#chakka chips

[tocco-voice]

Snack Time Stories: The Complete Jackfruit Chips FAQ Unveiled | Tocco

Are jackfruit chips healthy?

Yes, jackfruit chips can be a healthy snack option. They are rich in fiber, which is essential for digestive health. Additionally, they contain essential vitamins and minerals such as vitamin C, potassium, and magnesium. Homemade jackfruit chips, made with quality ingredients and minimal oil, can be a wholesome alternative to traditional fried snacks.

2. How are jackfruit chips made?

Jackfruit chips are made by thinly slicing unripe jackfruit, removing seeds and fibrous sections, and then deep-frying the slices until they turn golden. Traditionally, coconut oil is used for frying, imparting a hint of tropical essence to the chips. The process involves sun-drying the slices to eliminate excess moisture before frying, resulting in crispy chips with a balanced flavor of natural sweetness and a touch of salt. 3. Are jackfruit chips vegan?

Yes, jackfruit chips are vegan. They are made from the unripe fruit, and the preparation involves slicing and frying without the use of any animal-based ingredients.

4. What do jackfruit chips taste like?

Jackfruit chips have a savory-sweet taste with a subtle crunch. The natural sweetness of the fruit combines well with a hint of salt, making them a flavorful and satisfying snack. The versatile flavor profile allows them to be enjoyed on their own or paired with various dishes.

5. Are jackfruit chips gluten-free?

Yes, jackfruit chips are gluten-free. The preparation involves slicing and frying the unripe jackfruit without the use of any gluten-containing ingredients.

6. Where can I buy jackfruit chips?

You can find jackfruit chips at local stores, supermarkets, or specialty food stores. Additionally, you may explore online platforms that offer regional delicacies, like gotocco.com, where fresh homemade jackfruit chips made by tocco's chef are available.

7. How many calories are in jackfruit chips?

The calorie content in jackfruit chips can vary based on factors like the thickness of slices and the amount of oil used. Generally, homemade jackfruit chips can be a relatively lower-calorie snack compared to traditional fried snacks, especially when prepared with moderation.

8. Can I make jackfruit chips at home?

Yes, you can make jackfruit chips at home. The blog above provides insights into the traditional process of preparing homemade jackfruit chips, including selecting the right type of jackfruit, slicing, sun-drying, and frying. Making them at home allows you to control the quality of ingredients and ensure a healthier snacking option.

9. How long do jackfruit chips last?

The shelf life of jackfruit chips can vary based on storage conditions. When stored in an airtight container in a cool, dry place, homemade jackfruit chips can last for a few weeks. However, it's essential to consume them within a reasonable time to ensure freshness and optimal flavor.

10. What are jackfruit chips ingredients?

The main ingredient for jackfruit chips is unripe jackfruit. The preparation involves slicing the fruit into thin pieces and frying them. Traditionally, coconut oil is used for frying, adding a tropical essence to the chips. The simplicity of ingredients contributes to the authentic and natural flavor of the snack.

11. Which oil is used to make jackfruit chips?

Traditionally, coconut oil is used to fry jackfruit chips. This not only imparts a unique tropical flavor to the chips but also aligns with the culinary practices in Kerala, where coconut oil is widely used in cooking.

12. Which jackfruit is best to make jackfruit chips?

The thenvarikka variety of jackfruit is most preferred for making chips. This variety has firm flesh bulbs and is well-suited for the slicing and frying process, resulting in crispy and flavorful chips. Different jackfruit varieties may be used for various culinary purposes. 13. How to keep jackfruit chips crispy?

To keep jackfruit chips crispy, store them in an airtight container in a cool, dry place. Avoid exposure to moisture, as it can affect the crispiness. Homemade chips, when properly stored, can retain their crunch for an extended period.

14. Can we prepare jackfruit chips with ripe fruit?

Jackfruit chips are typically made with unripe jackfruit, as it has a firmer texture and is well-suited for slicing and frying. Ripe jackfruit tends to be softer and sweeter, making it less suitable for the chip-making process.

15. Which is the jackfruit season?

The jackfruit season in India, especially in Kerala, typically aligns with the summer and monsoon months, generally from March to June or July. The exact timing may vary slightly based on the region. Jackfruit trees require warm temperatures for optimal growth and specific weather conditions for flowering and fruit development. The seasonal availability adds to the anticipation and enjoyment of jackfruit chips, as they are made with fresh, hand-selected fruit during its peak season.

16. What are the other names for Jackfruit chips?

The Jackfruit Chips is also called as Chakka Varuthathu, Chakka Upperi, Chakka Chips.

