Geetha's Kitchen

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...

Salsa Pulav is a dish worth making as I found out. I was just trying to find a way to use up some leftover salsa the other day and viola! - delicious Salsa Pulav/Rice was born. It has great flavor and is similar to Spanish rice served in restaurants; my friend Erika who hails from Mexico, calls it Arroz Rojo or Red Rice! You can make a lovely red rice with leftover tomato salad, chutney , or Checcha (Italian fresh tomato relish) also. Delish! 8 - 12 Servings Ingredients: 2 cups Parboiled Rice 2 Tbsp Extra Virgin Olive Oil 1 medium Onion, finely chopped 1/2 tsp ground hot red pepper 1/2 tsp Turmeric 1 pinch Asafoetida or 1 clove minced Garlic 1 tsp Sea Salt 1 - 11/2 cups Salsa I or Salsa II 1/2 cup Cilantro or Parsley, chopped Queso Fresco, for serving (optional) Method: Using a large fine strainer, rinse the rice well and let drain. Heat the oil in a large pot and cook the onions with a pinch of salt until just beginning to color. Stir in the red pepper and turmeric and cook fo...