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

Baked Stuffed Green long green capsicum | Maharashtrian cuisine






Ingredients:
Long green capsicum - 6 nos, slit lengthwise and remove the seeds if the seeds are spicy
Peanuts - 100g (roast and remove the skin and grind to a paste)
Tamarind pulp - 1 tbsp
Jaggery powder - 2 tbsp
Coriander leaves - 1 cup, finely chopped
Garam masala powder - 2 tbsp
Chilli powder - 1 tbsp
Onion - 1 large sized, chopped
Turmeric powder - 1 tsp
Salt to taste
Oil - 4 tbsp
Cumin seeds - 1 tsp

Method:
1.Mix all the ingredients with peanut paste. Stuff capsicums with this paste. If any masala is remaining spread over the sides of the capsicums.
2. Heat oil in a pressure cooker. Splutter cumin seeds in it.
3. Add the stuffed capsicum in layers add little water may be 1/4 small cup or less  , pressure cook till one whistle .
4. Or, keep this in a tray over the foil  and cover it another piece of foil fully and bake it till done.
5. Serve hot with rotis or Jolad (Jowar) rotis.

Sunita's variation: My quick version of this for the lbusy folks ; 3 Tbsp each of fried onions (indian stores carries these), 2 Tbsp chruncy peanut butter, 1 Tbsp of Tahini (seasame paste used in mediterrean cuisine), 1/2 tsp of garam masala/tumeric pwdr/cumin pwdr, handful of chopped cilantro, 1 Tbsp brown sugar or jaggery pwdr, 1/4 tsp tamarind paste, salt to taste. Mix all of this and stuff the pepper. Bake till done. rougly 350 degrees for 1 to 1:30 min.
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3 comments:

  1. gayathriMarch 11, 2011 at 7:34 AM

    AM going to try this our sometime mai. Will let you know how it turned out.

    ReplyDelete
  2. GeetaMarch 11, 2011 at 9:10 AM

    This comment has been removed by a blog administrator.

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  3. Creative SueApril 24, 2025 at 12:42 PM

    This comment has been removed by the author.

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