Peas Masala Recipe Ingredients: 3 onions, 3 cloves, 1 piece of cinnamon, a small amount of roasted gram (pottukadalai) or 8 cashew nuts, 1 spoon chili powder, 1 spoon coriander powder, 1/2 tsp garam masala, oil, fennel seeds (soumbu), ginger-garlic paste, 1 cup green peas, salt, 1 cup water, and 1 ladle of curd. Step 1 (Grinding): Sauté 3 chopped onions in a pan with a little oil until soft. Let it cool. In a mixer, add the cooled onions, 3 cloves, 1 piece of cinnamon, roasted gram (or 8 cashews), 1 spoon chili powder, 1 spoon coriander powder, and 1/2 tsp garam masala. Grind into a very smooth paste. Step 2 (Cooking): Heat oil in a pressure cooker. Add a few fennel seeds. Add ginger-garlic paste and sauté well until the raw smell disappears. Add 1 cup of green peas and sauté for a minute. Step 3 (Pressure Cook): Add the ground gravy paste, required salt, and 1 glass of water. Close the cooker and cook for 3 whistles. Step 4 (Finishing): Once the pressure releases, open the cooke...
Hotel Style Parotta Salna Recipe (Empty Veg Salna)
Ingredients:
1. To Sauté & Grind (Masala Paste):
Grated coconut – \frac{1}{2} cup
Cashew nuts – 5
Poppy seeds (Gasa gasa) – 1 tsp
Fennel seeds (Soambu) – 1 tsp
Cumin seeds (Jeeragam) – \frac{1}{2} tsp
Black pepper – \frac{1}{2} tsp
Roasted gram (Pottukadalai) – 1 tbsp
Dried red chilies – 2 (optional)
2. For the Gravy:
Onions – 2 (finely chopped)
Tomatoes – 2 (finely chopped)
Ginger-garlic paste – 1 tbsp
Mint leaves & Coriander leaves – a handful
Green chilies – 2 (slit lengthwise)
Turmeric powder – \frac{1}{2} tsp
Red chili powder – 1 tsp
Coriander powder (Dhania powder) – 2 tsp
Garam masala – 1 tsp
Salt & Water – as required
3. For Tempering:
Cooking oil or Ghee – 3 tbsp
Mustard seeds – \frac{1}{4} tsp
Cinnamon – 1 small piece
Cloves – 2
Cardamom – 2
Stone flower (Kalpasi) – a small pinch (essential for the authentic hotel aroma)
Bay leaf – 1
Curry leaves – 1 sprig
Instructions:
Prepare Masala Paste: Heat a tiny splash of oil in a pan and lightly sauté all ingredients listed under "To Sauté & Grind". Once cooled, grind them in a mixer with a little water into a smooth, fine paste. Set aside.
Tempering: Heat 3 tablespoons of oil or ghee in a pressure cooker or deep bottom kadai. Add cinnamon, cloves, cardamom, stone flower, bay leaf, mustard seeds, and curry leaves. Let them sizzle.
Sauté Aromatics: Add the finely chopped onions and slit green chilies. Sauté until the onions turn deeply golden brown (this golden finish gives the salna its signature rich color).
Add Paste & Greens: Stir in the ginger-garlic paste and sauté until the raw smell completely vanishes. Add half of the mint and coriander leaves, cooking for a minute.
Spice Base: Add the chopped tomatoes and cook until completely mushy. Lower the heat, add turmeric powder, chili powder, coriander powder, garam masala, and salt. Sauté until the oil beautifully separates from the masala.
Simmer the Gravy: Pour in 2 to 3 cups of water and bring it to a rolling boil. Parotta salna should have a thin, fluid consistency.
Add Coconut Paste: Pour in the prepared smooth coconut-cashew paste. Blend well and let it simmer on medium-low flame for 5 to 10 minutes (or cover and pressure cook for 2 whistles).
Final Touch: Once the rich oil layer floats completely to the top, garnish with the remaining fresh mint and coriander leaves. Turn off the heat. Your aromatic, street-style Parotta Salna is ready to be poured over hot flaky butter parottas!
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