[fabcity]

Chakka Upperi / Jackfruit Chips

[keralanaturals]

Jackfruit Dried Slices

Raw Jack fruit pieces cut into thin slices and dried in sun to prepare sundried jackfruit slices . These sun dried jackfruit slices can be used for the preparation of various jackfruit recipes like Chakka puzhukku, pickles and jackfruit chips . Jackfruit is a great source of antioxidant ,vitamin C and vitamin A . It also promotes skin health and helps strengthen bones.

Kerala Naturals dried jackfruit slice contains  premium handpicked dried jackfruit pieces.

Storage  –  Store in a dry place in an airtight container.

[productskeral]

Top 10 snacks from Kerala you will love

Are you looking for Kerala snacks in Mumbai? Then you need to know about Kerala snacks first. Kerala is home to various snacks, sweet and savory, withstood the test of time, and has remained a perennial favorite among generations. Here are Top 10 snacks from Kerala you will love, which are enjoyed by locals in Mumbai and tourists from other countries.

Banana chips: Coconut oil banana chips in Mumbai are a famous savory snack in Mumbai and may be the most identifiable and well-known Keralan snack popular beyond the state. They may be eaten at any time of day or night, making a convenient and delicious travel snack. Banana fritters are made from bananas that have been finely cut into rings and dried in the sun before being deep-fried in coconut oil. You can also find these by searching in google with the keyword coconut oil banana chips near me. A prominent component of Sadya, the traditional Kerala feast, is the prawns.

Pazham Pori:   These golden-fried fritters are beloved all over the state because they are made with ripe plantains. One of the most popular teatime companions is found in almost every tea store in Kerala, especially in rural and suburban areas.

Ela Ada: Ada is composed of rice powder that gives a jacket filled with shredded coconut and jaggery. The banana leaf envelope surrounds the ADA as it is steamed. On the surface, it doesn’t have much sweetness. Therefore it appeals to people who don’t have a strong sweet taste. In certain areas of Kerala, it is also eaten as breakfast.

Uzhunnu vada: While nights provide their fair share of teatime sweetness in the shape of pazhampori, one often finds a savory note in the form of uzhunnu vada. These savory lentil doughnuts are created using a yeast batter that has been fermented.

Unnakaya: Surprisingly lesser-known even outside of Kerala, this unique dish hails from the Malabar area. This snack is really tasty and healthy since it contains many fruits, including shredded coconut, banana, egg white, and cardamom, all of which are packed within a slice of plantain.

Unniappam: One of the famous traditional treats that many Malayalis grow up eating is these adorable tiny hemispheres. This is composed of rice powder mixed with mashed bananas, jaggery, and toasted coconut, all of which were prepared at home.

Achappam: The rose-shaped treats called Achappam also resemble treats one used to get in India when they were little. For kids who like to snap rings off, it’s a favorite snack.

Chatti Pathiri: The Malabar-origin Kerala layered pastry is a tantalizing savory delight produced in sweet and salty varieties. It may be stuffed with various ingredients, such as chicken and mutton. The dessert is frequently eaten when breaking the fast, and it is also commonly seen throughout Ramadan.

Kumbilappam: It is also known as chakka kumbalappam, in which jackfruit pulp is combined with shredded coconut and jaggery and then baked.

Neyyappam:  Unni appam is a savory-filled pancake that is unique in that it is also turned into a variant with the addition of neyyappam, a sweet flavored stuffed pancake. It is named from the Malayalam word for clarified butter, which is “neyy.” Jaggery, toasted coconut, cardamom, and milk are all added to the rice flour combination.

You can buy Kerala products online; these are particularly noteworthy since they have retained their original recipes throughout time and are still highly enjoyed and popular among the current generation who grew up eating them in their own homes during their youth.

[riyashoge]

Woche 5 im Krankenhaus und die 5te OP. Grade wieder auf meinem Zimmer wo Chips und Schokolade mich erwarten. Sehr zwar ein wenig hinüber aus, aber soweit geht es mir gut. Das Gute: wenn jetzt die Zombieapokalypse startet bin ich sage, weil die mich für ihresgleichen halten 😹 Ich schätze es ist soweit gut gegangen heute, jetzt heißt es ausruhen, schlafen und warten was die Ärzte morgen sagen. Chakka Kommt gut durch die Woche. LG Riyas . . . . . . #monday #ftmgermany #ftmtransgender #ftm #author #authorsofinstagram #authorsmoments #authorlife #zombie #authormood #postop #berlinheliosklinikum #berlin #hospital #chakka #insta #instagood #instamood #instamoments #hospitalmoments #lg #riyashoge #riyas (hier: Helios Klinikum Emil von Behring) https://www.instagram.com/p/CVdaM_AplXN/?utm_medium=tumblr

[koopeenairco]

Chakka Varuthathu / Jack fruit chips by Garam Masala

[vsplusonline]

Lockdown treats with leftovers

New Post has been published on https://apzweb.com/lockdown-treats-with-leftovers-2/

Lockdown treats with leftovers

By now, most of us know that there are perhaps a hundred ways to bake a cake without flour, eggs, oil, baking powder or an oven. That a chakka (jackfruit) 65 could be as delicious as a standard chicken 65. Ever since the global lockdowns to tackle COVID-19 began, the internet has been teeming with food videos as people learn how to creatively work with basic supplies.

