Chicken Kasundi (Mustard Chicken - Bong style)

 

          Here is my version of a very easy and equally delicious chicken curry in mustard sauce. It will really hit the spot for lovers of the traditional Bengali mustard condiment. I used the bottled kasundi paste and if you do not have one, you can add some homemade ground mustard paste. The end result was a yummy chicken gravy which can be relished either with hot steamed rice, plain biryani, pulao, jeera rice, chapatti, paratha or naan. So check out the step by step pictorial recipe to prepare it.

• 500 gms. chicken, curry cut
• 1 cup yoghurt
• 2-3 tbsp. kasundi (bottled mustard paste)
• 1 tbsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 2+2 tbsp. mustard oil
• 2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 large onion, chopped

          Marinate the chicken with ginger-garlic paste, yoghurt, 2 tbsp. oil, kasundi and all the dry spices overnight or for a minimum of 3 hours.

          Heat remaining oil in a pan and temper with bay leaf, cardamoms, cinnamon and cloves. Sauté for a few seconds. 

          Add the onion and fry till light brown. Then add the marinated chicken and cook, covered on a medium flame till dry. 

          Add 1/2 cup water and continue to simmer, covered, till the gravy thickens to a desired consistency and the chicken turns soft.

          Serve either with hot steamed rice, jeera rice, plain biryani, pulao or any Indian bread.

                     Heat oil in a pan & temper with bay leaf, cardamoms, cinnamon & cloves. 

                     Sauté for a few seconds. 

                                  Add the onion and stir fry till light brown.

                   Add the marinated chicken & cook, covered on a medium flame till dry. 

                                   Add 1/2 cup water.

                       Simmer, covered, till the gravy thickens to a desired consistency & the 

                       chicken turns soft.

                 Serve with hot steamed rice, jeera rice, plain biryani, pulao or Indian bread.

Sheem Shorshe (Flat Beans in Mustard Sauce - Bong style)

 

          This is a typical Bengali style Flat Beans curry, cooked in a mustard sauce. It is a traditional homemade style side dish that is best relished with hot steamed rice. It can also be had with chapattis. Serve this Yummy curry garnished with coriander leaves and fresh grated coconut. For some extra kick, you may drizzle a tsp. of mustard oil to the end product. So check out the step by step pictorial recipe to prepare this classic Bong delicacy.

          I kept the Flat beans whole as I love it that way. However, you can chop them into 2-3 pieces if you wish. 

          Mustard paste can always be substituted with kasundi if desired. It gives a nice flavor to the dish. Besides, some grated raw mango added to it takes this simple curry into a next level.

          For a pure vegetarian version, just skip the onion and garlic. Instead, some chopped tomatoes can be added. It just tastes yummy. All potato lovers, you can add one or two julienned potatoes to the dish for some variation. 

          Another tip I would like to give here is, some poppy seeds can also be ground along with mustard seeds for a creamier texture and an amazing flavour. So All the best !!!!!

• 300-400 gms. Flat Beans, string them and trim both ends
• 2 tbsp. + 1 tsp. mustard oil
• 1/2 tsp. nigella seeds
• 3 green chilies, slit
• 1 tsp. garlic, chopped
• 1 onion, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tbsp. mustard seeds, soaked for 10 minutes
• 2 tbsp. fresh grated coconut
• 2 tbsp. coriander leaves, chopped
• green chilies, fresh grated coconut and coriander leaves to garnish

          Grind the mustard seeds with a green chili, a tsp. of oil and a pinch of salt to a fine paste. Keep aside. 

          Heat oil in a pan and temper with nigella seeds and remaining green chilies. Sauté for a few seconds.

          Then add the garlic and onion. Stir fry till translucent.

          Now add the flat beans, salt to taste and turmeric powder. Mix well and cook, covered on a low flame till tender. Sprinkle some water and stir at intervals.

          When done, add the mustard paste, fresh grated coconut and coriander leaves. Give it a mix and sauté for a minute. 

          Garnish with coconut, green chilies and coriander leaves. Serve as a side dish with either steamed rice or chapattis / roti.

                                  Flat Beans, string them and trim both ends.

                             Heat oil in a pan & temper with nigella seeds and green chilies. 

                             Sauté for a few seconds.

                                 Then add the garlic and onion. Stir fry till translucent.

                      Add the flat beans, salt & turmeric powder. Mix well & cook, covered on 

                      a low flame till tender. Sprinkle some water and stir at intervals.

                     When done, add mustard paste, fresh grated coconut & coriander leaves. 

                     Give it a mix and sauté for a minute. 

                      Garnish with coconut, green chilies & coriander leaves. Serve as a side

                      dish with either steamed rice or chapattis / roti.

