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.

Artikaya Vepudu (Raw Banana Stir Fry - Andhra style)

 

           Artikaya Vepudu or in simple terms Raw Banana Stir Fry is an Andhra style spicy and tangy dish prepared with raw bananas / plantains. This comforting dish is best enjoyed with hot steamed rice or as a side dish with curd rice, sambar rice or rasam rice. However, you may also enjoy with paratha or chapatti. 

          In fact, raw banana tastes better if prepared in this way. To enhance the flavor you may also drizzle some ghee while serving. So with very few ingredients, you can prepare this amazingly flavorful dish in no time. Do check out the step by step pictorial recipe to prepare this classic and lip smacking regional delicacy.

           This Artikaya Vepudu is a very popular dish in many regions of Andhra, where it is enjoyed by the local folk and found in every Andhra household and restaurants. Each family and restaurant has their own unique style of preparing it. 

           Basic ingredients, available in the kitchen goes into the preparation. It simply tastes awesome with hot steamed rice and some ghee. You don't need anything else to satiate your hunger. A simple meal like this brings a deep satisfaction beyond compare. 

• 2-3 medium size raw banana, peeled & cubed
• 3 tbsp. oil
• 1 tsp. mustard seeds
• 2 dry red chilies
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal gram)
• 1/4 tsp. asafoetida
• 1 large onion, sliced
• 5-6 garlic cloves, chopped
• 2 green chilies, stopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. tomato paste
• 1-2 tsp. sambar powder
• 2 tbsp. coriander leaves, chopped

          Heat 1 tbsp. oil in a pan and stir fry the raw banana cubes with a pinch of turmeric powder and salt till they turn light golden in color. Keep aside.

          Temper the remaining oil with mustard seeds. After it stops crackling, add the dry red chilies, chana dal, urad dal and asafoetida. 

          Add the onion, garlic, green chilies, curry leaves, salt to taste and turmeric powder. Sauté till  light brown. 

          Now add the fried raw banana and the tomato paste. Sprinkle some water and mix everything well. Sauté for 2 minutes. 

          When done, add the sambar powder and coriander leaves. Give it a stir and serve as a side dish with curd rice, sambar rice or chapatti. 

Notes - 

1.  Immerse the cubed raw banana in salt water to avoid discoloration. 

2.  I skipped red chili powder and kept it mild. However, you may add to make it more spicy. 

3.  I added tomato paste in this recipe. Tamarind paste or some tamarind pulp can be substituted to make it more tangy.

Heat 1 tbsp. oil in a pan & stir fry the raw banana cubes with a pinch of turmeric powder & salt till they turn light golden in color. Keep aside.

           Temper the remaining oil with mustard seeds. Allow it to crackle.

              Add the dry red chilies, chana dal, urad dal & asafoetida. 

Add the onion, garlic, green chilies, curry leaves, salt & turmeric powder. Sauté till  light brown. 

                       Add the fried raw banana & the tomato paste. 

                Sprinkle some water and mix well. Sauté for 2-3 minutes. 

     When done, add the sambar powder & coriander leaves. Give it a stir.

               Serve as a side dish with curd rice, sambar rice or chapatti. 

Jeera Aloo (Potatoes Tempered with Cumin seeds - North Indian Style)

 

           Potatoes, no doubt are an universal favorite. There are numerous recipes prepared with this awesome veggie. So this yummy Jeera Aloo recipe needs no mention. It is very commonly made in most North Indian homes and is very much served in all dhabas.

          This simple and hearty potato curry flavored with cumin seeds and few other dry spices can very much be relished with phulkas, pooris, parathas and with a smearing of ghee or butter. 

          You may also serve it as a side dish with steamed rice. They can also be packed, rolled up in parathas for a quick lunch or lunch-box meal. So check out the step by step pictorial recipe to prepare this very popular recipe.

• 2 large potatoes, boiled & cut into small cubes
• 2-3 tbsp. oil
• 1 tsp. cumin seeds
• 2 green chilies, chopped
• 1/4 tsp. asafoetida
• 1 tsp. ginger, grated
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. roasted coriander powder
• 1 tsp. red chili powder
• 1 tsp. chaat masala / 1 tbsp. lime juice
• 2 tbsp. coriander leaves, chopped

            Heat oil in a pan and temper with cumin seeds. After it stops crackling, add the green chilies, ginger and asafoetida. Sauté for a few seconds.

          Add roasted cumin powder, roasted coriander powder, turmeric powder and red chili powder. Sprinkle some water and sauté for a few seconds.

         Now add the boiled potatoes and salt. Sauté for 2-3 minutes or till it is well coated with all the spices.

         Add the chaat masala and give it a toss. Stir fry further for a minute more. Switch off the flame and garnish with coriander leaves.

