Geetha's Kitchen

Vegan Buttery Chickpeas is a delicious entree that works well for batch cooking, it keeps in the fridge for a week or freezes for up to 3 months. Although there is no butter nor any dairy ingrediens, the cashew cream adds the rich buttery and creamy taste. The sauce is wonderful as a base for Vegan Chik'n chunks/strips, Soy Curls, Tofu cubes, Cauliflower florets, etc also. Vegan Buttery Chickpeas doesn't need much to complete the meal; a platter of fresh sliced veggies and hot cooked rice/grains or roti/naan will make it a feast. If you have either the chickpeas or the sauce made ahead, it goes together very quickly. Notes: Preparing Chiles: Core and discard it with any seeds and whitish ribs (the heat source with the most amount of Capsaicin) unless you want a spicy curry. Garam Masala, ginger, and cayenne contribute enough spice so try the recipe with cored chiles first and then decide if you want to take it up a notch with the whole chiles and/or more cayenne. You m...

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...

Lemony Linguine & steamed carrots Simple and delicious and spicy with a little green or red chile, Lemony Linguine makes a wonderful lunch, dinner or even as a starter. If eggplant is not your thing, use asparagus, zucchini or other favorite veggies and adjust cooking time accordingly as some veggies cook quicker than others. I used red onion to compliment the eggplant; any type may be used including scallions or leeks. 2 servings Ingredients: 4 oz Linguine 1/2 Onion, chopped 1 hot green chile, minced OR 1 generous pinch Red Pepper Flakes 1 small Japanese/Italian/Chinese Eggplant, julienned 3 cloves Fresh Garlic, finely minced 2 Tbsp EVOO Salt & freshly ground Pepper 4 Tbsp Flat Leaf Parsley, finely chopped 1/2 Lemon/Lime, zest and juice 2 Tbsp Pine nuts or Slivered Almonds, toasted Method: Heat a large skillet; add the oil and when oil is hot add all the veggies, with salt and pepper to taste. Cook over low to medium heat until eggplant is tender. S...

Nendra pazha pulisseri is another delicious Kerala classic to rival the popular Mango Pulisseri . Both are family favorites and quite easy to prepare. The naturally sweet pulisseri gets its sweetness from the ripe plantain - Nendra pazham in Malayalam! It is divine when paired with the Bitter melon fry ... I could wax poetic about the incomparable deliciousness about this combo. A bowl of freshly cooked hot rice with pulisseri and bitter melon fry .... yum! This delicious pulisseri could do double duty as a pachadi (sweet side dish) in a feast menu during Onam festival or other special occasions instead of mango or other pachadi.  This pulisseri is vegan and gluten-free too! Although traditionally pulisseri is made with yogurt, I used cashews to give that rich creaminess to this dish and did not miss the yogurt at all. If you like a little tartness, a squirt of lime or lemon just before serving will do the trick. Pulisseri with its perfect complement of Bitter melon fr...

Mixed Vegetable Ishtu Here is a delicious variation on the wonderfully fragrant stew from Kerala. It is as flavorful a combination of veggies to please the palate as it is a colorful delight for the eyes! Feel free to experiment and find your own special combination of veggies according to the season or your family's preference. The corn on the cob is a very tasty addition when you have a chance to get them fresh. Ingredients: 1 medium Onion 4 - 8 slices Fresh Ginger 2 - 4 hot Green Chilies 1 medium Potato or a handful of tiny New Potatoes 1 fresh corn on the cob 2 Parsnips 2 Carrots A handful of Green Beans 1 Large Red Bell Pepper 2 slender Zucchini 1 cup Peas, fresh or frozen 1 tsp Sea Salt Freshly ground Black Pepper 1 can Coconut Milk 3 Sprigs Fresh Curry Leaves 1 Tbsp Virgin Coconut Oil Method: Wash all the veggies and drain. Peel carrots, parsnips and potato; cut the potato into quarters; thinly slice all the veggies (if u...