[kobiraji cutlet]

Great stuff Goutam, thanks!

[kobiraji cutlet]

Let us know, how it turns out.

Of course if it's yummy, the recipe will be highly appreciated.

Best of luck!

[kobiraji cutlet]

Have tasted both spiced fine minced ones and also semi thick marinated breast slices

[kobiraji cutlet]

One can either add chicken or mutton

[kobiraji cutlet]

hey Percyn, can you post the recipe for Faarcha

Thanks in advance

[kobiraji cutlet]

Two different opinions as regards the source of the 'Kobiraji cutlet'!!!

Edward you got it!

:Kabiraji earns its name from the word 'coverage' as these cutlets are covered with egg.

http://www.thehindubusinessline.com/life/2...11700120300.htm

:Bharati Kirchner (The Healthy Cuisine of India: Recipes from the Bengal Region) is of the opinion

Kabiraji Cutlet- herbal doctors's burger

``Just why this dish is so named is not known, but a guess might be that a certain herbal doctor in a village prescribed it to a patient. The question remains: Did the spices or the meat cure the patient?''

Cheers

Nayantara

[kobiraji cutlet]

What a coincidence, I was thinking about posting the same question.

That fuzzy texture- my guess is maida, eggs but how?????

Btw, Pan kobiraji cutlet is a hot favourite snack in Kolkata, Cutlets which have been deepfried ,the outer covering looks somewhat like a flattened birds nest!

[Laccha Paratha]

Thanks indiachef!

CharityCase, I agree for better results no scrimping with ghee, forget waistlines!

[Dried curry leaves...]

Dried curry leaves, atleast the ones I get here are not a patch on the fresh ones.

If you can get hold of a fresh lot from somewhere, remove the leaves from the stalks and microwave the leaves for a couple of minutes.Store them in an airtight container, it lasts for ages and tastes much better than the store bought dried ones. I use them this way, as I get sporadic supplies of fresh curry leaves.

Hope that helps

[Laccha Paratha]

Thanks Deliad. Some pics will be great. You are right, flour (maida) is the preferred medium as compared to atta. Since the Bongs traditionally have a sweet tooth, some shops even add a little powdered sugar to the dough. Not much mind you, just a little. It tastes divine!

[Laccha Paratha]

Hello everyone,

Am quite new to this forum.

Has anyone tried making laccha paratha successfullly?

I do not seem to get the layers and it's so disappointing. I dust the surface with oil and flour before cutting a radius, folding it like a cone, flattening it and then rolling out.

In the dough I add oil too.

I am originally from Kolkata, where we get the most amazing layered parathas.

Any suggestions????

Thanks

Nayantara

[Premade Spice mixes]

Nayantara - Welcome to eG! Look forward to reading more from you.

←

Thanks Monica!

It's a wonderful forum and I enjoy going through all the posts.

[Premade Spice mixes]

Everest Biriyani Masala is pretty good. It is very aromatic and adds that extra zing to all rice dishes not only biriyani.

Nayantara