Geeta Baliga's Kitchen: May 2014

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, May 28, 2014

Mussel Fry

1pound with shell

Steam in a big vessel adding water

Remove the shell

Remove the stomach waste ( a small dirt pouch at the side of the mussel)

wash with water

Masala -

3 tbspn chillipowder ( according to ur spice tolerence)

2 tspn asafoetida powder

Salt to taste

Mix and make a paste together

Apply this masala to the mussels

Dip these in 3 tbspn rice floor mixed with sooji

Deep fry in the oil . Serve hot

Masoor dhal and Moong dhal fry

Method
1/2 cup Masoor dhal +1/2 dhal thuvardhal
Wash and cook in the pressure cooker adding 3 cups of water
Heat 2 to 3 tbspn oil in a kadai
Add 1 cup finely chopped onion +4 pods of mashed garlic +1"ginger chopped finely
Add 4 to 5 slit green chillies
Fry till it becomes golden brown
Add1 chopped tomatoes and fry till it becomes mushy
Add 1/4 cup of chopped coriander leaves
Add 1tspn coriander powder + 1/2 tspn cumin powder +2 tspn amchur powder +1/2 tspn haldi powder and stir for a while
Add the cooked dhal adding sufficient quantity of water
simmer for a while
Serve with rice or roties