Relish with Rukma

Relish with Rukma Hi, I'm Rukma Dakshy! Culinary Artist, Food Columnist and Kitchen Mentor. My association with the culinary industry is more than two decades old.
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Being an evident cooking artist I've conducted several campaigns for renowned brands. Also appeared in several cookery shows in West Bengal as a prominent cooking mentor, Like in Zee Bangla Ranna Ghor, ABP Ananda Ashtami Ranna and many more. As a food columnist my contributions towards paper are some of the extremely popular Bengali Cookbooks : Jhal-e jho-le ombele, MicroOven e ranna, Rasana Ranj

ane Kolkata, Utsav-er-ranna etc. One of my most promising book, Calcutta - The Culinary Confluence. It feels overwhelmed when you receive such love and appreciation, not only from West Bengal but also from Opar Bangla our Bangladesh. Thank you so much! Do Follow my page and also do not forget to Like, Comment and Share. We shall all grow together.

25/07/2025

| Chingri diye kathal dana |

A quick and easy preparation for Lunch.

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GRILLED FISH WITH SAUTEED VEGITABLESINGREDIENTS :Fish fillet - 2 pieces ( 80 gms each )Ginger paste - 1 tspGarlic pa...
24/07/2025

GRILLED FISH WITH SAUTEED VEGITABLES

INGREDIENTS :

Fish fillet - 2 pieces ( 80 gms each )
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Salt & Pepper - to taste
Herb of your choice/ fresh parsley - 1tsp
Butter - 2tbs

Blanched vegetables :

Potato - 1 small
Beans - 4
Carrot - 1 small
Cauliflower/ Broccoli - 1 floweret
Tomato - 1 small
Lime Slice - For garnish

METHOD :

Marinate the fish fillet with ginger garlic paste, salt and pepper for 10 mins Now take a grilled pan and add to it 1 tbsp butter. Add the marinated fish and grill both the sides in medium flame When the fish is golden on both the sides, keep it on the serving dish. In the same pan put the remaining butter, add the blanched vegetables and sauté well. Add seasoning and serve the vegetables along with the grilled fish.
Arrange the vegetables in a colorful way. Garnish with a slice of lime.

Get ready for the ultimate Ilish celebration! 🐟🔥Join us at the Atithi Ilish Affair Conclave 2025 on August 1st, 11:00 am...
23/07/2025

Get ready for the ultimate Ilish celebration! 🐟🔥

Join us at the Atithi Ilish Affair Conclave 2025 on August 1st, 11:00 am - 4:00 pm at Cafe Eggspresso, 45A Raja Basanta Roy Road, Kolkata 700029.

Rukma Dakshy's Cooking Competition featuring the star ingredient - Ilish, cooked to perfection with mustard oil! 🍳👨‍🍳

Register now and be a part of this culinary extravaganza! 📞 +91 98302 81618

Don't miss out on the Ilish affair! 🐟❤️

23/07/2025

| Alu potol Chingri Macher Jhol |

A quick and easy preparation for Lunch.

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BIKRAMPURI MORAG KORMAIngredients :• Chicken - 1 kg (with bone) • Curd - 100 gm• Milk - ½ cup• Green chilly paste -...
22/07/2025

BIKRAMPURI MORAG KORMA

Ingredients :

• Chicken - 1 kg (with bone)
• Curd - 100 gm
• Milk - ½ cup
• Green chilly paste - 1tbsp
• Garlic paste - 1tbsp
• Ginger paste - 3 tsp
• Onion paste - 6tbsp (2 medium onion)
• Garam masala powder - 1tsp
• Ghee - 4tbsp
• Green cardamom - 3
• Cloves - 4
• Mace - 1 flower
• Cinnamon - ½ “
• Salt - As per taste
• Sugar - 1 tsp

Method :

Wash and dry the chicken pieces. Marinate with ginger, garlic, onion, green chili Paste. Add to it the milk, curd, and sugar and keep for 1 hour. Do not add salt now. Take a micro safe bowl and add ghee to it. Micro for 1 minute. Then add green cardamom, cloves, mace and cinnamon to the ghee and again micro for 1 minute. Now add the marinated chicken in the bowl along with salt as per taste. Cook covered for 10 minutes in the micro. Then open the cover and add the garam masala powder to the chicken and cook uncovered for 5-6 minutes .When the gravy is semi dry and the chicken is well cooked serve with polao. You may add another spoon of ghee before serving (optional)

21/07/2025

Hi everyone! 🌟 You can support me by sending Stars - they help me earn money to keep making content you love.

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21/07/2025

| Chowlet |
Healthy and Quick Breakfast Recipe!

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Relish with Rukma is now a family of 21,000 people! 🎊🥰 Thanks to each and everyone for all your love and support it woul...
19/07/2025

Relish with Rukma is now a family of 21,000 people! 🎊🥰
Thanks to each and everyone for all your love and support it wouldn't be possible without you all. 🙏
Keep loving Relish with Rukma and keep sharing the contents with friends and family!

Hoping for the best to happen in near future!
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Happy Cooking!
Keep watching and loving the videos, Love to all my viewers. 😁💝

Shout out to my newest followers! Excited to have you onboard! Subhas Chandra Bose, Teesta Dutta, Nupur Mukherjee, Suchi...
19/07/2025

Shout out to my newest followers! Excited to have you onboard! Subhas Chandra Bose, Teesta Dutta, Nupur Mukherjee, Suchismita Chattoraj, Nafisha Nazir Luna, Soma Gupta, Monisha Singh, Anik Khan Anik Khan, Subha Roychoudhury, Moumita Sasmal, Susmita Das, Sharmishtha Ghosh, Susmita Ghosh, Adriza Paul, Sharbani Mukherjee, Indrani Karmakar, Mousumi Banerjee, Peu Mukherjee, Anjali Guha, Suparna Basu Mallick, Bina Monda, Bina Das, Santana Ganguly

18/07/2025

| Masala Paratha |

Golden, flaky, and filled with aromatic spices – this masala paratha is a taste of home.

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18/07/2025

Good evening guys ❤️

Kichen tips by Rukma Dakshy ! How to keep yourself cool in summer 🌞

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NARKEL POLAOIngredients :• Gobindo bhog rice - 400gms• Sugar - 3tsp• Salt - To taste• Ghee - 4tbsp• Cinnamon sticks - 2...
17/07/2025

NARKEL POLAO

Ingredients :

• Gobindo bhog rice - 400gms
• Sugar - 3tsp
• Salt - To taste
• Ghee - 4tbsp
• Cinnamon sticks - 2 (1/2 “)
• Green cardamom - 4
• Red dry chilli - 2
• Green chilly slit - 4
• Water - 300ml
• Coconut milk - 350 ml
• Sliced coconut (fried) - For garnish
• Raisins - 25gm.

Method :

Wash the rice and soak in water for 30 minutes. Take a deep vessel and add ghee to it and micro for 1 minute. Then add the sliced coconut and micro for 2 minutes. Take them out and keep aside. Now add the green cardamom , cinnamon, sticks and raisins to the bowl and again micro for 30 seconds. Take the bowl out of the micro. Now add to it the soaked and drained rice, salt, sugar, coconut milk and water. Stir well and cover the bowl with a cling film . Make a small slit in the centre so that air can pass. Now micro for 15 minutes at 100% power level. Just stir once in between . When 15 minutes is over, take it out and on top of the cling film cover with aluminum foil. Keep in stand time for 10 minutes. After 10 minutes add sliced green chilly and mix lightly.
Garnish with fried coconut strips and serve with chicken korma

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