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

Saturday, January 5, 2013

Potato Spicy Red curry( Konkani Potato Song )

Method:
2 large potatoes - boil in the pressure cooker for 4 whistles.
Peel them and chop in to 1/2 "cubes, after cooled
1or 2 large onion cut in to cubes
Heat 3 to 4 tbspn oil in a kadai
Splutter 1 tspn mustard
Add the chopped onion and fry till it is translucent
Add 2 tbspn red chilli powder  ( or less according to ur spice tolerance )  and
3/4th or ,1/2 tspntamarind paste  (according to the quantity of chillipowder u added )
.Mix and cook on low flame. Then add 1 tbspn coriander powder and mix
Add the potatoe cubes, little water and salt to taste
Keep on the fire for a few minutes stirring frequently
Remove from fire when all water evaporates and curry is well blended.
Relish with rice and dhal(dhalithoi) OR chapaties .

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