Geetha Nair –
geetskitchen@gmail.com
I embark on writing this cookery column in Indian Newslink as a tribute to my dearest mother. She taught me the domestic science before I left my corporate life with an American multinational company in Singapore, married Daran Nair, and moved to New Zealand.
My mother epitomises the one fundamental rule in any kitchen: even the humblest food, when cooked and served with love, is food that is relished.
My parents are from Kerala, India and so many of the Indian dishes I grew up on are essentially of the coastal cuisine of Kerala.
Food Paradise
However, I was born and raised in cosmopolitan Singapore and therefore was privileged to be exposed to a diverse range of cuisines from a young age as the city is a melting pot of cuisines from around the world and is often referred to as a food paradise.
I went to university in Canada and my work required me to travel as well.
In a nutshell, I am what you call a progressive ‘Global’ Indian. I do not restrict myself to all things Indian. When it comes to the culinary world, I am open to eating or cooking any type of food as long as it tickles the taste buds and fascinates the palate.
New Challenge
Marrying Daran catapulted me to a newfound challenge – I wasn’t just a life partner but the mother to his three children and an instant family meant whipping up sumptuous meals to entice them!
We have had one more child together since and after 13 years I must say that I have come a long way, thanks to my most ardent fan, my dear Malaysian born and bred husband.
Apart from evolving into a more passionate cook, I have also learnt to be efficient in the kitchen without compromising on the output as I have to multitask and help Daran at his accounting practice and run my own businesses as well.
So, when Indian Newslink approached me to take on this cookery column, I was urged to showcase what I cook for my family and friends – simple dishes from around the globe which I have tweaked to suit our palate.
Simply Singapore & Malay
For this first Diwali edition, I was asked to share with you a few vegetarian recipes which will allow you to enjoy your festive day with a difference.
A simple Singaporean/Malaysian meal consisting of Tofu and Vegetable Curry and Achar on Coconut Rice and Sago and Honeydew Dessert will surely be a pleasant change for family and friends. Enjoy!
Indigenous people in Singapore and Malaysia are Malays. Indian and Chinese influence in SE Asia dates back many centuries and so the food in these parts is a fusion of the local food with these main cuisines.
Lemon Grass Kaffir Lime Leaf
| Recipes
Achar (Pickled Vegetables) Ingredients · 1 large telegraph cucumber – seeded and cut into finger length thin strips · 1 large carrot – peeled and cut into finger length thin strips · Half a pineapple – skinned, sliced into finger length strips · 1 cup of cabbage leaves cut into thick finger length strips · 1 red and 1 green chillies – seeded and cut into strips · ½ cup of roasted peanuts – pounded · 2 tbsp of toasted sesame seeds · ½ cup white vinegar · ½ cup sugar · 1 tbsp salt (for veg) · 4 tbsp cooking oil Spice paste · 2 fresh red chillies or 2 tbsp of chilli paste (made from soaking and grinding dried chillies) · 2 cloves of garlic · 1 large onion · 1 small knob of fresh turmeric or 1 tsp of turmeric powder Cooking Method 1. Place the cut cucumber, carrot and cabbage into a large bowl and mix it with a tablespoon of salt and set aside for about half an hour 2. Put into a colander and drain the excess liquid 3. Grind the ingredients for the spice paste in a chopper/blender into a fine dry paste 4. Heat the oil in a wok and fry the paste till fragrant for 2 or 3 minutes 5. Add the vinegar and mix well 6. Add sugar to the mixture 7. When the mixture starts to boil, turn off the flame 8. Add pineapple, sliced chillies and the drained vegetables in the colander into the mixture and stir 9. Add pound peanuts and sesame seeds and toss well 10. Dish into a serving bowl and keep aside to cool This piquant dish tastes best overnight once the flavours mature and can be kept in the fridge for at least 2-3 weeks. Apart from coconut rice, this dish is a good accompaniment to biryani or pulao. |
