V I R U N D H U

Jihva for Garlic: Roundup

Posted by Mathy Kandasamy | Filed under Jihva For Ingredients(JFI), Archives

Pointe-à-Callière’s 18th-Century PubliC Market

Crushing a clove of garlic or chopping an onion is hardly, on first glance, a revolutionary act; done mechanically, without much though, it occurs every day in thousands of kitchens. This routine gesture, however, disguises a process of great importance in the prevention of cancer. Crushing a garlic clove causes important modifications in the vegetable’s chemical composition: allin, a molecule abundantly present in garlic, is transformed by enzyme action into allicin, a very unstable molecule that immediately decomposes into about thirty other compounds. These newly formed molecules have the particularity not only of being extremely unstable (in an olfactory sense) but also, much more importantly of possessing uncommon anti-cancer activity that makes garlic and its cousins important players in cancer prevention.

Studies show that people who regularly consume vegetables from the garlic family have a lowered risk of developing specific types of cancers, in particular those of the digestive system (esophagus, stomach, and colon cancer). Recent research has allowed scientists to identify at least two overall mechanisms by which vegetables from the garlic family play this protective role. In probably the more important model, the odoriferous molecules freed when these vegetables are crushed are able to accelerate the elimination from the body of toxic carcinogenic substances. This accelerated “flushing” lowers the risk of these substances attacking our genetic material (DNA) and causing the multiple mutations that lead to tumor formation. A front-line defense system, like the crucifers, garlic and its relatives maybe thought of as border patrols that work to limit the harm wreaked by the different toxic aggressors we face on a daily basis.

The anti-cancer compounds found in garlic are thus useful as protective shield, but they also have the power to fight the microtumous lying dormant within the body. Certain compounds that form when a garlic family vegetable is chopped up have the ability to stop the growth of cancer cells and, in certain cases, to force them to commit suicide (cell death). Cancer cells have good reason to stay away from garlic.

Garlic Tip:
To maximize the health benefits found in garlic try crushing the whole cloves with the flat of a large knife, ad then waiting ten minutes before chopping them or putting them through the garlic press. In this way, the molecules that occupy different compartments in the clove come into contact with one another and become active. When you need to chop garlic and other vegetables for a recipe, start by crushing the garlic; prepare the other vegetables during the ten-minute waiting period. The cloves don’t need to be peeled before they are crushed; they will be easier to peel afterward.

From: ‘Cooking with food that fight cancer’
by
Richard Beliveau, Ph.D., & Denis Gingras, Ph.D.

I had a different ingredient in mind when I requested Indira to allot me a month to celebrate food. Until recently, I was quite keen to announce that ingredient too. It was something i had loved from childhood. And thought of using JFI to learn more recipes. I was thinking of tamarind! But, even if it is difficult I do have to admit that tamarind is not the ’super good ingredient’. Certainly not in the league of garlic.

Garlic is another love of mine. And unlike in India, garlic was not removed from religious occasions. When curries are made, garlic figured prominently everyday.

I have quoted a few paragraphs from Dr. Richard Beliveau’s book ‘Cooking with food that fight cancer’. I read the book sometime back and since then, I have been wacking the garlic’s head and afterward went around doing other things before paying attention to the lovely ’stinking rose’.

I would like to thank the lovely and fantastic Indira for giving me the opportunity to celebrate one of my favorite ingredients. And I would like to thank you all of you who have graciously participated in the event. I’m going to spend the next few weeks trying out your recipes. Thank you so very much friends.

Now lets feast ourselves.

Mansi from Fun and Food has written about the health benefits of garlic.

Rough n tough (Raw Garlic):

Goat Cheese with Garlic Greens, Parsley and Walnuts ~
from Bee and Jai of Jugalbandi

Lasnichi Chutney ~
from Meera of Enjoy Indian Food

Groundnut chutney ~

&

Groundnut Garlic powder ~
from Srivalli of Cooking 4 all Seasons

Garlic Raitha ~
from Sharadha of Choicest Healthy Recipes for Diabetes and Obesity

Basil Pesto Pasta ~
from Rathna of Asvadha

Garlic Milk ~

&

Date-Garlic ~
from Nangil Girl of Nangil Girl’s Adventures

Preparing Garlic, Four Ways ~
from Indira of Mahanandi

GARLIC IDLI PODI (GUN POWDER)WITH RAW GARLIC ~
from Renuka of Fusion

Garlic chutney and Idli Rava Khichdi ~
from Cham of Spice-club

15 Minute Pasta Salad ~
from Foody Guru of Few Minute Wonders

Toum - Lebanese Garlic Sauce/Mayonnaise ~
from me

Tzatziki, Greek Yogurt Sauce ~
from me

Gentle and fragrant (Cooked Garlic):

