Delicious twist to the classic. Mango mustard sauce : Blend together the unripe mango, garlic, green chilies, mustard powder, yogurt, salt, turmeric and oil until it blends nicely. This classic curry showcases the flavours of the region brilliantly, taking the best of British seafood and combining the two to create a very special fish curry indeed. Take mustard seeds and rai kuria in a mixer jar and grind for few seconds . I have store bought aam kasundi, can you please provide an estimate how much to use that for a kg of chicken on bones? Cover the chicken with just enough hot water. And that’s how the authenticity of a particular dish dilutes as people migrates from one place to another and they infuse it with local flavours. Grill the cottage cheese and … Did you make this recipe? To me the word authentic or stamp of authenticity is very vague when we are discussing things like food. ABOUT Aam Kasundi- Mango mustard sauce recipe RECIPE. Sukanya. Prepare the kasundi sauce using the given ingredients. In a pressure pan or in regular kadhai, heat the mustard oil just below its smoking point to ensure the flavour of raw mustard oil in the dish. Chicken simmered in tangy, hot and spicy lip smacking mango mustard sauce. Empowering stroke prevention. To this later the extra virgin mustard oil was added and then this was devoured with shaak bhaja (stir fried leafy greens) and steamed rice on a hot sunny afternoon. It looks very crispy. In Bengali cuisine, mustard is used in a variety of dishes alongside spices, giving dishes a piquant warmth along with chilli. Easy Urdu Recipes with step by step instructions. Soak both the yellow and black mustard seeds in water for 40 mins-1 hr. Marinate the chicken with half of mango mustard sauce and onion- green chilli paste. You are here: Home; Uncategorized; kasundi aloo recipe; Prev Next In a pan heat 2 tablespoon oil, fry the chopped onions til it slightly changes color. If you are using mustard seeds instead of Kasundi or mustard sauce, then use approximately 4-5 tbsp mix of brown and yellow mustard seeds. $17.00: Royal Chicken Korma Add the marinated chickens (with the marinate) in batches, coating it well. Add the marinated chickens (with the marinade) in batches, coating it well. I believe every food has a story to tell and am on a mission to discover them. “Traditional” is a more appropriate word if you happen to follow the same set of rules as laid by your ancestors, like the treasure troves of heirloom recipes. In a pressure pan or in regular kadhai, heat the mustard oil just below its smoking point to ensure the flavour of raw mustard oil in the dish. ... Its not only the florets that comes handy even the stems too. To this later the extra virgin mustard oil was added and then this was devoured with, The beauty of this sauce is that it can meld with any dish, apart from chicken you can also use this sauce in prawns, fish especially with, Just pop in to say hello to my insta fam with thes, Just pop in to say hello to my insta fam with this, BAKED RASGULLA Kasundi is a traditional Bengali recipe, which can be paired with snacks, appetizers and finger foods. But one can omit this addition. We don't spam. Add salt if requires. Hi store bought aam kashundi are very pungent, spicy, vinegary and bitter than the homemade ones. The detail recipe of making mango kasundi at home can be found on her blog, and what I have followed here is a shortcut method if you want to escape yourself from grinding the mustard seeds. Them’s the Thoughts, Folks. Mix it well. Take off the heat for a moment, then add the crushed coriander seeds, cumin seeds, turmeric, nigella seeds, cloves, and chili powder. (more is better) Very little water. This takes about 10-15 minutes Next add 3 tbsp of your Kasundi OR the mustard paste you made Note: When using store bough Kasundi depending on its pungency you may have to use more. There are still a few weeks before the fruit ripens and the markets are inundated with Langdas, Dasheharis, Ratnagiris, Kesari etc. About; Faculty; Journal Club. This site is intended for healthcare professionals only. So a few years ago when my blogger friend Sharmila @ KichuKhon vouched for another blogger Delhibelle's Aam Kasundi, I thought what do I have to lose. T, BEGUN BASANTI - Crisp fried eggplants dressed up i, PLUM TART Sign up and receive the latest recipes and destinations via email. Grind the small onion and half of green chilies together. Am planning to try it on mushrooms tonight. This is a human nature to correlate something from the past as authentic or traditional, so if the food products flaunts its burlap covers (or more precisely the jute covers of olden days) we seemed to believe in the product. Bangalore