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, 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 .


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