…se the packaged ingredients. Go ahead & prepare this absolute delight… Amsol Kodi/Sol/Kokum Kadhi which is so easy & which will build your appetite & bring your taste buds alive! 😀 For the Sol Kadhi : 1 fresh Coconut (scraped) or 1 ½ cups Coconut Milk (packaged) 12 Amsol/Sol/Kokum or packaged Juice/Sherbet as per taste 2 cups Water or as per required thickness For the Tempering : 1 tbsp. Coconut/Vegetable Oil 3 Sprigs fresh Curry Leave…
…pride in this classic Goan pork preparation is Bindi Sol / Sola / Kokum / Amsol. The popular and gorgeous Sola if used fresh; not only lends a mild pinkish hue but further enhances the taste with its pure sweet-sour notes in the gravy. Fresh good quality kokum / sola is the key to the awesome flavor of the gravy. It is also important to have good quality pork to prepare solantulem. Pork Solantulem does not require oil as it is cooked in its own j…
…cloves fresh Garlic (finely minced) ½ tsp. Turmeric pwd. 8 pieces of dried Amsol/Kokum (rinsed) 4 tbsp. Vegetable Oil Salt to taste ¼ cup fresh Coriander (roughly chopped) Procedure : Pick, winnow, & soak the dried shrimps in a bowl of water for about 10 mins. Strain out the water with a strainer. Heat oil till hot in a kadhai/wok. Saute minced garlic till soft on a low flame. Then sauté the chopped onions & green chillies for about a minu…
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….
…may use half coconut. You can grind the masala paste; use warm water to extract juice & then make curry. You can use only tamarind pulp or only tomatoes, bimlees or bindi sol which is also known as sol/sola/amsol/kokum. Using coconut oil gives a good flavor. Coconut oil is used to prepare traditional curries. You can prepare the curry without oil by thinning the masala paste & directly boiling it….
…o marinate in rechado masala if you so prefer. Refer here. You may add potatoes to the chilli fry as per your preference. You may use kokum/ amsol instead of vinegar or even a combination of both….
…ch are easily available in the market. You may use tamarind paste or kokum/amsol/sola if you so prefer or a combination of tomatoes & tamarind paste. Jaggery enhances the taste of the amti but it is optional…depending on one’s preference. Always use fresh farsan mixture or make your own. I prefer Goda Masala as I have realized that it has a perfect balance of spices & coconut & you do not have to add anything else. In Pune, we get very…
…ned Dry Prawns (Sungta)/Galmo Lemon sized ball of Tamarind 2-3 Kokum (Sola/amsol) (lightly rinsed) (optional) 1 tsp. Red Chilli pwd. ¼ tsp. Turmeric pwd. 2 tsps. Coconut Oil/Vegetable Oil 1 large Onion (peeled & finely chopped) 1 cup fresh Coconut (scraped) Salt to taste Procedure : Soak the ball of tamarind in some warm water & extract pulp. Set aside. Clean the prawns by snipping the heads, legs & tails. Roast the prawns evenly on a…
…es fresh Garlic 1 tbsp. fresh Ginger (grated) or paste or chopped 2 flakes Amsol/Bindi Sol/ Kokum 1 fresh red Tomato (chopped roughly) A pinch of Sugar 4 tbsps. Coconut Oil or Vegetable Oil Salt to taste Water or Coconut milk as required. Procedure : First, heat 2 tbsps. oil in a sufficiently deep & broad pot till hot. Reduce heat & sauté chopped onions briefly & then sauté the chopped tomatoes briefly. Transfer to a masala grinder/ble…
…y with the inclusion of peeled, raw mango slices. It also tastes good with Amsol/Kokum/Sola in the absence of raw mango. You can even use tamarind pulp/paste or tomatoes to add tang to your curry. Today’s recipe is for Crisp, Golden Rawa Pan Fried Korli/Karli/Indian Silver-Bar Fish. Always select fresh plump fish in order to get chunky flesh and ask your fishmonger to cut the fish into thick slices. I have used a very simple dry spice mix which yo…