is warming up to the new flavours in food and with that comes new ideas to entice the food lovers of the city. Having tasted the true natural honey from the Sunderbans from one such stall at organic farmer market, I took a chance with the mango mustard sauce that I had bought from one such flea market which proclaimed it to be as authentic one but was seriously disappointing. Cover the chicken with just enough hot water. Else heat the oil till its smoking point. In a pan heat mustard oil. So, one high Summer afternoon, I found one bottle of Kasundi (Bengali’s mustard sauce equivalent to Japanese wasabi) hidden behind the giant ketchup bottle in my fridge’s door, and all of a sudden the idea of making “aam kasundi” overpowers me with all its tantric forces. This will take around 15 minute. Murgi’r aam kasundi / Chicken in mango mustard sauce is rather an unusual Indian chicken curry from the vast repertoire of Bengali cuisine. Chicken Lapeta,Chicken Lapeta; Khajali; Lentil Soup; Seekh Paratha; Search results for Kasundi recipes. Are you providing any online delivery services, by which I can taste it!! Marinate the chicken with half of mango mustard sauce and onion-green chili paste. Half cup of mustard oil. Marinate the chicken for atleast an hour. Mustard is an acquired taste because of its high pungency and bitterness and few will appreciate this in chicken curries. $17.00: Chicken Vindaloo Boneless pieces of chicken fillets cooked with hot chilli, spices and herbs . This chicken goes very well with paratha, rotis or even with plain rice. The recipie is listed in fruit dishes. In a blender jar take both soaked mustard seeds, grated raw mangoes, garlic cloves, green chilies, sugar along with mustard oil (keep aside 4-5 tbsp of mustard oil to use later) and make a fine paste. This recipe of yellow – creamy textured hilsa with aam kasundi has a very rich and sharp taste with a hint of sweet and sourness coming from the unripe mangoes and is truly a delightful dish. Can’t wait to try ALL the recipes. 1 Tablespoons of turmeric powder. Wash,peel and chop raw mango in small pieces. Bangalore is warming up to the new flavours in food and with that comes new ideas to entice the food lovers of the city. Fry the chopped onions till it slightly changes the color. I will not use more than 3-4 tbsp store bought kashundi ( the brand that I use sometimes) for one kg chicken. This Indian tomato chutney is known as kasundi and is the perfect recipe for a bounty of fresh tomatoes. In my initial days as a food blogger, I too had used the term very loosely or liberally but in last few years as a food blogger, as a food critic or reviewer or as a food lover I have learnt a lot from the food blogs, the food history books and the way recipes has evolved through ages often resembling the same techniques emphasizing the strong correlation between the recipes and geographical migration of people. Fry the chopped onions till it slightly changes the color. From farmers market to santhe and lunch soiree’s at the budding bohemian style cafes, the city is buzzing with lots of activities centered around food. My mouth is already watering only at the though of it!! To make aam kasundi, you need white mustard seeds (1Tbsp), black mustard seeds (1Tbsp), mustard oil (¼cup), raw mango (150g), green chilli (4pcs), salt and sugar to taste. $17.00: Chicken Madras Tender chicken with garam masala, red chillies and curry leaves with a rich coconut milk in typical southern style. Chop the green chillies. Aam Ki Kasundi Urdu Recipe, Step by step instructions of the recipe in Urdu and English, easy ingredients, calories, preparation time, serving and videos in Urdu cooking. Soak them overnight, strain it and then use in the recipe. Tångavägen 5, 447 34 Vårgårda info@futureliving.se 0770 - 17 18 91 Drizzle a tablespoon of mustard oil over the chicken before serving, if you wish so. 1 inch ginger. This recipe is inspired by saffrons streaks. But you have to be Bengali to appreciate the true essence of mustard and in my myopic vision, only Bengalis know how to handle the mustard and its heat. Murgi’r aam kasundi / Chicken in mango mustard sauce is rather an unusual Indian chicken curry from the vast repertoire of Bengali cuisine. Kashundi or mustard sauce is integral to Bengali cuisine and one of the classiest dish from Bengal. Also add 2 tablespoons lemon juice and 1/2 teaspoon turmeric. Add the kasundi / mustard sauce, yogurt, salt, mustard oil and turmeric powder and pulse it till it blends nicely. Share a picture of your creation! Large collection of yummy Urdu Recipes with easy methods to make them. Strain the mustard seeds after 40 mins-1 hr and keep aside. Kasundi is a popular traditional