Ingredients: Kokum syrup (salted) 2 tbl spns Coconut milk 2 cups Oil Green chillies 3 Mustard seeds 1/2 tea spn Asafoetida (Hingu) a pinch
Method: Mix kokum syrup with coconut milk, salt, green chillies. Heat oil. Add Asafoetida and mustard seeds. When they start spluttering, add this to Kokum kadi. Serve chilled. If fresh kokum is used, crush the kokum in little water. Do the same thing 3-4 times. Discard the kokum pieces & use water. If coconut milk is not available, grind 1/2 coconut with 2 cups of water. Squeeze the water from coconut. Use the water & discard the coconut.
Serves : 2 Preparation time : 10min
PS: If kokum surup is not available, squeeze the kokum in coconut milk (leave the kokum in coconut milk for sometime and then squeeze it). If the kokum is old(like what I used), the kadi does not get the pink color.
Ingredients: Boiled Eggs 5 Onions 2 Tomatoes 4 Chilli powder 2 tea spns Chicken masala or garam masala 1 tea spn Mustard seeds 1/4 tea spn Jeera 1/4 tea spn Coriander leaves Salt Oil
Method: Heat oil and add mustard & cumin seeds. When they start spluttering add finely chopped onions. Fry till onions turn slightly brownish. Add finely chopped tomatoes (or cooked and mashed tomatoes). Fry till oil seperates. Then add sufficient water, chilli powder, chicken masala(or garam masala), salt. Cook for 5 minutes. Put eggs(put some slits on eggs so that the masala reaches inside of the egg). Cook for 2-3 minutes. Garnish with coriander leaves. Serve hot.
Serves : 4 Preparation time : 30min
