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, April 24, 2011

Mushroom and Cauliflower Curry | Konkani Bhuthi


Method and Ingredients: 

2 cups cauliflower florets
2 cups chopped mushrooms
Wash and keep aside
1 big cup chopped onion.

Masala:

1/2 cup grated coconut
1 tbspn coriander seeds, few methi seeds roasted light brown in 1/2 tbspn oil.
1/2 tspn tamarind pulp.
1 tbspn chillipowder.
Grind the above ingredients in to paste.
Heat 2 to 3 tbspn oil in a kadai add the chopped onion and fry to light brown color.
Add the chopped cauliflower florets and chopped mushroom.
Add salt to taste.
Cook till it is done ( do not over cook )
Add the masala, mix and  stir thoroughly keeping on the medium flame
Cover with a lid. When it becomes sukha (dry) toss and stir frequently .
Remove from flame.
Serve with chapaties or rice as a side dish


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2 comments:

  1. SeemaApril 27, 2011 at 9:13 PM

    Hi Pachhi,

    The new look of the your blog is quite good. Buthi is my fav. My Amma used to preapre Alambe Buthi with the variety of round mushrooms that we used to get only during rainy season. Never knew caulifower can be added to buthi. Thanks for the recipe. Will try out some time.

    ReplyDelete
  2. AnonymousMay 26, 2011 at 5:20 PM

    Tried this without the cauliflower...Anita

    ReplyDelete

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