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, November 5, 2014

Aloo Gobi subzi ( Potatoe cauliflower dish)



Method.
one medium size gobi. Cut in to small flowerets
One medium size potato peel and cut in to small cubes
Wash both potatoe cauliflower flowrets
Chop one large onion in to fine pieces
Heat 4tbspn oil in a Kadai
Add 1tspn cumin seeds
1 tspn mustard 
Add chopped onion +4 to 5 slit green chillies ( according to ur spice tolerence )
Fry till it becomes translucent
Add  1 cup finely chopped tomatoes 

Fry till tomatoes become mushy
 1 tbspn coriander powder , 1 tspn cumin powder 
1 tspn garam masala powder +1 tsp red chillipowder  
1 tspn haldi powder
mix the above ingredients in some water in a bowl
add this mixture to the onion tomatoe and stirr well
 add 1tspn crushed Kasuri methi powder
Chopped coriander leaves
add cauliflower florets and chopped potatoes 

, add salt to taste and mix well .
Keep on the flame stirring frequently 
 Close with a Lid til it is done
Serve hot with roties 


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Palak thoran


Method-
Wash two bundles of Palak and cut in to big pieces 
Heat two tbspn oil  in a flat Kadai
Splutter 1tspn mustard 
Add 4 to5 slit green chillies
Add 4 to5 cloves of mashed garlic and 1" mashed ginger 
Stir fr a while 
 Drain the palak from the water and add to the above seasoning
Add salt to taste and mx well 
Close with alid on medium flame 
 Keep stirring frequently 
 When fully cooked remove from the flame. Serve with rice and dhal










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