I’ve never had this before but fermented mustard looks like it would taste amazing. I love the smooth texture and it’s crazy how long it can last. I didn’t know there were so many social and religious aspects to the dish. I need to try making this at home when I have the ingredients!
I have never heard of Kasundi before. Looks really interesting and something I definitely want to try. That might be the queen of pickles, but you are still the queen of fermenting.
Wow this is so interesting!. I love to try those old and traditional recipe. So many things to learn from our ancestors. Thanks for sharing this recipe to us.
I had no idea salt could be used as a preservative in fermented mustard. This is why I prefer to make things like this at home because I know all the ingredients. I’m sure the mango and green chilies add a nice kick to this. I’ll have to try this as a spread on my avocado toast. It sounds amazing!
When I was in Bengal, I got to try some river fish cooked wrapped in leaves with mustard seeds and kasundi. Thank you so much for showing how it's made!
Very interesting recipe. The introduction about Kasundi blown my mind. Still you show the openness to share in UA-cam. Appreciate it dear Butterfly mommy 😘 🦋
Thank a lot sister,I love kasundi and prepare at home as my grand mother do that.but I don't know this fermented kasundi.Thanks for sharing the recipe.Good bless you.
Wow the history of this pickle is so interesting. It seemed to be a religious thing for the brahmin ppl. I always find these kinds of things very interesting, how ancient ppl believed and lived. To us it just seems like any other pickle, but for them it was a way of life. I really enjoyed this video :)
I am a huge mustard lover and my favorite condiment! I love all you recipes and this looks so delicious. Aside from honey, seems like mustard can prolong its shelf life. BTW the butterflies are a nice touch to your channel. I really want to go find a sandwich now LOL xx
It’s so complicated to make 😊 I love Indian Cuisine sooo much 😊 but never heard about Kasundi , if ever I will go in Indian Restaurant I will definitely ask this , to try myself . By the way you have nice voice ❤️
I want to know which is best probotics milk kefir , water kefir , kemchi or kombucha .I believe it is no of strands in it like curd has 3 or 5 kefir milk has 30 to 40 and kombucha has 50 to 60 .am I correct ?? Please enlighten me
I would say don't look at the numbers of strands as it differs ferment to ferment . With change in place , temperature weather everything changes so your kombucha and my kombucha could be having different yeast and bacteria strain . Look at the end products and benefit . Keffir having more lactic acid and lactobacillus where as kombucha produces more acetic acid and acetobacter, kimchi has various other benefit including antioxidants . We might need all so it's better to have everything in a moderate amount. Fermented food is not all about probiotics or good bacteria, it's much more than that, it also acts as PREBIOTIC which helps the bacteria present in our gut to thrive . Having said that we shouldn't overconsume any particular food .
I already used Himalayan pink salt. I I think I shall be successful .bcz I follow u properly. I watched a channel that used sugar & boiled everything so I asked about sugar. You are so perfect bcz u use all ingredients properly that's not possible for us we are assuming.
@@sabihayasmin7668 I am amazed to see your passion ! I am not perfect learning everyday but so happy to see your Kasundi photo on facebook . That's my reward !
Beautifully explained 👌 keep up your good work going 👍
It looks very yummmmy and delicious! I need to try sometime very soon with fish fry :)
Interesting recipe i will gave it a try👌👍
Thank you so much for watching .
This is something so new to me but it really looks interesting.
Thank you 😊
Your step by step videos are always a pleasure to watch. Very informative xx
Thank you .
Omg I love anything fermented! Have to try this!!
Thank you .
Kasundi is very new to me but seems very interesting ! Fermented mustard is my favourite
Thank you so much for watching.
I’ve never had this before but fermented mustard looks like it would taste amazing. I love the smooth texture and it’s crazy how long it can last. I didn’t know there were so many social and religious aspects to the dish. I need to try making this at home when I have the ingredients!
Yeah the history is interesting . Thank you so much for watching.
Wow this looks like a great recipe!!
I love watching your videos, you're very clear and the recipes are easy to follow. They always come out delicious!
Thank you so much for motivating me .
I have never heard of Kasundi before. Looks really interesting and something I definitely want to try. That might be the queen of pickles, but you are still the queen of fermenting.
Aww thank you so much. God bless !.
I've never tried this person and I love how interesting this concept is!
Thanks .
Wow this is so interesting!. I love to try those old and traditional recipe. So many things to learn from our ancestors. Thanks for sharing this recipe to us.
Thank you so much .
EXCELLENT,MADAME.YOU HAVE GIVEN THE RIGHT CORRECT R E A L RECIPIE.
THANK YOU?
I had no idea salt could be used as a preservative in fermented mustard. This is why I prefer to make things like this at home because I know all the ingredients. I’m sure the mango and green chilies add a nice kick to this. I’ll have to try this as a spread on my avocado toast. It sounds amazing!
Yeah the Mango and Chilies add a twist :). I do add on my avocado toast and trust me it's awesome . Thank you for watching .
When I was in Bengal, I got to try some river fish cooked wrapped in leaves with mustard seeds and kasundi. Thank you so much for showing how it's made!
Great ! thank you :).
This is interesting! And you make it look easy! I’ll share this with my brother!
Thanks.
Wow di unic Bangali recipe 😍😍😍😍
Thank you :).
I always love your videos! I need to try this recipe along with many of your others. They are all so good for gut health!!
