Geetha's Kitchen

These mushrooms really are sensationally sumptuous; and how! Linda D. very kindly shared the recipe with me; I have adapted her recipe so that you can make a smaller quantity (the original served 60 people!). I like using medium sized mushrooms for appetizers; use large ones if you like - they are perfect with meals. It can be vegan if you omit the cheese. Ingredients: 1 lb White Mushrooms 2 Tbsp Butter/oil for cooking and oiling 1 small onion, finely chopped 1 clove fresh Garlic Sea Salt & Pepper to taste 1 pinch Red Pepper (cayenne) 1 small handful Parsley, finely chopped 1/4 cup finely grated Parmesan cheese 3 oz. Bread Crumbs Method: Lightly oil baking sheet(s) that can hold the mushrooms in a single layer. Wash the mushrooms in cool water quickly and drain on absorbent towels. Snap off the stems from the mushrooms and chop finely; reserve the caps for stuffing. Heat 1 Tbsp oil/butter in a large skillet and cook the chopped mushroom stems, onions and g...

With all the boxed and frozen mac & cheese available these days, do we really need a recipe for it? Yes, we do! Especially with a cheese sauce that can come in handy in so many ways! This is not the ubiquitous orange-colored stuff - it is a grown-up version with great taste; nor is it going to be orange unless you use cheddar colored with annato. I have added only peas but you may add carrots, corn or other veggies. All you need to round out the meal is a colorful, crisp salad. Roux (pronounced "roo"), the toasted shallot and flour mixture cooked in butter, is what contributes to the great taste of this sauce besides the other ingredients. It is fantastic served as a fondue for dipping crusty bread cubes or as a sauce over steamed veggies, rice and other pasta. Any leftover sauce can be chilled and reheated slowly over low heat. To serve the sauce as a fondue, keep it warm in a traditional fondue pot or chafing dish and offer plenty of crusty bread cubes and ...

When you want something quick and healthy but also tastes fantastic, make Pizza Pronto! As Kou can attest to, quick pizzas were one of the perfectly handy after-school snacks. I could always count on dependable Pizza Pronto to assuage the ravenous hunger of Kou and his playmates. This is a great recipe for budding chefs and Do-It-Yourself meals. Any bread will lend itself to making quick pizza; although I prefer Pita bread, Naan, Lavash, English Muffins, etc., other breads will work also with good results. Just have all the ingredients ready and each diner can construct his/her own. Fun, practical, and easy on the host/hostess too :-). Here are the ingredients for 4 pita-pizzas - mangia, mangia! 4 Servings Ingredients: about 1/2 cup Marinara Sauce, homemade or store bought 3 oz. Shredded Mozzarella cheese 1 oz. Shredded Parmesan cheese 1/2 each - Bell Peppers(Capsicums) - red, yellow, or green or a combination 1 cup Roasted Veggies (Optional) 12 Cherry Tomatoes, ...

I have posted recipes for Garlic ,  Cilantro Pesto , and Pistachio Pesto but not the basic pesto thinking that everyone would be familiar with it already. But since some have asked for the basic pesto recipe, here it is. Notes: Be careful not to add too much salt; more can be added later if needed especially when using cheese. I omit the cheese as the pesto lasts longer without it and makes it dairy-free.  Ingredients: 2 cups Fresh Basil leaves, packed 2-4 fresh Garlic cloves, peeled 1/2 tsp Sea Salt About 1/2 cup Extra Virgin Olive Oil 1/4 cup Pine Nuts 1/4 cup Parmesan Cheese (Optional) Method: Place the garlic in the food processor bowl fitted with the metal blades; process until garlic is chopped. Add the salt and pine nuts and process until the nuts are minced. Put in the basil leaves and replace the lid. Start the processor and slowly pour about half of the olive oil through the top opening while the motor is running. ...

A delicious pizza using homemade pizza dough, it can be quick too if you already have the dough prepared ahead. You could use either of the pizza doughs: the cold-rising dough or the quicker one. Pizzas using either of the doughs are equally delicious. I like roasting the veggies a little before putting them on the pizza to not only give them a flavor boost but also make them more tender. You can add other veggies such as fresh mushrooms. 4 servings Ingredients: 1/2 recipe Pizza Dough II or 1/4 recipe Pizza Dough 2 Tbsp Extra Virgin Olive Oil 2 small Zucchinis, sliced 1 Bell Pepper, any color - thinly sliced 1/2 Red Onion, thinly sliced Salt and Freshly ground Pepper 1 cup Tomato Sauce a handful of your favorite Olives, sliced (optional) 4 oz. grated Mozzarella or Provolone Cheese 1/2 cup grated Parmesan Cheese Fresh herbs: thinly sliced Arugula, Basil Method: Preheat oven to 450 F. Prepare a large baking pan with a little oil or cooking oil spray. Combine all the veggies with a li...

Here is a simple, quick, and delicious pasta dish my whole family enjoys. Vegans can boost the protein by adding any kind of dark leafy greens, cooked beans and more roasted nuts/seeds instead of the cheese. Almonds provide more protein (and fewer calories) than pine nuts. 12 Servings Nutrition Information Per Serving (using pine nuts): 245 calories; 11.58 g Protein; 32.88 g Carbohydrates; 8.84 g Fat; 6.65 g Fiber Ingredients: 1 lb dry pasta, any type 1 small Cauliflower, about 1 lb 1 bunch Broccoli, about 1 lb 1 cup Cherry Tomatoes 1 clove Garlic or to taste 1 Red Onion 1 sprig each, Fresh Sage and Marjoram Salt and Freshly ground Black Pepper to taste 1/4 cup Fresh Basil leaves 2 Tbsp Extra Virgin Olive Oil 1/2 tsp crushed Red Chili Flakes (Optional) 2 oz. toasted Pine Nuts or Slivered Almonds 4 oz. grated rennetless Parmesan Cheese  Method: To toast the nuts, stir-cook them in a dry skillet over medium heat until very lightly...

