Solkadhi Recipe

Solkadhi is a refreshing drink from Konkan (Maharashtra). It is a perfect summer cooler as well as great digestive drink. You can even have it with steamed rice as a curry and also after meal as a digestive agent. Such a versatile dish, isn't it?

It is made with kokum and coconut milk. If having with rice do give a tempering of mustard seeds, cumin seeds, red chili, curry leaves and oil to it as it tastes even better.

How To Make Solkadhi?

Ingredients 

Coconut - 1
Kokum - 12
Salt - As Per Taste
Green Chili - 2
Ginger - 1/2 Inch
Coriander - 1 tbsp (optional)

Instruction 

Soak the kokum in 1/2 cup of hot water and keep it aside for 1 hour.  Now squeeze it very well. Kokum extract is ready. Keep it aside

Grate coconut and transfer it to mixer vessel. Pour 1 cup of water and blend it well. Now strain the coconut milk with a strainer. Put extracted coconut back in the mixer vessel with some water and blend it again. Strain the coconut milk again.

In a mortar and pestle crush green chili and ginger with a pinch of salt.

Now add the kokum extract, 1 cup of water, crushed green chili and ginger to coconut milk and then add salt. Mix well.

Pour it in a glass.

You can garnish it with coriander leaves.

Your Solkadhi is ready to serve.

Chicken Tikka Recipe

Chicken Tikka is a well-known appetizer. It is very tasty dish. You can find this in almost every restaurants here. This dish is marinated twice and then grilled in tandoor or oven.

I got this recipe from Sanjeev Kapoor Khazana. You can check the video where Chef Harpal Singh detailed about this recipe.

How To Make Chicken Tikka?

Ingredient

Boneless Chicken - 1 Kg

First Marinate

Ginger Garlic Paste - 2 Tsp
Red Chili Powder - 1 Tsp
Lemon Juice - 1 Tbsp
Salt - As Per Taste

Second Marinate

Yogurt - 200 Gms
Gram Flour - 2 Tbsp
Ginger Garlic Paste - 1 Tsp
Red Chili Powder - 1 Tsp
Turmeric Powder - 1/4 Tsp
Carom Seeds - 1 Tsp
Garam Masala Powder - 1/2 Tsp
Oil - 2 Tbsp
Salt - As Per Taste

Instruction

In a bowl add chicken pieces and the above ingredients from first marinate list i.e. ginger garlic paste, red chili powder, lemon juice and salt. Mix all well and keep aside for 20 mins.

Now heat a pan and add oil to it. Once the oil is hot add carom seeds and gram flour. Cook on medium flame and keep stirring continuously. Cook for 1 min or till you get a nice aroma of gram flour. Once done switch off the stove.

Now for second marinate, in another bowl add yogurt, ginger garlic paste, red chili powder, turmeric powder, garam masala powder, gram flour mixture and salt. Whisk it well.

Now add it to marinated chicken piece and mix well. Set it aside for 3 to 4 hours.

After 3 to 4 hours thread the chicken pieces on skewer.

Pre-heat the oven at 200 Deg C.

Now put the skewer on rack and place it in the oven. Roast it for 20 mins or till the chicken turns tender.

Your Chicken Tikka is ready to serve.

Serve it hot with green chutney.

Crunchy Masala Papad Recipe

Masala Papad is the best appetizer. It is very tasty, crispy and crunchy. It is served as a starter in restaurants. It is very easy to make. The papad used for this dish are bascially urad dal one.

To make this dish deep fry or roast papad and top it with onion, tomato, coriander leaves, red chili powder, chaat masala and amchur powder mixture. I prefer deep frying the papad but you can even roast it. You can serve it as a starter, side dish with meal or as an evening munch.

How To Make Masala Papad?

Ingredients

Papad - 4
Onion - 1 Medium Size
Tomato - 1 Medium Size

Red Chili Powder - 1/2 Tsp
Chaat Masala - 1/2 Tsp
Amchur Powder - 1/2 Tsp
Coriander Leaves - 1/4 Cup
Salt - As Per Taste
Oil - For Deep Frying

Instruction

 

Chop onion, tomato, green chili and coriander leaves. In a bowl mix chopped onion, tomato, coriander leaves, red chili powder, chaat masala, amchur powder and salt. Keep it aside.

Now heat a pan and add oil for deep frying. Once the oil is hot put papad in the pan and deep fry it till crispy.

Transfer it to tissue paper to absorb the excess oil.

Sprinkle some red chili powder and chaat masala on the papad.

Now spread the onion and tomato mixture on papad.

Your Masala Papad is ready to serve.

Serve it as a starter or as a side dish with your meal.