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, December 16, 2012

Dhal Makhani - Black Gram Dhal | Punjabi

Method -
1 small cup Black Urad dhal (soak over night)
Next morning  pressure cook it for 4 to 5 whistels

Heat 2 tbspn oil +3 tbspn butter
Add1 tspn cumin seeds
When it splutters add 1  chopped onion
Add  8  pods of garlic cloves finely chopped
+ 2 " ginger chopped
OR
2 tbspn ginger garlic paste can be used
Fry till onion becomes light brown
Add chopped tomatoes ,saute till tomatoes r well mashed
Add 1/2 cup chopped coriander leaves and fry for a while
Add 1 tspn cumin powder +1tspn coriander powder
 Add 1 tspn garam masala powder
Stir all the ingredients for a while
Mash the cooked dhal
Add this to the masala
Add some water and simmer for a few minutes
Add  kasoori methi , 1/2cup cream,  and simmer
Serve hot with roties




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