Sharmila Chand
Kokum, known by various names in different regions, such as lookiya, thekera, ratamba, panarpuli, bhiranda, bindin, Malabar tamarind and aamsul; plays a significant role as a key ingredient in many interesting dishes and drinks. One of the most popular preparations is that of Solkadi, a Goan speciality in which coconut milk and kokum are used. It can be had as a drink after meals to aid digestion or along with rice and vegetables.
Here are some interesting preparations by chefs using kokum as the key ingredient :
Kokum Kulfi
Ingredients
3 lt milk
1/4 cup fresh khoya (2 tablespoon)
6 petal dry kokum
2 tablespoon water
5 gm almond and pistachios
2 teaspoon cornflour
1/2 teaspoon cardamom powder
Method
Soak kokum in 2 tablespoon water for juice.
Grate almonds and pistachios and keep aside.
Heat a heavy bottom pot, keep the heat on low flame.
Add milk, stir continuously.
Reduce milk to half.
Add sugar while reducing milk.
Stir continuously from start to end to avoid milk sticking to the bottom.
Crumble khoya with hands and remove all the lumps.
Take 2 tablespoon cold milk in a small bowl.
Add 2 teaspoon cornflour.
Mix well and add it to the boiling milk.
Milk will start thickening. Add cardamom powder and khoya.
Mix well and remove lumps.
Mix well and remove from heat.
Let the mixture get little cool.
Now add kokum juice.
Add some grated pistachios and almonds.
Then pour this mixture into kulfi moulds and kulhad.
Add grated pistachios and almonds on kulhad.
Keep the kulfi moulds and kulhad in the deep freezer overnight.
Next morning, take the moulds out of freezer and open the lid.
Loosen up the sides with the help of knife and take the kulfi out of moulds.
Garnish with grated pistachios and almonds and serve.
(Chef Aaron D’Mello, Jr. Sous Chef of Novotel Hotels & Resort, Goa)
Bhindi Amsol- Okra with
kokum and solkadi’
Ingredients
Lady finger- 200 Gm
Onion- 50 Gm
Green chili- 2 No’s
Whole red chili- 1 No’s
Kokum- 10 Gm
Salt- to taste
Turmeric- 5 Gm
Whole cumin- 5 Gm
Oil- 15 ml
Fresh coriander- 1 Tsp
Method
Wash and dry okra. Cut into batons.
Heat oil in fry pan. Add cumin seed, slit green chili, dry red chili and sliced onions. Sauté for 2 mins.
Add turmeric and salt.
Add kokum and cook for few minutes.
Add okra and cook for another 5-6 mins
Garnish with chopped fresh coriander and serve hot.
Solkadi
Kokum- 15 gms
Water- 300 ml
Fresh coconut milk-50 ml
Chopped green chili- 2 Gm
Chopped fresh coriander- 2 Gm
Salt- to taste
Ice cubes- 6-8 cubes
Method:
Soak kokum in hot water for 30 mins and strain
Add coconut milk, green chili, fresh coriander, ice cubes and salt to taste
Pour in desired glass and serve chilled .
(Sachin Talwar, Executive Chef, Novotel Goa, Dona Sylvia Resort)
Kokum Chicken Tikka
Succulent chicken with a perfect blend of spices is another name for Kokum Chicken Tikka. Kokum with its tart, sweet and sour taste goes well with one of Britain’s favourite dishes- the chicken tikka. Chicken tikka is believed to have been invented by a Bangladeshi chef in Glasgow, but is perfected at Jamavar at The Leela Goa. Tender chicken leg pieces are marinated with spices and soaked dry kokum and then barbequed to perfection. The lightly glazed buttery tikkas are then served with a spicey kokum chutney and fresh salad.
Ingredients
Boneless chicken tikka- 200 gm
Kokum- 10 gm
Ginger- 5 gm
Garlic- 5 gm
Fresh coriander leaf -5 gm
Cumin seeds- 1 gm
Cinnamon powder- 1 gm
Kashmiri red chilli- 2 gm
Roasted beetroot- 10 gm
Fresh cream- 10 gm
Mustard oil- 15 ml
Salt- 3 gm
Butter- 5gms
Green chilli- 2 gm
Kokum Chutney
Kokum chutney
Kokum- 10 gms
Roasted Garlic- 5 gms
Green Chilli- 2 gms
Coriander leaves- 15 gms
Sugar- 5 gms
Salt- 5 gms
Method
Cut chicken leg pieces (50 grams each) apply little ginger-garlic paste, salt and keep aside.
Grind soaked dry kokum along with coriander leaves, ginger, garlic, roasted cumin seed powder, Kashmiri red chili, roast beetroot cubes, fresh cream, mustard oil and green chilli.
Marinate the chicken pieces with the above paste and set aside in a bowl for at least one hour.
Prepare kokum chutney with all the ingredients mentioned in the recipe card.
BBQ the marinated chicken pieces till done. Lightly glaze the tikkas with butter.
Serve the kokum chicken tikka along with spiced kokum chutney and fresh salad.
(Chef Santosh Kumar, Jamavar, The Leela, Goa)
(Sharmila Chand is a seasoned writer and author who travels extensively to taste local food of the destination she calls her home. You can get in touch with her at chand.sharmila@gmail.com )
