powder spices in these hearty muffins. 12 Muffins/Servings INGREDIENTS: 1 box (15 oz) Gluten Free cornbread Mix 1 Tbsp Each - Flaxseed and Chia seeds, ground 3 Tbsp Water 1 cup Pure Pumpkin Puree, canned or homemade 1/3 cup dried finely grated unsweetened Coconut 1 cup Plant Milk 2-3 Tsp Sambar Powder ...

Quick Creamy Pumpkin Soup w/Thyme-scented Pumpkin seed Topping

September 05, 2020

Creamy Pumpkin Soup Quick Creamy Pumpkin Soup is ready within 15-20 minutes! This is one of my go to soups anytime I need a quick, easy, homemade soup. A can of pumpkin puree, a little coconut milk, some simple seasonings, and Et Voila! - comforting and flavorful pumpkin soup is ready! Canned pumpkin makes this soup go fast but needs the help of spices and fresh herbs to breathe freshness. Pumpkin perks right up when smoky cumin, along with warming combination of ginger, red pepper (cayenne), and freshly ground black pepper. Thyme adds that fragrant freshness and a few sprigs can be added without a lot of fuss and the woody stems removed at the end. The dates add delicious caramel flavoer as well as a touch of sweetness. Don't forgo the topping; the delicious spice and crunch of the toasty thyme-scented pumpkin seeds amp up the flavors and adds the crowning touch! Thyme-scented Pumpkin seeds make a wonderful snack or starter in addition to making a lovely topping for ...

Masala Kadapa (Dal & Veggie Stew With Coconut & Spices)

August 31, 2020

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 Salad/Dip With Non-Dairy Dressing)

August 27, 2020

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...

Mushroom Larb In Cabbage/Lettuce Cups (Vegan Minced Mushrooms With Ginger & Mint)

July 18, 2020

Shiitake & Cremini Mushroom Larb Flavorful Mushroom Larb In Cabbage/Lettuce Cups is a fabulous treat composed of tasty, toasty mushrooms flavored with scallions, garlic, ginger, and mint. The brilliant mix of fragrant fresh herbs, crunchy toasted peanuts, the umami of the browned caramelized mushrooms, and the pungent, salt, sweet, and hot flavors make every bite of larb very interesting and extremely satisfying. This is one of my favorite way to enjoy mushrooms. Mushroom Larb makes a protein-rich, easy, and sumptuous lunch, light dinner or an appetizing and refreshingly pleasing starter. Mushroom Larb is gluten and dairy free. Delicious Mushroom Larb is a one-pot dish as all cooking is done in one pan; after the mushrooms are done, all the other ingredients are added right into the same pan. I like to call them Laos/Thai tacos; the larb is served in lettuce/cabbage cups/boats and picked up with hands to enjoy without any need for utensils. Although one can serv...