இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Salna and Parotta is a yummy combination. Parotta – Salna is very popular among many roadside restaurants. Salna is delicious not only with parotta but also with chapati, egg dosa, and kothu parotta. Delicious salna can be easily made at home, I make salna without adding any vegetables. You can add vegetables like carrots, potatoes, peas, or even chicken or eggs if you like.
Recipe Notes
- Salna can be made using any of the sesame oil or peanut oil.
- It is delicious only if you add small onions for masala paste.
- You can add pepper to your taste.
- Coconut can be added generously to grind coconut paste.
- Add 125ml – 150ml of oil to make salna, so the oil will float on top.
- Salna is delicious only when the oil separates and floats to the top.
- When grinding coconut paste, you can add fried gram instead of cashew nuts.
- Add chili powder according to your taste.
Other varieties – Paneer Masala, Vegetable Kurma, Shahi Paneer, Mixed vegetable kurma, Tomato Kurma Recipe, Poori Masala, Paneer Butter Masala, Rajma Curry, Cauliflower kurma, Chana Masala, Stuffed Brinjal Curry.
Parotta salna recipe
- 1 tsp Cooking Oil
- 1 tsp Pepper
- 1 tsp Fennel seeds
- 1 tsp Cumin seeds
- 1 piece Cinnamon
- 3 Cloves
- 1 Star anise
- 3 Cardamom
- 100g Onions
- 2 Tomato
- 1/4 cup Grated coconut
- 7 Cashew nuts
- 1/2 tsp poppy seeds (soaked)
- 1/4 cup Cooking oil
- 1 Bay leaf
- 1/4 tsp Fennels seeds
- 1 Onion
- 1 tsp Ginger garlic paste
- Coriander leaves
- Mint leaves
- 2 Tomatoes
- Salt as needed
- 1/4 tsp Turmeric powder
- 2 tsp Chili powder
- 1 tsp Coriander powder
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Add 1 tsp cooking oil to a pan, when the oil is hot add 1 tsp pepper.
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Add 1 tsp cumin seeds, 1 tsp fennel seeds, 1 piece cinnamon, 3 cloves, star anise, and 3 cardamoms.
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Fry till a nice aroma comes out.
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Add 100g small onion and saute till soft.
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Add 2 tomatoes and saute until soft.
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Let it cool and add it to the mixer jar and grind finely.
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In a mixier jar, add 1 cup of grated coconut, 7 cashews, and add 1/2 tsp poppy seeds soaked in water for a while.
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Finely grind it.
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Add 1/4 cup of oil to a pan.
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When the oil is hot add 1 bay leaf, 1/4 tsp fennel seeds.
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Add 1 chopped onion.
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Fry the onion until translucent, and add 1 tsp ginger garlic paste, mint leaves, and coriander leaves and fry till the raw smell leaves.
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Add 2 ripe tomatoes and saute until soft.
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Now add the required amount of salt, 1/4 tsp turmeric powder, 2 tsp chili powder, and 1 tsp coriander powder.
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Add the ground masala paste and bring to a boil.
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After boiling, add the coconut paste and mix 2 cups of water.
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Cover and simmer over medium heat for 20 minutes stirring occasionally.
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Once the oil separates from the sides, sprinkle some coriander leaves.
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Serve hot with parotta.
இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Method
Step by Step Pictures
-
Add 1 tsp cooking oil to a pan, when the oil is hot add 1 tsp pepper.
-
Add 1 tsp cumin seeds, 1 tsp fennel seeds, 1 piece cinnamon, 3 cloves, star anise, and 3 cardamoms.
-
Fry till a nice aroma comes out.
-
Add 100g small onion and saute till soft.
-
Add 2 tomatoes and saute until soft.
-
Let it cool and add it to the mixer jar and grind finely.
-
In a mixier jar, add 1 cup of grated coconut, 7 cashews, and add 1/2 tsp poppy seeds soaked in water for a while.
-
Finely grind it.
-
Add 1/4 cup of oil to a pan.
-
When the oil is hot add 1 bay leaf, 1/4 tsp fennel seeds.
-
Add 1 chopped onion.
-
Fry the onion until translucent, and add 1 tsp ginger garlic paste, mint leaves, and coriander leaves and fry till the raw smell leaves.
-
Add 2 ripe tomatoes and saute until soft.
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Now add the required amount of salt, 1/4 tsp turmeric powder, 2 tsp chili powder, and 1 tsp coriander powder.
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Add the ground masala paste and bring to a boil.
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After boiling, add the coconut paste and mix 2 cups of water.
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Cover and simmer over medium heat for 20 minutes stirring occasionally.
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Once the oil separates from the sides, sprinkle some coriander leaves.
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Serve hot with parotta.
