Geetha's Kitchen

Puli (Tamarind) & Thayir (Yogurt) Sevai are delicious South Indian gluten-free Rice Noodle treats, prepared for breakfast, brunch, lunch or dinner. These make fabulous picnic fare as they travel well and can be enjoyed at room temperature. Dried rice noodles, readily available in Indian and Asian Markets, make quick work of making these wonderful dishes.  Once you have cooked the plain sevai (rice noodles), it is transformed by adding the appropriate ingredients.  Puli (Tamarind) Sevai is one of our all time  favorites as is  Thair (Yogurt) Sevai. Both are prepared in similar ways as Tamarind Rice   and  "Yogurt" Rice . Plain Sevai 8 oz dry Rice Sevai aka Rice Noodles or Sticks Prepare the sevai according to the package directions and drain well. If you salt the water to cook the sevai, you may not need much additional salt afterwards. Spread the sevai on a large platter to cool so they don't all stick and clump together into one big mass...

Sevai or Rice Noodles are popular South Indian dishes one can cook up in a jiffy nowadays with dried rice nooldes for a quick and delicious gluten-free treat for breakfast, brunch, lunch or dinner! Plain dried rice noodles are readily available in Indian and Asian Markets. Simple sevai is delicious but the Lemony and Coconut Sevai are simply fabulous with their tangy and aromatic flavors respectively. It is quite amazing how the addition of one or two ingredients transform the plain into sublime! Traditional Lemony Sevai does not contain any veggies; but I love to add them sometimes.  Once you have cooked the plain sevai, it is fun to make it into two or three different types by adding the appropriate seasonings and other ingredients. Here directions for Simple, Lemony and Coconut Sevai are given. The other favorites are Puli (Tamarind), Sweet Sevai, Ellu/(Sesame) Sevai and Thair or Yogurt Sevai; recipes will follow soon.  Although simple sevai is an everyday dis...

Rice Noodles - Stirfry or Soup is one recipe that you can serve two ways quite easily- it is just a matter of adding some hot broth or water! We adore both soups and stir-frys; so sometimes it is a tough choice - with this recipe you don't have to choose one or the other - you can live it up and have both! Naturally gluten, dairy, and oil free! 2 Servings Ingredients: 120 g (4 oz) Rice Noodles (dry) 3-4 Green Onions 1/2 block Tofu (7 oz) 1 Tbsp fresh Ginger, minced 1-2 cloves Garlic, minced 1 pinch of Red Chile flakes Salt to taste 1 Wedge Cabbage (about 1/4 of a small one), thinly sliced 1 handful Peapods (Chinese/Sugarsnaps), ends trimmed 4-5 Mushrooms 1 Carrot, cut in fine matchsticks or corasely shredded Tamari/Shoyu/ Soy Sauce to taste 2 cups Vegetable Broth Or Boiling Water (for Soup) To Serve Bean Sprouts 1 smsll bunch Garlic Chives, sliced 1 Jalapeño Chile, sliced (optional) 2 Green Onions, thinly sliced 1 handful Corian...

Rice Noodles With Assorted Vegetables (Vegetable Sevai/Rice Noodles) is a pretty easy and delicious Gluten Free recipe perfect for brunch, lunch or dinner  as well as a teatime treat too. Traditionally, rice noodles were prepared fresh but the packaged noodles make it so much easier and quicker. The dish is South Indian Style when served with the arachu kalakki or chutneys; it has Chinese flavors when served with the chile-garlic sauces! NOTES: 1. Allow the rice noodles to cool a bit; cool noodles will help prevent stickiness. 2. The vegetables maybe varied according to preference or availability. Frozen mixed veggies maybe another option. 2 Servings Ingredients: 4-5 oz (120 g) Rice Noodles (dry) 1/2 tsp Brown Mustard Seeds 1 Tbsp Chana Dal 1 Tbsp Urad Dal 1 stem fresh Curry Leaves 3-4 Green Onions/1 small Onion 1 Hot Pepper (Serrano/Jalapeno) deseeded and minced 1 Tbsp fresh Ginger, minced or finely grated 1 clove Garlic, minced (optional) ...

Thai Red Curry/Soup is a quick, easy, and deliciously satisfying dish to prepare especially on weeknights. The veggies and noodles maybe prepped ahead of time so cooking is a breeze at the last minute. I tpically use onions, mushrooms, broccoli, bok choi or chard, snowpeas/snap peas, carrots, cabbage, beansprouts, etc. but you can use your own favorite combination of veggies. NOTES: I usually limit the amount of coconut milk to half a can to avoid adding too much fat to the curry; add more according to your preference. A pinch or two of curry powder or cayenne maybe added to make this curry/soup a bit more spicy.  Frozen mixed veggies maybe used instead of the fresh. A handful of fresh Basil or Mint leaves, torn maybe stirred into the curry/soup for a delightful varaiation instead of the coriander (cilantro). 4-5 Servings INGREDIENTS 1 Block Firm Tofu (14-16 oz), drained thoroughly and cubed 1 - 1 1/2 lbs Total, mixed vegetables (see suggestions above) 1/...