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, April 19, 2020

Su's Patata Bravos

By Sunita Shenoy


This is an ideal for Tapas menu. There are many online recipes for Patata Bravas, this is my version to suit the Indian palate.

4-5 large white or red potatoes chopped into bite size cubes and soak in water for a few min
(apparently removes extra starch and makes it crispier)
4-5 garlic cloves finely chopped
1 small scallions finely chopped (can substitute regular white onion too)
Olive oil for roasting and sauce
1-2 Tbsp balsamic vinegar
pinch of sugar
1 cup tomato pasta sauce (any variety will do. I used marinara)
salt to taste (add salt  later as sauce may already have sauce)
1/2 tsp of chili powder/paprika (adjust to your spice tolerance)
pinch of italian herbs (dry bottled is fine like McCormick s) or simply rosemary or oregano.
green onions or parsley for garnish

First toss the potato cubes in olive oil, salt and pepper and italian herbs.
Keep aside in the fridge till ready to cook. Pre-heat oven to 450 degrees and bake
the potatoes, when they are done (a fork goes through), turn the broiler to high (if you 
have that feature) till it lightly browns. Let it stay warm in the oven till ready to serve.

Make sauce and keep ahead.
fry garlic and scallions till they turn translucent. then add chilli pwder, balsamic vingar, sugar, salt
and tomato sauce. let it all simmer to together for a couple of min till it becomes nice and integrated.
 
Just before serving, heat the sauce and toss in potatoes and garnish.

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