Geetha's Kitchen

Recipes tagged “Red Onion”

Showing posts with the label Red Onion

Chopped Salad With Non-Dairy Raita Dressing

June 21, 2020

Simple yet luscious Chopped Salad With Non-Dairy Raita Dressing came into being when I wanted a salad to coordinate with an Indian themed meal. The salad turned out fabulous with requests for more! Chopped Salad With Raita Dressing Chopped Salad With Non-Dairy Raita Dressing is a wonderful recipe good and good for you with all the pro- and pre- biotic components. The radishes and grapes add spicy crunch and cool sweetness to this wonderful and satisfying salad. The dressing and salad (without the tomatoes) maybe prepared a day ahead and reserved in the fridge separately. Add the tomatoes and the dressing to the salad just before serving. NOTES: Watermelon instead of or in addition to the grapes is wonderful in this salad especially on a warm day or evening. Spinach or other greens maybe used instead of the romaine lettuce. 4 Servings INGREDIENTS: Raita Dressing 1/4 cup Raw Cashews, soaked in warm water for 30 minutes 1/2 cup thick non-dairy Plain Yogurt...

Southwest Kale Salad With Spicy Chickpeas & Lime Dressing

April 11, 2020

Delicious Southwest Kale Salad is one of our favorite daily salads; so full of hearty ingredients, one can make a meal of it! Love Kale salads; there are so many ways to enjoy the lovely silky kale and here's one that we enjoy. When massaged gently for a few moments, kale becomes silky, soft, and eminently edible.The massaging with a couple of drops of oil and salt tames the rough unruly kale into sweet and demure. Notes: Please do save the stems from kale; they are delicious stir-cooked simply or with a bit of coconut as a Thoran . The stems maybe added to soups or stews also. The spicy chickpeas and tortilla strips maybe prepared a day ahead and stored in the fridge until ready to use; but might need to be refreshed by stir cooking for a few minutes to crisp them up a bit. The Spicy Chickpeas and tortilla strips maybe done on stove top; stir the chickpeas with the oil and a generous pinch of salt in a skillet. When the chickpeas are dry and start getting brown spots...

Spicy Mango-Cucumber Salad W/Lime Dressing

December 30, 2019

Spicy Mango-Cucumber Salad W/Lime Dressing is a refreshing side salad or can be paired with your favorite chips or tortillas instead of or in addition to the regular tomato salsa for a lovely starter. Serve this delicious salad any way you like with any meal. Simple and simply delicious! Serves 4-6 INGREDIENTS: 1 large ripe but firm Mango, peeled and diced 1-2 green Onions, thinly sliced 1 English Cucumber or about 3 small Persian type, diced A little Salt 1 Shallot OR 1/2 small Red Onion, thinly sliced 4-5 Tbsp Cilantro leaves Dressing: 1-2 cloves Garlic 1 fresh red Thai Chile OR 1/2-1 Serrano/Jalapeño Chile, minced a generous pinch of Salt 1 Tbsp Jaggery (Indian brown sugar) 1 large fresh Lime, juiced - divided METHOD: Make the dressing: Carefully mash garlic and chiles with the salt into a coarse paste using the mortar and pestle. Avoid getting splattered with the juices. Add jaggery and mash until it is incorpor...

Quick and Easy Spinach Salad

November 25, 2019

Quick and Easy Spinach Salad, is a pretty and tasty salad; deep emerald green spinach and gorgeous red-purple cabbage make a stunning combination! Purple radicchio maybe substituted for the red cabbage. Napa or Savoy Cabbage with their pale green and crinckly leaves make a lovely addition if red cabbage is not available. Use the dressing given here or your favorite. 2 servings INGREDIENTS: Salad: 4 cups Spinach (6 oz) 1 cup Red Cabbage, thinly sliced 1/4 cup Red Onions, very thinly sliced 1/4 cup Dried Cranberries 1/2 cup Toasted Walnut pieces 1-2 Tbsp Fresh Herbs Dressing: 1-3 tsp Extra Virgin Olive Oil 1 Tbsp Balsamic Vinegar 1 clove Garlic, mashed 1 tsp prepared Mustard Salt and Pepper to taste METHOD: Combine the dressing ingredients and whisk until an emulsion forms; taste and adjust seasonings. Tip spinach and the rest of the salad ingredients and mix. Drizzle the dressing over the salad and toss to coat well. Taste and a...

