Geetha's Kitchen

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...

Gongura Dal or Dal with sorrel is a delicious dal (stew) to serve with chapati, naan, or other breads, any grains like rice, quinoa, couscous, etc. The gongura or sorrel leaves add a lovely lemony taste to the dal! I was fortunate to find gongura leaves at the Indian market since I had been wanting make dal, chutney, and thokku with it. Here is the dal - yummy! Gongura Dal with Quinoa Notes:   Other dals like red lentils, yellow mung dal, or split peas may be used instead of the chana and toor dals. A little lemon/lime juice may be added to the dal just before or when serving if you like. Ingredients: 1/4 cup Chana Dal 3/4 cup Toor Dal 1/2 tsp Turmeric 1 tsp Sea Salt 1/2 tsp freshly ground Cumin Seeds 1 small bunch Gongura OR Sorrel leaves (1 cup packed) 1 large Tomato, diced Thalippu: 2 tsp Oil 1/2 tsp Brown Mustard Seeds 1 pinch Fenugreek seeds 2 dry Red Chiles 1 pinch Asafetida 1 stem fresh Curry Leaves, sliced 2 large Shallots OR 1 small Red Onion, ...

Peerkankai Masiyal Ingredients Peerkankai Masiyal is a simple traditional South Indian stew that is very nutritious as well as utterly delightful. Peerkankai, whether ridged or smooth (Luffa acutangula or aegyptiaca/cylindrica), are also known as Tori or Torai, Chinese Okra, sponge Squash, etc. Both types of peerkankai - ridged and smooth skinned - are interchangeable and either can be used in this or other recipes. While young and tender, the squashes are mild and delicious as vegetables and are used in Asian cuisines; but if left to mature, they become fibrous loofah sponges perfect for scrubbing away dry skin and dead cells from our bodies! Serves 4 - 6 Ingredients: 2 medium young Loofah Gourds (Peerkankai) 1 green chile ( Serrano or Jalapeño), cored and minced 1 cup Toor Dal 1/2 tsp Sea Salt 1/2 tsp Turmeric 1 Lime/Lemon Tadka/Thalippu: 2 tsp Ghee/Oil 1-2 Dry Hot Red Chile 1/2 tsp Brown Mustard Seeds 1 pinch Asafetida 1 stem fresh Curry Leaves Method: ...

I loved this dish as a child and no one could make it as well as our eldest aunt. It was not a recipe that one would undertake lightly as the lentil dumplings/kofte often had a tendency of falling apart and dissolving without leaving the faintest trace! Since my aunt always graciously offered to prepare it, everybody was happy to entrust it to her. The urundais/dumplings/kofte were served nestled on top of hot steamed rice - absolutely delicious with the spicy tamarind flavored sauce! Here is Hema's foolproof recipe; her secret is to add a little rice flour to keep the urundais intact. Without the rice flour the urundais may fall apart; but too much will result in little cannon balls! If eight red chilies seem daunting, you may want to use less - try one or two chilies and/or break them and discard the seeds for a milder dish. Both toor and chana dal are yellow, split and skinless. Although you won't get the delicate taste of the dals, yellow split peas are excellent...