Mar 17, 2013

Sol Kadi --- Kokum Kadi

Before  I talk to Archana I thought Goan cuisine had Lot's of  non-veg recipes and very less vegetarian recipes. When I googled for Goan vegetarian recipes, I saw many vegetarian recipes in Goan Hindu cuisine. Then I dig in to  Archana's blog and find some delicious vegetarian recipes. Before influenced by Portuguese cuisine, Goan cuisine is consist of regional foods. Like Kerala cuisine and Konkani cuisine Goan s use a lot of seafood, fresh coconut and local spices. Kokum is one of the main ingredient in Goan Hindu cuisine.
                                                   For  this week theme I took Goan cuisine as my theme. So I wanted to post three very traditional recipes under this theme. My first recipe is Sol Kadi, Sol Kadi is a refreshing Goan drink made with fresh coconut and kokum. This drink is very much part of meals in most Goan homes. When you make this with thick coconut milk, which goes very well with plain rice or pulao. But most of the people like to have this as a drink. This contains Sol (Kokum) which is very good for health. This fruit is in green color in the starting, when it is ripen it turns in to nice red color. The red color fruit is often halved and dried, when it is dried the fruit turns in to dark purple to black color. When you soak this wonderful fruit rinds in water the water changes  in to beautiful light pink color. Kokum is known as Sol or Aamsul which is very good for digestion and it cools the body during summers. So lets check this traditional Sol Kadi from Goa.
Recipe source from  Archana

sol kadi

I got this Kokum pices from Pradnya. Thank you somuch for the Kokum Pradnya and Thanks for the recipe Archana.
Grated coconut   --- 1 from one full coconut
Green chillies   ----   3 you can adjust according to your taste
Pepper corns  ---  4 corns
Garlic  --- 3 cloves
Sol (dry kokum)  --- 5 pieces if you like the strong flavor you can add 6 pieces also.
Salt to taste
Fresh coriander leaves  --- 1 tab sp chopped
1. Grind grated coconut, pepper corns, green chillies, garlic cloves with 1 cup water in to a fine paste.
2. Strain this coconut paste trough a fine strainer, press with a spoon and squeeze all the milk, Repeat this process for two more times with little water to make the consistency thin.
Remember  that first coconut milk will be thick like cream so take second and third milk also to make the Kadi little thin.
If you are serving thia as a drink then make it thin. Or you like to serve this  with rice or Biriyani then keep this Kadi little thick.
3. Drop Sola (kokum) in to this coconut milk and let it sit for half an hour.
4. After half an hour sprinkle salt to taste, chopped coriander leaves mix well and serve as a drink or as a side dish with rice or pulao.
If you want to serve this delicious Kadi with rice then give a seasoning (tadka)
For seasoning heat a tab sp oil in a pan add 1/4 tea sp mustard seeds let then crackle then add broken dry red chillies, 1/2 tea sp cumin seeds and a spring of curry leaves and add this tadka to Kadi, mix well and serve wit rice or pulao.
This is my first post Under the theme of GOAN CUISINE in Blogging Marathon 26th edition check the other BM members post s here

Mar 12, 2013

Watermelon And Grape Salad

This Southern Africa based wonderful fruit is my favorite. I like to eat this any time of the day because it's good for health. And this is the best fruit to consume in hot summer to avoid heat. because of it's water content is very high 92% and rich in Vitamin C also. Watermelon, a fruit that helps to remain hydrated during summer with a coolant effect to your body.  So let's check this sweet and refreshing salad which is perfect for this hot summer.
watermelon grape salad INGREDIENTS:--
Watermelon cubes  ----  2 cups remove the seeds
Red grapes or green grapes  ----  1/2 cup
Lemon juice ---- from one lemon
Honey  ---   2 tab sp
salt a pinch
Pepper powder --- 1/4 tea sp
1. Mix honey, lemon juice, salt, pepper powder in a bowl.
2. Take watermelon cubes and grapes pour the dressing over the fruits toss well to coat the dressing and serve.
This is my third post Under the theme of SALADS/SOUPS in Blogging Marathon 26th edition check the other BM members post s here

