Shorshe Roshun Mushroom -- with Kasundi

Shorshe Mushroom

Since I have made the aam kashundi, my week night dinners have gotten easier.

I have been slathering and pouring that kashundi on E.V.E.R.Y.T.H.I.N.G

Palong Shaak Bhaja -- Check

Tilapia -- Check

Chicken -- Check

Alu Seddho -- Check

Salmon -- Check

Bath Water -- Check. Ok, no scratch that. Not bath water but other than that on E.V.E.R.Y.T.H.I.N.G

Last year inspired by Sharmila @KichuKhon and another reader(Mahua Maharana), I had made a Shorshe Roshun Mushroom -- Mushroom in mustard, garlic sauce. It was so good that since then if I ever make mushroom at home it has to be that. The garlic with mustard is the greatest idea on earth. That time I had just used the Cookme Mustard powder and garlic paste and the result had been delicious. You can see the set of pictures on FB here.

Now you can just imagine the level to which the dish was elevated when I used Aam Kashundi.

Awesomness, thy name is Shorse Kasundi Mushroom

Heat Mustard Oil to really hot or as they say in English "smoking". Don't skimp on the oil

Temper the oil with
1/4th tsp of Kalonji/KaloJeera/Nigella seeds
5 slit green chilli

When the spices hiss add the chopped up mushroom. I used a whole big box of button mushrooms.

The mushrooms release a lot of water. A lot. And it is necessary that you dry the water up.

Once the water has almost dried up add
2-3 heaped tbsp of kashundi (aam kashundi)
4 more hot green chillies slit
salt to taste(careful as kashundi has some salt)

Note: If you do not have Kashundi, you can just make mustard paste and mix it with garlic paste. To make Mustard paste --> soak 2 tbsp Mustard Seeds + 2 tsp poppy seeds in water. Drain and then add to the mixie jar. Throw in some green chilies. With splashes of water make a paste

Mix everything together and cook with frequent stirring till the 'rooms are done.

Finish off with slight drizzle of mustard oil.

Heaven.On earth. Is this

Busy Day's Egg Masala -- with some tips

If you are a Mother, like me or you are a Father, unlike me, you will appreciate what I am going to tell you about today's egg masala. In fact even if you are not a parent you should certainly appreciate the wisdom imparted in the post.

But if you are a parent, and if you have kids,
and the kids have homework,
and piano,
and taekwondo,
maybe even swimming 
or add some bharatnatyam to the mix
and you are the one who makes sure that all of these get done
and in spite of all this you insist the kids eat a good home-cooked meal at the end of the day
you will really really appreciate a peek into my cheat sheet.

At least I did, when years ago in my noveau blogging days I had landed on the blogs which showed me how to make the "All Purpose Masala". Those had saved my life on many busy evenings. But as it happens one day you are making and freezing masalas like a maniac and then next you are not. I still make ginger-garlic paste and fried onion pastes but for a while I had not frozen these all purpose masalas.

Then when I made this egg masala a few days ago, I did it again. Only I did not have any more ice trays, so I just froze a portion enough for two curries. And did it help me on a busy Wednesday. Phewwww. I saved so much time that if I wanted I could have got a pedicure done. But of course I didn't. The pedicure I mean. Instead I read a book. The Hindi-Bindi Club by Monica Pradhan being one of them and Yes Chef by Marc Samuelson the other.

So what is your cheat sheet ?

Busy Day's Egg Masala

Make the all purpose onion-tomato-ginger-garlic masala

Chop 1 red onion in chunks

Chop 1 tomato in chunks

Peel 4-5 fat cloves of garlic

Peel and chop coarsely 1" knob of ginger

Now we will make an ubiquitous, everyday masala with this.

Heat 1-2 tsp of Olive oil in a frying pan. Add the above chopped onion-tomato etc.. Saute. Sprinkle some salt. Fry the onion tomato till onion is soft and pink, tomato is cooked down and garlic, ginger is softer. You can fry them more till onion is browned etc. but this stage works well too. Now cool the above, put in a blender jar and with only splashes of water make a thick paste.

Ta-Da. This masala paste will serve as your savior in most week days. Use it as a base to make different gravies.

Cook Egg Curry

For the egg curry now boil 4 eggs. Once the eggs are cooked and peeled we will fry them. For this purpose, heat a tsp of oil in the same frying pan. Add about 1/2 tsp turmeric powder. Add the eggs and fry till the skin of the eggs blister and gets a pretty golden brown.

Remove the eggs and keep aside.

Heat some more oil for the gravy. Temper the oil with 1/4 tsp of Cumin seeds and 2 tej-patta

When the spices sizzle, add half of the the onion-tomato-ginger-garlic paste and fry for 2-3 minutes.

Next add
1/2 tsp Kashmiri Mirch
1/2 tsp cumin powder
and 1/4 tsp coriander powder
Fry the masla with a sprinkle of water.

Add a tbsp of Tomato ketchup and cook the masala.

Once you see the oil seeping or that there is no raw smell, add about 1/2 cup of water, salt to taste, little sugar and let the gravy come to a boil.

When the gravy is boiling, check and adjust the seasonings.
Now add about 1/4cup of whole milk and mix well. Lower the heat and let the gravy simmer.
Crush/warm a tsp of Kasoori methi between your palms and add that.

Halve the fried eggs and add them to the gravy.
Also add about 4-6 green chilies cut in halves along their length.
Finish off by garnishing with chopped coriander leaves.

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