Vegetables in garlic butter ~
from Jia of My Kitchen and Beyond

Garlicky potato sev ~
from Shibani of Any one can cook

Easy Garlic Pickle ~
from Madhuram of egglesscooking.com

Paneer Fusion in Garlic Sauce ~
from Roma of Roma’s Space

Poondu(Garlic) Kuzhambu(Sambar) ~
from Sriranjini of To Indulgence…

Garlic Bread and Tomato-Basil Bruchetta ~
from Medhaa from Cook With Love

Lasuni Thecha ~
from Jan of Food with a Pinch of Love

Burnt Garlic and Zucchini Soup ~
from Maya of KonkanWorld

Garlic Aloo Masala Dosa ~
from Nags of For The Cook In Me

Garlic and Mushroom Masala ~
from Sharadha of Choicest Healthy Recipes for Diabetes and Obesity

Pallipalayam Chicken Varuval~
from Sarada of Cilantro

LASOON CHUTNEY (DRY GARLIC CHUTNEY) VADA PAO CHUTNEY ~
from Sukanya of Sukanya’s musings

Poondu milagai podi and Oven roasted Garlicky legumes ~
from Nirmala of Amma’s special

Spicy Herb Garlic Spread ~
from Priya of 365 Days of Pure Vegetarian

Veg balls in Garlic Sauce ~
from Sia of Monsoon Spice

Couscous ~
from Mandira of Ahaar

Lahsuni Naan ~
from Harini of T O N G U E T I C K L E R S……

Carrot&Tomato Soup ~
from Sushma of CookSpot

Broad Beans n Eggplant ~
from Siri of Siri’s Corner

Garlic Infused Ghee ~
from Indira of Mahanandi

Ragi Kudumulu with Garlic Ghee ~
from Indira of Mahanandi

Garlic Stir Fried Prawns ~
from Dee Gee of DG’s Blog

garlic chutney ~
from Vineela of Vineela’s Cuisine

Kadai Paneer ~
from Mythreyee of Paajaka Recipes

Baked Rigatoni with Garlic Marinara ~
from Mansi of Fun and Food

Garlic Pickle ~
from Renuka of Fusion

Garlic Zuchini Soup ~
from Homecooked of Homecooked

Poondu Kuzhambu ~
from Mythreyee of Paajaka Recipes

Garlic Pickle ~
from Pooja of My creative Ideas

Garlic Tamarind Gravy(Poondu Kara-Kuzhambu) ~
from Dhivya of Dhivya’s Cuisine

Stir Fried Beans with Garlic ~
from Dhivya of DK’s Culinery Bazaar

THICK GARLIC CURRY ~
from Lavi of home cook’s recipe’s

Spirali in Basil Pesto ~
Raaga of The Singing Chef

Roasted Garlic ~
from Linda of Out Of The Garden

garlic pepper rice ~
from Kalai of Samaithu Paarkalaam

Garlic Peanut Chutney Pudi ~
from Bhagyashri of Taste Buds

Sindhi Moong Dal ~
from Bhagyashri of Taste Buds

Poondu Rasam ~
from Fazeetha of Fazee’s Home Cooking

Simple rustic Pasta with garlic and broccoli ~
from me

Oven Roasted Fish ~
from me

I would like to once again thank all the participants. And Indira of Mahanandi, the brain behind Jihva for Ingredients.

Hope you guys had as much fun as I had (and not the computer and net problems.. )

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JFI: Garlic - Tzatziki, Greek Yogurt Sauce

Posted by Mathy Kandasamy | Filed under Garlic, Dipping Sauce, Yoghurt, Jihva For Ingredients(JFI), Archives

Yogurt has been used as the base of a sauce everywhere. The flavoring differs from culture to culture. Its uses are very many. Dip, tongue coolant ;), base of a curry, condiment, salad dressing, side dish, traditional sandwich filler (eg. Shawarma).

The yoghurt sauce, I am going to present here today is quite a popular one. Most of you would have consumed it. Tzatziki. Quite a mouthful, I know. But the taste! Ooomf! Tzatziki is quite popular in the Mediteranian region. Almost all the cultures from that region has a variant of this delightful yogurt sauce, all the way from Bulgaria to Iran. Tzatziki is quite similar to the thayir pachadi prepared in South India.

