Geeta Baliga's Kitchen: January 2015

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

Sunday, January 11, 2015

Sweet Rice Dosa - konkani surnali

Method
3 cups rice wash and soak in 3 cups buttermilk in the morning
1 cup pova soak in water before grinding the rice
1 tspn methi seends soak along with rice
2 cups jaggory powder according to ur sweet tolerence
Next morning grind the rice and pova in the butter milk
add 1 tspn turmeric powder and a pinch of salt while grinding
keep this paste overnight to fermant
In winter preheat and warm the oven fr 100degrees then keep the paste in oven overnight fr fermenting .
Next morning spread one big spoon of batter on the heated dosa tava adding little butter on top and around this spread .
close it with a lid and keep on the medium flame . when then flip this on the other side keep on the flame till it is done
relish this with butter .