Category: Geeta Baliga

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
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.

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
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.

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
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 .
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.

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


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

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…

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

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

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.


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

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

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

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.
This recipe is from Geeta Pachhi’s daughter – Sunita Shenoy

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

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.

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

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.