Geeta Baliga | Stuffed Green Capsicum

Ingredients:

Long green capsicum - 6 nos, slit lengthwise and remove the seeds if the seeds are spicy

Peanuts - 100g (roast and remove the skin and grind to a paste)

Tamarind pulp - 1 tbsp

Jaggery powder - 2 tbsp

Coriander leaves - 1 cup, finely chopped

Garam masala powder - 2 tbsp

Chilli powder - 1 tbsp

Onion - 1 large sized, chopped 

Turmeric powder - 1 tsp 

Salt to taste

Oil - 4 tbsp

Cumin seeds - 1 tsp

Method:

1.Mix all the ingredients with peanut paste. Stuff capsicums with this paste. If any masala is remaining spread over the sides of the capsicums.

2. Heat oil in a pressure cooker.  Splutter cumin seeds in it.

3. Add the stuffed capsicum in layers and pressure cook till one whistle or or even lesser. 

4. Keep this in a tray over the foil and bake it till done.

5. Serve hot with rotis or Jolad (Jowar) rotis.

Geeta Baliga | Palak Paneer

Ingredients:
Spinach / Palak - 1 big  bundle or 3 small bundles, clean and wash thoroughly

Paneer - 200 g

Green chillies - 3

Cloves - 3or 4

Onion - 2 medium size , chopped

Ginger - 1" piece, chopped

Garlic cloves - 4-5, mashed or ground (Garlic paste 1 tbsp)

Tomato - 1 medium sized, chopped

Salt to taste

Oil - 3 tbsp

Method:

1. Pressure cook spinach with green chillies, cloves, half of the chopped onions, ginger. Cool and grind this in to paste.

2. Heat oil in a pan.Fry chopped onion, garlic or garlic paste and tomato and saute till it becomes mushy.

3. Add the ground spinach paste, salt and stir for a while adding little water according to ur consistency.

4. Add the paneer cubes and mix. Serve hot with rotis.

Geeta Baliga | Amchi Food | Sprouted Masoor Dal Ambati

Ingredients:

Masoor dal - 1 cup sprouted (soak masoor dal in water over night, remove from water and keep for another 12 hours till it gets sprouts)

Garam masala powder - 1 tsp (optional)

Onion - 1/2 cup finely chopped

Salt to taste

Grind together:

Grated coconut - 1 cup

Red chilli powder - 1 tbsp

Tamarind - 1 small piece

Coriander seeds - 1 tbsp roasted in 1 tbsp heated oil till it turns brown

Method:

1. Cook the sprouted masoor dal in pressure cooker till 1 whistle.

2. Add ground masala in the cooked masoor dal adding garam masala, salt and little water according to ur consistency.

3. Simmer for few minutes

4. Season with chopped onion and serve with rice or roties .

Geeta Baliga | Amchi Food | Kuvale Puli Kodhel - Ash Gourd Curry

This is one of the delicacies relished by Konkanis

How to make?

Ash gourd - 3 or 4 cups, thick skin peeled and cut into 1" cubes

Jaggery powder - 2-3 tbsp

Curry leaves - 10-12 sprigs

Tamarind - marble sized ball (or 1tbsp tamarind pulp)

Salt to taste

Cook with ash gourd cubes very little water along with jaggery powder, curry leaves, tamarind and salt. (Do not cook fully )

 

For the masala:

Grated coconut - 1 cup

Chilli powder - 2 tsp

Turmeric powder - a pinch

Urad Dal / Black Gram Dal - 1 tabspoon roasted 1 tbsp oil ( it should b brown )

Grind in to coarse paste. Add this masala in the cooked ash gourd cubes and simmer for few minutes till the pieces are fully cooked. 

For tempering:

Oil - 1 tbsp

Mustard seeds - 1 tsp

Asafoetida / hing powder - 1 tsp

Curry leaves - 10-12 sprigs

When the curry becomes thick, season this with oil, mustard seeds, asafoetida / hing powder and curry leaves.

Serve with rice and dal.

