INSTANT SOL KADHI | सोल कढी - USING STORE BROUGHT COCONUT MILK

"SOL" shortform of "AAMSOL" or "AAMSUL" is popularly known as KOKUM.It is grown tremendously in "KOKAN".It has many medicinal properties.And is used by almost everyone in Maharashtra in regular cuisine.

This savory beverage is very refreshing,cooling and healthy too.Very easy to make and is loved by everybody.Being from Belgaum,whih is pretty much close to Goa,I grew up drinking this.My mom still makes using fresh ingredients.But,today,we will make it instantly where we will use store brought coconut milk.

INGREDIENTS :

1. Aamsol or Kokum Water/Extract - 1 Cup.Soak 1/2 Cup of Kokum in 2 Cups of water for 3 to 4 hours.better if soaked for more hours.We might need some extra extract depending upon taste.
   
2. Store Brought Cocnut Milk - 1-1/2 Cup (Bring it to the room temperature before using)

   
3. Cumin Powder or Crushed Cumin - 1 Tsp
4. Kaala Namak or Padelon (पादेलोण) - 1/2 Tsp
5. Sugar - 1 Tsp
6. Chilli and Garlic paste - 1/2 Tsp (Optional)

STEPS

• Add everything to a vessel or Container and mix it well.I recommend churning it using Ravi.
• Add water as needed as everthing we have mixed here is concentrated.Bring to the consitency f buttermik.
• Serve with meals or drink after meals with ice cubes in it.

TIPS:

• You can adjust the quantity of Kokum extract as per your taste buds.

ORANGE SORBET WITH GINGER FLAVOR

A good and easy option for summers.Better way to avoid heavy dairy products and still enjoy the feeling of Ice cream.Completely vegetarian,no chemicals,no preservatives.It takes almost 24 hours to be ready for serving.Steps are more here but actual making is really easy with less involvement of time.

INGREDIENTS:

1. Orange Juice - 1 Cup (Concentrated)
2. Sugar - 1 Cup
3. Ginger Juice or Extract - 5 Tbsp
4. Salt to Taste

STEPS :

• ORANGE JUICE - Make Pureé out of Oranges.Strain the juice and keep aside.
• GINGER EXTRACT - Take around 1 inch Ginger.Chop it finely.Now smash it using Mortar and Pestle.Now add some water(2 Tbsp) and again smash it.Take the extract out, Repeat this for two to three times.Do not throw the remaining ginger.
• SORBET - The whole process takes approximately 24 hours.So one has to start the preparation the previous day to get Sorbet on the day its going to be served.
• DAY 1(In the Morning) - SORBET MIXTURE - In a pan, Add Orange Juice,Ginger Extract and the remaining ginger,Sugar,Salt and 11/2 Cup of Water.Now we have Sugar to Liquid ratio as 1:2.
• Keep this mixture to boil on medium feet.Keep on stirring so that it does not burn at the below.
• Once it starts boiling,put the flame off and let it cool down completely.
• In a bowl transfer the mixture and keep it in the freezer to freeze.Let it freeze completely.It takes around 8 to 10 hours.
  
• After it is frozen,take it out.Prick it with a fork so that it loosens up.You can easily transfer it to blender to blend.
  

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• Blend it neatly (I used "Ice Crush") button for this.Shuffle the mixture ass needed while blending.
• Now you can see that it is turning into nice,smooth and creamy mixture.Once blended well again transfer back to the same bowl.Make it even by patting the bowl and Keep it back for freezing for another 12 hours at least.
  
• IMPORTANT - The process of blending and putting back for freezing back has to be really quick.Do not let it melt after blending.Or else,that smooth,creamy texture we have achieved will be lost.
• DAY 2 - Now Sorbet is ready to be served for the next day.Now its ready and you can serve anytime you want.
  

कैरी चे पन्हे | Kairi che Panhe | Raw Mango Juice

'Kairi che Panhe' also called 'panha' some times is a sweet juice made out of Raw Mango (Kairi). This is also know as 'paanka' in Kannada.This is an authentic beverage of Maharashtra and also found in many regions of Karnataka.

