Geetha's Kitchen

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...

Here is a refreshingly crispy and crunchy cabbage salad from El Salvador. This colorful salad is of course wonderful traditionally served with  pupusas  (stuffed corn cakes); it is equally delicious served with Salsa Rice , Black Beans and/or Frijoles or as you wish. It is a healthy and delicious alternate for cole slaw drenched in fatty mayonnaise. This is my version of curtido; I like to add a little red cabbage for the lovely color. It does make the salad pink upon standing though - I do not mind eating a pretty pink salad in the least :-). 4 - 6 Servings Ingredients: 1/2 small head Green Cabbage 1 cup Red Cabbage 1 large Carrot 1 small Red Onion 1 small bunch Cilantro 1 Tbsp fresh or 1/4 to 1/2 tsp dry Oregano 1/4 to 1/2 tsp Ground Red Pepper (cayenne) 1/2 tsp Sea Salt 2 - 3 Tbsp fresh Lime juice OR Red Wine/Apple Cider Vinegar Method: Wash and trim all the veggies; shred the cabbages and carrots using a coarse grater or slice f...

This week I see red everywhere - food that is :-)! Since I have a humongous red cabbage sitting in the fridge waiting to be eaten, I thought I would make some salad with it. Perhaps Waldorf salad with apples and walnuts. Or I could make a really red salad with beets, fennel, and capers. A rainbow salad! Or a spicy Indian relish salad. Or may be a warm slaw with the Bengali spice mix "panch phodan" = "five poppers". So many possibilities ....... so little cabbage ...... :-). Whichever of the above recipes you choose, you will be rewarded with a yummy salad/slaw loaded with nutrients - especially anthocyanins. For info on anthocyanins, click here . These recipes guarantee chewy/crunchy satisfaction while filling the tummy with wholesome and flavorful food. Here is a recipe for Really Red Cabbage & Beet Salad: This salad is fabulous after a couple of days if you can wait that long :P. 4 - 6 Servings Ingredients: 1 small Red Cabbage, shredded 1 Medium B...

Pesarat - pronounced as "pes-sir-rut" - is a delicious crepe-like pancake from the Indian state of Andhra Pradesh. It gets its bright green color from the moss-hued whole mung beans. It is usually topped with minced onions and green chilies but I like to add my own rainbow-colored topping for better taste, visual appeal, and nutrition. To make the vegan version of O konomi yaki, I just stir in lots of the veggies into the batter and cook into thick pancakes the same way as these ; fabulous! Prepared similar to a dosa or adai , pesarat is a fine addition to one's griddle/pan- cake repertoire. To make a good thing even better, I often allow the beans to sprout a little before processing them into a batter. Although pesarats are made from freshly ground batter, leftover or fermented batter make fine pancakes also. However you make it, it is healthy and yummy. Pesarat is traditionally served with upma . Ingredients: 2 cups whole Mung Beans 2 hot green Chilies (cor...