Mughlai Paratha, Bengali Kasundi and Kachumber Salad

Ingredients

• 0.5 cup Black Mustard Seeds (Also known as Rai)
• 0.25 cup Yellow Mustard Seeds (Also known as Sarson)
• 6 pcs Green Chilies (Adjust quantity based on spice preference)
• 0.5 cup Mustard Oil (Use cold-pressed for authentic pungency)
• 3 tbsp White Vinegar (Acts as a preservative and adds tang)
• 1 tsp Turmeric Powder (Adds color and earthy flavor)
• 1.5 tsp Salt (Adjust to taste)
• 0.25 cup Water (Use cold water for grinding, add as needed)

Instructions

1. 1

   Soak the Mustard Seeds

   • Combine the black and yellow mustard seeds in a bowl. Rinse them under cold running water 2-3 times.
   • Cover the seeds with 2 cups of water and let them soak for at least 4-6 hours, or overnight. This step is crucial for a smooth paste and reduces bitterness.
   • Once soaked, drain the water completely using a fine-mesh sieve. Do not use the soaking water for grinding.
2. 2

   Grind the Kasundi Paste

   • Transfer the drained mustard seeds to a high-powered blender or wet grinder.
   • Add the green chilies (stems removed), turmeric powder, and salt.
   • Add a few tablespoons of cold water to begin grinding. Grind in short pulses of 15-20 seconds each to prevent the mixture from heating up, which can cause bitterness.
   • Scrape down the sides of the jar periodically. Add more cold water, a little at a time, until you achieve a very smooth, thick, and creamy paste. The entire grinding process should take about 5-7 minutes.
3. 3

   Mature the Kasundi

   • Transfer the ground paste into a clean, dry, and sterilized glass jar.
   • Pour the mustard oil and white vinegar over the paste.
   • Using a clean, dry spoon, mix vigorously until the oil and vinegar are fully incorporated and the kasundi has a uniform consistency.
   • Seal the jar tightly and let it sit in a cool, dark place at room temperature for 24-48 hours. This allows the flavors to meld and the characteristic pungency to develop.
4. 4

   Store and Serve

   • After the maturation period, the kasundi is ready to be enjoyed.
   • Store the jar in the refrigerator to maintain its freshness and pungency. It will keep well for up to 2-3 months.
   • Always use a clean, dry spoon to scoop out the kasundi to prevent contamination.
   • Serve as a dipping sauce for fried snacks like fish fry, telebhaja, or pakoras, or use it as a spread in sandwiches.

Ingredients

• 200 g Red Onion (about 2 medium, finely chopped)
• 240 g Tomato (about 2 medium, deseeded and finely chopped)
• 300 g Cucumber (about 1 large, peeled and finely chopped)
• 1 pc Green Chili (optional, finely chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Coriander Leaves (freshly chopped)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Chaat Masala
• 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)

Instructions

1. 1

   Prepare the Vegetables (8 minutes)

   • Wash all vegetables thoroughly.
   • Peel the cucumber and finely chop it. Deseed the tomatoes and finely chop them.
   • Finely chop the red onion. If using, finely chop the green chili.
   • Place all the chopped vegetables into a large mixing bowl.
2. 2

   Combine and Season (1 minute)

   • Add the roasted cumin powder, chaat masala, Kashmiri red chili powder, and salt to the bowl with the vegetables.
   • Pour the freshly squeezed lemon juice over the mixture.
3. 3

   Toss and Serve (1 minute)

   • Add the freshly chopped coriander leaves.
   • Gently toss everything together until the vegetables are evenly coated with spices.
   • Serve immediately to enjoy the best texture and crunch. Do not let it sit for long after adding salt.