Now what is the one ingredient in Tzatziki that lends the ‘oompf!’?

Yes! Garlic.

Recipe:

1-1/2 cups plain low-fat yogurt
1/2 cup finely chopped cucumber
2 clove garlic, minced
1 teaspoon lemon juice
salt, as per taste
black pepper, as per taste

Traditionally thick Greek yogurt would be used for Tzatziki. Or regular yogurt would be strained in a cheesecloth. But, I prefer to use plain low-fat yogurt without draining out the whey.

The same goes for cucumber. Usually finely chopped cucumber would be mixed with a little salt and would be placed in a colander to draw out the water. I don’t do this either.

If you want, you can follow the above steps.

In a bowl, add all the ingredients and mix nicely. It would not even take you more than 5 minutes to assemble this dish. But, do it atleast 30 minutes before serving. Keep it refrigerated and let the flavors mingle.

I usually use Tzatziki like ‘thayir pachadi’ or raita. In Shawarma. In a quick sandwich. As a salad dressing. As a dip with toasted pita bread. As a summer coolant with water. The possibilities are endless. I would love to know how you use it.

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JFI: Garlic - Toum - Lebanese Garlic Sauce/Mayonnaise

Posted by Mathy Kandasamy | Filed under Garlic, Dipping Sauce, Jihva For Ingredients(JFI), Archives

I am not a big fan of chain enterprises. Hence, most of my friends know my dislike for fast-food and the reasons behind and beyond the food issues. Most of us try to check out small eateries. And when a small pizzeria opened up in my neighbourhood a few years ago, my friends were one of the first people to try their spicy chicken wings. The very next day, quite a few people straggled into check out the new favourite of our friends. And there I tasted a new kind of mayonnaise that was served with the french fries.

Mayonnaise is usually served with the french fries in Northern Europe. But this is not the regular mayonnaise. The store was run by people, originally from the Middle-east. And there was an elusive taste in the mayonnaise which hooked me upuntil the last lick. Now.. I have to really know what this is. When it was my turn to pay the bill, I complimented mayonnaise and was told that it was their traditional recipe. I asked them where they were from and rushed home to google. And that’s how I came in touch with ‘Toum’ - the fabulous Lebanese Garlic Sauce. And if you every have to have mayonnaise, this is the one you should turn to. Especially if you are a garlic lover, like yours truly.

Mayonnaise, Sandwich spread, Shish Touk, Falafel, Tuna Salad, Salad dressing, Potato Salad, Mashed Potatoes. Well, you get the idea.

Recipe:

4 cloves garlic, smashed and then peeled
1/4 cup oil, (more or less). I used Olive Oil.
salt, as per taste
1 lemon, juiced

This recipe does not come with correct measurements. Cooks from the Indian sub-continent are quite familiar with these words. Most of our recipes does not have exact measurements. It’s not like baking a cake. Each cook has his/her own way with the spices. Remember that when gathering ingredients for this recipe. Be a bit more generous. But, dont be suprised if you don’t get to use up all ingredients.

Traditionally, a mortor and wooden pestle were used to make Toum. Read the wikibook recipe. But modern cooks use a Blender. You need a blender and not a food-processor.

First, blend garlic and salt to a nice paste.

Add olive oil in small amounts and blend for a few seconds. for every two time you add the olive oil, add half a teaspoon full of lemon juice and blend away. Mind you, the blender should run only for a few seconds each time.

As you keep alternating between the olive oil and lemon juice, a nice white cloud would start to form. Keep building on it to reach the amount you need.

Taste and add salt if you want.

If for some reason if the sauce did not come together don’t despair. Add a little lemon juice and blend for a few seconds. Or if you feel you should add olive oil. Go ahead. Use your intuition and be bold. The results are worth it.

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JFI: Garlic - Oven Roasted Fish

Posted by Mathy Kandasamy | Filed under Garlic, Fish, Jihva For Ingredients(JFI), Archives

Living in a tropical island has a lot advantages. First among them are fresh sea food. In my native island, the art of buying and cooking fish has been perfected over the years. Some of my relatives are even quite adventerous and attempt to fish themselves.

For those who can read Tamil and are interested in reading novels, I would like to recommend Thamizselvi’s ‘Aarukaattuththurai’(தமிழ்ச்செல்வியின் ஆறுகாட்டுத்துறை). The novel is based on a fishing village on the coast of Tamil Nadu. Brings a vivid picture of the lives of the folks living in that fishing village.

