How to make Sol Kadhi Shots with Prawn Golgappa -
Golgappa gets a new identity – stuffed with spicy prawn mixture and served with sol kadhi. Sol Kadhi a well known drink from the Konkan area of Maharashtra. It is a cooling drinking and acts as an appetizer. Try this unique twist to your regular gol gappas.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Kokum petals (कोकम की पँखड़ियाँ), Scraped coconut (कसा हुआ नारियल)
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Vegetables In Noodle Basket Bhajanee Chakli Fried Pomfret Chicken Satay
Sol Kadhi Shots with Prawn Golgappa Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 41-50 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Sol Kadhi Shots with Prawn Golgappa Recipe
Kokum petals soaked in warm water for 30 minutes 6-8
Scraped coconut fresh ½ cup + 1 tablespoon
Prawns (kolambi/jhinga) chopped ½ cup
Puris 16
Ginger 1 inch
Green chillies 2
Salt to taste
Fresh coriander leaves chopped 3 tablespoons
Garlic cloves roughly chopped 3-4
Tamarind paste 1 teaspoon
Turmeric powder ¼ teaspoon
Red chilli powder 1 teaspoon
Oil 1 tablespoon
Method
Step 1
To prepare coconut milk, grind ¼ cup coconut along with 1 cup water to a smooth mixture.Place a muslin cloth on a strainer and strain the ground coconut in a bowl to get the milk.
Step 2
Grind together kokum petals, ½ inch ginger and green chilli to a smooth mixture. Strain this mixture into the coconut milk and mix.
Step 3
Add salt and 1 tablespoon coriander leaves and mix well. This is sol kadhi.
Step 4
Grind together remaining ginger, remaining green chilli, 1 tablespoon coriander leaves, 1 tablespoon coconut and garlic to a smooth mixture.
Step 5
Take prawns in another bowl. Add ginger-coconut mixture, tamarind paste, salt and turmeric powder and mix. Add chilli powder and mix well.
Step 6
Heat oil in a non-stick pan. Add marinated prawns along with the marinade and cook for 2-3 minutes.
Step 7
Add remaining coriander leaves, mix and cook till prawns are done. Transfer into a bowl and cool.
Step 8
Pour sol kadhi into individual shot glasses. Make cavity in each puri and fill with some prawn mixture.
Step 9
Place each stuffed puri in top of short glasses and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
