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Thursday, February 28, 2013

Chingri–Sobji Diye Cholar Dal (Lentil with Shrimp and Vegetables)


Sometimes the bongcook is tired of cooking. Interestingly even though my little one will gobble down pizza/pasta when offered, prefers to eat at home, especially for dinner. So I take refuge in one of these simple recipes.

One of my daughter’s favorite food is daal. Adding Prawn quenches the non-vegetarian bong soul as well.We use this as a healthy one-pot dinner along with hand made soft rotis.


  1. 10 – 12 medium sized prawns cleaned
  2. 1 cup chana dal
  3. 1/4th cup carrot chopped
  4. 1/4th cup beans chopped
  5. 1/2 cup cauliflower cut into small florets
  6. 1 medium tomato finely chopped
  7. 2tbsp. chopped coconut
  8. 1 cup thick coconut milk
  9. 1tsp. garam masala powder
  10. 1tsp. turmeric powder
  11. 1tsp. chili powder
  12. 1tsp. sugar
  13. 1tsp. ghee (clarified Butter) 
  14. Salt to taste
  15. For Tempering
    1. 2,3 Bay leaves
    2. 1” cinnamon stick
    3. 2 cloves
    4. 2,3 green cardamom
    5. 2,3 Dry red chilies
    6. 1tsp. whole cumin seeds
    7. 1 pinch hing (asafetida)


In a pressure cooker boil daal with 2 cups of water and turmeric. It takes 10 minutes if you are cooking on medium heat.

In a separate pan boil 5 cups of water with little salt. Now add carrots, beans and cauliflower florets to it. Turn off the heat and keep it covered for 5 minutes. Drain the water and dunk the vegetables in cold water for 10 more minutes. Drain the water. This will help the vegetables to retain their color.

Heat mustard oil in a pan and fry prawns. Remove and reserve them.

Temper the same oil with all the ingredients listed for tempering. When the oil turns aromatic and the spices sizzle add chopped coconut pieces to it. Fry till they turn light brown. Now add tomato and steamed vegetables to it. Season with salt and sugar. Sprinkle red chili powder over it. Mix everything well and fry on medium heat till oil separates out.

Add boiled daal to it. Mix the daal with sautéed vegetables. If you want pour little hot water to it and let it come to a boil.

Once it starts boiling add fried prawns and pour the coconut milk. Let it simmer for 5 minutes.

Finish it off with a spoonful of ghee, green chilies and garam masala powder. 

Wednesday, February 27, 2013

Laccha Paratha (Multilayered Indian Flatbread)


Laccha means coil or bundle. As this name suggests this paratha is made by coiling dough together. Essentially instead of following the flat-bread approach, here the dough is flattened and then coiled around so that the final paratha becomes layered. This paratha is known in different names, like flaky-paratha, lacchedar parathha, laccha paratha, Kerala-paratha. All of these are essentially the same with slight variations (e.g. Kerala-paratha has egg in it).

Originally laccha paratha was available in Kolkata as just a paratha. We used to have it all the time in Golpark Bedwin. It was generally served with some Mughlai meat curries like chaap, rezala, rogan-josh, korma. However, with time it is become more popular as the standard Mughlai paratha. Today most street food joints serve egg-rolls and chicken-rolls wrapped in Laccha paratha.

We love to have laccha paratha with chaap (mutton, chicken), you can use this recipe as your first step for making rolls as well.


  1. 3 cups + 2tsp. all purpose flour
  2. 1tsp. salt
  3. 1tsp. sugar
  4. 4tbsp. oil
  5. 4tbsp. clarified butter
  6. 1 cup warm water
  7. Oil for shallow frying


In a small bowl mix ghee with 2tsp. dry flour to make a paste and keep aside.

In a big mixing bowl take rest of the flour, salt, sugar and mix them well. Add 4tbsp. oil to it and rub in the flour using your finger tips. Add warm water little at a time at knead it into a soft smooth dough. Keep it covered for about 30 minutes.

Knead the dough once again and divide it into 8 – 10 equal portions. Shape each dough into a round ball and flatten a little.

Flour a rolling surface lightly and rolled out a dough into a flat disc of about 6” in diameter (1/3” thick).

Apply the ghee + flour paste (made in the first step) evenly on the top surface of the disc.


Start folding the disc from one side like you fold for a paper fan. Continue folding till you reach the other end.


