Sol Kadhi

Though I have not really explored Goan and Maharashtrian cuisine, there are some dishes which I come across quite frequently. And one of them happens to be the 'Sol Kadhi'. This is a very refreshing drink that is served with the meals that usually consist of rice and a non-vegetarian side. The sourness of the kokum and the sweetness of the coconut combine in this dish to lend it a very fresh flavor that is simply incomparable.

So, when I got some Kokum on my hands, this was the first recipe that I had to try. And it turned out to be delicious even though I have not followed the authentic recipe. Read on for the recipe -

Preparation Time - 20 mins

Ingredients -

• 8 Kokum pods
• 1/2 cup grated coconut
• 1 green chili
• 2 garlic cloves
• 2 pinch cumin
• salt to taste
• a sprig of coriander for the garnishing

Preparation - Soak the Kokum in 2 cups of hot water for half an hour. Rub them and squeeze out the juice.

Similarly add some warm water to the grated coconut and give it a buzz in a blender jar. Strain to extract the coconut milk. Repeat 1-2 times.

Grind the cumin seeds, green chili and garlic cloves into a coarse paste. Add to a blender jar containing the coconut milk and kokum juice. Blend for 1 minute to bring the flavors together.

Strain and pour into glasses or small cups. Garnish with some chopped cilantro . Serve.

Note - The drink tends to settle down if left standing for a while. So, give it a stir/shake just before serving.

Citrusy Coconut Pasta ( Vegan Pasta Recipe )

IMP - This is an original recipe created by the blogger and has been published for the first time on oriyarasoi.com. 

The twain shall meet ! And how !!

Well, my latest experiment of fusing South Indian flavors with the Italian staple aka pasta only reinforces my faith that cross-cultural marriages are not just stimulating but fraught with numerous possibilities. For example, I have always been a big fan of light summery pasta sauces that just about tickle the taste buds without ever dominating the natural taste of the pasta. And the citrus coconut combination is just that.

Keeping it vegan, I omitted the cream and instead opted for freshly squeezed coconut milk. The slight notes of garlic and curry leaf add subtle character to this sauce while the coconut milk infuses it with sweet overtones. But the best part is the uplifting citrus notes that make it the perfect pasta dish for the oppressive Indian summers.

But given that some people are not too fond of coconut, I have tested this recipe by substituting a spot of cream instead of the fresh coconut milk. And it works just as fine. Just remember to go easy on the cream as we do not want to add up on the calories.

Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

• 1 cup chifferi rigate / penne
• 1/2 cup orange juice
• 2 tsp lemon juice
• 1/2 tsp honey
• 2 garlic flakes (minced)
• 1/4 cup coconut milk
• 1/2 tsp chili flakes
• 1 sprig curry leaves
• 2 tsp canola oil
• salt to taste

Preparation - Bring 5 cups water to boil in a large saucepan. Once it gets to bubbling, add salt and then when it gets to a rolling boil, throw in the pasta. It will take about 15 mins to cook to an al-dente stage.

Once the paste is done, save a cup of the pasta water and drain the rest using a colander. Give a good shake to the colander to prevent the pasta from sticking to each other.

Cooking - Heat the oil in a wok. Add the minced garlic and fry till golden. Add the orange juice and lemon juice along with the honey. Cook on low flame till it thickens.

Remove from the flame. Add the coconut milk and stir it in for 1-2 mins.

Throw in the cooked pasta along with the curry leaves and chili flakes. Add about 2-3 tsp of the pasta water as it helps the sauce to stick to the pasta. Put it back on the burner and cook for 1 minute.

Remove and allow to cool down.

Serve at room temperature.