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

Thursday, April 26, 2012

Bread Fruit Bajas | Konkani

Method -
 Remove the skin of the bread fruit
 make this in to two halves
 Remove the hard portion from the middle
 Cut in to thin slices
Wash and keep aside
 Batter -
Take 1 cup of Besin
mix with salt , 1/2 tspn chillipowder , 1 tspn asafoetida ,
Add sufficient water and mix thoroughly to make a thick batter
 Heat 2 or 3dessert spn full oil in a kadai
Dip  the bread fruit slices on both sides to get a coating and deep fry  on a medium flame till it turns in to light brown colour. 
Serve hot with Tea or coffee. 

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Monday, April 16, 2012

Idli in jack fruit leaf moulds | Konkani Khotto

 
 Method -
1 big cup urad dhal
11/2 cups idli rava wash and keep aside
 Soak the dhal  in water in the morning
for  6 hours
Wash the dhal 4 to 5 times
 Grind it in the grinder or in the mixer adding sufficient water
 when the batter becomes smooth remove it from the grinder
Wash thoroughly  11/2 cups of idli rava and add to this batter
Allow this to ferment over night
 In winter heat the oven to make it warm .
 Keep the idli batter in a vessel in the warm oven over night to ferment it
. Next morning fill the jack fruit leaf moulds and steam them in the idli  steamer for 15 minutes .
 At the time of relishing remove the idlies from the moulds and serve it with spicy coconut chatny or with mutton or fish curry .

jack fruit leaves mould -method

Pin $ equal size jack fruit leaves in the middle
pin then up in to a tumbler shape



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Friday, April 13, 2012

Tapioca Curry | Kerala

1 kg Tapioca
Wash and cook in the cooker with 2 whistles

After cooling , remove the skin and cut in to 1//2"thin and  1/2" long pieces

Heat 1  dessert spn oil in  a kadai

 Add 1 tspn mustard +a few curry leaves
Add 3 to 4 chopped green chillies
Add little turmeric powder
 Add the cut tapioca pieces
 Add salt to taste and little water
 stir well
 Masala -
 1/2 cup grated coconut
 Grind in to coarse paste
   3   to4 roasted  red chillies or 2 tspn chillipowder
Add 1/2"tamarind
  Mix
 Add this paste to the cooked tapioca and mix well adding little water . Keep on the fire till water dries . Relish--  yum...

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