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 12, 2011

Madagane | Konkani


Ingredients:

1 cup chana dhal (Bengalgram dhal)soak in water for 4 hours .
3/4 cup jaggery powder depending on   the sweetness of the jaggery .
2 cups coconut milk
1 tab spn rice flour .
5 to 6 powdered cardomom .
1 tabspn Raisins
2 tabspn cashew nuts
1 pinch salt

Method:

Wash and cook dhal in the pressure cooker for a few minutes (with 2 whistles approximately  till the dhal gets little over cooked)
Add  jaggery powder and stir well keeping on the medium flame. Add coconut milk and cardomom powder, cashew nuts, raisins, stirring well on a medium flame for a few secs.
Mix the rice flour in  little water and add to  it , stirring for a few secs till the madagane becomes thick .

Serve hot or cold keeping it in the refrigerator.
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