Topic started by aathi (@ h0004e2127ddf.ne.client2.attbi.com) on Tue Jul 15 10:20:30 .
All times in EST +10:30 for IST.

Aanyone please give the roadside salna recipes that goes well for parotta?

Thanks

Responses:

• From: ALISON (@ 1cust225.tnt34.dfw9.da.uu.net) on: Tue Jul 15 11:39:58 EDT 2003
  
  WHATS SALNA
  
  
• From: aathi (@ h0004e2127ddf.ne.client2.attbi.com) on: Tue Jul 15 21:20:20 EDT 2003
  
  salna looks like kurma but it tastes different. Did anyone tried this salna in muniyandi vilas?
  
  
• From: Anu (@ 242837hfc96.tampabay.rr.com) on: Wed Jul 30 09:33:13 EDT 2003
  
  do anyone know about the salna recipe from madurai roadside restaurants?
  
  
• From: Anuu (@ 242837hfc96.tampabay.rr.com) on: Wed Jul 30 09:33:21 EDT 2003
  
  do anyone know about the salna recipe from madurai roadside restaurants?
  
  
• From: vinitha (@ h0004e2127ddf.ne.client2.attbi.com) on: Fri Aug 1 04:20:15 EDT 2003
  
  This is my cousins recipe..it tastes pretty close to kadai salna.Try it and let me know the results.
  Chicken Chaalna :
  
  Ingredients
  Chicken 2lbs
  Red onions 1 chopped
  Red chillies 6
  Coriander seeds 1tbs to 11/2tbs
  Cumin seeds 1 tsp
  Pepper 1/2 tsp
  Garlic 5 cloves
  Ginger 3 inches
  Curry leaves 7 to 10oil
  Tomatoes 2
  Coconut 1 big piece
  Poppy seeds 1 tsp
  Fennel seeds 1 tsp
  Cashews 5
  Cardomom 4
  Cloves 3
  Cinnamon 5 inches
  Staranise 1
  Bay leaf 1
  
  1st masala
  ------------
  Grind coriander seeds, cumin seeds, red chillies, pepper, ginger, garlic, curry leaves and half of the chopped red onions.
  
  2nd masala
  -----------
  Grind Coconut, cashews, poppy seeds, 1/2 tsp fennel seeds and one cardamom to a fine paste.
  
  
  Heat sesame oil in a pan and sauté the remaining onions and then the tomatoes.
  Keep frying until it becomes gooey.
  Now add the grind masala and fry until the raw smell goes (for about 7 mts)
  then the chicken and sauté until the chicken looses its color. Then add 2 cups of water, check the salt and close the
  pan and let the chicken cook.
  
  Once the chicken is cooked open the pan and add the 2nd masala and let it simmer for 15 mts. If
  you have a red food coloring dissolve 2 pinches of the coloring to 2tbs of water and add to the gravy.
  
  Do not let the Chaalna boil, let it simmer. Once the raw smell goes, heat some sesame oil in a pan
  and then add some 1/2 tsp fennel seeds, cardamom, cloves, cinnamon, staranise, bay leaf add few curry leaves and pour this tempering to the simmering chaalna. Turn off the stove and garnish with lots of chopped coriander leaves.
  
  
  
  

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