Now this will look like a long rope. Stretch it gently.

Start rolling up the rope from one end and tuck the other end underneath the dough bud. By this time it will look like a flower bud.


Roll out the dough bud with very gentle pressure without affecting the layers. Roll out only one side, do not flip and roll because it will spoil the layers.

Final rolled out discs should be little thick with visible layers.


Place the rolled out discs on a hot griddle. Fry for about 30 seconds and then turn it over. Pour half tsp. oil and spread it on the paratha. Shallow fry over low heat. Flip it over and again pour oil on the other side. Cook on medium heat you see nice golden spots all over.IMG_6683

Remove from the griddle and apply gentle pressure on the sides with your palms to loosen and make the layers visible.


Your laccha paratha is ready to eat!!!


Tuesday, February 26, 2013

Hilsha / Ilish Festival at Home

When we went to the “International Food Bazar” in Bellevue I made a sudden discovery. It was a pack of Kochur-lati just on the shelve beside the Hilsa.


My bong soul didn’t even let me think twice. Before we realized we were back in the car with our bags filled with the goodies. The next day we had a Hilsa festival at home. The spread was breath-taking, at least it took my breath away :)


I have posted the recipes already, here goes the links

  1. Hilsha roe fried (come on you don’t need a recipe for that!!)
  2. Kochur lati
  3. Patla Jhol
  4. Bhape

Monday, February 25, 2013

Goat Steak


Finally getting around to post our new-year dinner :).

My husband loves eating steaks, however, my meat choices are limited to the traditional bong palate. Hence we cannot go out eating steak. So for this new year I made goat-steak at home.

We also use this as a common healthy yet tasty dinner option. I know that Goat and healthy is already raising some eyebrows. We were raised identifying goat with red-meat and something which is unhealthy and to be avoided. However, this is a total myth, goat is actually more healthy than chicken and is definitely not among the real red-meats (beef). To debunk this theory let me put the nutrition values of goat (left) and chicken with skin(right) side by side (source

image image

Isn’t it an eye opener that chicken is 80% more in calorie and 6 times more in fat?

Leaving calories and fats aside, lets come to the more interesting things. Goat steak is yum :) as my daughter calls it. Also this recipe works equally well with Lamb steak.


  1. 4 medium sized goat steaks
  2. 1tbsp. chopped garlic
  3. 1tsp. chopped ginger
  4. 2tbsp. plain yogurt
  5. 1tsp. chopped mint leaves
  6. 1tsp. dried basil
  7. 1tsp. cumin powder
  8. 1/2tsp. dried red chili flakes
  9. 1tsp. black pepper powder
  10. 1tsp. dark soya sauce
  11. Juice of one lime
  12. 1/2 cup red wine
  13. Cooking spray (or cooking oil)
  14. Salt


IMG_6804First take a mixing bowl and mix all ingredients other than wine and cooking oil. Take the steaks and coat both the sides with the marinade. Keep them in a refrigerator for 2-3 hrs.

Apply cooking spray on the skillet and place the steaks in a single layer. Keep the marinade reserved for sauce. Grill the steaks on medium high heat for 15 minutes and then flip them over. Again apply some cooking spray all over and grill for another 15 minutes.

In the meantime make the sauce. Take a pan and transfer the left over marinade into it. Add wine and cook it over medium heat till it thickens.

Place the grilled steaks on a serving plate and drizzle some sauce over to keep them moist. Garnish with little sour cream or Greek yogurt of your choice.

Sunday, February 24, 2013

Kochur Loti Ilish maacher Matha Diye


Kochur Loti or Colocasia stems  is a delicacy of Bangladesh. It has gained so much popularity all over that you will even find them in the frozen section of Bangladeshi grocery stores in the US. This dry dish commonly cooked with shrimps or Hilsha head is served with rice.

Sometimes the throat really itches after having Kochu. My grandmom used to say that it only happens to quarrelsome people. However, there is a different science behind the itching. The stem contains crystals of calcium oxalates that cause itching when they stick to the mucous membrane of our throat. That  is why it needs a special technique for cooking. Either cook on high heat or use acidic medium (like tamarind) that dissolves the crystals.