Due to lifestyle changes, fried fish has morphed into oven roasted fish. And lately fish consumption has decreased a little due to concerns over global warming. And the problems of health hazards has prevented regular consumption of fish available closer to home. But, when friends gather together organic salmon is procurred and roasted to perfection.

[Sorry about the photo quality. I always like to pop the fish into the oven at the last minute. And, I always keep forgetting to take pictures. I made do with a picture taken in December. And that picture was shot folks clammering around for a taste].

Recipe:

1 lb salmon fillet, cleaned
1 teaspoon Sri Lankan Chilli powder
4-5 cloves garlic, mashed
3 teaspoon sesame oil
salt, as per taste
1/8 teaspoon turmeric powder
a pinch of black pepper

Combine all the ingredients except the fish. Drag the fish through the combined spice/oil mixture.

Place in an oil coated oven proof dish and bake for 15 minutes at 350 degree C. Cover the dish otherwise the fish would be very dry.

Note: The thickness of the fillet is quite important. Cooking time might vary according to the size of the fillet.

Serve with roasted vegetables, rice and salad.

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JFI: Garlic - Simple rustic Pasta with garlic and brocolli

Posted by Mathy Kandasamy | Filed under Broccoli, Garlic, Pasta, Jihva For Ingredients(JFI), Archives

I was introduced to Pasta when I moved to United States to study. It was part of the ‘welcome party’ where foreign students were introduced to pbj sandwiches and apple pie among other delicious Hawaiian food. Everything was going great until I tasted pasta. Pasta which was drowned in tomato sauce with some browned ground beef. It took me more than a year to go near ‘Italian Food’. Thanks to a Japanese friend of mine, who introduced me to the plain but very flavourable food from Italy, I quickly became a fan of Pasta. Should confess something here. I’m still unable to stomuch plain white Pasta.

The recipe I’m going to share here today is quite rustic and plain. But is full of nutrients and flavor.

Recipe:

1/4 lb pasta
2-3 cloves of garlic, minced
1/4 cup finely chopped brocolli florets
1 teaspoon olive oil
salt
black pepper

In a tall pan boil water and add salt and little oil. Oil is added to keep the pasta from sticking. Once the water boils add the pasta and keep an eye on it. You dont want the pasta to turn to mush. Remember what you do when you cook rice on stovetop. One would pop a grain or two in your mouth. Do the same here. Once the pasta is cooked drain the water and keep it aside. Reserve some water too, you might need it later.

In a skillet, add olive oil and quickly add the minced garlic. Let it cook for about 30 seconds and add the finely chopped brocolli florets. Close the lid. Once the brocolli florets are half-done (this might take about a minute or two), sprinkle a little salt and black pepper.

Add in the pasta and stir nicely to coat the pasta with the flavors of garlic.

Voila, from pantry to stove to plate in less than 10 minutes.

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Jihva for Ingredients - April

Posted by Mathy Kandasamy | Filed under Jihva For Ingredients(JFI), Archives

First of all, I would like to apologize to everybody for having taken so long. It took me more time to pick-up the reins. Thankyou so very much for waiting so patiently.

Note: Since, I am announcing the ingredient only today (March 7). I would like to extend the last date to April 5th. The round-up would be posted on April 7th. Hope it is ok with everybody (esp. the JFI-May organizer).

Now more than ever, people all over the world are interested in fresh healthy ingredients to cook healthy food. And they pickup choice ingredients from all over the world, while ofcourse paying attention to accessing them locally. And they navigate the five oceans to choose their daily menu.

At a time like this, food-blogs help a lot to circumnavigate the world. And events like Indira’s Jihva-for-ingredients act like compasses.

It is my great fortune to have known Indira for the last couple of years. First as a reader and later as a fellow food-blogger. When she announced JFI, I was very excited at the opportunity to learn new recipes for my favorite ingredients. And I have not been disappointed.

So, the when the opportunity presented itself I jumped to grab an opportunity to choose one of my favorite ingredients. Even though circumstances have prevented me from being there on the first of this month, as I would have loved. I’m here with the ingredient of the month. I am also eagerly looking forward to Indira’s announcement for JFI:2008-2009, which have inspired me and a countless number of others in their daily food choices. Thankyou Indira.

After much thought and hair-pulling I’ve selected Allium sativum as the ingredient for JFI-April.

Huh! Allium sativum? Now wait a minute. What is that?

GARLIC

Yes! Yes, that abominable stinking SOB.

One that made Poet Percy Bysshe Shelley to write back home to England, while on a visit to France, “What do you think? Young women of rank eat - you will never guess what - garlick!”

