Kokam kadi or sol (spelled as "soul") kadi is a good digestive drink, and is a perfect combination with non-vegetarian items; especially the sea food. The item is a must have in Konkani cuisine, especially during the hot, humid summers. This can be had for lunch or dinner. The primary ingredient is the kokam fruit, found predominantly in western coastal regions of India. 

For preparation, you may use the dry skin of kokum soaked in water or raw fruit concentrate called as Kokam aagal. I use kokam aagal in my preparation.

Ingredients:

Shredded coconut-1/2 cup

Garlic cloves-6-8

Green chili - 2

Kokum agal or kokum fruit extract- 5tsp

Water-5 cup

Method:

Grind shredded coconut, garlic clove and green chili with little water.

Take out the cocunut milk from the above gridded mixture using cotton cloth or channi(jali)

Add kokum extract to it. The mixture will have a pinkish hue.

Add remaining water.

Sola kadi is ready to serve.

Hatvan is a famous traditional Konkani recipe which is given to postpartum mother (aka बाळांती ) along with ghee, to regain the energy and strengthen the bones. It tastes like Chyawanprash. Even normal people [including men :)] can have one spoon  of Hatvan daily  with ghee. For 500 gm of hatvan you need.


Ingredients:
Dry ginger/सूंठी -250 gm

Poppy seeds/खस्खासो -100 gm

Withania somnifera/अश्वगंधा -50 gm

White or black sesame seed  (काळो तीळू )-25 gm 

Small Caltrops/नेगीळ  मुल्ळू -25 gm

Cumin seeds/जीरा -10 gm

दगड  फुल / Black stone Flower -4 gm

Cinnamon  (दालचीन)-5 gm

Cinnamon leaves  (पतरी )-10 gm

Nutmeg  (जैफ्हला )-1/2

मायफळ /Oak gall-(In picture it is looks big in size, but it is small (the diameter will bearound 5 cm))

  Malacca bean  / गजगो : 2 (Shelled) Kannada: Gajagakayi, Hindi: Kanja, Karanju, English : Fever nut, Bonduc nut, Physic nut.Marathi: Gajaga, Sagargoto.  
(Childern use this to play  as  well  ).

Katkurvani - small piece of 5 cm

Markadani पाला [ no  suitable  english  translation  found  ]- small piece o f 5 cm

Chalbija-२ [ no  suitable  english  translation  found ]

य्येकांनदा  /Sweet Flag-1 piece of 5 cm, Hindi -Bach, Gorabach, Kannada-: Baje,Bajegda

Maakar miri-4-5(which resembles like pepper will a small stick on it) .

Fennel seed/बडीसेप -10gm

Ajwain/वोव्य्नेन - 5 gm

Black cummin/शाही  जीरा -3gm

Star arise  / Nakshatra-1

गोड्कास्था / licorice -1 piece of 5 cm

Dinka/ edible gum -10

Ipli -4  (In picture it is looks big in size, but it is small (around 5 cm))

You can get most of the above spices in a tradional indian spice shops.


Dry all these spices in sun light for two days so that any residual moisture evaporates.
Crush some of the hard spices into pieces and grind them all  into fine powder.


Hatvan Preparation:

Take  4 glasses of coconut milk in a kadayi (Heavy bottomed pan ).

Add 2 cups of jaggery. Keep the flame on medium settings and go on stirring till it gets  into thick viscous form.


Hatvan is ready. Once the mixture cools down, store it in a vessel . 



To store it for long times (years down the line), refrigerate teh same in deep freezer.

 

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Karate stands for  bitter gourd in Konkani language and sassam stands for curry made form coconut and mustard seeds. The good part about Karate sassam is that the vegetable does not taste bitter at all, due to use of ghee.

Ingredients:
Bitter gourd/ karate-1
Mustard seeds (सास्सम)-2 tsp
Ghee or Cocunut oil (Ghee is strongly recommended) -3 tsp
Red chili-1
green chili-3
Shredded coconut-1 cup
Salt -As per taste
Tamarind piece -3 cm or tamarind extract-1 tsp
Water-1/4 cup


Preparation:
Green chili masala: Grind shredded coconut,green chili, tamarind piece using little water.

Cut bitter gourd in to small fine pieces and wash with salted water.


Take a small frying pan/kadayi. For seasoning, put mustered seeds in oil, and once they start sputtering add red chili .


Then add  bitter gourd and roast till it turns to dark brown color in medium flame for about 15 min.

Take green chili masala in a container / vessel and add the above fried bitter gourd .
Now add water and salt as required.


Curry is ready to be served!!!

"Tikshe" means spicy in Konkani language and "phovu" means flattened rice. The spicy flattened rice is usually had as breakfast or evening snack and is a good combination with upma.
It is very easy to prepare. I assume that you have the phova masala ready as well. 


Ingredients:
Thin Flattened rice (पात्तळ फोवू )-2 cup
Shredded coconut - half -cup
Jaggery -half cup
Salt -As per taste
Phova masala -3 tsp


Method:
Take shredded coconut,jaggery , phova masala in a container, and mix it throughly .
Add salt as per taste.
While serving add flattened rice .

Tikshe phova is ready.


Take 10 in for preparation.