The pandemic is pushing home cooks to examine their larders and backyards more closely, as they find inventive, practical ways to use up everything in the fridge, thus limiting both waste and the necessity for yet another grocery run.

Paniyarams with leftover idli batter  

“Who can possibly have idli three days in a row?,” asks Krishnaraj PS, a software consultant from Kochi, who is giving a new twist to leftover batter with his appakkara (skillet used to make unniappams). He smears it with oil, and pours batter into each mould to get delightful golden paniyarams. “These made for a great lockdown snack,” he says.

Shreya N, a Kochi-based entrepreneur says the lockdown is taking us back several decades, in a positive way. “This is how our grandparents lived. No eating out, growing and cooking our own food. In a way, I would say we are evolving, food-wise,” she says. “It makes me think of ways to create something fancy out of the mundane,” she says. For someone who used to order in every weekend, Shreya has stopped ordering food, owing to safety concerns.

Black tea mocktail  

For those who miss eating out, digital marketing professional Najiya Sheejish from Kollam, has a solution: “You eat with your eyes. As long as it looks good, half the eating is done and it helps cure lockdown blues,” she says. Najiya makes a “mocktail” out of black tea, lemon spritz, a drizzle of honey and a handful of ice cubes. She also makes batter-fried, crisp chicken that resembles and tastes like its retail-chain counterpart.

Businessman Mathew M Joseph has decided to sun dry beef in order to avoid multiple trips to the market. “Especially for those who don’t get it delivered at home, it is ideal,” he says. He cleans the meat thoroughly, salts it and dries it in the sun. “This preserves the meat, which can be powdered and stored. It can be used whenever needed, sautéed with a handful of shallots, grated coconut and chilli powder,” he says. “Sun-drying tomatoes too are a great idea during lockdown,” says Mathew.

Crispy papaya chips  

Balram Menon, businessman and food enthusiast from Kanjiramattom, Ernakulam, made chips out of raw papaya, with a lavish sprinkling of chilli powder and curry leaves. “I upload the videos of my exploits with food on Instagram to inspire others,” he says.

When Aysha Abel from Kollam revived an almost forgotten traditional snack and posted it on Instagram, the video was shared over 2,500 times. The “ethakka ball”, which routinely graced tea-time home menus, has been pushed off tea tables by store bought snacks over the past few decades. The simple and wholesome dish, says Aysha, can be made with the most basic of ingredients — banana, coconut, rice flour, sugar and ghee. “The ingredients are thrown in together, mixed and steamed in a banana leaf,” she says.

Mango leaf green juice

Ingredients:

Mango leaves (tender)

Ginger

Sugar

Lemon

Method:

Wash the leaves thoroughly before grinding them in a mixer along with a piece of ginger. Strain the juice and add lemon juice and sugar. For those who want a spicy version, add a couple of green chillies before grinding the leaves in the mixer with ginger, and add a pinch of salt.

“Traditional snacks don’t need fancy ingredients. Almost all of them can be made with basic home supplies,” says Krishnaraj, whose food videos have a number of viewers. “We are familiar with the aval kuzhachathu (flattened rice with jaggery shavings and coconut peels), but a savoury dish can be made too, if you mix flattened rice with a little bit of water, slit green chillies, a pinch of salt and grated coconut. All you need is tea to go with it,” he says.

Mango leaf green juice  

Of course there are also plenty of experiments that border on the adventurous now that people are spending more time in the kitchen — ice cream made of wheat, green juice made of mango leaves and milkshakes made of jackfruit seeds. “It tastes so much better than it sounds,” says Shanti MS, a home-maker, who tried these with “great results”.

Making the most of resources and minimising wastage is one of the takeaways from COVID-19, as a women’s FaceBook group says. The discussions of late have been around ingenious ways of cooking with whatever is available.

