An authentic maharashtrian thali will always have a delicious appetizer with a base of coconut milk. That’s sol kadhi. It’s a common food item from the coastal lines of Maharashtra and Goa. You can have it chilled as an appetizer before meal or with a little tempering added it can be served with steaming hot rice. Yumm!! Can’t beat that.
Kokam gives it a definite sour for which sol kadhi is known for. It’s a real soul food especially during summers. Well I like it any time of the year.
More about Kokam.
Dried Kokam/ Aamsul / Mangosteen– handful
Coconut milk – 2 cups
Garlic – 3-4 cloves
Salt – to taste
Hot water – 1 cup
- Soak the dried kokam in the hot water for almost half an hour. Later squeeze out the juice from it and discard the remains of the squeezed kokam. You will get a thick pink colored juice.
- In a blender mince the garlic cloves along with the coconut milk.
- Now mix the kokam juice with the coconut milk infused with garlic.
- Add salt as per taste.
- Chill it in the refrigerator for 1 hour and serve cold.
- You may also try it with steamed rice.
- It should have a soup like consistency, so if you have bought coconut milk do adjust the consistency as per your liking.
- It is best to use freshly made coconut milk. In this case mince the garlic along with the scrapped coconut and add little warm water and then blend it. Sieve it and use this extract.
Argggghhhh!!! (Now that’s not how I intended to start this post !!! :() But this cold….Yes that devil is back. And all my senses are on a toss. Whatever I eat tastes like a piece of cardboard to me. The worst part is that you don’t even get those caring and sweet “awwws dear” and “what happened dear?” dialogues since its JUUUUUUUUUUST a COMMON COLD (the name itself says it all)!!
I HATE HATE HATE COLD (aaachhhooo!!! God Bless me !! :P). Anyway I don’t want to give anymore footage to this “thing”. So Girish prepared one of my favorite soups to soothe me and make me feel special (Although he too is thinking “why is she fussing so much on getting sardi”!! Yeah right dude.. :|). Cream of mushroom is something that I would love to have any time and it’s a savior especially when you are under the weather. Bless you Mushroom :)!! So here’s what comforted me a little bit.
Cream of Mushroom Soup
Mushrooms – 6
Onion – ½ (finely chopped)
Thyme (dried) – ½ teaspoon
Garlic (minced) – 1 tablespoon
Butter – 1 ½ tablespoon
Flour – 2 ½ tablespoon
Salt – to taste
Milk – 2 cups
Cream – ½ cup
Pepper powder – to taste
- Clean the mushrooms thoroughly under running water. Chop roughly.
- In a saucepan add butter and garlic.
- Then add the onions and sweat it on low flame.
- Add the chopped mushrooms to it and sauté on a low flame.
- Once the mushrooms and onions are cooked add the flour and mix well for about 5-8 minutes by stirring continuously.
- Then add milk and cream while continuously stirring.
- Crush the dried thyme with your palms and add it to the mix. Add salt.
- Serve hot with garlic bread garnished with pepper powder.
I used wheat flour to the soup. You may use all purpose flour (maida) if you like. I prefer wheat though!!!
You may add water to the soup to adjust the consistency but make sure it is not too runny. Mushroom soup is generally viscous.
Rasam is typical south Indian dish, a part of regular meals. It is generally consumed with rice or even consumed as a type of soup. The main ingredient of rasam is the rasam powder which adds and extra ordinary aroma and the tamarind and jaggery give it a nice tangy and sweet taste.
Enjoy this wonderful south Indian recipe. Include this in your meals to take a break from the typical dal.
Split Pigeon Pea (Toovar Dal) – 1 cup
Rasam Powder – 3 heaped teaspoons
Tomato (finely chopped) – 1 medium sized
Tamarind juice –3-4 tablespoons
Jaggery (crushed) – 2 tablespoons
Salt – to taste
For tempering –
Oil- 1 tablespoons
Mustard seeds – 1 teaspoon
Dried red chilies – 1- 2
Curry leaves – 5-6
Asafoetida – ½ teaspoon
- Cook the split pigeon pea along with 1 ½ cups of water in a pressure cooker for 3-4 whistles. Once the steam is released from the cooker mash the cooked dal along with the water.
- In a pan bring to boil the tamarind juice and jaggery along with some water.
- Add the tomatoes and rasam powder and let it boil.
- Add the cooked dal, salt and add 2cups of water to it. Let it boil
- Now in another pan heat oil and add the mustard seeds. Once it crackles add asafoetida, curry leaves and dried red chilies.
- Pour this over the boiled dal.
- Serve with rice.
Rasam has usually a watery consistency. When one has sore throat, consumption of rasam (only the watery part minus the dal) helps sooth it.
I would love to hear from you about the recipe. Do comment.
Tomato saar is an authentic maharashtrian dish. Usually savored along with various types of rice preparations like plain rice, pulav, mixed vegetable rice, etc.
Serves – 2
Red tomatoes – 3 medium size
Green chili – 1
Granulated sugar – 3 – 4 tbspn
Salt – as per taste
For Tempering -
Oil – 2 tspn
Cumin seeds – 1 tspn
Curry leaves – 4 – 5
- Wash the tomatoes and chili. Cook it in a pressure cooker for 3 whistles.
- Once the tomatoes cool down, grind it along with the chili. Check the consistency and add water if required.
- In a pan, take the grounded mixture and add salt and granulated sugar.
- Bring it to boil on a low flame.
- In another pan, heat oil and add the cumin seeds. Once the cumin seeds crackle add the curry leaves. Pour this over the tomato mixture.
- Serve hot along with rice, pulav or have as it is.
Sorry, no tips this time