Geetha's Kitchen

Variously called Malabar or Ceylon Spinach, Basale or Pasalai Keerai, Pui/Poi Saag, etc in the many Indian languages, Basella is a wonderful alternate for the regular spinach. It is used in other Asian cuisines as well.  Basella grows readily during the hot summer months unlike the sensitive spinach which bolts into seeds at the barest whisper of warmth. There are two varieties of basella - the green-stemmed alba and the red-stemmed rubra. Both are delicious and nutritious. Lovely basella grows readily from cuttings or seeds. These plants grew from a few pieces of the stems I saved from a bunch bought for cooking. They can be rooted in water first or directly in a pot of soil; my experiments proved both methods to be successful. This particular plant is growing well in a large pot - although the vines are getting so long that they need a trellis - some of the leaves are larger than my hand! Practically all parts of the plants are useful; apparently even the roots are...

Vendakkai (Okra) Masala Delicious Okra stir-fry is easy and delicious. The key to cooking this okra dish is to make sure they are wiped dry thoroughly before cutting. The freshly pounded cumin seeds with the red chili, a classic spice combination in Kerala cuisine, add a wonderful nutty and earthy flavor which perfectly compliments the sweet green okra. Okra was one of our favorite veggies from early childhood. Amma told us it was good for our brains and made it quite often - we believed her and ate it up! 4 Servings Ingredients: 1 lb Fresh Okra 1 onion, finely chopped 1 or 2 green chilies, seeds removed and finely chopped 1 sprig Fresh Curry leaves 2 Tbsp Oil 1/4 tsp Whole Cumin seeds 1/2 tsp Turmeric Salt Jeera Masala: grind or pound together coarsely - 1/2 tsp cumin seeds + 1 dry red chili 1/4 cup Cilantro Leaves for garnish 1/2 fresh Lime (Opt...

I had a beautiful and delicious rice salad recently - Pat had made it with Kalamata olives, red bell pepper, and spinach - very refreshing. I have tried to recreate it with the ingredients I had at hand and was quite happy with the result; here is my version with Keeshu's seal of approval! Ingredients: 1 cup Basmati Rice 1/2 tsp Salt 1/4 cup fresh Lemon juice (1 or 2 lemons) 1/4 cup Extra Virgin Olive Oil 1/2 tsp Red pepper flakes or to taste Freshly ground Black Pepper 1 small clove Garlic, minced finely 2 cloves Shallot, thinly sliced 2 sprigs fresh Oregano, finely chopped 2 Tbsp fresh chives, finely sliced 1/4 cup Italian Parsley, chopped 1 cup Leek, thinly sliced 1 cup Arugula leaves, sliced 1 cup Fresh spinach or Basella , sliced in wide ribbons 1/2 cup Kalamata Olives, chopped 1 Fennel Bulb, chopped 1 Carrot, shredded 2 cups Corn kernels, fresh or frozen defrosted 1 cup Feta Cheese, crumbled 1/4 cup lightly toasted Pine nuts (for garnish) Method: Cook the rice in scant 2 cu...

Ney Payasam is the offering prepared on the occasion of many holidays in honor of Divine Mother. I remember how wonderful it was when we had the annual Bhagavat Sevai pooja at home on a Friday evening. Our grandfather was busy over a huge bronze pan called 'uruli' full of ney payasam. All of us children had our jobs too; the most important one was to collect and prepare beautiful and fragrant flowers. The whole house and surroundings were cleaned thoroughly and the altar was gloriously decorated with rangoli (rice flour designs), lamps, and flowers. The warm golden glow of the oil lamps, the fragrance of the sandalwood incense, and the recitation of beautiful chants praising the divine transformed and transported our home into another plane. All who were assembled for the pooja turned our minds to dwell on the meaning of the melodious chants. Then it was finally the magical moment we had anticipated all day long - all the children were called forth to be blessed. Mere w...

A simple lentil stew to serve with rice or roti or on its own. Chellu approved :) 4 Servings Ingredients: 1 cup lentils (whole Masoor) 1/2 tsp salt 2 Tbsp oil 1 tsp whole Jeera (Cumin seeds) 4 thin slices Fresh Ginger, finely chopped 1 hot green chili (Jalapeno or Serrano) 1 small onion, chopped A couple of pinches salt 1/2 tsp ground Turmeric 4 small tomatoes, chopped 1 tsp Garam Masala (a spice mix) 1/4 cup chopped Cilantro Method: Sort, wash and cook the lentils with the salt in water to cover until soft. Set aside. Heat the oil in a large pan (2 quart/liter size) and cook the cumin seeds until lightly browned and fragrant. Add ginger and green chili and saute for a few seconds. Stir in onions with the salt & turmeric and cook until lightly browned. Add tomatoes, mix well and cook until soft. Stir in garam masala and the cooked lentils. Bring to a boil stirring often and turn off the heat. Cover and allow to rest for about 10 minutes. Mix in the chopped cilantro before serv...

Protein and fiber-rich lentil salad is perfect for summer lunches and picnics! The walnuts provide extra protein as well as healthy Omega-3 oils. 4 to 6 Servings Ingredients: 1 cup Lentils, green, brown, or black 2 Tbsp Extra Virgin Olive Oil Lemon juice to taste, about 1/4 cup A splash (2 tsp) of White Wine Vinegar Salt and Freshly ground Black Pepper to taste 1 clove Shallot, thinly sliced 1 cup thinly sliced Celery 1/4 cup chopped Italian Parsley/Cilantro 1/2 cup sliced Leeks or Green Onions 1 cup finely diced carrots and/or Red Bell Pepper 1/4 cup Mint leaves, cut into thin slices 1/2 cup walnuts, coarsely chopped Method: Sort the lentils for debris, wash well and cook in water to cover until tender but not mushy. Drain the cooking liquids and set aside for soup if you wish. Let the lentils cool slightly. Mix the oil, lemon juice, vinegar, salt and pepper in a large bowl and add the warm lentils. Stir gently to coat the lentils. Let cool. Add the rest of the ingredients and mix...