Geeta M. Baliga

I am Geeta Baliga born in Chennai and grew up in Calicut, Kerala.


I got married at the age of 21 to Mohan Baliga and moved to Hubli. I have 2 daughters and a son.


I was an entrepreneur and ran a very successful pre-school called Rose Bud in Hubli for 35 years. All my children are settled in North America. I have 5 grand children.We are now settled in the US to stay closer to our children.


Konkani cuisine is known for great fish curries and other seasonal delicacies like "Kadgi Chako" and "Keerla Sukhe".


We constantly had family visiting us for whom I helped cook barrels of curries, chakkulis and ubbatis, phenories, shevai, thile undo, halvas, etc. I had friends from various parts of India - Punjabi, Maharasthrian, Savji and Lingayat (Hubli locals) from whom I learnt to make other types of cuisines. Over time my reputation grew as a good cook in the family and circle of friends, particularly for seafood.


I update this blog as and when I prepare the dishes. If you find these recipes interesting please leave your comments in comment box below each recipe. and also add to my followers group . This will encourage me to continue with my efforts !


All the recipes are listed in alphabetical order on the right hand side and sorted by labels on the left side

Wednesday, March 9, 2011

Masoor Dal Ambati




Ingredients:
Masoor dal - 1 cup sprouted (soak masoor dal in water over night, remove from water and keep for another 12 hours till it gets sprouts)
Garam masala powder - 1 tsp (optional)
Onion - 1/2 cup finely chopped
Salt to taste

Grind together:
Grated coconut - 1 cup
Red chilli powder - 1 tbsp
Tamarind - 1 small piece
Coriander seeds - 1 tbsp roasted in 1 tbsp heated oil till it turns brown
Method:
1. Cook the sprouted masoor dal in pressure cooker till 1 whistle.
2. Add ground masala in the cooked masoor dal adding garam masala, salt and little water according to ur consistency.
3. Simmer for few minutes
4. Season with chopped onion and serve with rice or roties .
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2 comments:

  1. Lata BaligaMarch 24, 2011 at 3:44 PM

    Made it last week, the kids relished it as before. So nutritious and tasty !!

    ReplyDelete
  2. Suman NayakMarch 25, 2011 at 9:47 AM

    Tried it last week...excellent idea to use sprouted masoor - adds an out-of-this-world flavor to the ambat!!

    ReplyDelete

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