Geethu's Kitchen -

Geethu's Kitchen - Collection: Snacks N Desserts

Tips
- Try:vegan choc milk, xxx, xxx
Chaat Day
- Menu: Bhel, Dahi Puri, Pani Puri
- Prep:
- 3 medium potatoes, boiled, peeled, diced fine
- 1 medium white/yellow onion, minced fine
- 3-4 Thai chilies, cleaned
- 1 soup bowl full of Cilantro leaves - half for Bhel, rest for potato/onion mix
- 2 x Tamarind chutney
- Green chutney (2 cups packed mint/basil/cilantro leaves, 1/2 tsp salt, 1 Tbsp lemon juice, 1/2 cup water)
- 2 packets Pani puris
- Assemble:
- Mince chilies, cilantro
- Assemble Bhel in large steel bowl
- Mix Pani-Puri water in small steel bowl (4 tsp + 1 cup warm water + more tap water)
- Layout a) Potatoes/Onion/Cilantro (2 soup bowls), large katori b) Dahi c) Imli chutney, d) Green chutney, small katori e) Nylon Sev
Bhel - Chechi's recipe
- 4 cups murmura
- 1/2 medium potato, boiled and diced fine
- 1/4 white onion, minced fine
- 5-6 Tbsp tamarind chutney (recipe above)
- 4 tbsp green chutney
- 1-2 Thai chilies, minced, very fine - 3 for 2x
- 1 Tbsp chopped cilantro
- 2 Tbsp heaped nylon Sev (optional)
Dahi Puri (based on this)
- Follow instruction in link except
- 1) combine 2-3 (not 4) large minced boiled potato (~ 6 packed cups), 1/2 large minced white onion ~~and chopped cilantro~~ in blue soup bowl
- 2) 4 x Tamarind chutney in mummy steel bowl: 2 cups warm water + 4 Tbsp tamarind paste, 2 heaped Tbsp ~~Almond flour~~ Potato Starch, 1 tsp each (chilli, roasted cumin, salt), Splenda 8 packets (OR 4 Tbsp)
- 3) combine step 7-8 by pre-mixing in 3 cups plain yoghurt + 1 cup water (4 Tbsp at a time), 1.5 tsp each (rock salt, Kashmiri chilli powder, cumin powder, chaat masala) in the large glass bowl
- 4) large steel katoris full of nylon sev, boondi (optional)
Pani Puri (based on this and this)
- Follow instruction in link except
- for the Pani - mix 1 cup water, 2 tsp jal jeera powder,
Aloo Chaat (based on this)
- Boil 6-8 potatoes, peel and cube
- Heat 1 ladle oil and season with 1 heaped tsp ginger-garlic paste, 3 chopped thai chilies, add cubed potatoes and fry well for 5-7 minutes until starting to brown.
- Add 1 tsp salt, 1/2 tsp chili powder, 1 tsp roasted cumin powder, 1/2 tsp chaat masala and mix well.
