Geetha's Kitchen

Mango Launji, a delicious, tangy, and sweet pickle or relish, is fabulous served with any meal; we love  pairing it with Dosa, Adai, Roti, or Paratha, Rice or other grains, curries, and accompaniments. Delicious as a spread for toast or crackers with or without peanut/nut butters or vegan cheeses. Mango Launji with vegan cream cheese makes a tasty starter with crudit é s, warm breads, flatbreads, and crackers. It is very easy to prepare and is dairy, nut, oil, and gluten free.  Although most delicious prepared with green mangoes, slightly ripe ones are fine too to make Launji. Store the Launji in clean airtight jars in the fridge or in the freezer for longer storage.  INGREDIENTS: 1 firm Green Mango 2-3 tbsp sugar (to taste) 1 big pinch salt 1/2 tsp each fennel and kalonji seeds,  1/2- 1 tsp red Chile powder 1 Big Pinch Turmeric 1 tiny pinch Asafetida (Hing) METHOD: cut  mango, add 2-3 tbsp sugar, a big pinch salt and keep overn...

Citrus Salad With Pistachios is a refreshing, sunny salad celebrating the abundance of delicious citrus fruits of all kinds. Mix and match your favorites to create a lovely composition that is a delight to the palate as well as the eyes! Citrus Salad is a great as a potluck offering as well as accompaniment to any meal. Serve it cool but not cold to enjoy the fragrant fruit. The Balsamic vinegar reduction is a simple, lovely, tangy-sweet sauce that makes anything it is drizzled on tastier. If you like a sweeter sauce, maple syrup or sugar, brown or regular sugar etc maybe added while making the reduction. Save the extras for drizzling or adding to salads, veggies, fruit, berries, etc. Pomelo maybe used in place of the grapefruit. Kiwi fruit is another tasty and lovely addition. Serves 4 Ingredients: 1 Grapefruit 1 Blood Orange 1 Navel or other Orange 2 Mandarins/Tangerines 2 Sweet Limes 1/2 cup pitted Dates 1 small bunch Cilantro 1/2 cup shelled, r...

Fresh and Tangy Cucumber Salad With Chili-Lime Dressing is so delicious that even those who are not salad afficionados will enjoy it. The dressing adds sweetness, tartness, and heat; combined with crunchy fresh cucumbers, it is a match made in foodie heaven! Cucumber Salad With Chili-Lime Dressing Fresh and Tangy Cucumber Salad maybe served with any meal or enjoyed as a refreshing starter or snack. I love to offer it especially with Asian/Indian themed meals. NOTES: Use the greenhouse grown English type, Japanese , Armenian or the smaller Persian cucumbers. Regular cucumbers release a lot of moisture; but if only the regular types are available, remove the core and seeds and use.  Fresh red chilies add a lovely flavor to the salad; if not available, soften dried chiles in warm water or use a little ground cayenne. The salad maybe served with or without the nut/seeds. 2-4 Servings INGREDIENTS: Dressing: 1 clove fresh Garlic 1-2 pinches Sa...

Mor Kali is an old-fashioned, home-style South Indian snack. Although called mor kali, this recipe has no mor (buttermilk) in it and is a naturally vegan recipe; not does it need any since the batter is fermented and is naturally a little tart. It is another instance of our foremothers being thrifty as well as innovative with leftovers. Mor Kali was often made with leftover batter from making Verum Arisi Dosai or Adai, a rice and coconut pancake; but since most everyone loves it, it was made at other times too without waiting for leftover batter.  When batter becomes fermented, it devolps a lovely tart taste which is highly prized in Idli/Dosa/Aappam batters. NOTES: Although Indian Sesame oil is the best for preparing Mor Kali, any vegetable oil may be used. If Indian sesame oil is not available, a couple of drops of Chinese sesame oil may be added at the end of cooking to add aroma. I have used green chiles instead of the dried yogurt chillies (thair or mor milagai) ty...

Carrot Creme or Creamy Carrot Soup is quite simple, yet, so delicious! Although we call it "Creme", there is no cream or other fat/oil in this gorgeous soup. Carrot Creme, just like its cousin Butternut/Pumpkin Creme , is naturally gluten, dairy, and fat free; the nuts and coconut provide creaminess and a small amount of natural fats. Just a few basic ingredients contibute to a wonderfully scrumptious and creamy sunset-colored soup!  An abundance of fresh carrots prompted this recipe. The pepper provides a nice contrast to the natural sweetness of the carrots and nutmeg takes it to the next level of carroty scrumptiousness. As there aren't many steps to follow other than the basic prep, the soup comes together quite quickly. Onions and garlic maybe omitted; if you omit them, a pinch or two of freshly ground cumin maybe added. Makes about 10 cups INGREDIENTS: 6-8 Cashews, preferably raw 6-8 Almonds, raw 1 1/2 lbs Carrots, scrubbed and cut into large c...