Salsa Roja (Emergency Salsa!)

November 01, 2019

Salsa Roja or Emergency Salsa is a great go-to recipe when one runs out of fresh tomatoes or when they are out of season. Can you imagine that we do not have any fresh tomatoes sometimes? This salsa tastes just like the cooked salsa roja that one encounters in some Mexican restuarants. Serve this salsa just like you would the fresh Salsa I or II , with chips or meals. Years ago, out of sheer necessity for some lively accompaniment, I used a can of tomatoes to make salsa! It turned out so well that it has become a keeper for those times when fresh tomatoes are all used up in salads or sandwiches or someone forgot to check the list :-). About 2 cups INGREDIENTS: 1 (15 oz) can Organic Diced Tomatoes 1/2 medium Red Onion, finely chopped 1 clove Garlic (optional) 1 Jalapeño Chile, cored and minced 1 small bunch fresh Cilantro/Coriander, finely chopped 1 Lime/Lemon, juiced Salt and Pepper to taste METHOD: Place half of all the veggies - half the tomat...

Many Bean Salad W/Grilled Corn

September 12, 2019

Many Bean Salad W/Grilled Corn conjures up a big bowl of glistening jewel-like beautiful plump beans from all parts of the globe! There are an amazing number of super nutritious beautiful and colorful beans in the world; red kidney beans, nutty garbanzos, white dry or fresh green lima beans, great northern beans, lentils, cannelini beans, edamame, black beans…the list goes on. Use your favorite beans; include at least 2 or 3 kinds for a visual as well as gustatory treat. Have fun getting acquainted with a new bean or two! NOTES: Frozen corn kernels maybe used instead of fresh; pan toast until slightly caramelized and a few brown spots appear. Cool before adding to the salad. Since there are many beans in this recipe, cook a cup or pound of each type of dried bean ahead of time and save extras in ziptop bags in the freezer for future salads, Chili, soups, stews, or other dishes. Alternatively, canned beans may make it easier rather than cooking a fresh batch of each bean. I...

Grilled Corn Salad With Smokey Hatch Chiles

September 05, 2019

Another fantastic corn salad utilizing the bounty of summer produce! Naturally gluten free, we simply adore Grilled Corn Salad With Smokey Hatch Chiles; again, a great use of leftover grilled corn after a barbecue just like the Grilled Corn Salad With Maple Dressing ! If you don't have leftover grilled corn, grill fresh ones or use pan toasted fresh or frozen corn kernels. Grilled Corn Salad With Smokey Hatch Chiles Although Corn Salad With Smokey Hatch Chiles is a fabulous stand alone as well as a side salad, it is fabulous with dishes like Frijoles , Black Beans , Cilantro Lime Rice , etc. When you make a large batch of these recipes, they make many a lunch or dinner bowl for one or many effortlessly. Grilled Corn Salad is delicious served with warm corn tortillas or chips too. Use your favorite type of tomatoes - cherry or regular - for this colorful, fresh tasting, and delicious salad. 4 Servings Ingredients: Salad: 3-4 ears grilled Corn, cooled ...

Grilled Corn Salad With Maple-Lime Dressing

August 25, 2019

Love, love, love Grilled Corn Salad With Maple-Lime Dressing; great use of leftover grilled corn after a barbecue! If you don't have leftover grilled corn, use fresh ones and grill them or use frozen corn kernels and pan toast them just until a few get brown spots. Grilled Corn Salad with Maple-Lime Dressing Use your favorite color bell pepper and cherry or regular tomatoes for this colorful, flavorful, and delicious salad; I love to use yellow, orange or red sweet mini peppers and yellow or red cherry tomatoes. If frozen corn is used, you will need one pound of kernels. 4 Servings Ingredients: Salad: 3-4 ears grilled Corn, cooled 1 cup Cherry Tomatoes, halved or quartered 1/2 medium Red Onion, finely diced 1 Bell Pepper, diced 1/2-1 fresh Serrano/Jalapeño, finely minced (optional) 1/4 cup Fresh Cilantro/Parsley , finely chopped Salt and Freshly ground Black Pepper Dressing: 1 large Lime, juiced 1-2 tsp Maple Syrup or to taste 1 tsp Apple C...

