Geetha's Kitchen

Deepa sent this recipe in her Thathi's memory; Thathi was always game to try new fruits or veggies and would have loved this beautiful jam. Strawberry jam is quick and easy to prepare - it is ready in minutes! Fresh strawberries are incomparable for exuding the essence of spring but if fresh strawberries are unavailable, use frozen. It is delicious as a topping for biscuits, muffins, scones, etc. Ingredients: 1 box of Fresh Strawberries (2 cups), diced 2 Tbsp Butter 3-4 Tbsp Sugar Method: Heat butter and sugar together in a small pan until melted. Stir in the strawberries, mix well and cook covered over low heat for about 5 minutes. Serve hot over pancakes or spread on toast. Enjoy! :D You might also like Achards de Legumes (Pickled Veggies Mauritius Style) Avocado Salsa Cran-Apple Preserves (Cranberry Jam With Apples) Simple & Delicious Homemade Peanut Butter

This delicious chili-tomato chutney just might replace ketchup and other condiments! You can use ready-made ground red pepper or grind up red chilies in the coffee/spice grinder to make fresh chili powder for this. Chili-Tomato Chutney is delicious served with bajjis , sandwiches, roasted vegetables, vegetable cutlets, corn cakes , etc. Keeshu loves a dollop of it on his fried rice! Ingredients: 1 Tbsp Oil 3 Shallots, minced 3 large cloves Garlic, minced fine 1/2 tsp Sea Salt or to taste 1 Tbsp Red Chile Powder 3 fresh Tomatoes, pureed Method: Heat the oil in a small pan over low/medium heat and cook the garlic and shallots with a pinch of salt gently until they are lightly colored but not really browned. Mix in the chili powder and cook for just a few seconds. Add the tomato puree, stir well, and simmer over low heat until sauce thickens for about 20 minutes stirring occasionally. Remove from heat and serve hot, cool or cold. Keep any leftovers in a clean jar in the fridge. Enjoy!...

Upma can be baked instead of the traditional stove-top method! The procedure is the same as in preparing the traditional Upma up to cooking the veggies; then just put everything in a casserole and bake! You can use the hands-free time to attend to other duties in the kitchen. For a delicious change of pace or a gluten-free treat, upma can be made with polenta instead of the traditional cream of wheat. Polenta (coarse corn meal) is usually available in most markets; cream of wheat, Chana Dal, Urad dal, asafoetida, curry leaves and mustard seeds, etc are readily available in Indian markets. Carrots, corn kernels, bell peppers, peas, green beans, potatoes, zucchini, etc will work well. 4 Servings Ingredients: 2 Tbsp vegetable oil 1 Tbsp Ghee (clarified butter) OR Earth Balance (butter substitute) 1/4 tsp Brown Mustard seeds 1 Tbsp Chana dal 1 Tbsp Urad dal 1 pinch Asafetida (Hing) 1 Tbsp fresh Ginger, 2 or 3 coin sized slices 1 or 2 green Chilies (Serrano or Jalapen...

Tomato Pachadi is easy to prepare; it takes just minutes. It adds sparkle to a simple meal especially if the dishes are mild flavored. Tomato pachadi is delicious with sandwiches, upma, dosa, yogurt rice, all types of dals, molagutal, poricha kuzhambu, etc. I used hot Serrano chilies; you can use other chilies - even milder ones or make it hotter by adding more hot chilies. Ingredients: 4 ripe Tomatoes, coarsely chopped 2 hot green chilies, cut into thick slices 1/2 tsp Sea Salt a few curry leaves, chopped 1 tsp oil 1 pinch brown mustard seeds 1 small pinch fenugreek seeds 1 tiny pinch asafetida Method: Heat the oil in a stainless steel pan. Add the mustard and fenugreek seeds. When the seeds pop and become fragrant, quickly add asafoetida and then the green chilies and stir. Be careful when adding green chilies as the moisture in them might sizzle and splatter when they come in contact with the hot oil. Stir in the tomatoes and the sal...

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...

Here is a basic Mushroom-Tomato Sauce that can be used in myriad ways - over casseroles, pasta, rice dishes, polenta, etc. I use half white button and half brown crimini mushrooms. If you like a strong mushroom flavor, use a little more dried mushrooms, up to 2 ounces. Dried Porcini mushrooms are available in most markets. Ingredients: 1/2 oz. package dried Porcini Mushrooms 2 cups hot water 1 lb. fresh Mushrooms, Portobello, crimini, or white button (a mixture is fine too) 1 clove Elephant OR 2 cloves Regular Garlic, minced 2 Shallots, minced - about 1/4 cup 2 Tbsp Extra Virgin Olive Oil 2 sprigs EACH Fresh Thyme and Marjoram or Oregano 1/4 tsp dried Red Pepper flakes 2 Tbsp Unbleached all purpose flour 1/2 tsp freshly ground Black Pepper 4 medium Tomatoes, seeds removed and pureed 1 tsp Sea Salt 1/4 cup Flat Leaf Parsley, finely chopped 1 tsp Lemon juice or Red Wine Vinegar Method: Place the dried mushrooms in a bowl and soak in the hot water for about 30 minutes. Squeeze out th...