Geetha's Kitchen

Cracked Wheat Payasam is a quick and simple but delicious dessert pudding prepared Kerala style! Other types of milks such as almond, rice, or soy may be used instead of the coconut milk. Made with a little more water, half the jaggery, and minus the spices, nuts, and raisins, it does double duty as a lovely kanji for breakfast or snack. We often had this for breakfast growing up. Regular or Irish style steel-cut oats may be used instead of the cracked wheat. Bulgar or cracked wheat is a wonderful staple to have on hand for making Tabbouleh , Upma , and Pongal as well as a simple porridge like oatmeal. I use the finely cracked (#1 grade) for porridge, upma and tabouleh; the coarsely cracked bulgar (#3) is great for pongal and pilaf. Dessert: 4 Servings Porridge: 2 Servings Ingredients: 1/4 cup finely Cracked Wheat (Bulgar) #1 grade 1 cup Coconut Milk 1/2 cup Jaggery or Brown Sugar 2 Cardamom Pods OR 1/2 tsp Dried ground Ginger (chukku) 1 tsp Coconut Oil 1 Tbsp Cashe...

Kaalan is a classic Kerala stew similar to Mor Kuzhambu. It is a must for the elaborate banquets during Onam celebrations; since there are a whole smorgasbord or dishes, usually a small amout of each is served as part of the banquet called "sadya". I have made it vegan so no-one has to miss having it for Onam or any other time that one has a hankering for it. The addition of tofu gives it the traditional look and mouth feel of regular yogurt. Kaalan tastes better after having time to meld all the flavors.  It  will last for a couple of weeks in the refrigerator.  So I make a large pot since leftover Kaalan lasts for days and is also delicious served with Dosa, Idli, Upma, etc. Traditional Kaalan vegetables are the original Indian Yam called Chenai and green, unripe plantains. It may be prepared with green mango, Taro root, winter melon (ash gourd), Indian drumsticks (moringa pods) etc also; when made with many veggies, it is called Rasa Kaalan or tasty Kaalan. ...

Pazha Nurukku is a simple and simply delicious traditional offering that is at home as everyday fare as well as part of major feasts in Keralite homes. They are best made with these special bananas known as plantains. Sometimes they are called "chendamurian" as they look like little drums. It is very easy to make and just as easy to disappear :-}! My grandmother used to make a huge pot of them especially during the Onam festival; pazha nurukku and pappadums are a must for an Onam feast! Although traditionally they are made with a little jaggery, I often cook the plantain without any - they really are quite sweet enough. They can be steamed as well as roasted/cooked in a regular or a microwave oven. Amma often made this unsweetened kind as snacks for babies (of all ages) :D. Pazha Nurukku is wonderful served as a breakfast side just like stewed prunes! Plantains are an important dietary staple in many countries around the world. They are very useful plants as ...

Pradhaman (translates as chief or first) is a traditional and delightful Kerala dessert and a small portion is always served to be eaten first at any banquet - a welcome preview of what is to come! There are many types of pradhamans in which the star ingredients may be rice or rice products, dals, or fruits such as jack-fruits or plantains; all are typically made with jaggery and coconut milk and are porridge-like - a bit soupy. This pradhaman is also called "idichu pizhinja payasam" as freshly grated coconut is "pounded and squeezed" to extract the milk.  I have given the option of canned coconut milk to make it easier. Some families flavor the pradhaman simply with dried ginger only and the toasted coconut; others like to add cardamoms and cashews. Try both and decide for yourself. It is important to stir regularly so that the pradhaman does not stick or burn. This is a gluten and dairy free and fat free too if the ghee is omited. If you like, use cocon...

Paruppu Pradhaman or Dal Dessert, a delicious soupy pudding, is one of the traditional payasams made for special occasions and feasts. Skinless, split yellow Chana or Mung dal are the dals of choice to make this payasam resulting in Kadala Paruppu (chana dal) or Pasi Paruppu (mung dal) Pradhaman respectively. Coconut milk, toasted coconut and cashews contribute to the rich and fabulous flavors of this delightful treat aromatic with cardamom and saffron. Break up the cashews into small pieces about the size of the raisins - this is quite easy as cashews are soft and are easily broken with your fingers. The coconut should be cut about the size of baby teeth :D or 1/2 as big as corn kernels. Either dark or golden raisins may be used. 6-8 Servings Ingredients: 1/2 cup skinless split Mung or Chana dal, sorted 1 pinch Sea Salt 2 cups Jaggery or Brown Sugar 2 cups fresh or canned coconut milk (1 can) 1 tiny pinch Saffron (optional) 5 pods Cardamoms 1 Tbsp Ghee 2 Tbsp raw Cashew Pieces 2 ...

