Geetha's Kitchen

I have posted recipes for Garlic ,  Cilantro Pesto , and Pistachio Pesto but not the basic pesto thinking that everyone would be familiar with it already. But since some have asked for the basic pesto recipe, here it is. Notes: Be careful not to add too much salt; more can be added later if needed especially when using cheese. I omit the cheese as the pesto lasts longer without it and makes it dairy-free.  Ingredients: 2 cups Fresh Basil leaves, packed 2-4 fresh Garlic cloves, peeled 1/2 tsp Sea Salt About 1/2 cup Extra Virgin Olive Oil 1/4 cup Pine Nuts 1/4 cup Parmesan Cheese (Optional) Method: Place the garlic in the food processor bowl fitted with the metal blades; process until garlic is chopped. Add the salt and pine nuts and process until the nuts are minced. Put in the basil leaves and replace the lid. Start the processor and slowly pour about half of the olive oil through the top opening while the motor is running. ...

Oats Pongal is a hearty and delicious alternative to pongal prepared with rice. It is just as easy to prepare especially using a pressure cooker as the traditional pongal . What could be better than combining two ingredients rich in heart-healthy fiber? Both oats and mung dal are rich sources of fiber and the combination of oats and dal provides a hearty rib-sticking meal. 4 Hearty servings Ingredients: 1 cup yellow Mung dal 1 cup Steel-cut Oats 1 tsp Sea Salt or to taste 1/2 tsp Turmeric 1 Tbsp Cumin Seeds 1 tsp Whole Black Pepper, or to taste 1 Tsp Ghee or oil Method: Toast the dal in a dry skillet until slightly golden and fragrant. Transfer to a plate and let cool. Rinse the toasted dal well and drain in a sieve. Toast the oats in the dry skillet lightly. Place the oats, rinsed mung dal, salt and the turmeric in a 3 quart pan with 6 cups of water and bring to a boil. Reduce heat and simmer gently for 30 - 40 minutes or until soft. Stir occas...

This week I see red everywhere - food that is :-)! Since I have a humongous red cabbage sitting in the fridge waiting to be eaten, I thought I would make some salad with it. Perhaps Waldorf salad with apples and walnuts. Or I could make a really red salad with beets, fennel, and capers. A rainbow salad! Or a spicy Indian relish salad. Or may be a warm slaw with the Bengali spice mix "panch phodan" = "five poppers". So many possibilities ....... so little cabbage ...... :-). Whichever of the above recipes you choose, you will be rewarded with a yummy salad/slaw loaded with nutrients - especially anthocyanins. For info on anthocyanins, click here . These recipes guarantee chewy/crunchy satisfaction while filling the tummy with wholesome and flavorful food. Here is a recipe for Really Red Cabbage & Beet Salad: This salad is fabulous after a couple of days if you can wait that long :P. 4 - 6 Servings Ingredients: 1 small Red Cabbage, shredded 1 Medium B...

Beans are perhaps one of the most overlooked foods even though they are probably the most cost effective foods known to man! Legumes are versatile super foods which make great additions to our diet as they are powerhouses of good nutrition and good taste. They are readily available everywhere and can be stored for long periods without any special equipment like freezers or refrigerators. The benefits of beans are as numerous and varied as the number of types of beans - let me count the ways :D. I will try my best to list as many as I can. Congenial gifts of bounteous beans Nature-cooked into glorious grains; Conjured by her the riches so held Pretty and plumb in their various shells. Nurturing all with fiber and more Filling us with good health to the core; With antioxidants, anthocyanins, Bringing sweet healing to cure evermore. And still more, with iron and vitamins galore Without any fat ne'er cease to amaze; Oh, eat them daily as never before ...

It is no wonder that many cuisines use legumes - they are economical as well as healthful for everyone, very tasty and satisfying. Legumes also are full of fiber - both soluble and insoluble - which helps in keeping our digestive system working in good order in addition to controlling cholesterol. Even the plants themselves are good for the earth in more ways than one: the plants make oxygen as all plants do in addition to producing wonderful food, fix nitrogen in the soil (leguminous plants are famous for this), and the plant material after harvest makes good compost. Legumes are a gift that keep on giving! Lentils belong to the legume family; lentil soups are classics in many cuisines and this particular one is often served for breakfast, lunch or dinner in countries around the Mediterranean. We enjoyed this one in many of the cities in Turkey; it is pronounced "merchimek chorba" - you are right, here the c is pronounced as ch! With some fresh crusty bread and a gree...