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, December 11, 2011

Haldi Leaf Patholi | Konkani

Method
10  haldi  leavves 
1/2   cup rice  soak in water for a couple of hours . Wash and drain water
 Grind the rice with 1 fist ful of grated coconut and 1  fist ful of soaked beaten rice  
in  to smooth paste 
For  filling-
1cup  grated coconut
1/2 cup jaggory powder
:5 to 6 cardmom powder -mix together thoroughly
Take one haldi leaf
Spread one portion of  the rice paste evenly in the middle of the leaf
Lay a line of coconut sweet mixture in the center of the rice paste
Fold the leaf length wise
Repeat  this on all the leaves
Keep thse folded leaves in layers in a idli steam vessel and steam them till done ( till the color of the leaves change in to pale yellow .
when cooled , remove the leaves and  relish with ghee .

















                                                                                             
                                                                                                                                                                








                                 
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1 comment:

  1. Sunil KamathApril 25, 2012 at 5:36 PM

    Haven't had this DISH...since the time...MY MOTHER gave up cooking.

    ReplyDelete

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