Kitchen tip # 90
by CHEF Kishore
Your Personal Chef.
Tangy superfresh Solkadi
{This recipe will yield more than 8 servings
Foreword:-definition of Preps = prepared in advance and keep aside .
makes cooking anything a breeze . }
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prep # 1 (kokum juice )
30 pieces of wet kokum
soaked these in about 500 ml of warm water for 2 hours , squeeze /mash the kokum in the same water and extract all the juice,pass it through a tea strainer and keep aside
(don't throw away the used kokum ,it can be used in daal, etc )
prep # 2 (coconut milk )
2 coconuts
use the coconut water extract coconut milk filter and keep aside.
prep# 3(chilly ginger garlic paste - cgg paste)
(add all to a grinder and pulse into a coarse paste and keep aside until it completely cools down)
6-8 pieces of peeled garlic
6-8 laungi chilies
2 inch piece of ginger
prep # 4 (tadka )
Heat ghee , fry the shahi jeera , hing ,kali mirri , kaddi patta + prep # 3(cgg paste ) and keep aside
1 tablespoon desi ghee/cannola oil (ghee works the best - but is non-vegan)
A pinch of hing
1/2 tsp crushed black peppercorns (kaali mirri)
10-12 kadipatta
1 tablespoon of dry Roasted shaahi jeera
prep # 5 ( miscellaneous ingredients)
1/2 tablespoon rock salt
2 chopped green chillies .(milder than laungi)
a bit of grated jaggery to reduce the tartness and intensify the flavor of the kokum juice .
small bundle of coriander leaves (washed ,de-stemmed, cleaned ,chopped fine and kept aside )
Now finalise the recipe :-
In a large vessel , add about 1 litre of ice cold water + 2 trays of ice .
Add prep # 1 +2+4 +5 mix well , adjust seasonings and serve super chilled .
if you prefer your sol kadi to be tangier , U can also add lemon juice as per your required taste .
Footnotes :-
This curry cannot be heated or it will curdle .
Shelf life - Store is recycled mineral water bottles in the fridge for 3-4 days .Although it taste the best when its super fresh
(coconut milk contains traces of oil and that starts going rancid with continual storage )
If you don't want to temper the curry (want to avoid giving it a tadka to make it a healthier beverage )then u can dry roast the peppercorns ,shahijeera ,kadi patta in a non stick frying pan ,add the chilly ,ginger garlic ,hing and add some water,cover the pan & steam the mixture until it softens,cool and mix it along with the rest of the ingredients when u finalize the recipe .
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Add Chef Kishore's BBpin # 22B78A96.
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by CHEF Kishore
Your Personal Chef.
Tangy superfresh Solkadi
{This recipe will yield more than 8 servings
Foreword:-definition of Preps = prepared in advance and keep aside .
makes cooking anything a breeze . }
.jpg)
30 pieces of wet kokum
soaked these in about 500 ml of warm water for 2 hours , squeeze /mash the kokum in the same water and extract all the juice,pass it through a tea strainer and keep aside
(don't throw away the used kokum ,it can be used in daal, etc )
prep # 2 (coconut milk )
2 coconuts
use the coconut water extract coconut milk filter and keep aside.
prep# 3(chilly ginger garlic paste - cgg paste)
(add all to a grinder and pulse into a coarse paste and keep aside until it completely cools down)
6-8 pieces of peeled garlic
6-8 laungi chilies
2 inch piece of ginger
prep # 4 (tadka )
Heat ghee , fry the shahi jeera , hing ,kali mirri , kaddi patta + prep # 3(cgg paste ) and keep aside
1 tablespoon desi ghee/cannola oil (ghee works the best - but is non-vegan)
A pinch of hing
1/2 tsp crushed black peppercorns (kaali mirri)
10-12 kadipatta
1 tablespoon of dry Roasted shaahi jeera
prep # 5 ( miscellaneous ingredients)
1/2 tablespoon rock salt
2 chopped green chillies .(milder than laungi)
a bit of grated jaggery to reduce the tartness and intensify the flavor of the kokum juice .
small bundle of coriander leaves (washed ,de-stemmed, cleaned ,chopped fine and kept aside )
Now finalise the recipe :-
In a large vessel , add about 1 litre of ice cold water + 2 trays of ice .
Add prep # 1 +2+4 +5 mix well , adjust seasonings and serve super chilled .
if you prefer your sol kadi to be tangier , U can also add lemon juice as per your required taste .
Footnotes :-
This curry cannot be heated or it will curdle .
Shelf life - Store is recycled mineral water bottles in the fridge for 3-4 days .Although it taste the best when its super fresh
(coconut milk contains traces of oil and that starts going rancid with continual storage )
If you don't want to temper the curry (want to avoid giving it a tadka to make it a healthier beverage )then u can dry roast the peppercorns ,shahijeera ,kadi patta in a non stick frying pan ,add the chilly ,ginger garlic ,hing and add some water,cover the pan & steam the mixture until it softens,cool and mix it along with the rest of the ingredients when u finalize the recipe .
Leave a Message /Query/Recipe request or feedback .
Feel free to BC this post
Add Chef Kishore's BBpin # 22B78A96.
If you found this recipe useful ,You can show your solidarity and keep me motivated by copy pasting the link provided below onto your social media networks & share this extremely versatile recipe with your friends,acquaintances & loved ones.
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