The sumptuous Misal brunch at Sadhana Chuliavarchi Misal with intermittent sips of baby pink Solkhadi, energized us to venture to the Sula Vineyards. Located amidst the rolling hills of Nashik, overlooking the Gangapur Dam is the Sula Vineyards sprawling over 30 acres. Our colourful umbrellas just kept us a little dry during the Sula walk. The heavy winds made our walk difficult, and the wet clay was definitely not kind to our feet.
Due to vagaries of weather and 2 little kids, we decided to save the wine tour for our next trip. The sky-high decorated wine bottles were a crowd puller and so were the great photo props. Being a Food Scientist, I was able to explain to my Prince the process of winemaking. The ancient crusher and a recent bottling unit helped in the quick teaching-learning process.
After a tiring walk in the rain, I yearned for a cup of hot coffee while my prince was lamenting that the vineyard did not have any fresh grapes or grape juice available…an expectation trap for sure. Anyway, happy with the glimpse of the vineyard and winery with the taste of refreshing Solkadhi still fresh in our minds we headed back home…another rainy drive filled with joy and contentment.
Solkadhi Recipe:
Ingredients for Solkadhi Recipe:
- Kokam (Garcinia Indica) Petals 8 to10
- Grated fresh coconut – 2 cups
- Cumin seed – 1 tsp (optional)
- Garlic – 5 to 6
- cloves (optional)
- Green chilies – 1 to 2
- Salt – to taste
- Sugar – to taste
- Fresh coriander for garnish
Preparation Method for Solkadhi Recipe:
- Soak kokum petals in hot water for an hour. Mash the kokum in the soaked water. Strain it and keep it aside.
- Add chilies, cumin seeds, and garlic to coconut. Add one cup of warm water. Grind to fine paste.
- Strain this paste and extract the coconut milk. Repeat this procedure one more time.
- Mix kokum extract, salt, sugar and coconut milk. Mix well.
- Garnish with fresh, chopped coriander leaves and serve
Fresh Homemade Solkadhi Drink is Ready 🙂
