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

Bangade Raja Dhoddak - Baked Fish in dry coconut masala




This dish is a renowned dish of Geeta Pachhi's and the picture says it all!


Ingredients:
Sear / mackarel fish - 4-5 big pieces wash and ,apply little salt and keep aside
Coconut gratings - 1 cup
Red chilli powder - 4 tbsp (according to ur spice taste can add more or less)

Tamarind - marble size ball
Salt to taste
Teppal / Sichuan pepper - 1 tbsp, deseeded

Method:
1. Grind coconut, red chilli powder,tamarind and salt into a paste adding little water (should not b watery)
2. While removing, add the tepal and grind for a few minutes till the teppals are crushed a little bit.
3. Apply this masala over the fish on both the sides. (If using mackarel, stuff the masala inside the fish)
4. Line a baking tray with aluminium foil or banana leaves applying little coconut oil on it.
5. Spread the stuffed fish layer by layer on this foil or banana leaves. Cover the fish again with foil or banana leaves.
6. Keep this in the oven at 450 degrees first and slowly reduce the heat as and how the fish gets cooked and the masala turns light brown in color.
7. Baking time will be one hour or more.

Note:
Some people may not be knowing teppal or sichuan pepper. In that case, instead of teppal, after the masala is done add the chopped onion + chopped ginger + chopped garlic +chopped green chillies (add less chilli powder to the masala ) to get the flavour for the masala and apply this masala over the fish and bake it.

1 comment:

  1. I tried this by stuffing spanish mackerals. It was excellent ! Thank you for sharing.

    ReplyDelete