Pumpkin Bhaji, Goan Red Rice and Solkadhi

Ingredients

• 1.5 cup Goan Red Rice (Also known as Ukda Tandul)
• 4.5 cup Water (For cooking the rice)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the Goan red rice in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains between your fingers, until the water runs mostly clear.
   • Drain the rinsing water completely. Add enough fresh water to cover the rice by at least 2 inches.
   • Let the rice soak for a minimum of 30 minutes, or up to 2 hours. This step is crucial for softening the outer bran and ensuring even cooking.
2. 2

   Boil the Rice (5-7 minutes)

   • Drain the soaking water from the rice.
   • Transfer the soaked rice to a medium, heavy-bottomed pot. Add 4.5 cups of fresh water and 1 tsp of salt.
   • Place the pot on the stove over high heat and bring the water to a rolling boil.
3. 3

   Simmer Until Tender (25-30 minutes)

   • Once the water is boiling, reduce the heat to the lowest possible setting.
   • Cover the pot with a tight-fitting lid and let the rice simmer gently for 25-30 minutes.
   • Avoid lifting the lid or stirring the rice during this time. The rice is cooked when the grains are tender but still have a distinct, chewy bite.
4. 4

   Rest and Fluff (10 minutes)

   • Turn off the heat and let the rice stand, covered and undisturbed, for 10 minutes. This allows the grains to absorb the remaining steam and firm up.
   • After resting, remove the lid and gently fluff the rice with a fork to separate the grains.
   • Serve hot as a perfect accompaniment to Goan fish curry, chicken xacuti, or any lentil dish.

Ingredients

• 12 pieces Dried Kokum (also known as amsul)
• 5 cup Warm Water (divided; 1 cup for kokum, 4 cups for coconut milk)
• 1.5 cup Fresh Grated Coconut (tightly packed)
• 2 pieces Green Chili (slit or roughly chopped)
• 1 inch Ginger (roughly chopped)
• 3 cloves Garlic (roughly chopped)
• 1 tsp Salt (or to taste)
• 0.5 tsp Sugar (optional, to balance flavors)
• 1 tsp Ghee (for tempering)
• 0.5 tsp Mustard Seeds
• 0.25 tsp Hing (asafoetida)
• 6 pieces Curry Leaves
• 2 tbsp Coriander Leaves (finely chopped, for garnish)

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Chill: Place the solkadhi in the refrigerator to chill for at least 1 hour. This drink is best enjoyed cold.

5. 5

   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.

6. 6

   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.