Geetha's Kitchen

If you have tofu and leftover rice, you can make a quick nutritious and delicious meal in no time at all. I happened to have a package of broccoli slaw (shredded broccoli stems with carrots and red cabbage) and frozen brown rice which made it very easy to incorporate veggies into this one-dish meal - great for a busy week-night. Harissa sauce seasons and compliments the dish perfectly - add a little or a lot according to your taste. Other veggies may be used instead of the ones listed here. Regular Cole Slaw mix with shredded green and red cabbage with carrots is another option instead of broccoli slaw. Another option is to use leftover  Roti/Chapatis /tortillas or bread to make this into a Kothu Roti ; tear or cut the bread into small pieces and use it instead of the rice! 4 to 6 Servings Ingredients: 1 block firm Tofu, about 14 oz. 2 Tbsp Soy Sauce 2 - 3 Tbsp Oil 1 medium Onion, sliced 1 pkg Broccoli Slaw 1 medium Onion 1 Tbsp fresh Ginger, minced 1 pinch...

This is a simple but absolutely delicious dish that can be served as a first course or starter. It is also fabulous served as a side dish; I love to serve it with pasta dishes. When Tina made this recipe, we devoured every piece in record time. She lovingly massaged the freshly chopped garlic and oil onto the broccoli spears to make sure every piece was properly coated and broiled them. But broiling is lots of work as one has to to constantly turn the food to cook evenly and keep an eagle eye out to make sure food does not burn. In the interest of time (and work), I make it with a little shortcut - just roast the broccoli and then coat it with a garlic oil sauce. I could not resist adding a pinch of ground red pepper (cayenne) to the garlic sauce almost at the end of cooking. Spectacular! Although I have been making wok-roasted veggies like this for a long time, did not know that the garlic sauce had a fancy name like mojo. Much to my surprise I found that apparently Spanish cui...

Sai Bhaji is a wonderful rich stew brimming with protein-packed dal, greens, and veggies. I still remember when we had Sai Bhaji years ago thanks to a Sindhi friend who cooked it for us. Our friend commented that her family used lots of tomatoes in their cooking as they liked their food robustly red. Isn't it amazing that a relatively new food has found such favor in so many cuisines all over the world? I wonder how people made do before tomatoes came from the Americas! I believe that this recipe would have delighted her and her family because the ruby red Swiss chard which makes it quite red :D. In India spinach (palak) or greens called "bathua" and Chukka/Khatta Bhaji are used to make this stew. Any leafy greens may be used in addition to spinach - chard, radish/beet greens, Malabar spinach , or kale. Gongura or sorrel leaves are good substitutes for the Indian Chukka/Khatta Bhaji which are simply sour greens. If sour leaves are not available, add more amch...

In addition to being the queen of hearts, Amma was the soul of hospitality. It was not that she was exuberant about it but very quietly in her own inimitable gentle style she made everyone feel cherished and welcome. Amma loved to make wonderful appetizers and nibbles for special occasions when we had guests. She also made sure to make some for no particular occasion for family too and prepared delicious daily munchies that were satisfying but not necessarily calorie laden. Here are a few of her favorite creations for your munching pleasure. Enjoy!! Happy Mothers' Day and happy munching! 1. Roasted Chickpeas : A bowl of nutty roasted chickpeas or "chana" is just the thing to serve with steaming mugs of Chai or cool beverages. There are various ways of preparing chickpeas - baking, roasting, sauteing, and deep frying. Dry roasted and fried chickpeas are available in Indian as well as Middle Eastern markets. Amma also used chana dal, mung dal, or lentils (whole Masoor)...

Spicy crisp chickpeas are a delicious snack with hot or cold beverages. Try Amma's original fried version or the baked; both are delicious. For another popular snack called Chana Jor Garam, smash and flatten the cooked chick peas with a heavy flat-bottomed glass or mallet, then bake or fry until crisp. Baked chick pea snacks should be consumed within a day or two as the moisture may not be completely baked out; the fried ones can last for a few days at room temperature if there are any leftovers :D. For a delicious variation, use Chat Masala or your favorite spices instead of the spices and salt given in the recipe. Note: I like using Popcorn salt as it is very finely ground and coats and clings to the chana rather than collect uselessly at the bottom of the bowl. It is available in most markets. Ingredients: 1 cup dry chickpeas, soaked 1/4 tsp Popcorn salt 1 pinch Asafoetida 1 stem curry leaves, sliced into chiffonade 1/4 tsp ground red chili (cayenne) a few turns of freshly...

Kuzhambu podi is similar to Sambar Podi but the spices are not roasted. Besides being used to make many a kuzhambu or stew, it is a wonderful spice mix to sprinkle over any veggie curry while being sauteed. This podi may be used in place of Sambar Podi and to make sambar also. The podi maybe added to the thadka/thalippu and stirred for a few seconds before adding veggies or wet ingredients. Traditional kuzhambu podi does not contain cumin seeds in our homes; but some might like to include them. I make the podi in small quantities so that it is used up while it is still fresh. Ingredients: 1/8 cup Chana dal 1/4 cup Toor dal 1/2 cup Coriander Seeds 1/8 cup Cumin Seeds (optional) 1/2 cup dry Red chiles or to taste 2 Tbsp Whole Black Peppercorns Method: Sort all the ingredients to check for discolored or damaged materials, stones or other debris. Combine all the ingredients in a spice grinder and process into a gritty powder; this may have to done in batches. ...

Cranberry sauce with a new twist! Pachadis or Launjis are sweet-tart relishes that often accompany simple daily or formal meals. Pachadis are an integral part of banquets and are the first dish to be served after the traditional payasam or sweets. They are typically made from fruits and veggies that are sweet or tart and often include tamarind and jaggery. Cranberries are perfect for making pachadi as they are already tart without the addition of tamarind. Dried cranberries may be used to make pachadi; but you may have to adjust the amount of jaggery if the berries are sweetened and add a little more water for the right consistency. Pachadis/launjis are perfect served with any meal but especially with mild dishes such as simple dal , molakootal , or poricha kuzhambu . Variation: For a nice change of pace, a pinch each of fennel and cumin seeds may be added along with the mustard seeds. Ingredients: 2 cups Cranberries, fresh or frozen 1 cup Pineapple, fresh, frozen, or canned 1 tsp...