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[liveindiatimes]

India’s oldest COVID-19 survivor a teetotaller and non-smoker who loves his rice gruel with tapioca chips - more lifestyle

New Post has been published on https://www.liveindiatimes.com/indias-oldest-covid-19-survivor-a-teetotaller-and-non-smoker-who-loves-his-rice-gruel-with-tapioca-chips-more-lifestyle/

India’s oldest COVID-19 survivor a teetotaller and non-smoker who loves his rice gruel with tapioca chips - more lifestyle

At 93 years of age, Thomas Abraham has simple wants Pazhankanji, Kerala’s own super food made of rice gruel, and tapioca or jackfruit snacks. And that’s what he insisted on eating while confined in the isolation ward after becoming India’s oldest COVID-19 survivor in what is being dubbed by the medical community as a “miracle cure”.

Thomas and his wife Mariyamma, 88, both have been fully cured after days of life-and-death battle against the deadly virus which they contracted from their son, daughter- in-law and grandson who returned from Italy last month. All three have also recovered fully and are now waiting for the return of the miracle couple home.

Doctors say the couple will probably be discharged on Wednesday from the Kottayam Medical College Hospital where they were in critical condition for days. Coronavirus is known to be especially deadly for elderly people.

The secret behind their recovery seems to be the healthy lifestyle they have been leading, said Rijo Moncy, their grandson half-jokingly. He said Thomas, a farmer in Ranni sub-division of Pathanamthitta district, is a very healthy person being a teetotaller and non-smoker. Even without going to the gym, he had a six-pack body.

“It’s a miracle that they survived the pandemic and the doctors and the health officials have put in their all efforts to save them,” said Rijo who works in Italy in the radiology field.

He and his parents, who also have been living in Italy for many years, praised the state government, which also has the distinction of having cured India’s first three coronavirus cases earlier.

“We were planning to come to Kerala in August but advanced the journey as my grandfather insisted that we should visit him soon. However, now we feel that it was a blessing or else we would have been in Italy right now,” Rijo told ‘PTI’.

Italy is the hardest hit country in the world with more than 11,500 fatalities and over 1,01,700 infections, as per the latest reports.

“I used to live with my grandfather during my higher studies and we are really close. He insisted that we should visit him as soon as possible. He also said that they had a better chance of survival in Kerala rather than in Italy.

“The government there passed off the initial signs of coronavirus as seasonal common flu. But later it got out of their hands. The area where we are staying in Italy is not that affected,” he added.

“We are sure that the good and efficient medical team in Kerala helped us to get cured from the pandemic. If we were in Italy, we might not have survived,” he said.

Asked about their favourite food, he said while his grandfather loves “Pazhankanji” made of rice gruel, “Kappa” (tapioca) and “chakka” (jackfruit) snacks, his grandmother loved fish.

Even while at the isolation ward, grandpa asked for his “Pazhankanji” and coconut chutney and “kappa” etc and these were provided to him, he said.

“They were waiting for us to come (from Italy) and fill the home with fun and laughter. But… Now, we are eagerly waiting for their homecoming. We were told they are likely to be discharged by Wednesday”, he said.

The family has already prepared fish curry, fish fry and rice and hoping the elderly couple would soon reach home.

The couple have three children, seven grandchildren and 14 great grandchildren. Besides his parents and grandparents, Rijo’s sister and brother-in-law and his father’s elder brother were among those infected by the virus in the family.

“Grandparents had age related complications. But the nurses and the doctors of Kottayam Medical College considered them as their own family and took care of them. We are really thankful to the government, health minister and the chief minister for the care we got,” Rijo said.

Rijo’s sister and brother-in-law, both nurses, had arrived from Italy eight months ago.

Along with the seven-member team of doctors who led the treatment, 40 medical staff including 25 nurses actively took part in various stages of treatment.

The central district of Pathnamthitta has 7,486 people under observation, 19 in isolation wards and five positive cases in hospitals.

(This story has been published from a wire agency feed without modifications to the text. )

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[izayoi1242]

Turn to Jackfruit for a Vegan Snack

By BY FLORENCE FABRICANT Seril’s Chakka Chips are made from the tree fruit, which is lightly fried in coconut oil. Published: March 3, 2020 at 08:52AM from NYT Food https://ift.tt/39ibqaV via IFTTT

[tocco-voice]

Bite into Nature: Homemade Jackfruit Chips Unveiled | Tocco

Summer and Kerala are a joyous combination. The heat may soar, but the anticipation for mangoes and jackfruits that blooms in the season never fades. When jackfruit starts to make its appearance, the home kitchens also prepare themselves to make a variety of delicacies made with it from snacks to sides and sweets. Jackfruit chips, also called chakka chips or chakka varuthathu in Malayalam, made with unripe jackfruit thinly sliced and fried in coconut oil is a favourite snack to many. When it comes to munchies, few products have the allure that jackfruit chips have. They are a beloved treat for many because of their crispy texture and delicious flavour. In this blog, we will explore the origin, flavour profile, preparation process, serving suggestions, and nutritional advantages of these popular chips made from Kerala, India's tropical treasure find.

