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

Thursday, April 28, 2011

Spicy Chicken Chettinad


Ingredients and method:

1 small chicken with bone - cut in to small pieces, wash thoroughly.
1 tab spn chilli powder
1 tbspn coriander powder
1 tspn cumin powder
1 tbspn garam masala
1/2 cup yogurt
2 tbspn tandoori masala or SRS masala powder
1 tspn pepper powder
Add these ingredients to the washed chicken and marinate for 2 to 3 hours

Add salt to taste .
1 big cup chopped  onion
Heat 4 to 5 tabspn oil in a kadai .
Add 1 big tbspn garlic, 1/2 tbspn ginger paste in the oil and fry till the raw smell goes away
Add chopped onion, 6 to 7 slit  green chillies ( or more if u want it to be spicy), 1 tbspoon curry leaves
Add 1/4 cup thinly slit red and green bell pepper .
Stir well till it is translucent .
Add the marinated chicken to this adding  little water(do not add toomuch water) to  cook it .
Stir and  toss frequently .
Cover it with a lid over a medium fire .
When chicken is done and is dry remove from fire. Garnish with chopped  coriander leaves. Optionally you can garnish with chopped spring onion or green and red bell peppers.

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3 comments:

  1. AnonymousMay 1, 2011 at 11:22 AM

    yummy!!!

    ReplyDelete
  2. VasudhaAugust 11, 2011 at 7:57 PM

    I made this today and it came out very nice..Thanks!

    ReplyDelete
  3. GeetaAugust 12, 2011 at 6:20 AM

    i wud prefer pple to mention their names in my blog comment instead of mentioning anonymous !

    ReplyDelete

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