…be enjoyed & relished throughout the year. The dried peels or Kokum/ Amsol/Solan are stocked with salt as a preservative & few peels are used as & when required throughout the year in all major cuisine of Goa. They are dark pink in color, tangy with sour taste but very rich in Vitamin C. They lend a nice pink blush to any dish they are added to by releasing their color. Sol Kadhi looks very pretty & appealing to the eye with the lo…
…onut then you 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….
…and given a place of 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 i…
…lic 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/blender along w…
…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….
…ickles,curries, chilli fry & stir fries using raw mango, bimlis, bindi sol, vinegar & also combined with various vegetables too. Today’s goan dried prawn curry recipe is a favorite with my family. Since it is summer & raw mangoes are easily available, I have used it along with tender lady fingers to prepare this delicious & mouth watering curry. So here’s this lovely Sukhya Sungtache Kodi for you to enjoy! 😀 Ingredients : 100 gms….
…chopped) 2 tsps. Vinegar or to taste (optional) 1 sprig fresh Curry Leaf (Kadi Patta) 4 tbsps. Vegetable Oil 1 tsp.Sugar or to taste Salt to taste For the Ambot Tik Masala Paste : 10 dry Kashmiri Chillies (destalked & deseeded) 8 big cloves fresh Garlic 1 inch piece fresh Ginger (scrape skin & roughly chopped) 1 med. Onions (peeled & chopped) ½ tsp. Cumin Seeds (Jeera) ½ tsp. Turmeric pwd. 8 Cloves 1 inch piece of Cinnamon Stick 2 tbs…
…oriander leaves & salt in a blender/masala grinder with a little water to a fine & thick paste. Transfer to a serving bowl & keep aside. Ingredients for the Tempering: ½ tsp. Mustard Seeds 1 broken dry red Kashmiri Chilli 3 Curry Leaves (Kadi Patta) 1 tsp. Vegetable Oil Method : Heat oil in a tempering pan & add the mustard seeds, curry leaves, red chilli & sugar. Stir till the mustard crackles. Pour this tempering over th…
…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 g…
…epare the curry/sauce/gravy. For Tempering: ¼ tsp. Turmeric pwd. A sprig – Kadi Patta (Curry Leaves) ¼ tsp. Hing (Asafoetida) 1 tsp. Vegetable Oil For Garnishing: 2 tbsps. Peanuts (roasted & peeled) 2 tbsps. freshly chopped Coriander Procedure for the final preparation: Wash the salted karela and drain completely through a sieve/colander. Heat a pressure cooker body with oil. Add the karela roundels & fry for about 3 mins. Drain and set as…