SOLKADHI

 Sol kadhi is a popular drink in the entire Goa- Konkan coastal belt. It can be consumed completely on its own or can be served with the main course. Sol kadhi is an interesting drink that combines the sweetness of coconut milk with sourness of kokum. For added taste and flavour curry leaves, garlic and dry red chillies is added to impart spiciness. This makes sol kadhi a complete meal in itself that fulfils almost every taste that is prescribed by Ayurveda and which must be included in our every meal- sweet, sour, spicy, bitter and salty. It serves as a coolant and aids in digestion and is typically consumed after a spicy fish curry.  It is anti-inflammatory and is a great remedy for acidity. It is most famous digestive drink in Malvani cuisine. I have tasted it first at one of my Goan friend now settled in Mumbai. I loved it and want to make it at home.  After few days my daughter’s friend brought me a pack of kokum from Alibagh. I am so excited to try this kokum kadhi and this is my how I started making sol kadhi at home. It turned out super delicious and my hubby is also very happy after tasting it. Sol kadhi is my favourite drink now and although I can devour it in any season. But it is especially refreshing during these mercury-soaring summer days. Give this sol kadhi recipe a try at home, if you haven’t tasted before. Post your suggestions in the comment box below.  

   

INGREDIENTS:

8-10 Aamsul / Kokum

2 Cups + 1 Cup Water

1 Cup Thick Coconut

Salt as needed

1 tablespoon Sugar

For tempering:

1 tablespoon Oil

Pinch of Asafoetida

1 teaspoon Cumin Seeds

1 teaspoon Mustard Seeds

5-6 Garlic Cloves, roughly crushed

2 Dry Red Chillies

1 sprig Curry Leaves

1 tablespoon Coriander Leaves, chopped

METHOD:

STEP 1 – Rinse kokum / Malabar Tamarind/ Amsul with water. Then soak them in a bowl with 1 cup water for 25-30 minutes.

STEP 2 – After 30 minutes, crush kokum petals with hands and squeeze completely in the water itself.

STEP 3 – Now keep a strainer over a bowl,

pour the kokum mixture and strain it.

STEP 4 – Press it and extract all the flavors from kokum.

STEP 5 – Then add more 2 cups water and 1 cup coconut milk and mix well.

STEP 6 – Add sugar and salt and

  mix until well combined and sugar get dissolved completely.

Add chopped coriander and mix well.

STEP 7 – For tempering, take oil in small tempering pan and heat it.

STEP 8 – After heating oil, crackle cumin and mustard seeds, add a pinch of asafoetida.

STEP 9 – Then add roughly crushed garlic, dry red chillies and curry leaves, mix well and cook for 30 seconds.

STEP 10 – Pour this tempering in the kokum mixture and give a nice mix.

STEP 11 – Mix and sol kadhi/ kokum kadhi is ready to serve.

You can serve sol kadhi straight away or you can refrigerate it for 1-2 hours and then serve chilled.

NOTES: *Here I used readymade coconut milk by Dabur Hommade, but you can extract your own at home. The procedure for this is given in my earlier post of solkadi on my blog.

  

MANGO LASSI

Mangoes…!!! The King of Fruits has many followers world over. Yeeeeaaahhh, they are delicious and more than half of Indians are passionate with them. Mango lassi are my very favourite drink to order at restaurants and likely one of my favourite beverage of all time. Punjabis and Maharashtrians love mangoes and have mango-based recipes in almost every course of the meal, right from the Aam ka Achaar made with raw mangoes to delicious, cool mango lassi, aam ras, mango shrikhand with juicy ripe ones. With the mango season upon us, now is the perfect time to enjoy mango lassi.  

This refreshing mango lassi recipe uses only few ingredients only. Cardamom gives the lassi a hint of spice and is ready just in 5 minutes. I love the creamy combination of sweet mangoes and tangy yogurt. The mango pulp imparts a rich golden colour as well as an irresistible aroma and flavour to this drink. You can make this drink even if mangoes are bot in season with frozen pulp. Enjoy making Mango Lassi recipe with detailed step-by-step photos and video below.

📌📌Watch the full video recipe here📌📌

INGREDIENTS:

1 Cup Mango Puree

2 Cup Yogurt/ Curd

1 Cup Milk

1/3 Cup Sugar / Honey

¼ teaspoon Cardamom powder

Few Ice Cubes

8-10 Pistachios, finely chopped

8-10 Almonds, finely slivered

2 tablespoon mango pieces [diced into very small pieces], for garnish

Few Mint Leaves, for garnishing [optional]

METHOD:

STEP 1 – In a mixing bowl or a wide mouth pitcher, add yogurt, mango puree, sugar, milk, ice cubes and cardamom powder.

STEP 2 – With a hand blender, mix it well until well combined.

STEP 3 – Taste if the sweetness is less and add more if needed. Adjust according to your taste. Pour in individual serving glasses.

STEP 4 – Garnish with chopped pistachios, slivered almonds and mint leaves. Ready to serve.

Serve cold to enjoy this creamy and healthy mango drink.

NOTES: * If you like strong mango flavour, you can add more mango puree.

              *If you are using canned mango pulp, then adjust the sugar because some canned pulp contains added sugar. So adjust accordingly.

             *If you are using chilled milk, mango pulp and yogurt then skip adding ice cubes. 

             *If do not have ice cubes, you can refrigerate ready lassi in refrigerator until ready to serve.