GOAN SOL KHADHI BY SAPNA NAYAK

SIMPLEST GOAN RECIPE TO TRY OUT TODAY...!

GOAN SOL KHADI 

INGREDIENTS 

Coconut Milk - 100 ml

Aamsol or Kokum – 7 to 9

Green Chillies – 2, medium length, finely chopped 

Ginger – 1/2 inch, peeled and finely chopped

Asafoetida (Hing) – qtr tsp

Salt to taste

Oil - 1 tsp 

Cumin seeds - 1 tsp 

METHOD :

Boil water and add Kokum . Allow it to cool down add ginger and green chillies and salt. Mix it well. Now stain it. Add coconut milk (Remove milk from grated coconut ). 

Heat oil and add cumin seeds and curry leaves and hing. This tempering is optional to add on that sol khadi.

Its ready to be served.

CHERRY CAKE BY SURESH KABADKAR

 A BEAUTIFUL CAKE WITH VERY LESS INGREDIENTS

CHERRY CAKE

Ingredients:
2 eggs ;
¾ cup maida ;
¾ cup sugar ground to a powder ;
½ cup any cooking oil which does not have strong smell ;
1 ½ tsp baking powder ;
salt 3 pinches.;
 ½ tsp vanilla .

Method :

Sieve the maida, baking powder and salt 3 times and keep aside. Beat the eggs and vanilla with a handheld electric egg-beater till it becomes frothy and light. Add sugar in 2 or 3 batches as you are beating. Next add the oil the same way. Stop beating and fold in the maida mixture gently in a cut-n-fold method. Pour into a baking dish (which has been lined with greased butter paper) about 7 “ to 8” diameter. Microwave on high for 4 minutes.

When cooled , Sieve powdered sugar on top of the cake with the help of a tea-strainer and decorate either with cocoa powder and glaze cherries or as desired.

Serve with sweetened whipped cream.

If you are lactose intolerant, can serve with any fruit juice slightly thickened with corn starch or a thin pouring custard. This cake is not very sweet, so you can serve with any other accompaniments

DOUBLE BEANS BIYE GHASHI HUMMAN BY SHAMALA BHAT

A TRADITIONAL KONKANI DISH MADE WITH DOUBLE BEANS

DOUBLE BEANS BIYE HUMMAN

INGREDIENTS :

Use fresh double beans or dried means soak over night - 100 GMS

Fresh Coconut- grated - 1 CUP

Tamarind paste - 

Red chili- Kashmiri -8 and regular - 6

Hing (Asofoetida) - Pinch

Oil to temper.

Salt

METHOD :

The grated coconut, red chilies and tamarind paste may br ground to a pulp using a food processor.

Boil this paste.

Cook the double beans until properly done 

Add the dubble beans to the coconut chilli tamarind paste

Heat 2 tablespoons of oil and add the asoefoetida (Only a pinch)

Let it heat for 2 minutes and add this hot oil to the beans curry.

Add salt and allow to simmer for a few minutes