Geetha's Kitchen

Here is a delightful rib-sticking versatile dish that might evoke memories of Mac & Cheese especially if you choose golden potatoes although any type will work! Do serve the gratin over the greens not just for the added nutrition but also for the lovely taste. Another fabulous gratin to add to the repertoire just like this one . As it works well to make ahead, it is great to just bake and serve! Cauliflower, grains/potatoes, topping, etc maybe prepared ahead also and then assembed and reserved until baking and serving. If you choose potatoes, they maybe roasted along with the cauliflower. I love to add carrots and/or peas often also.  6 servings INGREDIENTS: ROASTED CAULIFLOWER: 1 Medium Cauliflower, cut into bite-size florets Salt and freshly ground black pepper GRAINS/POTATO: - Choose your favorite 2 cups dry Whole Grains/Potato, cooked STEEPED MILK: 2½ cups any Non-Dairy Milk 5 sprigs EACH: Italian Parsley, Thyme, and Marjoram + extra...

Another family favorite! Pasta Primavera is a well-loved dish; with all the veggies, one doesn't need a side dish to complete the meal. Use your favorite combination of vegetables according to the seasonal availability or preference. It is a bit of work to cook the veggies individually, but well worth it. If you get the family members to help with prepping the veggies or do it a day or two ahead, it goes very fast. Frozen veggies are another option if time/help is short. NOTES: I usually use penne, fusilli or angel hair pasta to make Pasta Primavera. Any of your favorite grains may be substituted for the pasta! If opting for grains, use about 2 cups (dry) of your favorite grains, cooked according to package directions. Other veggies maybe used instead of those given in the recipe to suit availability and preferences. Canned crushed tomatoes maybe substituted if fresh ones are not handy. One minced fresh hot red or green chile (or more if you like it spicy)...

I love this well-spiced Masala Kichdi with assorted grains and lentils - it is hearty as it is delicious and I could eat it every day! It is fragrantly spiced but not hot and is suitable for children as well. When serving you may want to remove the chiles to avoid a child or someone unfamiliar with Indian food getting an unpleasant surprise! Although the chiles give a wonderful aroma to the food, they are not meant to be eaten. Obviously you don't absolutely have to have so many different kinds of grains and lentils to make it wonderful; just a couple each will do just fine; the basic proportions are 1 part grain to 1, 2, or 3 parts legumes (dals) - use whatever combinations beguile you. I wanted to see how many different kinds I could put in; Red, Black, or Arborio rice and Amaranth are a couple of more possible additions. I prepare the Kichdi in the pressure cooker. Prepare the seasonings and add to the cooker and proceed according to manufacturer's directions on using ...