Geetha's Kitchen

Red Onion Salad Red Onion Salad, though simple, is quite delicious served as a side salad or as a topping for other salads, sandwiches, soups, stews, and main dishes in many cuisines - Indian, Middle Eastern, Latin American, etc. The lime juice, chile and the herbs bring a burst of fresh flavor to every bite. We love this as a condiment to most meals. Although limes are the citrus fruits of choice (key limes as well as other limes are equally delicious), lemons work fine also. If red onions are not handy, other kinds may be used which then will be simply "Onion Salad" :-). Variation: If tomatoes are added, then we have Red Onion & Tomato Salad! Stir in two thinly sliced tomatoes. Adjust the amounts of lime juice, chile, cilantro, and the seasonings if tomatoes are added. Ingredients: 1 medium Red Onion, finely sliced/slivered 1 Red Bell Pepper, very thinly sliced 1 hot Red or Green chile (serrano or jalapeño), cored and sliced thinly 2-4 Tbsp...

Mexican Seasoning Mix is an important spice mix for the pantry; it is not limited to seasoning only beans for burritos and tostadas but is also great for spicing up stir-cooked veggies (think fajitas!), rice, corn, Mexican Fiesta Soup , veg chili , etc! In fact, stir in Mexican seasoning mix into any recipe where you'd want to add a bit of spice. We love to slather grilled/steamed corn on the cobs with a concoction that includes lots of the Mexican seasoning mix ..... more on that soon :-). Although commercial mixes are readily available, most have unknown "spices", sugar, or fillers such as corn meal; homemade is the way to go if one wants to eliminate all those. This is an easy and quick recipe that lasts well if kept clean and dry. If you like to eliminate onion/garlic, omit them; the seasoning mix is delicious with or without them. Mexican Seasoning Mix INGREDIENTS: About 1 cup 3 Tbsp New Mexico Chili powder  2 Tbsp Paprika 1-2 Tbsp Smoked P...

Veggie Ceviche!  Veggie Ceviche is an amazing recipe if I say so myself! You have to taste it's limey, cilantro goodness to see how delicious it is. The tofu truly gets so flavorful that one can eat a whole bowlful even without any of the additional ingredients - yes, I did exactly that! There are 3 ways to make this ceviche; with tofu, cauliflower (raw or cooked until just tender), or hearts or palm - all equally delicious. This ceviche is an easy make ahead recipe and a great addition to the appetizer/starter, lunch, or a light meal repertoire. NOTES: Fresh limes work the best for this recipe; let the limes warm up to room temperature if chilled. If the limes are not juicy, or they are small, you may need more limes. The tofu/veggies may be marinated up to a day in advance. To insure fresh taste and flavor, add the tomato and cucumber no more than about an hour or two before serving. Jalapeño chiles maybe cored for a mild ceviche; leave cores in for more spice. ...

Many-Layer Dip Colorful, delicious, guilt-free Mexican-Style Many-Layer-Dip, irresistible  with the  cahew/tofu “cream”, and served with homemade chips or tortillas, is a delightful dish for a few or a crowd. Choose cashews or tofu to make the " cream ". I call this  Many-Layer-Dip  since it has many lovely layers contributing  great taste,  colors, flavors, fiber, and amazing nutrition. Choose to include all the ingredients, a few only, or add even more - this recipe is very adaptable. Assemble the Many-Layer-Dip no more than 2-3 hours ahead if you want to keep it looking pretty. Although it will still be fine in taste and safe to eat after that time, some of the  the layers will not stay distinct as some of the  juicy layers start to mix with those next to them. The avocado stays nice and green without oxidizing as it is well ensconced without exposure to air. No air = no oxygen = no oxidation! :D NOTES: It is very easy to prepare ...

Zucchini Pachadi/Raita Zucchini Pachadi/Raita is absolutely delicious and is never watery like those one might encounter usually or at most restaurants. Zucchinis are our vegetables of choice for making raita/pachadi ever since Amma used them brilliantly instead of the ubiquitous cucumbers! This is how Amma made it but for the dairy yogurt and oil in the talippu; I only made it non-dairy and with no added oils - so it is a slight make-over of the original classic Pachadi/Raita . Zucchinis are sturdier veggies and not as juicy as cucumbers even though they are both part of the cucurbit family. We do love cucumbers too - just not in our raita! Another great recipe where the tender zucchinis can shine and a fabulous way to use up the abundant crop from the exuberant plants in your garden - those who grow them can attest to the generosity of these plants :D. This raita also makes a wonderful starter/appetizer by itself or paired with warm Roti (Indian whole wheat tortillas), frie...