Kasundi Mustard Sauce

Kasundi Mustard Sauce

In a blender, add:

            1.       Yellow mustard 1 cup

            2.       Black mustard 1 cup

            3.       Coriander powder 2 tbsp

            4.       Red chili powder 1tbsp

            5.       Turmeric powder 1tbsp

            6.       Finely chopped raw mango 1 cup

            7.       Finely chopped ginger 1 tbsp

            8.       Finely chopped green chilly 1 tbsp

            9.       Add powdered sugar 3 tbsp

Preparation Method:
 

Add water as required. Make a paste of it.

For seasoning, add 2 to 3 tbsp of mustard oil in a pan. Add cumin seeds 2 tbsp. Add asafoetida (hing) 2 tbsp. Add kasundi mustard paste. Add water as required. Stir it for a while to make a smooth paste and your kasundi mustard sauce is ready.

Italian Seasoned Yogurt Chicken

Directions:

1.      Cut the chicken into small pieces (2 inches) and finely slice the onion. Marinade the chicken in a bowl with yogurt, onion and some olive oil for a few hours in refrigerator (although not quite necessary).

 2.      Cook one cup of mixed long grain and wild rice in a steel container or sauce pan with two and a half cups of water. When water comes to boil, cover and simmer at low heat for about 20 minutes. Stir occasionally with a fork. Cook rice until water is evaporated and rice becomes tender but not overcooked. The black wild rice will remain somewhat harder than the long grains, which is normal.

3.      Heat olive oil on a large flat ceramic skillet. When oil is hot, put the marinated chicken with bay leaves. Stir the chicken mix on high heat. Water will soon start to release from the chicken and yogurt mixture. Keep on high heat as water is evaporated slowly. During the process keep adding Italian seasoning, oregano and black pepper and stir. Add salt to taste towards the end. Cooked chicken will be ready when water is fully evaporated leaving a thick yogurt-based sauce.

This chicken dish goes well with wild rice or even with white rice as well. Pita bread and hummus dip on the side can nicely complete the meal.

Chingri Aar kNacha KNathaler Bichir Bhorta

Ingredients

SR.NO.	INGREDIENTS	Quantity
1	Mustard oil	2 tbsp
2	Cumin seeds	2 tsp
3	Bay leaf	3 nos
4	Dry red chillies	2 nos
5	Onion	½
6	Ginger garlic paste	2 tbsp
7	Jack fruit seeds	12-15 nos
8	Turmeric powder	½ tsp
9	Red chilli powder	½ tsp
10	Prawns	1 bowl small
11	Salt	To taste
12	Black pepper powder	1tsp
13	Coriander leaves	Small bunch

Preparation Method:

Heat mustard oil in a pan.
Now add cumin seeds, bay leaf and dried red chilli in it and sauté it slightly.
Now add finely sliced onion in it and sauté it.
After this add ginger garlic paste, jack fruit seeds, turmeric powder, red chilli powder and prawns in it and let cook.
Now add salt, black pepper powder and chopped coriander leaves and the stalks of coriander in it and mix properly.
Remove the tej pata and keep aside.
Finally take it out in a grinder, add little bit of water and grind it and take it out in a serving plate and 

Serve hot.