- Divide into 6 paper plates
- Add tamrind chutney, dadhi puri dahi, sev, raisins
Tofu Chaat (based on this)
- 14 oz extra-firm Tofu, pressed diced small and sauteed, and placed in small steel salad bowl
  (make x 2 and save)
- 1/2 cup diced red onion
  (make x 2 and save)
- 1 8 oz canned corn
- 1 cup tomato, diced (preferably cherry tomatoes)
- 1/2 cup roasted (unsalted) peanuts - roast w/o oil on MED until brown spots form
  (make x 2 and save)
- ~~2 Tbsp green, tamarind chutneys~~
- 1/4 cup Balsamic vinegar (x2)
- 1 tsp chaat masala, cumin powder, salt, red chilli powder
- 1/2 cup nylon sev
- Roast tofu, then add Balsamic vinegar and mix well - divide x 2
- To tofu, add onions, corn, tomato and mix well
- Add spices and mix well
- Add chutneys and mix some more
- Add roasted peanuts and mix some more
- Add sev just before serving and mix well
Poha (based on this)
- 1 ladle oil
- 2 dried red chilli
- 2 tsp mustard seeds
- 4-5 strands curry leaves
- 1 tsp Costco minced garlic
- 2 large jalapenos, chopped
- 2 medium red onions, chopped
- 2 tsp salt
- 1 level tsp haldi
- 1 can garbanzo beans, drained and boiled in water with 1 tsp salt for 10 minutes and drained
- 1/8 cup raw peanuts soaked for 1/4 hour in salt water and drained, then coarsely chopped (into half or quaters)
- 4 cups poha - soaked in 1 cup hot water just before use - unclump it by hand before adding
- 5 Tbsp lemon juice conc
- Cilantro
Popcorn (based on this)
- Heat 2 Tbsp oil, 4 kernels in a large pot w/ lid until all 4 kernels pop
- Immediately, remove from heat and add 1/2 cup kernels, 1/2 tsp salt and ground pepper as desired - kernels should be in 1 layer
- Count loudly to 30
- Place pot back on stove with lid on - every 30 sec or so, shake the pot (so the unpopped kernels make their way down to the hot oil) and lift the lid a little to let the steam escape. Continuously pour the top layer of popped corn into a bowl as it is ready, giving the unpopped kernels more room to do their thing
- Shut off heat when popping stops (1-2 secs between pops) and pour immediately into a large steel bowl.
- Apple Pie (for 4 cups popped corn): 2 Tbs. EVVO, 1/4 tsp. vanilla extract, 1 packet Splenda, 1 tsp. apple pie spice, 1/2 tsp. cinnamon (see link for more topping ideas)
Granola (based on this and this)
- 2 cups oats
- 1/2 cup cranberries
- 2 heaping Tbsp honey
- 2 Tbsp Olive oil
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- Mix everything well and place on foil on pan and bake for 10 min at 350 degrees
Quesadillas - Cheese or Red Bean (based on this and this and this)
- 12-15 Costco uncooked tortillas OR 20 count Mission flour tortillas
- 2 large red onion (sliced long)
- 10 large fat jalapenos (cut in thin half-circles, approx. 4 cups)
- 5 roma tomatoes, diced small
- ~~Cilantro~~
- 1 can black beans, rinsed and drained
- 2 cups heaped yoghurt + 1/2 cup water (added a little at a time) + 2 cups hot salsa in mummy steel bowl
- Mexican Blend Cheese > 1 lb
- Optional:1 can red kidney beans (or 1 cup kidney beans + 3 cups water cooked on HI Pressure for 50 min) + 2 heaped Tbsp Taco seasoning
- Grind drained beans in chopper - transfer to steel bowl, add taco seasoning and mix thoroughly
- Fry onions & jalapeno (separately) for 3-5 minutes each - remove to small steel plates
- In same pan, heat tortilla for 30 sec on HI and then lower to just above LO
- Flip and add 2 Tbsp bean mixture OR 1/3 cup cheese and spread on one half of tortilla
- Layer 1-1.5 Tbsp of onion/jalapeno mixture (~4 slices of jalapenos) on top of that
- Finally top with a few tomato pieces and some cilantro
- Fold over the other half of the tortilla and press gently down
- Using ladle flip over gently and cook other side
- Remove and slice into 3-4 pieces and serve with sour creame/salsa mixture
Limeade - Padma's Shikanji, Qatar, etc (based on this)
- Padma Shikanji
  - 4 small tsp Shikanji masla
  - 4 steel glasses cold water + 2 heaped glasses ice
  - 10 Splenda packets
  - 20 tsp lemon juice conc.
- Qatar Limeade
  - 1 Crystal Light lemonade mix for 8 cups (2 quarts)
  - 20-30 mint leaves (discard non-tender stems)
  - 1/2 tsp sea salt
  - 8 cups water
  - 2L soda bottle
- Paru Limeade
  - Blend 1 cup Costco organic lemon juice, 1 Tbsp dried mint, 1/2 tsp sea salt, 3 cups water in Nutribullet
  - Pour into Unni's tall jug with black lid
  - Add 1 cup ice + 3 cups water + 4 Tbsp Splenda and blend for a few seconds in same Nutribullet jar
  - Add to jar, close tightly and shake well.
