Geetha's Kitchen

This protein-packed Quinoa Bowl is so full of tasty ingredients that each bite is a treat! Marinated Tofu and the Seasoned Chickpeas could stand alone as starters, snacks or side dishes; so I often double the quantities so there is plenty for extras and for another recipe. This recipe is great for batch cooking; make the components in double or triple quantities as desired so you can mix and match for a few meals. The tofu, chickpeas, and roasted veggies maybe added to pasta or salads to change them up. NOTES: Instead of the quinoa, other favorite grains like farro, brown and wild rice, millet, or a combination of grains maybe used. Marinate Tofu and Chickpeas at least 30 minutes or up to 24 hours ahead. If marinating more than 30 minutes to 1 hour, reserve them in the fridge until needed. 4 Servings INGREDIENTS: Marinated Tofu: ½ teaspoon Chinese type sesame oil 1 tsp Sriracha type hot sauce 2  tsp thyme 1  tsp paprika ½...

Vegan Buttery Chickpeas is a delicious entree that works well for batch cooking, it keeps in the fridge for a week or freezes for up to 3 months. Although there is no butter nor any dairy ingrediens, the cashew cream adds the rich buttery and creamy taste. The sauce is wonderful as a base for Vegan Chik'n chunks/strips, Soy Curls, Tofu cubes, Cauliflower florets, etc also. Vegan Buttery Chickpeas doesn't need much to complete the meal; a platter of fresh sliced veggies and hot cooked rice/grains or roti/naan will make it a feast. If you have either the chickpeas or the sauce made ahead, it goes together very quickly. Notes: Preparing Chiles: Core and discard it with any seeds and whitish ribs (the heat source with the most amount of Capsaicin) unless you want a spicy curry. Garam Masala, ginger, and cayenne contribute enough spice so try the recipe with cored chiles first and then decide if you want to take it up a notch with the whole chiles and/or more cayenne. You m...

Kadalai Theeyal or Kondaikadalai Theeyal is based on Kerala style curries known as theeyal - aromatuc stews prepared with tamarind as well as roasted spices and coconut. Kadalai Theeyal is a tangy and delicious stew sure to become a favorite. Theeyal means burned or scorched - probably an allusion to the well toasted coconut in the masala! This recipe is naturally gluten and dairy free and lends itself  to Onion/Garlic Free Option. Adjust the amounts of tamarind, spices etc according to your family needs. Kadalai Theeyal Notes: Check the post on cooking dried beans . If freshly cooked beans are not an option, canned chickpeas will work out; you may need about two 15 oz cans. Drain the canned beans, rinse and add to the recipe as described below. If you have a piece of tomato languishing in the fridge, chop and add it to the Kadalai Theeyal. It not only enhances the color, but also adds to the taste. Both the light colored and the brown chickpeas maybe used...

Luscious, beautiful sunset colored Roasted Red Bell Hummus is delicious in so many ways: with veggies, with pita wedges, chips, and as a spread for sandwiches and wraps . We love to spread warm corn tortillas with this good and good for you hummus topped with slices of avocado for a lovely treat anytime. Hummus is great on salads when thinned out with a little water and a squeeze of lemon. I stock this or another type of hummus in the fridge for those times of snack attacks so that it is easy to reach for something healthy. We often make it a main meal with lots of fresh veggies and a bit of warm breads for a very satisfying and nutrient rich repast. If you have home-cooked chickpeas/garbanzos and roasted peppers, it takes just a few minutes to whiz a bowl of hummus. It is handy to cook a big batch of the chickpeas and allot portions for the various dishes including putting aside a portion or two in the freezer. You can roast a few peppers while making roasted veggies for other ...

Chickpea Spread is a wonderful in so many ways - not just on regular sandwiches and wraps but as a salad and filling for a cool lettuce taco or as a dip to scoop with your favorite veggies or chips! Stuff pretty little peppers, tomatoes, lettuce cups, endive, celery, etc. for a delicious and easy snack or starter. Cook your own chickpeas or use canned; I cook a big batch so there is enough for a couple of different recipes as well as freeze a portion or two for another day as they freeze well. Notes: 1. I do the whole thing using the food processor; if you like the veggies chunkier, the carrots and celery may be finely chopped with a knife and added at the end and pulsed once or twice just to mix. 2. Homemade or purchased vegan mayo works quite well. 3. Other herbs like basil, cilantro, chives, etc may be added instead of or in addition to the parsley. INGREDIENTS: 1 Handful raw or roasted Almonds, around 1/4 cup 2 ribs Celery include leaves, coarsley chopped 1 ca...

