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

Saturday, December 10, 2011

Paan Polo Neer Dosa

Method=
1 cup sona masoori  rice +boiled rice oR 2 cups only sona masoori rice
soak  in waterfor 3  hours  . w
Wash the rice nicely and drain the water
 Grind it with 1 cup coconut gratings in to smooth paste  adding sufficient water 
Add salt to taste .
 Make the batter very thin adding more warm water .
 Keep for 2 hours during summer
In winter grind over night and next morning spread dosas
Heat the tava
Spread little ghee or oil over the tava
 Pour one dessert spn of  the batter evenly over the tava tilting it on all sides
 Close with a lid
 when it is done ,turn the dosa on the other side and fry for a while
 Relish with coconut chatni or with chicken / mutton / fish curry.




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