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03/12/2013

Parotta Veg Salna Recipe | Side Dish for Chapathi


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For me, Salna is the only best combo for Parotta. In my young age, there used to be a very small restaurant at the entrance of our street. It gets so busy in the evenings where people used to come just for the parotta and salna. When we cross that restaurant in the evening time, no one can escape from the magical aroma of that salna. It was from that time I started liking it.
 
The smell of this salna as such will be more inviting and I always think what will be the secret ingredients to get that awesome flavour. After exploring in couple of books and blogs, here I am with my version of it.  It can be served as side dish for parotta, paratha or dosa.

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Ingredients
Cauliflower 15 florets
Onion 1/2 No
Tomato 1/2 No
Green Chillies 2 Nos
Turmeric Powder A Pinch
Salt To Taste
Oil 1 Tablespoon
To Grind
Cinnamon Small Stick
Cardamom 3 Nos
Black Stone Flower 1 No
Fennel Seeds 1 Teaspoon
Black Pepper 1 Teaspoon
Onion 1/2 No
Tomato 1/2 No
Curry Leaves 10 Nos
Chilli Powder 1 Teaspoon
Coriander Powder 1 Teaspoon
Grated Coconut 2 Tablespoons

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Preparation Method
  • Heat a pan and add oil. Once it is hot, add cinnamon, cardamom, black stone flower.
  • Add fennel seeds, black pepper and fry for few seconds.
  • Add onion and saute them well.
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  • Add tomatoes and cook till it becomes mushy.
  • Add Curry leaves. Add chilli powder, coriander powder and mix them well.
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  • Add grated coconut and fry for a minute.
  • Allow it to cool down and grind to a fine paste. Keep it aside.
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  • In another pan, add oil. Add onion, green chillies and saute well.
  • Add tomato, turmeric powder, salt and saute them well.
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  • Now add the washed cauliflower florets and mix well.
  • After 2 – 3 minutes, add little water and cook the cauliflower for 3  minutes.
  • Add the ground masala to it and mix well.
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  • Cook till it reaches the required consistency.
  • Transfer to the bowl and serve with parotta, paratha or dosa.
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