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

Friday, June 22, 2012

Masoor and Moong Dhal Fry with Methi leaves -

Method -
1/2 cup Masoor dhal(pink) +1/2 cup Moong dhal
Mix together wash and cook in the pressure cooker
1/2 cup chopped onion
11/2 tbspn garlic ginger paste
1 cup chopped methi leaves or ( frozen methi leaves )
1/4 cup chopped coriander leaves
1/2 cup chopped tomatoes
3 to 4 tbspn oil
Heat oil in a kadai
Add onion , ginger garlic paste and fry until onion is transulent
Add coriander leaves fry for a while
Add chopped tomatoes and fry till it is mushy .
Add chopped methi leaves and fry for a while
Add little water to cook the methi  leaves and pinch of turmeric powder
Add the cooked dhal adding sufficient water
according to your consistency
Simmer for a while and add salt to taste.
Serve hot with roties or rice.
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Monday, June 18, 2012

Bhendi Masala Fry

Method-
!/2 kg small frozen bindi or fresh bindi ( Okra )
1/4 cup legnth wise chopped onion
2 to 3 pods mashed garlic
 1  tabspn coriander powder \
1 tspn cumin powder
 1/2 tspn guram masala powder
1/2 tspn amchur powder
1/2 tspn turmeric powder
1/4 tspn red chilli powder
salt to taste
3 tbspn oil
 Heat oil in a kadai . Add onion
add mashed garlic
Fry for a while till onion becomes transulent
Add all the powders stir for a while .
 Add bindi (Okra )
salt to taste and stir for a while

Close it with a lid and keep on medium fire
 stirring  frequently  for some time .
 when it is cooked remove from fire serve hot with chapaties


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Sunday, June 17, 2012

Vegetable Fried Rice

Method:
3 cups cooked rice (basmati or Brown basmati rice )
1 cup  sliced spring onion
1/2 cup length wise sliced green capsicum
1/2 cup cut vegetables ( carrot , cauliflower , beans)
2 Fistful of peas
(Frozen vegetables can be added)
2 eggs
3 tbspn oil
Heat oil in a flat kadai
Add spring onions, then fry for a while.
Add capsicum, then fry for a while.
Add vegetables, then fry for a while.
Add little water to cook the vegetables
Add salt to taste
Add eggs and scramble in the vegetables .
Add 3 tablespoons of soy sauce + 1 tablespoon of vinegar
Mix thoroughly.
Mix the cooked rice.
Stir for a while on medium fire.
When done, serve hot.





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