Cooking done. For the weekend. Yesterday it was left over musuri dal with a bit of onions and garlic. And then there was a fully niramish beet posto. Was not sure how to approach it. Just heated the mustard oil, added some kalo jeera, then 3 beets diced, salt and diced green chilly. On a low flame. Then water and cover. When the beet was nearly done, added posto.
Making the posto paste was something. Grinding in the mixie and then the mixture trying to come out of the mixie, that was something. But with the mixie yesterday, I had managed to grind pre soaked matar dal, the posto and then finally ginger and garlic. All in the fridge now, waiting to be consumed.
Today it was murgir jhol. Yesterdy wasnt bad, but not sure what it will turn out today. One hr for the murgi, with murgi bought yesterday and coated with salt and holud. And left in the freezer.
The murgi took nearly 8 hours to defrost at room temp. Then hot mustard oil, onion, ginger garlic, tomatoes diced, and then when it was fried, added the murgi and then let it be at low flame.
Will make bhaat early today.
Making the posto paste was something. Grinding in the mixie and then the mixture trying to come out of the mixie, that was something. But with the mixie yesterday, I had managed to grind pre soaked matar dal, the posto and then finally ginger and garlic. All in the fridge now, waiting to be consumed.
Today it was murgir jhol. Yesterdy wasnt bad, but not sure what it will turn out today. One hr for the murgi, with murgi bought yesterday and coated with salt and holud. And left in the freezer.
The murgi took nearly 8 hours to defrost at room temp. Then hot mustard oil, onion, ginger garlic, tomatoes diced, and then when it was fried, added the murgi and then let it be at low flame.
Will make bhaat early today.
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