Tuesday, 14 April 2015

Nababarsha-spacial Recipe: Murg Rashida

Hi foodies! My next recipe for ‘Nababarsha’ is ‘Chicken Rashida’! It is a famous dish of a ‘Dhaba’, located beside a highway in our city. I have learned the recipe from their Punjabi cook. He told that this dish was originated in North India! It is one of favorite dishes of my hubby! Try it; I think, you will love it, too…….

Murg Rashida



  1. Chicken (boneless):                        300gm.
  2. Egg:                                               2
  3. Ginger Paste:                                 3tablesp.
  4. Garlic Paste:                                   1 tablesp.
  5. Coriander Leaves (chopped):           ½ cup
  6. Tomato Puree:                                ½ cup
  7. Chilli Powder:                                  1 tablesp.
  8. Turmeric Powder:                           ½ tablesp.
  9. Garam masala powder:                     1 tablesp.
  10. Sajira:                                             1/3 teaspoon
  11. Vinegar:                                           3 tablespoon
  12. Fresh Cream:                                   ½ cup
  13. Cashew nut (crushed or paste):        ½ cup
  14. Cooking Oil:                                      3 tablesp.
  15. Salt:                                                 to taste



  • Marinate the chicken with salt, turmeric powder, chilli powder, ginger paste, garlic paste, vinegar and leave it for at least 30 min.
  • Beat the eggs very well in a bowl and keep aside.
  • Heat the oil in a heavy pan and add in the sajira seeds.
  • Stir a few times.
  • Then add onion in the oil and fry till golden brown.
  • Now, add the tomato puree in it and blend well.
  • Add the chicken and garam masala and cook for 5 min; stir continuously.
  • Now add little water in it and cover it for cook on a low heat till the chicken is tender.
  • Keep checking the dish while it is cooking if the curry dries keep adding a little water.
  • Now, move the chicken cubes to one side of the pan and add the egg into the middle of the pan and mix it with the chicken.
  • Add the cream and the cashew nuts; simmer for a minute and take off the heat.
  • Garnish with coriander and serve hot with naan, paratha or BAKARKHANI.

Monday, 13 April 2015

Recipe of the day: Nababarsha-spacial Recipe: Bakharkhani

Hello foodies! How are you in this ‘Rangila’ April? In my home; I’m running with pen and paper all the time!! Why? My hubby is adding a new dish in every 10 min. in the ‘Nababarsha’ menu!! We, Bengalis , celebrate the first day of the month Baisakh as Bengali New Year, called ‘Paila Baisakh’. We celebrate this day with a grand lunch and dinner with lots of delicious dishes! So, I'm so much busy in cooking!

I’m going to share some of recipes from this year’s menu card! The first recipe is Bakarkhani, also known as baqerkhani or bakar khani roti. It seems to originate in Bangladesh in a presupposition  and popular in Bangladesh, India, Kashmir, Pakistan. Try it for a change; must will be happy your family!

Recipe of the day



  1. Refind Flour (Maida): -     250 gm.
  2. Egg:-                                1 peice
  3. Milk:-                               100 ml
  4. Fresh Cream:-                  40gm.
  5. Sugar:-                             20gm.
  6. Clarified Butter (Ghee):-  100gm.
  7. Baking Powder:-                5-6gm.
  8. Sodium Bicarb:-                a pinch.
  9. Salt:-                               to taste



  • In a bowl, take milk, egg, fresh cream, sugar, salt, sodiam bicarb, baking powder and mix very well; then keep it aside.
  • Now, take the flour and some of ghee and mix very well. Add the mixture of milk in it and make a soft dough. Keep it aside for 30 min.
  • Now divide the dough into equal portions and make round shape flatters (like roti) from them.
  • Heat a frying pan and fry the flatters one by one with ghee. Fry till it becomes golden brown.
  • Serve hot with ‘Chicken Rashida’ (recipe coming up next).