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, June 19, 2015

Jhunka ( Besan with Spring Onion Curry )

Ingredients:
3/4 cup besan
1 cup chopped spring onion
1/4 cup chopped onion
1/2 cup chopped coriander leaves
3 cloves garlic mashed or 1 tbspn ginger garlic paste
1 chopped tomatoes
1 tspn cumin seeds
1 tspn turmeric powder
4 to 5 tbspn oil

Method
Heat oil
Add cumin seeds
Add chopped onion
Add 4  to 5chopped green chillies
Stir for a while
Add chopped tomatoes and stir till it becomes mushy
Add turmeric powder
Add chopped spring onions
Stir for a while
Add chopped coriander leaves
Add  salt to taste
Add  3/4 the cup water
simmer till water dries up
Ten add(sprinkle) the besan evenly without any lumps , while adding besan go on stirring to prevent lumps
Stir continuously till the paste becomes very dry and leaves the sides of the pan
Serve with rotis.


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