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

Friday, December 20, 2013

Bangada red curry ( Raja Panna upkari -Konkani seafood dish)

Method
 1/2 kg bangada  clean , apply salt and haldi and keep for some time
 Wash thoroughly 5 to 6 times
 In  a kadai heat 4 to 6 tbspn oil
 Add one big cup finely chopped onion
 Fry till golden brown
 Add 3 tbspn byadgi red chillipowder and 4 cloves of mashed garlic ( optional)
 Stir for a while on low fire
 Add 2 tspn tamarind pulp
 Stir again . Add little water
 Add salt to taste
 add the washed bangada
 and simmer on low fire . Toss them gently on the other side
close with a lid .
 when the bangadas r cooked remove from fire .
 cooking time is 3 to 5 minutes . 
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