I hate wasting any food. Be it leftover Dhandar, Lagan nu Custard or Sali Boti. While I understand that families can often get tired eating the same food (a popular scenario at my place give I often have left-overs from Bawi Bride Kitchen orders), I belong to the Waste not, Want not generation and try my best to give left-overs a makeover.
I probably learnt this from my mom who used to make all sorts of interesting makeovers such as Dudh ni Rotli, Cabbage Cheese Parcels and Amti ni Dar. While these are great, my fall-back option for any left-over is to convert it into a pizza. Why? Because everything tastes better when it comes with melted cheese!
Recently, I made a huge batch of Sali Boti when I had my kiwi friends over for my birthday. Being used to cooking for bigger quantities, I completely over-estimated how much they would eat and was left with a huge crockpot of the Sali Boti. After two days of eating it back-to-back, I could sense that my Sali Boti was about to become the orphaned child and so the Sali Boti Pizza was born! Here’s how you can make it at home too.
First, you will need to make a batch of pizza dough. I own a bread maker so I prefer making my own pizza bases as they are much healthier and tastier. You can always buy ready-made bases too if you are running short on time. I’ve listed the ingredients to make the pizza dough (according to my bread maker book) or you can check out Saee Koranne-Khandekar’s recipe for Veggie Pizza here which also makes a fabulous base – she is an expert bread maker so her dough recipe is a no-fail one.
Once the dough is ready, cover it with a damp muslin cloth or cling wrap and let it prove in a warm place for 30 mins (this will make your bread rise). Make 2 balls from the dough and roll it out on a pizza pan. Dust it with extra flour to prevent the dough from sticking.
Next, separate the mutton from your Sali Boti and shred it into small strips. This is best done when the mutton is cold as it’s much easier and faster.
Now, instead of your usual tomato sauce, spread some of the Sali Boti gravy on the pizza
Generously cover the Sali Boti with the mutton pieces
Top it up with a generous dose of Sali and whatever kind of grated cheese you like best
Bake it in the oven for 15 – 20 minutes until the cheese has melted. Top it up with some more Sali, cut it into 12 slices and serve it piping hot
To make about 12 slices you will need:
100 gm Sali
100 gm grated cheese
200 gm shredded Sali Boti mutton
4 tbsp Sali Boti gravy
For the pizza dough:
140 ml water
1.5 tbsp oil
1/2 tsp salt
1/2 tbsp sugar
1.5 cups flour (plus extra while rolling out)
1.5 tsp active yeast
Just looking at your Sali Boti Pizza post made me recall what I made a few months in the hostel: Alfredo Cheese Pasta with Sali =D
It was so good
You can have a look at it on my blog!
i have been reading ur blog 4 a while now but only today actually signed up for it and started following.
i am a born-again parsi (i.e nothing but falling in love with ur roots and re-discovering ur love 4 all things “bawa” when ur most away from them). but like a genuine and authentic parsi, i have always been a fanatic foodie.
i have been out of home and hearth (read: my beloved Bombay) since 1999 when i graduated.
after completing my higher studies, i have been in a transferable job and hence never really got a chance to learn cooking traditionally from moms, aunts, dads, uncles or grandparents (although my bapaiji was also a fabulous cook-god bless her soul).
i have taught myself cooking only through cookbooks and blogs like urs and while initially a very (R) very reluctant kitchen entrant, success does have a way of turning u unto ur head and making u a believer, so now urs truly loves to have a go at it very very often.
i also discovered an hitherto unknown passion for baking and love trying out new and crazy recipes.
i love to read and try out recipes on ur blog not just coz they taste good but b’coz they bring back a sense of nostalgia when i read the stories associated with them. i almost always happen to b the only bawa for miles together wherever i get posted (so sitting in bombay u probably can’t even begin to imagine the nostalgia i feel esp when u cant share the enthusiasm around with other like-minded fellow bawajis); so heartiest congratulations my dear bawi (i obviously cant call u “my bawi bride” :-D)and keep our flag flying proudly high.
I do have one such story and would love to share it with u, its called “Whats ur Favourite dish?” and u can find it here on my blog:
i love ur idea about a sali boti pizza, but i do have some practical questions i need to ask, so pl bear with me, (fikar not-its got nothing to do with the recipe, per se):
1. i do live in a place in india which experiences a really good winter and thats when 1 obviously wants to bake the most. now, in winters i am unable to get my bread dough to rise adequately so, do u suggest i buy a bread machine? will a bread maker help in “rising” of the dough?
2. if so, any suggestions on good brands and ideal capacity (v r just the 2 of us) and if not, then what can i try to improve the quality of my bread dough? i do not face this problem in summers.
3. can a bread machine b used for all shapes and sizes of bread or just ur regular loaf and pizza base?
4. also, can any OTG bread recipe be executed in the machine or do i need to tweak it for timing and procedure?
i hope i haven’t bored u with the long rant and essay-type questions,
looking forward to hearing from u,
Perzen PATEL says
Thank you for your lovely feedback – I am so glad that my stories and recipes remind you of home and hearth. Ill answer your questions but please note I am not a bakery expert so I may not be the right person to help you out with the most accurate info.
1. Bread machines simplify life. If you like having freshly baked bread and you’re a small family, a bread maker is a boon! Your bread dough not rising can be resolved if you allow your dough to proof in a warmer place – say inside a pre-heated oven that’s been switched off.
2. I got my bread maker from New Zealand and its a Panasonic one. You only use the basic setting most of the time so no need to get anything too fancy
3. The bread maker makes a regular loaf BUT you can make various doughs like pizza, focaccia, knots etc and then shape and bake in your OTG
4. OTG bread recipes will generally work but most bread makers come with an exhaustive recipe book of all kinds of bread. I’d suggest using those first and then moving onto manual recipes later.
Please do keep reading the blog and sharing your feedback. Good luck with the baking – there’s nothing quite like freshly made bread!
Hi…. I would like to know that if iI d not have machine for baking then what can be the substitute for baking? I just have normal microwave.