Geetha's Kitchen

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 ...

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 ...

Pumpkin Pie, freshly baked This is truly an amazing pie using fresh pumpkin/squash! And very easy to boot; who needs more complications when one is trying to cook a big feast!? Just put all the ingredients in the blender, give a whirl and off into the oven. I make it as the last recipe for the day; the pie bakes as I finish all the clean-up. Then relax and enjoy the evening with an amazing pie. A friend gave me a recipe and the important assignment of making dessert for Thanksgiving dinner. I adapted the recipe to suit what I had on hand. The recipe called for cooked pumpkin; and I had none. So I used fresh butternut squash that I had and it worked! Same with the spices; I only had fresh ginger and whole nutmeg and cloves which I used. This recipe is Gluten, Dairy, and Fat Free! It looks too good to be true but I guess you just have to see - well actually taste :P - for yourself to believe it. I love that it is so guilt-free too ;D --who needs all the extra calories from the ...