I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
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Monday, 23 May 2011
While researching this recipe I arrived at one conclusion , that is that there are as many Parsee's as there are Sali Boti recipes !
Okay here is my version , feed back from Parsee members would be appreciated . This tasted very good which is why I am posting it here .
1 Kg Mutton , cleaned and cut into cubes .
2 onions chopped fine or ground to a paste .
1 Tablespoon jaggery ( gur )
1 packet Sali ( potato lachaas / sticks ) The Paste :
15 Cloves garlic .
1" thumb of Ginger .
1" Stick Of cinnamon
1 Teaspoon Garam masaala
1 Teaspoon Turmeric powder .
1 Teaspoon Cumin seeds .
Salt to taste .
1 1/2 tablespoon Malt Vinegar .
6-8 Green Chilies
Make a paste of the above and marinade the mutton in it for about 30 minutes .
In oil fry onions till a light .brown , add the marinaded mutton , fry will till it's ' sealed ' and a darkish brown - 15 minutes .
Add 2 cups water and pressure cook till done .
Thicken the gravy , add the jagery , adjust flavours .
Sprinkle the Sali ( potato straws ) and enjoy !
Some recipes call for tomatoes , some dried apricots while this recipe uses the vinegar and jaggery I suppose to give the tangy flavour .
For the sali , use the ready made potato lachaas .
I believe the dish should be totally covered with the Sali
Ref Mrs Manekshaw and Jeero Mehta - they couldn't have had more different versions !