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, September 28, 2012

Mushroom Pulav

Method -
2 packets button mushrooms
Wash and keep aside
Boil water with salt to taste and lemonjuice
Chop the mushrooms into thick slices, add to boiling water and remove from fire. Keep aside for some time with lid closed.
Drain the water and retain it for cooking rice.
 .
2 cups basmati rice, wash and cook in 2 cups of water and 2 cups of  water retained from boiling the mushrooms.
Add salt to taste
Coconut milk can be added in place of 1 cup of water ( optional)

Heat 4 tabspn oil
Add
 2 cups of chopped onions
 2 tbspn garlic ginger paste
 5 to 6 slit green chillies
Fry for a while
Add 2 chopped tomatoes
 1 tbspn cashew nuts
 1 tbspn dry raisins
 4 to 5 cloves
 1" big cinnamon
4 green elachies
 4 black pepper
 3 to 4 bay leaves
 1/2 tspn turmeric powder+1 tspn garam masala
1/2 cup chopped red and yellow bell pepers (optional)
1/2 cup chopped coriander leaves +Mint leaves

 Fry all these ingredients for a while till it becomes a thick masala (Gravy)
Add the cooked rice layer by layer ( one layer of masala and one layer of rice )
Keep this on stove on low fire for 5 minutes and turn off.
Mix thoroughly before serving. Relish with onion raita .

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