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, March 27, 2015

Cabbage thoran ( Dry Dish )

Method
Chop one small cabbage into legthwise pieces
Wash and keep aside
Soak 1 fistful of thuvar dhal for 2  hours ( optional)
Chop one big onion or two medium onions into fine legthwise pieces similar to cabbage pieces
Chop 3 to 4 green chillies ( according to ur spice tolerence)
Heat 3 tbspoon oil in a kadai
Add 1 tspn mustard and 1/2 tspn cumin seeds
When it splutters add 2 pods of mashed garlic
Stir for a while
Add the chopped onion and a few curry leaves
Fry for a while till onion becomes transulent
Add 1 tspn coriander powder
1 tspn jeera powder , 1/2 tspn turmeric powder , 1 tspn asofoetida powder
Stir fr a while
Add the chopped cabbage, draing all the water
Add salt to taste and cook covered on a medium flame stirring frequently. 
When done relish with roties  or with dhal and rice!

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