  1. IMG_7469500gms Kochur Loti (Colocasia stem ) cut into 2” pieces
  2. 1 Hilsa Head
  3. 1tsp. kalojeera or nigella seeds 
  4. 2–3 green chilies slit lengthwise
  5. 2tsp. turmeric powder
  6. 1tsp. chili powder
  7. 1tsp. sugar
  8. Salt to taste
  9. Mustard Oil


Take enough water in a pan and add salt to it. Bring it to a boil. Now add kochur loti to it and boil for another 2- 3 minutes. Don’t overcook it. Keep it covered for another 5 minutes and then drain the water and retain the stems.

Smear the head of Hilsa with turmeric powder and salt. Heat mustard oil in a pan and fry the head on medium heat till all sides are done. Now remove the head and temper the same oil with kalonji and green chilies.

Wait for them to sizzle. Now add kochur loti to it followed by turmeric and chili powder. Add sugar and salt to your taste and mix everything well. Lower the heat and keep it covered. Let it cook till the stems turn soft. You should stir frequently. Now add the fried Hilsa head to it and give it a nice mix. Cook it covered for another two to three minutes. Turn off the heat and serve with plain white rice.

Wednesday, February 20, 2013

Egg Salad Club Sandwich


We are avid hikers. One of the challenge of a hike is to pack good food. You want to ensure that you pack something that is easily packable, non-messy, nutritious, tasty and at the same time is rich in good calories. Egg salad sandwich fits that bill perfectly. After a soul crushing hike, eating the sandwich at the top of a mountain with a view as below adds an extra dimension to the whole experience.

photo (11)


  1. 3 slices white sandwich bread
  2. 3 hard boiled eggs chopped
  3. 2tbsp. finely shredded cabbage or lettuce
  4. 2 tbsp. grated carrots
  5. 1 ripe avocado peeled and mashed
  6. 1 tsp. chopped fresh parsley
  7. 2tbsp. mayonnaise
  8. 1tsp. freshly ground black pepper
  9. Salt to taste


Add chopped egg into a medium mixing bowl. Add mayonnaise, mashed avocado, shredded cabbage, salt and pepper to it.

Combine all the ingredients well using your spoon stirring firmly.

Spread breads on a chopping board. generously soon the mixed egg salad onto one slice of bread. Spread evenly using the back of the spoon. Now cover it up with another slice of bread. Spread the egg salad mixture on the top surface of the second bread. Close the sandwich with the remaining bread slice.

Cut the sandwich diagonally across with a sharp knife.

If you are packing them for lunch, wrap the sandwiches in a cling film or take them in zip locks.

Tuesday, February 19, 2013

Bengali Aloo Phulkopir Singara (Samosa)


In my last trip to Kolkata, I reached Delhi airport in the wee hours of the morning. As we were departing out of the international arrival I overheard another fellow Bengali talking loudly over the phone. He was instructing his parents at 4:00 in the morning to ask their driver to buy Singara from “Bhola’s shop” while coming to pick him up from the Kolkata airport. I could really understand his craving for Singara. This is something we miss dearly on weekend breakfasts and when friends come over for some pure Bengali “adda”. We get Samosa’s here but they differ considerably in their filling with the traditional Bengali Singara.

Last week we were heading out to our friends home to meet their new-born and to spend the evening there. I decided to make some traditional Bengali Singara with cauliflower and potato filling. Thousands of miles away from home the “adda” got a special authentic touch.


Singara is not that hard to make, however, there are some common pitfalls. You need to ensure that you have the right “moyen” which is the amount of oil in your dough. This will decide how crisp your singara will be. Too much oil results in brittleness. The local stores use dalda and other stuff to make over-crispy samosas, so that they can sell it through out the whole day. It’s not healthy and we will refrain from that.

Similarly the temperature of the oil in which you fry is also very important. It should be low so that the shell gets evenly cooked and it remains crisp for a longer time.

Also note that re-heating the Singara in Micro-wave makes them go soggy. Make them fresh or re-heat in conventional oven.

