STARTER

CHICKEN KABIRAJI CUTLET

KABI1

INGREDIENTS

                       FOR 4 PIECES

                    4 EGGS,300GM MINCED CHICKEN,1 TBSP CORNFLOUR,1 TEASP CUMIN POWDER,1 TEASP CORRIANDER POWDER,1 TBSP SOYA SAUCE, SALT,OIL FOR DEEP FRY,CORRIANDER CHOPPED 1 BUNCH,1TBSP CHILLI POWDER,1 CUP BISCUIT CRUMBS.

PROCESS

  1. MIX CUMIN & CORRIANDER POWDER,CHILLI POWDER,SOYA SAUCE,SALT,CHOPPED CORRIANDER WITH MINCED CHICKEN WELL & KEEP IN FREEZER FOR AT LEAST 30 MINS.
  2. MAKE A BATTER OF EGG & CORNFLOUR.ADD A PINCH SALT.
  3. MAKE 4 RECTANGLE CUTLET LIKE STRUCTURE & MAKE A COATING OF BISCUIT CRUMBS & EGG BATTER ON THE CUTLET.
  4. DEEP FRY IN HOT OIL IN A NONSTICK BOWL(KADHAI).
  5. KEEP ASIDE THE CUTLETS OUT FROM KADHAI.
  6. NOW WITH THE HELP OF ONLY 1ST FINGER OF YOUR HAND MAKE A COVERAGE WITH EGG BATTER ON HOT OIL FOR EACH CUTLET.
  7. AGAIN PUT EACH CUTLET INTO OIL & COVER THE CUTLET WITH THE COVERAGE.
  8.   FROM COVERAGE THE TERM ‘KAVIRAJI’ IS CAME.
  9. SERVE HOT WITH KASUNDI OR TOMATO SAUCE & ONION.

ENJOYYYY….HAPPY COOKING….                                       

                                                                SAYAN MAJUMDER 

Advertisements

4 thoughts on “CHICKEN KABIRAJI CUTLET

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s