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, February 26, 2012

Mushroom Red Curry | Konkani Phana Upkari


Method -
 1 pckt mush room wash and cut each into 4
 1 tbspn tamarind pulp or 2 chopped tomatoes
 2 tbspn byadgi  mirchi  powder  or 1tbspn kashmiri chilli powder according to ur spice tolerance
 2 cups finely  chopped onion
 3 to 4 cloves garlic mashed
 2 dessertspn oil
 Heat oil in a kadai
 Fry chopped onion and mashed garlic till it becomes golden dark brown
 Add chilli powder stir a while
Add tamarind pulp and mixand stir for a while
 If chopped tomatoes r added stir  till the tomatoes become mushy
 Add mushroom and very little water
 Salt to taste
 Cook on a medium fire . If the water still remains  keep on the fire stirring  till the water dries .
        1 tspn garam masala powder can be added to the  masala  while frying the masala   according to individual taste

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1 comment:

  1. Sunil KamathApril 25, 2012 at 5:48 PM

    According to me..."THE BEST PHANNA UPKARI"...used to be made by MY MOTHER...!!!!

    ReplyDelete

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