Geetha's Kitchen

Zucchini Kimchi Easy Zucchini Kimchi is exactly that and tasty as can be. This is a fantastic recipe for a beginner's first foray into kimchi making; it goes together in minutes and the results are very impressive. Another great way to enjoy the abundant harvest especially if you grow these generous veggies or know someone who does! The tasty kimchi maybe served with any meal that needs a flavorful side. We love fresh small batches of kimchi. I slice and salt the zucchini while preparing a meal or cooking. When the rest of the work is done, it takes a couple of minutes to finish the kimchi. This recipe is gluten and dairy free; and oil free too if the sesame oil is not used. Once you start making and enjoying this kimchi, you will find many ways to enjoy every morsel. I love to pile them on my avocado or peanut butter toast for a lovely savory breakfast, brunch or snack! You may like to double the recipe because it disappears very fast! NOTES: If Korean r...

Delicious Indian Coleslaw is a hit! - everyone who tried, absolutely loved it. Hema calls it Vegetable Achar or Achards Des Legume s - as the veggies get a bit pickled in the marinade. Use as a topping on any bread for a lovely, fresh tasting bruschetta, as a filling for a spring roll, wrap, or a sandwich, and as a side dish. With all the fresh tasting and crunchy veggies, Indian Coleslaw really satisfies one's craving for the munchies :-). So go ahead and make a big batch ... you'll be glad you did. Note: My favorite is apple cider vinegar and I do not use any sweetener. Any vinegar may be used including rice vinegar. When you use a vinegar other than seasoned rice vinegar, you might like to add about 1/2 tsp sugar, agave syrup, or other sweetener to the coleslaw to mellow the bite of the vinegar.  Hema's Indian Coleslaw (photo by Hema) Ingredients: 1 Tbsp brown Mustard Seeds, coarsely ground 1/2 tsp - 1 Tbsp Oil 1/2 medium Onion 1-2 cloves Garli...