Geetha's Kitchen

Palak Kadhi, Spinach & Besan (Chickpea flour) Non-dairy Curry, is an easy and delicious recipe that is also naturally gluten free. I have veganized it by fermenting the besan mixture overnight thus eliminating the necessity for yogurt. But if you have old plain, unsweetened, non-dairy yogurt you want to use up on hand, about 1 cup of the yogurt maybe stirred in at the end. The final seasoned oil based on Hema's suggestions is what makes this kadhi so exceptionally tasty! I added the smoked paprika to the seasoned oil to take the flavor to another level. Frozen spinach makes it very quick and easy to prepare this Palak Kadhi (Spinach Curry); one large bunch of fresh spinach maybe used instead of the frozen spinach if you prefer. This kadhi is similar to Non-Dairy Kadhi  which has a different flavor profile and no spinach. NOTES: Use the larger amount of the besan (chickpea flour) for thicker curry. Use higher amounts of the spices for the seasoned oil if...

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...

My friend EJ loves Indian food including karela or bittermelon! She asked for a good recipe for stuffed karela. Since we enjoyed the Karela Atho so much, I thought it might be fun to make it into Stuffed Karela for EJ with a few minor changes! NOTES: I find that leaving the stem ends of the veggies intact keeps them from falling apart while cooking. Trim off only any excess or discolored stems leaving about 1/2 to 1 inch of the stem intact. Indian or Asian karela may be used to make this dish. Zucchinis may be used instead of karela. Prepare the zucchini by trimming the blossom ends, and make a slit along the length without cutting through. Remove some of the center carefully with a little spoon or a melon baller; just enough to hold the stuffing. Save the the removed portion, chop and add to the onion mixture. 4 Servings Ingredients 4 medium Karela 1/2 tsp Salt + 1/2 tsp Sambar/Rasam powder 1 Tbsp oil for cooking the stuffed veggies 2-3 Green Onions, with lo...

Maple Roasted Carrots With Citrusy Carrot Top Chimichurri uses the carrots as well as their tops, a delicious, no waste, naturally gluten-free and vegan recipe. Multicolor carrots work really beautifully in this recipe. Maple Roasted Carrots are a perfect side for any holiday meal. Chimichurri is a wonderful condiment for adding to anything you like, pasta, soups, stews, sandwiches, or salads. The chimichurri may be frozen; an ice cube tray is handy for this. When frozen, store the frozen cubes in a resealable freezer plastic bag or container. To thaw, remove the required amount from freezer and allow to come to room temperature. You can also use it to flavor soups and stews by dropping a cube or two in them. Chimichurri may also be prepared using equal parts parlsley and cilantro. Also check out this recipe for carrot tops  Chimichurri . 2-4 Servings Ingredients: Carrot-Tops Chimichurri 3 cups Carrot-tops, washed, drained and finely chopped  2 Tb...

Caldo Verde is a classic Portuguese soup with luscious potatoes, hearty greens, and plump beans. I was intrigued by this soup when I saw a program where this soup was featured many years ago. It is a hearty and comforting soup to satisfy the hunger pangs with minimal ingredients and work. Although similar to Mess of Greens Soup , it is simpler and a bit different. It is a snap to prepare especially if you have leftover mashed potatoes and some cooked beans waiting in the fridge or freezer; canned kidney beans may be used as well. If you like to cook your own beans, check this post ; it is quite easy, tasty, and economical! I make two versions of Caldo Verde (at least): one with regular potatoes and another with sweet potatoes depending on what's available in my pantry! The bean choice can vary too - use any dry beans cooked until soft but not mushy.  The potatoes may be left in chunks or mashed and added to the soup.  I use different types of greens based on availabil...

The white pasta, delectable bright red roasted bell pepper, and the succulent greens make a lovely presentation of the Italian flag colors but includes an international cast of vegetables such as Italian Zucchini, Japanese Eggplant, and Chinese Bok Choy :)! The fact that the vegetables can be prepared ahead of time makes it very convenient. The bell peppers, eggplant, broccoli, and zucchinis can be roasted one or two days before and refrigerated until ready to use. In fact you can bake extra veggies when preparing Roasted Vegetable Sandwiches and save the extra for this dish or vice versa. Wash, dry and slice the greens and herbs one day before. Then on the day of serving, cook the pasta, the garlic and tender greens, and combine all together. Use gluten free pasta if you wish; cook them according to package directions. 8 Servings Ingredients: 1 lb dry pasta, any type 1/2 lb Baby Bok Choy 2 large Red Bell Peppers 2 medium Japanese or Chinese Eggplants ...

My family got tired of the usual bag lunch fare; so I had to do some quick thinking to find some alternatives to the regular sandwiches and so on. I sent this Black Bean Salad in the lunch one day and they loved it! Just popped some in a resealable plastic bag and included a spoon to eat it. No more peanut butter (we still love PB) or plain stuff for my family :)!  Here is the simple recipe: make fresh cooked beans or get a can. I usually use 2 cups of beans and save half the beans and the broth for soup or Casamiento. Note:  Probably one can (at least 16 oz. I would think) might be equivalent to the yield from one cup of dry beans. Ingredients: 1 cup Black Beans 1 sprig each Oregano and Marjoram (or use 1/2 tsp of dry) 1 small Red Bell Pepper 1 cup Corn Kernels, defrosted 1/2 small Red Onion 1 large Roma or regular Tomato 1 Jalapeño chili (optional) 1 clove Garlic Salt to taste 2 tsp Extra Virgin Olive Oil (optional) 1/2 Lemon or...