Dueep Jyot Singh Popular Books

Dueep Jyot Singh Biography & Facts

Kasundi (Bengali: কাসুন্দি) is the Bangladeshi variety of mustard sauce or relish. It has the pungent paste of fermented mustard seeds, spices and sometimes dried mangoes, dried Indian plum and olives. Kasundi is popular as a dipping sauce in Bangladeshi cuisine. Description Kasundi is a mustard sauce made by fermenting mustard seeds, and is much stronger and sharper than other kinds of mustard sauce. It is highly pungent, and is capable of exciting the nasal passage and bringing tears to the eyes in the same way as wasabi. The descriptions by famous chefs outside Bengal as the “answer to the ketchup”, “ketchup with a lot more going on”, or “a rich, unctuous tomato sauce of Indian origin” are based, according to food writer Pritha Sen, on mistaken notions.In modern times, Kasundi is popularly served with Bangladeshi snacks like cutlets and chops, and deep-fried spicy treats, as it brings tartness and pungency to the flavours. It also can be served as a dip with other snacks, as well as sandwiches, pizzas, burgers, omelettes, salads and other food. But, traditionally it was served neither with these treats nor in such quantities at home. In the past, it was stored with care, served sparingly and in small quantities, and paired with hot stir-fried greens, never fish or meat. The practice of pairing kasundi with non-vegetarian dishes evolved in the commercial eateries, beginning with batter-fried fish.Kasundi has always been a revered fixture of Bengali households, its making used to be almost a religious rite, with many restrictions and rituals. With modern household appliances becoming commonplace, its preparation is no longer a complex ritual. It also is now industrially produced, and widely available in eateries as a sauce and supermarkets as a bottled condiment. Among the bottled kasundis, those following the recipe of Bikrampur, in undivided Bengal is reported to be the best. Kasundi has spread outside Bengal, across India and into the Pacific Ocean countries like Australia (popular as eggplant kasundi) and New Zealand (popular as tomato kasundi). In Australia and New Zealand, kasundi is often part of the Christmas gift hamper. Around the world many different recipes of kasundi are available, like Kasundi Scotch Eggs, Chilean Sea Bass, Spicy Barramundi or Chhana Aam Kasundi Paturi. Origin Kasundi was originally used as a type of achar (literally "ritual", meaning chutney/pickle), though it was not necessarily the same sauce known today. Kasundi was the queen of pickles in Bengal, because it remained edible for up to 20 years if stored in right conditions. In the past, the Bengali pickle-making season began in the month of Magh (January–February), which also is the mustard harvesting time. Jujube (kul) were the first pickles to be made, followed by tamarind, and then mustard. Mustard was pickled before the monsoon arrived, with various indigenous fruits and greens such as coriander, pudina or amrul. The pickling of mustard followed, in preparation for the monsoons. Any pickling that was done with dry, ground mustard, with or without using mustard oil, was called a kasundi. Traditions Originally kasundi-making was the prerogative of the Brahmin caste and relished by the elites. Later respected families were allowed to make kasundi following auspicious rituals while maintaining a high level or hygiene and purity. It was mostly made by women who were considered appropriate, as widows, spinsters and menstruating women were barred from taking any part. Those who cleaned, husked and prepared the kasundi were not allowed to taste any bitter or sour food.Families were forbidden to make kasundi in the month of a birth or the year of a death in the family, or if some tragedy had occurred to them in the past while making kasundi. For families who were not forbidden, failing to make kasundi in a particular year meant they would be forbidden to make any in the next 12 years. The way to avoid that was to give away mustard seeds to a Brahmin.Renuka Devi Chaudhurani, doyenne of Bengali cuisine, wrote in her book Stree Achaar ("women's rituals") that it was mandatory that a Brahmin makes it, not the women of the household. The women were allowed only to wash, dry and pound the mustard seeds, which were then given to the Brahmins. For families that had women making it, the role of the Brahmin was still important in setting the time of kasundi making, lighting the fire to boil water for kasundi and putting the water-filler earthenware pot on the stove. Process and rituals The long and tedious ritualistic kasundi making process used to begin on the day of Akshaya Tritiya (the day of prosperity and worship of goddess Laxmi in late April-early May). The weather of the season, after the mustard harvesting and drying season in winter, was considered optimal weather for fermentation — not too cold to delay the process, nor hot or humid enough to spoil the kasundi. It took more than a week to make kasundi. Pickle-making in Bengal had to be done in a certain chronology following the hervests. ⁠Kul-er achar (pickled Indian jujube) was made first, followed by tentul-er achar (pickled tamarind), aam-er achar (pickled mango) and finally the kasundi, right before the monsoons arrived.Black and yellow mustard seeds were first thoroughly washed and drained. The washing of mustard seeds was endowed with ceremonial importance in many parts of Bengal, where all the mustard seeds to be consumed by the family during the coming year were washed in one go on the day of Akshaya Tritiya. Mustard processing was ceremonially prohibited after that day. Washing the mustard had its own set of rituals — groups of married women bathed in odd numbers, then washed mustard seeds facing east wearing still wet sarees. They sang and chanted for wealth, health and well-being while washing. Mustard was washed in a pond or a river, though washing it under a tap is an acceptable alternative in the modern days. For washing and straining a man's dhoti was used, not a woman's saree.After sunning, it was sifted. The mustard was then brought back into the house amid much ululation and lit up ghee-lamps after it has been presented to the gods. Five kinds of fruits, two unripe mangoes on the same stem, betel leaf, betel nut, Bermuda grass (dhoob) and paddy were also offered to gods along with the mustard. Next the mustard was ground, often with spices, into a fine pulp. Moderation was needed when adding spice, as over-spicing could spoil the kasundi. The seeds were pounded for two to three days to take away the bitterness and introduce the pungency (jhaanjh). Meanwhile, water from the same pond or river in which it had been washed was boiled for a fairly long time in a freshly made earthenware pot. A little hot water and salt were added to make a paste, sometimes with one or two green mangoes dropped into the preparation, and paste was put in a new earthenware pot in the main house of the family by a woman of the family who ha.... Discover the Dueep Jyot Singh popular books. Find the top 100 most popular Dueep Jyot Singh books.

