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, March 12, 2014

Aloo Methi Dish

Method
1 bunch of methi leaves
 remove leaves from the stems
 Wash thoroughly 2 , 3 times
 Chop and keep aside
2 Potatoes , peel wash
 Cut in to cubes
 Chop 1 big onion
 Heat 2 , 3 tbspn oil in a kadai
Splutter 1 tspn jeera
 Add 1 tspn asofotida
 Add 1 tspn turmeric powder
Add few curry leaves
stir fr a while
Add chopped onion and 1 tbspn ginger garlic paste
 Stir till onion becomes transulent
Add 1 chopped tomatoe
Stirr till tomatoe becomes soft
Add 1 tspn coriander powder
 Add 1 tspn garam masala
 Add 1 tspn red chilli powder
 stirr for a while
Add potatoe cubes and mix
close with a lid strirring frequently
keep on the gas till potaoes r cooked
Add salt to taste
 Add chopped methi leaves
 Add little water and salt to taste
when methi leaves are cooked remove from gas
Serve hot with roties


0 comments

Saturday, March 8, 2014

Muttor Paneer

Method -
3/4 cup green pease
1 /4 cup paneer cubes
Cook muttor and keep aside
 Fry paneer cubes in little butter or oil in light brown color
Masala -
 1 big cup chopped onion
 Heat 3 tbspn oil
Add the chopped onion + 1 tbspn ginger garlic paste
Fry till it becomes mushy
Add 1 big tomato puri
 Fry for a while along with onion  masala
Add 1/2 cup chopped coriander leaves
fry for a while
 Add 1tbspn coriander powder 1tspn cumin powder + 2 tspn garam masala powder
1/2 tspn turmeric powder
 2 tspn chilli powder ( can add more according to ur spice tolerence )
Add the cooked pease + fried paneer cubes to the masala
 Add little water to make a thick gravy
simmer for few minutes
 Serve hot with roties .


0 comments

Okra with Mushroom Coconut Masala (Bhenda Sagle with Alambe )

Method -
    1 pound okra + few mushrooms
wash and dry in a towel
Cut in to 1/2"pieces
1/2 cup grated coconut
 1 tbspn coriander seeds 1/2 tspn urad dhal
 1/4 tspn methi seeds .
 1 tbspn oil
heat oil roast all the ingredients in light brown colour
 grind coconut gratings with 1 tspn chillipower , i small ball of tamarind and the roasted ingredients in to smooth paste
heat 1 tbspn oil
add1tspn  mustard and few curry leaves
when it slputters add bendi and mushroom
Add little water and cook the same
 add salt to taste
after it is cooked add the masala with little water . Stirr on the gas till it is suka .
serve hot with rice and dhal

0 comments
Subscribe to: Posts (Atom)