Geetha's Kitchen

White Chili is a delicious change of pace from the regular Chili! White Chili is made with white beans of course and succulent veggies and flavorful herbs and spices. It goes together very quickly especially if you have cooked beans, home-cooked or canned. If using canned beans, use 2 cans (15.5 ounces) of Cannellini beans, rinsed and drained. Hominy adds a down-home country taste. Ingredients 1 1/2 cups Great Northern beans, cooked 2  tbsp Oil 1 large White onion, chopped 3-4 ribs celery, chopped 1 large Parsnip, diced 2 medium White Carrots, diced 2 Garlic cloves, minced and mashed 2 to 4 Serrano chiles,  finely minced 3-4 tsp fresh Rosemary leaves, finely chopped  1 1/2 tsp ground Cumin 1 tsp dried Oregano  1/4 - 1/2 tsp Cayenne pepper Coarse salt & freshly ground Black Pepper 1 can (15 ounces) white hominy, rinsed and drained (optional) 2-3 fresh Tomatillos, finely diced 3 tbsp cornmeal + 1 cup ...

Poricha Kuzhambu is a comforting classic stew served over steamed plain rice. This nutritious and delicious everyday fare can also be served with other grains such as Quinoa, couscous, soft polenta, Bulgar, etc or chapatis. Poricha Kuzhambu is somewhat similar to Molakootal , another classic stew we loved while growing up. Traditionally Poricha Kuzhambu is prepared in two basic ways: with or without tamarind; but then there are many variations - with Toor/Mung dal or a combo of the two, with Sambar Powder, with raw or roasted spices, with/without fresh or toasted coconut, thick/thin, with fewer vegetables or a mixture etc, etc. Whoa, that's a lot to think about! Whichever of the endless variations you are inclined to make, the basic ingredients needed are: dal and a few veggies. The traditional favorites for making poricha kuzhambu without tamarind are: all types of mild flavored veggies such as summer squashes, moringa pods, carrots, green beans, green bananas, sprouted be...

Paji picked a peck of parsnips, peppers, and potatoes; I made the most delicious roasted veggies (also known as "fry") with them :-). Try these and you will be glad you did. These roasted veggies taste heavenly with a bowl of steaming rice and Rasam . Parsnips are tan colored carrot-like vegetables with a lovely sweet flavor. Treat them as you would carrots - they can be eaten raw, boiled, roasted, or fried. Parsnips lend a wonderful flavor to stews and soups and along with turnips were the mainstay of Asian and European kitchens before potatoes were imported from the Americas. Ingredients: 2 medium Parsnips 2 medium Potatoes or 8 oz. Fingerling or other baby Potatoes 2 Bell Peppers (Capsicums) 2 Tbsp Oil 1/2 tsp Brown Mustard Seeds 1 Tbsp Chana Dal 1 Tbsp Urad Dal 1 sprig Curry Leaves 1 pinch Asafoetida 1/4 tsp Turmeric 1 tsp Sea Salt or to taste 1 tsp Sambar Powder Method: Wash all the veggies well. Peel the parsnip and quarter the thick portions longitudinally; cut int...

We call this soup Roots & Fruits Chowder because of the ingredients: all the root and the fruit veggies such as the yam/potato, carrot, squash, pepper, corn, etc. This delicious and warming chowder is perfect for a cool Autumn or Winter day and goes together rather quickly. All of the vegetables contribute to the wonderful flavor and color of this soup. Of course, as always, you can choose just a few or all of the veggies listed - just increase the amounts of the veggies you do choose if you eliminate some. I like using butter since we add cream to the chowder; but the oil is fine too especially if you are using soy or other non-dairy cream. Ingredients: 1 medium white/yellow/brown Onion 2 or 3 ribs Celery with leaves 1 sprig fresh Sage (about 4 or 5 leaves) + more for garnish 3 to 5 sprigs fresh Thyme + more for garnish Salt and freshly ground Black Pepper 2 Tbsp Extra Virgin Olive Oil or Unsalted Butter 1 small Butternut Squash, pumpkin or other winter squash 1 medium Potato ...