Kerala’s own delicacy

Known as the "king of fruits," jackfruit is an incredibly versatile fruit mostly grown in the South and Southeast Asia. In India, the jackfruit season typically aligns with the summer and monsoon months, generally from March to June or July, varying slightly depending on the region. The fruit requires warm temperatures for optimal growth and typically needs a dry period for flowering followed by slight rain for the fruit to develop. In South India, especially Kerala, jackfruit blooms in abundance during these months. You can spot at least one jackfruit tree in most houses along with the other cultivated trees. In each tree, there are many jackfruits that grow which are consumed by that household in the form of chips, main course, accompaniments, chakka varattiyathu which typically is a sweet jam, or a steamed dish made with it called the Ada. It is also a fruit that’s shared with other people nurturing a culture of sharing and love. Not all jackfruits can be used to make the chips. There are many varieties of the fruit such as Koozha chakka (soft flesh bulb), thenvarikka (firm flesh bulb), idichakka, kadachakka which are used for different purposes and thenvarikka is the most preferred one for making the chips. 

This tropical fruit is hand-selected to make chips because of its big seeds encased in thick bulbs. The ripe sections of the fruit are carefully cut into thin slices, making sure that the seeds and fibrous inner sections are removed. These slices undergo a sun-drying process, eliminating excess moisture and preparing them for the final transformation into jackfruit chips.

Prepared to perfection

After the slices are carefully prepared, they are deep-fried in hot oil until they turn golden. Traditionally, chips are fried with coconut oil, which gives the chips a hint of its own tropical essence. And the outcome? A chip that captivates the palate with a balance of the natural sweetness of the fruit and a little hint of salt. The subtle crunchiness of the chips goes well with the combination of flavours, and easily satisfies the craving for having more. 

Versatile flavours and combinations

Pairing jackfruit chips is an adventure in flavours. Their savoury-sweet taste makes them an excellent standalone snack, perfect for munching on lazy afternoons. They also complement various dishes splendidly, adding a crunch to salads or serving as a side to savoury curries and rice dishes. While the classic salted version remains a favourite, there are various flavours available, some enjoy them spiced with chilli for a fiery kick, while others savour the tanginess of a zesty seasoning. There are even sweet variations for those with a penchant for a sugary twist.

Favourite seasonal snack

Jackfruit is a seasonal fruit; hence it is more desirable because jackfruit chips lovers look forward to the season to have the best version of it.  The pleasure of enjoying these chips is enhanced by the excitement of its arrival during the peak time of year. Each mouthful is a treasured memory, a reminder of the fruit's abundance during its season, due to their uniqueness and link to the fruit's natural cycle. It’s also a pleasant nostalgia for people who have grown up eating them freshly made at home by their parents and grandparents. They offer a unique snacking experience with their exotic flavour profile. Moreover, they're a wholesome alternative to typical potato chips, carrying a natural sweetness without any artificial preservatives.

A Wholesome Snack

Aside from their delicious taste, jackfruit chips offer health benefits too. Fibre, which is abundant in jackfruit, is crucial for preserving digestive health. Consuming a diet rich in fibre can help lower cholesterol, minimise the risk of colon cancer, and prevent constipation. They are packed with essential vitamins and minerals like vitamin C, potassium, and magnesium. Potassium is necessary for controlling blood pressure and cardiac function, while vitamin C is crucial for preserving a strong immune system. Additionally, being a natural snack option, they are often lower in fat compared to traditional fried snacks. However, it is recommended to have it in moderation. One of the healthier ways of snacking is choosing jackfruit chips that are homemade which will ensure good quality ingredients and no reuse of oil. 

Their journey from the orchards to crispy perfection embodies the craftsmanship and love for good food. Whether you're reminiscing about Kerala's flavours or seeking a unique snacking experience, jackfruit chips are a delightful choice. Embrace the crunch, relish the taste, and savour the essence of this tropical delight.