Ingredients for the Filling

  1. 5 medium sized potatoes boiled and peeled
  2. 1 cup cauliflower florets
  3. 1/2 cup green peas
  4. 1/4 cup roasted peanuts
  5. 1”ginger grated
  6. 2 green chilies finely chopped
  7. 1/2tsp. turmeric powder
  8. 1/2tsp. dry red chili powder
  9. 1tsp. whole cumin seeds (jeera)
  10. 2 – 3 tsp. bhaja masala (dry roast whole cumin, coriander seeds along with dry red chili and grind them into a powder)
  11. 1tsp. sugar
  12. Salt
  13. 1tbsp. vegetable oil

Procedure For the Filling

Bring a pan of water to a boil and add cauliflower florets and peas to it. Cook them covered for 2 – 3 minutes and then drain the water. Break all the vegetables ( Potatoes + Cauliflower) in uneven shapes with a spoon.

Heat 1tbsp. oil in a pan and add cumin seeds. Let it sputter and then add roasted peanuts and green chilies to it. Fry for a while and then add cauliflower and peas. Keep them frying before you add boiled potatoes to it. After potato add grated ginger, turmeric powder and chili powder. Keep frying till everything mixes well. Since all the vegetables are cooked be gentle while frying so that they don’t become mushy.

Season with salt and sugar and fry till there is no traces of moisture. Now add bhaja masla and mix again once more before you turn the heat off.


Ingredients For Shell

  1. 3 cups all purpose flour (maida)
  2. 4tbsp. clarified butter (ghee)
  3. 1tsp. salt
  4. 1tsp. sugar
  5. Enough oil for deep frying


In a mixing bowl take flour, salt and sugar and mix them well. Add 4 tbsp. of ghee and rub it with flour using your finger tips. Knead the flour into a tight dough by adding some water. Let it rest for at-least 30 minutes.

Divide the dough into lime sized balls.

Apply oil on a wooden board or kitchen counter and start rolling each portion of dough in oblong shape with the rolling pin.

Cut the rolled out dough into halves.


Brush water on both sides along the straight edge and then fold the edges to make a cone. Fill 3/4th of it with the potato  stuffing.


Now smear the open edge with water and make a fold just opposite to the join of the cone. This is important to do otherwise the shape will not be retained after frying. Seal the ends by pressing gently with your finger tips.



Take enough oil in a wok and put it on low heat. Add samosas to the oil. Essentially the oil should not be hot. This will make the samosa uniformly crispy which will last longer.

Fry them on low heat for 6-7 minutes and then on high heat for another 2- 3 minutes. Remove when they turn golden


Make sure the temperature of the oil is low enough before you add the next batch of samosa.

Serve hot with masala chai.

If you want to make them ahead of time make sure you reheat them in a oven and not in a microwave.


Thursday, February 14, 2013

Home Made Tawa Naan


When we make naan at home in the proper way (in the oven) it becomes very tiring on our feet. We have to continually run around opening and closing windows to air out the apartment to stop the blaring fire-alarms. Somehow the fire-alarms do not like the naans (maybe it prefers Biriyani).

The alternative I use is to make naans on the tawa. The results are pretty good and it’s easier to make that way. Here’s the recipe to make naan on a gas or electric stove-top.


  1. 2 cups all purpose flour ( maida )
  2. 1/2 tsp. salt
  3. 1tsp. sugar
  4. 1tsp. baking powder
  5. 1/2tsp. baking soda
  6. 2tbsp. oil
  7. 1/2 cup plain curd ( Yogurt )
  8. Butter


Sieve flour, salt, baking powder, baking soda in a mixing bowl. Add sugar to it and mix well.

Drizzle 2tbsp. oil to it and rub with the dry ingredients till you get a texture of crumb.

Add plain curd little at a time and start kneading. Knead till you get a soft pliable dough. If needed add little milk to it.

Keep the dough covered with a damp kitchen towel for 15 – 30 minutes and knead it once more before you start rolling.

IMG_6630Divide the dough into 6 equal portions and on a floured surface roll them out into flat uniform discs of 8 – 9 inch diameter. The size and thickness depends on your preference, I prefer mine to be a little thick.

Heat a non stick tawa and brush it with butter.

Place the rolled out naan to it and lower the heat to medium. Keep it partially covered and cook for about 2 minutes. Remove the lid and you will see the bread has risen. Brush the top surface of the flatbread with butter before you turn it over. Cook till you get golden brown patches all over its surface.

Remove and serve hot. 


Wednesday, February 13, 2013

Café Frappe and Valentines day


For me Valentines day has an association with café frappe. However, not in the way you’d expect. Many years back my husband had to be admitted for a surgery on valentines day. After the hectic and tense day when I was heading home I stopped by a Café Coffee Day and had a glass of café frappe. I really needed to unwind and the coffee helped a lot. For the next week or so each day after the stream of visitors died down and he was settled in after his dinner, I’d head off to the hospitals Café  Coffee day for the same. It became a daily ritual for a week.

