Hotel Style Salna

Ingredients:

Peas – ½ cup soaked overnight & boiled

Onion – 1

Tomato – 2

Green chilli – 1 or 2

Mint leaves – ½ cup

Coriander leaves – ½ cup

Red chilli powder – 2 spns

Turmeric powder – ½ spn

Coriander powder – 1 tbl spn

Fennel powder – 1 spn

Oil – 200 ml

Salt – as per taste

Ginger garlic paste – 2 tbl spn

To temper:

Bay leaf – 1 or 2

Cinnamon – 3

Cloves – 3

Cardamom – 3

Star anise – 2

Stone flower – 3

Fennel seeds – ½ spn

To grind:

Coconut – ½ cup

Cashew nuts – 15

Poppy seeds – 1 spn soaked for 30 mins

Preparation:
Heat oil in cooker, add tempering spices.

Add onion and green chilli sauté well. Then add ginger garlic paste cook till raw smell goes off.

Add chopped tomatoes and cook until mushy. Add mint & coriander leaves mix and cook.

Add boiled peas mix all well. Add salt, turmeric, fennel, coriander and red chilli powders mix well and add some water let it boil and cover it. Cook for 1 whistle and in slow flame 2 mins.

Open the cooker and heat again while boiling add coconut cashew paste. Let it boil, slow the flame and cook till oil separates or for 20 mins. Stir occasionally

Serve with parotta, roti and chapathi.

Chicken Semi-Gravy

Ingredients: 

Chicken – ½ kg

Onion – 1 sliced

Oil – 100ml

Salt – as per taste

Red chilli powder – 1 tgblspn

Turmeric powder – ½ spn

Marinate chicken:

Chicken – ½ kg

Curd – 5 tblspn

Ginger garlic paste – 2 tbl spn

Salt – ½ tspn

To grind masala:

Dry red chilli – 6

Coriander seeds – 1tblspn

Fennel seeds – 1 spn

Cloves – 2

Cinnamon – 3

Cumin seeds – ½ spn

Pepper – ½ spn

Shallots – 5

To grind paste:

Coconut – 5 peaces

Cashew nuts – 10

Preparation:

Marinate chicken with curd and ginger garlic paste for 1 hour.

Heat a pan add 1 spoon of oil add dry red chilli, coriander seeds, cumin seeds, cinnamon, cloves, pepper and fennel seeds roast and grind as a paste, then add shallots and grind it again.

In mixer add coconut and cashew nuts and grind into fine paste.

Heat a wide pan add 100ml oil and add onion sauté well then add ginger garlic paste cook till raw smell goes off.

Then add the masala paste cook for 1 min then add salt and marinated chicken pieces, close the lid cook for 10 mins. (it will release some water cook in that water itself, if there is no water you can add some water).

Check taste often.

Add red chilli powder, turmeric powder mix and cook for till oil separates. Then add coconut cashew paste add some water if needs, cook till oil separates.

Serve with briyani , rice, chapathi.

served with biriyani

Tomato chutney

Ingredients: 

Tomatoes – 5 roughly chopped 

Onion – 1 big roughly chopped 

Garlic – 10 

Red chilli powder – 2 table spoon or more 

Curry leaves - few 

Poppy seeds – 1 table spoon 

Cashew nuts – 10 

Cinnamon – 1 

Cardamom – 1 

Star anise - 1 

Salt – as per taste 

Oil – 150 ml 

Preparation:

Soak poppy seeds and cashew nuts in water for about 30 mins.
Grind tomatoes into puree, and grind onion, poppy seeds, cashew nuts and garlic into fine paste.


Heat a cooker (use long cooker to avoid spaterring), add oil and temper with cinnamon, cardamom and star anise, reduce the flame and then add chilli powder, after that increase the flame add grinded pastes immediately mix it, add curry leaves, salt then boil well . 


Then slow down the flame and boil it till oil separates. Stir occasionally.


Serve with idly, dosa and chapathi.