Pepe Chechki (Green Papaya Stir Fry - Bengali Style)

 

          This is yet another traditional and a simple homemade raw papaya stir fry which is a vegetarian version. It is cooked with some fried bori in the local lingo, meaning vadis or dried lentil dumplings. For the non-vegetarian version, prawns or fish head is added to enhance the flavor. 

          'Chechki' means dry, so the raw papaya is grated and stir fried with a tempering of kalongi (nigella seeds) and then cooked with salt, turmeric powder, red chili powder, green chilies and roasted coriander-cumin powder. 

          The end product is garnished with chopped coriander leaves and ghee. The latter can be substituted with raw mustard oil for an authentic touch. It is best enjoyed with plain steamed rice or as a side dish with chapattis or parathas. So check out the step by step pictorial recipe to prepare it.

• 1 med. size raw papaya, grated
• 8-10 vadi (dried lentil dumplings)
• 2 tbsp. mustard oil
• 1 tsp. kalonji (nigella seeds)
• 1 tsp. salt or to taste
• 1/2 tsp turmeric powder
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. red chili powder
• 2 green chilies, slit
• 1/2 cup coriander leaves, chopped
• 1 tsp. ghee / raw mustard oil (opt)

          Heat oil in a pan and fry the vadis till golden in color. Keep aside. 

         Temper the same oil with nigella seeds. Sauté for a few seconds.

          Add the grated papaya, salt, turmeric powder, red chili powder, cumin-coriander powder, slit green chilies and the fried vadis.

          Fry on a low flame by sprinkling some water and stirring at intervals. 

          After the moisture has dried and the veggie is cooked, add the coriander leaves and ghee. 

          Give it a mix and serve with rice or chapattis.

         Heat oil in a pan & fry the vadis till golden in color. Keep aside. 

             Temper the same oil with nigella seeds. Sauté for a few seconds.

Add the grated papaya, salt, turmeric powder, red chili powder, cumin-coriander powder, slit green chilies & the fried vadis. Fry on a low flame by sprinkling some water & stirring at intervals

After the moisture has dried & the veggie is cooked, add coriander leaves & ghee. 

                   Give it a mix and serve with rice or chapattis.

Bori diye Mulo Chechki (Raddish Stir Fry with Dried Lentil Dumplings - Bong style)

 

               This is a simple and a quick Traditional Bengali style radish stir fry that is most commonly found in all Bengali homes . It is a dry recipe where I gave a tempering of nigella seeds, asafoetida and green chilies in mustard oil. 

              The addition of fried bori (mangodi / dried lentil dumplings) and the garnishing of coriander leaves along with some raw mustard oil gives a nice crunch and mustardy flavour to this dish. For a non-veg version shrimps can be fried and added. It is best had with hot steamed rice. So check out the step by step pictorial recipe to prepare it.

• 1 large radish (or 2 small ones), grated
• 2 tbsp. + 1 tsp. mustard oil
• 12-15 bori / mangodi (dried lentil dumplings)
• 1/2 tsp. nigella seeds (kalonji)
• 1/4 tsp. asafoerida
• 2-3 green chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• handful of coriander leaves, chopped

          Heat 2 tbsp. oil in a kadai / pan and fry the bori till golden brown. Drain and keep aside.  

          Temper the same oil with nigella seeds, asafoetida and green chilies. Sauté for a few seconds.

          Add the radish, salt, turmeric powder and cumin powder. Cook, covered, on a low flame till almost done. 

          Now add the fried bori and cook, covered further for 2 minutes. Then add coriander leaves and remaining mustard oil. 

          Mix well and switch off the flame. Serve as a side dish with hot steamed rice.

                     Heat 2 tbsp. oil & fry the bori till golden brown. Drain & keep aside.  

                          Temper the same oil with nigella seeds, asafoetida & green chilies. 

                          Sauté for a few seconds.

                         Add radish, salt, turmeric powder & cumin powder. Cook, covered,

                         on a low flame till almost done. 

                              Now add the fried bori & cook, covered further for 2 minutes. 

                                  Add coriander leaves & remaining mustard oil. Mix well.

                                  Serve as a side dish with hot steamed rice.

Kumro Chechki (Pumpkin Stir Fry - Bong style)

 

            Kumro Chechki is a traditional Bengali homemade style red pumpkin stir fry. It is a very quick and a simple preparation with minimum of spices. I have used mustard oil for the cooking and also as a garnish for an authentic flavour. You can enjoy it as a side dish with rice or chapattis. But I like to have with luchi (poori). So check out the step by step pictorial recipe to prepare this classic everyday regional delicacy.

              In this recipe, I have used nigella seeds (kalonji) for the tempering. However, at times I also use panch phoron too. 

              This humble veggie can also be made using prawns for a non-veg. version. Sometimes I add potatoes and bori (dried lentil dumplings) to it. Both ways it tastes very delicious. 

              Chechki is very commonly prepared in many Bengali homes. The word literally translates to shredded, thinly sliced or for anything that is stir fried. So Happy Cooking !!!!

