Egg Masala Fry, Ukde Sheet and Sol Kadhi

Ingredients

• 1.5 cup Ukde Tandul (Also known as Goan red parboiled rice)
• 6 cup Water (For boiling the rice)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Rinse and Soak the Rice

   • Place the Ukde Tandul in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains, until the water is no longer cloudy.
   • Add enough fresh water to cover the rice by at least 3 inches.
   • Let the rice soak for a minimum of 30 minutes, or up to 1 hour. This step is crucial for ensuring the grains cook evenly and become tender.
2. 2

   Boil the Rice

   • Drain the soaking water completely from the rice.
   • In a large, heavy-bottomed pot, bring 6 cups of fresh water and 1 tsp of salt to a rolling boil over high heat.
   • Carefully add the soaked and drained rice to the boiling water. Stir once to prevent the grains from sticking to the bottom.
   • Allow the water to return to a boil, then reduce the heat to medium. Cook uncovered for 20-25 minutes.
   • To check for doneness, take a grain and press it between your thumb and forefinger. It should be soft all the way through but still have a slight, pleasant chewiness.
3. 3

   Drain and Serve

   • Once the rice is cooked to your liking, carefully pour the entire contents of the pot into a fine-mesh sieve or colander to drain off all the excess water.
   • Let the rice sit in the colander for 2-3 minutes to allow the residual steam to dry it out further.
   • Transfer the rice to a serving bowl and gently fluff it with a fork.
   • Serve hot with traditional Goan curries like fish curry (Xitt Codi) or chicken xacuti.

Ingredients

• 10 pieces Kokum (Also known as amsul)
• 1 cup Warm Water (For soaking kokum)
• 1.5 cup Fresh Grated Coconut
• 2 cup Water (For extracting coconut milk)
• 2 pieces Green Chili (Adjust to taste)
• 1 inch Ginger (Roughly chopped)
• 2 cloves Garlic Cloves (Roughly chopped)
• 0.75 tsp Salt (Or to taste)
• 1 tsp Coconut Oil (For tempering)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 6 leaves Curry Leaves
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare Kokum Extract

   • In a medium bowl, soak the kokum pieces in 1 cup of warm water for about 15-20 minutes. This will soften them and help release their flavor.
   • After soaking, use your hands to squeeze the kokum pieces thoroughly in the water to extract all the tangy juice.
   • Strain this liquid through a fine-mesh sieve into a large mixing bowl. Discard the squeezed kokum pulp.
2. 2

   Extract Fresh Coconut Milk

   • While the kokum is soaking, add the fresh grated coconut, green chilies, ginger, and garlic to a blender.
   • Pour in 1 cup of water and blend on high for 1-2 minutes until you have a smooth, thick paste.
   • Line a sieve with a muslin cloth and place it over a bowl. Pour the coconut mixture into the cloth and squeeze tightly to extract the thick, first-press coconut milk. Collect this in the bowl.
   • Transfer the leftover coconut pulp back to the blender, add the remaining 1 cup of water, and blend again for 30-40 seconds. Strain this through the same muslin cloth to get the thin, second-press coconut milk.
   • Combine both the thick and thin coconut milk extracts.
3. 3