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

Wednesday, September 7, 2011

Tender Cashewnut with Gherkins | Konkani Bibya Upkari


after cooking 
Method -
 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
before cooking 
 Keep on the low fire to cook
 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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1 comment:

  1. Sunil KamathApril 25, 2012 at 5:31 PM

    This GSB Speciality is an "ALL TIME FAVORITE"

    ReplyDelete

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