A Chef's Melody

Sol kadhi is paired with a non veg meal in maharshtra and Goa especially when the meal comprises of fish.Sol kadhi is drank at the end of meal to aid digestion. Ingredients 1 coconut grated 7-8 sol/kokum 8 cloves garlic 4-5 black peppers 1 tsp salt 2 Tbsp cilantro,finely chopped Here's what you need to do Boil 2 cups of water.Add the kokum to it and set aside for 1 hour. Grind coconut,black peppers,garlic with water and extract milk from it.Strain. Fish the kokums out of the water and add the coconut milk to il. Add salt and cilantro. Tip: If you have access to canned coconut milk the recipe goes as below. Boil 2 cups of water.Add the kokum to it and set aside for 1 hour.Fish the kokum out add canned coconut milk to it.Heat a saucepan,add a tsp ghee.When hot add jeera 1 tbsp minced garlic and a tsp chopped green chillis.Add this tempering to the kokum coconut milk mixture.Add salt and cilantro.

This is a typical Maharashtrian recipe with a concept of North Indian koftas but with just a touch of spice to enhance the gravy. Ingredients 1 cup gram flour (besan) 1 medium red onion,finely chopped 2 tsp chili powder 1/2 tsp turmeric 1 1/2 tsp salt or as per taste 1 tsp sugar 1 tbsp oil handful of chopped cilantro tamarind extract from a lemon size tamarind bowl Grind to paste 1 cup fresh/frozen coconut 3 garlic cloves,minced 1 tsp onion 1/2 tsp coriander seeds 1/8 tsp black pepper powder Grind the above ingredients with little water to a smooth paste Here's what you need to do In a bowl mix together besan ,half of the chopped onion,1/2 tsp chili powder,1/4 tsp turmeric,1/4 tsp salt,1/2 tsp sugar and 2 tbsp cilantro and with little water mix to form a stiff dough. Grease your hand with little oil and make lemon size balls of this dough. Heat oil in a kadhai,when hot add the onion and fry till translucent. Add the ground paste,chili powder and  turme...