Monday, March 18, 2013

Shorshe Kashundi Murgi -- Chicken in Mustard Sauce



This had been a hectic weekend.

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 chatting more working while she corrected those last little things. I went to sleep around 3:30 AM Sunday morning and by the time I woke up late on Sunday, it was like I had downed several tequila the night before. And this, when I don't drink and have never really experienced a hangover.

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
salt
turmeric powder
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
Soak
1 tbsp Mustard seeds
in a tbsp water for 30 mins

Make a paste of
the mustard
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

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. If it is not hot enough, you need more green chilli too


Mix well and cook for couple more minutes

Add
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.


Similar Recipes:

Another version of shorshe chicken is at Deepasri's blog

69 comments:

  1. A big Congratulation and a big hug. I want to have your book now!! the baby is going to go BIG.

    Sandeepa amar shorshe murgi is waaay :) after reading yours (Deepa's) I realize mine is far from original :) I will have to make it this way next time... I could gobble up a few bowlful of rice with that lip smacking ras.

    ReplyDelete
    Replies
    1. Soma, whatever way you do it is yours. I don't think shorshe murgi is that kind of a traditional recipe that is written in stone. So go ahead yours will be the best.
      Hugs :)

      Delete
  2. Oh wow!! I like this. I will make this. And congratulations!

    ReplyDelete
    Replies
    1. Thanks Poorna. Do try, it is really good with gorom gorom bhaat

      Delete
  3. I'm making this for next Sunday, my chicken day :)

    ReplyDelete
    Replies
    1. Go ahead ar tomar nijer touch tao dio

      Delete
  4. We all know how much you have put up an effort for your baby so parting time must have been difficult. But trust me it's going to be super duper hit !! Congratulations and well done...Months of hardwork ...now take rest and sleep well...
    I agree our recipes are different...Adding coconut milk sounds yummy and in my case it was semi dry...

    ReplyDelete
    Replies
    1. Deepasri, I still have the kasundi so next I will try adding onion like yours.

      Delete
  5. Congratulations Sandeepa! You write so well that I can't wait for your book. Also thanks for this recipe. I really hope I can find the time and inspiration to make this soon. Take care and good luck! - Mimi

    ReplyDelete
    Replies
    1. Thanks mimi

      Wish I could send that kasundi to some of my readers. Not sure if it will stay good outside the refrigerator

      Delete
  6. dear sandeepa, your're recipes are wonderful. i'm new to blogging and i've recently come across your're blog. you truly define bengali cokking. cant wait to try out the new dishes..keep up the good work. n do check out my blog.

    ReplyDelete
  7. dear sandeepa, your're recipes are wonderful. i'm new to blogging and i've recently come across your're blog. you truly define bengali cokking. cant wait to try out the new dishes..keep up the good work. n do check out my blog

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  8. Wow congrats,...:) and this one looks so delicious,..thanks for the recipe...

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  9. Here's when you sit back and take a breath and watch as your brain-child does you proud. With all of your beautiful story-telling, it's going to be great.
    Sending you a virtual hug and tissues along with congratulations.

    ReplyDelete
    Replies
    1. Thanks much Sharmila. We always hope for the best, don't we ?

      Delete
  10. Dear sandeepa
    Kemon achho?
    Very nice! Cant wait to try it soon. Have good Kasundi suppy. Now there is big Kasundi demand in Delhi. North indians have taken fancy for the Kasundi vis vis english mustard, to eat with pakodas, kebabs, tikkas fish fries , name any thing ...Seen people asking " 10 botol bangali mustrad dena : party hae aj..."
    Bhalo theko
    Ushnish da

    ReplyDelete
    Replies
    1. Eibar kasundi te chaalkumro are pepe debe for sure, mass demand holei gondogol

      Delete
  11. looks really yummy and spicy...

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  12. Really glad to hear about your book.All the best!!

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  13. Congrats for your book. Shorse kasundi murgi looks very yummy. I will try it soon.



    Cuisine Delights
    "My Monthly Event - Spotlight: Show Your Best Creation "

    ReplyDelete
    Replies
    1. Chandrani, yes do try. It indeed is good, jhaal jhaal

      Delete
  14. Hi,

    To begin with, I love your blog and I have been sneaking in your blog for almost a year now and this is my first comment here.
    Now the part that prompted me to write to you is that someone like me who doesn't like Kashundi (which brings a lot of "rolling eyes" from fellow bongs), is now fascinated by the same after looking at this seducing "shorshe Kashundi Murgi" and I cant wait to cook it and savor it.
    So, thank you for adding more bongness in me :)

    Regards,
    Namrota.

    ReplyDelete
    Replies
    1. :) hope you like the added dosage of bongness :)

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    2. I absolutely do and I already bought kacha aam to make Kasundi :)

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    3. And my best wishes for your book... waiting to grab my copy :)

      Delete
  15. *gives you a hug and some tissues*..very excited for you! can't wait to read..
    this dish sounds delish..I think I need to figure out how to 'vegetarianize' it for my consumption..:)

    ReplyDelete
    Replies
    1. ***Hugs to you ** Make with Paneer. In fact there is a dish with paneer and mustard where you can mix all the ingreds, add some grated coconut, drizzle mustard oil and steam. Even in MW

      Delete
  16. Sandeepa ....well done!
    Your happiness after "delivering the baby" is visible!
    lots of best wishes,
    cheers,
    d

    ReplyDelete
  17. Congratulations Sandeepa and break a leg with your brand new book! Truly love your recipes and your blog. You have always been an inspiration. :)

    Cheers!
    Aar Bee

    ReplyDelete
  18. Congrats Sandeepa. No doubts here as to how good the book is going to be if the way you write your blog is anything to go by. Can't wait to see it. And hey nice tip on the store bought kashundi. I will make some of yours and add to it and maybe, just maybe salvage it. Thanks. Chicken sounds yum.

