HOW TO MAKE SOLKADI?Solkadi is a spicy drink made with fresh coconut milk and kokum. Kokum is a semi-dried fruit that is a coolant for your body. It is extremely sour, and has a very dark purple color, which gives the purple color for this drink. If I may, is a must for a true Coastal Indian meal. However, finding Kokum pieces, an important ingredient for Solkadi is quite difficult to find in USA, even at the Indian store.Ingredients7-8 pieces of Kokum, soaked for 15 minutes in 3 cups hot water2 cups fresh grated coconut1 jalapeno 1 tablespoon cumin powder1 teaspoon saltInstructionsIn a blender, blend all ingredients. Using a cheesecloth, pour this mixture into the cheese cloth and squeeze out...
I made a lot of things last night, but I am sharing 2 good recipes with you guys, I hope you like it. The process is a bit detailed, but if you don't want to extract your own coconut milk, then you can buy LIGHT COCONUT MILK but the results are not the same.Ingredients1 lb 16-20 count raw, shelled, deveined shrimp rinsed and marinated in 1 teaspoon salt and 1/2 teaspoon turmeric powder (for 30 minutes)1 cup red onion, finely chopped2 tablespoons oil1 tablespoon tamarind paste, if you have concentrate then 1 teaspoon is enoughSalt to taste1/4 cup chopped cilantroBlend:2 cups fresh grated coconut1 jalapeno1 teaspoon turmeric powder1 tablespoon paprika powder1 tablespoon coriander powder3 cups hot waterInstructionsIn a 3 qt...
1) Coconut Chutney - 1 cup grated fresh coconut2) Coconut and Peanut Chutney - 1/2 cup grated fresh coconut AND 1/2 cup peanuts3) Coconut and Dal Chuntney - 1/2 cup grated fresh coconut AND 1/2 cup split yellow peas (toasted), aka Chana DalOnce you have either one of the above 3 combination, here is the recipe:IngredientsGrate:One of the above combinations2 tablespoons full fat plain yogurt1 teaspoon cumin seeds1/2 teaspoon salt1 teaspoon mustard seeds1 jalapeno, roughly chopped1/2 cup plain yogurt OR a little bit more, as requiredTempering:6 curry leaves, each torn in 2 pieces1 teaspoon mustard seeds1 teaspoon cumin seeds1 tablespoon oil1/4 teaspoon asafoetida powder OR hing1 dry red chili, broken in 2 OPTIONALInstructionsUsing a food chopper (like Magic Bullet), puree...
Usually I make this when I have leftover Palak Paneer, and unlike most, I don't like to eat the same stuff that I have prepared for every meal, once or twice is just enough...Ingredients1 bunch fresh spinach1 cup paneer, chopped in 1 inch cubes1 cup white basmati rice, rinsed in cold running water 3 times and cook in 2 cups water for about 12 minutes or until all water has been absorbed, set aside1 tablespoon cumin seeds1 tablespoon ginger garlic paste1 jalapeno, finely chopped2 tablespoons oilSalt to tasteInstructionsBring 6 cups of water to a boil in a 5 qt pot, when the water is boiling add spinach leaves and cook for 5 minutes. Stirring every minute. Take out leaves and...
This recipe is made Sindhi style (north Indians who belonged to the Sindh area in the pre-partition days in India).Serves: 4Ingredients1 cup chana dal cooked in 3 cups water on medium heat for 45 minutes, or until cooked2 tablespoons ghee OR olive if you want to make this vegan1 tablespoon cumin seeds1/2 teaspoon cayenne powder1/2 teaspoon turmeric powder1 jalapeno, finely chopped1 cup red onion, finely chopped1/2 cup chopped cilantro (chop leaves along with cilantro stalk)8-10 curry leaves OPTIONAL1/2 cup fresh mango, chopped OR 1 teaspoon mango powder (from the Indian store)1/2 teaspoon garam masalaSalt to taste (about 2 teaspoons)InstructionsIn a 3 qt saute pan over medium heat, melt ghee and when the ghee is hot, add cumin seeds, curry leaves,...