Phova Masala is very handy masala, which can be  mixed with flattened rice [phovu] and puffed rice [Churmuro or mandakki]. The masala is readily available in Uttar Kannada district areas like Kumta and Honnavar. My mother-in-law generally prepares and stores this masala once in 6 months. I thought of writing about it in my blog as it is very useful for preparing time-pass food items and curries as well. You can store it for long time (6 months - 2 years), if u keep it in a dry place.


Ingredients: For 1 cup of powder (~250 gms) :
Coriander [कोथांबरी ] seed-2 cup

Cumin [जीरे ]seed-1/2 cup

Fennel seed  [बडीशेप]-1/4 cup

Clove [लवंग] -5 -6

Cinnamon [दालचीन] -5-6 

Nutmeg-1(जाय  फळा  in kannada ಜೈಕಾಯಿ )

Red Chili powder- Half cup
Turmeric powder-1 tsp


Preparation Method: 


Keep Coriander seed,Cumin seed,Fennel seed,Clove,Cinnamon and Nutmeg in sun light for 2 days, so that all moisture is removed. If you can't use sunlight, you can roast them on light flame as well for 5 minutes. Obviously, masala powder prepared  with sun-baked spices does taste better that roasted one. 

Mix all the above mentioned spices and grind them to fine powder. 
Use a cotton cloth sieve  (In Konkani: वस्त्रा  गाळणे) to separate fine powder from spice mixture residue.

Allow the powder to cool down in a flat plate and then store it in air-tight container, waay form moisture. 


Phova masala  is ready to be used.
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Aappes are a traditional recipe of south India and made of shredded rice. In Konkani Kabbu means sugarcane and rossue means juice, so these aapes are made with sugarcane juice to sweeten them. My mother in- law  told  me that there are two types of sugar cane: one which is used for  raw-sugar  preparation, then other one is for jaggery preparation.

I have used the juice which we get in the city. The aappe made with this cane juice are light brown, while those made from jaggery cane are dark brown and taste better. 

Aappe preparation also requires a special pan [as shown below], which can be obtained in traditional Indian metal- shop

Aappes requires overnight preparation time.

Ingredients:
Rice -One and half cup
Shredded coconut-1 cup
Sugarcane juice - 2 cups
Jaggery -1 cup
Flattened rice [फोवू ]-1/4 cup
Salt-1 tsp
Cardamom pods -2
Cashew nut or ground nut (Ground nut should be soaked for 1 hr before adding ) : 5- 6 pieces


Method:
A day before baking aappes:

Soak rice in 1 1/4 cup sugarcane juice for about 3 to 4 hrs.


Soak flattened rice in 1/4 cup sugarcane juice for about 1 hr before grinding. 

Grind rice along with remaining sugar-cane juice, shredded coconut, jaggery, cardamom pods and flattened rice to form the batter. Grind till the batter turns to coarse consistency like semolina/rava/sooji.  Don't grind it too fine, otherwise you will find it difficult while baking it in the aappe pan (tavo).

Next day:
Add salt and cashew nut or ground nut in the batter, then mix it throughly .
Heat aappe tava to medium hot.

Then take small quantity at a time and put it in tava on a low flame.

If u find the one side of it is cooked turn to other side.

Appe is ready to serve along with ghee or chutney.

In Konkani , pitto means powder. This powder is prepared out of dried coconut with spices added in, so that shelf life is long. This is a good spicy compliment with idli, dosas and pancakes.


Ingredients:
Shredded coconut or desiccated coconut-1 cup
Tamarind piece of 5 cm
Curry leaves-2 skits
Fried gram-1/2 cup roasted and grinded into fine powder.
Ground nut-1/2 cup roasted, peeled and grinded into powder.
Red chilli powder-1/2 cup or as per spice tolerance
Asofoetida/hing- 1 cm
Cumin-1 tsp roasted
Sesame -2 tsp  roasted


Method:
Take heavy bottomed pan ( kadayi ). In it, fry shredded coconut,tamarind and curry leaves till they turn to golden brown color.

Grind the above mixture in a mixer/grinder. Half way through (~ 10-15 seconds later),  add, Asofoetida, cumin and sesame and continue with the grinding. 
Finally add fried gram powder, ground nut powder and red chili powder to the mixture.

Chutney pitto is ready to be serve with steaming hot idlis.

Dudh Miri (Pepper Milk)
In Konkani Dudh means milk and miri is black pepper.


This is drink mainly given during  postpartum period for mother [ aka Balanti] (Mainly on 5th day). It has been traditional belief that if mother drinks dudh miri, the lactation efficiency improves.


For 1 glass of Dudh miri you need:


Ingredients:
Pepper-1/2 tsp(Miryakana)

Turmaric finger-5 cm or Turmeric powder : half tsp


Clove-1

Cardamom -1 pod

Nutmeg, shelled -as small as mustered seeds

Ghee (clarified butter)- 2 tsp
Ghud / Jaggery  -2 tsp
Milk / Dudh- 1 cup


Method:
Roast pepper, nutmeg, cardamom, turmeric in ghee.
Grind the roasted spice mixture in a grinder / mixer along with milk.
Add jaggery to milk and bring it to boil. Dudh miri is ready.