…containing coconut milk. Stir well to combine. You will see that the amsol kodi/kokum/sol kadhi is a lovely baby pink color. Heat oil in deep pot/ saucepan/ wok/ kadhai. Add all the tempering ingredients mentioned above. Let it splutter for a few seconds. Stir to mix. Switch off the flame. Let it come to lukewarm temperature. Pour into the Sol Kadhi mixture. Garnish with freshly chopped coriander leaves & roasted cumin pwd. just before serving…
…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…
…licious & mouth watering curry. So here’s this lovely Sukhya Sungtache Kodi for you to enjoy! 😀 Ingredients : 100 gms. Dried Prawns (cleaned) 2 med. Raw Mangoes 10 small tender Lady Fingers 8 dry Kashmiri Chillies (destemed & deseeded) ½ fresh Coconut(scraped/grated) 1 tsp. Cumin Seeds 4 tbsps. Coriander pwd. ½ tsp. Turmeric pwd. 2 fresh Green Chillies (slit) 1 med. Onion (peeled & chopped) 5 flakes fresh Garlic 1 tbsp. fresh Ginger (g…
…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…
…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….
…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…
…irs well with Dal Tadka & Rice, Traditional Goan Fish Curry Rice (Xitt Kodi), Ukdem Xitt & Sorak. You can enjoy it with bread, pao, pulao, chapati or phulka if you please, or simply plain as a starter. Here is the recipe for whole stuffed mackerel with Goan Recheado. It has the perfect balance of spices and ground to a fine paste with only vinegar. It is pan-fried / shallow fried crisp and golden dredged in wheat flour. You can use rawa /…
…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…