Kokum Kadi or Sol Kadi

                                                           

Kokum is one of the lesser known spices of India. Kokum is a fruit which is widely used in Western Indian cuisines mainly Mahrashtrian and Goan cuisine.
The scientific name of Kokum is "Garcinia indica".

The outer cover of Kokum fruit is dried in the sun to get aamsul or kokam. It is used as a slightly sour spice in recipes from Goa and Maharashtra.
"Kokum kadi" is served as a welcome drink in most functions in summer in the coastal regions. This drink is very refreshing and cools the body during summer.

Just like tamarind, kokum is mainly used as a souring agent. Kokum has a fruity and tangy flavor. Kokum fruit is used in treatment of skin rashes caused by allergies. It is also helps in curing acidity. 

Kokum Kadi is also used as an accompaniment with rice.

There are 2 variations to the Kokum Kadi, however the core ingredients Kokum and Coconut milk remain the same.
Variation 1 - use 1 clove Garlic for a garlicy flavor.
Variation 2 - use 1 tsp Cumin seeds for a warm nutty flavor. The choice is yours. 

If you cannot find dried kokum fruit, you can use "Kokum unsweetened syrup or pulp" which is easily available in most Super Markets or so called " Mangalore stores" in India and in "Indian/Asian shops" abroad.

Chicken Cafreal (Fried Chicken in green masala - Goan Style)

Cafreal is a spicy chicken preparation consumed widely state of Goa. The preparation originated from the Portuguese colonies in the African continent. It was introduced into the Goan cuisine by the Portuguese.
I have had this dish in 2 ways, one is fully frying the marinated chicken without leaving any masala behind. This Cafreal chicken is dry and can be served with salads.
The other version is to slow cook the marinated chicken along with the extra green masala. This goes well with any kind of bread.
Either ways its again one of my favorite Goan dishes.