         Serve as a side dish with steamed rice, chapatti, paratha or poori for a nice comfort meal.

                 Potatoes boiled & cubed.

             Heat oil in a pan and temper with cumin seeds. 

      After it stops crackling, add green chilies, ginger and asafoetida. 

      Sauté for a few seconds.

        Add roasted cumin powder, roasted coriander powder, turmeric powder 

        & red chili powder. Sprinkle some water & sauté for a few seconds.

                Now add the boiled potatoes and salt.

        Sauté for 2-3 minutes or till it is well coated with all the spices.

      Add the chaat masala & give it a toss. Sauté for a minute more. 

             Switch off the flame & garnish with coriander leaves.

               Serve with steamed rice, chapatti, paratha or poori.

Malabar Spinach Thoran (kerala style)

 

         Thoran is a Kerala delicacy that is not only nutritious, but very delicious and easy to prepare. It is a quick recipe and mildly spiced. You can prepare this dry stir fry dish with veggies like carrot, cabbage, beetroot, raw banana, okra or any greens by following the same method. 

          So let me share a Thoran recipe prepared with Malabar Spinach. I cooked in coconut oil for an authentic touch and flavour. Almost similar to Poriyal recipe from Tamil Nadu, it can be relished as one of the items in a Sadya meal or as a side dish with curd-rice, sambar rice, dal-chawal or chapatti. So check out the step by step pictorial recipe to prepare this delicacy.

• 2-3 cups Malabar Spinach, washed, drained & chopped
• 2 tbsp. coconut oil
• 1-2 dry red chilies
• 1 tsp. mustard seeds
• 1 onion, chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder

To Grind - 

• 1/2 cup fresh coconut
• 1 tsp. cumin seeds
• 2-3 garlic cloves 
• 2 green chilies

          Grind the coconut, cumin seeds, green chilies and garlic coarsely and keep aside. 

         Heat oil in a pan and temper with dry red chilies and mustard seeds. Sauté for a few seconds.

         Now add the onion and curry leaves. Stir fry till light brown. Add the chopped greens, salt and turmeric powder. Mix well and and cook, covered till soft. 

          Now add the ground coconut paste and give it a toss. Stir fry for a minute. Enjoy as a side dish with steamed rice, sambar-rice, curd-rice or chapattis.

                                  Heat oil & temper with dry red chilies & mustard seeds. 

 Now add the onion and garlic. Stir fry till light brown.

                    Add the chopped greens, salt & turmeric powder. Cook, covered till done. 

                                  Add the ground coconut paste and give it a toss. 

                   Enjoy as a side dish with steamed rice, sambar-rice, curd-rice or chapattis.

Parwal (Pointed Gourd) Ghee Roast

 

          For all the Parwal lovers out there, I would like to share a vegetarian version of Mutton Ghee Roast, a very popular Mangalorean delicacy. I made use of the same freshly ground spices that goes into making the non-veg. version. The combination of the parwal (pointed gourd) and the spicy-tangy masala is simply awesome and delicious. 

          This fiery side dish is cooked in ghee for a rich flavour. It can be relished with steamed rice, jeera rice, pulao, plain biryani, paratha or just plain chapatti. So do give it a try by following a step by step pictorial recipe to prepare it.

• 8-10 Parwals, scraped and cut into half
• 1" ginger
• 3-4 garlic cloves
• 3 tbsp. ghee
• 1 sprig curry leaves

Dry roast - 

• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1/2 tsp. peppercorns
• 1/2 tsp. fenugreek seeds
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 3-4 whole red chilies
• 8-10 Kashmiri red chilies

           Grind all the dry roasted ingredients into a fine paste along with ginger, garlic and some water. Marinate the parwals with a pinch of salt and turmeric powder for 10 minutes.

          Heat 1 tbsp. ghee and sauté the parwals till light brown. Drain and keep aside. Heat remaining ghee and fry the ground paste till the oil separates.

          Now add the parwals, curry leaves and salt. Mix everything well and add 1/2 cup water. Cover and simmer on a low flame till done. 

          Serve as a side dish with steamed rice, jeera rice, pulao, chapatti, paratha or any type of flat bread.

                    Marinate parwals with a pinch of salt & turmeric powder for 10 minutes.

                        Heat 1 tbsp. ghee & sauté parwals till light brown. Drain & keep aside. 

                                  The ground paste.

                         Heat remaining ghee and fry the ground paste till the oil separates.

                                 Add the parwals, curry leaves and salt. Mix everything well.

                               Add 1/2 cup water. Cover and simmer on a low flame till done. 

                      Serve as a side dish with plain steamed rice, jeera rice, pulao, chapatti, 

                      paratha or any type of flat bread.