Dried Kokum Saaru (Konkani: Birnda Saru/Sola Kadi)

Time Required: 15 minutes
Servings:4

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Dried Kokum Saaru (Konkani: Birnda Saru/Sola Kadi) is easy to make and very tasty too. It goes well with Hot Rice and Beans palya/sidedish. This recipe is contributed by one of my close friend Shilpa. Last time when I spoke to her she said she will send me the recipe and I can add it to the blog.

Do try this recipe and I am sure you all will like it. Thanks to shilpa for sharing this recipe with all of us.

Ingredients

• 3-4 Dried Kokum
• 2 tbsp grated Coconut
• 2-3 green chilies
• 1 tsp Coriander seeds
• 1/2 tsp Cumin Seeds
• 1tsp Oil
• 1/2 tsp Mustard
• 7-8 Curry leaves
• Water
• Salt according to your taste

Method

1. Boil Dried Kokum in water till it leaves its colour and then remove dried kokum.
   
   
2. Grind grated Coconut, green Chilies, Coriander seeds, and Cumin seeds.
   
3. Now add this ground masala to the Kokum Water. Add Salt.
4. Season the Recipe with Oil, Mustard, and Curry leaves.
   
5. Tasty Dried Kokum Saaru (Konkani: Birnda Saru/Sola Kadi) is ready. Have it with Hot Rice.
   

Rice Flour Bhakri (Konkani: Tandula Peeta Alonu Bhakri)

Time Required: 40 minutes
Servings: 4

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Rice Flour Bhakri is slightly difficult when you make it for the first time. But once you have mastered how to make it then it becomes simple. I like these more than chapatis but yes I dont make it as frequently as I make chapatis.

When I made this for the first time I was totally exhausted. I I thought I will not be making this in future but when I was talking to one of my close friend (Shilpa) she told me that if you put Water and Rice flour in correct quantity then its easy to make. I tried with the measures that she told me and it worked out. So am sharing the recipe with you all. Try the measures mentioned in the recipe  and make Bhakris. You will see that its not very difficult and you can at least make it once a week.

Ingredients

• 1 Glass Rice Flour
• 1 1/4 – 1 1/2 glass Water
• 1 tsp Ghee
• Salt according to your taste

Method

1. Pour water in a Kadai. Add salt and Ghee.
2. Allow the water to boil then simmer the flame and add Rice flour.
   
3. Mix it well till it dries and then close a lid and keep it on low flame for 2 mins.
   
4. Allow the dough to cool. Once the Rice flour dough is cooled, start shaping them into small balls.
   
5. Before rolling them you need to follow the steps shown in pictures.
   
   when you fold it it should not break that mean now its ready and you can roll them like chapatis
   
6. Now roll them like chapatis.
   
7. Now cook/fry them on both the sides. Once done put ghee on one side.
8. Yummy Rice Flour Bhakri (Konkani: Tandula Peeta Alonu Bhakri) is ready! You can have them with Green chili chutney (Valli Mirsangi chutney) or Junko.
   

Shallow fried Cabbage and Onion (Konkani: Cabbage Vade)

Time Required: 30 minutes
Servings: 4-5

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Cabbage Vade is one of my favorite dish. This dish has a combination of Sweet, Sour, and Spicy flavours into it. It tastes Yum. It goes well with Rice or you can have it just like that also. I never used to like Cabbage before but when I started making this I love cabbage and I get Cabbage more frequently.

Cabbage is low in calories so it good for people who wanna loose weight. It has vitamin K and anthocyanins which help in improving mental function and Concentration. It also contains Cancer preventive compounds. Cabbage is Anti-inflammatory and Blood Sugar Regulator and therefore one has to include Cabbage in our diet. 

Ingredients

• 1/2 a Cabbage
• 4 medium sized Onions
• 1/4 cup grated Coconut
• 1/2 tsp Coriander seeds
• Pinch of Turmeric
• Small piece of Tamarind
• 3-4 Red Chilies
• 1 tbsp Jaggery
• 1 cup Rava
• Salt
• 5 tbsp Rice flour (for binding)
• Oil for frying

Method

1. Wash and cut Cabbage finely. Chop Onion into small pieces.
2. Grind grated Coconut, Red Chilies, Turmeric, Tamarind and Coriander seeds to from a coarse masala.
3. Now mix Cabbage, Onion, ground Masala, Jaggery, Rice flour, and salt.
   
4. Take small portions of this mixture and roll it in Rava and place it on the pan and pat on it to shape it like a patis.
   
5. Fry on both the sides.
6. Tasty Shallow fried Cabbage and Onion (Konkani: Cabbage Vade) is ready!
   

I have entered this recipe for the following Event: http://abowlofcurry.blogspot.in/2014/06/foodabulous-fest-june-1014-event.html

 

http://simplytadka.com/

 

Kokum Kadi (Konkani: Birnda Kadi)

Time Required: 15 minutes
Servings: 8

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We refer Kokum as Birnda is konkani. Kokum kadi/ Birnda kadi is a drink which we make during summer. This helps to cool down our body during this hot season. I like it chilled. Some of them have it without keeping in fridge but do try it chilled. It tastes yum.

Kokum promotes digestion.Kokum provides relief on flatulence, heat strokes, infections and allergies. It has many other heath benefits too  so do make this and have this tasty kadi.

The outer covering of this fruit is dried in sun and they make Sola. This is used as a substitute for tamarind. Sola can be persevered for many months.

Ingredients

• 10 to 12 Kokum
• 8 glass of water
• 3-4 Green Chilies
• 2 tbsp Mustard Seeds
• 10-12 Curry leaves
• Jaggery according to your taste
• 2-3 tbsp Oil

Method

1. Break Kokum and put them in the water. Let it rest for 2 hours so that it gives out its tanginess.
   
2. Now Season this Kokum Water with Oil, Green Chilies, Mustard, Curry Leaves.
   
3. Add Jaggery and mix it well.
4. Spicy, Tangy, and Sweet Kokum Kadi is ready!. You can have it chilled or just like that also.