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

Monday, February 18, 2013

Sprouted green moong umbat ( coconut based konkani cuisine)

Method - Soak 1 cup green lentil -(moong) in water previous night
 Next day drain water and keep the container  closed with a lid  24 hours to sprout
Cook this sprouts on the gas , adding sufficient water
. Add some potato cubes when it is half cooked . and cook again till potatoes r done
 Add salt to taste .
Masala
 1 cup of coconut gratings
 1/4 tspn tamarind paste
 2 tspn chillipowder
Grind in to smooth paste .
 1/2 tbspn roasted  coriander seeds can be added to the coconut while grinding ( optional)
Add the masala to the cooked moong
add water according to ur consistency
 and simmer for a while
 Heat 2 , 3 tbspn oil
Add 1/2 cup chopped onion and fry till golden brown
 season this to the moong masala . Serve hot with rice .

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Saturday, February 9, 2013

Garbanzo beans with raw Jackfruit ( Konkani Chana gashi)

 Method:
Soak  1 cup  white chana  in water overnight
Next morning cook it in the pressure cooker
with few whistles

Peel the thick skin of the raw jack fruit . Cut in to 2" pieces or use canned jack fruit.
Cook  jack fruit pieces with chana again with salt added to taste.

Masala:
Grind 3/4 cup grated coconut with 1 tbsp non spicy  red chili powder ( if spicy 1 tsp )
Add 1/2 tsp tamarind paste
Grind in to smooth paste
 remove from the mixer and add to the cooked chana/jack fruit
Simmer for some time adding little water.
Splutter 1 tsp mustard seeds, few curry leaves, 1/2 tsp asafoetida powder in oil and season the masala.
Mix well and serve hot with rice. Konkani's usually make this for the festivals.
Traditionally, red chana is used for this dish. 
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Baked Spanish Mackerel

Directions:
1 big Spanish Mackerel cut in to 1/2 " pieces.
Wash thoroughly, apply 2 tspn salt and keep aside

Masala:
1/2   cup  coconut gratings
4 tbsp chili powder
1/2 tsp tamarind paste
Grind above to paste
Add to this masala 2 tbsp chopped ginger,1 tsp chopped green chilies  2 tbsp chopped onion, salt to taste and mix well.
Apply the coconut masala evenly on both sides of the fish pieces.
Spread a big banana leaf in a baking tray
Apply coconut oil over the leaf
Arrange the fish pieces with masala over this leaf and cover tightly with another banana leaf
Bake in oven @ 450 degree temperature for two hours and then lower the temperature to 250 degrees and keep for an  hour's time until cooked and very dry.
Eat with freshly cooked rice and coconut oil drizzled over the rice. Absolutely yummy!

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