Pachan (পাচঁন)

                                            

Pachan (পাচঁন)

Pachan (পাচঁন) - শুভ চৈত্র পার্বন এর বাংলাদেশের নোয়োখালী জেলা-র একটি বিশেষ্ খাবার ৷ Pachan means a recipe with five different types of vegetables as per Bengali cuisine. Generally on Chaitra Sankranti (a Bengali festival) we have this recipe.  But we use more than five types of vegetables in that recipe along with Raw Jackfruit.  In this recipe I used 25-30 types of vegetable including neem leaf,bhrami shaak, kundru(telakuchi), tulshi pata (leaf), kancha Haldi (raw turmeric) , Roasted dried bean seeds & lots of regular vegetable. Spices used mainly Ginger paste, Black pepper paste / powder and Dhaniya paste/powder , Turmeric paste,Red Chili Powder, Bay leaf, Panch Phorn. Raw Jackfruit is one of the main ingredients for this recipe.

  This is very famous recipe from Bnagladesh Nouakhali dist on Chaitra Sankranti (summer special) day.

Ingredients:

500 grm raw jackfruit
1 bowl vegetables (pumpkin, ridge gourd, beans, carrot, brinjal, potato, raw banana, sweet potato, Bitter Gourd, drumstick, radish etc. – cut in small pieces)
Varity of Green leafy vegetable- (whatever is possible you can add)
Cholar Dal-er Bora(Bengal Gram  Fritters)
Roasted hyacinth bean dry seeds (sheem-r shukno bichi)
2-3 Green chillies
1 Bay leaf
1 Dried Red chilli
1/2 tsp Panch phoron (Bengali mixture of 5 spices)
1/2 tsp Ginger paste
1/2 tsp Turmeric powder
1/2 tsp jeera powder
1/2 tsp dhania powder
Salt to taste
1/2 tsp sugar
Little ghee
Mustard Oil

Method:

Boiled the cut jackfruit pieces with a pinch of turmeric powder and salt until just done. Jackfruit cooks very fast. Drain and keep aside.

Roast the hyacinth bean dry seeds (sheem-r bichi) then boil with salt until become soft , now peel the skin and keep aside.

Make the Cholar Dal-er Bora separately and soak in water for 3-4 minute to make them soft.

Heat oil in a pan. and one by one add the dry red chilli, bay leaf & panch phoron.
Let the aroma comes out of the spices.
Now add the cut vegetables (You can add as many types of vegetables as you want & green chillies into that pan.
Sprinkle little salt & turmeric powder & stir them well.
Cook covered for 12-15 minutes in medium heat.
Occasionally stir the vegetables so that they do not get burnt.
Now add the boiled the jack fruit pieces with all the spices & mix them well.
Stir for 4-5 min & add around 1/2 glass water or as required, it will be a little dry thick curry. Now add the boiled hyacinth bean seeds and daler bora and mix well.
Check for salt & spice. If require you can add 1-2 green chillies.
Spread 1/2 tsp ghee and graam mashala powder. PACHAN is ready & serve with hot rice or roti/chapati/paratha.

It tastes awesome & also very nutritious

Tip : when you cut a raw jackfruit, you'll see some sap got stuck to your knife. Place the knife over the flame of gas for a minute, then rub with newspaper, your knife will be clean.

Recipe By : Manna Majumder

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Echorer Chop (Jack fruit Cutlets)

Echorer Chop (Jack fruit Cutlets)

                                                                              
 Chops or  fritters are one of the most famous snacks for Bengalis in winter. Earlier chop was regularly served as starters in all Bengali occasions and ceremonies in winter & Enchor-r chop is one of the most popular snacks in summer.The reason for being seasonal is the availability of its key ingredients - Enchor (raw jack fruit).  Serve hot enchor chops with salad, kasundi (a Bengali style mustard sauce) and hot tea or coffee. The good thing is you can make the chops ready when you have time and keep them in refrigerator. Fry it just before eating.

