Saturday, March 30, 2013

Sinful Solkaddi


The Sinful solkadi is the soul of konkan cuisine , It would not be fair with other states in konkan region so I would just not credit it to Goan Cuisine only.. Kokum has a wide use as a souring agent in konkan.  Well Solkadi is made from Kokum rinds or kokum juice concentrate (aagaal).The main characteristic of this typical curry/kodi/kadi is its digestive properties which makes it a must drink after every meal as it aids digestion.

Kokum has high substance content called Garcinol. Garcinol reduces inflammation responsible for certain cancers, diabetes and neurological disorders. Garcinol is also an antiviral, antibacterial, anticarcinogenic, and antiulceration. It also posseses several applications in Ayurveda including the treatment of inflammatory issues, rheumatoid pain and bowel problems, intestinal parasites, delayed menstruation, sores dermatitis, ear infections and wards off heatstroke.

Locally, Kokum is also called bhinda / bhirina / bhirinda in Goa.With permutations ans combinations of different ingredients in making the curry renders to its uniqueness and has a very important place in our cuisine.
Kokum Kadi or solkadi is prepared in various varieties with different communities having their signature recipe of this brew. Most preferred combination is with coconut milk /coconut extract or tender coconut water or just warm water. Use of warm water in its preparation helps in infusing better flavor of the ingredients used in solkadi.

Brew, Curry, Juice..... You decide how you prefer it....

Here are a few versions of the most staple comfort food solkadi..



Version I

Ingredients

10ml of kokum aagal(concentrate)Or Kokum rinds Handful 

(soaked for 1 hr in 100ml hot water)
500ml Coconut milk
4 chillies
1” ginger crushed(optional)
5 cloves Garlic Optional
½ tsp Asafoetida powder
2 tbsp Coriander leaves chopped.
Salt for taste

Method
Mix all Ingredients except Coriander leaves. Leave aside for 1hour .Drain the liquid and check for seasoning .Lastly, add Coriander leaves .I love loads of coriander leaves. Some prefer it with a dash of sugar but I omit its use. Serve with hot rice and dried fish or batata kappa .Or just drink as appetizer. The colour of this brew is light pink in colour.


Version II

Ingredients
10ml of kokum aagaal (concentrate)Or Kokum rinds Handful (soaked for 1 hr in 100ml hot water)
500ml Tender Coconut Water or water
2 chillies
1” ginger crushed(optional)
5 cloves Garlic Optional
½ tsp Asafoetida powder
2 tbsp Coriander leaves chopped.
1tsp Sugar
Salt for taste

Method
Mix all Ingredients except Coriander leaves. Leave aside for 1hour .Drain the liquid and check for seasoning .Lastly, add Coriander leaves. The color of this brew is raspberry red.

Version III

Ingredients
10ml of kokum aagaal (concentrate)Or Kokum rinds Handful (soaked for 1 hr in 100ml hot water)
500ml hot/Warm water
5 chillies
1” ginger crushed(optional)
8 cloves Garlic Optional
2 tbsp Coriander leaves chopped.
Salt for taste

For Tempering
1tsp mustard seeds
½ tsp cumin seeds crushed ( optional )
1 tsp Asafoetida powder
2 sprigs curry leaves

Method
 Mix all Ingredients except Coriander leaves and those for fodni /tempering .Leave aside for a hour or so.Drain the liquid and check for seasoning.Heat a pan with vegetable oil. Add mustard seeds let it splutter then add cumin seeds ,asafoetida powder ,curry leaves and Stir. Add the Fodni to the drained solkadi mix.Lastly,add Coriander leaves.Serve with rice. The color of this brew is raspberry red.

Wednesday, March 27, 2013

Bhendya shivark / lady finger in coconut gravy

Bhendya shivark-Saar / Lady finger in coconut gravy 

In a good Goan's house you will find a vegetarian day .Here is a mouthwatering gravy prepared with legendary sath xiranche bhendye other variation is by adding prawns to the gravy for lip smacking" sumta kodi ".

Ingredients:
 Lady fingers (approx 250 grams use available variety)
1/2 Coconut gratings*
1 tsp coriander seeds*
1 cup potato(optional)
2 medium sized onions
salt as per taste
1/2 tsp turmeric powder*
1 tomato 
little tamarind*
2 tsp Oil
1 tbsp chilly powder or handfull of red chilies*
4 tarvoti /lavangi chilies*
4 amsol /kokum rind (optional use instead of tamarind)

Preparations:
** Grind starred ingredients to a fine paste along with half onion.

Method:
Chop remaining onion
Wash,dry and cut lady fingers 2'' long after removing its head as shown in picture.

In a pot / kadai ,heat Oil 

and fry chopped onions till pink add vegetables a stir fry for another minute.



add ground paste ,


add water to achieve desired consistency of gravy. Please don't make it too watery.Adjust salt and add kokum rinds .cook till vegetables are cooked well .

Garnish with chopped coriander leaves.Serve hot with Parboiled rice along with batata kaap and pickle.





Pesto Sauce

The greens used in this sauce are nutritionally very rich , they provide very many health benefits to us. Some of the health benefits are .... They are a storehouse of polynutrients that possess disease prevention properties. Fresh mustard greens leaves are rich in folic acid, which is a water soluble vitamin and plays a very important role in DNA synthesis .They are a rich source of several vital anti-oxidants,essential minerals and carotenes, which build up the body immunity system.
They are ranked in one of the highest positions among the greens which contain a good amount of Vitamin k.They are a good source of vitamin A, which is an essential nutrient hat maintains healthy mucus membranes and good skin in the individuals.Its storehouse of vitamin C, which are natural Anti-oxidants. Vitamin C protects the body against viral infections and radical injuries.
Finally the sauce can be spread on bread, roti or even used as dips . Or simply use it to make delicious pasta. 

Ingredients:
1/2 kg kale leaves (substitute- mustard greens)
handful cilantro leaves
1 medium bowl basil leaves
1/4 cup walnuts
handful of soaked almonds
1 tbsp Garlic chopped
2 tbsp olive oil
1/2 cup Parmesan Cheese grated
2 green chilies(optional)
Salt as per taste
1/4 tsp crushed black pepper 

Method:
Wash the Greens, clean and Pat dry 
                        (Steam the greens-optional)    
Chop the nuts
Grind all ingredients to a coarse paste if you are using the pesto mixture for making pasta. 
If using for other purposes grind finely adding more oil if needed for desired consistency.
Use fresh or store in refrigerator up to 4 days. :)