Skip to main content

Popular posts from this blog

Bhut chaturdoshi and Choddo Shak - 14 Greens ritual

Bhut chadurdoshi and Choddo Shak - 14 Greens ritualBhut chadurdoshi and Choddo Shak - 14 Greens ritual Green Gaga By , published by Prasadam: October 22, 2014Tomorrow is Kali puja. On this day the Mother, the Goddess of Strength [Shakti], the source of all, the universal principle of energy, power or creativity is worshipped and this is also known as the famous Festival of Lights - Diwali. By Diwali I remember that in the market today, alongside large displays of fire crackers, lined up wicker baskets full of green herb is to be found too. In no time I had decided and amassed with lots of health arrived there. Truely, it is a rare opportunity to have so many rare edible green vegetables available in the market in Kolkata these days.

According to our forefathers this is the time at the end of the monsoons when people should start eating herbs in Bengal. I still wonder how much have we progressed or advanced or modernized from our forefathers. Man has left behind a wonde…

Thankuni Pata Bata and Drink

Thankuni Pata Bata and Drink
Thankuni Pata Bata - Mandukaparni/Brahmi Booti Paste
Centella asiatica Bengali: থানকুনি Thankuni
Sanskrit: Mandukaparni
In Bangladeshi cuisine Thankuni bata is eaten with rice and is popular for its medicinal properties.
s Thankuni Pata Bata recipe mandukaparni brahmi booti Centella asiatica

By Barnali Dutta
Published 12/19/2013

Prep time: 00:10 | Cook time: 00:05 | Total time: 00:15 | Yield: 2 servingsIngredients Ingredients: Thankuni pata/ Centella leaves, 2 bunches about 100 g Green chilies 2 Kalo jeera (onion seeds), 1 tsp Salt to taste Oil 1 tspA pinch of sugar to balance the tasteInstructions: Take the leaves from bunches (you can use whole leaves with stigma). Wash and clean thoroughly and keep in a big bowl of lukewarm water for 5 minutes. Take out leaves from water, do not strain, use your hand and remove leaves from water carefully.Though thankuni is usually not attacked by pets and diseases of serious nature, but this a small,…

Mutton Rezala Recipe

Sabir's Mutton Rezala Recipe Sabir's Mutton Rezala Recipe By , published by Prasadam: October 13, 2014Mutton Rezala with Paratha is the most desirable dish during the festive season of our family due to its comparitively low richness, the fact which has set our mind free to eat sufficient red meat once in a year in the tropical geographical climatic region like Kolkata. The word 'rezala' stands for "khoobsurat" meaning beautiful. In reality the beauty of this highly popular Mughal dish Rezala [lamb or goat meat in a thin yogurt sauce] can only be understood by those who have tasted it from the menu of Sabir's Hotel. This eatery situated at 3 and 5 Biplabi Anukul Chandra Street, Chandni Chowk metro station, kolkata acquainted the Bengali cuisine in the year 1948. Said Sabir Ali from the state of Uttar Pradesh came to Kolkata in search of earnings. While working for a daily meal eatery where he used to make tikia and paratha he conceived th…

Wood apple relish

Wood apple relish - kath bael

Kawth Bael makha - A ready-to-eat pickle

koyt beal makha

Real relish - Kayth bael

By , published by Prasadam:
Every autumn makes me rewind to those hazy days when we sisters were equally interested in relishing the wood apple and togetherness while chatting in the afternoon on Bengali festival holidays and pre-winter days mainly in the post durga puja interlude.

The Koth Bael [Limonia acidissima] fruit looks similar in appearance to the fruit of Bael [Aegle marmelos]. It has a very hard rind which can be difficult to crack open, and contains sticky brown pulp and small round white seeds. Its unique and overpowering aroma can easily hide any other smell after opening the shell. To those unfamiliar with this fruit, its strong captivating scent may make the predictive taste of the item an object of utter curiosity. The scooped-out pulp from its fruits is eaten uncooked with or without sugar or is combined with coconut milk and palm-sugar syrup and drunk as a beverage or frozen as an ice cream. It is also used in chutneys and for making jam.

The common names of Limonia acidissima include: English: Wood Apple, Elephant Apple, Monkey Fruit or Curd Fruit, Assamese: Bal, Bael বেল, Bengali: Koth Bael কদবেল, Gujarati: Kothu, Hindi: Kaitha, Kath Bel or Kabeet, Javanese: Kawis or Kawista, Khmer: Kvet, Kannada: Belada Hannu or Byalada Hannu, balulada hannu, Malaysia : Belingai, Malayalam: Vilam Kai, Marathi: Kavath, Oriya: Kaitha or Kaintha, Sanskrit: Billa, Kapittha, Dadhistha, Surabhicchada, Kapipriya, Dadhi, Puṣpapahala, Dantasatha, Phalasugandhika, Cirapakī, Karabhithu, Kanṭi, Gandhapatra, Grahiphala, Kasayamlaphala. Sinhalese: Divul, Tamil: Vilam Palam, Telugu: Vellaga Pandu.