A delicious stew from Kerala, Erisseri is a traditional dish for major holidays and feasts. It can be prepared with flavorful ripe pumpkins or green immature ones! My favorite erisseri was my grandmother's green pumpkin erisseri with green and shelled karamani beans. But do not , I do mean do not make it with the Jack-O-Lantern type of pumpkins whether they are orange or white as they are not flavorful at all - been there, done that :D. Pumpkins, unripe Jack Fruit, Moringa pods, Elephant Yam, etc are traditional veggies used to make this delicious stew. Yard Long beans are also added to pumpkin or yam erisseri when available. Various winter and summer squashes and chayote also make good erisseri veggies. Karamani are red cow peas labeled as "red chori beans" at the Indian markets. Black eyed peas or Azuki beans may be use instead of red chori beans. 4 - 6 Servings Ingredients: 1/2 small Pumpkin (about 2 cups) 1/2 cup Red Chori/Azuki Beans/Black-eyed peas 1 tsp Sea Sa...

A beloved South Indian delicacy, Mulagai Pachadi is a wonderful side to almost any meal!  Mulagai Pachadi is a tongue tingling side-dish to accompany mild curries such as poricha kuzhambu , molakootal , simple dal , etc. Any kind of fresh chiles can be used to prepare this pachadi; I particularly like the mild long banana or regular yellow chiles or a mix of mild and hot if you prefer. Jaggery or Molasses (neer vellam) gives it a delicious flavor but do not use black-strap kind. Ingredients: 5 - 6 Banana or Yellow Chiles 1" ball dried Tamarind or 2 tsp Tamarind concentrate 1/4 tsp Turmeric 2-3 Tbsp Jaggery, Molasses, or brown sugar 1/2 tsp Sea Salt 1/2 tsp Fenugreek seeds (Methi) 1/2 tsp uncooked rice 1 Tbsp white/tan Sesame seeds 2 tsp Indian Sesame Oil 1/2 tsp Brown Mustard seeds 1 stem Curry Leaves, sliced Method: If using dried tamarind, soak it in a little warm water to cover for a few minutes to soften. Knead with fingers and strain out the juice in a b...

Cranberry sauce with a new twist! Pachadis or Launjis are sweet-tart relishes that often accompany simple daily or formal meals. Pachadis are an integral part of banquets and are the first dish to be served after the traditional payasam or sweets. They are typically made from fruits and veggies that are sweet or tart and often include tamarind and jaggery. Cranberries are perfect for making pachadi as they are already tart without the addition of tamarind. Dried cranberries may be used to make pachadi; but you may have to adjust the amount of jaggery if the berries are sweetened and add a little more water for the right consistency. Pachadis/launjis are perfect served with any meal but especially with mild dishes such as simple dal , molakootal , or poricha kuzhambu . Variation: For a nice change of pace, a pinch each of fennel and cumin seeds may be added along with the mustard seeds. Ingredients: 2 cups Cranberries, fresh or frozen 1 cup Pineapple, fresh, frozen, or canned 1 tsp...

Tomato Pachadi is easy to prepare; it takes just minutes. It adds sparkle to a simple meal especially if the dishes are mild flavored. Tomato pachadi is delicious with sandwiches, upma, dosa, yogurt rice, all types of dals, molagutal, poricha kuzhambu, etc. I used hot Serrano chilies; you can use other chilies - even milder ones or make it hotter by adding more hot chilies. Ingredients: 4 ripe Tomatoes, coarsely chopped 2 hot green chilies, cut into thick slices 1/2 tsp Sea Salt a few curry leaves, chopped 1 tsp oil 1 pinch brown mustard seeds 1 small pinch fenugreek seeds 1 tiny pinch asafetida Method: Heat the oil in a stainless steel pan. Add the mustard and fenugreek seeds. When the seeds pop and become fragrant, quickly add asafoetida and then the green chilies and stir. Be careful when adding green chilies as the moisture in them might sizzle and splatter when they come in contact with the hot oil. Stir in the tomatoes and the sal...