இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Salna is delicious with parotta, chapati, idli, dosa, egg paniyaram, egg dosa etc. Hotels offer a wide variety of salna, such as thick salna, plain salna, vegetable salna, chicken salna etc. It is very simple to prepare plain salna at the home. Salna is popular for its spices, you can prepare such a flavorful salna with readily available ingredients at home.
Notes
- I have added spices like cloves, cinnamon, etc., you can grind them and use them as powder if desired.
- Instead of adding cashews, you can add peanuts or roasted grams.
- The amount of salna will vary depending on the size of the onion-tomato mixture. If more salna is required, increase the number of onions and tomatoes and add spices accordingly.
- Do not skip mint leaves, it will give that taste and aroma to Salna.
- Boil over medium heat for 20 to 25 minutes, after adding coconut paste and water, so the salna will be cooked thoroughly.
- For hotel style salna, use a generous amount of oil.
Other Varieties – Restaurant Style Salna, Hotel Style Chicken Gravy, Paneer gravy, Egg Masala, White Sauce Pasta, Vegetable Kurma, Egg Curry, Masala Dosa, Kothu Parotta, Veg Hakka Noodles, Parotta, Veg Salna, Mixed vegetable kurma, Idiyappam, Poori Masala, Poori recipe, Homemade Pizza, Cauliflower kurma, Chana Masala
Salna is delicious with parotta, chapati, idli, dosa, egg paniyaram, egg dosa etc. Hotels offer a wide variety of salsa, such as thick salna, plain salna, vegetable salna, chicken salna etc. It is very simple to prepare plain salna at the home.
- Sesame oil / Peanut oil - 5 tsp
- Bay leaf - 1
- Fennel seeds - ½ tsp
- Cinnamon- 1 piece
- Cardamom - 3
- Cloves - 4
- Onions - 2
- Curry leaves - few
- Coriander leaves - few
- Mint leaves - few
- Ginger garlic paste - 2 tsp
- Tomatoes - 2
- Salt - as needed
- Turmeric powder - ¼ tsp
- Chili powder - 1 tsp
- Coriander powder - 2 tsp
- Garam masala - ½ tsp
- Coconut - ¼ cup
- Cashew nuts - 5
- Fennel seeds - ½ tsp
- Poppy seeds - ½ tsp
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Add 5 tsp oil to a pan.
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When the oil is hot, add 1 bay leaf, ½ tsp fennel seeds, 1 piece cinnamon, 3 cardamoms and 4 cloves.
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Add 2 finely chopped onions and fry until the onions are golden brown.
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Once done, add curry leaves, coriander and mint leaves.
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Add 2 tsp of ginger garlic paste.
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Cook until the raw smell leaves and add 2 chopped tomatoes, cook until tomatoes are tender.
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Add the required amount of salt,¼ tsp turmeric powder, 1 tsp chilli powder, 2 tsp coriander powder and ½ tsp garam masala and cook for a minute.
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Add the required amount of water and bring to a boil until the oil separates on the sides.
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In a mixer jar, add ¼ cup grated coconut, 5 cashew nuts, ½ tsp fennel seeds, ½ tsp poppy seeds.
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Add a little water and grind finely.
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Add it to the prepared spice mixture and then add 1 ½ - 2 litres of water.
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Cover and simmer on medium heat for 20 - 25 minutes.
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When the oil separates on the sides, sprinkle little coriander leaves.
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Serve hot with parotta.
Method
Step by Step Pictures
-
Add 5 tsp oil to a pan.
-
When the oil is hot, add 1 bay leaf, ½ tsp fennel seeds, 1 piece cinnamon, 3 cardamoms and 4 cloves.
-
Add 2 finely chopped onions and fry until the onions are golden brown.
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Once done, add curry leaves, coriander and mint leaves.
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Add 2 tsp of ginger garlic paste.
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Cook until the raw smell leaves and add 2 chopped tomatoes, cook until tomatoes are tender.
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Add the required amount of salt,¼ tsp turmeric powder, 1 tsp chilli powder, 2 tsp coriander powder and ½ tsp garam masala and cook for a minute.
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Add the required amount of water and bring to a boil until the oil separates on the sides.
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In a mixer jar, add ¼ cup grated coconut, 5 cashew nuts, ½ tsp fennel seeds, ½ tsp poppy seeds.
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Add a little water and grind finely.
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Add it to the prepared spice mixture and then add 1 ½ – 2 litres of water.
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Cover and simmer on medium heat for 20 – 25 minutes.
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When the oil separates on the sides, sprinkle little coriander leaves.
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Serve hot with parotta.
