Geetha's Kitchen

Turn frozen artichoke hearts into this fabulous salad that can be served warm, cool, or cold with just a few ingredients. You may use canned beans also; about 2 standard cans should do it.  Ingredients: 1 cup Great Northern Beans 1 clove Garlic, minced 1 Shallot, thinly sliced 1 Lemon, juiced Salt and Pepper to taste 1 tsp Olive oil 1/2 medium Onion, diced 2 Garlic cloves, finely minced 2 Ripe Tomatoes, diced 2 (9 oz) pckges frozen Artichoke Hearts 1 tsp Lemon Zest 1/2 tsp Salt, to taste 1/2 cup Kalamata Olives 8-10 fresh Basil leaves, torn Freshly ground Black Pepper Method: Prepare the beans: sort, soak overnight, and rinse the beans. Cook in water to cover until soft but not mushy. Drain the beans while still warm and add the garlic, shallot, salt and pepper, and lemon to taste.  Heat oil with the garlic and onions; when they soften and become translucent, add tomatoes, artichoke, lemon and a sprinkle of water. Cook covere...

This is not a joke; you really can make a delicious salad with bitter melon :D. But to give you fair warning, it is a salad for Bitter Melon afficianados or at least those who enjoy veggies with a bitter flavor. It is really very simple to make; the trick is to cut the bitter melon and all the other veggies very thin - the thinner the better; a mandoline or a food processor is a great help with this. The preserved lime/lemon adds a fabulous touch; so do use it if you can. You may substitute middle eastern preserved lemon rind for the pickle. The traditional thalippu/tadka is another way to add to the taste. Whether you add thalippu or not, bitter melon makes a delicious salad. 2 Servings Ingredients: 1 medium young Bitter Melon, very thinly sliced 2 Shallots, thinly sliced 1 hot green Chile, cored and thinly sliced 1 Tbsp rind from Lime/Lemon Pickle , finely chopped (optional) 2-3 Tbsp fresh Cilantro, chopped 1/2 Lime/Lemon, juiced Sea Salt Thalippu/Tadka: (Optional) 1 tsp oil 1 pinc...

Kabocha Squash Roasted Pumpkin soup with coconut milk is to live for! I wanted to use up the huge Kabocha squash; seemed like a good idea to roast it. When I spotted the can of coconut milk, the inspiration to make this soup dawned :D. This spicy soup wakes up taste buds! While Jaffna Curry Powder lends the unforgettable taste and zing, coconut milk adds to the mellow sweetness. For more about Jaffna curry powder check here . Adjust the curry powder according to your own taste and tolerance. Any winter squash may be used to make this recipe; I have used Kabocha as well as Butternut squash, small Pumpkins, or a combination. Roasting brings out the wonderful flavor of the squash; it can be eaten as a dish in its own right. Bake two - one to eat as is and one for soup - leftover roasted squash is perfect to make this soup - yum! This soup tastes even better the next day; reheat just until hot and steaming and serve. 6 Servings Ingredients: 1 medium Winter Squash or Pumpkin 1 tsp Sea...