…but do keep a part of it to be used at home throughout the year. They make kokum sherbet, dried & salted kokum is used for curries & stir fries. The fresh kokum is used to make Sol Kadhi or even the dried ones are used to make the Kokum/Sol Kadhi if fresh are not available. Besides, coconuts are in abundance too & so it is also a privilege to use your own home grown coconuts in curries, beverages & sweets. It is always better to us…
…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 minute. Ad…
…e tastier. Coconut oil enhances & brings out the flavor in the Kismur. Kokum adds a good flavor & enhances the taste of the Kismur but you can substitute with tamarind or use a mix of tamarind & Kokum as per taste. If you do not like raw onions in the Kismur, you may use lightly roasted onions in oil. To retain the crispness & freshness of the Kismur it is important to mix the roasted prawns & onions just before serving. If you…
…. Add potatoes & sauté till cooked. Add in the tomatoes/tamarind paste/kokum & cook till soft. Add ginger-garlic pastes & sauté till rawness disappears. Add red chilli pwd., jeera pwd., sugar, goda masala, jaggery & sauté till it is cooked & the mixture gives out a good aroma. Now add in the sprouts & stir well. Let it cook for about 2 mins. Pour enough water to get a good thin curry consistency ( thin clear soup consistenc…
…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 juices, fat and a little water. It can be prepared with or without spices viz. ginger, garlic, cumin seeds. In this recipe, I have used these spices simply because they aid digestion…
…esh Green chilli (slit) 2 cups water or as needed ½ tbsp. Tamarind Pulp /3 Kokum (Bindi Sola)/3 raw Mango slices 2 tbsps. Cooking Oil/ Coconut Oil Salt to taste Procedure : Heat up a clay pot or regular cooking pot with oil and sauté the onions till soft and translucent. Add the slit green chilli and the prepared masala paste and sauté for about 2-3 mins. Add the reserved water, enough water depending on the thickness you desire and give it a good…
…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….
…ou can also 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….
…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….
…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/blender along with s…