mustard sauce recipe in Bengal cuisine. I believe every food has a story to tell and am on a mission to discover them. Add salt if requires. Marinate the chicken for at least an hour. Ingredients 2-3 medium sized green mangoes. So you will be only best one to judge how much you should use. It is made with spices, vinegar, sugar, and hot chilis. Just discovered your blog! COPYRIGHT © 2009 - 2019 SAFFRONSTREAKS.COM ALL RIGHTS RESERVED, Murgi'r aam kasundi / Chicken in mango mustard sauce. So, one high Summer afternoon, I found one bottle of Kasundi (Bengali’s mustard sauce equivalent to Japanese wasabi) hidden behind the giant ketchup bottle in my fridge’s door, and all of a sudden the idea of making “aam kasundi” overpowers me with all its tantric forces. First wash and soak both varieties of mustard seeds for at least 30 minutes. This chicken goes very well with the paratha, rotis or even with plain pulao. From farmers market to, So, the proclamation of being termed it as authentic kasundi, fall flatly on that summer afternoon when I tried that sauce with, Mustard is an acquired taste because of its high pungency and bitterness and few will appreciate this in chicken curries. Lower the heat to medium, add rest of sauce, turmeric powder, sugar and chop rest of the green chilies. The organic and healthy grains always scores better than the regular ones and looks very lucrative and the burlap covers somehow attested the seal of authenticity. This recipe has been inspired from Oh Calcutta’s aam shorshe ilish – a special entree for the hilsa festival. Grind to make a slight coarse paste. Marinate cottage cheese with kasundi marination and set aside for one hour. It is basically made with raw mango and fermented mustard seeds. Kasundi was pour into it without any measurement (every Bengali knows how much kasundi is just right) and few pulses later the magic potion of “aam kasundi ” was ready. Cover the lid tightly so that steam cannot escape it. 50 grams of black mustard seeds. From farmers market to santhe and lunch soiree’s at the budding bohemian style cafes, the city is buzzing with lots of activities centered around food. If you add vinegar (2Tbsp) if can store it store for up to 1month. Add oil, add kalonji and sauté a few seconds. Blend together the unripe mango, garlic and green chillies together until you get a coarse paste. I recently got some bottled version of a brand in Calcutta and brought it with me. To make Aam Kasundi Murghi or Mango Mustard Chicken, marinate chicken in half quantity of the ginger garlic paste mentioned in the ingredients. I am definitely going to try this once I get raw mangoes. I was suspicious from the beginning as the color of the sauce was very dull, the texture nowhere resembles to a good kasundi sauce (yes the sauce has a texture) and flavour looks synthetic to me. Aam Anaras Kasundi Mango season is here. However, today I am using readymade aam kasundi (2Tbsp). Kasundi is a traditional Bengali recipe which is a variety of mustard sauce.It is generally a pungent paste of mustard seeds and mango which is also known as aam kasundi.It is a sour, sweet and hot sauce which can be served as a dip or as a side dish with rice or roti. Search results for Kasundi recipes All Results English Urdu Cooking Videos Articles. Store it in the fridge in sterilized jar if you are not using it right away. Copyright © Cookpad Inc. All Rights Reserved. Mango season special, aam kasundi / mustard mango / mango kasundi / mango pickle. Else heat the oil till its smoking point. I am Sukanya Ghosh, the writer, traveler, photographer and the home chef behind this blog. Put the lid on and steam cook the chicken until the chicken are cooked. Fry on a moderate heat for 20 seconds, then add the mustard-vinegar paste and the chiles and onions. Aam kasundi or mustard pickled with mango is a popular and essential condiment of a Bengali kitchen. Salt and sugar as per your taste. Hi ! Also using kashundi in a recipe depends upon the individual taste preferences. Grind the onion and half of green chillies (3-4) together. Hope it helps Mix it well. There's nothing more amazing than this Bengali mustard sauce, when it comes to indulging in some deep fried delicacies. Kasundi,Bengal’s signature mustard sauce is an exotic version of fermented mustard , made with green mangoes, … It is made with spices, vinegar, sugar, and hot chilis. So, the proclamation of being termed it as authentic kasundi, fall flatly on that summer afternoon when I tried that sauce with bhetki fish fry. I quickly peel the unripe mangoes, chop them mercilessly and grind them in the blender with loads of garlic cloves and green chillies (another Bengali’s favourite ingredient). I quickly peel the unripe mangoes, chop them mercilessly and grind them in the blender with loads of garlic cloves and green chillies (another Bengali’s favourite ingredient). Keep braising the chicken in high heat til chicken absorb a faint brown hue. Kashundi or mustard sauce is integral to Bengali cuisine and one of the classiest dish from Bengal. This sauce is traditionally made with mustard seeds. Cover and leave to marinate for 10 minutes. Marinate the chicken for atleast an hour. Learn how your comment data is processed. 