But it induced Alexandre Dumas to write the following line.
“The air of Provence was particularly perfumed by the refined essence of this mystically attractive bulb.”

And made Alice May Brock sing it’s praise.

Tomatoes and oregano make it Italian;
wine and tarragon make it French.
Sour cream makes it Russian;
lemon and cinnamon make it Greek.
Soy sauce makes it Chinese;
garlic makes it good.

Garlic is said to originate from Asia. I’m using the phrase ’said’ because of it’s presence in all the world’s best cuisines. It is used as a flavoring agent in almost all of them.

Garlic was depicted on the Egyptian tombs. When the pyramids were being built the slaves were given a daily ration of garlic. Ancient Greek and Roman soldiers and sailers subsisted on it. It found its favors even during the first world war. Columbus brought garlic with him during his second voyage to America.

Garlic was celebrated in many cultures for it’s stimulating properties. It has been used as an aphrodisiac in Ancient Egypt, Ancient Greece, Rome, Middle-East Asia, China and Japan. But not all cultures welcomed Garlic’s aphrodisiac properties. In India, till date Garlic has been kept out of religious food. It is not consumed by some people due to their religious beliefs. But Garlic finds its place in Indian traditional medicine. Garlic is used in Tamilian Siddha medicine. Malaippoondu (Mountain Garlic) is used in one stage along with other herbs to cure Ovarian Cysts. Ancient people thought of garlic as a magical plant that protected the wearer fro harm. Hence the Transylvanian myth. Garlic has been used from ancient times to cure an assortment of health problems including ear infections, arthritis, to heal battle-wounds, pneumonia, digestive problms, as a diuretic, to treat snake bites, infections, bronchitis and cough, leprosy. I wonder if any other single ingredient could boast such popularity. Gilroy garlic festival anybody?

So, dear fellow foodies lets celebrate the ’stinking rose’ as the Greeks called it in Jihva for Ingredients.

Suggestions:

As the medicinal properties and health benefits of garlic are strongest when eaten raw, I thought to request atleast two posts from you. One post with a recipe featuring raw garlic and another where garlic gets cooked to perfection.

To Participate in JFI-Garlic:

1. Prepare and write about garlic, and post it on your blog in the month of March.

2. Please link to this event announcement.

3. If you do have a picture, please enclose it in 455 x 280 pixel size with your e-mail.

4. If you don’t have a blog, but would like to participate mail me and I would post it here.

5. Please send me an e-mail notifying me of your entry at mathy.jfi@gmail.com

6. Please use “JFI” to denote the subject matter.

7. Please write your name as you would like it to appear on the round-up.

8. The lastdate for JFI-Garlic is April 5, 2008. The round-up will be posted by April 7.

Looking forward to your enthusiastic participation.

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JFI:Eggplant - Kaththarikkai Paththiyak kari [Eggplant Special Medicinal Diet Curry]

Posted by Mathy Kandasamy | Filed under Black Pepper, Fenugreek, Coriander, Eggplant, Cumin, Coconut Milk, Jihva For Ingredients(JFI), Sri Lankan, Curries, Archives

Paththiyak kari - Special medicinal diet curry
Kaththarikkai - Eggplant

“???? ???????” - Food is Medicine. Nothing personifies this more than the special medicinal diet curry. Special diets are advised in Siddha Medicine. It consists of certain “do’s and dont’s” These rules vary depending on the ailment and the treatment. The curry I’m talking about does not fall into that category. In Sri Lanka, we call it ‘???????? ???’ - Paththiyak kari. This is usually prepared if anybody is sick. Or, if a girl got her first period. Or, if a pregnant woman gave birth.

There are several variations to this ‘Paththiyak kari’. That would drive away the boredom of having to eat this kari for about a month, when you get your first period. Or for a week, if your family is indulgent. Only particular vegetables like tender drumstick, eggplants or fish could be used to prepare ‘Paththiyak kari’ and even though, it tends to taste the same, there are subtle differences.

Several spices are toasted seperately and then ground in an ammi(back in Sri Lanka), ground in a spice jar or bought in a store(In Canada, Europe and Australia). I vaguely remember my grandmother toasting the spices and then using the ammi to grind them. She would add the tough spices first and would sprinkle some water on them and stand moving the heavy rolling pin like stone over them. Once those spices gets maneagable, other spices would be added and finally little coconut would be added. The whole mixture would then be rolled into a ball form and deposited into the waiting bowl. The ammi would then be cleaned with a little water and that would also go into the bowl.

