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, February 6, 2015

Moong dhal palak fry

Method:
i cup moong dhal wash 
pressure cook with 3 whistles adding sufficient water 
1 small bundle palk wash and chop in to big pieces along withe stems 
Heat 3 tbspn oil in a kadai 
Add 1 tspn jeera few curry leaves 1 tbspn ginger garlic paste + i big chopped onion 
1 big tomatoes chopped OR 2 tbspn amchoor powder 
fry onion for a while till it becomes transulent 
add
1/2 tspn turmeric powder 
1 tb spn coriander powder 
1 tspn garam masala powder 
1/2 cup chopped coriander leaves 
stirr for few seconds

add chopped palak 
cook adding sufficient water 
add salt to taste 
simmer for a while 
relish with roties or rice 




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