Solkadi

With the days getting warmer, there’s never been a better time to keep cool with our favorite refreshing drinks. One of my summer favorites has to be Solkadi.
 
Solkadi is a popular drink from Maharashtra’s Konkan region.  It is made from Kokum, a plant of the Mangosteen family. It’s the perfect treat on a hot day, and a great digestive too – especially, after a hearty meal. 

Ingredients:
15-20kokum petals
(1 cup filtered water to soak )
1  freshly grated coconut
1-2 small green Chilies
3-4 small garlic cloves
1/2” ginger
2 1/2 cups lukewarm water for grinding
1 tsp sugar
Salt to taste

Method:
For Kokum concentrate:
Take 2 cups of water (preferably filtered water)in a medium-sized bowl. Wash and add 15-20 kokum petals to the bowl. Soak for 1-2 hrs. Crush the Kokum petals with your fingers and squeeze out the pulp.  Next, take a strainer covered with a muslin cloth and strain out all the kokum juice. Alternatively, you can also use readymade kokum concentrate.

Coconut Milk:
Take a fresh grated coconut. Add 2 small chilies, 3-4 garlic petals, 1 tsp cumin, a small piece of ginger and 2 cups of lukewarm water. If you’re unable to find a freshly grated coconut during the lockdown period, packaged coconut will work too.

Grind everything for 2-3 mins. Take a strainer lined up with cheese or muslin cloth and strain the coconut milk through the strainer. Squeeze out all the juice. After draining, use the same ground coconut back in the blender and add about 1/2 cup water and repeat the same steps. In a  bowl, transfer the 1st and 2nd extraction of the coconut milk and add kokum concentrate to it. Add 1 tsp sugar and salt to taste and stir well. Garnish with 1tsp of finely chopped coriander leaves.
Your Solkadhi is all ready to serve! Enjoy!
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Sweet Coconut Rice (Narli Bhaat)

Narli Bhaat, also known as Sweet Coconut Rice, is an authentic Maharashtrian dish. This dish is especially popular during the the full moon festival known as Narli Purnima during the month of Shravan. It is said that fishermen offer coconuts and pray to the sea – asking for tranquility – so that they can continue to fish and take their boats out to sea during the monsoon season. On this day, we also celebrate Raksha Bandan, which is a beautiful celebration of the loving bond between sisters and brothers.

As Maharashtra lies in a coastal region, there are plenty of coconut trees and rice produce which is why this sweet dish was created as a dessert for the observance of this full moon festival.

Here is the recipe of this delicious Narli Bhaat:

Ingredients:

  1. 3/4 cup Basmati rice
  2.  2 + 1/2 tsps of Ghee
  3.  3/4 cup of Sugar
  4. 1/2 cup Jaggery
  5.  2 cups of coconut milk
  6.  2-3 tbs of grated Coconut
  7.  Few Saffron strands
  8. 1/2 tsp of Cardamom powder
  9. 1/4 tsp of Nutmeg powder
  10.  3-4 green cardamom
  11. 2-3 cloves
  12. 7-8 cashew nuts
  13. 6-8 raisins
  14.  1 piece of Cinnamon

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Method:

Begin by  washing and soaking the rice for at least half an hour and then drain the water.

Next, take a thick bottomed pan. Once hot, add 2 tsp of Ghee, cloves and cardamoms. Once this begins to crackle, add the rice to the pan and continue sautéing for 2-3 minutes. Add 2 tbs of fresh coconut and sauté until it turns slightly golden-brown in color. Now, add the coconut milk and stir well.

Let this mixture cook on medium flame for 4-5 mins. Once its starts boiling and bubbles start to form,  cover the pan and let this cook on simmer for another 4-5 mins.

Next, add jaggery and sugar and pinch of salt to it and mix well.  Keep in mind, you can always adjust the sweetness according to your taste.

Cover the pan again and let it cook for some time. Add saffron,Cardamom and nutmeg powder to it.

Finally, remove the cover and add 1/2 tsp of Ghee, roasted cashew nuts and raisins to it. Stir and make sure the moisture has evaporated and rice is well cooked and nicely separated.

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Once it’s ready then transfer to the serving dish and garnished with roasted cashew nuts on top.

Your delicious Narli bhaat (sweet coconut rice) is ready to be served.💕

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Please be sure to check out this video recipe on my facebook page: What’s my plate all about?

If you like this recipe, don’t forget to give it a thumbs up!


Narli Bhaat (Sweet Coconut Rice)

Narli Bhaat, also known as Sweet Coconut Rice, is an authentic Maharashtrian dish. This dish is especially popular during the the full moon festival known as Narli Purnima during the month of Shravan. It is said that fishermen offer coconuts and pray to the sea – asking for tranquility – so that they can continue to fish and take their boats out to sea during the monsoon season. On this day, we also celebrate Raksha Bandan, which is a beautiful celebration of the loving bond between sisters and brothers.

As Maharashtra lies in a coastal region, there are plenty of coconut trees and rice produce which is why this sweet dish was created as a dessert for the observance of this full moon festival.

Here is the recipe of this delicious Narli Bhaat:

Ingredients:

  1. 1/2 cup Basmati rice
  2.  2 + 1/2 tbs of Ghee
  3.  3/4 cup of Sugar
  4. 1/2 cup Jaggery
  5.  2 cups of coconut milk
  6.  2-3 tbs of grated Coconut
  7.  Few Saffron strands
  8. 1/2 tsp of Cardamom powder
  9. 1/4 tsp of Nutmeg powder
  10.  3-4 green cardamom
  11. 2-3 cloves
  12. 7-8 cashew nuts
  13. 6-8 raisins
  14.  1 piece of Cinnamon

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Method:

Begin by  washing and soaking the rice for at least half an hour and then drain the water.

Next, take a thick bottomed pan. Once hot, add 2 tsp of Ghee, cloves and cardamoms. Once this begins to crackle, add the rice to the pan and continue sautéing for 2-3 minutes. Add 2 tbs of fresh coconut and sauté until it turns slightly golden-brown in color. Now, add the coconut milk and stir well.

Let this mixture cook on medium flame for 4-5 mins. Once its starts boiling and bubbles start to form,  cover the pan and let this cook on simmer for another 4-5 mins.

Next, add jaggery and sugar and pinch of salt to it and mix well.  Keep in mind, you can always adjust the sweetness according to your taste.

Cover the pan again and let it cook for some time. Add saffron,Cardamom and nutmeg powder to it.

Finally, remove the cover and add 1/2 tsp of Ghee, roasted cashew nuts and raisins to it. Stir and make sure the moisture has evaporated and rice is well cooked and nicely separated.

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Once it’s ready then transfer to the serving dish and garnished with roasted cashew nuts on top.

Your delicious Narli bhaat (sweet coconut rice) is ready to be served.💕

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Please be sure to check out this video recipe on my facebook page: What’s my plate all about?

If you like this recipe, don’t forget to give it a thumbs up!