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, 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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