Now valentines day are generally a more happier occasion but I still yearn for the café frappe. Even though we are in the coffee capital of the world (head quarters of Starbucks) I just don’t get my choice of coffee. I do not consider the burnt charcoal syrup Starbucks serve as coffee. I have tried to explain to them what I exactly want and each time they get me an even more weird tasting concoction. So for now I have settled to make my own frappe’s.


  1. 2 cups ice cube
  2. 1 cup milk
  3. 4tbsp. sugar
  4. 1cup extra strong coffee at room temperature
  5. 4 scoops vanilla ice cream
  6. 1tsp. instant coffee powder  ( I used Nescafe )
  7. Chocolate syrup ( Optional )


Chill the serving glasses in the refrigerator.

Place two cups of ice cube along with a cup of extra strong coffee in a blender and crush well. Add a cup of milk and sugar to it and shake well. Blend on high speed until smooth. Taste and adjust the sweetness.

Pour the blended mixture into the chilled glass and top it up with a scoop of vanilla ice cream. Sprinkle a pinch of coffee powder over the ice cream  and drizzle some chocolate sauce around the rim to finish.



Tuesday, February 12, 2013

Maan Kochu Baata (Taro Root Paste)

IMG_5869In Bengali households you will hear about various baata’s all the time. Bata is essentially some paste which are simple, and easy on stomach. These are eaten at the beginning of a traditional meal. Depending on the seasonal availability, baata has a wide range from posto baata (poppy seed paste) to maan kochu bata (taro root), kolar khosha bata (plantain peel paste) and in winter dhane pata bata (cilantro paste).

Traditionally baata always involves mustard paste, green chilies and a generous amount of pungent mustard oil in it. Occasionally depending on the main ingredient, freshly grated coconut also plays an important role.

In this post I will share with you  my Dad’s favorite maan kochu bata recipe. I had to do an international consultation with my aunt before finalizing it.



  1. 1 lb. maan kochu (taro root, I got from local Asian store)
  2. 1/2 cup freshly grated coconut
  3. 1 tsp. mustard seeds
  4. 2-3 hot Thai green chilies (I put some ripe red ones along with it)
  5. 1 tsp. sugar
  6. 2 tbsp. mustard oil
  7. Salt to taste


In a grater grate the taro root. Take the grated taro root on a big strainer or colander and put it under running cold water. You will see that the water running out of the strainer is milky white. Continue rinsing till the water runs clear. This step prevents the itching in the throat.

Once you are done with rinsing squeeze out any excess water out of it.

In a grinder make a past of mustard and green chilies with a pinch of salt.

Now add freshly grated coconut and taro root to the grinder and grind everything together to a fine paste. The paste will be thick and not slurry.

Add sugar and adjust salt. Drizzle mustard oil all over.

Eat with hot rice.

Monday, February 11, 2013

Salmoner Jhaal


When we first arrived in the US we were not aware of local Asian or Bangladeshi stores. So we used to buy local fish and either bake or fry them. However, soon the Bong in us won over and we switched to jhol and jhaals with local produce like Salmon.

This fusion works remarkably well when you know how to blend it with Indian spices. Since Salmon has a strong taste it doesn’t work with milder recipes. So when I initially tried potato-cauliflower based curry with Salmon, it was a flop. In contrast mustard works very well with salmon and it’s pungent taste mellows down that of Salmon.


  1. 4 pieces salmon
  2. 1 ripe tomato
  3. 1 tbsp. mustard paste ( I used yellow mustard )
  4. 2 tssp. turmeric powder
  5. 1 tsp. chili powder
  6. 1 tsp. kalonji seeds ( Nigella )
  7. 2, 3 whole green chilies slit lengthwise
  8. 1 tsp. sugar
  9. Salt
  10. Mustard oil
  11. Few coriander leaves


Take salmon pieces and marinate with little salt and turmeric powder for 15 minutes. Heat oil in a wok and shallow fry the fish pieces till all their sides turn golden yellow. Remove with a slotted spoon and keep aside.

