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

Sunday, March 27, 2011

Green Mutton Curry



Method
1 kg mutton wash and keep aside.

Masala
1 cup grated coconut
2 large onions chopped
10 to 12 green chillies (as per spice tolerance)
1 bunch coriander leaves
2 medium size tomatoes
8 to 10 cloves
1" cinnamon
3 or 4 small cardamo
3 tb spoon corriander seeds
1 t spoon jeera
1 " ginger
1 tb spoon garlic paste
Roast the spices for 2 , 3 minutes and powder it in the blender
Fry onions  and garlic paste till it is light brown
Add chopped tomatoes and fry little more and keep aside.
Fry coconut gratings and coriander leaves  for 3 to 4 minutes.
Grind this coconut along with all the above  ingredients( also the powdered spices ) in to smooth paste
Mix this masala with washed mutton in a pressure cooker, add salt to taste.
Pressure cook it for 15 minutes/3 whistles  depending on  the quality of mutton
Do not add toomuch  water cos mutton leaves water .
when done  relish with rice or bread
lime juice can be squeezed if necessary









Labels:

5 comments:

  1. SeemaMarch 27, 2011 at 9:01 AM

    Pachhi,

    Mutton curry is making me drool! Lovely presentation.

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

    ReplyDelete
  2. GeetaMarch 28, 2011 at 9:50 AM

    Thanks Seema ! yes it is a lovely dish seema u should try this !

    ReplyDelete
  3. Suman SinghMarch 28, 2011 at 12:15 PM

    Mutton curry looks delicious.

    ReplyDelete
  4. Lata BaligaMarch 28, 2011 at 1:54 PM

    Nice presentation !! Are they red peppers...

    ReplyDelete
  5. SunitaMarch 28, 2011 at 9:12 PM

    Was Yummy! I get to eat all these :)

    ReplyDelete

Subscribe to: Post Comments (Atom)