Delicious, savory Sriracha Tofu is fabulous as is but makes a wonderful addition of flavorful protein to soups, wraps and sandwiches, stir-frys, etc - think luscious rice noodle filled pho, banh-mi type of sandwiches, filling for sushi, salads, and grain and veggie bowls. Srirach Tofu also makes a lovely starter (sprinkled with a few sliced green onions if you like) served with other starters and snacks. Sriracha Tofu It is well worth the small amount of effort to prepare - you get at least double the amount for less than the price of the ready-made and lots more flavor! Be warned though - Sriracha Tofu is so yummy, it is easy to eat the whole batch! Extra Firm Tofu works the best but firm is acceptable. For extra umami, mix in a little tamari when marinating/cooking the tofu. Tamari and coconut aminos  are gluten-reee sauces prepared without wheat. For best results, cook the tofu slowly and long over low heat. A little pinch of salt maybe added if desired. 5 S...

Green Papaya/Chayote Squash Salad is a refreshingly delicious, crunchy, and flavorful salad that can do double duty as a salad of course and a lovely starter or snack. I love to use green papaya but cannot always find it; chayote squash or jicama are great substitutes! For best results, the veggies should be cut into match stick size julienne pieces or large shreds; but not finely grated. This is where you can show off your fancy knife skills or practice it! This is a great make-ahead salad; prepare all the ingredients upto a day ahead; mix the salad with the dressing 10-15 minutes before serving. Note: If you use seasoned rice vinegar, omit sugar as the vinegar is already seasoned with it. INGREDIENTS: 1 Green Papaya/Chayote, peeled and coarsely shredded 1 Carrot, peeled and coarsely shredded 1 Jalapeno chile, cored and thinly sliced 2 Green Onions, white and green parts, sliced diagonally 1/3 cup EACH fresh Mint & Cilantro, finely chopped 2 Tbsp Unse...

Tzatziki/Raita Tzatziki (zat-zee-kee) is very similar to the Indian Raita. It never ceases to amaze me that so many wonderful ideas are shared among the various cuisines of the world - imagine meeting the familiar raita in Greece :)!! Other cuisines also have similar salad or dip recipes. Only a couple of the ingredients are different; both are delicious! Raita or Tzatziki, both maybe served with a meal or as a starter or dip with some fresh warm flat breads. NOTES: Persian, English or hot house type of cucumbers have thin skins and need no peeling. Garlic is first minced finely; then using the flat side of the knife, mash by dragging while pressing down the knife back and forth over the garlic until finely macerated. If you prefer to not use tofu, a plain unflavored non-dairy yogurt maybe used; if using non-dairy yogurt, it does not need processing. Just add the yogurt along with all the other ingredients and mix well. Ingredients: 1 cup any Non-Dairy Yog...

Black Bean Burger Burgers are popular with or without a bun piled with all the traditional additions of lettuce, tomato, pickles, onions, etc or  tucked inside the pockets of pita breads with your favorite fixings for a very satisfying meal. Black Bean Burgers are not exceptions; they are fabulous additions to the comfort food repertoire. I like serving these burgers on crisp shredded Romaine lettuce along with avocado slices, tomatoes and onions with some fresh salsa, tomato chutney or  tomato sauce for topping. The burgers may be made a day or two ahead and grilled with a little barbecue sauce to warm them. These burgers are not as tough as the store-bought ones and hence need to be handled gently while cooking and grilling. I used crushed tortillas and added a bit of organic rolled oats to bind; the tortillas add to the southwest flavors along with the spices. Whole grain bread or cracker crumbs may be used if you don't need to go gluten-free. Two 15 oz cans of ...

"Yogurt" Dip With Herbs  Herbed "Yogurt" Dip & Spread is a very easy and quick dip to serve with crackers and veggies. I cobbled this recipe up when I decided to serve fresh veggies as a starter impromptu and didn't have much time before the guests arrived. I quickly prepped some fresh veggies and stirred up a bit of yogurt with the herbs and a pinch of onion flakes; much to my delightful surprise, the dip got rave reviews and everyone wanted the recipe! So here it is. Now that a vareity of non-dairy yogurts are available, this dip is easy to make. I used to make it with  homemade "yogurt" (soaked and ground cashews/almonds with a bit of lime/lemon juice to give the tangy yogurt taste). If your yogurt is a bit on the runny side, line a strainer with a piece of clean muslin or tea towel and and add yogurt (stir in a pinch of salt first as the salt helps to remove moisture); place the strainer over a bowl and put in the fridge. Let it drain...