• 400 gms. pumpkin, cut lengthwise
• 2 tbsp. mustard oil
• 1 tsp. nigella seeds (kalonji)
• 2 green chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. cumin powder
• 1 tsp. mustard oil to garnish
• 1 tbsp. coriander leaves, chopped

           Heat oil in a pan and temper with kalonji and green chilies. Sauté for a few seconds and then add the pumpkin, salt to taste, turmeric powder and cumin powder. 

          Mix everything well and cook, covered on a low flame. Sprinkle some water at intervals if necessary. 

          Cook till the pumpkin is soft but not mushy. Switch off the flame when done and add the mustard oil. Garnish with coriander leaves and serve as a side dish with rice or chapattis.

                    Heat oil & temper with kalonji and green chilies. Sauté for a few seconds. 

                   Add pumpkin, salt, turmeric powder & cumin powder. Cook, covered on a

                   low flame. Sprinkle some water at intervals if necessary. 

                           When done, add the mustard oil and garnish with coriander leaves.

                                 Serve as a side dish with rice or chapattis.

                    

Lau Chingri Chechki (Bottle Gourd Curry with Prawns)

          This is a simple and a quick Bengali homemade style bottle gourd stir fry cooked along with some prawns. It is a dry recipe where I gave a tempering of kalonji (nigella seeds), fresh chilies and asafoetida in mustard oil. For a veg. version, vadi / dried lentil dumplings can be added.

          The garnishing of some raw mustard oil to the end product gives a nice mustardy flavour and an authentic touch to this dish. I also added some fresh coriander leaves, but it is purely optional. It is best relished with only and only hot steamed rice. So check out the step by step pictorial recipe to prepare it.

          Lau in the Bengali lingo is bottle gourd and Chingri is know as prawn. So this recipe is a jugalbandi of both these two key ingredients. 

          This is a very easy and a great comfort food that is especially relished for lunch with hot steamed rice. But there is no harm in having it with roti /paratha. So enjoy !!!

• 1 medium size bottle gourd, grated
• 3 tbsp. mustard oil
• 10-12 prawns, cleaned & tail intact
• 1 tsp. nigella seeds
• 2-3 green chilies, slit 
• 1/4 tsp. asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1/2 cup coriander leaves, chopped

          

          Heat 2 tbsp. oil in a pan and fry the prawns slightly till it changes colour. Drain and keep aside. 

          Temper the same oil with nigella seeds, green chilies and asafoetida. Sauté for a few seconds.

          Add all the dry spices, followed by the grated bottle gourd. Mix well and stir fry till well cooked and dry.

          When done, switch off the flame. Add the coriander leaves, fried prawns and remaining raw mustard oil. Give it a stir and keep it covered for 5 minutes. Serve, preferably with hot steamed rice.

                          Heat 2 tbsp. oil & fry prawns slightly till it changes colour. Drain 
                          and keep aside. 

                  Temper same oil with nigella seeds, green chilies & asafoetida. Sauté for
                  a few seconds.

                                  Add all dry spices, 

                   followed by grated bottle gourd. Mix well & sauté till well cooked & dry.

                    When done, switch off the flame. Add coriander leaves, fried prawns &                                              remaining raw mustard oil. 

                                 Give it a stir & keep it covered for 5 minutes.

                                Serve, preferably with hot steamed rice.

Mulo Chingri Chechki (Radish Prawn Stir Fry - Bengali Style)

          This is a simple and a quick Bengali homemade style radish stir fry cooked along with some prawns. It is a dry recipe where I gave a tempering of kalonji (nigella seeds), fresh chilies and asafoetida in mustard oil. For a veg. version, vadi / dried lentil dumplings can be added.

          The garnishing of coriander leaves along with some raw mustard oil to the end product gives a nice mustardy flavor and an authentic touch to this dish. It is best relished with only and only hot steamed rice. So check out the step by step pictorial recipe to prepare it.

          Mulo in the Bengali lingo is radish and Chingri is prawn. So this recipe is a jugalbandi of both these two key ingredients. 

          This is a great comfort food that is especially relished for lunch with hot steamed rice. But there is no harm in having it with roti /paratha. 

• 3-4 radish, grated
• 3 tbsp. mustard oil
• 10-12 prawns, cleaned & tail intact
• 1 tsp. nigella seeds
• 2-3 green chilies, slit 
• 1/4 tsp. asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1/2 cup coriander leaves, chopped

          

          Heat 2 tbsp. oil in a pan and fry the prawns slightly till it changes colour. Drain and keep aside. 

          Temper the same oil with nigella seeds, green chilies and asafoetida. Saute for a few seconds.

          Add all the dry spices, followed by the grated radish. Mix well and stir fry till well cooked and dry.

          When done, switch off the flame. Add the coriander leaves, fried prawns and remaining raw mustard oil. Give it a stir and serve, preferably with hot steamed rice.

                    Heat 2 tbsp. oil & fry prawns till it changes colour. Drain & keep aside. 

                       Temper same oil with nigella seeds, green chilies & asafoetida. Sauté 
                        for a few seconds.

                                 Add all the dry spices.

                               Add grated radish. Mix well & stir fry till well cooked & dry.

                   Add coriander leaves, fried prawns & 1 tsp. raw mustard oil. Give it a stir.

                  Serve, preferably with hot steamed rice.