| Ingredients and directions: 1 big fully ripe mango, skin and cut into 1/2" small cubes 1/2 fully ripe pineapple skin and cut in to 1/2"cubes Mix together Add 1 dessert spoon full sugar. Add salt to taste Mix together and keep aside 1 big cup coconut gratings 2 tsp. chilli powder (or according to your spice tolerance ) 1 small flake tamarind 1 tbsp. mustard slightly roasted in 1 tsp. heated oil Grind together into paste Add this to the pineapple, mango mixture Stir well and relish This is a sweet and sour dish usually prepared during festivals. |  |
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| 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, May 8, 2011
Mango and Pineapple Dish | Konkani Avnaas Ambe Sasam
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Just love love this recipe and will be making it this weekend!!
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