I love the flavors of Cilantro-Pepita dressing served over Mexican Ceasar Salad and find that this recipe is more than satisfactory. Since many of the prepared ones ready for purchase have mayonnaise (eggs) in them I decided to make my own. This is a wonderful dressing to have on hand for salads , as a dip for crisp raw veggies, chips, sandwiches, and over quesadillas . It can also do double duty as a chutney to serve with bajjis , pongal , etc. Dressing: 1/4 cup Pumpkin seeds (Pepitas) or Slivered Almonds 1 medium Lemon or Lime 1 bunch Fresh Cilantro, stems and leaves 2 hot green Chilies (Jalapeño or Serrano) 4 Tbsp Sour Cream/ Thick Plain Yogurt 1/4 cup Parmesan Cheese (Optional) Salt to taste - If Parmesan is used, less/no salt will be needed. Freshly ground Black Pepper to taste 2 cloves Fresh Garlic, peeled OR 1/8 tsp Asafoetida (Hing) 3 Green Onions (Optional) Method: If the oven is being used anyway, roast the nuts/seeds in the oven: spread them in an ungreased baking pan an...

Spaghetti with Pistachio Pesto is a great dish for serving hot or cold. The shreds of zucchini just magically disappear while providing great texture and taste plus added nutrients. All you need to complete the meal is some fresh crusty bread and a crisp salad. 8 Main Dish Servings Each serving as prepared below contains about: 370 Calories; 12 g Protein; 49 g Carbohydrates; 14 g Fat; and 8.5 g Fiber. Ingredients: 1 lb dry Spaghetti 1/2 recipe Pistachio Pesto 3 Medium Zucchini, grated 1 roasted Red Bell Pepper, cut into strips 2 cups Steamed Green Beans 1/2 cup Parmesan Cheese, grated 4 Tbsp Extra Virgin Olive Oil Salt and Freshly Ground Black Pepper to taste 2 Tbsp Whole or coarsely chopped Pistachios, for garnish Method: Bring a large pot of water to a boil. While the water is heating for spaghetti, prepare the pesto and the vegetables. Mix the grated zucchini and pesto together. Stir in roasted pepper, the green beans, salt, pepper and the Parmesan cheese. I like to break t...

I use Italian or flat leaf parsley for all the recipes as it is more flavorful. I make this pesto or the Cilantro Pesto weekly to keep on hand for pasta, sandwiches, dressing, etc. This recipe makes a sufficient quantity for 1 lb dry pasta, a week's worth of sandwiches and dressings. Spread a bit of the pesto on the bread slices before filling and grilling to make grilled cheese sandwiches extra special and serve with tomato soup. Or spread a pita bread or pizza base with the pesto and sprinkle with mozzarella cheese and bake until cheese is bubbly to serve with corn chowder. Either way, Yummy! Note:  You can omit the pistachio nuts and/or the Parmesan cheese if preferred; the pesto is quite delicious without them. Ingredients: 1 bunch Italian Parsley 1 bunch fresh Basil 4 or 5 cloves fresh Garlic 1/3 - 1/2 cup Extra virgin olive oil 1/2 cup Parmesan Cheese, grated (Optional) 1 tsp Salt 1/2 cup Pistachio nuts, raw or roasted - coarsely chopped M...

These pizza-like snacks are healthy as well as tasty! It is truly a happy international amalgam with the oriental Tofu, Italian Parmesan cheese, American Chili Powder, and the Indian Turmeric and Sambar Powder. Who says the East and West cannot meet? Actually the true quote from Rudyard Kipling is : OH, East is East, and West is West, and never the twain shall meet, Till Earth and Sky stand presently at God’s great Judgment Seat; But there is neither East nor West, Border, nor Breed, nor Birth, When two strong men stand face to face, tho’ they come from the ends of the earth! The various ingredients may originate in different parts of the Earth but come together congenially to make this dish. Although I have been making these spicy toasts for a long time, I wasn't content until this recipe evolved through trials and time. Now this recipe is not only nutrient-rich and low in fats, but also quite delicious. I make the topping ahead of time and keep it in the...

Here is a much celebrated Italian rice dish; I have added a little Indian influence of Ghee and sambar powder :)! It is similar to the Indian Kichdi or Bisi Bele Rice in idea as well as texture. Enjoy! I generally do not use any broth; the vegetables and the herbs provide ample flavor. If you like to use broth instead of water, you certainly can make home-made vegetable broth with all the trimmings from the vegetables and simmer them gently in fresh water to cover with a clove of garlic or two, a coarsely chopped tomato, an onion and a potato each, a sprig of each of the herbs mentioned below, and a little salt. When cool, strain and discard all the vegetable pieces and use the broth as you wish. If there is extra broth, it can be frozen for later use in soups or other recipes. Note : I always make a little extra because it tastes so good the next day. Serve with crisp fried or roasted papadams, a fresh green salad and/or  raita . The yogurt in the raita, the lenti...