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

Tuesday, April 19, 2011

Chili Shrimp with Baby Spinach


Ingredients and Method:

1 pound shrimp peel , devain and wash .
6 green chillies slit lengthwise .
2 cups  onions chopped
1 cup chopped spinach (if it is baby spinach , no need of chopping )
Few curry leaves

Masala:

1  cup  chopped onion
6 cloves
1'cinnamon
1/2 tbspn garlic paste
1 tspn ginger paste
5 black pepper
2 tbspn chillipowder
1/2tspn tamarind pulp.
Grind together to a smooth paste adding little water.

Marinate the shrimp  with 1 tbspn yogurt,1 tbspn coriander powder, 1/2 tbspn cuminseed (jeera) powder and for 15 minutes.
Heat 4 tbspn oil  in a pan .
Add remaining cup chopped onion, slit green chillies, few curry leaves and fry until translucent.
Add spinach and stir till it is cooked .
Add the masala and stir for a while until it is dry. If needed, add 2 to 3 cocums before stirring the masala to make it more tasty.
Add marinated shrimp with very little water and cover with a lid on a medium flame.
When the shrimps are done, add salt to taste and stir until the masala  is dry  again.
Sprinkle lemon juice if needed and serve hot .
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