Since there’s no ammi here. Coffee grinder could be used to powder the spices.
Special herbal spice curry powder[Paththiyath thool]

1. Corriander seeds - 3 teaspoon
2. Cumin seeds - 3 teaspoon
3. Fenugreek seeds - 1 teaspoon
4. Pepper - 1/2 teaspoon (could be reduced)
5. Red Chilli - 1 (Optional)
6. turmeric powder - 1/4 teaspoon (usually dry turmeric root is used)

Roast each and every spice except turmeric powder until they start emitting their special aroma. Let them cool down. Grind to a fine powder in the coffee grinder. Store the powder in a tight lidded container. Use within a month or so. The powder could be kept longer, but it would lose it’s potency and time goes by.

Now lets go to the eggplants!

The love Sri Lankan Tamils have for eggplants has to be seen, to be believed. For some, vegetables=eggplants, eggplants=vegetables. And eggplant saplings are bought by the hundreds here in Canada. Even back in Sri Lanka, Eggplants or Brinjals as they are known are given prime locations in the home gardens. So, I was not particularly surprised to learn that Eggplant is native to Southern India and Sri Lanka. [Wiki]

And we train them young. Taken couple of years ago, in one of those pick yourself farms on the Eastern Townships near Montreal.

Recipe:

2 purple eggplants - cut ino 1/2 inch pieces
4 shallots - sliced
10 garlic pods - chopped into two
1-2 green chillies (avoid for lactating mothers) - sliced into too
1/2 teaspoon fenugreek seeds
1/2 teaspoon cumin
5-6 curry leaves
2-3 teaspoons special herbal curry powder[Paththiyath thool] (I like it spicy. so i use 3 teaspoons. 2 is more moderate. could be reduced too)
2 cups water (1.5 for thicker gravy)
salt
1/2 cup coconut milk (1/4 is more moderate and is good for truly medicinal purposes. But in general more coconut milk could be added)
1-2 teaspoon indian sesame oil/ Gingelli oil

In a pan, assemble the following ingredients - eggplants, shallots, garlic, green chillies(if using), fenugreek seeds, cumin, curry leaves, special curry powder and water. It would take about 15 minutes for the eggplants to cook thoroughly. Add salt according to taste and add coconut milk. Let it boil for another 2-3 minutes.

This curry is best served hot/warm with rosematta rice. The next best choice is par-boiled rice.

Those eagle-eyed people would have noted that even though sesame seed oil is listed in the ingredients, it’s not used in the recipe above! Gingelli oil or Indian Sesame oil is very necessary. But only after the curry is cooked.

In your plate, serve rice and pour this ‘Paththiyak kari’ on top. Make a well. Ladle some Indian Sesame seed oil. Or you could spoon in the sesame oil to the curry itself and mix thoroughly just before serving.

It is absolutely necessary to use only the Indian Sesame oil and not the Sesame oil available in South East Asian stores. The South Asian Sesame oil is produced in a different manner. Sesame oil from Middle-east also taste like the Indian variety. This dish is incomplete without Sesame oil. Sesame oil is supposed to build strength. Sesame oil contains high percentage of polyunsaturated fatty acids. And Sesame oil is a good source of vitamin E. Sesame oil is called as ‘Nalla ennai’ in Tamil. Meaning ‘Good oil’. For medicinal properties of Sesame oil - http://en.wikipedia.org/wiki/Sesame_oil#Medicinal_Uses.

Note: This goes to Sangeetha for JFI-Eggplant

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JFI: Jackfruit - Sinh To Mit [Vietnamese Jackfruit Sherbet]

Posted by Mathy Kandasamy | Filed under Vietnamese, Jackfruit, Jihva For Ingredients(JFI), Archives

Jackfruit is my most favourite fruit and normally I satisfy myself with the finds at the Asian stores. At the Asian stores here, one can get jackfruit chips(Thailand), jackfruit icecream (Phillipines) and ofcourse canned Jackfruit. There are two different kinds of Jackfruit Icecream. Plain Jackfruit and Jackfruit with cashews. I was a bit taken aback when I saw that the name ‘Langka’ on the icecream container. When asked, my friend had no clue about it. Anyway we indulged in a few minutes arguing about the nativity of Jackfruit.

And with this post, I’ve come to the end of my Jackfruit spree. I would like to thanks Bee & Jai of Jugalbandi.info for choosing Jackfruit as JFI ingredient of the month for June. Their choice made me go beyond my comfort zone. I’ve made some of these dishes several times during this month for family and friends. And as summer is fast approaching, I would be using today’s recipe quite often.