Mar 11, 2013

Watermelon Gazpacho - Watermelon Chilled Soup

Soup is a liquid food, generally served warm. This is what normally we know about soups, but there are many verities in soups. In that list some soups we can serve chilled also.This child soups are normally served at room temperature or chilled. These are vegetable or fruit based traditional soups originating from Spain like Gazpacho. Gazpacho is a savory chilled soup generally served in summer. This is usually a tomato based vegetable soup, traditionally served cold in Spanish cuisine. I made a variation to this traditional soup with watermelon. Watermelon makes miracles in hot summer, This cool and refreshingly sweet fruit low in calories high in vitamin C, beta carotene and with lots of water content and also reduce the risk of breast cancer. so lets check my version of Gazpacho...
watermelon 1 INGREDIENTS:--
Watermelon cubes  ----  2 cups (cut in to cubes and remove the seeds)
Cucumber   ---- 1/4 cup peeled and cut in to cubes
Apple juice  ---  1/4 cup
Cranberry's --- 1 tab sp chopped (i used dried cranberry's if you have can use fresh Berry's also)
Onion   ----  1 tab sp chopped
Fresh coriander leaves  --- 1 tab sp chopped
Lemon juice  --- 2 tab sp
Fresh mint leaves  -- few
Salt to taste
1. Take half cucumber pieces, sprinkle a pinch of salt and set a side.
2. Blend watermelon pieces,cucumber pieces, chopped coriander leaves, mint leaves, cranberry pieces with apple juice and blend till watermelon is pureed. But make sure you froth should not farm on top of the watermelon puree.
3. Pour watermelon puree in to a mixing bowl, add cucumber pieces, onion pieces, lemon juice, salt to taste.
4. Keep this Watermelon Gazpacho in the fridge for 1/2 an hour
Serve chilled with bread or some crackers.
This is my second post Under the theme of SALADS/SOUPS in Blogging Marathon 26th edition check the other BM members post s here

Mar 10, 2013

Apple ColeSlaw

Coleslaw is originally a cabbage salad dressed with mayonnaise or buttermilk, but in some times cream or sour cream also can beused in the place of mayonnaise. The traditional Coleslaw (in Netherlands, German) is made with Shredded raw cabbage and dressed with mayonnaise or buttermilk and a small dash of  vinegar. In other variations other vegetables  like onions, radishes, peppers and carrots, sweet corn broccoli and fruits like apple and pineapple can also be used in this salad. Generally coleslaw is eaten as a side dish but the dish comes under the category of salads. This salad is one of my favorite salad,I like to have this with sliced  bread, like place the salad in between two slices of bread like a sandwich. This slaw sandwich will be a perfect breakfast for me with a cup of green tea, or I can have this with roti for lunch. If you are in diet use sour cream(low fat) or hung curd(which is made by skimmed milk) for dressing.

                                                      26th edition of Blogging Marathon, this month I missed my first week Theme. Because of some personal issues and this is the second week. For second week I took Salads/ soups as my theme. It's very hot here looks like already summer started. I prefer to have more salads in summer, because salads  make your body cool in the hot weather. So here is my first recipe for my salads theme in the second week of the  Blogging Marathon.
 photo DSC04245.jpg APPLE COLESLAW:-
Red apples --- 2 cored and finely chopped
Sweet corn crenls  ----  1 cup
White cabbage  ---  1/2 cup finely chopped
Lettuce  --- few leaves broken in to small pieces
Olives   ----- 1 tab sp chopped
yogurt   ----- 1 cup (hung ed or you can use Greek yogurt)
Salt   to taste
Black pepper   ---  1 tea sp
Fresh lemon juice  ---  2 tab sp
Dijon Mustard  --- 1 tea sp (optional)
1. Take chopped apple, cabbage, sweet corn, lettuce olives in a mixing bowl set a side.
2. In another bowl whisk yogurt,lemon juice, mustard(if using),pepper and salt to combine the ingredients well.
3. Pour this dressing over the vegetables and toss to cote the dressing over vegetables taste and adjust with salt and pepper.
Serve immediately.
This is my first post Under the theme of SALADS/SOUPS in Blogging Marathon 26th edition check the other BM members post s here