As you may have already guessed, we are crazy for salads these days! So to make the everyday salads exciting, I make them with a different international flair each day. :) (Check out the Pad Thai Salad ) The nice thing about all these salads are that you can prep them ahead of time and assemble at the last minute.  Kale Bhel salad is as tasty as it is healthy (mostly :-}) with a little addition of Bhel Puri Mix - an Indian snack mix readily available in Indian markets! Any crunchy veggie may be used in this salad. For the dressing, mix fresh lime juice with some green and sweet chutneys. Other greens also may be used in this salad. For a mild salad, remove the core from the hot chile or omit it altogether; if you like it spicy, leave the core and seeds in and/or use more chiles. Our family loves this salad; when I made the traditional Bhel Puri , it was not difficult to add a few more greens and veggies to make it healthier. If the little addition of the Bhel Mix helps ever...

Spicy crisp chickpeas are a delicious snack with hot or cold beverages. Try Amma's original fried version or the baked; both are delicious. For another popular snack called Chana Jor Garam, smash and flatten the cooked chick peas with a heavy flat-bottomed glass or mallet, then bake or fry until crisp. Baked chick pea snacks should be consumed within a day or two as the moisture may not be completely baked out; the fried ones can last for a few days at room temperature if there are any leftovers :D. For a delicious variation, use Chat Masala or your favorite spices instead of the spices and salt given in the recipe. Note: I like using Popcorn salt as it is very finely ground and coats and clings to the chana rather than collect uselessly at the bottom of the bowl. It is available in most markets. Ingredients: 1 cup dry chickpeas, soaked 1/4 tsp Popcorn salt 1 pinch Asafoetida 1 stem curry leaves, sliced into chiffonade 1/4 tsp ground red chili (cayenne) a few turns of freshly...

Chick Pea Salad I love Mediterranean foods with their lemony, fresh flavors and the abundance of vegetables and legumes. Here is a lovely lemony salad inspired by the Mediterranean cuisine featuring the wonderfully healthy, popular chick peas/garbanzo beans which also incorporates lots of veggies. The hearty, creamy taste of chick peas are nicely complimented by the lemon dressing and the colorful crunchy veggies. Soaking and cooking the chick peas takes a bit of planning but is not otherwise difficult; it is worth every effort. There is no comparison between freshly cooked and canned ones; canned ones are either overly salty, may have sugar added to them, and/or are bathed in preservatives. Using the pressure cooker reduces cooking time quite a bit. I like to cook a large batch of chick peas and use the extra portions for Chole , Hummus , etc. The cooked chick peas can be stored in their cooking liquid in the fridge for about 5 days. They freeze well also. Chick peas are high i...

--> Olla Gitana (pronounced "oyya hitana") is practically a meal in a bowl! It is a lovely Spanish style soup redolent with saffron, perhaps the most expensive of all spices. The use of winter squash such as small sweet pumpkins, butter nut or kabocha squash produces a full flavored and filling soup. You can also use sweet potatoes or American yams instead of the winter squash. Citrus scented cilantro adds a warm sunny flavor to this soup but parsley is lovely as well. Serve it with the Beetroot Salad and corn muffins or a crusty bread with your favorite cheeses for a winter celebration. 6-8 Servings 1 cup dried chick peas (garbanzo beans), soak for 8 hours or overnight ¼ cup barley (Optional) Picada: 1 Slice country style bread (like Italian), 12 raw almonds, 2 cloves garlic, 1 Tbsp apple-cider vinegar 1 tbsp olive oil 1 large onion, diced 1 tbsp sweet paprika 1/4 to 1/2 tsp ground dry red chilies (Cayenne) 2 large tomatoes, diced 1 ...

Chole Pindi with Salad, Broccoli, and Roti This chole reminds me of the ugly duckling; it looks brown and not as robust as choles with the ripe red tomatoes. But one taste will convince you that it is a glorious swan! Another reminder that one should not judge anything just by its appearance alone! This dish can be prepared with the white chick peas also known as ' Kabuli Chana ' or Garbanzo Beans or the Indian brown ones known as Bengal Gram or Kala Chana . The freshly roasted spices transport the simple chick peas to another dimension altogether, mmm !! Do include the ghee if at all possible because it adds its incredible inimitable flavor. Since it is made without garlic or onions, it is a no-tears recipe fit for special occasions and festivals which call for Satvic dishes too. Now that I have perfected this chole , it has become one of our favorites! Chole Pindi is gluten free and dairy free if the ghee is omitted. Chole canbe oil free also if ...

Here is a lovely version of hummus with a little cilantro pesto and roasted cumin seeds for an Indian touch! Serve with the traditional pita triangles, toasted bread, or crisp vegetables including Romaine Lettuce hearts. Hummus Cooked Chick Peas, Lemon, Tahini, Garlic, Cumin, Cayenne & Salt Ingredients: 1 cup dry Chick peas (garbanzo beans) 4 or 5 cloves of fresh Garlic 1 large Lemon, or to taste 1 tsp Cumin seeds 1/8 tsp ground Dry Red Chili (Cayenne) or to taste 1 tsp Salt 1/4 cup Tahini (Sesame Butter) Chopped fresh Cilantro, for garnish Extra virgin olive oil, Paprika or Cayenne for sprinkling on top (optional) Method: Sort the chick peas to remove discolored peas or other organic matter such as little rocks. Rinse the chick peas well and soa...