Konkani Solkadhi

Solkadhi in Marathi


Ingredients:
7 to 8 Kokum
1 cup Coconut Milk
1 Green Chili, Finely chopped
1 or 2 Garlic Cloves, finely chopped
2 tbsp Cilantro, finely chopped
1/2 tsp Cumin Powder
Salt to taste
1/2 tsp Ghee
1/2 tsp Cumin seeds

Method:
1) Soak Kokum into 1/2 cup Hot water for 30 to 45 minutes. Squeese and strain.
2) Take Cilantro and 1/4 tsp Salt in a bowl and crush by fingers nicely. Take green chili and little salt, crush it by using spoon.
3) Chop Garlic finely.
4) Crush Cumin seeds coarsely.
Without Temering
In a bowl, add Coconut milk, Kokum water, crushed Cilantro and Chili, choppd Garlic and crushed cumin seeds. Add little salt if needed. Mix nicely.
With Tempering
In a bowl, add Coconut milk, Kokum water, crushed Cilantro and Chili, choppd Garlic. Add little salt if needed. Stir nicely. Heat a small saucepan, add Ghee. Once Ghee becomes hot add crushed cumin seeds and pour this tempering in Coconut milk mixture. stir nicely.
Solkadhi is generally served cold, but it can be serve lukewarm. While serving, sprinkle little Cumin powder. Do not mix Cumin Powder before serving, It will make the color little dull.

Note:
1) Add 1/4 cup Sour buttermilk to enhance the taste.

Aliv Ladu

Aliv Ladu in Marathi

Serves: 6 to 7 Laddus



Ingredients:
1/8 cup Aliv seeds (Halim Seeds / Garden cress seeds)
1/4 cup Milk
3/4 cup Jaggery
1 cup Scrapped Coconut (Fresh)

Method:
1) Soak Aliv Seeds in cold milk for approximately 3-4 hours. After 3-4 hours Aliv seeds will get swollen.
2) Heat a pan, add soaked Aliv seeds, Jaggery, Coconut. Mix well and simmer over medium heat. When the mixture becomes thick enough to form Laddus, turn off the heat and let the mixture become lukewarm. Make medium sized Laddus.

Labels:
Aliv Ladu, Maharashtrian Laddu, Healthy laddu

Ukadiche Modak Maharashtrian

Ukadiche Modak in Marathi

Serve: 15 to 18 medium Modak
Time: 50 minutes

Ingredients:
1 big coconut
grated coconut
2 cups Rice Flour
1/2 tsp Cardamom Powder
Pinch of salt
1 tbsp Oil or Ghee

Method:
1) To make filling, scrape coconut. Fill the measurement of 1 cup with scraped coconut. If you get 2 cups of coconut, you will need 1 cup of Jaggery. Cook the coconut and jaggery together into a pan over medium-low heat. Add cardamom powder and mix. Stir occassionally to avoid burning. Once mixture is thick, turn the heat off.
2) To make cover, boil 2 cups of water, add pinch of salt and 1 tbsp oil. Once waer starts boiling, turn the heat to low and add 2 cups of flour and stir vigorously. Cover and let the steam trap inside to cook the dough. after 2 minutes remove it from the heat.
3) Put the dough over a flat surface. Knead it when its warm (Note 1). Wet your hand with warm water and knead to a soft pliable dough. Use little oil if needed.
4) Make 2 inch balls of the dough. Keep the remaining dough covered. Roll the dough into nice thin disc or spread evenly with your hands and make a bowl. Hold it in your left hand, put 1 tbsp coconut mixture in the center Pinch 5 to 7 times on the edges by keeping equal distance. Pull them together and join to form a peak. It will look like whole garlic bulb.
5) Prepare all the modak and steam cook into a steamer or special modak steamer for 12 to 15 minutes.
If you have excess Rice flour dough remained, add paste of green chili, salt, cumin, turmeric. Also add chopped cilantro. knead nicely. Make 1 inch ball and make it flat to thick patties. Steam them with Modaks.
Offer the modaks with Desi ghee to Ganpati bappa and serve them as sweets at lunch.

Note:
1) If the dough becomes cold before kneading, it won't form a pliable dough.
2) Add some chopped cashewnuts-almonds to Coconut mixture.

Coconut Burfi

Coconut Burfi in Marathi

Yield: 20 to 25 pieces
Time: 50 Minutes

Ingredients:
1 coconut, scraped
350 gram Sugar
2 tbsp Ghee
1/2 tsp Cardamom Powder

Method:
1) Scrape coconut. Only use whiter part.
2) Heat a pan, add 2 tsp Ghee. Add coconut and cook for a minute. Keep stirring to avoid burning.
3) After 2-3 minutes, add sugar and stir. Cook over medium heat. Add Cardamom powder. Mixture will start thickening in 7 to 8 minutes.
4) Grease a glass plate or steel plate with Ghee. Put the mixture and spread evenly. Make a 1 cm thick layer. After 2 to 3 minutes, mark with knife to make 2 inch pieces. Do not separate If you cut after mixture cools down, the mixture will become crumbly.
4) Once mixture cools down separate the pieces.

Note:
1) Add little saffron for flavor and color.
2) If you have mango pulp, add 1/2 cup for Mango Coconut burfi. Only reduce the sugar quantity.