Sharbat is a popular Middle Eastern and South Asian “juice” that is prepared from fruits or flower petals. It is sweet and served chilled. It can be in concentrate form and eaten with a spoon or mixed with water to create the drink. It was popularised by the Mughal rulers one of whom sent for frequent loads of ice from the Himalayas to get a cool refreshing drink.

Some of the very popular sharbats are made of (any of the following): Rose, Bel, Gurhal (Hibiscus), Lemon, orange, ananaas, falsa.
Source: Wikipedia

Sharbat or Sherbet or Sherbert is a cool drink. It must have originated in the Middle East or Turkey. In Turkey, Sherbet is a traditional cold drink prepared with rose hips and varous spices. We, in India and Sri Lanka are quite familiar with sherbets to, especially during the summer.

In fact different kinds of cool soft drinks made from fruits are quite popular all over South East Asia. Everything from lime to Mango to even herbal greens like vallarai are used in sherbets. Jackfruits are also used in some of the sherbets prepared in countries like Indonesia, Vietnam and Phillipines.

My friends and I indulge ourselves with Halo-Halo. It’s a popular Filipino dessert.

Halo-halo (from Tagalog halo, “mix”) is a popular Filipino dessert that is a mixture of shaved ice, milk, and sugar, to which is added various sweet beans and fruits, and generally served cold in a tall glass.

There is no specific recipe for this dessert, and a wide variety of ingredients are used. The order in which the ingredients are added varies widely, but generally it is mixed together prior to serving. Primary ingredients include red mung beans, kidney beans, garbanzo beans, sugar palm fruit (kaong), coconut sport (macapuno), and plantains. Other components may include jackfruit (langka), star apple, tapioca or sago, nata de coco, purple yam (ube) or sweet potato (kamote), sweetened corn kernels or pounded crushed rice (pinipig), flan or custard, and gelatin. Other fruits, such as papayas, avocados, kiwifruit, bananas, or cherries, may also be added. Some preparations also include ice cream on top of the halo-halo.

Generally, condensed milk or evaporated milk is used instead of fresh milk, due to the tropical climate of the Philippines.
Source: Wikipedia

Today’s recipe also makes use of crushed ice, sugar syrup and condensed milk. But Jackfruit is the key ingredient here.

Recipe:

1 cup jackfruit
2 cup crushed ice
Sugar syrup (Optional - I omitted sugar syrup)
2 teaspoon condensed milk

In a blender finely blend Jackfruit into a smooth paste. Add condensed milk and give it a whirl. Add ice and blend for a minute or two, until the ice is crushed. Serve cold.

Interesting information about Jackfruit - http://www.hort.purdue.edu/newcrop/morton/jackfruit_ars.html

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JFI: Jackfruit - Sayur Nangka

Posted by Mathy Kandasamy | Filed under Galangal, Chilli Pepper, Green Jackfruit, Malaysian, Ginger, Garlic, Jihva For Ingredients(JFI), Side Dishes, Almonds, Turmeric, Archives

Sayur - Vegetable
Nangka - Jackfruit

The cuisine of South East Asia is quite unique in the sense it’s been influenced by various cuisines like the Indian & Chinese cuisines to a larger extent and by Spanish, Portuguese, Danish, and British cuisines by varying degrees. Personally I love learning about the cuisines of S.E.Asia starting from India and Pakistan on the west(relative west) to Japan & Phillipines in the far-east. Of all the culinary traditions, the Malay Peninsula has been heavily influenced by the Indian cuisine from time immemorial. The cultural exchange happened most recently was when the Britishers ferried away people from India and Sri Lanka to work in the plantations.

Green Jackfruit is used quite extensively in the Malay peninsula in both Indonesia and Malaysia. Jackfruit is called Nangka in the Malay language. and Sayur means ‘vegetable’. So today, for JFI: Jackfruit, Sayur Nangka from Malaysia. I asked my Malaysian friend if she or her family knew any recipes for green jackfruit. She did give me a recipe. Actually she translated one for me from Malay. She is a Malaysian-Indian, and what told me surprised me a lot. It seems neither she nor her brothers have any like for Jackfruit. Only her parents seem to enjoy it. All the siblings prefer durian to Jackfruit, itseems. Told her that I will really have to go to Malaysia now to try Durian.

