Geeta Baliga's Kitchen: July 2013

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

Wednesday, July 17, 2013

Yellow Dhal

Method -
1 cup thuvar dhal wash and cook in the cooker adding sufficient water
1/2 cup chopped tomatoes
1 " chopped ginger
3 to 4 chopped green chillies
1/2 tspn asafoetida powder
5 to 6 curry leaves
chopped corriander leaves
1 tbspn corriander powder
1/2tspn turmeric powder
Heat 4 tbspn oil in a kadai
add chopped tomatoes , ginger and chopped green chillies
Fry till oil leaves
Add rest of the ingredients and mix
Add cooked dhal
Add water according to ur consistency
add salt . Yelish with rice .

Horse gram cakes(- konkani kulith idlies )

Method
1 cup uraddhal soak in water for 4to 5 hours . 1cup idli rava wash and keep aside
1/2 cup horse gram soak in water for 3 hours .
Wash urad dhal and grind in to fine paste adding sufficient water
Add washed idli rava and mix thoroughly
Wash soaked horsegram and grind in to paste
add this paste to the idli batter mix thoroughly
add salt to taste
Next day steam idlies in the idli moulds
relish hot with chatni powder and coconut oil .
Horse gram paste can be added next day to the fermented idli batter .