You can easily categorise this spicy green mango and mustard paste mix as a quintessential afternoon snack for the Bengalis. There is hardly any Bengali around us who in their childhood have not enjoyed a bowl of tremendously sour or at times sweet and sour green mangoes (who are popularly known as "kanch mithe aam” due to their distinctive taste which is neither too sour nor too sweet) with a good spoonful of kasundi or Bengali mustard paste, hiding from the parents and family.
Thursday, March 30, 2017
Tuesday, March 28, 2017
Crustless quiche is one of my favourite because it's just pretty darn simple to make. Besides, it stays perfect for a few days, which has made itself my go-to choice for lunchboxes. A make a big batch and then I can just cut it into slices and pack. I love this rich, cheesy and creamy crustless quiche anytime of the day.
Monday, March 27, 2017
It will be an understatement if you call Thandai as only a drink. It’s much more than that. Thandai is a celebration itself and that too the most vibrant one. While everyone enjoys splashing colour to their friends and families, a little bit of chilled thandai just makes that happiness twice as big and gives the tired, rainbow coloured body a little something to realax.
Saturday, March 25, 2017
My grandmother aka “didu” used to have a large bottle of Kasundi always in her fridge. She paired that with her saag / greens or fries and kasundi was mandatory with cutlets or kabiraji, that “dadu” sometimes brought home. I loved kasundi for its tangy taste. Yummm...!!
Sometimes in the warm afternoons or summer, we made a spicy mix with raw green mangoes, black salt, dried red chilli powder and a lot of kasundi. Sweet and sour mangoes with a little heat from the chillies and sizzle from the kasundi, Kanch Aam Makha is something I still miss. In the end, we ended up with super-sensitive teeth which gave us shivers while cleaning our mouth with water. It was only later that I found you can also cook with kasundi.
Kasundi Murgi is a super tangy and sizzling spicy curry with a thin curry. Superlike!!
Kasundi Murgi / Chicken in a Bengali Mustard based Gravy
1 kg chicken on bone
½ cup thick yogurt
3 tbsp kasundi
6 garlic cloves – minced
1 tsp turmeric powder
1 tsp red chilli powder
2 tbsp mustard oil
A handful of fresh coriander leaves
Heat oil in a kadai and add the chicken pieces to them.
Sprinkle some salt and sear the chicken pieces for 2-3 minutes or until they are nicely golden.
Add the garlic paste and stir to mix.
Cook for a minute or two.
Switch the flame to low and add the whisked yogurt, kasundi, turmeric powder, red chilli powder and salt.
Stir to mix everything properly.
Cover and cook for 10 minutes.
Open the lid and add 2 cups of water.
Cover and continue cooking until the chicken pieces are fork tender.
Taste and adjust the seasonings.
Simmer until the gravy thickens and the oil starts to separate.
Finish off with some freshly chopped coriander leaves.
Switch off the flame and serve hot with some plain hot rice.