Tag Archives: Snacks

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Chicken Katsu , Japanese Chicken cutlet

Chicken Katsu , Japanese Chicken cutlet

Chicken Katsu , Japanese Chicken cutlet

This Japanese style chicken cutlet needs very few ingredients , but the taste is so good .

Ingredients:

For Marinade:

Chicken breast , 1
Black pepper 1 tbl spoon
Lemon juice 2 tbl spoon
Salt to taste

Other ingredients:

1 beaten egg
Flour mixed with chili powder to coat the chicken
Breadcrumbs ( preferably Panko, Japanese style breadcrumb)

Oil to fry

Procedure:

1. Flatten the chicken breast with a kitchen hammer or the rolling pin . Prick the breast with fork . Marinate the breast with lemon juice, black pepper and salt .

2. Roll in the flour mixture . Dip in egg and then coat very well with the breadcrumb.

3. Heat oil in a pan and fry the chicken breast on medium low heat . Take enough oil . Fry each side well , so that the center gets well cooked .

Serve hot !!!!!!

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An easy-peasy mouthwatering Chicken Cutlet

An easy-peasy mouthwatering Chicken Cutlet

Chicken Cutlet in real boom boom way

For this super easy and quick recipe u need;

1. 3 pieces of thinly sliced (lengthwise) chicken breasts marinated in ginger-garlic paste, oyster sauce, soy sauce and a pinch of salt for atleast 2 hours. I bought the cutlet pieces ready made from store or you can slice each breast length-wise to create 2 cutlets for each breast. One thing to be noted, before you marinate the cutlets, don’t forget to prick them with fork very well.That would let the spices go into the chicken.

2. Flour-cornstarch Coating : Combine Flour, cornstarch, chili powder, salt and herbs of your choice like parsley..Place this mixture in a plate where the cutlets can be easily coated. I took half cup of all purpose flour and 2 tea spoon of corn starch..

3. Egg Mixture: Two beaten eggs .

4. Bread crumbs.

Now the process is very simple. Take one piece of Cutlets . Then dip it in egg mixture + then coat it with flour mixture + then again in egg mixture+ and finally coat it well with bread crumbs.

In a large skillet, pour enough vegetable (or Olive) oil to coat bottom of pan. Place skillet on Med-low heat and allow oil to heat up. Fry each cutlet until golden brown (usually around 4/5 minutes on each side depending on thickness). Place the cutlets on a paper towel for a minute or so to soak up any grease.

Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!

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Moglai Porota – a classic Bangladeshi snack….

 

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Ingredient:

All purpose flour  – 1 cup
Baking powder – 1/2 teaspoon
Oil – 2 tbl spoon
Salt to taste
Water  – 1/8 cup

Extra ingredient:

Ghee ( we will apply it on the porota after rolling it, and before putting the stuffings or fillings)..Because of Ghee the porota remains soft inside…

Fillings:

1. Prepared kima- marinate the ground meat/kima with soy sauce, ginger garlic paste ,bayleaf, cinnamon, cardamom, salt..cook the kima with water until the water gets dried out..let it cool and add bell peppers, green chillies and finely chopped onions..
2. 1 beaten egg

Procedure:

1. Take a bowl and mix flour, baking powder, salt together..Add the oil and rub the flour..This is called ” Moyan” in Bangla..Moyan is very important in items like moglai porata, shingara, puri, luchi and other fried items of this sort..Add water at a time and knead them well until it forms a smooth dough..Remember the water must be cold or of room temperature..Many use hot water, but if you add hot water you are not going to get the crust moglai porota should have..

2. Cover the dough with a wet cheese cloth for atleast 15 minutes..The longer you cover it, the stretchier your dough will be..For Moglai Porota we need stretchy kindda dough..

3. Divide the dough into 3 or four equal portions,i.e,make 3 or 4 balls from the dough..

4. Take one portion and roll out as thin as possible into flat rounds…Rub some ghee on the porota.Fold the porota half lengthwise from both sides..

5. Spread some prepared kima over it and add 1 beaten egg…fold it crosswise now..and gently press to seal the edges..

6. Put the porota immediately into the pre-heated oil..

8. Deep fry the porota at medium low flame..otherwise the center may remain uncooked…

9. Serve with salad and sauce…

Bon a petit!!!!!!!!!!!!!!!!