You can use the same oil for gravy or if you find it too less you can add little more to it. Temper oil with kalonji seeds and green chilies. When they stop sputtering add tomato to it. Fry tomato on medium heat till mushy.

In a small bowl mix mustard paste with turmeric and chili powder. When tomato is done add this spice paste to it and sauté on low heat till oil oozes out.

Add a cup of water to it and season with salt and sugar. Stir it well and let it come to a boil. Gently slide the fried fishes in the boiling gravy. You will see the gravy stops boiling after you have added the fried fishes. Wait for another boil to come. Turn off the heat and garnish with coriander leaves.

Serve with plain rice.


Sunday, February 10, 2013

Moong Palong / Spinach with yellow lentil

IMG_9074Our last couple of dine outs have been to African restaurants. Interestingly I saw that Ethiopian and Moroccan food has heavy use of lentils. It is served as one of the main course in both Queen Sheba and Marrakesh restaurants that we visited. It reminded me of some of the traditional Bengali lentil recipes. These are not the traditional daal soup or curry but more dry and filling.

In Winter when fresh spinach hit the markets my mom used them with yellow lentil to make a thick dry side dish which we used to have with white rice. Here’s the recipe.


  1. 1/2 cup yellow moong dal
  2. 1lb spinach coarsely chopped
  3. 1" grated ginger
  4. 1tsp. cumin seed
  5. 2,3 bay leaves
  6. 3,4 dry red chilies
  7. 1/2 tsp. turmeric powder
  8. 1 tsp. ghee ( clarified butter )
  9. Oil
  10. Salt
  11. Sugar


Dry roast moong dal on medium heat till you get a nutty smell and the dal turns light brown. You need to stir it continuously.


Once you are done, wash dal thoroughly. Now cook dal with a pinch of salt and turmeric powder in a pressure cooker with one cup of water. If there is any excess water allow it to dry on high heat. Don't overcook the dal.

In a pan heat 2 tbsp. of oil and temper it with whole cumin seeds, bay leaves and dry red chilies. Wait till it sputters. Add grated ginger to it. Next to go in is chopped spinach. Season with salt and a tsp. of sugar.

Mix well and cook it covered on medium heat. Soon the leaves will start wilting and release enough water. Remove the lid and cook it on high heat allowing all the water to evaporate. Add boiled dal to it. Mix the dal well with spinach. Check seasoning and adjust accordingly. Let it cook together till all excess moisture dries up.


You need to stir frequently to avoid sticking to the bottom. Add a dollop of ghee and turn off the heat.

Enjoy with hot rice.

Friday, February 1, 2013

Chicken Cutlet - Bengali Style


My first love is Mutton Braised cutlet. I used to always head to our neighborhood “Ashoka Café” to get my fix. However, sometimes I used to land there on Thursdays. Thursdays in Kolkata is a no meat day and slaughter houses and butchers are closed and most restaurants do not serve meats other than fish and chicken. So the only option was to eat chicken cutlet. I know I am making this sound bad, but in reality the chicken cutlet is pretty tasty.


  1. 10 pcs. thin cut boneless chicken breasts cut into rectangles 
  2. 12 fat garlic cloves
  3. 1” ginger
  4. 5 – 6 green chilies
  5. 1 lime
  6. 1tsp. black pepper powder
  7. Salt to taste
  8. 1 egg
  9. Enough bread crumb for coating
  10. Refined oil for deep frying


If the chicken pieces are not thin enough, wrap each of them in a plastic and pound them with the flat side of your meat tenderizer.

In a grinder make a paste of ginger, garlic and green chilies. In a separate bowl take this spice paste and add black pepper powder, salt and lime. Whisk everything together.

Take the chicken pieces and apply this mixture on both the sides. Keep them marinated in a refrigerator for 5 – 6 hour. Take them out of the refrigerator at least an hour before you want to fry them. Break the egg and mix it well so the chicken pieces get a coating of it. Spread bread crumbs on a flat platter and roll the cutlets in it. Define the edges by pressing the blunt side of the knife against it. Once the coating is done let them rest in the refrigerator for 1/2hour.

Heat enough oil in a kadai till it smokes. Now reduce the heat to medium high and gently slide the cutlet in. Let that cook till both sides turn golden brown and crispy.


Remove and place on a paper towel with a slotted spoon. Sprinkle black salt and serve with some salad and mustard-sauce or tomato ketchup.