White Bean-Carrot Dip With Rice Crackers & Veggies White Bean & Carrot Spread/Hummus Or Dip is delicious as a starter with veggies or crackers; our favorites are assorted veggies along with rice crackers. It is great to spread in sandwiches and wraps also. This gorgeous dip gets its lovely color from the carrots. It is naturally gluten and dairy free as well as oil free; hence guilt free too! White bean dip is a delicious alternative to the regular hummus made with garbanzo beans and is just as easy to make. It is fabulous! Notes: Check this post on cooking beans if you like; cooking beans is not hard and procduces delicious as well as economical results. The best part is that you can put aside or freeze the extras for another time or another dish like Turkish Bean Soup or Greek Fasolatha ! Canned beans maybe used as well; one 15 oz can of great northern or cannelini would probably be about the right amount (please measure to check as I am not sure the amount of...

We love all things lentil and this Spanish-style lentil soup is a  favorite!  Lentil soup can serve as a main dish, light meal or as a starter.  The soup begins with preparing a flavorful base called sofrito, common to most soups, an aromatic combination of onion, celery, and  carrots (love to add lots of carrots which add color, texture, and sweetness) plus garlic, tomato and smoky roasted peppers. The soup is finished with a nutty picada, a thick pesto-like sauce made of toasted bread, almonds, garlic, parsley, and a bit of olive oil. Typically the bread is fried in oil; but in order to keep the oil to a minimum, I opted to toast it instead. The soup is delicious just as it is, but the picada takes it to the next level. Picada is usually added towards the end of cooking. Leftovers are fabulous for about a week or maybe frozen for up to 3 months. Or, turn the delicious leftovers  into a yummy casserole:   stir the soup into cooked...

Luscious, beautiful sunset colored Roasted Red Bell Hummus is delicious in so many ways: with veggies, with pita wedges, chips, and as a spread for sandwiches and wraps . We love to spread warm corn tortillas with this good and good for you hummus topped with slices of avocado for a lovely treat anytime. Hummus is great on salads when thinned out with a little water and a squeeze of lemon. I stock this or another type of hummus in the fridge for those times of snack attacks so that it is easy to reach for something healthy. We often make it a main meal with lots of fresh veggies and a bit of warm breads for a very satisfying and nutrient rich repast. If you have home-cooked chickpeas/garbanzos and roasted peppers, it takes just a few minutes to whiz a bowl of hummus. It is handy to cook a big batch of the chickpeas and allot portions for the various dishes including putting aside a portion or two in the freezer. You can roast a few peppers while making roasted veggies for other ...

Leftover idlis got a fabulous make-over by reinventing them as Kaima Idli, Idli Chaat, Podi Idli, and Idli Upma, etc.  Although typically made from leftover  idlis , they are amazingly tasty and make great starters, snacks, or even meals. My family loves Kaima, Chaat, Podi, and Upma variations and make a meal of them! Kaima Idli was apparently popularized in a South Indian restaurant; now they are not only made and served in many Southern as well as Northern Indian restaurants everywhere in various avatars including Idli Chaat. I have eaten different versions and all were delicious. Notes: Make the tomato suace first and when ready to serve, you can fry the idlis and mix with sauce. The tomato sauce is absolutely delicious and may be served as a sidedish with any meal; I like to make double or triple the amount to have extra. Kaima Idli C old idlis are best for frying/baking. When there are lots of leftover idlis, one of these recipes can come in very han...

Kollu Rasam Kollu Rasam is a delicious light soup often served during cold and cough season for its power in assuaging the winter blahs. Kollu or Horse Gram, a legume, is considered very strength-giving and helpful in cold and cough relief as well as maintaining fitness. It is not surprising that kollu is recommended for maintaining fitness; as with other beans, kollu is rich is fiber and keeps one feeling full longer. Kollu Rasam is a bonus dish when making other kollu dishes like Kollu Thoran or Puzhukku ; decant the excess broth from cooking the kollu and voila! you have the magic ingredient for a lovely new recipe! Kollu Rasam is similar to other rasams like Jeera Charu , Lemongrass Rasam , Everyday Rasam ,  Amma Rasam , and Lemon-Lime Rasam . NOTE: Tamarind gives the rasam a lovely tang; if tamarind is not available, add lime or lemon juice to taste. If using lime or lemon, do use the optional jaggery as it mellows the acidity. If fresh tomatoes are not an optio...

Pilaf-like Masala Poha is very similar to Aval/Poha Upma with Potatoes or Aloo/Bataata Poha ; another tasty recipe utilizing aval/poha/rice flakes. Pretty colorful, quick and nutritious, it can be served at lunch, teatime, or dinner. Masala Poha can also be part of a party menu or potluck contribution as it is a great make-ahead recipe. I often make it for our weekend/holiday brunch. Thick aval/poha is best for making this dish (thin is a bit too brittle and crumbly but will work just the same if that's what's available - "bird" in hand and all that!). Masala Poha (Spiced Rice Flakes with Veggies With all the colorful and flavorful veggies, Masala Poha makes a filling and hearty fare. Other mild flavored veggies may be added/substituted according to the seasonal availability and your preference - about 2 cups total - not including onions and bell pepper. Variation: If aval/poha is not available, use cooked rice instead of the soaked aval/poha. Cook 1 cup of...