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

Saturday, March 12, 2011

Thalipeet | Rice Flour Pancake











Batter:3 measuring cups rice flour
1 cup finely chopped coriander leaves
1 1/2 cup finely chopped onions
2 cups grated coconut
1 tea spoon turmeric powder
10 finely chopped green chilles (according to taste)
Salt to taste.
Mix all these ingredients with water to make a thick batter.


Method:
Take a sheet of butter paper or plastic sheet and apply cooking oil evenly

Put a fist full of batter on the butter paper and pat it gently to spread it evenly to form a pancake shape.
If you like it to be crispy pat it thin. For soft you can leave it a little thicker

Apply oil to a pre heated tava and flip the butter paper with the pancake.

Carefully remove the butter paper.
                                                                               Let it fry well and then flip it to fry the other side.
                                                                               If needed apply oil.                                                      

You can eat it with butter
Labels:

7 comments:

  1. SeemaMarch 12, 2011 at 6:33 AM

    Mouth watering Pachhi...

    ReplyDelete
  2. AnonymousMarch 12, 2011 at 12:02 PM

    I ate this. Loved it

    ReplyDelete
  3. Lata BaligaMarch 13, 2011 at 6:19 AM

    Both my sons love this. I tell them it is a rice omelette as they like egg omelettes

    ReplyDelete
  4. SeemaMarch 17, 2011 at 11:02 AM

    Hi Pachhi,

    I have a few awards in my space for you. I would be honored if you picked them up.

    http://amchi-bong-konnexion.blogspot.com/2011/03/100th-post-10000-hits-and-awards-i-am.html

    Regards,
    amchi-bong-konnexion.blogspot.com
    seemabbas.blogspot.com

    ReplyDelete
  5. Suman SinghMarch 17, 2011 at 7:45 PM

    I am not familiar with this dish but it looks delicious..nice recipe..thanks for sharing!

    ReplyDelete
  6. Suman NayakMarch 26, 2011 at 5:41 AM

    This will be our breakfast today...looks yummilicious!! Thanks Geeta mamama!

    ReplyDelete
  7. MitaliAugust 28, 2011 at 12:15 PM

    Prepared this for breakfast today, it was easy to make and tastyyy. Thank you.

    ReplyDelete

Subscribe to: Post Comments (Atom)