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22 Oct 2018, Edition - 1196, Monday

FLASH NEWS:

  • PMO summons CBI Chief and Special Director
  • Asthana, who is number two in the CBI’s hierarchy, has been booked in a bribery case by the agency in Moin Qureshi graft probe
  • Supreme court will take the decision on the hearing of 19 review Petition in Sabarimala case tomorrow
  • PIL has been submitted for CBI inquiry in Amritsar incident, approval awaited
  • Earthquake of magnitude 3.0 hit Himachal Pradesh’s Kinnaur at 9:11 am today
  • My government fixing one family’s mistakes, giving credit to leaders like Bose: PM Modi
  • CBI chief trying to frame me, special director Rakesh Asthana wrote to CVC
  • Government plans exam to recruit 6,000 judges for lower courts
  • Petrol pump owners are on a 24-hour strike in New Delhi

Kitchen Corner

Sali Boti (Parsi Meat Dish) Recipe

ndtv.com

How to Make Sali Boti (Parsi Meat Dish)

1.Fry the chopped onions in hot ghee or oil till golden. Add the masala powders, ginger-garlic paste and stir for a minute.

2.Then add the mutton cubes and cook till the meat gets a slight brown colour. Add chopped green chillies and tomatoes, water and salt (as per your requirement).

3.Stir and mix well and bring it to a boil. Let it cook further for 30-40 minutes on low flame.

4.Add the jaggery and vinegar and cook for a further 5-6 minutes.

5.Remove from fire and garnish with fresh finely chopped coriander leaves.

6.Serve hot with Sali and chapatti or bread.

7.To make Sali, cut potatoes into very thin straws.

8.Soak them in cold salt water for a few minutes.

9.Drain of water and dry the straws. Deep fry the straws in very hot (boiling) ghee or oil, till golden brown and crisp.10.Remove excess oil from potato straws and

serve hot with the Boti.

Ingredients Of Sali Boti (Parsi Meat Dish)

For boti:
1 kg mutton (wash and cut into very small cubes)
2-3 Tbsp ghee or oil
4 chopped tomatoes
4-5 finely chopped onions
3-4 chopped green chillies
Coriander leaves, finely chopped
1/2 tsp chilli powder
1/2 tsp turmeric powder
1 tsp ginger-garlic paste
2 cups water
1 1/2 Tbsp vinegar
1 1/2 Tbsp jaggery
Salt to taste
For sali:
6-7 potatoes
Oil for frying

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