Prawns Vegetable Crystal Style, Boti Kabab And Raw Mango With Meat by Chef Zakir

Ingredients for Prawns Vegetable Crystal Style:

• 1/2 kg medium prawns
• 1/2 sliced capsicum
• 1/2 sliced spring onion
• 1 sliced green chilli
• 1 sliced and deseeded tomato
•  3 sliced and deseeded green chillies 3
• 2 cup water
• 1 medium piece sliced carrot
• 1/4 tsp red chilli powder
•  3 tbsp corn flour
• 1/2 tsp chopped black pepper
• Salt to taste
  

Method:

1. Firstly, wash prawns well, make deep cut and open like book.
2. Now marinate prawns with red chilli powder, salt and 2 tbsp corn flour and keep aside.
3. Then heat 1-1/2 cup water in karahi pan, boil marinade prawns for 2 to 3 minutes and take out.
4. Now in second karahi pan, add 1/2 cup water, capsicum, carrot, spring onion, tomato, green chillies, salt and chopped black pepper and cook little until vegetables becomes soft.
5. Now in one bowl, dissolve 1 tbsp corn flour in some water, put in vegetable mixture and make thick.
6. Then add cooked prawns, mix it and serve it.
   

Ingredients for Boti Kabab:

• 1/2 kg beef undercut
• 2 tbsp ginger garlic paste
• 1/4 bunch chopped coriander leaves
  
• 2 tbsp juice of lemon
• 250 grams yogurt
• 1 tsp turmeric
• Salt to taste
• 1 tsp ground coriander
• 1 tsp red chilli flakes
• 1 tsp all spice powder
• 3 tbsp papaya paste
• Skewer sticks as required
• 2-3 tbsp oil
• 2 tbsp tamarind paste
  

Method:

1. Firstly, cut botiyan of undercut into 1 to 1.5 inch piece.
2. Now take out water of yogurt, add ginger garlic paste, turmeric, salt, ground coriander, red chilli flakes, all spice powder, tamarind paste and lemon juice, mix it and keep aside.
3. Now marinate beef with some salt and papaya paste.
4. After 8 to 10 minutes, marinate beef with yogurt mixture. Together add coriander leaves.
5. Now mix well and put on as required skewer sticks.
6. Now on grill pan, add some oil and grill boti kabab. When golden, take out and serve with any chutney.
   

Ingredients for Raw Mango With Meat:

• 1/2 kg beef meat
• 1 raw mango
• 2 onions
• 2 tomatoes
• 2 tbsp ginger garlic paste
• 1/4 bunch coriander leaves
  
• 2 tbsp achar dhari masala
• 1 tbsp chopped red chillies
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp chopped fennel seeds
• Salt to taste
• 1/4 cup oil
  

Method:

1. Cut keri into pieces.
2. In one pan, heat oil and fry onion. When onion becomes light brown, add ginger garlic paste and meat.
3. After few seconds, add tomato, after few seconds, add achar dhari masala, chopped red chillies, turmeric, ground cumin, ground coriander, chopped fennel seeds, salt and coriander leaves. Add 1-1/2 cup water and cook on low flame until meat is tender.
4. When tendered, do high flame and add keri pieces. Cook for 4 to 5 minutes and then roast it. Keri meat is ready.