Kodbel Makha / Wood Apple Mashed

 

Kodbel / Kotbel Makha.. / Wood Apple Mashed 

Some dishes are purely emotions.. specially when you eat them after ages… it’s nostalgic….. “shitkaler dupure… baranda ai boshe mridu rod khete khete kodbel makaha khao ar moja tai alada” (licking the Kodbel Makha with a book in other hand or enjoying the Adda in an winter afternoon in the balcony where soft sun kisses your skin is purely an emotion). I am sure many will relate with me.. 

Wood apple has a strong and a sharp aroma and it’s sour in taste.. it’s fleshy and sticky from inside.. 

It’s a cooling fruit hence helps in digestion and also has other health benefits. 

Some times we tend to get confused between Bael and Kodbel.. but both are different from each other in taste. Bael is sweet and mostly made into juice, where are Kodbel is made into makha / mash, chutney or Pickle because of its sour taste.. 

Ingredients 

1 Wood Apple cracked into half

1 Green Chilli chopped 

Few leaves of Coriander 

Salt to taste 

2 tbsp Sugar / Jaggery as per taste 

1/4 to 1/2 tsp Black salt 

1/2 tsp Roasted Red Chilli and Roasted Cumin powder 

3/4 tsp Kasundi (optional)

1 tsp Mustard Oil

Method 

Mash the green chilli and coriander together using the mortar and pestle.. then scoop out the pulp of the wood apple and continue to mash, now eventually add sugar, salt, black salt and roasted cumin and chilli powder and continue to mash.. then add kasundi and mustard oil and continue to mash until your mouth start to water and you can’t wait to lick the makha 😃

Kali Gajar ka Barfi / Black Carrot Barfi

Last year I had made Kanji of Beetroot and Orange Carrot and I had loved the taste of the Kanji, I was very curious to taste Black carrot Kanji.. which is only available in the North.. so I recently had got a chance to drink Black Carrot Kanji..  that was from a restaurant, but haven’t see the whole black carrot as it’s not available in most parts of  India.. it’s apparently cultivated in Punjab and is found only in some states of North India. .. 

The carrot tasted earthy and sweetish in taste .. yesterday I had got some black gajar. 

It’s said it has - Vitamin B, C, E, it has high anthocyanin content, it fight diseases like cancer, cardiovascular diseases, diabetes, obesity, inflammation and oxidative stress, it boost immunity, improves vision and digestion. 

I had shared a picture of the black beauties.. I was thrilled to get good responses from my foodie friends.. I thank them for sharing some information about the black carrot. 

Apart from the healthy probiotic drink Kanji which is the most popular recipe, dishes like Halwa is made, it’s sold in few shops in Lucknow. Other than that it’s also use for making juice, salad, pickle and murabba. And then of course you can create your own recipes from black carrot like cake, bread, cookies etc.. the idea and innovation is endless.. 

Here I tried out 3 dishes with black carrot.. 

I have used jaggery powder and sugar to make the Barfi sweet since I had very little jaggery left in my pantry.. jaggery is a healthy version or otherwise can be made using sugar. 

I made a small batch of Kanji, used in making salad and made Barfi out of the rest of the carrots.. 

Here is the recipe of the Black Carrot Barfi -

Ingredients 

2 Cups of Grated Black Carrot 

3 tbsps + 1/2 tsp Unsweetened Khoya 

3/4 tsp Desiccated Coconut 

3/4 cup Milk 

3  to 4 tbsps  as per sweetness required Jaggery powder 

1 tbsp Organic Sugar ( I had no jaggery left at home )

1/2 tsp Cardamom powder 

A big pinch of Salt

Some Almond flakes 

2 tbsps Ghee

Method 

Take a pan, add ghee, once the ghee melts, add the grated carrots, stir fry for at least 5 minutes on low flame. 

The whole cooking will be done on low flame.. 

Now gradually add half cup milk, stir occasionally and cook the carrots until the milk has almost evaporated, add the remaining milk and 3 tbsp of Khoya, mix and stir the ingredients so that no lumps remains in the pan. Continue to cook until the milk has evaporated, now add the jaggery powder, cardamom powder, pinch of salt and little almond flakes, stir occasionally and cook until the mixer starts to separate from the pan and starts to form a lump… to check take a small portion and roll the portion, it will form into a ball. Switch off the flame. Pour the mixture into a tray, flatten and spread the mixture evenly. Add the remaining Khoya into the desiccated coconut and mix the khoya with the coconut. Sprinkle the Khoya - coconut mixture and remaining Almond flakes over the Barfi. Let the Barfi set for few hours before cutting. Enjoy the Barfi any time of the day.