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, August 8, 2014

Home made sambar powder

Method
1cup coriander seeds
1/2 cup urad dhal
1/4 cupthuvar dhal
1/4 cup chana dhal
1/4 cup cumin seeds (jeera)
 2 tbspn mustard 
 1 tspn methi seeds 
1/2 tspn turmeric powder 
1tbspn asafetida powder 
2 cups red chillies  (preferably badging chillies )or 
1 cup kashmeeri chillies 
  Roast all the ingredients separately without oil . Urad dhal should be light brown after roasting .
  first powder red chillies 
Then powder all the ingredients together along with the powdered chillies  
Sambar powder is ready . 

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