This spicy recipe of Boti Saucy Sticks will have you making these botis like a pro in no time. Try it out and let us know.
Watch this Masala TV video to learn how to make Boti Saucy Sticks , Jhatpat mutton karahi ,Mouth melting liver and Laal sharbat Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 5 July 2021.
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Boti Saucy Sticks:
Ingredients to marinate :
Undercut fillet 750 gm
Raw papaya paste with skin 2 tbsp
Sesame seeds 1 tbsp
Cashew nuts 2 tbsp
Desiccated coconut 2 tbsp
Almonds ground 1 tbsp
Lemon juice 2 tbsp
Chat masala 1 tbsp
Boti tikka masala 1 tbsp
Allspice 1 tsp
Black pepper 1 tsp
Cream 4 tbsp
Salt 1 tsp leveled
Other ingredients
Beaten eggs 2
Bread crumbs as required
Ingredients for sauce
Cream 4 tbsp
Tomato 1 blended
Schezwan sauce 2 tbsp
Ketchup ½ cup
Chili sauce 3 tbsp
Butter 2 tbsp
Corn flour 1 tbsp
Salt ¼ tsp
Method
Marinate undercut botties with raw papaya paste, all the grinded nuts, lemon juice, chat masala, malai, salt, leave it to marinate for at least 1 hour, add hara dhania chopped, now put botties on wooden skewers, dip skewers with botties in beaten egg, roll in crumbs, deep fry on medium flame, remove in platter.
Method for sauce
Heat oil in a pan, put cream, blended tomatoes and all the rest, cook till thick, drizzle on the sticks in the platter, serve hot with fries garnished with drizzle of cream and coriander leaves.
Jhatpat mutton karahi:
Ingredients
Mutton with bone 1kg
Tomato 750 gm
Ginger garlic paste 2 tbsp
Salt 1 ½ tsp
Water ½ cup
Chili powder 2 tsp
Crushed red pepper 1 tsp
Turmeric ½ tsp
Roasted & crushed coriander 1 ½ tsp
Roasted & crushed cumin 1 ½ tsp
Black pepper ½ tsp
Ginger julienne 1 tbsp
Clarified butter ¾ cup
Coriander leaves chopped ½ cup
Green chilies julienne 6
Lemon juice 2 tbsp
Method
In a pressure cooker put mutton with bones, chopperised tomatoes, half cup water, ginger garlic paste, salt and cook for 20 mins till mutton is almost tender. Put the mutton in karahi with dry spices, ginger julienne, cook for 5 mins, add in it ghee, fry well, if required add half cup water with ginger julienne, green chilies, coriander leaves and lemon juice, leave it for dum for 5 mins, serve with nan.
Laal sharbat:
Ingredients
Red drink ¼ cup
Ice as required
Water 1-1/2 cup
Ispaghol 2tbsp
Add all ingredients in blender and blend well, serve chilled .
Mouth melting liver:
Ingredients
Mutton liver 1 kg
Ginger garlic paste 2 tbsp
Crushed red pepper 1 tsp
Chili powder 1 tsp
Black pepper ½ tsp
Onion seeds ¼ tsp
Chat masala 1 ½ tsp
Turmeric ½ tsp
Coriander powder 1 ½ tsp
Cumin powder 1 tsp
Soya sauce 2 tbsp
Vinegar 2 tbsp
Yogurt 2 tbsp
White cumin seeds 1 tsp
Salt 1 ½ tsp
Fresh cream 3 tbsp
Other ingredients
Oil ½ cup
Allspice powder ½ tsp
Dried fenugreek 1 tsp
Coriander leaves chopped 3 tbsp
Green chilies chopped 3
Hari chatni to serve
Method
Marinate mutton liver with ginger garlic paste, chili flakes, chili powder, black pepper, kalonji, chat masala, turmeric, dhania zeera, soya sauce, vinegar, yogurt, whole cumin, salt and cream, leave it to marinate for 1 hour. Heat ½ cup oil in a pan, add marinated liver, cook on high flame for 15 mins, do not overcook, and cook it open. Lastly add allspice, kasuri methi, coriander leaves, green chilies, serve with roti and green chatni.
