Tikka Boti, Naan, Satoo, Fruit Salad💥❤️Full Desi Brunch❤️💥

Nadia Naziri
Jun 12, 2020
4 min read

Updated: Jun 15, 2020

Recipe By - Sumbul Siddiqui

⚡️TIKKA BOTI ⚡️SATTOO DESI DRINK ⚡️FRUIT SALAD ⚡️NAAN

This is full Desi Brunch we had with family and everyone absolutely loved it 😍, Lots of love and care went into making this brunch and the best reward was seeing my family enjoying and appreciating the flavours and my mehnat, Alhamdullilah 🌺😊

I have given below detailed recipes of all 4 things I made and the few pics I clicked 😊

—————————————— TIKKA BOTI WITH OUT SEEKH ——————————————

1. Beef 1.1/2 k.g .Botti should be cut for e.g 1 botti in four cube shape .This makes botti to cook easily and meat tenders in less than 35 minutes when cooked. 2. Dahi 1cup 3. Adrak lehsun 4. Lemon juice 6 tsp 5. Black pepper 6. Oil (preferably Olive Oil) 7. tikka boti masala (i used National, you can use any Shan or Laziza or National) 8. Koila

Step 1

Sprinkle salt 1/2 tsp on the beef mix it well and leave it for 10 minutes

Step 2

Add lemon juice 3 tsp mix it well in beef and leave it for 10 minutes

Step 3

Add oil generously and keep it aside for 10 minutes

Step 4

Mix garlic, ginger paste 5 to 6 tbsp in dahi with tikka botti masala add red chillie powder 1 tea spoon 1/2 tea spoon salt chat Masala 1/2 tea spoon 2 tb sp lemon juice

Step 5

Add above garlic ginger mixture in the botis, mix it well on each botti and let it set aside for 3 to 4 hours with lid on it. Keep it tossing up side down. Keep the botti mixture in fridge .

Step 6 for cooking

- Take karhai add banaspati Ghee 4 Tbsp in karhai - add one small thinly sliced onion let it turn pinkish brown - add 2 tbsp garlic ginger let its colour change on medium flame - Now add all batter of beef tikka botti and keep it toasing (bhoonafy) till oil seperates and all ingredients mix well and bind together. - add 2 to 3 cups of boiling water let it cook on high flame. - As the boti tikka boils, keep karhai on tawa (to avoid direct flame) and let it cook on medium to low flame with lid on it.

- Check the tenderness of boti now, take off the lid and tawa and keep the pot on medium flame and bhoonafy the booti with light hand with wooden spatula.

- Dry the water and let the ghee come on surface till u can smell aroma of tikka booti.

Step 7

Garnish U will be needing 2 Lachay daar piyaz big in size 8 green chillies fried like glazy chillies 1/2 piece ginger julian cut 4 Lemon cut in 4 pieces u can also slice it 4 tomatoes nicely sliced 1 cup white vinegar

Dip one by one in vinegar for 5 to 6 seconds and garnish directly on cooking karhi that is on low flame. All piyaz lacha, green chillies, tomatoes, ginger dip in vinegar and put in karahi Add lemon juice 2 tsp. Sprinkle green onions (chopped not be dipped in vinegar) Sprinkle Corriander generously

Step 8:

Last and final step heat the koila till it starts burning. Now keep a piece of rooti or bread slice in center of karahi and set the burning koila on the rooti/ slice. Pour few drops of oil on koila as it starts smoking keep the lid on the karahi. Have dum of smoke for 2 -3 min max. Take out koila and piece of roti/ slice carefully.

YUM YUM tika botti tayar 😊😋

Dish it out garnish it with leftover garnish material and serve with Naan ———————— Naan Recipe: ————————-

1. 4 cups maida 2. 1 tsp salt 3. 2 tbsp yeast 4. 1 cup warm milk 5. 1 cup warm water

1. Mix them well and knead the dough 2. Add 3 tbsp olive oil and knead it again. 3. Press the dough to see if it leaves marks of your fingers then it is ready. 4. Shift dough to an air tight bowl and let it set for an hour. 5. The dough will rise in an hour. Take the dough out on a flat surface and cut it into six equal portion. 6. Take one portion and roll it with roll pin till it shapes like a naan not as rooti (a bit thick then normal roti) 7. Pre heat the pan so ur hand can feel its heat. 8. Put the uncooked naan on the pan on low heat till u see few bubbles 9. Turn the naan to cook the other side, and now your flame should be set to medium to high flame.The naan will rise like a phulka ... 10. Time to keep it in hot pot pour and don't forget to brush it with olive oil and sprinkle fresly chopped corriander and serve it hot.

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SATTOO DESI DRINK

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serving 6 Step 1 Add 8 tsp Sattoo in 1 litre jug of water Step 2 Add brown sugar 4 tsp mix it well. Let it chill till breakfast is served.

—————— FRUIT SALAD —————— serving 6 1 mango 5 appricot 2 peach 1 /2 melon 3 plums - sqeezed and pulp added in salad bowl.

1. Peal skin of all fruits except apricots and deseed them all. 2. Add 3 tbsp of sugar. 3. 1/2 tsp black pepper powder 4. pinch salt 5. Cut all fruits in medium cube form. Toss it so all friuts mix well. 6. U can also boil orange tang powder 3 tb sp in one cup of water cool it and mix it in fruit salad .Let the fruit salad cool in fridge till breakfast is served