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, September 24, 2014

Baigan bhartha

Method
1 big brinjal 
Apply oil and roast it on the fire ,turning all sides( OR u can cook the brinjal in the pressure cooker with  few whistels , when it is cool remove the skin )
When it is fully roasted ,keep it in the cold water to cool 
Remove the skin and mash it 
Heat oil 
Fry 1/2 cup chopped onion 
Add  1 tbspn garlic ginger paste 
Fry till the onion becomes translucent 
Add 1 big tomato chopped + 3 to 4 slit green chillies ( according to ur spice tolerence)
 Fry till the tomatoe becomes mushy and leave the sides 
Add the mashed brinjal ,1 tspn cumin powder,1tspn turmeric powder ,1tbspn coriander powder 
 and salt to taste  
Stir and mix well for 5 minutes 
Add chopped coriander leaves 
 Serve with roties

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