If any one knows the receipee of Salna (called roti-salna) mostly sold in Tirunelveli hotels. Its a gravee type.
- From: jeyamala (@ dialup2041.networldnoc.net)
on: Wed Nov 13 17:06:54
in a kadai pour little oil and add mustard and urad .when it sputters add 1 tsp ginger garlic paste and saute for some time then add half chopped onion and fry till brown then add 2 tomato and fry till it becomes mixture. Add 1/2 tsp garam masala and 1/2tsp chilli powder and corriander powder and let it boil. if preferred can add finely grated coconut to this. then add one whole egg and mix it well and let it stand till it becomes thick.garnish with corriander leaves and lemon juice.
try this u may like it
- From: Venkat (@ 168-215-22-23.gen.twtelecom.net)
on: Tue Dec 24 16:10:35
I am from kovilpatti in Tuticorin Dt. The above receipe is bit close, but any one help me to find the typical parotta salna recipe which is served in Non Veg hotels in southern TamilNadu like Kovilpatti, tuticorin , dindugal , virudunagar. I have been trying for a long time. Any help is appreciated
- From: Pearl Subramanian (@ 184.108.40.206)
on: Tue Feb 18 08:58:05
1/2 kg of sliced fish; 1 onion finely sliced;
3-4 cloves garlic - crushed;
2 tablespoons oil; 1/2-1 teaspoon curry powder or Kolumbu podi
1/2 cup tomatoes
1/4 cup water; salt to taste.
Heat oil in frying pan and fry the sliced onions and garlic until the onion are translucent. Add the curry powder and fry for a further 2 mins.on low heat. Now add tomatoes & continue to fry till tomatoes are soft, add water, and salt; cook 4 minutes more.
Meanwhile rinse the fish slice, drain & keep aside, add 1/4 tspn saffron pwd, salt, & 1/2 tspn chillie pwd with 2-3 tbspns lime juice- mix fish slices well so that the masala coates the slices; shallow fry lightly, when the curry is ready add these slices & bring to a bubble, remove & serve.
In case U do not want to use fish, U could use Brinjals-in which case fry the Brinjals & add to the curry.
- From: someone (@ ac9e3fb2.ipt.aol.com)
on: Wed Mar 26 16:40:56
Kovilpatti veg salna
Fry onions in a kadai then ginger garlic,then tomato fry for a while,add finely chopped carrot,potato,and cooked peas fry and add water.now add chilli pow,malli pow,little garam masalaand salt.cook for a while.it will be as good as king metro.
- From: Priya (@ keane-bh-2.keane.com)
on: Fri Mar 28 14:41:26
I tried this and it was very good. Thks for the recipes.
- From: Darwin Jeyaraj (@ 220.127.116.11)
on: Mon Mar 31 21:07:16
The above are not the recipes for salna that is served in roti stalls in tirunelveli. I can see what subbu was getting to when he started this request. I would be a great favor for all the rotti-salna lovers.
Anyone knows of a good frozen rotti available in the US. A good rotti recipe can help as well, if it is easy enough..........
- From: Sathyabama Kanakasabai (@ )
on: Tue Feb 3 18:27:38
Hai, I can help you with the recipe for parotta salna which is famous in cuddalore district.
chicken 1/2 kg for 6 -8 people(chicken is mainly for the flavour)
onion finely cut 2
green chilli 1or 2
ginger garlic paste little
cinnamon,clove each 2-3
peanut/ground nut fried 100gms
jeeragam 1 tsp
red chilli powder2 tsp
daniya powder 3 tsp
grind coconut,ground nut,pepper and jeeragam with adequate water.
To 1 tbsp oil in a pan add clove,cinnamon then ginger garlic paste then add onion fry till it becomes light brown then add tomato and green chillies, fry nicely then add red chilli powder, daniya powder fry for few secs., add chicken fry all together then add water , when chicken is cooked and the content boils slow the fire and add the ground paste. cook for 5-10 minutes. add some coriander leaves at the end.I think this recipe gives a taste as similar as the one we eat in the hotel.Best of luck.
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