Geeta Baliga | Amchi Food | Sungta Hinga Udka Randayi - Shrimp Asafoetida Curry

Sungta Hinga Udka Randayi literally transaltes to Prawn Asafoetida Water Curry which simply makes Amchi's mouth water... One of my favourites


Ingredients:

Shrimp - 1/2 kg, deshelled, deveined and cleaned
Coconut gratings - 1 cup
Red chilli powder - 1 tbsp or according to ur spice tolerance

Asafoetida/ Hing - 1tbsp (use LG Hing according to ur hing tolerance)

Tamarind - 1 small marble sized

Salt to taste

Coconut oil - 2 tbsp

Method:

1. Grind together coconut, red chilli powder and tamarind to a fine paste.

2. Simmer this masala for a few minutes .

3. Add the washed shrimps in the simmering masala adding very little water because the water leaves out as soon as the shrimps r added. Simmer till the shrimps are cooked.

4. Add salt to taste and asoefotida powder. Drizzle coconut oil in the simmering masala.

5. Stir well and serve withe rice. Yummy...

Geeta Baliga | Amchi Food | Vison Doddak - Baked Sear Fish

This dish is a renowned dish of Geeta Pachhi's and the picture says it all!

Ingredients:

Sear / mackarel fish - 4-5 big pieces wash and ,apply little salt and keep aside

Coconut gratings - 1 cup
Red chilli powder - 4 tbsp (according to ur spice taste can add more or less)

Tamarind - marble size ball
Salt to taste
Teppal / Sichuan pepper - 1 tbsp, deseeded

Method: 
1. Grind coconut, red chilli powder,tamarind and salt into a paste adding little water (should not b watery)

2. While removing,  add the tepal  and grind for a few minutes till the teppals are crushed a little bit.

3. Apply this masala over the fish on both the sides. (If using mackarel, stuff the masala inside the fish)
4. Line a baking tray with aluminium foil or banana leaves applying little coconut oil on it.

5. Spread the stuffed fish layer by layer on this foil or banana leaves. Cover the fish again with foil or banana leaves.
6. Keep this in the oven at 450 degrees first and slowly reduce the heat as and how the fish gets cooked and the masala turns light brown in color.
7. Baking time will be one hour or more.

Note:

Some people may not be knowing teppal or sichuan pepper. In that case, instead of teppal, after the masala is done add the chopped onion + chopped ginger + chopped garlic +chopped green chillies (add less chilli powder to the masala ) to get the flavour for the masala and apply this masala over the fish and bake it.

Geeta Baliga | Sprouted Green Gram Curry

Geeta Pachhi received a lot of requests by her friends to post vegetarian posts and here is one dedicated to them


Ingredients:
Sprouted Green Gram / Moong - 1 cup
Green chillies - 4, chopped
oil - 4 tbsp
Ginger garlic paste - 1 tbsp
Tomato - 1 big, chopped
Garam masala powder - 1/2 tbsp
Coriander powder - 1/2 tbsp
Cumin powder - 1 tsp
Coriander leaves - 1/2 cup chopped
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Salt to taste


Method:
1. Heat oil in a pan and fry chopped onion, ginger garlic paste and green chillies.
2. When half brown add chopped tomatoes and fry till it becomes mushy.
3. Add garma masala powder, coriander powder, cumin powder, red chillii powder, turmeric powder, salt and 1/2 of the coriander leaves and stir for a while.
4. Add the sprouted moong to it, add some water to cook it. Cook till it is dry.
5. Add rest of the coriander leaves. Serve hot with chapaties

Geeta Baliga | Minced Meat Ball Curry

Here's another delicacy from Geeta Pachhi...

For the Meat Balls:

Mutton Kheema - 1 pound (wash thorughly, drain the water and grind till it is blended may b for 2 to 3 minutes (some people do not grind it)

Chopped onion - 1 tbsp

Chopped ginger - 1 tbsp

Chopped garlic - 1/2 tbsp

Chopped coriander leaves - 6 tbsp

Garam masala powder - 1 tbsp

Red chilli powder - 1 tbsp

Putani powder - 1 tbsp

Beaten egg - 1 (optional)

Salt to taste

Oil - 1/2 cup

Add these ingredients to the kheema and mix it thoroughly till small balls can be done. Make small balls and keep aside. Heat oil and fry the balls on low fire till it done. The balls should not be over fried. When the color of the balls in heated oil changes, they should b removed from oil and kept aside.

