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Preview: Comments on: Kokum Kadi (Bhinda kadi) – 1

Comments on: Kokum Kadi (Bhinda kadi) – 1



Indian and Konkan authentic home-made Food Recipes passed on from mom to daughter and son for generations



Last Build Date: Fri, 08 Dec 2017 11:37:19 +0000

 



By: Deepali

Wed, 15 Dec 2010 17:31:54 +0000

Hi I love your website. The fish thali was sooo tempting!! wanted to bite my computer :) I have always loved goan biryani.. chicken, mutton, prawns. Could you please post those receipes. Thank you!!



By: Shilpa

Thu, 10 Dec 2009 19:07:20 +0000

No..they are completely different. More about it here



By: Namrata

Thu, 10 Dec 2009 18:28:07 +0000

Hi shilpa, Just wanted to know something...is kokum same as black tamarind....i didnt get kokum syrup in indian store here...so i thought they both are same.....i made kadi out of it...it tastes ok....but smells awfull....donno what went wrong...



By: Priya V

Sat, 28 Nov 2009 15:13:00 +0000

My MIL makes futti kadi similar to the one maitreyee mentioned above except for adding green chillies, instead she adds dried red chillies held over a flame until they get a little black and immediately adds them to the kadi so that it gets the smoky flavour.It indeed takes the kadi to another level.



By: Shilpa

Sat, 28 Nov 2009 13:44:42 +0000

No



By: Deepa

Sat, 28 Nov 2009 11:23:17 +0000

Should the kokum kadi be boiled ?



By: Indian food, Andhra recipes and Global cuisine inspired cooking » All Recipes Shilpa Vegetables Vegetarian Recipes » Indian Food Trail - An essay on Konkani Cuisine - by Shilpa

Tue, 14 Oct 2008 13:29:46 +0000

[...] The meals are usually accompanied by a cup of plain buttermilk or in kokum season, a cup of kokum kadi. [...] [WORDPRESS HASHCASH] The comment's server IP (208.97.167.25) doesn't match the comment's URL host IP () and so is spam.



By: Pragyan

Mon, 13 Oct 2008 00:05:45 +0000

This is great. Inspired by someone's earlier post using Kokum, I bought them. Since we don't use kokum in any of our regular cooking and I lost the earlier link, am sure I can make this. Thanks! The charcoal trick is interesting..appreciate your patience and cool demeanour with which you respond to your readers comment. Am sure you will catch up soon! :)



By: Anupama

Tue, 12 Aug 2008 19:15:43 +0000

Shilpa, please tell me how to store the dried kokum? My brother sent me a packet of dried kokum in plastic bag. Now it is outside at the room temp. Should I empty it & put in the fridge? Please let me know. Shilpa: store in an air tight container so that moisture does not get into the pack. It can be left at room temperature, no need to refrigerate.



By: manju

Thu, 31 Jul 2008 22:14:23 +0000

This looks amazing -- especially the addition of the charcoal. I wish we had some wood charcoal to try this, but I will remember it for future experiments! Thanks for this great step-by-step post.