Chichinge Posto Recipe or Snake Gourd Recipe

Chichinge Posto Recipe or Snake Gourd Recipe

Please click here to see this recipe in you tube channel

This simple dish can be served as a side with hot steamed rice and dal. For a change you may want to skip the  "Aloo Posto " with Chichinge  Posto or Snake Gourd Recipe .

Preparation Time - 10 min
Cooking Time - 20 min

Ingredients :-

1. 2 medium Snake Gourd /Chichinge/Hupo/Hopa
2. 1/2 cup sliced onion
3. 5 tablespoon Poppy seeds/Posto
4. 2 fresh chili (or as per your heat tolerance)
5. Salt as per your taste
6. Preferably  Mustard Oil or you may use Sunflower oil/Peanut oil/Vegetable oil.
7. Water to make poppy seed /Posto paste.

Preparation:-

1. Cut the Chichinge/Snake Gourd into small pieces and slice the onion.
2. Make poppy seed paste with water.

Cooking:-

1. Heat about 1-2 tablespoon of mustard oil and fry the Chichinge  with salt ,cover and fry til done and keep aside

2. Next add more oil as necessary and then fry the onion til golden brown and then add the poppy seed paste/posto bata and fry til oil seeps out and you get a nice aroma of the fried posto.

3. Then add the fried chichinge and then mix everything together,adds salt  per your taste( be careful as you have already added salt when frying the chichinge/hupo).

4. Lastly add the fresh slit chili,you may also crush the chili in a mortar and pestle / hamaldista and then add it.

5. Serve it with hot steamed rice and your choice of dal and non veg/veg curry and enjoy :-).

Pictures:-

Niramish Aloo Dum Recipe or Bengali Style Aloo Dom or Dum Aloo Recipe ( No Onion No Garlic )

Niramish Aloo Dum Recipe or Bengali Style Aloo Dom or Dum Aloo Recipe ( No Onion No Garlic )

Please click here to see this recipe in bengali in my you tube channel

This Aloo Dum/Dom Recipe is prepared without any onion or garlic (Niramish) .This is Bengali Style Aloo Dom widely prepared in Bengali households with little variations.Check out this recipe and leave your comments :-).

Preparation Time - Boiling Potatoes approx 10 min and other preparation 10 min

Cooking Time - 20 min

Ingredients For Aloo Dom Bengali Style:-

1. Around 12 small Potatoes ( I left little peel on and  halved it but if it is too small you may leave it whole) .Boil it in salt and water til about 70 percent cooked and then drain the water and with the help of a toothpick prick the boiled Potatoes.
2. Spice mixture or masala ( 1 and 1/2 tablespoon of Whole Jeera or Cumin(dry roasted) + 4 cloves/lobongo+1 inch Cinnamon/darchini + 2 green cardamom/elaichi)
3. 1 cup tomato chopped
4. 1/4 th cup yoghurt/curd
5. 2 tablespoon of crushed ginger in a mortar and pestle /hamaldista
6. Powdered Spices ( 1 teaspoon of Coriander powder /Dhoney guro + 1 teaspoon of Kashmiri Chili powder/Paprika _ 1/2 teaspoon of Suagr + 1/2 teaspoon of turmeric Powder )
7. Whole Spices ( 1 dry red chili + 1 bay Leaf + 2 Cloves/lobongo + 1/4 th teaspoon of whole black peppercorns /golmorich + 2 green cardamoms/elaichi)
8. Pinch of  Hing/Asafoetida
9. Mustard oil( I used Mustard Oil) /Vegetables oil/Sunflower oil/Peanut Oil.
10.Salt as per your taste and Sugar (1/4  to  1/2 teaspoon )
11. Fresh Chili

Preparation :-

1. Boil the potatoes in salt water,drain and prick with a toothpick and keep them aside.
2. Dry roast the whole cumin/jeera and grind with the  spices  as mentioned in point 2 under ingredients .
3. Mix the powdered spices with the curd/yoghurt and keep it aside.


Cooking:-

1. Take an utensil/wok and add oil,when oil is heated add the boiled potatoes and fry them with little turmeric and keep them aside.
2. Next add more oil and then add the whole spices (you may also add the hing/asafoetida now )and let them infuse their flavours into the oil followed by the crushed ginger.Fry the ginger for 30-40 second and then add the Tomatoes.
3. Fry the tomatoes and cover it,checking intermittently until it melts and oil seeps out.
4. Take the utensil off the flame and add the curd/yoghurt with the powdered spice mixture and keep on stirring  to avoid the curd from curdling.
5. Next put it back on flame and cook til oil seeps out,next add the boiled and fried Potatoes and mix.
6. Add Salt as per your taste and pinch of hing or asafoetida and mix.
7. Add 1/2 cup of water ( or as per your gravy consistency you add the water ) and cover and cook til done.
8. Lastly add the Spice mixture ( point 2 under ingredients ) and crush the fresh chili and add,mix and  cook for a minute.
9. Serve it with either Luchi/Puri/Paratha/Khichuri/Khichdi :-) and enjoy.