Sandwich Shoppe
- Chickpea burgers (manjula)x4:
  - 6 cups boiled chickpeas
    (2 cups in IP with 1.5 tsp salt for 60 min, then NPR)
  - 2 cups boiled potato, mashed (~3 large)
  - 1 cups breadcrumbs (2 slices bread, toasted twice)
  - 1/8 cup (2 Tbsp) heaped minced Thai chilies (6-8),
  - 2 teaspoon salt
  - 2 teaspoon cumin seeds
  - 1 teaspoon black pepper
  - 1 heaped Tbsp ginger paste
  - 1/2 cup packed cilantro
  - Make 16 patties
  - On hot skillet, fry each patty in 1 Tbsp oil
- 4 tomatoes, sliced round
- 1 cuke, round slices
- 1/2 onion, sliced long and thin
- Ranch dressing: 1 cup yoghurt + 4 Tbsp Rand Dressing mix + 2 Tbsp water (to wash out measuring cup) + 1 Splenda
- Pepper-jack cheese slices
- Sun-dried tomatoes
Vegetable Rolls (based on this and this)
- Follow instructions in link to assemble
- 1 packet Nasoya egg roll wrappers
- 1 packet broccoli slaw
- 1 tsp ginger garlic paste
- 1 tsp Costco minced garlic
- 1 tsp Sriracha chilli sauce
- 1/4 cup soy sauce + 3/4 tsp corn starch - slurry
- Place 2 Tbsp of mixture and roll up and seal with water - makes approx. 9-10 rolls
- Pre-heat to 400F, then bake for 12 minutes, turning after 8 min
- Note: may be assembled and refrigerated for later baking
Mini Pizzas (based on this and this)
- See links for oven baking and ideas
- 1 Costco mini-naan
- 1.5 Costco Mozz cheese slices
- 3-4 grape tomatoes sliced in half
- 1-2 leaf basil, shredded
- Toast x 2 in toaster oven
Costco Pizzas (based on this and this)
- For Kirkland Cheese (1/4 - 310 cal), preheat oven to 425, top pizzas and bake for 14 min
- For Milton's Cauliflower crust(1/4 - 230 cal), preheat oven to 450, top pizzas and bake for 10 min
- Toppings per pizza
  - 1/2 large red onion (sliced into slivers, roasted),
  - 1 large jalapenos, cut into circles
  - sundried tomatoes (NOT Roma)
  - 1/2 red or orange bell pepper, black olives
  - Lightly saute onions, jalapenos (need more cooking), bell peppers and divide into 4 or 5
Sprouted Moong Salad (based on this and this)
- 1 cup washed moong covered in 3 inches water
- After 8+ hours, rinse moong in colander and cover with wet towel
- Repeat twice a day for 2 days
- Mince 2 roma tomatoes, 1/2 onion, 1 jalapeno, cilantro
- Add 2 Tbsp lemon juice
- Add moong and mix throughly
Roasted Peanuts (based on this and this)
- 6 cups raw peanuts, 2 Tbsp oil (1/2 ladle), 2 tsp salt, 2 tsp chili
- Roast on HI for 5 min, then MED-HI for 5 minutes, then on LO for 5 min until well browned, stirring constantly
- Shut off heat and stir for another 5 minutes
Spicy Chana (based on this and this)
- Pressure cook 60 min, 6 hr delay start: 1 lb chickpeas, 2 inch water, 2 tsp salt. NPR, then drain.