As soon as the 'Chaitra Maas' begins(First month of Hindu Calender), which falls between March and April,the very first thing comes in mind is 'Kairi cha Panha' and 'Kairi chi Daal'.It is a must in every home as long as one is able to get the raw mangoes.A refreshing drink.Let us learn to make it.

There are different versions of making this Panhe.Some people add Sugar and Some add Jaggery.Also,method of preparation is different in many ways.This is one of them,which I really find easy

Servings : 8 to 10 glasses.

Ingredients :

1. Raw mango - 1 (Big size)
2. Jaggery - 2 Cups
   
3. Cardmom Powder - 1/4 Tsp (It is required while serving)
4. Salt - As required

STEPS :

• Pressure cook the Raw mango.Let it cool down.
• Peal it and take out the pulp in a bowl.Mash it well
• To that add jaggery andleave it for around 1 hour.After Jagerry is softened,mix it well in the pulp.
  
• Blen this in the blender so to avoid the fibrous texture.
• Now this Pulp is ready.Refrigerate it.It should remain good for atleast 8 days in Fridge.

SERVING METHOD : 

1. While Serving,Take out the pulp.To that add the Cardmom Powder.
   
2. Keep adding water water until you get the consistency you get.Consistency should be neither too thick,nor too watery.
3. Add the salt if needed and serve it.
4. You can add Ice cubes while serving.

TIPS :

• Add the Cardmom powder fresh.Do not mix in the pulp while refrigerating.It over takes the other flavors.
• We have already added the Jaggery in excess amount so that when water is added, the taste is balanced.But, depending upon sourness of mango, you can always adjust the quantity of Jaggery.
• Adding Cardmom is optional.

नाचणी चे आंबिल | ರಾಗಿ ಅಂಬಲಿ | Red Millet Savory Porridge

'Nachani cha Ambil(Marathi)' is a fanous and 'must have' beverage in all Maharashtrian and Karnataka homes.But let me tell you, not only in India, but this beverage is consumed in many parts of the world with different names.'Raagi Ambali or Abmli' is the Kannada name..It's a savory porridge.

This is the most popular summer cool drink in both villege and cities.If you go the villages in Karnataka (North) and Maharashtra, you will definitely get to see this and of course you cannot deny their hospitality. Because Red Millet is rich energy source, one cannot say no to it.

Ragi keeps the body cool.

Let us learn how to make.There must be many versions of making this.It is one of them.

The following measurements makes around 6 glasses depending upon the consistency one likes.

Ingredients :

1. Ragi or Red Millet flour - 1/2 Cup
2. Green chilli - 1 (Depending upon how much spicy you want, you can adjust the quantity)
3. Garlic - 2 cloves
   
4. Salt to Taste
5. Butter milk - As Required (For 6 people, around 1 liter must be sufficient).

STEPS :

• In a container,add 750 ml water and keep to boil.
• Add salt
• Cut the Chilly and garlic and mash it and add immediately to the water.
• Now, make a paste of Ragi flour.This paste need not be thick one,Make sure,there are no lumps in the paste.
  
• By this time,water must be boiling.Bring the flame to low.
• Now start adding the Ragi flour Paste with one hand and keep stirring the water continuously with the other hand.
• Do not stop stirring until the porridge is cooked.It takes around 5 -7 minutes to be cooked.This helps avoid lumps in the porridge.
• When it is really cooked,it turns out to be dark brown.
• Keep For cooling.
• In a glass, add this Ragi ambli and buttermilk.Mix well and is ready to serve.
  

TIPS : 

• You can add some extra salt to Ambli.So when you add the buttermilk, the taste gets balanced
• Make sure that the flour is cooked well.Uncooked porridge results into bitter taste.
• You can refrigerate this  Ambil or Ambli and add fresh butter milk whenver needed to serve.
• This is supposed to be drunk cold.
• You can add chopped MINT leaves to buttermilk.It tastes really good.
• You can skip adding chilies and garlic,Makes better option for kids