    ReplyDelete
    Replies
    1. Just add the store bought kasundi to regular mustard paste and see

      Delete
  19. Sandeepa, what fun and excitement. Get ready for being a celebrity!

    The book will be a hit no doubts about that.

    this chicken looks terrific. Let me make that kashundi first.

    ReplyDelete
    Replies
    1. Hey no no...have no desire to be that. Just want people to read it and be happy. Nothing more

      Delete
  20. I was looking forward for seeing the recipe after seeing thepic in fb, and now i am really drooling for this, now that FIL andniece is comming ehre for their lunch i have not made any indian dishes, so double drooling.

    ReplyDelete
    Replies
    1. Awww...come here. Hope FIL is taking it ok ?

      Delete
  21. Congratulations on launching another baby into the world! At least this one won't wake up for 2 am feedings (but then again seeing how it is a cook book, it MAY wake people at 2am with strange cravings for kasundi).
    I love sorse bata in just about any thing but never associated it with Chicken... (i sort of loathe chicken) I think I want to try this with plump juicy prwans, especially because there is coconut milk in it as well... and I always have shrimp in the fridge.

    ReplyDelete
    Replies
    1. "2 am feeding" ??? don't you scare me. It is a cookbook but not exactly a cookbook. will update more on that

      Delete
  22. Congratulations Sandeepa! I am sure the book will rock. have to try the shorshe murgi. Not a big fan fo American chicken but with mustard paste, anything can taste good (to a Bong palate at least).

    ReplyDelete
    Replies
    1. Have you tried Cornish or chicken from the Halal meat stores ?

      Delete
  23. Heartiest Congratulations! Really really looking forward to reading something you have launched as I am a BIG fan.Have I missed the name of the book? Please can I have it? And yes, as always, this sounds yummy, must make it.

    ReplyDelete
    Replies
    1. Thanks so much Dalia. The name of the book is same as the blog "Bong Mom's Cookbook" :-)

      Delete
  24. Heartiest congratulations,!!! And a big big hug... wishing u loads of success, laughter and joy...

    Love u aways,
    Lipika

    ReplyDelete
  25. Recently I forwarded the link of this blog to a cousin who is going to spend lot of time in the West in the coming years. She complained of bad experience with cook books and blogs. I told her if I can cook (reading these recipes), so can you and anyone on this planet.
    Congratulations on writing a book and All the best:) It is indeed a great achievement.

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  26. Congratulations Sandeepa!!!! Looking to forward to your book.
    Best Wishes,
    Rehana

    ReplyDelete
  27. Congrats Sandeepa! Sure your write-up and stories will win many hearts. I will be glad to hold your baby in my hands!
    The chicken in mustard sauce sounds spicy!

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  28. I am an avid reader of your blog.It's really a good news.Congrats.
    Mithu

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  29. Massive, massive congratulations. So well-deserved.

    ReplyDelete
  30. Here's a big hug and many good wishes. Let me know if you're coming to my place for a book tour!

    ReplyDelete
  31. An Excellent Blogpost Relevant to the Topic. It really generates a new thinking pattern in the viewers. Please pursue with your Blogging Activities.
    Living In Wellbeing

    ReplyDelete
  32. Yu hu.....Sandeepa. Given your description of your "arrival", this chicken dish is like your "Shaadh" :) So, so looking forward to the book. Three cheers to a smooth delivery.

    SD from SF

    ReplyDelete
  33. Now, now, ... no tissues for you. You need a pen. To autograph. I want one on the baby I get my hands on. :-)
    Waiting with bated breath. :-)
    Shorshe murgi ta kore dekhte hobe ... ebaare toh ektu kasundi o korini ... ektu kaancha aam ani eyi weekend e.

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  34. Congratulations on the book, Sandeepa! As someone who has seen a book being written and published, I can understand all the work behind it. Well done!

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  35. Congratulations, Sandeepa! Can't wait to see the book in print!

    Oh, but I have the kashundi!

    ReplyDelete
  36. Will you be doing a book tour? Across the U.S? Please do :) Congratulations on the book. Will be sure to buy a copy.

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  37. Congrats Sandeepa, I am so excited for you. want to get your book soon. Wish you all the best

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  38. Your recipe sounds delicious...and congratulations on the book!!

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  39. I was telling Ma on the phone that I was missing her Shorshe Murgi, and here it is on your blog :) This was one of the dishes my friends would request from Ma when they came home.
    I LOVE the book cover, love love it. And I can't wait to get my hands on a copy. Congratulations and hugs, Sandeepa.

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  40. I have never commented on your site before but have always enjoyed your lovely recipes. Curious - who is publishing the book and where and when will it be possible to buy it?

    mouchak

    ReplyDelete
    Replies
    1. Thanks and more details about the book here
      http://www.bongcookbook.com/p/the-book.html

      Being published by Harper Collins India and will be available across stores in India and Amazon

      Delete
  41. hey Sandeepa
    i love bengali mustard chutney, n this on mid week menu :)
    just a question, can this be made without coconut milk, m not a big fan of coconut flavour

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  42. Hi Sandeepa.... Aami dim diye tomaar shorshe kasundi preparation try korlaam aaj... daruun laglo khete... :)

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  43. I tried this recipe....absolutely lip smacking...thanku soooooooooooo very much....payel

    ReplyDelete

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