Friday, 23 March 2012

Sali Boti Recipe

Try making this popular Parsi dish at home by following these easy steps

One kg mutton (cut to cube size pieces)
Cooking oil

2tbps desi ghee

3 chopped onions

3 chopped tomatoes

5 potatoes (peeled and cut to thin straws)

½ tsp turmeric powder

½ tsp red chili powder

3 chopped green chilies

1 tbsp jaggery

1 tbsp vinegar

I tsp ginger garlic paste

Salt to taste

2 cups water.

For garnishing: chopped coriander leaves

Take a kadai and heat some oil in it. Once it is hot, saute onions until golden brown in colour.

Add ginger garlic paste, red chili powder and turmeric powder. Mix well and stir for three to four minutes.

Add the mutton cubes and cook till the meat gets light brown in colour. Now add water, green chilies, salt, and tomatoes and bring to a boil. Cook for half an hour and add jaggery and vinegar to it.

Mix well and cook for five minutes more. Remove the kadai from the gas and garnish with coriander leaves. Your boti is ready now.

For the sali, soak fine potato straws in chilled salty water for five minutes. Drain out the water and dry the straws in the room under a fan.

Deep fry these in desi ghee or cooking oil until golden brown. Put the fried straws on a paper towel to remove the excess oil. Serve this hot with the boti


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