[toldnews-blog]

New Post has been published on https://toldnews.com/health/british-dailys-article-calling-jackfruit-ugly-pest-plant-irks-indian-twitterati/

British Daily's Article Calling Jackfruit 'Ugly Pest-Plant' Irks Indian Twitterati

Highlights

An article published on website of The Guardian has angered people

The article called jackfruit “spectacularly ugly, smelly.. pest-plant”

The author called jackfruit a bland and “gross-looking lump of fibre”

Jackfruit is a popular fruit in India and we have a longstanding tradition of turning the yellow fleshy fruit into a number of dishes like biryanis, curries, chips and even jackfruit ice-cream. Jackfruit, also known as katthal, is a popular summer fruit in India and it is a common sight to see the yellowish green fruit on trees in the coastal state of Kerala. The state has a special connection with the fibrous fruit, which is also known as ‘chakka.’ In fact, Kerala named jackfruit as its official State Fruit last year, following a boom in the sale and demand of the fruit around the world. However, the fibrous fruit is making headlines for something else nowadays. It all started with a popular British daily calling the fruit “a spectacularly ugly, smelly, unfarmed, unharvested pest-plant native to India.”

The article titled, “Jackfruit is a vegan sensation – could I make it taste delicious at home?” was published on the website of the British daily The Guardian on March 27th, 2019. The article talks about jackfruit becoming a ‘vegan sensation’ as far back as 2017 and the fruit appearing in restaurant chains and eateries around the world. The writer went on to address jackfruit as a “gross-looking lump of fibre – fat, spiky and green, it could have been animated for a bit part in Monsters, Inc,” and said that it tasted of “nothing” and was too bland to be deemed tasty.

Also Read: Jackfruit Recipes: Raw Jackfruit Is The Toast Of Vegans In The West

Take a look at Guardian’s tweet about jackfruit:

Jackfruit is a vegan sensation – could I make it taste delicious at home? https://t.co/FTUM3VCaaC

— The Guardian (@guardian) March 27, 2019

The article also declared that in India, “Some people ate it, but only if they had nothing better to eat.” Needless to say, the article didn’t sit well with scores of Indians who pointed out jackfruit has been an important part of the cuisine that we have grown up eating. A lot of people on Twitter accused the writer of ‘whitewashing’ the use of jackfruit as a food and called for better researched articles. People from Kerala were especially irked with the article and expressed their displeasure about the article on Twitter.

Also Read: 6 Remarkable Benefits of Jackfruit Seeds

Take a look at few of the tweets:

Really? @guardian@zoesqwilliams Just because the West has discovered it doesn’t mean it wasn’t eaten (and relished) before. And no: a food item doesn’t win the lottery just because it’s now trendy in London #colonialhangoverhttps://t.co/R8QpW9qDeZpic.twitter.com/VPAJzUcRcu

— Priyanka (@priyankalind) March 28, 2019

it has been relished as fruit, jam, chips, as part of curries/thorans, for generations in Kerala. There are entire food festivals held just around this fruit, for God’s sake! Ignorance should be no excuse for casual racism, it reeks more than jackfruit. or durian (heard of that?)

— Sruthi Ramakrishnan (@Sruthi_writes) March 29, 2019

Wow. This article is hot garbage from the first sentence out. The millions of south and south-east asians who don’t have access to a wrap at Starbucks have been enjoying fresh, juicy and flavorful jackfruit for centuries.

— Richard Fleming (@walkingtogitmo) March 31, 2019

This is ridiculous. We don’t eat jackfruit because ‘there is nothing better to eat’. And most of your recipes sound disgusting. It’s a vegetable, with brilliant coastal preparations that we have been eating and looking forward to eating since my childhood. So much ignorance.

— rujuta (@ObliqueRays) March 31, 2019

@jackfruit the ubiquitous ‘chakka’. I remember in Kerala , starting summer this vegetable /fruit found its way into every dish that you had to run mile to avoid getting it in your plate .Every part was food, unripe ripe, pericarp, seed ,pulp, chammini…

— sarath chandran (@pockyarsarat) March 28, 2019

Some people shared their own recipes of sweet and savoury delicacies prepared by using jackfruit, in response to the thread. Malayali cuisine has several delicious ways of cooking the jackfruit and in the recent years, health experts have also praised the fruit for its energy boosting benefits and there has been some buzz about chakka powder’s benefits for diabetics. Kerala government has been taking concerted efforts to re-brand the fruit to push it on a global scale as well.

What do you think about The Guardian’s take on jackfruit? Let us know in the comments section below!

