Sol Kadi

Sol Kadi

Here in Goa SOL-KADI and SHEET(pronounced as Sheeet) is everyday food just like any South Indian having curd rice. A beautiful ending to a lovely meal. It is a digestive, an antacid that works wonders after a nice spicy fish curry rice.
The colour of the curry is a beautiful pink………….. baby pink, complete it with a few leaves of coriander and chopped green chilli.
We had 'SOL-Kadi" today after a long time and I remembered my brother –in-law Rajesh a lot. When he visits us in Goa he requests for "SOL- KADI" and he loves it. If anyone can guzzle it down he can.

This recipe is dedicated to him.
Ingredients:
1 Grated coconut
2 green chillies (adjust as per taste)
3-4 pepper corns
2-3 cloves garlic
5-6 amsol
Method:
Grind all the ingredients except the amsol/sola with a little water (say ¾ to 1 cup).
In the bowl you want to make the KADI put the sola and strain the ground coconut through a fine strainer. Press with a spoon or if you prefer squeeze all the juice.
Repeat 2 more with lesser water.
You can always adjust the consistency of the curry but I like it thick.
Let the sola rest in the curry for atleast ½ an hour.
Sprinkle salt to taste, coriander and chopped chillies.
You can serve it with plain white rice or a spicy pulao. Tastes good when you have it as a drink.
Rajesh Cheers!!

Award

HURRAY!! 
I WON MY FIRST AWARD EVER!!
Thanks Sujana !! 


This is my first award and I am ecstatic!! Thanks again Sujana!

Awards Time

I received my first award in October from Sujana  Thank you Sujana !  The award she has passed on to me had a rule attached to it - asking me to pass the award on to 15 other blogger friends. Since, my first award was a great source of inspiration, I was on the hunt to find new budding bloggers, on to whom I could pass the 'One Lovely Blog Award'. Finally I think, I have found the deserving blogs that need to be highlighted.

I am handing over the 'One Lovely Blog Award' to the following 14 bloggers, do check out their lovely blogs, when time permits.

1.Shilpa from http://www.aayisrecipes.com/
2. Priya from http://priyaeasyntastyrecipes.blogspot.com/
3.Sushma Mallya from http://authenticfooddelights.blogspot.com/
4.Satya from http://superyummyrecipes.blogspot.com/
5.Manjula from http://www.manjulaskitchen.com/
6.Jagruti from http://joyofcooking247.blogspot.com/
7.Gayatri from http://gayathriscookspot.blogspot.com/
8.Sujana from http://worldofsujana.blogspot.com/
9.To the contributers of http://beyondcurries.blogspot.com/
10http://evolvingtastes.blogspot.com/
11.Meena of http://www.hookedonheat.com/
12

The 'Sunshine Award', was passed on to me by Chaitrali Pathak. Do check out her blog 'I am not a Chef'and I am thankful to Chaitrali for the lovely award and would love to share this award with all my blogger friends.

Pasta

I had read this recipe for pasta  here  at Priya's site it looked delicious and I was dying to try.

So when it was my younger daughter's ninth birthday I decide to make it!

 The next logical step would be to just list out the ingredients, buy them and make the pasta, simple, as my logical hubby dear told me! The catch was that I had left everything to the last minute and panicked. I could not find the recipe!!  I had not bookmarked it or copied it or e- mailed it and the recipe base that his lady has is amazing…  So I did the next best thing I am very good at you guessed it I went on improvising as I went by.

Ingredients

For The Pasta:

500 g Boccoli 55 Pasta (I mistook it for elbow pasta it turned out to be a squiggly pipe)

5 tblspn Oil

2 tblspn Garlic, crushed

7-8 large onions, chopped fine

250 grams paneer/cottage cheese, cubed

2 cups bite sized cauliflower florets

100 grms of baby corn cut in small pieces

20 olives  

2 red capsicum deseeded and chopped

1 green capsicum deseeded and chopped

2 cups cabbage cut into fine long strips

Salt

Method:

1.       In a large vessel boil about 8 litres of water with 2 tblspn of salt and oil.

2.       In the boiling water add the pasta and boil till the pasta is cooked or you can cut the pasta with the slotted spoon easily.

3.       Drain the pasta and cool immediately. Apply oil to the pasta and keep aside.

4.       Heat oil in a kadhai and the garlic and fry till golden brown.

5.       Add the chopped onion and fry on medium heat till translucent.

6.       Add panner stir on high flame; add the cauliflower the cauliflower florets stir for about 3-4 minutes next add the baby corn. Put out the flame.

7.       Add salt mix now add the olives, chopped red and green capsicum and cabbage.

8.       Add the pasta mix well.

9.       Serve with tomato sauce, white sauce or pungent sauce.

Pachdi/Raw Salad

Pachidi/ Raw Salad

I remember staying in my friend Savitri's place she is better known as Savi and she took me all around her vegetable garden plucking various leaves and god alone knows what and making a salad out of the leaves she had plucked along with some tomatoes, cucumbers, onions etc.
I was sure she had set out to poison me and I told her as much. So to prove that she was not out to murder me she ate a full plate first only then I ate it. And was I hooked!!
My elder daughter loves this salad and I make it often mainly when we get radish greens, tender, juicy and green.( Do I sound like Rapenzul's mom?)  The other day I made it after a long time so I thought of posting this recipe. There are ingredients in this recipe but no measures as mix as per your taste but be sure to finish it off in one sitting as it does not taste as good later.
Ingredients:
Radish leaves chopped fine
Radish grated
Tomato chopped fine
Onion chopped fine
Coconut (Savi had used roasted ground nut powder but I prefer coconut)
Salt
Sugar
Lime juice
Oil for phodni (about ½ tblspn)
Mustard
Green chillies (I chopped them fine but you could just slit them)
Method:
1. Mix all the ingredients.
2. Heat the oil and crackle the mustard seeds.
3. Add the green chilli.
4. Add to the salad. Mix well and serve.

P.S. I have added a few slices of apple cubed .