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.

Pomfret Recheado ( The Truly Goan 'Chakna' )

N: What's your idea of a perfect paradise for travelers ?

P: A place lined with endless pristine beaches buffeted by the enigmatic blue green waters that stretch as far as one can see.

N: Sigh, that's interesting. Did you miss anything ?

P: How about some heritage buildings to bring on that old world charm !

N: Good doing. Anything else you want to add to that list ?

P: Ummm. Maybe a hidden cove or two to up the mystery quotient.

N: Ahh. Now you getting better. How about capping it up with something to cater to those baser instincts ?

P: Yesss. How could I forget ? I wish for dozens of beach-side shacks serving seafood to the tune of some exotic music ( Bollywood, gimme a break ),

N: That's my girl ! Now you are getting almost as good as me ! You have almost seduced me into believing that Nirvana is within arm's length. I could spend my entire life listening to the music made by the waves while lying in one of those seaside shacks. Goa, here I come !!!

Snap. Snap. But just as I am about to slip into the throes of this fantastic daydream, I remind myself that the blog post needs to be up before the terminator arises from his afternoon siesta. (Focus, focus, focus.) Still wondering about that conversation ? That's just me ( P aka Poor little pedestrian me who is happy to make do with whatever life throws at me ) and my doppelganger ( N aka Narcissist me who is always striving to break free and reach for the stars ) making those noises in my head. :)

Back to the beaches of Goa. Given the reputation of being a drunk's paradise, it is hardly surprising that Goan food includes some delectable 'chaknas' or those finger foods that go wonderfully well with alcohol. Spicy and tangy, and often marinated in some kind of toddy (local brew), they add punch to the beers and the fenis that are part of the Goan charm. One such dish is the fish Recheado. While it can be made with other varieties, I picked up a nice and juicy Pomfret for mine.

And since my family tree is very much restricted to the eastern parts of the country, I had to refer to this wonderful recipe by Chef Sainora ( Marriott resort, Miramar). Tweaked it a bit as per my preferences and it turned out to be amazing !! I served it with white rice, yellow dal and a salad.

Read on -

Preparation Time - 1 hour 15 mins ( includes 1 hour marination time)


Ingredients -

• 1 Pomfret fish ( 250 gm )
• 4 dry red chili
• 2 inch cinnamon
• 3-4 cloves
• 2 green cardamom
• 10-12 garlic flakes (fat ones)
• 1 inch ginger
• a thumb nail sized piece of tamarind
• a pinch of cumin seeds
• 1/4 tsp black peppercorns
• 1 small onion(finely chopped)
• salt to taste
• 1 tsp lemon juice
• 1/3 tsp sugar
• 2 tbsp oil for frying
• 2-3 tsp vinegar( toddy vinegar preferably )
• lemon wedges for garnishing
• onion rings for garnishing

Preparation - Soak the dry spices and the ginger and garlic in vinegar . Grind into a smooth paste along with the tamarind.

Cooking - Brown the onions using about 1 tsp oil. Add the spice paste to the same wok. Fry for 2 mins. Add the sugar and salt to taste. Remove from heat and keep aside.

Clean the fish,make a slit and remove everything from the belly. Also remove the soft mass from the head. Make 2-3 slits on each side. Stuff the masala inside the fish and also rub it all over the sides.

Sprinkle lemon juice and salt over the fish. Marinate in the fridge for 1 hour.

Heat the oil in a skillet. Add the fish and fry on each side for 7-8 mins.

Remove from skillet and garnish with lemon wedges and onion rings.

Serve hot.

Easy Chicken Vindaloo

Sunday was the last day of feasting on Non-veg items before Panchuka commences (11th Nov 2013). Panchuka is the period starting from Aamla Nabami to Kartika Purnima. Most people in Odisha religiously give up non-veg during this period. Even the crane ( a long legged bird whose primary diet comprises of fish ) is rumored to give up fish during this period. Kartika Purnima also marks the beginning of the Balijatra, a huge fair on the banks of river Mahanadi. This fair lasts for seven days and one can find a plethora of food stalls, furniture shops, handicrafts and other stalls here. More on the topic later.

Today i will be sharing the recipe for an easy Chicken Vindaloo. It has been sometime since i cooked something new with chicken. But since I am with my Mom, she is in charge of the kitchen and i am happy to play second fiddle. This is one of her recipes.

Vindaloo is a very famous non vegetarian preparation that was originally made from pork. It has Portugese-Goan origins and since then has morphed into many avatars. Restaurants usually serve it very spicy ( read HOT ) and add in some potato or 'aloo' (taking a cue from the Aloo in its name). But the original recipe does not call for potatoes and you can take wish to skip it if you want. Read on:

Preparation Time - 15 mins

Ingredients - Chicken ( 300 gms ), 1 large onion (finely chopped), 4 tsp oil, 2 tbs chopped cilantro(coriander).

For the marinade - 2 tsp black mustard, 1 tsp cumin, 5-6 flakes garlic, 1/2 inch ginger, 2 green chillis, 4 tbs curd, 1 tsp vinegar, 3-4 cloves, 1/2 tsp turmeric, salt to taste.

Preparation - Grind the mustard, cumin, cloves, green chilli, ginger and garlic into a smooth paste.

Wash the chicken. Add salt and 1/2 tsp vinegar. Rub and keep aside for 5 mins. Drain off the excess water.

Add the above paste along with salt, turmeric, curd and remaining vinegar. Allow to marinate for 2-3 hours.

Cooking - Heat the oil in a pressure cooker. Add the onion and fry till light brown.

Add marinated chicken along with the marinade.Mix in with onions and close the pressure cooker lid. Cook for 1-2 whistles.Remove from flame and allow steam to escape before opening lid.

Garnish with chopped cilantro and serve hot with rice/rotis.