5 stars based on 15 reviews Prep time: | Cook time: | Total time:
Yield: 4 Serving size: 50g | Calories per serving: 135


  • Mature fruit pulp of Wood apple - Kawth Bael: 2 fruits, mashed
  • Green chili: 2, crushed
  • Palm sugar or white sugar: 1 tbsp
  • Rock salt: to taste
  • Coriander leaves: 1 tbsp, minced
  • Mustard oil: 1/2 tbsp


Take a nonmetal bowl, mix all the ingredients well, cover with a lid and leave for approx 10 minutes. Now the catching smell will not let you wait anymore. Enjoy the relish.

How to crack open Wood apple fruit

Fact or Fable:

1.  L. acidissima, considered to be a hepatoprotectant, possess different biological activities namely adaptogenic activity against blood impurities, leucorrhoea, dyspepsia and jaundice. Traditionally, all parts of the plants are given as natural medicine as a cure for various ailments. It is very often used against snakebites. People use it as a tonic for liver and heart, in diarrhoea and dysentery.

2.  Juice of young leaves is given as a remedy for biliousness and intestinal troubles of children. Oil derived from crushed leaves is applied on itch and leave decoction is given to the children as an aid to digestion. This fruit is considered to be an effective treatment for hiccups and for problems of throat and gum.

3. The pulp is applied onto bites and stings of deadly insects. It is also protective against skin cancer as it can block UV rays. A paste Thanaka', prepared from the pulp of L. acidissima. is used as a face cream to remove small spots and lesions on the skin.

4.  The pleasing taste of this fruit and the highly nutritive values it possesses in the form of a cheaper and seasonal availability should be preserved for human consumption for the masses throughout the year as jam and fruit bar.

5.  In the view of commercial production of Wood apple and the realization of the various virtues of the fruit should be taken in view. It is rich in acid, minerals and pectin, has a chewy texture, similar to dried raisins, good source of dietary fiber and natural sugar, one can prepare single fruit jam or it can be itemed from a combination of two or more fruit jam as well as bar. Kait, known as the 'poor man's food' in rural India, is neglected today because of ignorant policies regarding its cultivation. It is time to rediscover its full value.

Recipe for manufacturing of wood jelly is given below -
Ingredients:- Wood apple 1 Kg, Water , Sugar 750 gm, Pectin 1 gm, Citric acid 1 gm.

Preparation of wood apple water extracts :-
  • Select fully ripe wood apple.(Sweet smelled).
  • Weigh it and then wash it by potable water.
  • Then break it by impact force and take fleshy part of wood apple.
  • Then add water into it and mash it properly. [the amount of water is nearly double the weight of wood apple flesh so wood apple flesh totally deep into water.]
  • Cook it until it become soft.
  • Then sieve it through muslin cloth or jelly bags.
  • You will get clear wood apple water extracts.
Addition of sugar, citric acid and pectin.
  • Now take wood apple water extracts 1kg & keep it on stove .
  • When it starts to boil add sugar [750 gm] as given in recipe.
  • Then add pectin [1 gm] & citric acid [1 gm] {Before addition of it , it should dissolve in hot wood apple extracts}
  • Stir continuously while heating.
Judging of end point :-
  • If you have Hand refractometer , then 680 Brix value shown by hand refractometer is end point of jelly.
  • If you take some drops of jelly in a cold water plate, it becomes soft ball then jelly.
  • At temperature 1040C Jelly sets well.
Packaging, labeling, and storage :-
  • When jelly formation reach the end point, then stop heating.
  • Then pour it into flat plastic box or packaging container and keep it for setting.
  • After setting we can cut jelly in desire shape chocolate packaging.

Economics of Jelly - ref has been taken from
Sr.No Name of material Quantity Rate [Rs/kg]  Total [Rs]
1. Wood apple 4 3 Rs/kg 12
2. Sugar 750 gm 40 Rs/kg 30
3.  Pectin 1 gm 1200 Rs/kg 1.2
4. Citric acid 1 gm 100 Rs/kg 0.1
5. Gas 200gm 50 Rs/kg 10
6. Jelly packets 11 4 Rs/no 44
7. Labels 11 1.3 Rs/no 14.30
8. Labour charges 25% [on materials] 27.90
9. Total 139.50
Sale price = Rs.20/ 100 gm packet.  [as on 2014]

I found one flowchart for preparation of Wood apple fruit bar by Development of Preserved Products followed in their website