Geetha's Kitchen

Kadalai Theeyal or Kondaikadalai Theeyal is based on Kerala style curries known as theeyal - aromatuc stews prepared with tamarind as well as roasted spices and coconut. Kadalai Theeyal is a tangy and delicious stew sure to become a favorite. Theeyal means burned or scorched - probably an allusion to the well toasted coconut in the masala! This recipe is naturally gluten and dairy free and lends itself  to Onion/Garlic Free Option. Adjust the amounts of tamarind, spices etc according to your family needs. Kadalai Theeyal Notes: Check the post on cooking dried beans . If freshly cooked beans are not an option, canned chickpeas will work out; you may need about two 15 oz cans. Drain the canned beans, rinse and add to the recipe as described below. If you have a piece of tomato languishing in the fridge, chop and add it to the Kadalai Theeyal. It not only enhances the color, but also adds to the taste. Both the light colored and the brown chickpeas maybe used...

Bisi Bele Bath (BBB) is a delicious Indian risotto and a one pot meal. Do include the cashew topping; the ocassional bites of the buttery tasting toasted cashews gives a sublime taste. I serve steaming hot bowls with a simple chopped salad or raita and some papadams for a very comforting and filling meal. Bisi Bele Bath with Carrot Salad Although similar to the Easy Bisi Bela , this Bisi Bele Bath is made with freshly made spice masala. Bisi Bele Bath is a great recipe that lends itself to doubling, tripling, etc and can feed a small family or a huge crowd. This recipe comes from the Indian State of Karnataka known for the gorgeous gardens, beautiful temples, architecture, and delicious food. Tamil Nadu and Kerala, neighborig states, have Sambar Sadam and Kadamba Sadam, similar but slightly different. All are made with rice, toor dal, and vegetables but the spices vary according to region. Note: Assorted Vegetables for BBB: Butternut Squash or a flavorful pumpkin, Green B...

Here is another Rasam recipe! Mysore Rasam is another delicious rasam but with the fragrance of roasted coconut. Rasams are typically served clear after letting it settle a bit ending up with a thick sediment at the end from the dal and spices called "Mandi"; don't discard it - it is absolutely delicious mixed with plain rice or served with Yogurt Rice ! Mysore Rasam Rasams are usually served along with rice in most homes for the second round after another dish like Sambar, Mor Kuzhambu, etc; but others serve it first with rice and then move on to the rest of the meal. Serve this rasam as you would the other types with rice and other accompanying simple vegetable curries, and Papadams. Enjoy it any way you like! Notes:  It is easier to make this and other rasams if you save a little dal when making other dishes like one of the Authentic or Simple Sambars,  Pitla , Simple Dal , Molakootal , etc; usually about 1/3 to 1/2 cup of the cooked dal would be plenty...

Chembu Thal Kadalai Kootu Taro leaves and stems are tasty cooked with chickpeas; the coconut and tamarind turn the homey ingredients into this delicious curry! In this photo of the curry, there are both brown and tan chickpeas; they were delicious - one tender but firm and the other very soft. Although one can get the corms (potato-like parts of the plant), leaves and stems are not usually available for purchase; I grow taro just so I can have leaves and stems for cooking. Choose young stalks and leaves without any yellow telltale signs of age; carefully cut at the base of the plant without injuring the new growth in the center. It is lovely to have greens from your own garden to make a meal any time. I love collecting various greens and veggies from the garden instead of running to the store especially after being away from home for a few days. I usually keep a stash of cooked chickpeas  in the freezer; so it is a breeze to have a yummy homemade curry after eating ...