Geetha's Kitchen

Spicy Deviled Potatoes has a healthy tangy-spicy dressing without the usual mayo laden with fat! This is similar to the Roasted Potato Chaat With Tri-color Salad , another favorite, but the toppings and dressing sets it apart.  One bite and you are hooked! Great as a starter for one or a crowd. NOTES: Dressing maybe made a day ahead without adding the fresh herbs; add them just before serving.  Lemongrass: use the tender bulby bottom part; save the rest for tea or another use. Potatoes maybe roasted ahead of time and reserved; warm them before filling and serving. Fingerlings, small new potatoes, or large ones, etc maybe used to make  Spicy Deviled Potatoes. The potatoes maybe roasted until soft, cooled slightly, carefully smashed without falling apart and roasted again until slightly crispy. Leftover baked/steamed potatoes maybe used to make this lovely dish. For a mild dish use cored serrano chile; for a spicy dish, use a whole serrano or one or ...

Lovely, luscious, yet a light soup, Summery Corn Chowder has a lemon grass scented broth enriched with a touch of coconut milk! This is perfect for late summer or early autumn when there is an abundance of tender sweet corn and succulent red bell peppers. Sunny yellow corn, bright red bell pepper, and green herbs makes the chowder beautiful to behold. Notes: It is very easy to make  Vegetable Stock  or broth. When prepping veggies and herbs, reserve all the clean scraps, keep them in a bag or container until you have enough. They can also be kept frozen adding more as you prep until you have a good amount. Any extra broth also may be frozen for longer storage. If you fresh corn is not an option, use 14 - 16 oz frozen corn kernels. The lemongrass broth can be prepared without the corncobs; rest of the recipe is still the same. Serves 4 INGREDIENTS: 3 ears fresh corn 1 quart Vegetable Stock  or Water 1/4 tsp Turmeric 1 stalk fresh Lemongrass, crushed...

Tom Yum soup is a clear hot and sour soup bursting with the citrus flavors of lemongrass, Kaffir lime leaves, and lime juice. It is and should be on the assertive side so adjust the amount of heat by using more chilies or chili paste. We particularly love this soup on cold and chilly days or when under the weather. It does not take much time to remove the tails or roots of the beansprouts and I tail them for a more luxurious feel as well as a neater look as the stringy roots make the dish look disheveled. 2 Servings Ingredients: 2 cups lemongrass broth 4 slices Galangal 4 Thai Birds eye or Serrano chilies 2 large shallots 3 Kaffir lime or regular lime leaves 1 - 2 Tbsp Hot chili sauce 1/2 tsp Sugar 1/2 tsp Salt 4 oz Tofu 1 cup Baby bok choi 1 cup Bean Sprouts, tailed 4 - 6 fresh Button Mushrooms 2 green onions, sliced 1 lime, juiced a few s prigs, Cilantro Extra Hot chili sauce , to serve Method: Cut the tofu into large cubes; remove the stems from the mushrooms and cut the caps into...

A delicious soup bursting with citrus flavors to chase away wintertime blahs and blues, it is one of our favorites. It is adapted from various recipes of Tom Kha, which apparently means "boiled galangal". Fresh lime juice is an absolute must but if it is unavailable, use lemon juice and more of it. And the important thing to remember about lime juice is that it should be stirred in just before serving so as not to lose its piquancy and fresh flavor. Served with a spoonful or two of brown rice, it makes a wonderful light meal. The quick broth is exactly that - very fast, easy and worth making as it adds to the complex flavor. Makes about 1 quart: 2 Servings Ingredients: 1 stalk Lemongrass 4 slices fresh Ginger 1 tsp whole black peppercorns 2 Scallions, white part only, chopped 6-8 slices Galangal 4-5 Thai Bird's eye Chilies 1/2 tsp Sea Salt 2-3 Lime leaves (Kaffir Lime if possible), torn 1/2 tsp sugar 1 can regular strength coconut milk 6 oz Tofu 1 Carrot 1 cup Napa or...

A lovely light lemony soup for anytime! I love serving this and other rasams as appetizers or starters with roasted papadams, chundal , or buttered sourdough toast fingers. Rasam is equally good served with a couple of spoonfuls of hot rice. A very quick and tasty Rasam if you have reserved dal broth ready to use. Although fresh is best, dried lemongrass may be used if fresh ones are unavailable. I like to remove the skin from tomatoes so there are no skins floating around in the lovely rasam. Makes about 1 Quart = 4 to 6 Appetizer Servings OR 2-3 Main meal Servings Ingredients: 1/4 cup Toor Dal, cooked until very soft in 2 cups of water (see Rasam ) 1 or 2 stalks Lemongrass, crushed and coarsely chopped 2 Ripe Tomatoes 1 or 2 tsp Rasam powder, or to taste 1 Lime 2 Tbsp Fresh Cilantro Thalippu/Tadka: 2 tsp Ghee/Oil 1/4 tsp Brown Mustard Seeds 1/4 tsp Cumin Seeds 1 pinch Asafoetida 1 stalk Fresh Curry Leaves, finely sliced Method: ...

This year I am experimenting with growing! I have grown different herbs and lemongrass has been one of great joy. A little investment in time and effort has given fabulous dividends enjoyed not only by me and my family, but all of my friends too! Lemongrass is very easy to grow. I grew mine from the purchased stalks; I kept them in a jar of water to keep them fresh and lo and behold! they rooted very quickly. They have been planted in the garden and are growing beautifully. Lemongrass can be purchased as seedlings from a nursery and apparently you can grow it from seeds also. They are quite decorative as well as functional - can be grown in a pot or in the ground. Native to Asia, Lemongrass thrives in warm climates; I am not sure how hardy they are in temperate zones. They do well in most mild winter areas. The one downside to lemongrass is that the edges of the leaves are razor sharp; so be careful when harvesting or working around it - I highly recommend wearing long garden g...