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No. English term Description Other languages
1 Jack Fruit It is perhaps better to speak of Jack fruit (ripe) and Jack fruit (raw). Raw Jack fruit is dark green in colour with prickly projections all over its oblong surface. The size of Jack fruit ranges from about three feet in length (large) to 1 foot in length (small). Upon ripening, it turns pale golden in colour apart from an exceedingly pleasant smell. If the prickly projections are nudged with the hand, the skin of the fruit should visibly move, then you can be sure that it is ripe. Even without this test, the smell of a ripe Jack fruit cannot be missed. Raw Jack fruit is used for cooking a dry curry with garam masala, just as one would cook, say, potato curry. Firstly, one ought to be familiar with the process of prying out the meat from inside the thick skin. Apply oil liberally to the whole of the front and back of the palm so as to prevent the milk from sticking to the hands (This is very hard to get rid of). Now cut it like you would cut any other fruit and remove the meat (Note: If seeds are already formed, the meat will no longer be tender). Later, this can be either grated or cut into chunks. Now proceed with the curry in the regular way. Ripe Jack fruit is to be cut similarly. However, the insides look much different now. There are what look like tentacles that are very tough and are to be discarded. Encased in them are golden yellow loaves of meat in the shape of a slightly irregular pear. Make a small slit on this pear and remove the seed. Next, you may either eat it as is, or preserve in sugar syrup and store in the refrigerator for extended use. Occasionally, they are chopped up into little pieces and added to fruit salads. To ripen a raw Jack fruit: Roll the jack fruit in a gunny sack and put in a dark place for about three days after plucking from the tree.
bengali inchora
hindi kathul
telugu panasa pandu
2 Jaggery Unrefined sugar made from sugar cane or palm sap and usually in the mollasses form, muddy yellow/pale golden yellow in color. Jaggery enjoys a very important place in Indian culture, both in food and religion. It has been considered worthy enough of being offered to Gods. Many devotees prepare Paramannam - God's food, which consists of rice cooked in milk and flavoured with jaggery and cardamom. This is taken to the temples and offered to the deity. Later, this offering is distributed as alms. All Indian temples give Prasadam - a gift of God which is usually a small piece of coconut meat, a small piece of jaggery and additionally flowers (which have adorned the Goddess) for women. Storing Jaggery: It is preferable to buy jaggery as and when required. Commercially, sugar cane is processed approximately four times a year. I try to buy jaggery three to four times a year so that I can buy the fresh batch. Fresh jaggery is pale golden yellow and is usually mixed with crushed cardamom. How to check for freshness: Put a piece of jaggery in your mouth. If you notice a dominant salty taste then it is not fresh. The older it gets, the saltier it tastes, which is not good if you intend to use it for desserts, apart from religious purposes. Also, older jaggery colours the dish you use it in. However, old jaggery does have advantages over the new one in medicine. Fresh jaggery can increase ailments like cold and cough apart from causing digestive disorders if taken in excess. Old jaggery on the other hand does not have these side effects. All medicinal properties of jaggery are supposed to diminish in about three years time. There are many additives to jaggery. In Punjab, jaggery is pre-mixed with fennel seeds/saunf, crushed almond, etc. This has an excellent flavour and is good for making syrups. Store jaggery in an airtight container.
bengali gud
gujarati gol
hindi gud
kannada bella
malayalam vellamu
marathi gul
tamil vellam
telugu bellamu
 




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