Geetha's Kitchen

I have wanted to make Sweet Potato Pie ever since I read the book "The Yearling" a very long time ago. I was intrigued not only by the idea of a pie made with sweet potatoes, but also the character of the mother who gives up her share of pie! Wow! I remember Amma, my mother, holding back quietly, generously, and graciously so that everyone could enjoy more; I neither realized that nor even noticed until I was older. Mothers are amazing! Scrumptious Sweet Potato Pie is a great alternative for pumpkin pie as sweet potatoes are available year around. Use the orange-fleshed sweets labeled "yams" for best color; bake/roast them whole for the best flavor. You can make it vegan by adding coconut, soy or other types of milk in the place of regular milk. Without a butter/shortening/oil-laden crust, it has minimal fat. Crust-free, gluten-free and fat-free, it is also guilt-free! I made it for the holiday weekend and it was gobbled up very quickly :-). Notes: I ...

Coconut chutney is the traditional accompaniment to Adai , Dosa , Idli (steamed rice and lentil cakes), Bajji, etc. Amma gave me this recipe along with a few others as I was getting ready to embark on a new phase of life as a wife. Those hastily written recipes were ever so helpful and now I am happy to rediscover them and pass on to a new generation to enjoy. Frozen grated or dessicated (dried unsweetened) coconut may be used instead of the fresh. Ingredients: 1/2 medium coconut, grated 1 tsp oil 2 Tbsp Chana Dal 1 tiny pea sized piece (1 pinch powdered) Asafoetida 2 fresh hot Green Chilies (Serrano/Jalapeno) 1 spring fresh Curry leaves 1 marble size ball of dry Tamarind pulp Salt to taste Thalippu/Tadka: 2 tsp oil 1/2 tsp Brown Mustard Seeds 1 Tbsp Chana Dal 1 dry hot Red Chili 1 sprig fresh Curry Leaves Method: Heat the 1 tsp oil in a small pan and roast the chana dal until lightly browned. Stir in asafoetida, sliced green chilies, and curry leaves. Cook until chilies are soften...

Molagushyam is another classic Kerala stew that we adored as children. Although it does not sport an impressive list of herbs or spices, it is simply divine and satisfying. I have only seen it served for family meals and never at any formal occasions. It definitely belongs in the homey, comfort food category. It is one of Amma's favorite dishes too; she would forgo the traditional rice in favor of enjoying a little more molagushyam! I remember that although she preferred using the Indian 'thali' or stainless steel plate instead of porcelain plates or bowls in general, she would bring out the wide soup bowls with a big smile to serve the molagushyam :). According to Ayur Veda, mung beans are restorative and strength building. Mung bean, especially the split yellow dal, generally leads the list of the "pathiam" or convalescent foods which are the traditional get-well foods which are easy to digest and nutritious. Mung beans provide high quality nutr...

These are not true bajjis; they probably belong to the pakoda category. Traditionally bajjis are vegetable slices or pieces dipped in batter and deep fried whereas pakodas are made from a dough formed by mixing all the ingredients including finely chopped veggies. I made these recently for teatime to celebrate congenial company. It is an old recipe from Amma and it is absolutely delicious. I have only eaten them at our house so this recipe seems to be another one of Amma's clever creations. Amazing to say the least, Amma was incredibly inventive; if one ingredient was not available, she found a replacement that worked just as well or even better. It is my guess that perhaps she substituted the whole wheat flour for the traditional besan for some reason - I am glad she did :)! Using whole wheat offers a delectable change from the typical bajjis made with besan (chick pea or garbanzo flour). Do include the rice flour for crispness; otherwise the bajjis will be softer....

Here is another delicious rice which is mild but flavorful. Frozen corn makes it a snap to prepare it. When rice is enhanced with a Tadka/Thalippu and various ingredients, it belongs to the category of "Chitrannam" which literally translates as 'beautiful food/rice'! Chitrannam of one kind or another is a must on special occasions and as children we looked forward eagerly for these holidays. Amma would often make them as a special after-school treats with whatever vegetables were on hand. Enjoy! Ingredients: 2 Cups Basmati Rice 1 tsp Salt Scant 4 cups fresh water Tadka/Thalippu: 2 Tbsp Ghee or Coconut oil 1/2 tsp Brown Mustard Seeds 2 Tbsp Urad Dal 1 pinch Asafoetida (Optional) 1 sprig Fresh Curry Leaves 1 pinch Turmeric 12 oz. Frozen Corn Kernels 1 small 1 medium Onion 1 Jalapeño Chili (optional) 1/2 tsp Salt or to taste Method: Wash the rice well and let sit; bring the water to a boil with the salt. Add the rice and cook until done....

Zucchinis are the vegetables of choice our house ever since Amma used them instead of the ubiquitous cucumbers. We love cucumbers but unless made and eaten right away, cucumbers make it runny with its abundant water content. (It is also a great way to use the tender zucchinis from your exuberant zucchini plants in your garden.) Now the raita is absolutely delicious and is never watery at all! This is exactly how Amma made it. This raita makes a wonderful appetizer paired with warm roti /whole wheat/corn tortillas, Naan or other breads, your favorite chips, and fried or roasted papadams. If you do not want dairy in your food, try Non-Dairy Zucchini Pachadi/Raita which is almost the same as this one but without the dairy. Ingredients : 2 large ripe tomatoes 2 large tender Zucchini 1 small Red Onion 1 small bunch Fresh Cilantro 1 tsp Salt 2 Tablespoons finely grated Fresh or frozen Coconut 2 cups fresh thick Yogurt 1 cup Sour Cream Tadka/Thalippu: ...