Geetha's Kitchen

Pumpkins and winter squashes are versatile veggies-in-waiting which bide their time patiently to sit in the veggie basket, pantry, or cellar until needed. They last well for weeks which makes them a great veggie to keep for emergencies. Although I love them all, and give an equal opportunity to all types of winter squashes, my all-time favorites are full and sweet flavored kabocha and butternut; banana squash comes in a close second.... or is it third?! Pumpkin or winter squash with coconut may be prepared in many ways. Here I have given two recipes: stir fry with coconut or a thick stew. Two very different tasting dishes with practically the same ingredients! Kabocha does not need peeling as the skin is thin and cooks well. Some winter squashes need peeling as they have tough skins. Thoran/Poriyal 1 tsp Oil 1/2 tsp Mustard Seeds 1 Tbsp Urad Dal 1-2 dried Red Chiles 1 Onion, finely chopped (optional) 1 Stem fresh Curry Leaves 1/2 Medium Kabocha, Winter Squash or...

Mor Kali is an old-fashioned, home-style South Indian snack. Although called mor kali, this recipe has no mor (buttermilk) in it and is a naturally vegan recipe; not does it need any since the batter is fermented and is naturally a little tart. It is another instance of our foremothers being thrifty as well as innovative with leftovers. Mor Kali was often made with leftover batter from making Verum Arisi Dosai or Adai, a rice and coconut pancake; but since most everyone loves it, it was made at other times too without waiting for leftover batter.  When batter becomes fermented, it devolps a lovely tart taste which is highly prized in Idli/Dosa/Aappam batters. NOTES: Although Indian Sesame oil is the best for preparing Mor Kali, any vegetable oil may be used. If Indian sesame oil is not available, a couple of drops of Chinese sesame oil may be added at the end of cooking to add aroma. I have used green chiles instead of the dried yogurt chillies (thair or mor milagai) ty...

Okra Curry With Roasted Coconut & Tamarind (Vendakkai Thenga Kuzhambu) is a delicious stew typically served with rice for lunch or dinner.  Delicious over plain rice, roti or yogurt rice . Frozen okra work very well in this recipe if fresh ones are not available. Dried unsweetened coconut maybe used instead of the fresh or frozen. Sometimes I like to add cooked toor dal to make it hearty; half a cup of dal should work very well. When adding the dal, increase the amount of spices, salt, and tamarind. 4 Servings INGREDIENTS:  Masala ½ tsp whole Black pepper 2-3 Dried Red Chiles 2 tsp Chana Dal 2 tsp Coriander seeds ¼ tsp Fenugreek seeds ⅓ cup shredded Coconut, fresh/frozen Curry: 1 lb Okra 1 Onion, slivered thickly or diced large (optional) 1 Ripe Tomato, chopped (optional) 1 tsp Oil (preferably Indian Sesame oil) ½ tsp Mustard seeds 1-2 dried Red Chiles 1 pinch Asafetida 2 stems Curry leaves, finely sliced ...

Creamy & Fresh Tomato Salad/Salsa is an adaptation of Raita that sparkles with sweet, salty, sour, and spicy flavors. The cashew and coconut, both the cream and the toasted, add a sublime touch. Just like the traditional fresh tomato salsa, Creamy Fresh Tomato Salad/Salsa is sure to become a keeper! So, if you’re looking for a different take on the traditional salsa, just to change it up a bit, give this a try! Creamy & Fresh Tomato Salad/Salsa is naturally gluten/dairy free and fabulous not only as a starter or snack with chips, tortillas, etc., but also as a lovely side with meals as well as a topping for baked potatoes. Notes: Cashew cream: Soak 1/4 cup cashews and grind with a little fresh water until smooth using a blender. Save extra for topping potatoes, veggies, or cooking. Unsweetened Coconut Cream: Chill coconut milk in the fridge until the cream rises to the top. Use this cream in the recipe; save the rest for another recipe like Tofu Curry or Easy Veg Korma. Us...

