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

Pova Chuvda

250gms Thin pova (Beaten rice)
4 slit green chilies
1 tbspn curry leaves
1tsp cumin seeds
1tsp asafoetid
4 cloves garlic mashed
2 tbspn dry coconut pieces
3 tabspn cashew nuts
3 tabspn peanuts
Salt to taste
2 dessert spn oil
Heat oil
Add cumin seeds
 Add slit green chilies + curry leaves
Add the mashed garlic
Fry for a while till green chillies and garlic  turn little crispy
 Add cashew nuts + peanuts
 Fry for a while
Add asafoetid powder +salt to taste
Add the thin beaten rice and mix thoroughly
Pour this on a slightly big glass  tray and spread evenly
 Keep this tray in the oven for 150degrees till it becomes crispy. when it turns crispy remove from the oven. When cooled, relish with  coconut gratings






Labels:

1 comment:

Subscribe to: Post Comments (Atom)