[ohtheplacesyoulldrinkbeer]

Budapest Part 3 That night, following dinner, I went back to Szimpla to begin one of the best partying nights I've had in Europe. It was the convergence of two cities worth of meeting people in full force -- the Bay Area brothers, the German girls, and the Welsh/Irish couple. After introductions, many rounds of drinks and, of course, pàlinka, everyone was friends. We migrated to a club nearby, Fogas, where we got Unicum shots (a Jager-like liquor that has a licorice taste) and danced. After two hours at Fogas, we emerged onto the street to find a proverbial shitshow. There were thousands of people in queue to enter both the club we just left and everywhere else in the area. Slightly dismayed at our mistake (to leave), we soldiered on to another club which, sadly, was closed aside from the outside bar where we did more -- you guessed it -- pàlinka shots. My research/crowdsourcing into the 'pest nightlife proved to be clutch, as the dwindlung crowd (sans ze Germans) headed to Hello Baby, a club recommended by an amazing McCombie, Siri Chakka. Sadly, as I found out later, Chloe couldn't get in due to some ID issue, so Rhys and her didn't make it, but Erik, Kevin, and I had a great time. Iwas the perfect level of intoxicated for this particular club, so I really enjoyed dancing and partying there. After the club, we had some water and sobering up time at the guys' hostel and I went to bed. The next day, I honestly felt like garbage, but I really wanted to check out the Terror Museum and hit a Bath during the day. Sadly, I only accomplished one of those goals. The Terror Museum honestly kind of sucked. Budapest and Hungary have an undoubtedly fascinating history of oppression, but the museum didn't really do it justice. Maybe it was the hangover, but the level of detail (literally full A4 pages of reading, or the slowest f***ing narrator to the audio guide ever) was way too much and as a result, I skipped a lot of it out of frustration. Mostly, it felt like something I could have learned by reading a well-constructed Wikipedia entry or watching a YouTube video. That night, part of the group (sans Chloe and Rhys) reconvened for drinks at my hostel before going to the infamous SPArty, a regular Saturday night party at the Széchenyi Baths. Once we arrived, we checked in and got our watches, which allowed us to access RFID lockers (genius move) and our badge necklaces, which allowed us to store forints to pay for beverages. (Not sure why they couldn't be the same RFID chip, but whatever.) The event was slightly indescribable. Unfortunately, the official pictures have not been posted yet but it was a proper rager (the last photo is one Chloe took at the Bath party). Imagine a huge, beautiful pool with European architecture, at night, with music blasting and Technicolor lights covering the walls. The night started out with some beers and confusion, as the German girls had entered before us and went God-knows-where. (Life is VERY difficult without a cell phone.) We got into the baths on one side and were met by a toasty water temperature resembling a not-too-aggressive hot tub. It felt nice, but a little hotter than I would have preferred. Finally, the Germans found us and we all hung out on one side of the pool for a while, our payment cards quickly dwindling in forint (the party was NOT cheap... Beers were at least 2X the cost in the city). After hours of bathing and drinking, we headed to the other side of the pool, which was refreshingly cooler and decidely more lit. (As an aside, one of the funniest things from the trip was me describing a bar I went to as "lit," a term I use semi-ironically, and Chloe and Rhys thought it was the funniest thing ever, having not been exposed to American #millennialbullshit. After that, they kept giving me shit by saying - in proper Welsh / Irish accents "this pahhty is gonna be fuckin' LIT mate!") Toward the end of the night, Erik found a lost/discarded payment necklace around and we promptly headed to the bar to find 4400 HUF on it... Aaaand pàlinka shots ensued, to accompany our final beers of the night. Once the beers and shots were downed, most of the group headed to this circular whirlpool thing where the water current propelled people in a circle, in which bodies were pinballing off each other as they rotated through this pool feature. The words probably don't do it justice, but it was super fun at that early morning, boozed up, hour and a great end to the night. The night ended with a bit of a cluster of extremely overpriced cabs (I paid 40% more than I should have, and that was a relative bargain). Once I arrived at my hostel, I gathered my things and headed to the central station for my 6 AM train to Zagreb.

[flyguy]

Ooga Chakka, Ooga Chakka... Playable #GOTGvol2 soundtrack potato chips. Wow. And double Wow at the price too.…

Ooga Chakka, Ooga Chakka… Playable #GOTGvol2 soundtrack potato chips. Wow. And double Wow at the price too. https://t.co/XV4i2enGPM http://pic.twitter.com/WGUyZgMyzy

— FLYGUY™ (@FLYGUY) May 2, 2017

[foodypoint-blog]

Chakka Varuthathu / Chakka Upperi / Jackfruit Chips

Chakka Varuthathu / Chakka Upperi / Jackfruit Chips

Chakka varuthathu or chakka upperi or jack fruit chips is a common snack recipe in Kerala. It is a seasonal fruit and commonly available in Kerala. So almost in every home it is prepared on the season. Chakka Upperi always gives a nostalgic feeling to all Malayali’s. Preparation Time: 30 minutes Cooking Time:  15 – 30 Minutes Servings: 5 – 10 Persons Main Ingredients: Raw Jackfruit / Pacha Chakka…

[nilnews4]

