Boti (Goat Tripe and Intestine) Masala... | How to make Boti (Goat Tripe and Intestine) Masala...

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ByZeenath Amaanullah
Created on 20th Apr 2017
  • Boti (Goat Tripe and Intestine) Masala..., How to make Boti (Goat Tripe and Intestine) Masala...
Boti (Goat Tripe and Intestine) Masala...by Zeenath Amaanullah
  • Boti (Goat Tripe and Intestine) Masala... | How to make Boti (Goat Tripe and Intestine) Masala... (3 likes)

  • 0 reviews
    Rate It!
  • By Zeenath Amaanullah
    Created on 20th Apr 2017

About Boti (Goat Tripe and Intestine) Masala...

This is an amazingly spicy and tasty dish as made in my maternal home. As a child, I use to relish this made by mom. It is made with lots of spices, curd and cashew nut paste. It goes very well with butter naan or simple rotis or with a special square shaped naan in Hyderabad called the Char Koni Naan (square shaped) which actually originated in Purani Haveli, a place in Hyderabad. This tradition is still followed and we get this naan practically any time of the day hot out of the tandoors which every Hyderabadi relishes. It is a must have with kormas, boti ka salan, kaleji masala etc. Hot water is used to clean the intestines and the tripe which is quite a tedious process but the end result is just awesome. It is yummylicious.

Boti (Goat Tripe and Intestine) Masala..., a deliciously amazing recipe to treat your family members. This recipe of Boti (Goat Tripe and Intestine) Masala... by Zeenath Amaanullah will definitely help you in its preparation. Surprisingly the preparations for Boti (Goat Tripe and Intestine) Masala... can be done within 60 minute. Isn't it interesting. Also, the time taken for cooking Boti (Goat Tripe and Intestine) Masala... is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 6 people.A lot of times making Paneer Tikka can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Boti (Goat Tripe and Intestine) Masala... is just too tempting. Cooking Boti (Goat Tripe and Intestine) Masala...at home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Boti (Goat Tripe and Intestine) Masala... is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofBoti (Goat Tripe and Intestine) Masala... from Better Butter.

  • Prep Time60mins
  • Cook Time30mins
  • Serves6People
Boti (Goat Tripe and Intestine) Masala...

Ingredients to make Boti (Goat Tripe and Intestine) Masala...

  • Small and large intestines both 1/2 kg
  • Tripe one whole
  • Curd 1 cup
  • Ginger Garlic paste 2 tbsp
  • Oil or ghee 4 tbsp
  • Whole garam masalas a few like 3 sticks of cinnamon, 3 cardamom pods, 3-4 blackpepper corns and 1 star anise
  • Garam masala powder 1 tbsp
  • Chilli powder 1 tbsp
  • Cubeb (pepper) powder 1 tsp
  • Turmeric 1 tsp
  • Onions sliced and deep fried 2 cups
  • Cashew nut paste of 20 cashews soaked in water
  • Whole green chillies 3
  • Coriander seeds crushed 1 tbsp
  • Cumin seeds crushed 1 tbsp
  • Coriander leaves chopped a handful

How to make Boti (Goat Tripe and Intestine) Masala...

  1. Boil the tripe for 15 to 20 mins and clean it thoroughly.
  2. Similarly clean both the intestines.
  3. Chop them into bite size pieces.
  4. Apply ginger garlic paste and some salt to it.
  5. In a pressure cooker, heat the ghee or oil and add the whole masalas.
  6. After a few seconds, add the tripe and the intestine pieces and the rest of the masalas excluding the green chillies..
  7. Mix well and add water accordingly.
  8. Pressure cook this for 12-15 mins or until done.
  9. Let the pressure settle down before opening the lid of the cooker.
  10. Blend the fried onions, curd and the cashew nuts into a fine paste.
  11. Now add this to the cooked curry along with the whole chillies.
  12. Cover and simmer for 10- 12 mins until all the masalas get nicely incorporated with the curry.
  13. Garnish with coriander and serve hot with char koni naan or butter naan
My Tip: Cleaning requires a little more time. Cooking is done very quickly. Clean them all with the hot water.

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