How to make Sol Kadhi - SK Khazana -
Extremely cooling, this drink is generally served with fish curries
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Kokum petals (कोकम की पँखड़ियाँ), Fresh coconut (ताज़ा नारियल)
Cuisine : Goan
Course : Beverages
For more recipes related to Sol Kadhi - SK Khazana checkout Solkadi, Sol Kadhi, Kokum Sharbat - cook smart, Kokum Sharbat - SK Khazana . You can also find more Beverages recipes like Apple and Cinnamon Ice Tea Coconut Twist Pink Blush Pista Doodh
Sol Kadhi - SK Khazana Recipe Card
Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar. The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies. Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.
Prep Time : 2-2.30 hour
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet & Sour
Ingredients for Sol Kadhi - SK Khazana Recipe
Kokum petals soaked in hot water for 2 hours 18-20
Fresh coconut scraped 1 cup
Green chilli finely chopped 1
Garlic cloves 4-5
Salt to taste
Fresh coriander sprigs 7-8
Method
Step 1
Put the kokum petals, with 1 cup of the water they were soaked in, in a blender jar and blend to a smooth and fine paste.
Step 2
Line a strainer with a muslin cloth and place over a bowl. Pour the kokum paste into it. Bring the edges of the cloth together and squeeze to get all the extract out into the bowl.
Step 3
Put coconut, green chilli, garlic cloves and salt with 2 cups water in the blender jar and blend into a smooth paste. Strain the ground coconut mixture through the same strainer into the same bowl and mix well.
Step 4
Pour into individual serving glasses, garnish with coriander leaves and serve.
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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.