Kasundi Begun Pora (Roasted Baingan Bharta - Bong style)

 

           This is a traditional Bengali delicacy of roasted and mashed eggplant. It is had as a part of an everyday meal. However, I gave a slight twist to the original recipe by adding some kasundi (bottled mustard sauce). It tastes very yummy when served with hot steamed rice. You may also relish it with chapatti or any flat Indian bread. 

          It is a simple recipe and can be dished out in no time. You just need to roast the eggplant and mix with all the other ingredients, including mustard oil. Takes very little time, except of course the roasting part, which can be done earlier and kept aside to save time. So check out the step by step pictorial recipe to prepare this healthy and a wholesome fusion recipe. 

• 1 large eggplant 
• 1 onion, chopped
• 2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped
• 1 small tomato, chopped
• salt to taste
• 1 tsp. red chili flakes
• 1-2 tbsp. mustard oil
• 2-3 tbsp. kasundi (bottled mustard sauce)

          Slit the eggplant halfway through till the stalk. But let it remain intact. Smear some oil on the eggplant and roast on an open flame till it is charred on all sides. 

          When cool enough to handle, peel off the charred skin and mash well. Mix with all the above mentioned ingredients and serve with hot steamed rice or any flat Indian bread.

                         Mix the roasted & mashed eggplant with onion, tomatoes, green chilies,

                                  coriander leaves, salt, red chili flakes, 

                                  kasundi & mustard oil.

                                 Serve with hot steamed rice or any flat Indian bread.

Aam Kasundi Mangsho (Mutton in Raw Mango-Mustard Gravy - Bong style)

 

          Check out this traditional & an irresistible Bong delicacy of mutton cooked in a yummy raw mango-kasundi gravy. This dish is a mix of pungency from the kasundi and tanginess from the raw mango. It turned out quite an amazing combo. 

          This simple and easy to cook dish is a very good option for a nice weekend comfort meal. Enjoy it with hot steamed rice. You may also relish with pulao, luchi (poori), naan, tandoori roti or just chapatti. So check out the step by step pictorial recipe to prepare my version of this delicious mutton curry.

         

          I kept the procedure of preparing it, very simple, apart from the marination. During this ongoing mango season, I thought it appropriate to dish out few dishes where raw mangoes can be incorporated. So here you are - a delectable homemade style mutton curry. 

          I have not adapted this recipe from any book. This is purely my version, where I have used  raw mango and bottled kasundi (mustard paste) along with other basic ingredients necessary for a mutton curry. 

• 500 gms. mutton with bones, curry cut 
• 1-2 potatoes, cut into half
• 2 tbsp. mustard oil
• 1 tbsp. ghee
• 1" cinnamon stick 
• 2-3 green cardamom
• 4-5 cloves
• 1-2 bay leaves
• 1-2 tbsp. raw mango paste
• 2 tbsp. kasundi (mustard sauce)
• 1 tsp. coriander leaves, chopped
• few mango pieces (opt)

Marination- 

• 1 onion, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 1 small mango, roughly chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. dry roasted & ground cumin powder
• 1 tsp. dry roasted & ground coriander powder
• 1 tsp. garam masala powder
• 1 tbsp. mustard oil 

Marination - 

          Blend the onion, ginger, garlic and raw mango into a smooth paste. Add rest of the ingredients and marinate the mutton in this paste for a minimum of 4-5 hours or preferably overnight. 

Cooking Procedure - 

         Heat oil and ghee in a pan and stir fry the potatoes till light brown. Keep aside. 

          Temper the same oil with bay leaves, cinnamon, cloves and cardamoms. Add the marinated mutton and simmer, covered, till almost dry.

          Add 1 cup water and pressure cook for 15-20 minutes or till done. Transfer back to the pan and add the raw mango paste followed by the kasundi. 

          Give it a stir and switch off the flame. Keep it covered for 4-5 minutes. Garnish with coriander leaves and mango pieces. 

          Serve with steamed rice. You may also enjoy with pulao, poori, naan, tandoori roti or just plain chapatti. 

Note - 

         1.  If Kasundi is unavailable, then blend together 1 raw mango, 1 tbsp. mustard seeds, 2 green chilies, salt to taste, pinch of turmeric powder and 1-2 garlic cloves into a paste and your Aam kasundi is ready.

                      Blend the onion, ginger, garlic & raw mango into a smooth paste. Add rest

                      of the ingredients & marinate the mutton in this paste for a minimum of 

                      4-5 hours or preferably overnight. 

                          Heat oil & ghee & stir fry the potatoes till light brown. Keep aside. 

                      Temper the same oil with bay leaves, cinnamon, cloves & cardamoms.