 Ingredients

 

4 Cups Echore / Raw Jackfruits - Cut into small size cubes

4Medium size boiled potato...
2 Green chili chopped
2 tsp turmeric powder
1 tsp red chili powder
1 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Garam masala powder
1 Medium size chopped onion
3 tsp garlic clove
1 tsp chopped ginger
1 Garam Masala Powder
2 tbsp Maida
2 tbsp rosted ground nut (optional)
2 tbsp green peas (optional)
Salt to taste
Oil for frying

 

Method

 

Chop the jackfruit into really small pieces and steam them with turmeric powder and salt in a pressure cooker to soften them. Remove and drain off all water . Chop 1 large onion, ginger 1 inch piece and 2-3 green chilly's really fine and garlic clove . Boil 4 medium size potatoes and mash well with salt and 1 tbsp maida to make it smooth and bind properly.
Now heat 2 tbsp refined oil and fry the onions till it starts to colour ,then add the chopped ginger, garlic and green chilly and saute well. Add 1/2 tsp Turmeric, 1/4 tsp Garam Masala Powder, 1/2 tsp Red chily Powder, 1/2 tsp Coriander and Cumin Powder, Salt as per taste and 1/2 tsp sugar. Now saute well, sprinkle a dash of water if the spices are burning. Then add the jackfruit and stir fry well with the spices to mix all well and add the green peas and ground nut. When a nice smell begins to come and the mix browns and starts to leave the sides of the pan , remove and cool the mix.
Now take the whole mashed potato mix and divide it into equal size portions. Also divide the jackfruit mix into equal size portions. Take one portion of the potato mash in your hand and make a well in the middle and fill a portion of the jackfruit mix in the well. Close to seal , so that the jackfruit filling can not come out. Now shape like a chop/ oval shape. Give shape with hand to help you do use refined flour to dust your hands.
Now make chop of all the other portions.
In a bowl, Beat two Eggs. In a dish spread Breadcrumbs. Now dip the chops first in egg and then coat all over with bread crumbs. Dust off the excess bread crumbs.
Keep in the fridge for half an hour at least to set before frying.
Heat Refined Oil 2 cup in a wok and when its really hot, reduce the flame and slowly add the chops to fry them golden. Do not add too many at the same time. It will immedetely reduce the temperature of the oil and not fry well. Add in small batches and fry till golden and remove.
Serve hot with Sauce or Chaatni. Sprinkle a pinch of Chaat Masala.
Author : Manna Majumder

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Enchor/ Echor Chingri (Raw Jack Fruit with Prawns)




Enchor/ Echor Chingri (Raw Jack Fruit with Prawns)

Ingredients:
• Green Jackfruit - 500 grms
• Prawn - Medium size 6 to 8 pieces/Small 10 pieces
• Potato (Big) - 1 big cut into medium pieces...
• Onion - 1 medium Paste / chopped
• Ginger & Garlic Paste - 2 teaspoon
• Green chili - 1 Tablespoon
• Red Chilli Powder - As per taste
• Coriander Powder - 1 Teaspoon
• Cumin Powder - 1 Teaspoon
• Turmeric powder – 2 & 1/2 Teaspoon
• Bay Leaves - 1 Big
• Whole red chilies- 2 pieces
• Garam Masala Powder - 1/2 teaspoon
• Mustard oil - 8 tablespoons
• Salt - As per taste
• Sugar - As per taste
• Ghee- 2 table spoon

 Method:
Make sure to rub oil in your hand before cutting green jack fruit to avoid sticky latex to stick to your hand. Skin off the Jack fruit and cut into small pieces.
Heat 4 cups water in a pan with some salt & Turmeric and when the water will start boiling add the jack fruit. Cook till the jack fruit is semi tender. Drain and keep aside.
Clean the prawns and marinate with turmeric and salt and keep aside.
Now heat oil in a wok and fry prawns and potatoes (separate) and keep in a bowl and in the same oil fry boiled jackfruit for 5 minutes and keep it aside.
Now again heat oil in a wok and add bay leaf and whole red chili and fry for a while.
Then add paste /chopped onion and fry till golden brown. Add ginger garlic paste and stir fry for 5 minutes. Add turmeric, Coriander, Green chili and red chili powder and again fry with 1 tea spoon of water. Fry the masala very well till oil separates from the masala. Add salt to taste and some sugar to it.
Add jackfruit and mix the masala with them and cover the pan to soften the jackfruit for 4-5 minutes. Now open the lid and fried prawns, potatoes and fry to mix the masala with them. After 5 minutes add 2 cups of warm water to the mixture and cover the curry and simmer the heat to cook the very well.
When jackfruits and potatoes are well cooked pour the curry in a big serving bowl and sprinkle some Garam Masala powder and ghee . Serve the curry with steamed rice.

Note: You may use canned jackfruit, easily available in any super market.
If you are using canned jackfruit then just cut the can and drain the water of the can and soak the chunks in cold plain water for 1 hour to remove the sourness of the preservatives.