Geeta Baliga's Kitchen: Besan Papdi Chutney

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, August 6, 2014

Besan Papdi Chutney

Chatni -Method -
Fry 10 to 15 green chillies ( according to ur spice tolerence)in little oil till they turn their colour
Remove frm the fire and add 1 /2 tspn turmeric powder in the same oil and stirr fr 1/2 second
Take 1/2 cup of raw peanuts in a kadai and roast .
Grind all these ingredients with one lemon size tamarind ball
(Tamarind should be made soft by adding little water and heating in the microvave) fr a few seconds

when the mixture becomes a paste add some coriander leaves and pudina leaves, grind fr a few seconds .
Add salt to taste
dip the papdi in the chatni and Relish . This chatni can be used fr chapaties too .

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