Sol Kadhi, Goan Coconut Rice and Batata Bhaji

Ingredients

• 1.5 cup Basmati Rice
• 1 cup Coconut Milk (full-fat, for best results)
• 2 cup Water
• 2 tbsp Coconut Oil
• 1 pcs Onion (medium, thinly sliced)
• 1 tsp Ginger-Garlic Paste
• 2 pcs Green Chilli (slit lengthwise)
• 1 pcs Cinnamon Stick (1-inch piece)
• 4 pcs Cloves
• 3 pcs Green Cardamom (pods, lightly crushed)
• 1 pcs Star Anise
• 2 tbsp Cashews (whole or halved)
• 2 tbsp Raisins
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Rice: Rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 20-30 minutes. Drain it completely using a fine-mesh sieve and set aside.

2. 2

   Fry Garnish: Heat coconut oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the cashews and sauté for 1-2 minutes until they turn a light golden brown. Add the raisins and cook for another 30 seconds until they puff up. Remove both with a slotted spoon and reserve for garnish.

3. 3

   Temper Spices: In the same pot with the remaining oil, add the whole spices: cinnamon stick, cloves, crushed green cardamom, and star anise. Sauté for about 30-45 seconds until they release their aroma.

4. 4

   Sauté Aromatics: Add the thinly sliced onions and cook for 3-4 minutes until they become soft and translucent. Add the ginger-garlic paste and slit green chillies, and sauté for another minute until the raw smell disappears.

5. 5

   Toast the Rice: Add the turmeric powder and stir for a few seconds. Add the drained rice to the pot. Gently sauté for 1-2 minutes, being careful not to break the grains. This step helps make the rice fluffy and non-sticky.

6. 6

   Cook the Rice: Pour in the coconut milk and water. Add the salt and stir gently to combine. Increase the heat and bring the mixture to a rolling boil.

7. 7

Ingredients

• 500 g Potatoes (About 4 medium, boiled, peeled, and roughly crumbled or cubed)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida (Also known as Hing)
• 10 leaves Curry Leaves
• 3 pcs Green Chilies (Slit lengthwise or chopped)
• 1 pc Onion (Medium, finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 0.5 tsp Sugar (Optional, to balance flavors)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Potatoes

   • Wash the potatoes thoroughly. Boil them in a pressure cooker for 3-4 whistles or in a pot of water until they are fork-tender but not mushy.
   • Drain the hot water and allow the potatoes to cool down completely. This prevents them from breaking apart.
   • Once cool, peel the skin and gently crumble them with your hands or chop them into 1-inch cubes. Set aside.
2. 2

   Create the Tempering (Tadka)

   • Heat oil in a kadai or a wide pan over medium heat. Once the oil is hot, add the mustard seeds and wait for them to splutter completely (about 30-45 seconds).
   • Add the cumin seeds and asafoetida. Sauté for about 15 seconds until the cumin seeds sizzle and become fragrant.
   • Carefully add the curry leaves and slit green chilies. Be cautious as they may splutter. Sauté for another 30 seconds until the curry leaves turn crisp.
3. 3

   Sauté Aromatics and Spices

   • Add the finely chopped onion to the pan. Sauté for 4-5 minutes, stirring occasionally, until the onions become soft and translucent.
   • Add the turmeric powder and mix well. Cook for 30 seconds to remove the raw smell of the spice.