- Bake in 2 batches at 425° for 30 min (toss at 15 min): 1/2 cooked chickpeas, 2 Tbsp oil
  optional: 1 tsp chili powder, 2 tsp chaat masala
- Turn OFF oven, stir and keep inside for another 15 minutes
Spicy Chivda (based on this)
- 2 Tbsp oil, 1 tsp mustard seeds, 1/2 tsp cumin seeds - MED-HI
- 2 long sprigs curry leaves - 1 min on LO
- 2 Tbsp raw peanuts, 1 red chilli pepper broken into pieces - 1 min LO
- 2 Tbsp Dalia (roasted channa) - 1-2 min on LO
- 1/8 teaspoon asafetida (hing), 1/4 teaspoon turmeric (haldi), 1/2 teaspoon salt adjust to taste, 1/8 teaspoon citric acid (or ENO) - few seconds
- 2 cups thick Poha heated in microwave in glass plate for 1 + 1 minutes, stirring well after 1 minute - 2-3 min on LO
- 1 Splenda
Bruschetta (based on this and this and this)
- small katori with 4 Tbsp EVVO + ½ tsp italian season for brushing bread slices - 4 min in pre-heated 375° bake in air fryer with brushed side down
- basic tomato topping:
- 5 large (or 6 small) Roma tomatoes, - blanch 1 at a time in a full coffee cup of boiling water for 1 min, peel, remove seeds to large steel katori for chechi, chop fine into mummy steel bowl
- Add and mix to steel bowl: 1.5 tsp Costco minced garlic, 1.5 Tbsp EVVO, 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, 1.5 tsp italian seasoning (OR 10-15 basil leaves rolled up and minced fine in 2-3 rolls.)
- basic tomato-cuke topping:
- 2-3 large roma tomatoes + 1 cuke + 1 tsp sea salt + 1 tsp black pepper + 1 tsp italian seasoning + 1 tsp Costco garlic
- olive tapenade:
- 1/2 cup craisins chopped several times in Cuisinart chopper (OR spread out on cutting board, chopx3, then mince)
- 1 can olives, chopped just once quickly in Cuisinart (OR choppedx2, then minced)
- 1 Tbsp EVVO - mix well in grep soup bowl
- mozzarella tomato pesto:
- 2 cups finely chopped fresh mozzarella (1/2 log)
- 1 cup grape tomatoes, x4
- 2 Tbsp Costco pesto
- cucumber cran-apple:
- 1 large cucumber, peeled, x4, deseeded, long strips, then minced - ~ 2 cups
- 1 cup cranberry-apple chutney (#9)
- mix well in blue soup bowl
Air Fried Beans
- Boil 3/4 mummy small steel bowl of Costco frozen beans with 1 bowl water for 10 min, then let it stand covered for another 10 min
- Drain and mix with 1 Tbsp oil, 1/4 tsp chilli powder, 1/4 tsp chaat masala, 1/2 tsp sea salt
- Air fry for 15 min at 350°, stirring with spoon after every 5 min.
Tofu Fingers (based on this)
- Slice Tofu x 2 x 2 x 4
- Cost with 1/4 cup Nutritional Yeast, thin edges first and place on 1 sheet of foil on baking sheet
- Snprinkle both sides with no-salt spice
- Bake for 30 min on 375° oven, then leave inside for 10 min after shutting oven off
Potato Pastries
- For 36 patties, 5 med-large potatoes, 2 Tbsp minced ginger, 7 thai chilies, minced fine, 1.5 tsp salt, 1 tsp chaat masala, 1 cup peas, 400 degrees 25 min
Moong Daal Vada
- Soak 2.5 cups of daal 8+ hours, then grind fine with very little water
- 12-14 thai chilies, chopped fine, 2-3 Tbsp chopped ginger, 8-10 strands of cilantro, 8-10 sprigs of curry leaves
- ~~At a time, grind 1 cusinart grinder cup dal, 2 thai chilies, 1 small piece of ginger, 3 strands of dhania in cuisinart - should be full to top line~~
- Peel and grate 3 large potatoes into this mixture along with 2 tsp salt, 2 tsp chaat masala, 2 tsp cumin powder - mix well
- Put in Fridge
- Just before cooking mix in 3/4 tsp baking soda
Arhar Daal Vada
- Soak 3 cups of arhar daal 6-8 hours. Then Grind coarsely
- Mix in 4 Tbsp minced ginger, 3 jalapenos chopped fine, 15 strands curry leaves chopped fine, 3 tsp salt, 1/2 tsp baking powder
- Form balls then flatten and arrange on baking tray
- Brush lightly with oil and bake at 400° - 15 min one one side, then 20 min on other side.
