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

Friday, June 10, 2011

Garbanzo Beans | Konkani Chana Soyi Bajil Gashi

    Method -  1/2 cup chana brown or white
soak in water previous night or for 4 to 5 hours .
Pressure cook adding sufficient water
1/2 cup bread fruit cubes or jack fruit cubes or corm cubes  cooked
1 cup grated coconut  roast in a pan tossing continuously on a medium flame ,
till it becomes dark blackish  brown in color
1/2 " tamarind piece
1 tbspn coriander seeds fry in little oil till brown
  Grind roasted coconut with coriander seeds in to paste
 Add the bread fruit or other cubes to the cooked chana
 Add salt to taste
 Add the roasted coconut masala . Add water according to ur consistency
 simmer for 5 minutes .
 Season with 1/2 cup chopped onion
 Relish with rice .

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