The guys know what I am talking about, roti salna or barotta salna. This is a sinful south Indian street food loaded with aromatic spices. Usually non-vegetarian, this recipie is my grandma's beleive it or not. Goes well with barotta or layered roti made with maida. Its a real soul food. I enjoy cooking salna as much as eating it. On a nice sunday afternoon I send the wife and kids out to the park and start cooking with a couple of round of my favourite scotch!! (Make sure you cut the vegetables and measure the salt before you start your scotch ).
1. Ginger garlic paste
2. Garam masala powder - 1/2 tea spoon
3. Coriander powder - 2 teaspoons
4. Red chilli powder - 1 teaspoon (adjust as required)
7. 2 medium size onions diced
8. 4 ripe but firm tomatoes diced
9. 1 tea spoon popy seeds
10. Cashew nuts - 10
11. 1 cup chopped fresh cilantro
12. 1 cup fresh grated coconut ( frozen grated works well too)
11. green chilli to taste
13. Lemon juice to taste
14. Oil as needed - about 50 ml
15. Cauliflower, potato, tofu or paneer.
1. Blend the cilantro, cashew, coconut and poppy seeds into a smooth paste.
2. Heat oil in a pan and fry ginger garlic paste until golden brown.
3. Add the blended paste and fry till golden brown.
4. Add items 1 to 5 and fry for about 2 min.
5. Add onion , tomato and green chillis.
6. Add a cup of water and bring it to a boil.
7. Add your choice of item 15 and bring it to a boil for about 15 min.
Serve with rice, roti or rice noodles. Tummy salna is ready.