Thank you so much for encouraging me.
Another great video and I think I have told you already that I love your thumbnails! Now returning to the video, what can i use instead of mango? :)
Thanks for watching . Mango goes very well but if you really want to avoid you can use Tomatoes .
Looks really interesting, will have to try it out!
Thank you 😊
Kasundi made at home, sounds cool😍
Thank you for your encouragement .
I love this! I’m rubbish when it comes to cooking but you made it looks so easy 😮
Thank you.
Wow raw mango with mustard seems deadly combination!.i love fermented mustard.
Thank you so much
Very interesting recipe. The introduction about Kasundi blown my mind. Still you show the openness to share in UA-cam. Appreciate it dear Butterfly mommy 😘 🦋
Thank you so much for watching and appreciating .
Thank a lot sister,I love kasundi and prepare at home as my grand mother do that.but I don't know this fermented kasundi.Thanks for sharing the recipe.Good bless you.
You can follow below recipe also for Kasundi :
ua-cam.com/video/HGZ-64cvgGo/v-deo.html
That looks delicious! Wish I could cook like you do!
Thank you .
Wow the history of this pickle is so interesting. It seemed to be a religious thing for the brahmin ppl. I always find these kinds of things very interesting, how ancient ppl believed and lived. To us it just seems like any other pickle, but for them it was a way of life. I really enjoyed this video :)
Yeah true they did it religiously . Thank you so much for watching.
I am a huge mustard lover and my favorite condiment! I love all you recipes and this looks so delicious. Aside from honey, seems like mustard can prolong its shelf life. BTW the butterflies are a nice touch to your channel. I really want to go find a sandwich now LOL xx
Thank you so much for encouraging ! Mustard is my favorite too and it's really healthy. I hope you didn't forget to add mustard in the sandwich :)
Wow mind boggling ! The raw Mango and Mustard combo is genius , our ancestors were much more intelligent than us :).
Yes so true :)
I would love to try everything you make always looks so good. Xx
Thank you so much .
আপনার কথার সাথে বাংলায় সাটইটেল দিলে ভাল হয়
ভাল লাগে ভিডিও গুলা
It’s so complicated to make 😊 I love Indian Cuisine sooo much 😊 but never heard about Kasundi , if ever I will go in Indian Restaurant I will definitely ask this , to try myself . By the way you have nice voice ❤️
Thank you so much
May I add acv with mother?
Pls ,bcz season in running now
Yes , I have used home made ACV which is with Mother .
Pls share kanji recipe
Yeah good idea !. Will share soon. Thanks for watching .
Apu, organic protein cottage cheese kivabe barite toiri kora Jabe?
Cottage cheese mane to chana , organic dudh diye banalei hoye jabe .
protein cottage cheese r cottage cheese ki aki ?
Always such a professional in your videos. Enjoyed watching this video. Can't believe it can be stored up to 20 years! Great share as always xx
Yes in those era they used to make it for longer period.Thank you so much for watching .
is it possible to make this plain with the same ingredients just leaving out the mango?
Yes possible ! In that case you might need to add some filtered water during fermentation .
I want to know which is best probotics milk kefir , water kefir , kemchi or kombucha .I believe it is no of strands in it like curd has 3 or 5 kefir milk has 30 to 40 and kombucha has 50 to 60 .am I correct ?? Please enlighten me
I would say don't look at the numbers of strands as it differs ferment to ferment . With change in place , temperature weather everything changes so your kombucha and my kombucha could be having different yeast and bacteria strain . Look at the end products and benefit . Keffir having more lactic acid and lactobacillus where as kombucha produces more acetic acid and acetobacter, kimchi has various other benefit including antioxidants . We might need all so it's better to have everything in a moderate amount. Fermented food is not all about probiotics or good bacteria, it's much more than that, it also acts as PREBIOTIC which helps the bacteria present in our gut to thrive . Having said that we shouldn't overconsume any particular food .
I’m gonna try it with chow chow instead of mango
Yeah that will be nice too :).
Agar mango na ho to kya use Karen
Tomato
🙏
Pretty damn good video and song.
Thank you 🙏
The History behind this was bit interesting and the recipes are more interesting 👍
Thank you so much for watching.
5 days with or without fridge, kindly clear
With out fridge then put back in fridge .
And wait did you say it can sit for 20 years?!😱😱
Your singing is so pretty 🥰
Yes in those days they used to make it for longer period.
Brag' s apple cider vinegar will do??
Yes 👍
It's very popular in westbengal
Yes , I am also from West Bengal 😊!
আম সরিষার পরিমাণ টা ক্লিয়ার করলে ভালো হয়।
Sob dewa ache to :) 100 gram sada sorse 100 gram kalo sorse 500 aam.
Can any sugar be use?
Sugar or salt ? If you are talking about salt it should be sea salt or himalayan salt .
I already used Himalayan pink salt. I I think I shall be successful .bcz I follow u properly. I watched a channel that used sugar & boiled everything so I asked about sugar. You are so perfect bcz u use all ingredients properly that's not possible for us we are assuming.
@@sabihayasmin7668 I am amazed to see your passion ! I am not perfect learning everyday but so happy to see your Kasundi photo on facebook . That's my reward !
বাংলায় হলে আরো ভালো হতো।
আপা বাংলায় করু।
Mam Bangla episode
Why castism
Ask those people who were were involved :) .