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Solkaddi (Kokum)

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SOLKADDI (KOKUM) The famous Goan  kokum  solkadhi is made two ways.   Using coconut milk   and without using coconut milk. They are both served as an appetizer or are served as a drink at the end of every Goan meal. These kokum kadhi's are also had with rice as a curry.  Kokum solkadhi made without coconut milk is also known as futi kadhi. An amazing drink that’s spicy, tangy, sweet, with an amazing freshness from fresh coriander. This spicy kokum drink is an excellent thirst quencher, one of the best drinks for hot Indian summers. It is refreshing, cooling and has an amazing cooling effects on your body. That way it helps you beat the stubborn summer heat. Ingredients: 6-7 dried  kokum peels 2.5 cups of water 2 green chillies 2 tablespoons of chopped fresh coriander Salt to taste 3-4 tablespoons of powdered jaggery/sugar  A pinch of asafoetida melted in water Prepration Method: S...
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GOAN BREAD Bread  is a  staple food  prepared from a  dough  of  flour  and  water , usually by  baking . Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture. INGREDIENTS : Flour, Sugar , Salt, Yeast, Oil. Method : mix all the ingredients well and let kept it into tray for few minutes that yeast can see its reaction.  Only the initial step of kneading the dough is mechanised. Shaping them and placing them on trays is done with hands. Yes, they are shaped with bare hands. And over the years the hands have become so experienced in this job that they haven’t tried out a modern approach. Look at the ovens, they are the traditional wood fired ovens.  Dough in trays is passed in to a hollow space, a niche on the wall. It is placed in to the room which acts as oven. As they rise and turn golden brown the t...
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GOAN FISH THALI Goa is famous for fish and  fish curry rice plate thali is very much commomly and famous in goa. It is mostly a every household lunch or dinner menu. RECIPE OF FISH CURRY INGIDRIENTS  200 gms Fish (Pomfret or any fleshy fish) 1/2 coconut Grated 1 1/2 tablespoon Coriander seeds 4 Peppercorns 4 cloves of Garlic 5 Red Chillies 1/2 teaspoon Tumeric powder 2 Pieces of Kokum Salt to Taste Directions   Clean and cut the fish into thin slices. Apply salt generously. Grind together the coconut, red chillies, corriander, peppercorns and garlic cloves into a fine paste. In a pot put in the ground paste along with tumeric powder and bring to a boil. Then add the fish and salt to taste. Lower the flame and let cook till the fish is tender. Lastly add the kokum. Serve over hot white rice.
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INTRODUCTION Rice with fish Curry  ( xit koddi  in Konkani ) is the staple diet in Goa.goan Cuisine  is famous for its rich variety of fish dishes cooked with elaborate recipes. Coconut  and Coconut   oil  are widely used in Goan cooking along with Chili peppers , spices  is used in the Catholic cuisine, giving the food a unique flavour. The Goan cuisine is heavily influenced by Portuguese cuisine.  Goan food may be divided into Goan Catholic and Goan Hindu cuisine with each showing very distinct tastes, characteristics, and cooking styles. pork  dishes such as Vindalho, Xacuti, and Sorpotel Vindalho,  are cooked for major occasions among the  Goan Catholics . An exotic Goan vegetable stew, known as Khatkhate , is a very popular dish during the celebrations of festivals, Hindu and Christian alike. Khatkhate contains at least five vegetables, fresh coconut, and special Goan spices that ...
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