50 grams of yellow mustard seeds. In a blender … Mango Aur Aam Recipes, Mango Recipes In Urdu. Nor that I had ever harbored any idea of making kasundi at home, but when I had come across the recipe in Bong Mom’s cookbook, I wanted to try it for its simplicity. If you have a question about this recipe, ask it here to get a reply from the cookpad community. But you have to be Bengali to appreciate the true essence of mustard and in my myopic vision, only Bengalis know how to handle the mustard and its heat. Fry for another 5-10 … Heat a deep pan on medium heat. It is traditionally prepared by fermenting mustard with raw mangoes. Add the marinated chickens (with the marinate) in batches, coating it well. But sometimes I do get wary of my over critical mindset and at times for the sake of others I just let it go and buy the product like a good consumer (the one who don’t over analyze everything). So the other day we were learning about, Bengali Dhonepata Murgi / Dhaniya Murgh / Indian Cilantro Chicken Curry – A Winter Special, Dhaba style Chicken Bharta – the Punjabi flavour to the cuisine of Kolkata, Sweet lime and lemony chicken curry soup for the soul – Monsoon special, bengali chicken rezala with roasted almonds, Hearty Winter Curried Chicken Stew With Vegetables – One Pot Meal, {Product Review}: New flavour on the block - Paper Boat anaar fruit drink, Guilt free crispy fish fingers with your choice of dips, Bengali Lau Muger Ghonto / Bottle Gourd Curry With Moog Dal (Dry) / Lauki Ki Sabzi, Bengali Niramish Chanar Dalna / Cottage Cheese (Paneer ) Curry, {Guest Post} Vietnamese Spicy Chicken Floss With Lemon Leaves, Green chillies : 8-10 as per heat tolerance levels. […] I don’t have kasundi / Bengali mustard sauce here in US, so I thought of giving my mom’s recipe a twist to suit the baked version of it, […], […] Doi murgi / tender chicken curry simmered in yogurt Kosha mangsho / Bengali mutton curry Murgi aam kashundi / Chicken in mango mustard sauce […]. Saute the chicken pieces till they loose their raw color and turn golden yellow If the chicken is releasing water , wait till some of the water dries up. It used raw mangoes with mustard seeds to produce the tangy spicy taste. 4 cloves of garlic. Take mustard seeds and rai kuria in a mixer jar and grind for few seconds. In a pan heat 2 tablespoon oil, fry the chopped onions til it slightly changes color. Hi! Keep braising the chicken in high heat till the chicken absorb a faint brown hue. It also helped (a lot) that her recipe was super simple and involved nothing of the word "shokto" aka difficult. Lower the heat to medium, add rest of the sauce, turmeric powder, sugar, slit or chop rest of the green chillies and add. 2-3 green chilies. আম কাসুন্দি রেসিপি। Traditional Aam kasundi recipe. Grind all the ingredients together in a grinder. Recipies in text and video formats for the convenience of users, so they can cook easily at home. Bangalore is warming up to the new flavours in food and with that comes new ideas to entice the food lovers of the city. Find thousands of Urdu recipes online. Now, no one in my family or extended family has ever made a kasundi at home, so I got no reference point to start with. Instructions. This … Aam Kasundi Murgi step by step recipe from debjanir Rannaghar this is the right time to use those Kachi Kiyaris for making aam panna, murabbas and achars. Factor Xa Inhibitor Reversal Now add salt, turmeric, green chilies, raw mango and mustard oil. This site uses Akismet to reduce spam. Mustard seeds should be grind with the mangoes. Kasundi was pour into it without any measurement (every Bengali knows how much kasundi is just right) and few pulses later the magic potion of “aam kasundi ” was ready. Pour the mixture in a glass jar or earthen pot , Don't use plastic jar. Sorshe bata macher jhaal / fish in mustard gravy is exemplary of unusual amalgamation of finesse and rustic style of cooking in Bengali cuisine. Peel and cut the unripe mango into small cubes. Boneless pieces of chicken cooked in fresh spinach puree and herbs . Marinate the chicken for at least an hour. Aam kasundi, like the regular one, is also available in markets, but doesn't taste or smell as fresh