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

Wednesday, May 4, 2011

Chana Chole

Ingredients and Directions:
2 cups white chana (garbanzo beans). Soak in the warm water the  previous night
or Soak at least for 6 to 7 hour with two tea bages to get the black color for the masala.
Wash and cook in the pressure cooker with a few whistles.
2 tomatoes finely chopped (or tomato puree)
3 medium size onion finely chopped
1 tbspn garlic paste
1 tspn ginger  paste
1/4 tspn turmeric powder
1 tbspn coriander powder
1 tspn cumin powder
3 tbspn chole masala powder
1 tbspn kasuri methi
3 tbspn chopped coriander leaves OR
few strands of coriander leaves blended with 3, 4 green chillies.
Heat oil in a kadai
Add the ginger garlic paste and fry till the raw odour goes
Add the chopped onion and fry till they become brown
Add the chopped tomatoes or tomatoe puri
Fry till it becomes mushy
Add all the above powders and stir for two three minutes till the oil leaves
Add the cooked chana along with sufficient water used for cooking
Simmer for 5 minutes till it gets the thick gravy
Garnish with cut tomatoes  onion cut in to round rings . Fry slit green chillies in little oil with a pinch of turmeric.
Relish with chana batura, roties or plain puries.
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