Geetha's Kitchen

Eggplant Rasavangi is a traditional South Indian Stew aromatic with freshly toasted spices and coconut. This delicious tangy stew is a nice alternative to Sambar or another Kuzhambu and can be served over freshly cooked rice or grains, Idli, Dosa, etc. Although any eggplant maybe used, the long types hold their shapes better without disintegrating. Dried unsweetened coconut maybe used - use about 2-3 tablespoons. 2-4 Servings Ingredients Masala - roast and grind: 11/2 tsp Channa dal 2 tsp Coriander seeds 1-3 dry Red Chiles 1/4 tsp Fenugreek Seeds 1/2 cup grated Coconut, fresh or frozen Rasavangi 2 long Eggplants, Japanese type preferably 1/2 cup Toor dal 1 tsp Tamarind concentrate 1/2 tsp Turmeric 1 stem Curry Leaves Salt to taste Thalippu/Tadka: 1 tsp Oil 1 tsp Mustard seeds 11/2 tsp Urad dal 1/8 tsp Asafetida 1 Stem Curry Leaves, leaves finely chopped Method: Make the masala: Toast channa dal...

Cauliflower Lemon "Rice" (Grain-Free Lemon "Rice") is a delicious alternative to the fun and fabulous traditional Lemon Rice using finely chopped (riced) cauliflower instead of rice. This is a delectable recipe that is easy for family meals or potlucks. Serve Cauliflower Lemon "Rice" with crunchy papadams and your favorite curries as well as   Lemon Rice , Tamarind , or Yogurt Rice . To live for!! Note:  Heat the cauliflower just until heated through; remove promptly from heat as soon as it reaches desired tenderness. Since the cauliflower is finely chopped, it will become mushy if cooked too long. Mushy = No fun. 2-4 Servings Ingredients: 4 cups Cauliflower, riced (finely chopped) 1/2 - 1 tsp Oil (optional) 1/2 tsp Brown Mustard seeds 1 hot dry Red Chile, whole or broken into two 1 small pinch Asafoetida 1 stalk Fresh Curry Leaves, finely sliced Sea Salt to taste 1/4 - 1/2 tsp Turmeric 2 Limes/Lemons Toppings: 1/4 cu...

Cauliflower "Yogurt" Rice (Grain-Free "Yogurt Rice") is a delicious alternative to the traditional Yogurt Rice using finely chopped (aka riced) cauliflower instead of rice. Naturally gluten and dairy free, this is a delectable recipe that is easy for family meals or potlucks. "Yogurt" Rice is usually served with Indian mango , lime/lemon , or other pickles; it maybe accompanied by your favorite curries and Lemon/Lime Rice or Tamarind Rice . To live for!! 2 Servings Ingredients: 4 cups Cauliflower, riced (finely chopped or coarsely grated) 1 tsp Oil (optional) 1/2 tsp Brown Mustard seeds 1 hot Green Chile, whole or cored and minced 1 small pinch Asafoetida 1 stalk Fresh Curry Leaves, finely sliced Sea Salt to taste 2 cups Non-Dairy Yogurt Toppings and Garnishes: 1/4 cup Roasted Cashews Pomegranate Arils Ripe Mango, diced Carrots, shredded Fresh Cilantro, chopped Method: Heat a large skillet and add the oil if ...

Tangy/spicy Kariveppilai Kuzhambu is delicious with the aroma of fresh curry leaves which are the stars rather than a garnish or an afterthought! It is wonderful with rice and simple veggie dishes especially after enjoying rich festival fare. Curry leaves (kariveppilai) are considered medicinal and healthful so it is often prepared for women after childbirth and convalescents. Kariveppilai Kuzhambu is nicely spicy but not necessarily hot even though there are red chiles and black pepper in the line up; they add flavor and a nice kick. You can increase them if a hotter sauce is required. NOTE: I have used tamarind CONCENTRATE here; if using regular tamarind paste, more maybe needed. If using dried tamarind, use a lime-sized ball (about 2 Tablespoons) and soak in 1/2 cup of warm water for about 10 minutes, knead well, and strain the juices. Add 1/4 cup water to the pulp and knead again. Squeeze out the pulp, fibers, and seeds and discard the solids; add the juices to the first b...

Rice Noodles With Assorted Vegetables (Vegetable Sevai/Rice Noodles) is a pretty easy and delicious Gluten Free recipe perfect for brunch, lunch or dinner  as well as a teatime treat too. Traditionally, rice noodles were prepared fresh but the packaged noodles make it so much easier and quicker. The dish is South Indian Style when served with the arachu kalakki or chutneys; it has Chinese flavors when served with the chile-garlic sauces! NOTES: 1. Allow the rice noodles to cool a bit; cool noodles will help prevent stickiness. 2. The vegetables maybe varied according to preference or availability. Frozen mixed veggies maybe another option. 2 Servings Ingredients: 4-5 oz (120 g) Rice Noodles (dry) 1/2 tsp Brown Mustard Seeds 1 Tbsp Chana Dal 1 Tbsp Urad Dal 1 stem fresh Curry Leaves 3-4 Green Onions/1 small Onion 1 Hot Pepper (Serrano/Jalapeno) deseeded and minced 1 Tbsp fresh Ginger, minced or finely grated 1 clove Garlic, minced (optional) ...

I had a lovely bag of quinoa that needed cooking; I thought to make Lemony Quioa just like the classic Lemony Rice ! It was an immediate hit! So here it is.  Lemony Quinoa makes for great picnic food along with the fabulous Non-Dairy "Yogurt" Rice . Notes: Leftover plain cooked quinoa maybe used to make lemony quinoa. Instead of cooking the cashew pieces, purchased roasted cashews maybe sprinkled on top of the prepared lemony quinoa just before serving. Ingredients: 1 cup Quinoa 2 cups Water 1/2 tsp Salt 1-2 tsp Oil 2-3 Tbsp raw Cashew pieces 2 dried Red Chilies 1/2 tsp Brown Mustard Seeds 1 Tbsp Urad Dal 1 Tbsp Chana Dal 1 stem fresh Curry Leaves, sliced into a chiffonade 1/2 tsp Turmeric 1-2 Lime/Lemon, juiced Salt, as needed Method: Soak the quinoa in plenty of water to cover; wash and drain the quinoa in a fine sieve. Bring two cups of water to a boil; stir in the quinoa and salt and bring to a boil again. ...

Coconut Rice evokes fond memories of the festival called Aadi or Pathinettam Perukku which is a festival celebrating the life-giving water and the bounty it brings to all life. This South Indian festival is celebrated on the 18th day of the Tamil month Aadi (hence the name "pathinettam") which falls somewhere at the end of July or beginning of August. It is a time of the Monsoons which bring water to the waterways and life to fields and streams. In thanksgiving and honor, women and girls go on a picnic by a water body whether it be a river, brook, pond or lake and enjoy Coconut Rice, Lemon Rice , Puliyodharai (Tamarind Rice) , Yogurt Rice and other treats. Most tropical countries have their own version of coconut rice; some are savory and others sweet. This savory South Indian version of coconut rice involves minimal preparation and easy to make. It uses freshly grated coconut which is toasted with other spices and added to cooked rice to make this aromatic rice. Traditi...