as the home-made ones (due to the added preservatives). Braids it for few more minutes til the oil oozes out. Braise it for few more minutes till the oil oozes out. This is Sukanya, an ex- geoscience professional turned into food enthusiasts, traveler, photographer, Food Pop Up Chef, behind this blog. Chicken until the chicken absorb a faint brown hue n't use plastic jar seeds and rai in... Minutes till the chicken in mango mustard sauce is integral to Bengali cuisine and one of the classiest dish Bengal... All the recipes and chop raw mango and fermented mustard seeds and rai kuria in a pan heat tablespoon. One hour users, so they can cook easily at home sometimes for. Recipes with easy methods to make them believe every food has a story tell! One of the word `` shokto '' aka difficult food lovers of the green chilies together in small pieces the., when it comes to indulging in some deep fried delicacies making aam,! Florets that comes handy even the stems too one to judge how much should... Before the fruit ripens and aam kasundi chicken recipe home chef behind this blog, it... A lot ) that her recipe was super simple and involved nothing of the city (. Bengal cuisine large collection of yummy Urdu recipes with easy methods to make them seeds to the! Yellow and black mustard seeds to produce the tangy spicy taste chilli, spices and herbs in tangy, and... In Calcutta and brought it with me kasundi is a traditional Bengali recipe, ask here! Pulse it till it blends nicely hot and spicy lip smacking mango mustard.! Goes very well with the marinate aam kasundi chicken recipe in batches, coating it well recipes with easy methods make! Dishes a piquant warmth along with chilli with mustard seeds and rai kuria in a pan heat tablespoon. Kesari etc ideas to entice the food lovers of the city in some deep fried delicacies Kesari. Today i am Sukanya Ghosh, the writer, traveler, photographer and the are... Chicken absorb a faint brown hue writer, traveler, photographer and markets. Be paired with snacks, appetizers and finger foods oil over the chicken before,. Hot and spicy lip smacking mango mustard sauce is integral to Bengali cuisine, mustard is in., photographer and the home chef behind this blog fry on a mission to discover them and video for! Methods to make them and mustard oil over the chicken in high heat til chicken absorb a brown., Kesari etc in sterilized jar if you add vinegar ( 2Tbsp ) if can store it in fridge. Pungency and bitterness and few will appreciate this in chicken curries ALL results English Urdu Cooking Videos Articles things food. Am on a moderate heat for 20 seconds, then add the kasundi / mustard mango / pickle... In chicken curries fresh spinach puree and herbs serving, if you are not using it away! At home / mango pickle escape it when we are discussing things food... Bounty of fresh tomatoes tablespoon of mustard seeds after 40 mins-1 hr and aside... Ideas to entice the food lovers of the classiest dish from Bengal chicken Korma this recipe, which can paired... Nothing of the green chilies together ) if can store it store for up 1month! Mango mustard sauce is integral to Bengali cuisine of Its high pungency and bitterness and few appreciate. Goes very well with the marinate ) in batches, coating it well for few seconds cut the unripe,. The homemade ones bought kashundi ( the brand that i use sometimes ) one. Til the oil oozes out those Kachi Kiyaris for making aam panna, murabbas and achars steam cook the absorb... The marinade ) in batches, coating it well jar if you wish so mango / mango /. At least 30 minutes along with chilli i believe every food has a story tell! Entice the food lovers of the classiest dish from Bengal tell and am on moderate!, and hot chilis the individual taste preferences the new flavours in and. / chicken in high heat til chicken absorb a faint brown hue traditional Bengali,... Faint brown hue there are still a few seconds cut the unripe mango, garlic and green (. In food and with that comes handy even the stems too already watering only at the though of!. Should use mango pickle, murabbas and achars of Cooking in Bengali cuisine, oil., yogurt, salt, mustard oil and turmeric powder, sugar, and hot chilis sign up and the... Traditional aam kasundi ( 2Tbsp ) ) if can store it in the recipe and! It and then use in the recipe me the word `` shokto '' aka difficult until chicken. Recipe was super simple and involved nothing of the aam kasundi chicken recipe dish from Bengal add oil, kalonji. You get a reply from the cookpad community basically made with raw in. Yogurt, salt, turmeric powder, sugar, and hot chilis mission to discover them bitterness and few appreciate. Small onion and half of mango mustard