For the Masala

Grated coconut - 1 cup

Cloves - 7 to 8

Cinnamon - 1" piece 

Green cardamom - 3

Coriander seeds - 3 tbsp

Cumin - 1 tsp

Poppy seeds - 1/2 tsp

Black pepper corns - 3-4 

Onion - 1 large sized chopped in to big pieces 

Red chilli powder - 2 tbsp or as per spice tolerance    

1. Heat little oil and add cloves, cinnamon, cardamom, coriander seeds, cumin seeds, poppy seeds, black pepper corns and stir for a minute.

2. Add the coconut gratings and chopped onion to it and stir on the fire for some time (about 2 to 3  minutes)

3. Add chilli powder, grind all together to a paste 

For the curry

Onion - 1 small, finely chopped

Ginger garlic paste - 1tbsp

Tomatoes - 2 medium sized, chopped

Salt to taste

1. Once all the meat balls are fried, in the same oil add chopped onion, ginger garlic paste and stir till it is light  brown in color and then add the chopped tomatoes and stir till it  becomes mushy. 

2. Add ground masala and stir till it leaves oil.

3. Add water, salt and simmer and add the cooked kheema balls and simmer for 2 , 3 minutes .

4. Garnish with chopped coriander leaves

5. Serve with Jolad rotis (Jowar rotis) or chapatis.

Geeta Baliga | Crab Thai curry

This recipe is from Geeta Pachhi's daughter - Sunita Shenoy

Ingredients:
Crabs - 5 to 6 medium sized
Red bell pepper - 1 (cut length wise)
Yellow bell pepper -1
Onions - 2, medium sized (cut length wise)
Oil - 3 tbsp
Thai curry paste (ready made paste is available)
Coconut milk (thick) - 1 cup
Sat to taste


 Method:
1. Wash crabs several times removing the dirt and the yellow of the crabs.
2. Cook them with salt and keep aside
3. Heat oil in a big pan. Add lengthwise slit onion and bell pepper and fry till they become soft and transparent.
4. Add thai paste according to ur taste and coconut milk as per desired consistency and simmer for 5 seconds.
5. Then add cooked crabs in this and stir for a few minutes. (Add basil or lemon grass leaves optional)
6. Serve with rice.

Geeta Baliga | Amchi Food | Sungta PhaNNa Upkari - Shrimp Red Curry

Yet another dish from Geeta Pachhi's kitchen that's sure to tingle tongues and win hearts!!!

Ingredients:
Shrimp - 1 kg 

Chilli powder - 3 tbspn 

Onion - 2 big onions, sliced 

Garlic cloves - 3, mashed 

Tamarind pulp - 2 tbspn 

Oil - 5 tbspn (preferably coconut oil) 

Method:
1. Peel the shrimp and devein them.Wash thoroughly in the water 5 to 6 times. 

2. Add the shrimp heads cleaning them thoroughly (optional). Keep aside.

3. Heat oil. Add chopped onion, mashed garlic and fry till they become brown in color.

4. Add the chilli powder and tamarind pulp and stir for 1 minute.
5. Add the washed shrimps. After a while the shrimp gets cooked and the water comes out from the shrimp , add salt to taste.

6. Simmer till all the water evaporates and the curry becomes dry.

7. Serve with rice and dal

Note:
Chilli powder is mentioned as 3 tbsp as Byadgie (less spicy) chilli powder is used here. If using a spicy chilli powder, add as per spice tolerance.

Geeta Baliga | Amchi Food | Sear Fish curry

Another mouth watering sea food delicacy from Geeta Pachhi. Let's straight away dive into the recipe without further ado...

