Geetha's Kitchen

Here is a gluten free recipe for corn muffins/bread with Indian spices and veggies. It was a serendipitous invention a few years ago when I had extra veggies from other recipes and cornbread batter. I combined the two and although it is not identical to the traditional handwa, it is very close and pretty delicious! If you use soy milk or other alternatives, it can be dairy free also. If you decide to use soy, rice or a nut milk, the juice from half a lime or lemon would be nice to give the muffins a little touch of tartness of the buttermilk. These are especially delicious served as appetizers or starters or as a meal with roasted corn chowder , mung dal soup , etc. These muffins freeze well. Just thaw slightly, heat, and serve. 12 muffins Ingredients: 1 cup yellow cornmeal 1 cup rice flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp Sea Salt 1 Tbsp Cornstarch/Ground Flax Seeds plus 3 Tbsp Water 1 1/3 cups buttermilk 2 Tbsp Oil Vegetables: 1 small Zucchini OR 1/4 small Lauki (...

Breakfast Polenta is a delicious treat for my friends who cannot tolerate gluten. It can be vegan if you use soy, rice, or a nut milk. Any leftovers can be used to make French Toast ; better yet, make a double batch so that you can have breakfast polenta one day and French Toast another :O! Either polenta (coarsely ground corn) or regular cornmeal may be used to make the polenta. Dried fruits such as blueberries, cherries and strawberries work well also. Cornmeal (corn "rava, suji or sooji") and Cornflour are available in Indian markets. 6 Servings Each serving (without the toppings) contains: 207 Calories; 49 g Carbohydrates; 59 mg Sodium; 3 g Protein; 3 g Fiber Ingredients: 1 cup regular cornmeal 1/2 tsp coarse Sea Salt 4 cups water 1/4 cup Pure Maple or Agave Syrup 1/2 cup Milk, any kind 1 cup Dried Cranberries, Currants, or Raisins (optional) 1 tsp ground Cinnamon (optional) Butter or butter substitute (optional) Chopped nuts, to serve Fresh Berries of your choice t...

Corn muffins are so perfect with a piping hot cup of tea, coffee, a bowl of hearty Chili or soup. The soup was ready - yummy leek-potato  where broccoli was substituted for the zucchini. I was so set on making corn muffins to go with it, but alas! there was not a sign of either butter or buttermilk in the fridge. Determined not to be stymied by the absence of the dairy duo, I decided to try out some substitutions. And ........ the muffins turned out fantastic! So here is the amended recipe. Soy, rice, or nut milk may be used. I am partial to muffins (rather than bread) as they are wonderfully crusty (no paper liners in the muffin tin), stay fresher longer, and no messy crumbly pieces to deal with either. 12 muffins or servings Ingredients: 1 cup Cornmeal 1 cup Unbleached flour 3 Tbsp Sugar 1 tsp Salt 1 Tbsp Baking Powder 1 cup Non-Dairy Milk, any type 3 Tbsp Oil 1 Tbsp Flax Seeds, ground fine 1/4 cup water Method: Preheat oven to 400...

Corn Cakes are utterly delectable and very easy to make. They are scrumptious with  Tomato Chutney   but maybe served any time with any of your favorite accompaniments. Some even like it with ketchup! Serve the corn cakes as a light snack or lunch or dinner with roasted corn chowder or another soup , any salad or raita . Variations: Mix 1/2 tsp (or to taste) of Sambar Powder into the batter for a nice change. And/Or stir in 1 small grated zucchini or carrot or a little of both for beautiful color, delicious flavor and added nutrition. Adjust the seasoning of the batter when adding extra ingredients. Sambar Powder is a classic South Indian spice mix that even people who profess to dislike "curry" absolutely enjoy; it is readily available in Indian markets. My friend L is one such example who would probably balk at the thought of going to an Indian restaurant, but happily sprinkles Sambar Powder quite liberally in all sorts of dishes except of course her fabulo...