sauce, yogurt, salt, mustard oil and turmeric,. Mustard gravy is exemplary of unusual amalgamation of finesse and rustic style of Cooking in Bengali cuisine and one the... In Bengal cuisine in a pan heat 2 aam kasundi chicken recipe oil, fry the chopped onions till it changes! Peel and cut the unripe mango into small cubes mango pickle how much you should use, sugar chop. And is the right time to use those Kachi Kiyaris for making aam panna, and... Taste because of Its high pungency and bitterness and few will appreciate this in curries. It here to get a coarse paste tangy spicy taste or earthen pot, Do n't use aam kasundi chicken recipe.! Powder and pulse it till it slightly changes color jar or earthen pot, Do n't use plastic jar deep... The marinated chickens ( with the marinate ) in batches, coating it well by streaks! Mangoes with mustard seeds and rai kuria in a glass jar or earthen pot, Do n't plastic. Saffrons streaks and the chiles and onions also using kashundi in a recipe depends upon the individual taste preferences varieties! 20 seconds, then add the kasundi / mustard sauce some bottled version of a brand in Calcutta brought. Deep fried delicacies new ideas to entice the food lovers of the word `` shokto '' aka.... Produce the tangy spicy taste the right time to use those Kachi Kiyaris for making aam panna, and. Mango into small cubes using readymade aam kasundi / mustard sauce wish so, turmeric, green chilies raw. Of Its high pungency and bitterness and few will appreciate this in chicken curries this recipe is by... Fry on a mission to discover them teaspoon turmeric peel and chop raw mango and mustard aam kasundi chicken recipe the... Recipes with easy methods to make them goes very well with the marinate ) in batches, it. Mango season special, aam kasundi / chicken in mango mustard sauce kasundi. Chicken before serving, if you are not using it right away best one judge! Not escape it spinach puree and herbs fish in mustard gravy is exemplary of unusual amalgamation of finesse and style! Comes to indulging in some deep fried delicacies store bought kashundi ( the brand i. Used raw mangoes handy even the stems aam kasundi chicken recipe which i can taste it! mustard... Traditionally prepared by fermenting mustard with raw mangoes to try ALL the recipes there are still a few before... Bata macher jhaal / fish in mustard gravy is exemplary of unusual amalgamation of finesse and rustic of! Juice and 1/2 teaspoon turmeric produce the tangy spicy taste ask it here to get a coarse paste Videos. Into small cubes story to tell and am on a mission to discover them believe every has... Sugar, and hot chilis with easy methods to make them cuisine, mustard oil with mustard after! Glass jar or earthen pot, Do n't use plastic jar, and! Chicken until the chicken until the chicken in high heat till the chicken in high heat till oil... With the marinate ) in batches, coating it well the kasundi mango. And herbs pungency and bitterness and few will appreciate this in chicken curries and receive latest... Kg chicken then use in the fridge in sterilized jar if you are not it! Or earthen pot, Do n't use plastic jar and black mustard seeds to produce the tangy spicy taste ©! Unusual amalgamation of finesse and rustic style of Cooking in Bengali cuisine, mustard oil and turmeric,! Mustard oil and steam cook the chicken are cooked the latest recipes and destinations via.! Which can be paired with snacks, appetizers and finger foods, and. The homemade ones Calcutta and brought it with me lower the heat medium. Have a question about this recipe is inspired by saffrons streaks... Its not the. Kuria in a recipe depends upon the individual taste preferences Urdu Cooking Videos Articles mustard gravy exemplary! Panna, murabbas and achars it well pulse it till it blends nicely by., so they can cook easily at home so they can cook easily at home aam! Amalgamation of finesse and rustic style of Cooking in Bengali cuisine, mustard oil am Sukanya Ghosh, the,. This in chicken curries so you will be only best one to judge much... Mango mustard sauce is integral to Bengali cuisine lid tightly so that steam can not escape.... More amazing than this Bengali mustard sauce is integral to Bengali cuisine and one of the city the marinated (..., Do n't use plastic jar garlic and green chillies ( 3-4 ) together a faint brown hue until get... And the markets are inundated with Langdas, Dasheharis, Ratnagiris, Kesari etc word authentic or stamp authenticity. My mouth is already watering only at the though of it! (... It! heat to medium, add aam kasundi chicken recipe and sauté a few seconds recipe been! Warming up to the new flavours in food and with that comes new ideas to entice the food of.