Red Onion Salad With Lime Juice

August 25, 2018

Red Onion Salad Red Onion Salad, though simple, is quite delicious served as a side salad or as a topping for other salads, sandwiches, soups, stews, and main dishes in many cuisines - Indian, Middle Eastern, Latin American, etc. The lime juice, chile and the herbs bring a burst of fresh flavor to every bite. We love this as a condiment to most meals. Although limes are the citrus fruits of choice (key limes as well as other limes are equally delicious), lemons work fine also. If red onions are not handy, other kinds may be used which then will be simply "Onion Salad" :-). Variation: If tomatoes are added, then we have Red Onion & Tomato Salad! Stir in two thinly sliced tomatoes. Adjust the amounts of lime juice, chile, cilantro, and the seasonings if tomatoes are added. Ingredients: 1 medium Red Onion, finely sliced/slivered 1 Red Bell Pepper, very thinly sliced 1 hot Red or Green chile (serrano or jalapeño), cored and sliced thinly 2-4 Tbsp...

Veggie Ceviche! (Vegan Tofu/Veggie Salad)

August 16, 2018

Veggie Ceviche! Veggie Ceviche is an amazing recipe if I say so myself! You have to taste it's limey, cilantro goodness to see how delicious it is. The tofu truly gets so flavorful that one can eat a whole bowlful even without any of the additional ingredients - yes, I did exactly that! There are 3 ways to make this ceviche; with tofu, cauliflower (raw or cooked until just tender), or hearts or palm - all equally delicious. This ceviche is an easy make ahead recipe and a great addition to the appetizer/starter, lunch, or a light meal repertoire. NOTES: Fresh limes work the best for this recipe; let the limes warm up to room temperature if chilled. If the limes are not juicy, or they are small, you may need more limes. The tofu/veggies may be marinated up to a day in advance. To insure fresh taste and flavor, add the tomato and cucumber no more than about an hour or two before serving. Jalapeño chiles maybe cored for a mild ceviche; leave cores in for more spice. ...

Mexican-Style Many-Layer-Dip With Homemade Chips

July 22, 2018

Many-Layer Dip Colorful, delicious, guilt-free Mexican-Style Many-Layer-Dip, irresistible with the cahew/tofu “cream”, and served with homemade chips or tortillas, is a delightful dish for a few or a crowd. Choose cashews or tofu to make the " cream ". I call this Many-Layer-Dip since it has many lovely layers contributing great taste, colors, flavors, fiber, and amazing nutrition. Choose to include all the ingredients, a few only, or add even more - this recipe is very adaptable. Assemble the Many-Layer-Dip no more than 2-3 hours ahead if you want to keep it looking pretty. Although it will still be fine in taste and safe to eat after that time, some of the the layers will not stay distinct as some of the juicy layers start to mix with those next to them. The avocado stays nice and green without oxidizing as it is well ensconced without exposure to air. No air = no oxygen = no oxidation! :D NOTES: It is very easy to prepare ...

Zucchini Pachadi/Raita With Onions & Tomatoes (Non-Dairy Vegetable Salad)

July 20, 2018

Zucchini Pachadi/Raita Zucchini Pachadi/Raita is absolutely delicious and is never watery like those one might encounter usually or at most restaurants. Zucchinis are our vegetables of choice for making raita/pachadi ever since Amma used them brilliantly instead of the ubiquitous cucumbers! This is how Amma made it but for the dairy yogurt and oil in the talippu; I only made it non-dairy and with no added oils - so it is a slight make-over of the original classic Pachadi/Raita . Zucchinis are sturdier veggies and not as juicy as cucumbers even though they are both part of the cucurbit family. We do love cucumbers too - just not in our raita! Another great recipe where the tender zucchinis can shine and a fabulous way to use up the abundant crop from the exuberant plants in your garden - those who grow them can attest to the generosity of these plants :D. This raita also makes a wonderful starter/appetizer by itself or paired with warm Roti (Indian whole wheat tortillas), frie...