Tofu & Vegetable Curry Ingredients · 300 gms of hard tofu (pan fried or grilled and cubed) · 1 large kumara (peeled and cubed) · Handful of snake beans – cut into 2cm lengths (1 cup) · 1 tsp turmeric (if not using fresh turmeric in spice paste) · 1 tbsp of cumin powder · 1 tsp of coriander powder · 1 tsp of salt · 1 cup of coconut cream · 1 tbsp of grated palm sugar (available at supermarket international food aisle or Asian grocer) · 1 tbsp of tamarind pulp · ½ cup of vegetable oil · Hot water – 3 or 4 cups · Spices to be ground into a paste · 3 or 4 fresh red chillies (or 3 or 4 tbsp of chilli paste made from soaking and grinding dried red chillies) · 1 large red onion – peeled and quartered · 4 garlic cloves – peeled · 1 cm knob of fresh turmeric (or 1 tsp of turmeric powder) – peeled · 1 cm knob of ginger – peeled · 1 lemon grass – crushed at the base (Available at supermarket or Fruit World/Asian grocer) · 3 or 4 kaffir lime leaves – sliced (Available at supermarket or Fruit World/Asian grocer) Cooking Method 1. Heat the oil in a wok 2. When hot, add the spice paste and fry until fragrant and oil comes to surface 3. Add the salt, turmeric powder (if not using fresh), cumin powder and coriander powder 4. Stir well for 2 or 3 minutes. Add the kaffir lime leaves and the lemon grass 5. Add about 2 or 3 cups of hot water and the diced kumara. Cover and simmer for 5 minutes until cooked 6. Add the beans and tofu and stir and cover and simmer another 2 or 3 minutes until kumara is cooked and beans are done 7. Add the cream and dilute gravy with hot water if mixture is too thick. Stir well 8. Add the palm sugar and the tamarind and stir Remove from flame and serve hot with rice |
 Coconut Rice
Ingredients · 2 cups of Jasmine rice (will yield 4 cups of cooked rice) · 1½ cups of coconut milk · 1½ cups of water · 1 tsp of salt · 1 pandan leaf knotted or 1 tsp of pandan essence (both available at many Asian grocery shops) Cooking Method 1. Wash the rice until the water is clear. 2. Place the rice, water and coconut milk into a saucepan. 3. Mix in the salt and add the knotted pandan leaf or essence. 4. Bring to the boil on low/medium heat. 5. When it starts to boil, turn down the flame to very low and cover the saucepan with a lid. 6. Let the rice simmer for about 10 minutes and then turn off the flame. 7. Leave saucepan aside with the lid closed for another 10 minutes for the rice to steam through. 8. Then use a pair of chopsticks to loosen and fluff up the rice. Note: I use a rice cooker as it is much easier. I can cook the other dishes and not have to watch over the rice if cooked over the stove. |
 Honeydew and Sago Dessert
Ingredients · ½ cup of sago pearls (available at many Asian grocery stores) · 4 cups of water · 2 cups of coconut milk (plus 1 cup of water to dilute if milk is thick) · ½ cup sugar · 1 pandan leaf or 1 tsp pandan essence (available at many Asian grocery stores) · ½ of a ripe honeydew melon – peeled, deseeded and diced · Crushed ice Cooking Method 1. Bring the 4 cups of water to a boil in a pan 2. Add the sago pearls and keep stirring to not let the mixture become lumpy 3. Cook for about 5-8 minutes until the pearls are translucent 4. Put the cooked sago into a sieve and rinse the sago under running tap water to wash away the excess starch. Leave aside in the sieve to drain the water 5. Place the coconut milk, sugar and knotted pandan leaf or essence into a saucepan Put over a gentle flame and bring the mixture to a boil 6. Set aside to cool. Refrigerate when cooled 7. Remove the skin off the honey dew and the seeds inside. Dice into small cubes 8. To serve, place a little of the sago and diced honeydew into a dessert bowl, pour the cold sweetened coconut milk and serve with crushed ice |
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Global Indian begins a new column of delight
We have often been told that one of the many inadequacies in this newspaper is the absence of a ‘Cookery Section,’ celebrating the extensive and exquisite Indian Cuisine. Thousands of readers have chastised us for being unresponsive to their demands, saying, “Indian food has made it mark throughout the world and yet you have not shown your hunger for it.”
Not that we were impervious. Apart from being caught up in our own little world of publishing and promoting various Indian Newslink brands, we were keen to establish a Section that can boast of an expert, not of the beaten track, but afresh with recipes that are not very often practiced. We are grateful that Geetha Nair, a long-time friend of Indian Newslink and an expert cook, accepted our invitation to run this Column on a regular basis. We call it, ‘Geet’s Kitchen,’ there is something musical about good food, for if served with love (as Geetha says), it can fine-tune our senses and become a source of joy and pride.
Bon Appetite!
Disclaimers: Geetha Nair and Indian Newslink absolve themselves of any responsibility relating to the ingredients, cooking methods and other matters relating to ‘Geet’s Kitchen’ column. Some ingredients may not be available and may cause allergy in some people. Caution must therefore be exercised and Geetha Nair and Indian Newslink will not be responsible to any health issues in this connection. Please consult your General Practitioner, Nutritionist or such others you may be consulting in connection with your dietary requirements.
Notes and Legends: 1. Quantities of sugar and salt are recommendations; please add or reduce to suit individual requirements 2. Tsp: Teaspoon Tbsp: Tablespoon
