Geetha's Kitchen

Many Bean Salad W/Grilled Corn conjures up a big bowl of glistening jewel-like beautiful plump beans from all parts of the globe! There are an amazing number of super nutritious beautiful and colorful beans in the world; red kidney beans, nutty garbanzos, white dry or fresh green lima beans, great northern beans, lentils, cannelini beans, edamame, black beans…the list goes on. Use your favorite beans; include at least 2 or 3 kinds for a visual as well as gustatory treat. Have fun getting acquainted with a new bean or two! NOTES: Frozen corn kernels maybe used instead of fresh; pan toast until slightly caramelized and a few brown spots appear. Cool before adding to the salad. Since there are many beans in this recipe, cook a cup or pound of each type of dried bean ahead of time and save extras in ziptop bags in the freezer for future salads, Chili, soups, stews, or other dishes. Alternatively, canned beans may make it easier rather than cooking a fresh batch of each bean. I...

Stir-fried green beans are a family favorite. Fresh or frozen green beans can be utilized to make this dish. Served over brown rice or other grains, it is a filling and nutritious dish. It is adapted from The Complete Vegetarian Cookbook. Since we did not have hoisin sauce in my pantry, we devised a substitute. A quick hoisin sauce can be made from simple everyday ingredients if you don't have a prepared one in stock or cannot run out to the store to get one. It is surprisingly simple and quite good. We made it based on a recipe Chellu found on food dot com. Hoisin sauce does double duty as a condiment with snacks or as a stir-fry sauce. Enjoy! Kecap manis is a sweet, thick Indonesian soy sauce; kecap manis, chile sauce, toasted sesame oil etc are available in Asian markets and sometimes in supermarkets also. In case kecap manis is not available, use more of the soy sauce instead. Ingredients for Hoisin sauce: About 1/2 cup sauce 3 Tbsp each regular Soy Sauce and K...

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 (...

Take advantage of the fresh and succulent green beans available especially through the summer months. Here is a lovely salad perfect for a picnic, potluck, or anywhere for that matter. There are many varieties of green beans which are the immature seed pods of leguminous plants. The common beans are also known as snap or string beans. All are delicious and are cooked in many ways especially in Indian cuisine - alone or in combination with other veggies - Pulavs , Thoran , Mezhukkuvaratti , in Paruppu Usili , Sambar , Kootu , Molakootal , Aviyal , Salad, etc. Some of the names of the dishes may sound unfamiliar or forbidding, but all are delicious and many are simple dishes made in a matter of minutes. Although any of the various types of green beans can be used interchangeably, typically the commonly available roundish or flat ones are used in most recipes. Nutrition Facts: 1 serving (without the optional cheese) contains approximately: 83 calories, 5 g fat, 79...

Green beans are fabulous veggies - people have been growing/eating them for a very long time. They are prepared all over the globe in amazingly similar ways. India, Greece, Turkey, Lebanon, all have green bean dishes where they are cooked to perfection with onions and tomatoes. Indian cooks add potatoes sometimes as do the cooks in Greece!! Greeks call this dish "fasolakia" and in Turkey it is "fasulye". I guess good cooks know how magical green beans can be regardless of where they live ;D. I would rather have Jack's magical bean vine with abundant crops of beans than the giant's gold any day - Midas the monarch of Phrygia of the golden touch would attest to that!! Here is an authentic recipe for green beans prepared Turkish style - called Taze Fasulye (Taze means fresh and fasulye - you guessed it, beans! ) adapted from the general directions from our wonderful tour director Ece. A little Turkish language lesson: Ece is pronounced as "A J" ...

Poricha Kuzhambu is a comforting classic stew served over steamed plain rice. This nutritious and delicious everyday fare can also be served with other grains such as Quinoa, couscous, soft polenta, Bulgar, etc or chapatis. Poricha Kuzhambu is somewhat similar to Molakootal , another classic stew we loved while growing up. Traditionally Poricha Kuzhambu is prepared in two basic ways: with or without tamarind; but then there are many variations - with Toor/Mung dal or a combo of the two, with Sambar Powder, with raw or roasted spices, with/without fresh or toasted coconut, thick/thin, with fewer vegetables or a mixture etc, etc. Whoa, that's a lot to think about! Whichever of the endless variations you are inclined to make, the basic ingredients needed are: dal and a few veggies. The traditional favorites for making poricha kuzhambu without tamarind are: all types of mild flavored veggies such as summer squashes, moringa pods, carrots, green beans, green bananas, sprouted be...

Spaghetti with Pistachio Pesto is a great dish for serving hot or cold. The shreds of zucchini just magically disappear while providing great texture and taste plus added nutrients. All you need to complete the meal is some fresh crusty bread and a crisp salad. 8 Main Dish Servings Each serving as prepared below contains about: 370 Calories; 12 g Protein; 49 g Carbohydrates; 14 g Fat; and 8.5 g Fiber. Ingredients: 1 lb dry Spaghetti 1/2 recipe Pistachio Pesto 3 Medium Zucchini, grated 1 roasted Red Bell Pepper, cut into strips 2 cups Steamed Green Beans 1/2 cup Parmesan Cheese, grated 4 Tbsp Extra Virgin Olive Oil Salt and Freshly Ground Black Pepper to taste 2 Tbsp Whole or coarsely chopped Pistachios, for garnish Method: Bring a large pot of water to a boil. While the water is heating for spaghetti, prepare the pesto and the vegetables. Mix the grated zucchini and pesto together. Stir in roasted pepper, the green beans, salt, pepper and the Parmesan cheese. I like to break t...