Method :4 long green chilies.Wash and make slit in the middle. Remove seeds if they are spicy. In a small bowl take 3 tbsp. gram flour (besan). Add 1 tsp. coriander powder , 1/2 tsp. turmeric powder, 1/2 tsp. cumin powder salt to taste. Make a thick paste and fill the slit of the chilies. In a big bowl take two big cups of besan, 1 tbsp. red chilly powder and 1 tbsp. asafetida powder. Add salt to taste +1/2 tsp. soda powder or baking powder. Mix all the ingredients and make a thick batter adding sufficient water. Heat 3 cups oil in a flat bottom kadai. Dip the chilly in the thick batter on both sides (should be fully coated with batter ) Deep fry tossing both sides frequently. When it turns brown and crispy remove and place on a kitchen paper to drain excess oil. Relish with tea as a snack ! If the chilies are too thick like cubanels, they can be cut in to two halfs lengthwise, dip in the batter and fry, |   |
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| 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
Monday, September 26, 2011
Mirchi Bajji | North Karnataka
Wednesday, September 7, 2011
Tender Cashewnut with Gherkins | Konkani Bibya Upkari
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| after cooking |
1/4 k.g tendle(gherkin) cut length wise wash and keep
1/2 k.g tender cashew nuts ( Bibo)
Soak Cashew nuts with skin in the water previous night
Next day remove the skin of the cashew nuts
Heat 3 tabspn oil in a kadai
Splutter 1 tspn mustard in the oil adding a few bits of red chillies
Add 1/2 tbspn asafoetida powder in the seasoning
Add the tendle(gherkin) with little water , stir and close it with lid
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| before cooking |
when it is half cooked add the cashew nuts
Add salt to taste . again stir and close with lid and cook on the low firwe
From time to time sprinkle little water if it is dry .
Remove from fire when it is cooked .
add 3 tbspn grated coconut and mix . servbe with rice and dhal .
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