Pesarattu (green moong dosa) (based on this)
- Soak 1 cup whole green moong with 2 cups water in large Nutribullet jar for 6-8 hours. Drain.
- Add 1 Tbsp ginger, 1/2 jalapeno, 1/4 onion (all coarsely chopped), 1 tsp salt, 1 cup water and grind.
- Heat pan, add 1-2 drops oil, 2 ladle (bronze handle) mixture in shape of dosa. Add a few drops around edges.
Sambaram (based on this and this and this)
- 2 cups yoghurt, 3 cups water, 1 tsp salt, 2 Thai chilies, 1 inch ginger (in 2-3 pieces), 2 sprig curry leaves (chopped)
- Add all except curry leaves to Nutribullet and blend.
- Add chopped curry leaves and cool in fridge for 1 hr
- Lassi (based on this and this)
  - Blend in Nutribullet: 1 cups Greek yogurt, 1 cup water, 1/4 tsp rock salt, 1/4 tsp roasted cumin, 1/4 tsp dried mint, 1/2 tsp Splenda
Desserts
- Strawberry Yogurt Stick (based on this):
  - 1/2 - 3/4 cup pureed fresh strawberries (1/2 big pack)
  - 1 cup costco greek yogurt
  - 1/2 tsp vanilla extract
  - 4 splenda
  - Mix well in in plastic container with blue lid and freeze in popsicle or small plastic containers
- Almond Flour Cookies (based on this):
  - 2 cups flour, ½ tsp salt, ¼ tsp baking soda, 6 Tbsp fake butter, 1/4 cup Splenda, ½ cup choc-chips
  - Bake 350 degrees for 12 min in small oven
- Rice Kheer (based on this):
  - 1 cup rice, 2 cups water, 2 packets (8 cups) Costco Almond milk, 1 cup granulated Splenda, ~~1 tsp vanilla extract~~, 1 tsp elaichi powder, 2 Tbsp milk masala, 1/2 cup raisins (packed), 1 cup broken cashews (loosely packed),
    - Stovetop:Cook rice as usual. Then add add 1 pkt almond milk and simmer for 20 min stirring often
    - For , see this: 20 min on HIGH pressure in Porridge mode, then NPR
  - On low heat, add 1/2 second pkt almond milk, splenda, elaichi/milk masala and simmer for 10 min more stirring often
  - Add previously sauted raisins/nuts and remaining 2nd pkt almond milk
- Vermicelli Payasam (based on this):
  - 1 Tbsp fake butter, 1/3 cup vermicelli, 1/2 cup raisins (packed), 1 cup broken/slivered nuts (cashews, almonds),
    3 cups FF H&H, 1 cup granulated Splenda,
    1 tsp elaichi powder, 2 Tbsp milk masala,
  - Warm 1 Tbsp fake butter and roast vermicelli, then the nuts, and then the raisins - 3-5 minutes total
  - Add milk and Splenda and simmer for 10 min stirring often
  - Add elaichi powder, milk masala and simmer for 1-2 minutes more
- Sharkara Payasam (based on this):
  - Dissolve 1 cup jaggery (5 cubes of Laxmi jaggery cubes) in 1 cup hot water
  - Chop up 2 very ripe bananas - 2 x 2 then dice
  - Sauteed 1/2 cup packed raisins + 1/2 cup heaped broken cashews in 1Tbsp fake butter
  - Cook 1 cup rice+2 cups water - bring to boil, then simmer, covered, on LO for 10 min, then 10 min timer
  - Stir cooked rice and add jaggery water and chopped banana and and cook w/o lid on MED-LO until most water evaporates - approx. 5 min
  - Add raisins + cashews + 1 Tsp elaichi powder and stir well
  - Cook for a couple minutes and shut off.
- new (based on this):
  - step