Bengal’s love affair with meals is not any secret to the world. The state’s meals tradition is a melting pot of a number of traditions, cultures and cuisines. From the Chinese language meals of Bengal to Sheherwali delicacies, each sub-regional delicacies has a story etched in historical past. One such meals tradition is of the Nawabs of Bengal, who launched Murshidabadi delicacies (as it’s known as right now) to the world of gastronomy. For the unversed, town of Murshidabad, some 200 kms away from Kolkata, was based by Nawab Murshid Quli Khan, the then Dewan of Bengal, Bihar and Odisha. Aside from its wealthy Nawabi historical past, what made Murshidabad fashionable was its thousand-years-old meals tradition, which noticed a wonderful mix of Mughlai and Bengali influences within the recipes – an instance being Murshidabadi tikia.
Right here, we deliver you the recipe of Murshidabadi murgi (rooster) tikia, which speaks at size concerning the mixture of two fashionable cooking kinds of the delectable royal cuisine of Bengal. This recipe is shared by vlogger Ananya Banerjee, on her YouTube channel ‘Chef Ananya Banerjee’. Let’s give it a glance.
Here is The Recipe Video For Murshidabadi Hen Tikia:
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Additionally ready with mutton keema, Murshidabadi tikia is also known as ‘jali kebab‘ because of the net-like outer layer of the dish (jali in Bengali interprets to internet).
Right here, the bread crumb is added to the keema-mix after which the small spherical tikias are shaped out of it. They’re then dipped in overwhelmed eggs and shallow fried to kind that net-like outer layer of the tikias. All you could put together the keema-mix are – minced rooster, finely chopped onions, finely chopped inexperienced chillies, chopped coriander leaves, ginger-garlic paste, mint leaves and a few kitchen spices like black pepper powder, purple chilli powder and many others.
What are you ready for? Put together this right now and benefit from the wet evenings with a cup of chai and Murshidabadi murgi tikia.
About Somdatta SahaExplorer- that is what Somdatta likes to name herself. Be it when it comes to meals, individuals or locations, all she craves for is to know the unknown. A easy aglio olio pasta or daal-chawal and an excellent film could make her day.
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