                                Add the marinated mutton and simmer, covered till almost dry.

                            Add 1 cup water &  pressure cook for 15-20 minutes or till done. 

                                  After it is pressure cooked.

                                 Transfer the contents back to the pan.

                                Add the remaining raw mango followed by the kasundi. Give it a

                                stir and switch off the flame. Keep it covered for 4-5 minutes

                                  Garnish with coriander leaves and mango pieces. 

                    Serve with steamed rice, pulao, poori, naan, tandoori roti or chapatti. 

Grilled Chicken Steak

          Grilled Chicken is an all time favourite with one and all and is perfect as an appetizer with any chutney or as a light and healthy meal, accompanied with some salad. So this is a simple and an easy grilled chicken recipe, marinated in some leftover green chutney, a bit of kasundi and few other ingredients. It is a complete wholesome meal which you can enjoy with family and friends.

           This homemade, tempting and delicious grilled chicken is not only easy to make but it is completely hassle free. This is a healthy variation to any fried chicken and is a one dish meal in itself for any weight watchers too. They are a perfect treat for any in-house party too and is a great accompaniment with cocktails and mocktails.

• 2 chicken breast
• 1/2 cup green chutney
• 1 tsp. lime juice
• 1 tbsp. kasundi (bottled mustard sauce)
• 1 tsp. ginger-garlic paste
• 1/2 tsp. roasted cumin powder
• salt to taste
• 1 tbsp. oil

           Marinate the chicken breast with all the above mentioned ingredients for a minimum of 2-3 hours or preferably overnight. 

          Line a baking tray with aluminium foil and arrange the marinated chicken over it. Grill for 30-35 minutes or till done on both sides. 

          Halfway through turn the steak and baste with the leftover marinade. Serve these grilled delicacies with some salad as accompaniment for a healthy and wholesome meal.

Shahi Mutton Kasundi (Mutton in Creamy Mustard Gravy)

          This is a real shahi dish where mutton is cooked in a creamy mustard gravy. It goes well with pulao, jeera rice, plain Biryani, tandoori roti, naan or any Indian bread. 

          In this recipe, I have added kasundi (bottled Bengali mustard sauce), yoghurt and almond paste to make the consistency more rich and creamy. So you have an easy and a yummy mutton curry to relish. 

          In case of non-availability of kasundi, you can use some homemade ground mustard paste. So go ahead and try this delectable dish and relish with any form of rice preparation or Indian bread. So check out the step by step pictorial recipe to prepare it.

           I marinated the mutton with yoghurt, ginger-garlic paste, and other dry spices before continuing with my cooking process. The end result was simply awesome with a hint of mustard flavour and the creaminess coming from the ground paste of almonds. It is a great party recipe for special occasions. 

• 500 gms. mutton with bones, 
• salt to taste
• 1 cup yogurt, beaten
• 1 tsp. turmeric powder
• 1 tbsp. ginger-garlic paste
• 1 tsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 3 tbsp. mustard oil
• 2 dry red chilies, broken
• 2 bay leaves
• 1 tsp. whole garam masala (cardamoms, cinnamon & cloves)
• 3 onions, chopped
• 2-3 green chilies
• 2 tbsp. almond paste 
• 3 tbsp. kasundi paste
• 1 tbsp. coriander leaves, chopped

           Marinate the mutton with ginger-garlic paste, yoghurt and all the dry spices overnight or for a minimum of 3 hours.

          Heat oil in a pan and temper with bay leaves, dry red chilies and whole garam masalas. Add the onion and sauté on a medium flame till light brown.

          Now add the marinated mutton and continue to simmer, covered till almost dry. Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle. 

          Transfer the contents to the pan. Add the almond paste, kasundi and green chilies. Bring it to a boil and simmer for a minute. Switch off the flame and transfer to a serving dish. 

          Garnish with coriander leaves and serve either with plain steamed rice, jeera rice, plain biryani,  pulao, tandoori roti, naan or any fried Indian bread.           

                       Marinate mutton with ginger-garlic paste, yoghurt & all the dry spices 
                       overnight or for a minimum of 3 hours.

                    Heat oil & temper with bay leaves, dry red chilies & whole garam masalas.

                       Add onion & sauté on a medium flame till light brown.

                       Add marinated mutton & simmer, covered till almost dry. 

                     Add 1 cup water & pressure cook for 15-20 minutes on low flame after the 
                     first whistle. 

                       Transfer the contents to the pan. Add almond paste, kasundi

                       & green chilies. Bring to a boil & simmer for a minute. 

                      Garnish with coriander leaves & serve with steamed rice, jeera rice, 
                      plain biryani,  pulao, tandoori roti, naan or any Indian bread.