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Sweet & savory Pumpkin Bhaji with fiber-rich Goan Red Rice & gut-friendly Solkadhi. A homestyle delight!

A delightful Maharashtrian sweet and savory pumpkin stir-fry. Tender pumpkin pieces are cooked with simple spices and a hint of jaggery, making it a perfect side dish for rotis or dal rice.
Serving size: 1 cup

A staple in every Goan household, this nutritious red rice, known as Ukda Tandul, has a beautiful earthy flavor and a firm, satisfyingly chewy texture. It's the perfect, wholesome companion for a spicy fish curry or a rich vegetable stew.

A quintessential cooling beverage from the coastal regions of Maharashtra and Goa. This refreshing and tangy digestive drink, made with creamy coconut milk and sour kokum, boasts a beautiful natural pink hue. It's the perfect antidote to spicy food and hot weather.





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Sweet & savory Pumpkin Bhaji with fiber-rich Goan Red Rice & gut-friendly Solkadhi. A homestyle delight!
This goan dish is perfect for dinner. With 302.19 calories and 4.02g of protein per serving, it's a low-calorie option for your meal plan.
Prepare the Tempering (Tadka)
Sauté the Pumpkin and Spices
Cook Until Tender
Add Sweetness and Garnish
Serving size: 1 cup
Rinse and Soak the Rice (35 minutes)
Boil the Rice (5-7 minutes)
Simmer Until Tender (25-30 minutes)
Rest and Fluff (10 minutes)
Serving size: 1 cup
Prepare Kokum Extract: In a bowl, soak the dried kokum pieces in 1 cup of warm water for about 20-30 minutes. After soaking, squeeze and mash the kokum with your fingers to release its essence. Strain this liquid through a fine-mesh sieve into a large mixing bowl, pressing the pulp to extract all the flavor. Discard the solids.
Extract Coconut Milk: While the kokum is soaking, place the fresh grated coconut, green chili, ginger, and garlic into a blender. Add 2 cups of warm water and blend on high for 1-2 minutes until you have a smooth paste. Strain this mixture through a muslin cloth or a fine sieve into a separate bowl, squeezing firmly to extract the thick coconut milk. Return the leftover coconut pulp to the blender, add the remaining 2 cups of warm water, blend for another minute, and strain again to get the thin milk. Combine both batches of coconut milk.
Combine and Season: Pour the freshly extracted coconut milk into the bowl with the kokum extract. Add salt and optional sugar. Stir well until everything is thoroughly combined. The mixture will turn a beautiful light pink color.
Chill: Place the solkadhi in the refrigerator to chill for at least 1 hour. This drink is best enjoyed cold.
Prepare Tempering (Tadka): Just before serving, heat ghee in a small tadka pan over medium heat. Once hot, add the mustard seeds and allow them to splutter. Immediately add the hing and curry leaves, and sauté for a few seconds until the leaves are crisp.
Serve: Pour the hot tempering over the chilled solkadhi. Garnish with finely chopped coriander leaves and serve immediately as a digestive drink after a meal or as a refreshing appetizer.