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

Saturday, May 28, 2011

Dalithoi | Konkani Dhal

Method-
1cup thuvar dhal wash
Pressure cook  adding 21/2   cups water with 4 to 6 whistles (on a medium flame )
  1/4 tspn turmeric powder +2 slit green chillies
when dhal is cooked thoroughly ,remove from flame and  churn it .

Add two tbspn chopped coriander leaves,
1tbspn finely chopped tomatoes(optional)
Add salt to taste and simmer for 2 , 3 minutes
Add sufficient water according to ur consistency

 Heat 1 tbspn oil+1tbspn ghee(or avoid ghee and add 2tbspn oil)

Add 1/2 tspn mustard
When it starts spluttering add curry leaves and 1tspn  asafoetida powder
Season this to the cooked curned dhal . Dhali thoi is ready . serve with rice .
This is a simple easy  konkani recipe .


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