Pictures:-

Homemade Garlic and Herb Bread or Garlic Bread from Scratch or Bread without Dutch Oven or Garlic Bread Recipe

Homemade Garlic and Herb Bread

Please click here to view this recipe in you tube channel

This fresh baked bread straight out of the oven is simply irresistible,perfect with a cup of hot coffee or tea.The aroma of the herbs and the garlic will infuse your kitchen,its a must try and experience the joy of baking bread in your home kitchen :-).

Preparation Time - Yeast to activate 7-10 minutes ,1st rise of dough 3 hours 10 minutes and second rise of the dough around 2 hours.

Cooking Time - 30 minutes with the aluminium foil (cover) and 20 minutes without the aluminium  foil (cover) so total 50 minutes

NOTE - Since oven varies so keep an eye as the timing may slightly differ and it also depends on your personal preference how much crusty you want the bread to be due to the Maillard Reaction.
The crumb is soft .

Ingredients for bread :-

1. 3 cups of All purpose flour/ Maida ( you will also need more flour for dusting and making the dough workable later)
2. 1 and 1/4 teaspoon salt or as per your taste.
3. 1/2 teaspoon of dried Thyme
4. 1 and 1/2 teaspoon of dried Rosemary
5. 1/2 teaspoon of Garlic Powder
6. 1 cup Luke warm water to dissolve yeast + 1/2 cup normal water for kneading.(you may need a little more or less ,so adjust accordingly).
7. 1 and 1/4 teaspoon of active dry yeast.
8. 1 teaspoon of sugar.
9. 1 teaspoon Olive Oil

Ingredients for Rosemary Garlic Oil :-

1. 2 tablespoon of olive oil ( you may use vegetable oil if you do not have Olive Oil )
2. 1 tablespoon of chopped fresh Garlic.
3. 1 teaspoon of dried Rosemary.

Preparation:-

1. Activate the yeast by adding 1 cup of Luke warm water to the mixture of yeast and sugar and keep it aside for 7-10 minutes to rise.


2. Preparing The Garlic Rosemary Oil :-

Prepare the Garlic Oil by heating the olive oil and then add the chopped garlic,when the garlic just turns light brown take it off the flame and then add the dried Rosemary ,Let the oil cool down.

3. Kneading:-

1. Mix all the dry ingredients with the All Purpose Flour/Maida as mentioned under ingredients for bread.
2. Next add the mixture of activated Yeast+ Sugar+ Water into the Flour and knead.It will be a sticky dough.Next add the 1/2 cup of water and continue kneading. The dough will be on the sticky side.It will come off from the sides of the bowl.
3. The way of kneading is to punch gently and fold and continue doing this,do not punch hard.
4. Lastly add 1 teaspoon of olive oil and grease the dough and the bowl. ( I leave it to rise in the same bowl)
5. Cover the dough and let the dough rise in a warm place ( I usually let it rise it in the oven with ONLY  the OVEN LIGHT ON  NOT THE OVEN ON)this creates a warm environment for the dough to rise.
My dough was left to rise for 3 hours 10 minutes.
5. Next After the first rise use more flour to scrape the dough from the bowl to a floured surface and again gently punch and fold the dough and then apply the Garlic Rosemary oil on its surface(just like applying butter on a slice of bread) and then fold the dough from all sides and seal it in the centre.(just like stuffing a paratha).
6. Next use more flour as needed to make the dough workable and turn it with the sealed side on the bottom and then again cover the dough and again let it rise for around 2 hours,this time I left the dough on the counter top NOT inside the oven.

Cooking/Baking:-


1. Since I neither have a Dutch Oven nor a oven proof lid so I used my oven proof Iron Skillet and covered it with aluminium foil ,remove the foil and keep it aside and then I put the oven proof Iron skillet into the oven and then I pre heated the oven(450 degree Fahrenheit).I used the Centre rack of the oven  for baking bread.

NOTE - if you are using baking sheet you do not have to heat the baking sheet

2. Pre heat the oven to 450 degree Fahrenheit ( around 232 degree Celsius ),next when done cautiously using oven proof gloves take out the Oven proof Iron Skillet and transfer the dough into the Oven proof Iron Skillet and cover it with the aluminium foil cautiously as the skillet will be very hot.

3. Initially bake the dough for 30 minutes and then remove the cover ( aluminium foil ) and bake for another 20 minutes ( Total baking time is 50 minutes ).

4. Let the bread cool down before cutting it but it never happens in my case as I find my family already in queue to grab a bit of the fresh baked bread :-)Enjoy your oven fresh bread :-).

NOTE - Since oven varies so keep an eye as the timing may slightly differ and it also depends on your personal preference how much crusty you want the bread to be due to the Maillard Reaction.
The crumb is soft .


Pictures:-