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Rabu, 05 Maret 2008

Jackfruit chips - Chakkavaruthathu (Malayalam) - Goro Thollolo( Konkani)

This is an extremly popular seasonal chips of Kerala - especially when fried in coconut oil. The flesh of the jack fruit bulbs are cut in thin slices and fried adding a dash of salt to make these chips. They are tasty and addictive. I always wonder how fast a tin of these chips vanish when my husband and son are at home. Luckily / unluckily these are seasonal. These are quite popular among Kerala Konkani's as well.

One tip which I got to offer is - when slicing the jack fruit flesh ( Chakkachullah) - try to size them uniform - like french fries.









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Selasa, 04 Maret 2008

PHOTOS OF '' KANIKONNA '' & VISHU







Vishu and Kanikonna

Wondering why didn’t I update this blog for a couple of days last week?. I had been for a holiday with family to the GOD’S OWN COUNTRY , Kerala. The weather was wonderful and was just right – neither cold nor hot.

Among other places we visited the capital Trivandrum ( Thiruvananthapuram), Kollam, Alleppey ( also known as the Venice of the east – due to its interconnected water ways) and the hill town Kottayam.

One noticeable feature was the unusual blooming of “Kanikkonna” ( Botanical name : Cassia Fistula) like a golden shower. It was a wonderful site all along our route – the Kanikkonna in full bloom.

The cascading golden yellow bunch of flowers is a symbol of prosperity for the people of Kerala and is usually associated with “Vishu” a harvest festival which is also celebrated in other parts of India ( eg- Bihu in Ahom- Assam).

Konna Poovu ( Poovu - poo – meaning flower) is an indispensable component of Vishukkani – the auspicious Ist sight ( the first thing to see ) on the new year’s day break ( Other components being gold, fresh vegetables, rice, and what ever you consider precious and essential). Luckily I got a few snaps. Vishu normally falls on 14th of April which normally coincides with this annual flower bloom. But perhaps due to global climate change – the Kanikonna this year bloomed well in advance. Zoom the snaps for a clear view.
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PHOTO OF JACKFRUIT & JACKFRUIT GASSI [ PONSA GASSI- A KONKANI DISH ]
















Jackfruit is the largest tree-borne fruit in the world, reaching 80 pounds in weight and up to 36 inches long and 20 inches in diameter. The exterior of the compound fruit is green or yellow when ripe. The interior consists of large edible bulbs of yellow, banana-flavored flesh that encloses a smooth, oval, light-brown seed. This is a seaonal fruit and now is the season.
I used the raw Jack fruit which is green in colour as you can see. The jack fruit is cut open and the bulbs are taken out. The bulb consist of fleshy covering ( Goro in Konkani ) with dates like seed inside ( Bikkund in Konkani). These are used for preparing this curry. They are chopped to 1 cm cubes and boiled in water till done. The base consists of Tur dal (lentils), coconut paste and seasoning. Some people prefer to add garlic as well. A dash of asefotida ( hing) will enhance the taste and you have a mouth watering ponsa geshi in front of you. Serve hot.
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PHOTOS OF MAKING ARABIAN SHAWARMA








































Shawarma (Arabic: شاورما‎ or Hebrew: שווארמה‎, also spelled Chawarma, Shwarma, Shuarma, Shawerma, Shoarma or Shaorma) is a Middle Eastern-style sandwich usually composed of shaved lamb, goat, or chicken. Less commonly, it contains turkey, beef, or a mixture of meats. Shawarma is a popular dish and fast-food staple across the Middle East, and is consumed across the rest of the world as well. Shawarma is known as guss in Iraq; it is related to the gyros of Greece. Gyros, however, is typically made of pork meat, or less commonly chicken, although beef or lamb is usually used outside Greece and Cyprus. The classic shawarma combination is pita bread, hummus, tomato & cucumber, and of course the shawarma. The additional toppings include tahini and amba .


Shawarma is made by placing strips of meat or marinated chicken on a skewer. Animal fat and an onion or tomato are placed at the top of the stack to provide flavoring. The meat is then roasted slowly on all sides as the skewer rotates in front of or over a flame for a period of several hours (see rotisserie). Traditionally a wood fire is used, but recently a gas flame is more common. While many specialty restaurants might offer two or more, usually of different meats some establishments have one skewer.

Different sort of meat can be used for it, The principle is that the meat will be placed on a skewer, and can be grilled even for the whole day. Chunks of meat fat make sure that the meat stays fat and juicy.

After cooking, the meat is shaved off the skewer with a large knife, an electric knife or a small circular saw, dropping to a circular tray below to be retrieved. Shawarma is most commonly eaten as a fast food, made up into a sandwich with pita bread or rolled up in lafa (a sweet, fluffy flatbread) together with vegetables and a dressing. Vegetables commonly found in shawarma include cucumber, onion, tomato, lettuce, parsley, pickled turnips, pickled gherkins, cabbage, and in some countries, such as Jordan, Israel or Saudi Arabia, french fries.

Common dressings include tahini (or tahina), Amba sauce (pickled mango with Chilbeh) and hummus, flavored with vinegar and spices such as cardamom, cinnamon, and nutmeg. Chicken shawarma is often served with garlic mayonnaise, pomegranate concentrate, skhug (a hot chili sauce), or any combination of the three. Once the sandwich is made, it might be dipped in the fat dripping from the skewer and then briefly seared against the flame. In Syria, Israel, and Lebanon, chicken shawarma sandwiches are generally toasted after being made up, whereas those made of lamb or beef are immediately eaten.


Beef can be used for shawarma instead of lamb, and turkey is also occasionally used instead of chicken. In Saudi Arabia, goat is equally as common as beef or lamb and is often the preferred primary meat for purists. In Israel, a turkey/lamb fat mixture is the primary flavor, although chicken is also available. Less common alternatives include fish and sausage. Some shawarma stores use hot dog buns or baguettes, but most have pita and lafa. Shawarma is often served with a plate of french fries or home fries. Sometimes, beef shawarma—despite its name—contains some lamb in addition to the beef, to ensure juiciness.


Shawarma is eaten either as a dish by itself, with grilled bread, or fresh pita bread, or with other Middle Eastern foods like Tabouli, Hummus, and Fattoush.
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