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

Thursday, June 23, 2011

Dhai Vada

Method-
Soak urad dhal in water for 4 hours
 wash and grind adding very little water to the consistency of coarse soji .
When done, remove from grinder
 Add salt to taste 2-3 chopped green chillies + 1/4 cup finely chopped onion
a few curry leaves chopped + 1 tbspn coconut chopped
Mix thoroughly
Heat oil in a kadi
With moistened fingers take up small portions of the mixture and prepare  flat vadas on moistened palm
 and deep fry .
To make it soft(if needed) dip the vadas in the cold water as soon as they r   fried and remove immediately squeezing the water

  2 cups curds
salt to taste+2 tspn sugar
Beat well in a big bowl .
Season this with 1/2 tabspn oil
1 pinch mustard
2 green chilies minced+ 1 spring curry leaves
1/2 tspn asafoetida powder
Stir for a while
 Drop bondas in this dhai mixture  cover and keep for an hour stirring at intervals.
u can make vadas with ready vada mix like Gits vada mix or with frozen vadas .
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3 comments:

  1. AnonymousJune 24, 2011 at 3:50 PM

    Very good and presentable.

    ReplyDelete
  2. GeetaJune 24, 2011 at 8:23 PM

    May i know who is this anonymous person !!!!!

    ReplyDelete
  3. AmitaJune 24, 2011 at 9:31 PM

    Thanks for the good recepies appreciate it .

    ReplyDelete

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