Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Thursday, March 10, 2011

Chicken Cutlet(মুরগীর মাংসের কাবাব )

  1. Ground chicken-1/2 lb
  2. Potato-1 medium sizeBread -1 piece(or bread crumb-1/2 cup)
  3. Onion(chopped)-1 cup
  4. Green chili(chopped)-2 Tbs
  5. Coriander leaves(chopped)-2 Tbs
  6. Cumin powder-1 ts
  7. Garam masala powder- 1 ts
  8. Red chili powder-1/2 ts
  9. Turmeric powder-1/2ts
  10. Black pepper-1/2 ts
  11. Tasting salt-1/4 ts
  12. Salt-1 ts or your choice
  13. Egg -1
  14. Lemon juice-1 ts
  15. Oil - 1/2 cup
  1. Take 1 Tbs of oil in a pan and heat it to a medium heat. Then add onion and pinch of salt into the oil, and fry it until onion start to become light brown. Then take out it and set aside.
  2. Now take the boiled potato and mash it finely in a bowl. Soak the bread into water and squeeze it properly, then mashed it with potato. (If you use breadcrumb you don't need to soak it, only add with other ingredients.)
  3. Add ground chicken and egg with the mashed potato and bread, and mix it well. Now add Green chili, Coriander leaves, Cumin powder, Garam masala powder, Red chili powder, Turmeric powder, Black pepper, Tasting salt, Salt, , Lemon juice and fried onion, and mix all ingredients well.
  4. Now take the oil in a frying pan and heat it to a medium heat. Take Your desire amount, round it on your hand, then flat it to a round disk, and put it carefull to the hot oil. Put another 3/4 piece following same process. Wait 2/3 minutes. Then flip to the opposite side and fry the both side to a nice brown color.
  5. Then take out kabab on the paper towel to soak the oil and fry rest of the kabab.
  6. Serve your kabab hot with polaw, biryani or just as an appetizer.

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