Posts filed under ‘kokum’

Soul..err..Sol Kadhi and a Quiz

Sol Kadhi..or is it Soul Kadhi? 🙂

Chilled refreshing Sol Kadhi a perfect antidote for the soaring temperatures!

This soul pleasing, palate teasing drink is native to Goa and konkan region of Maharashtra.

Kokum the key ingredient used in this soothing drink has many culinary and medicinal uses. Dried rind of Kokum fruit known as Amsul is a regular souring agent in Maharashtrian cuisine and is used in typical Maharashtrian specialties like Usal and Amti.

Kokum also aids digestion and has a cooling effect. Kokum juice is a regular refresher in my home during summer months just like Nimboo Pani (Lemon juice). I love eating the sweet and tangy Amsul pieces as it is; settles down the stomach nicely! 

One of the most popular and signature preparations using Kokum is Sol Kadhi; Coconut milk flavoured with Kokum juice and some other spices. A relatively simple preparation if you have coconut milk handy. My mom extracts the coconut milk at home, a bit laborious but homemade fresh coconut milk makes the Sol Kadhi all the more flavorful.

I made this Sol Kadhi for the Chaat party we hosted last week. I used packaged coconut milk since I made it for around 20 people.

I used unsweetened Kokum juice (not syrup) locally known as Kokum Aagal to flavour the coconut milk. The Kokum juice apart from its flavor gives a lovely pinkish tinge to the coconut milk.

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Sol Kadhi recipe

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2 cups Coconut milk

~ 4 cups water

2 tsp Kokum Aagal (alternatively soak the Kokum pieces in water and grind)

½ tsp green chilli paste

¼ tsp garlic paste

Salt to taste

Cumene powder and coriander or mint leaves for garnishing

 Method

Blend all the ingredients except the garnish together.

Chill and Garnish with cumene powder/coriander/mint leaves.

Serve the chilled Sol Kadhi as it is or with rice.

And now for the quiz….

Can you guess what are these rolls? They make a scrumptious, eyecatching snack for kiddies! 

                              

Update: Nupur, evolving tastes, Deepa you are bang on target! Congrats and thanks all of you. These are indeed Spinach, Beetroot and Plain dosas layered with some Chutney podi in between (you can also use some ketchup), rolled and cut into pinwheel like pieces!

April 7, 2010 at 3:51 pm 8 comments

Varan Phala- (Wheat flour dumplings cooked in yellow lentil curry)

                Varan Phala (Chakolya is another Marathi name) the mere mention of this name is enough to sensitize my taste buds. A one pot wholesome meal, this recipe is commonly made in many households. Wheat flour dumplings are cooked in dal which in turn is flavoured with masalas making it sweet,sour and spicy!

So here’s Varan Phala ,from Maharashtra-The land of the great Maratha Warriors, for Indira’s wonderful Food Parade on Independence Day

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Serves 4

Ingredients:

For the Dal(Lentil curry)

1 cup Toor dal (Arhar dal,Yellow lentils)

2’ piece dried coconut and 2 tsp cumene seeds coarsely ground together

8-10 pieces dry Kokum

1 tbsp crushed jaggery

1tsp Maharashtrian kala Masala

1 tsp dry red chilly powder

1 tsp mustard seeds

½ tsp turmeric powder

2 tsp oil

Salt as per taste

For the Wheat flour Dumplings

1 cup Whole wheat flour (Atta)

½ tsp turmeric powder

½ tsp dry red chilly powder

½ tsp salt

Method:

For the Dal(curry): Pressure cook the Toor dal with 2 ½ cups water , ½ tsp turmeric powder and few drops oil. Turmeric and oil drops help the dal cook faster.

In a pan heat 2 tsp oil.Add the mustard seeds.Once they crackle add the coconut – cumene mixture.Add the cooked dal .Add the chilli powder, kala Masala , jaggery ,Kokum and salt.Let it boil for some time

For the Wheat flour dumplings:Mix all ingredients for the wheat flour dumplings and knead it into a soft pliable dough.

Divide the dough into two balls. Roll out each ball on a flat surface into a thin big circle. Use dry wheat flour for dusting if required.

Cut the rolled circle into small squares with a knife.

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Drop the squares  in the boiling dal one by one.Boil for 12-15 minutes after all the squares have been dropped.

 Serve hot.

Varan Phala tastes best when eaten hot.You can add a tsp of ghee to enhance the flavour.With a spoon or hand take a square along with some curry and eat..hmmm..yummy…

Veggies like beans or carrots can be added to the dal for variation.

Thanks Indira for such an innovative and wonderful idea.

 

 

August 12, 2006 at 10:26 pm 14 comments


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