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, August 14, 2011

Chicken Curry

Method:
1 small chicken wash and cut in to small pieces
2  onions
1 small cup coconut gratings 
1/2 bunch  of coriander leaves 
Few mint leaves 
4 green chillies
2 tspn chillipowder
10 cloves
1"cinnamon
2 tbsp coriander seeds
1tspn  cumin seeds
5 to 6 pepper corns
3 to 4 small green cardomom
1 " ginger
5 pods skinned garlic
Cut onion in to big cubes
Heat 1 tspn oil in a kadai
Add coriander seeds cumin seeds  cardomom , cloves , cinnamon, pepper, green chilly s garlic pods, ginger
Roast for a few seconds
Add to this  coconut and coriander leaves
Fry for a while
Remove and keep aside
Heat 1 tspn oil  
Add onion
Fry for for a while till it becomes soft
Add to this chopped tomatoes
Fry for a while
Grind the roasted ingredients first
Add to this the coconut/coriander leaves  chillipowder,  onion+tomatoes fried 
Grind together adding sufficient water to fine paste
Heat 3 tabspn oil in a flat bottom kadai
Add the masala and stir till it leaves some oil
Add the chicken peices and sufficient water to cook the chicken
Add salt to taste
Close this with a lid keeping on a medium flame.
When chicken is cooked add chopped coriander leaves and chopped mint leaves and simmer

Relish with rice or roties
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