Recipe:

1 can Green Jackfruit
2 shallots - finely chopped
2 green chillies - finely chopped
1 teaspoon oil
salt
1/2 cup water

Grind to a Paste

shallots - 5
garlic - 3
dried red chillies - 3
Fresh Turmeric Root - 1/4 inch
Galangal - 1/2 inch
Ginger - 1/2 inch
Candle nuts - 6 (I used Almonds)
Belacan (Shrimp paste) - 1/4 teaspoon
Lemongrass - 1/2 inch
1/4 cup water

In a food processor take shallots, garlic, dried red chillies, fresh turmeric root, galangal, ginger, candle nuts, belacan, lemongrass and blend to a coarse paste.

You can find fresh turmeric root, galangal and belacan in the Asian stores. You can also find candle nuts in those stores, if you are lucky. Please dont buy more than what you need, because candle nuts can go rancid quickly because of the high fat content. They are used to thicken the sauce and you can always substitute Almonds. But Kukui nuts are supposed to be the best substitutes. If you have Macadamia nuts, do use them. They also have a high fat content.

Belacan or Shrimp paste is used to give the extra depth to the dishes. Any dish calling for shrimp paste are quite special (atleast for me. ). Dont worry, you would only be using minuscule amounts and the smell or the taste wont stand alone and torture you. I have to confess, though that I cannot stand the smell of the shrimp paste. But the final result has somehow convinced me to keep some handy.

In a pan, heat oil and saute finely chopped shallots and green chillies. When the shallots turn slightly brown around the edges, pour in the ground spicy paste and mix nicely. Let it cook for about a minute.

Since, we are going to use canned green jackfruit they wont requite much cooking. Add the green jackfruit and mix around. Add about half a cup of water let it boil. Cook for about 5-6 minutes.

The water would have evaporated by this time and the ground spices would have been cooked thoroughly.

Serve with warm rice.

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JFI - Jackfruit: Kos Mallum

Posted by Mathy Kandasamy | Filed under Turmeric, Green Jackfruit, Scraped Coconut, Side Dishes, Jihva For Ingredients(JFI), Sri Lankan, Archives

Kos - Jackfruit in Sinhala
Mallum - Cooking method

According to Wikipedia, Jackfruit is native to Southwestern India and Sri Lanka. I was a bit surprised to read that because if something is native to the region then, in my experience, extensive experiments would have been carried out. And as a result there would be number of recipes and ways to consume the native plant.

But as far as I know ripe jackfruit has been consumed ‘as is’ and the seeds were either roasted or used in curries. Talking of roasting, I remember how it was roasted back in Sri Lanka. Once the Jackfruit Pods are eaten and the remaining outer layers are cut into pieces and fed to the cows, the real magic begins. Well, I love Jackfruit. It’s my most favourite fruit and that’s one of the reasons I was so overjoyed when Bee & Jai of Jugalbandi chose Jackfruit as the JFI theme. I equally love the Jackfruit seeds, the roasted ones. Once the cooking is done using the firewood. The hot coal would be spread around and the jackfruit seeds would be scattered. The seeds would then be covered by the hot coal and would be left alone for sometime. I’ve forgotten exactly how long it takes to roast these jackfruit seeds. The seeds would them be lightly pounded (I’ve also forgotten how that’s done.) I just remember eating them, surrounded by family. Ah..

If the Tamilians had no recipe for Jackfruit (as far as I know), the Sinhalese compensated nicely. They cooked green Jackfruit in several different ways. One of the most simple ways is ‘Mallum’. Mallum means mix-up in Sinhala and it is just what it says. A delicious mix-up that could be eaten with rice.

Recipe:

1 cup young green jackfruit (fresh/canned)
3 green chillies - finely chopped
1 small onion - finely chopped
1/2 teaspoon turmeric powder
1/8 cup water (If using Canned jackfruit. 1 cup for fresh fruit)
salt - as per taste
3 tablespoon - sraped coconut
1 teaspoon mustard seeds - lightly crushed
1/8 teaspoon black pepper - ground
2 garlic pods - crushed
3-4 curry leaves

Finely shred the canned green jackfruit. In a pan, add the jackfruit, chillies, onion, turmric powder, salt and water. Canned Jackfruit needs very less water to cook. Cover the pan and let it cook until the jackfruit is tender and the water has all but evaporated.

Sinhalese people use mustard seeds in different ways. Here, the msutard seeds are crushed lightly and added to the pan along with ground black pepper, coconut, crushed garlic and curry leaves. Mix nicely and let it cook for about 2 minutes.

This Mallum tastes very different because of the addition of crushed mustard and crushed garlic. The mustard seeds take this to a whole different level. Serve hot with warm rice.

For JFI - Jackfruit by Bee & Jai of Jugalbandi.

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