Turn to Jackfruit for a Vegan Snack

Turn to Jackfruit for a Vegan Snack

Jackfruit, said to be the world’s largest tree fruit, has become an ingredient of choice among vegans for its ability to masquerade as meat, notably as pulled pork in barbecue dishes. But for the new Seril’s Chakka Chips, jackfruit doubles for mango. The crisp, golden, tart-sweet petal-like pieces are simply fried in coconut oil. The company’s owner, Seril James, said he was inspired by snacks…

[vsplusonline]

Lockdown treats with leftovers

New Post has been published on https://apzweb.com/lockdown-treats-with-leftovers/

Lockdown treats with leftovers

By now, most of us know that there are perhaps a hundred ways to bake a cake without flour, eggs, oil, baking powder or an oven. That a chakka (jackfruit) 65 could be as delicious as a standard chicken 65. Ever since the global lockdowns to tackle COVID-19 began, the internet has been teeming with food videos as people learn how to creatively work with basic supplies.

The pandemic is pushing home cooks to examine their larders and backyards more closely, as they find inventive, practical ways to use up everything in the fridge, thus limiting both waste and the necessity for yet another grocery run.

“Who can possibly have idli three days in a row?,” asks Krishnaraj PS, a software consultant from Kochi, who is giving a new twist to leftover batter with his appakkara (skillet used to make unniappams). He smears it with oil, and pours batter into each mould to get delightful golden paniyarams. “These made for a great lockdown snack,” he says.

Shreya N, a Kochi-based entrepreneur says the lockdown is taking us back several decades, in a positive way. “This is how our grandparents lived. No eating out, growing and cooking our own food. In a way, I would say we are evolving, food-wise,” she says. “It makes me think of ways to create something fancy out of the mundane,” she says. For someone who used to order in every weekend, Shreya has stopped ordering food, owing to safety concerns.

For those who miss eating out, digital marketing professional Najiya Sheejish from Kollam, has a solution: “You eat with your eyes. As long as it looks good, half the eating is done and it helps cure lockdown blues,” she says. Najiya makes a “mocktail” out of black tea, lemon spritz, a drizzle of honey and a handful of ice cubes. She also makes batter-fried, crisp chicken that resembles and tastes like its retail-chain counterpart.

Businessman Mathew M Joseph has decided to sun dry beef in order to avoid multiple trips to the market. “Especially for those who don’t get it delivered at home, it is ideal,” he says. He cleans the meat thoroughly, salts it and dries it in the sun. “This preserves the meat, which can be powdered and stored. It can be used whenever needed, sautéed with a handful of shallots, grated coconut and chilli powder,” he says. “Sun-drying tomatoes too are a great idea during lockdown,” says Mathew.

Balram Menon, businessman and food enthusiast from Kanjiramattom, Ernakulam, made chips out of raw papaya, with a lavish sprinkling of chilli powder and curry leaves. “I upload the videos of my exploits with food on Instagram to inspire others,” he says.

When Aysha Abel from Kollam revived an almost forgotten traditional snack and posted it on Instagram, the video was shared over 2,500 times. The “ethakka ball”, which routinely graced tea-time home menus, has been pushed off tea tables by store bought snacks over the past few decades. The simple and wholesome dish, says Aysha, can be made with the most basic of ingredients — banana, coconut, rice flour, sugar and ghee. “The ingredients are thrown in together, mixed and steamed in a banana leaf,” she says.

Mango leaf green juice

Ingredients:

Mango leaves (tender)

Ginger

Sugar

Lemon

Method:

Wash the leaves thoroughly before grinding them in a mixer along with a piece of ginger. Strain the juice and add lemon juice and sugar. For those who want a spicy version, add a couple of green chillies before grinding the leaves in the mixer with ginger, and add a pinch of salt.

“Traditional snacks don’t need fancy ingredients. Almost all of them can be made with basic home supplies,” says Krishnaraj, whose food videos have a number of viewers. “We are familiar with the aval kuzhachathu (flattened rice with jaggery shavings and coconut peels), but a savoury dish can be made too, if you mix flattened rice with a little bit of water, slit green chillies, a pinch of salt and grated coconut. All you need is tea to go with it,” he says.

Of course there are also plenty of experiments that border on the adventurous now that people are spending more time in the kitchen — ice cream made of wheat, green juice made of mango leaves and milkshakes made of jackfruit seeds. “It tastes so much better than it sounds,” says Shanti MS, a home-maker, who tried these with “great results”.

Making the most of resources and minimising wastage is one of the takeaways from COVID-19, as a women’s FaceBook group says. The discussions of late have been around ingenious ways of cooking with whatever is available.

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