Sol Kadhi | Sanjeev Kapoor Khazana

A delicious appetizer of coconut milk and kokum. SOL KADHI Ingredients 18-20 kokum petals soaked in hot water for 2 hours 1 cup fresh coconut, scraped 1 green chilli, finely chopped 4-5 garlic cloves Salt to taste 7-8 fresh coriander sprigs Method 1. Grind the kokum petals with some water. Line a strainer with a muslin cloth and place over a bowl. Strain the kokum petals. Set aside. 2. Grind together coconut, green chilli, garlic cloves and salt along with 2 cups of water. Blend into a smooth paste. 3. Strain the ground coconut mixture into the same bowl and mix well. 4. Pour in individual serving glasses, garnish with coriander leaves and serve. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook :   / chefsanjeevkapoor   Twitter :   / sanjeevkapoor   #sanjeevkapoor