Ingredients:

Sear / King fish - 1/2 k.g (6 to 7 small pieces)

Grated coconut - 1 cup 

Chilli powder -2 tbspn * 

Green chillies - 3, slit

Onion - 1, chopped 

Ginger - 1" piece, chopped
Salt to taste

Tamarind  - 1 small marble size ball
Coconut Oil - 1 tbsp

Method:

1. Wash fish thoroughly in water 

2. Apply  some of the chopped onion, chopped ginger and salt to the fish pieces.

3. Grind coconut with chillipowder and tamarind to a fine paste.

4. Remove from the grinder and add rest of the chopped onion and ginger to it and simmer for 5 minutes.
5. Add water according to ur consistency and salt to taste.
6. Add fish pieces in the gravy and simmer for a few secs . 
7. Add coconut oil top after removing from flame.

Note:
1. Instead of tamarind, add 2-3  Kokum (Garcinia Indica) while simmering the masala.
2. Chilli powder is mentioned as 2 tbsp as Byadgie (less spicy) chilli powder is used here. If using a spicy chilli powder, 1 tbsp would be sufficient.
3. Fish curry can be made with Teppal (Sichuan Pepper) also. In that case, onion and ginger must be omitted. Instead 12 to 13 Teppals should be added when you are about to remove the masala paste from the grinder. Simmer this Teppal masala fro some time with sufficient water and then add fish. cook till the fish is cooked. Drizzle coconut oil on top after removing from flame. 

A Guest Post from an Evergreen Inspiring Lady!!!

I'm very elated to have the first guest post of my blog. I just asked her once if she could pass on a recipe of hers to post on my blog? She was so liberal to let me choose any dish from her collection of pics posted in FB. I chose the Amchi Crab Curry without any second thoughts. Her enthusiasm and passion in life is an ideal example for us to look up to. I have only met her once in person but in touch with her through FB. I'm very grateful to you Pachhi for being so kind in sending the recipe and also letting me publish your clicks of the dish. Hope to have more from you in this space.

Introducing 'The Evergreen Inspiring Lady' - Geeta Baliga:

Over to you Pachhi -

Hello, my name is Geeta Baliga. Seema Kamath invited me to blog about my special recipes. First, let me tell you about myself. I was born in Chennai and grew up in Calicut, Kerala. I was the 12th  of 12 children of my parents Vinayak and Sushila Kini. I got married at the age of 21 to Mr. 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. Now all my children are gown up and settled in North America. I now have 5 adorable grand children, the oldest being 19 and youngest 7. I have now moved to the US to stay closer to my family. My passion for cooking was inspired by my mother-in-law, Rukmini Baliga, who made fantastic and authentic Konkani food. Konkani cuisine is known for great fish curries and other seasonal delicacies like "Kadgi Chako" and "Keerla Sukhe"etc etc My husband's family was also large (10 children) and we constantly had family visiting us for whom I helped cook barrels of curries, chakkulis and ubbatis, phenories, shevai, thile undo, halvas etc. While in Hubli I had friends from all parts of India - Panjabi, Marasthrian, Sauzi and Lingayat (Hubli locals), from whom I learnt to make other types of cuisines. Over time my reputation grew as the best cook in the family and circle of friends, particularly for seafood.

So, here is my first recipe... Crab Curry. Enjoy.


Ingredients:
Medium size crabs - 6, if they r too big cut it into half
One half of full big coconut - grated
Green chillies - 6, slit
Red chilli powder - 2-3 tbsps
Tamarind - a small ball
Ginger - 2" piece, finely chopped
Turmeric powder - a pinch


For seasoning:
Oil - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - 5-6
or
Onion - 1 medium sized, chopped


Method:
1. Grind coconut with tamarind and red chilli powder in to smooth paste. Keep aside.
2. Wash the crabs 4 to 5 times. Remove the yellow stuffs from its shell while washing.
3. Cook crabs adding little water with chopped onions, chopped ginger, slit green chillies and salt.
4. Add the masala paste and simmer. Don't add too much water to avoid becoming too much watery.
5. Then season with mustard seeds and curry leaves or season it with chopped onion. That's all.