Black-eyed Peas With Greens was inspired by the Kerala style stews; this stew is an amalgam of ingredients found in both the U.S. and India. Tasty, Simple, good and good for you, what's not to love? Black-eyed Peas With Greens can be enjoyed as a soup or stew depending on the amount of water you add. Black-eyed Peas With Greens is fabulous traditional fare for New Year's Day to bring good luck and good health! Other greens such as Chard, Kale, Collards, etc maybe added instead of spinach; but these greens are sturdier than spinach and would need more time to cook. Add them at the same time as the black-eyed peas to the pot and simmer until desired doneness is achieved. Note: Black-eyed peas cook relatively quickly even when unsoaked; so soaking is beneficial but optional. Ingredients: Masala: 2-3 Tbsp Coconut, dried unsweetened 1 tsp Cumin Seeds 1 dried hot Red Chile Stew: 1 cup Black-eyed Peas, cooked until soft 1 small Onion, finely diced 1 clove ...

Mild and savory Paruppu Thogayal is a delicious hummus-like thick chutney or spread. It is practically instant because the dal is toasted and you don't have to prepare and cook the beans as in traditional hummus! It is usually served with tamarind flavored stews or kuzhambus like Vathal Kuzhambu I or II and Rasams. Paruppu  Thogayal  is wonderful with chapatis, toast, crackers, raw veggies, or mixed with freshly cooked rice or other grains.  Frozen grated coconut is available at Indian and Latino markets. If fresh or frozen coconut is not available, use unsweetened dessicated coconut which is sold in Indian as well as middle eastern markets. Makes about 1 cup Ingredients: 1/2 cup Yellow Mung dal or Toor dal 1/2 tsp Whole Cumin Seeds 1/2 tsp Whole Black Pepper 1/2 tsp Sea Salt or to taste 1 dried hot Red Chile (optional) 1/4 cup fresh/frozen coconut Method: Toast the dals, cumin, pepper, and chile if using in a dry skillet without any oil unti...

Kadalai Paruppu Chundal/Sundal is a favorite recipe which turns split pea-like chana dal into a delectable dish. Chundals are savory or sweet South Indian snacks or sidedishes made with whole or split legumes. They are some of the typical and traditional offerings during Nav Ratri or Dussera celebrations which occur in autumn. Chana Dal is a great source of protein as well as dietary fiber. Made from nutrient rich legumes, chundals are a low sodium food (as long as too much salt is not added!) with low glycemic index which makes it a perfect food for a healthy vegetarian diet. This recipe is simple to make with a few pantry staples and this vegan snack tastes great on its own or with meals. Although not exactly the same ,Yellow split peas maybe used to make this Chundal also. The dals and spices are readily available in Indian as well as most grocery stores these days. 4 Servings Ingredients: 1 cup Chana dal (split, skinless Chickpeas) 1 teaspoon oil (optional)...

Mirchi Ka Salan (Green Chile Curry In Tamarind, Peanut, & Coconut Sauce) is a wonderfully fragrant, rich, and nutty curry with Chiles for vegetables! We love this Hyderabadi recipe which can be mild or spicy hot depending on the choice of the chiles. It is worth making a big batch for the week; as the chiles soak in the flavorful sauce, they get more delectable. NOTES: I generally like to use Shishito chiles which are usually mild; when a spicy dish is needed, jalapeño chiles  (cored or left whole) may be used. Garam Masala maybe homemade or purchased. 4-6 Servings Ingredients: Masala: 4 tbsp Peanuts 1 pinch Fenugreek seeds (about 6-7 seeds ) 3 tbsp Sesame seeds  1 tsp Poppy seeds (optional) 2 tbsp dry Coconut  1-2 cloves Garlic ½ - 1 inch Ginger, peeled and roughly chopped ½ cup water, as needed to blend Salan: 1 tsp Tamarind concentrate + ½ cup Warm Water 2 tsp Oil, divided 12 mild/hot Green Chiles with stems ½ tsp Brown/Bl...