Best Seller Dueep Jyot Singh Books of 2024

  • School of Potential synopsis, comments

    School of Potential

    W.J. May

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    Alpha

    Sybil Bartel

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    Once Upon A One-Night Stand

    Zoey Locke

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    The Scarlet Letter

    Nathaniel Hawthorne

    An Apple Books Classic edition. Hester Prynne lives in infamy. After committing adultery and bearing a child with a man whose name she refuses to divulge, the heroine of Nathaniel ...

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    Whiskey Girl

    Melissa Belle

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    Rogue Alpha

    Kimber White

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    Inception of Gold

    Lexy Timms

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    Tempting the King

    Jessa York

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    Teased by Fire

    Molly O'Hare

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    Pride and Prejudice

    Jane Austen

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    Silver Santa

    Lacey Silks

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    You Are Kind

    Michael Gordon

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    A Bookshop to Die For

    M.P. Black

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    The Cupcake Cottage

    Jean Oram

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    Get Lucky

    Lila Monroe

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    All Fired Up

    Kathryn Shay

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    Finding Cinderella

    Colleen Hoover

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    Betty Rowlands

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    The Three Little Pigs

    Mark Lesky

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    The Four Loves

    C. S. Lewis

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  • Dream Psychology synopsis, comments

    Dream Psychology

    Sigmund Freud

    An Apple Books Classic edition. Written by the founding father of psychoanalysis, Sigmund Freud’s 1899 book is the definitive text on learning to interpret dreams. Freud’s groundbr...

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    The Art of War

    Sun Tzu

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    The Icing on the Cake

    Linda Seed

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    Wuthering Heights

    Emily Brontë

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    A Christmas Carol

    Charles Dickens

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    How to Choose a Guy in 10 Days

    Lila Monroe

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    The Adventures of Sherlock Holmes

    Arthur Conan Doyle

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    The Seduction Series Boxset

    Roxy Sloane

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    Holy Bible

    The Church of Jesus Christ of Latter-day Saints

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    Become A Better Version of Yourself

    Ben Leighton

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    Never Enough

    Lexy Timms

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    Dracula

    Bram Stoker

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    Peace on Earth

    Maia Ross

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    Assisting the Bosshole

    Kristin MacQueen

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    Becoming Lady Dalton

    Carrie Lomax

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    Little Women

    Louisa May Alcott

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    Nothing to Hide

    Scarlett Finn

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    Caught Up with the Captain

    Kait Nolan

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    Pretty Little Lies

    Ivy Thorn

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    The Honeymoon Homicide

    J. R. Mathis & Susan Mathis

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    Meditations

    Emperor of Rome Marcus Aurelius

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    Always Yours

    Claire Raye

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    Awaken Me

    Jenna Jacob

    He was more than a ghost haunting my dreams…he was real. By day, I’m Julianna Garrett …a prim, proper accountant. By night, I’m tormented by dreams of an alpha, ambereyed Adonis wh...

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    Eternal

    W.J. May

    She will fight for what is hers. When the king is murdered, Katerina, his only daughter, must flee for her life. She finds herself on a strange and dangerous path. Alone for the fi...

  • The Target synopsis, comments

    The Target

    Lexy Timms

    When you seek revenge be sure to dig two graves… Revenge was the only thing I had going for me. It kept me awake at night and drove me into desperate situations in dive bars across...

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    Just Me

    Lexy Timms

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    His Own Heaven

    Jennie Kew

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    Enemies With Benefits

    Roxie Noir

    I don’t love him. I don’t even like him. I just want him. Eli Loveless was my nemesis from the first day of kindergarten until we graduated high school. Everything I did, he had to...

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    Masters of Restraint

    Ines Johnson

    My new boss is good at giving orders. But his latest demand is NSFW. Especially when his two business partners want in on our deal. My new boss My boss’s boss Their investor &#...

  • My Paper Heart synopsis, comments

    My Paper Heart

    Magan Vernon

    One piece of paper can change everything After my parents received the letter I failed out of college, they didn't ask questions. They just sent me to work for my great aunt i...