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

Sprouted Green Gram Curry | Konkani Ghashi

Method-
2 cups sprouted moong
(soak whole moong in water 1 full day
 Remove from water and keep over night for sprouting
 if they hav not sprouted keep for one more day )
 Wash and remove the skin by crushing with ur palm
Add sufficient water and pressure cook with one whistle
Add 1 tspn turmeric powder
Add  cooked  cubes of raw jack fruit(skin and cut in to cubes) or cubes of potatoes (optional)
Add salt to taste

 Grind together 1 cup grated coconut
+1/2 tabspn chillipowder +1/2"bit tamarind
in to smooth paste
Add to the cooked sprouted moong
 u can add a few chopped bimbul to this
 Simmer for a few minutes
 Season with 1 tspn mustard
curry leaves and  1/2 tspn asafoetida powder .
Serve with rice  
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1 comment:

  1. Suman NayakMay 28, 2011 at 7:20 AM

    I've tried this a couple of times...love it!!

    ReplyDelete

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