Parotta Plain Salna
OMG!!! I finally made a perfect plain salna for parotta which I have been trying for years. This one came exactly the way I want. I read and tried so many recipes for salna and finally made one that tasted soo good when you soak it with parotta. You can actually add an omelette as a topping as well:)
Our love for parotta salna is never ending and that's why I have named my blog as parotta salna.
Cooking time - 20 min
Serving size - 3 people
Ingredients
For Grinding:
Oil - 1 tbsp
Cumin Seeds/Jeera - 1 tsp
Fennel Seeds/ Sombu - 1 tsp
Cinnamon stick/Pattai - 1/2 inch
Cardomom/Elakai - 2
Cloves/Krambu - 3
Star Anise - 2 sides of one flower
Couscous - 1 tsp
Cashews - 4
Coconut - 1/4 cup grated
Onion - 1 large
Tomato - 1 large
Green chilly- 1
Mint leaves - 2 tbsp
Corriander leaves - 2 tbsp
Garlic - 4
Ginger - 1/2 inch
Salt - as needed
Other Ingredients:
Turmeric powder - 1/2 tsp
Chilly powder - 2 tsp( adjust based on your spice level)
Corriander powder - 1 tsp
Cumin powder - 1 tsp
Garam masala powder - 1 tsp
Curry Leaves
Steps :
1. In a pan, add oil, cumin, fennel, cinnamon stick, cardamom, cloves and 2 pieces from 1 Star Anise. Once everything started to pop, add onion and cook until it becomes translucent, add garlic, ginger and green chilly. Cook for 2-3 minutes. Add tomatoes and cook until it turns mushy. Add mint and coriander leaves. Finally add couscous, cashews and coconut and cook for 2 minutes. Switch off the flame and once the mixture cools down, grind it to a fine paste.
Tips - Make sure you are not adding too much whole garam masala, otherwise the salna will have a strong masala flavor.
2. In a pressure cooker, add 1 tbsp oil and then add curry leaves. Then add all the powders - turmeric, chilly, coriander, jeera and garam masala, mix well and don't burn the masala powders. Then add the ground mixture, cook for a minute. Add water until the salna comes to a watery consistency as we get in the restaurant.
3. Now close the pressure cooker and cook for 1 whistle. Turn off and release the weight. Keep it in low flame for 3 minutes.
And the yummy salna is ready to marry parotta!! You can eat it with dosa as well but I am definitely going to have it with parotta.
Our love for parotta salna is never ending and that's why I have named my blog as parotta salna.
Cooking time - 20 min
Serving size - 3 people
Ingredients
For Grinding:
Oil - 1 tbsp
Cumin Seeds/Jeera - 1 tsp
Fennel Seeds/ Sombu - 1 tsp
Cinnamon stick/Pattai - 1/2 inch
Cardomom/Elakai - 2
Cloves/Krambu - 3
Star Anise - 2 sides of one flower
Couscous - 1 tsp
Cashews - 4
Coconut - 1/4 cup grated
Onion - 1 large
Tomato - 1 large
Green chilly- 1
Mint leaves - 2 tbsp
Corriander leaves - 2 tbsp
Garlic - 4
Ginger - 1/2 inch
Salt - as needed
Other Ingredients:
Turmeric powder - 1/2 tsp
Chilly powder - 2 tsp( adjust based on your spice level)
Corriander powder - 1 tsp
Cumin powder - 1 tsp
Garam masala powder - 1 tsp
Curry Leaves
Steps :
1. In a pan, add oil, cumin, fennel, cinnamon stick, cardamom, cloves and 2 pieces from 1 Star Anise. Once everything started to pop, add onion and cook until it becomes translucent, add garlic, ginger and green chilly. Cook for 2-3 minutes. Add tomatoes and cook until it turns mushy. Add mint and coriander leaves. Finally add couscous, cashews and coconut and cook for 2 minutes. Switch off the flame and once the mixture cools down, grind it to a fine paste.
Tips - Make sure you are not adding too much whole garam masala, otherwise the salna will have a strong masala flavor.
2. In a pressure cooker, add 1 tbsp oil and then add curry leaves. Then add all the powders - turmeric, chilly, coriander, jeera and garam masala, mix well and don't burn the masala powders. Then add the ground mixture, cook for a minute. Add water until the salna comes to a watery consistency as we get in the restaurant.
3. Now close the pressure cooker and cook for 1 whistle. Turn off and release the weight. Keep it in low flame for 3 minutes.
And the yummy salna is ready to marry parotta!! You can eat it with dosa as well but I am definitely going to have it with parotta.
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