Boti Pav & Rajasthani Fried Daal | Masala Morning | Shireen Anwar | 7 June 23 | MasalaTv

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Boti Pav & Rajasthani Fried Daal | Masala Morning | Shireen Anwar | 7 June 23 | MasalaTv ‪@MasalaTVRecipes‬

Boti Pav Written Recipe :

Ingredients :
Undercut ½ kg
Hung curd 1 cup
Allspice 1 tsp
Salt ½ tsp
Crushed red pepper 1 tsp
Ginger garlic 1 tsp

Method :
Marinate undercut with all the given masala, hung curd and cook with 1 cup of water till undercut tender and ¼ cup water left.

Other ingredients :

Oil ½ cup
Green chilies chopped 8
Whole cumin seeds 1 tsp
Chopped onion 1 ½ cup
Capsicum cubes 1
Red capsicum cubes 1
Coriander leaves handful
Mint leaves 2 tbsp
Lemon juice 2 tbsp
Ketchup 2 tbsp
Mayonnaise 2 tbsp
Chili sauce 1 tbsp

Method :
Heat oil, add green chili julienne, chopped onion, capsicum, bell pepper with all the seasonings and undercut, cook for 10 mins and remove.


Ingredients for Chutney :
Ghatiya 3 tbsp
Tamarind paste 1 tbsp
Cumin 1 tsp
Mint 1 cup
Coriander ½ cup
Garlic 1 tbsp
Green chilies 4

Method :
Grind all together into a smooth chutney.

To assemble :
Take mini buns, cut from center, spread one side with green chutney, one side with ketchup, put the cooked mixture of undercut, top with onion rings and serve.

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Rajasthani Fried Daal Written Recipe :

Ingredients :
Boiled gram lentils 1 cup
Boiled yellow lentils ½ cup
Boiled white lentils ½ cup
Boiled orange lentils ½ cup
Salt 1 ½ tsp
Oil ¼ cup
Onion chopped 1
Tomatoes blanched and chopped 3
Coriander leaves finely chopped 4 tbsp
Green chilies chopped 4
Chili powder 1 ½ tsp
Turmeric ½ tsp
Clarified butter ½ cup
Green chilies chopped lengthwise 3
Dried fenugreek 1 tsp

Ingredients for tempering:
Asafetida a pinch
Crushed red pepper 1 tsp
Dried red chilies long 6

Method :
Boil all 4 lentils each separately with little salt. Heat ¼ cup oil and ¼ cup ghee in a wok, add chopped onion, fry till light golden, add tomatoes and green chilies, fry, add dry seasonings, fry masala well, add all the boiled lentils with 1 cup water, cover and cook till properly cooked on low flame, and mixed and thick, then give tempering by heating ghee and thin dried red chilies, asafetida, green chilies thinly sliced, pour on top of lentils , serve garnished with chopped coriander leaves.

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