Wrapping up the final touch up for the book; the fonts, the typos, the excitement, the elation and then the depression.
Until Saturday night I was on a high. Half of Saturday night had been spent online, working with my editor in India and
If you have had a baby, painted, created music, worked on a project that sapped your soul, written a book, did anything that you loved so much --- you would understand what I am trying to say. My editor summed it up as "Post partum depression". And she was right. That is what it felt like. There it was, "my baby", the one I nurtured, fed, gave my everything, going out into the big bad world. No longer did I have any control on her fate. She was now left on her own, to chart her own path and be what she wants to be. I will be there to help, standing by the sideline, my heart in my mouth, but my work is done.
I really, truly hope you all will welcome her like your own and be kind. For everything else I will be here.
And if all this talk sounds too cheesy, wait, for there are sharper things in the next para.
So anyway to quell the butterflies in my tummy I made a Shorshe Murgi yesterday night. Again. That pungency and hot green chilli will help clear my sentimental sinuses, I thought.
Since I have made the homemade Kasundi, this dish has become easy peasy and I have done it couple of times in just the last few days. My Ma did this with mustard and garlic ground together to a paste with little yogurt. She added some grated coconut if she had some. I, the new BongMom with a can of coconut milk always in her pantry, used that instead. The result was really good and if you know me, I don't brag. Okay, okay, but only sometimes
Now instead of homemade, if you have a bottle of store bought Kasundi , go ahead and use that. The only thing I worry is, that the quality of your Kashundi will control the dish then. If that bottle is not pungent enough, you can make a little shorshe bata(mustard paste) and add that to supplement the bottled kasundi. Whatever you do, go by the taste and smell and you will arrive at your destination...err at your Shorshe Kashundi Murgi.
So raising a toast to my parents, my daughters, the husband, my friends, you guys and everyone who bore the brunt of my writing, with this " jhanjhalo shorshe murgi". For my excellent editor and her team, I owe you this and more.
The book goes to print tomorrow. Amen.
Shorshe Kashundi Murgi
Marinate about 3/4-1 lb of chicken in
1 tsp ginger-garlic paste
1 tsp Mustard oil
Now if you have bottle of Kashundi or you have made Kashundi from my post, USE THAT.
That is the best option.
If you do not have that, which is a shame, make a mustard paste as follows
1 tbsp Mustard seeds
in a tbsp water for 30 mins
Make a paste of
2 fat clove of garlic
1 tbsp yogurt
2 green chilli
salt to taste
with a splash of water
Heat 2 tbsp Mustard Oil for cooking
Temper the oil with
1/4th tsp of Kalonji
5 slit green chilli
When the kalojeere sputters and the chilli hisses add
2 tsp of ginger-garlic paste
Note: I add homemade ginger-garlic paste. You can add minced garlic or just garlic paste
Cook for half a minute and add the chicken pieces.
Sprinkle some more turmeric powder.
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.
This takes about 10-15 minutes
3 tbsp of your Kasundi
the mustard paste you made
Note: When using store bough Kasundi depending on its pungency you may have to use more. If it is not hot enough, you need more green chilli too
Mix well and cook for couple more minutes
1/2 cup of thick Coconut Milk (more if you want more coconut flavor)
1/2 cup Water
salt to taste
5 more slit green chili
Mix well and then cover and cook till chicken is done. Taste, adjust and reduce the gravy till your desired thickness. Should be on the thicker side. Drizzle few drops of mustard oil to finish.
Serve with steaming white rice. Sniff. Sniff.
I need a hug. And some tissue.
Another version of shorshe chicken is at Deepasri's blog