Geetha's Kitchen

Green Papaya/Chayote Squash Salad is a refreshingly delicious, crunchy, and flavorful salad that can do double duty as a salad of course and a lovely starter or snack. I love to use green papaya but cannot always find it; chayote squash or jicama are great substitutes! For best results, the veggies should be cut into match stick size julienne pieces or large shreds; but not finely grated. This is where you can show off your fancy knife skills or practice it! This is a great make-ahead salad; prepare all the ingredients upto a day ahead; mix the salad with the dressing 10-15 minutes before serving. Note: If you use seasoned rice vinegar, omit sugar as the vinegar is already seasoned with it. INGREDIENTS: 1 Green Papaya/Chayote, peeled and coarsely shredded 1 Carrot, peeled and coarsely shredded 1 Jalapeno chile, cored and thinly sliced 2 Green Onions, white and green parts, sliced diagonally 1/3 cup EACH fresh Mint & Cilantro, finely chopped 2 Tbsp Unse...

Delicious Smoky Almond/Mame Pâté makes a lovely appetizer, snack or even a meal especially when piled on a toast or salad! This is similar to the other wonderful recipe Chickpea Salad Spread . I am using the Japanese word for bean here as I like the sound of it! I thought I had a perfect name for the lovely brignt carrot-colored Pâté until I introduced it to friends as "Sal-None Pâté"; one friend had a hugely violent reaction and chided me for picking a horrible name! Her aversion to the name was so strong that I gave up the idea. Oh, the things One does to appease one's friends' sensibilities! :-) NOTES: Soak and cook the soy beans until soft but not mushy. Check How to cook beans for info on cooking the beans. You may also use canned beans. If soy is not an option, use cooked great northern or cannellini beans instead. Roast or cook the garlic cloves until they are soft and golden. Uncooked garlic maybe used also but will have a different flavor profile...

Cauliflower Lemon "Rice" (Grain-Free Lemon "Rice") is a delicious alternative to the fun and fabulous traditional Lemon Rice using finely chopped (riced) cauliflower instead of rice. This is a delectable recipe that is easy for family meals or potlucks. Serve Cauliflower Lemon "Rice" with crunchy papadams and your favorite curries as well as   Lemon Rice , Tamarind , or Yogurt Rice . To live for!! Note:  Heat the cauliflower just until heated through; remove promptly from heat as soon as it reaches desired tenderness. Since the cauliflower is finely chopped, it will become mushy if cooked too long. Mushy = No fun. 2-4 Servings Ingredients: 4 cups Cauliflower, riced (finely chopped) 1/2 - 1 tsp Oil (optional) 1/2 tsp Brown Mustard seeds 1 hot dry Red Chile, whole or broken into two 1 small pinch Asafoetida 1 stalk Fresh Curry Leaves, finely sliced Sea Salt to taste 1/4 - 1/2 tsp Turmeric 2 Limes/Lemons Toppings: 1/4 cu...

Puli (Tamarind) & Thayir (Yogurt) Sevai are delicious South Indian gluten-free Rice Noodle treats, prepared for breakfast, brunch, lunch or dinner. These make fabulous picnic fare as they travel well and can be enjoyed at room temperature. Dried rice noodles, readily available in Indian and Asian Markets, make quick work of making these wonderful dishes.  Once you have cooked the plain sevai (rice noodles), it is transformed by adding the appropriate ingredients.  Puli (Tamarind) Sevai is one of our all time  favorites as is  Thair (Yogurt) Sevai. Both are prepared in similar ways as Tamarind Rice   and  "Yogurt" Rice . Plain Sevai 8 oz dry Rice Sevai aka Rice Noodles or Sticks Prepare the sevai according to the package directions and drain well. If you salt the water to cook the sevai, you may not need much additional salt afterwards. Spread the sevai on a large platter to cool so they don't all stick and clump together into one big mass...

Mild and savory Paruppu Thogayal is a delicious hummus-like thick chutney or spread. It is practically instant because the dal is toasted and you don't have to prepare and cook the beans as in traditional hummus! It is usually served with tamarind flavored stews or kuzhambus like Vathal Kuzhambu I or II and Rasams. Paruppu  Thogayal  is wonderful with chapatis, toast, crackers, raw veggies, or mixed with freshly cooked rice or other grains.  Frozen grated coconut is available at Indian and Latino markets. If fresh or frozen coconut is not available, use unsweetened dessicated coconut which is sold in Indian as well as middle eastern markets. Makes about 1 cup Ingredients: 1/2 cup Yellow Mung dal or Toor dal 1/2 tsp Whole Cumin Seeds 1/2 tsp Whole Black Pepper 1/2 tsp Sea Salt or to taste 1 dried hot Red Chile (optional) 1/4 cup fresh/frozen coconut Method: Toast the dals, cumin, pepper, and chile if using in a dry skillet without any oil unti...

Succulent, saucy and pleasantly spicy Chili Tofu is an adaptation of the popular chili paneer and example of the Indo-Chinese fusion recipes. Flavored with tamari, ginger, garlic, coriander and cumin, it is the perfect blend of two distinctive world cuisines. Serve with rice, rice noodles, corn/rice tortillas for a delicious starter, lunch or dinner. Use Thai chiles or serranos without removing the core for spicy hot Chili Tofu. Roasted Tofu maybe used in this recipe; prepare it without the herbs and adjust the amount of spices as there is some in the roasted tofu also. 4-5 servings Ingredients: Marinade: 1 tsp Garlic paste 1 tsp Ginger paste 2 tsp Corn Starch 1 tsp Tamari/soy sauce Chili Tofu:  1 14-oz block extra-firm Tofu  1 large bell pepper (any color), diced 1 green Chile, like Serrano, cored and minced 1 tsp Oil 1/4 tsp Cumin seeds 2 tsp ground Coriander seeds 1/2 tsp freshly ground Black Pepper 1 large Onion, diced 1-2 c...