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

Jhunka | Lingayat

Ingredients and Directions:
1 cup chopped spring onion
1/4cup chopped onion
1/2 cup chopped coriander leaves
6 green chillies chopped
4 cloves of garlic mashed
1tbspn coriander + cumin powder
1/4 tspn turmeric powder
1/2 tbspn garam masala
4 tbspn oil
1/4 tspn cumin seeds
1 small tomatoe chopped finely
1/2 small cup basin
Heat oil in a pan add the  cumin seeds .
When it splutters add the mashed garlic and saute for a while
Add the chopped green chillies
Add the chopped onion and fry for a while
Add the chopped spring onion
Stir for a while
Add little water to cook it
Add all the powders and mix
Add 1/4 cup of water and simmer it.Add salt to taste
When the water boils, sprinkle basin over the water and stir continously OR
to avoid lumps make a paste of 1/2 small cup of basin with little water and add to the boiling water
stir and toss continously till it  becomes thick .
After it cools it thickens and is ready to be served with roties.
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1 comment:

  1. SmileyAugust 23, 2013 at 12:45 AM

    hello aunty hats of to you as at this age you are blogging.Can you suggest some lingayate recipes or sites.

    ReplyDelete

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