Veg Salna Street Style..

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Onion 1 big finely chopped
Tomato 2 finely chopped
Ginger garlic paste 1 spn
Potato 2 diced optional
Dry peas soaked 1/2 cup optional
Green chilli 2
Cinnamon 1 inch
Fennel seeds 2 spn
Cardamom 2
Star annise 1
Bay leaves 1
Marati mokku 2
Coconut grated 1 cup
Cashew 10 to 12
Turmeric 1/2 spn
Chilli powder 2 spn
Corriander powder 1 spn
Garam masala 1 spn
Salt as required
Oil 2 spn
Corriander leaves for garnishing

Grind coconut, fennel seeds 1 spn, cashew
Make it as fine paste. Keep aside..

Heat a pressure cooker.. i did it in instant pot..
Heat oil..
Add cinnamon, cardamon, bay leaves, star annise, fennel seeds 1 spn and marati mokku..
Fry well until nice aroma comes..
Add in onions
Fry until translucent..
Add green chilies
Add in ginger garlic paste fry well
Add all spice powders fry for a minute..
Add in tomatoes..
Fry until mushy..
Add veggies if you are adding..
Add the coconut masala paste and water as required..
Add salt.. cover and cook for 6 to 8 minutes in ip.. if you’re using pressure cooker adjust the time..
Once its done garnish with chopped corriander leaves..
Simple and Tasty street style salna ready..
We can use any desired veggies..
We can prepare chicken or mutton salna the same method.. This gravy is suitable for any tiffin item also pulav too not only parota ..

Tomato Bath & Chicken Handi

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Tomato Bath & Chicken Handi

Tomato 2
Onion 1
Ginger garlic paste 1 spn
Capsicum 1/2 diced optional
Mint corriander leaves handfull chopped
Coconut oil 2 spn
Dry grinded biryani spices powder 2 spn
Basmati rice 1 cup
Chilli powder 2 spn
Garam masala 1 spn optional
Coconut milk 1/2 cup
Salt as required

Heat coconut oil in instant pot or pressure cooker
Add the biriyani spices powder
Add in onions fry until translucent
Add ginger garlic paste
Fry until raw smell leaves
Add tomatoes fry until mushy
Add chili powder and garam masala
Add rice coconut milk and 1 cup water
Add in mint corriander leaves
Check salt
In ip rice mode keep low pressure for 8 minutes.. if its pressure cooker medium flame 1 whistle is fine..
Serve hot with raita or gravy…

Chicken Handi

Chicken 1/2 kg
Onion 1
Ginger garlic paste 1 spn
Tomato 1
Ginger thinly sliced 1 spn
Green chilli or capsicum 1/2 cup chopped
Turmeric 1/4 spn
Chilli powder 2 spn
Corriander powder 1 spn
Garam masala or chicken masala 1 spn
Curd 1/2 cup
Salt as required
Dry Kasuri methi leaves 1/2 spoon crushed
Oil 2 spn

Heat oil in a pan
Add ginger garlic paste
Add in onion fry for a minute
Add in chicken fry until chicken turns white
Add in tomato and spice powders..add little salt..and 1 cup water
Cover and cook for 10 minutes
Add curd now
And kasuri methi leaves too..
Add thinly sliced ginger and green chili or capsicum.. cook for 1 minute..
Fry until oil separate from gravy..

Yummy chicken handi ready..

Wheat Biscuit or Sakaraipaarai

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Wheat flour 2 cup
Powdered sugar 1 cup or 3/4 cup
Cardamom powder 1 spn
Ghee or melted butter 2 spn
Salt a pinch
Oil for deep frying

In a mixing bowl add wheat flour, powdered sugar, ghee, salt, cardamom powder..
Mix well.. add water little by little to make smooth tight tough..
Roll the dough like 1/2 inch thick and cut into diamonds using sharp knife as shown in step 2..
Deep fry in oil medium flame until it turns brown..
Dry the oil in a tissue. Make it cool..
Store it in a air tight container for longer use..

We can do the same in All purpose flour too..

Arisi Parupu Sadham or Dhal Rice

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Sona masuri rice or any kind 1 cup
Toor dhal 3/4 cup
Onion 1 diced
Tomato 1
Garlic pods 7 to 8
Cumin seeds 1 spn
Whole pepper 1/2 spn
Turmeric 1/2 spn
Mustard seeds 1/4 spn
Curry leaves few
Red chilies 3
Salt as required
Oil or ghee 2 spn

Soak rice and dhal with water
Heat oil or ghee in a pressure cooker..
Add mustard seeds
Add in curry leaves, red chili, cumin seeds, pepper and garlicpods.. fry for a minute..
Add onion fry for a minute
Add tomatoes fry again..
Add turmeric and salt..
Add soaked rice and dhal
Add 3 to 4 cup water..depends on what kind of rice you are using..
Check salt.. pressure cook for 2 whistle..

Healthy dhal rice ready…

Cauliflower 65

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Cauliflower 1
Chilli powder 1 spn
Corn flour 2 spn
Rice flour 1 spn optional
Garam masala 1 spn
Ginger garlic paste 1 spn
Salt as required
Oil for deep frying

Cut and clean cauliflower with salt and turmeric..
Half cook cauliflower either in microwave or boiled water..
Add in all spice powders , ginger garlic paste and salt..
Deep fry in oil until it becomes crispy..

We can use store bought gobi 65 masala too..
Sever with sliced onion and cut lemon ..

Poha Jaggery / Vella Aval

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Poha 1 cup
I used red thick poha
Jaggery 1 cup
Cardamom powder 1/4 spn
Grated coconut 1/2 cup
Ghee 3 to 4 spn
Cashew 7 to 8

Soak poha for 20 to 30 minutes
If its thin poha 10 to 15 minutes..
Roast cashew in ghee

Heat a pan
Add jaggery and add water 1/2 cup
Just immerse the jaggery
Melt it and strain the impurities..
In the same pan add the jaggery surup
Boil until one strain consistency turns around.
Add soacked poha and mix well..
Once it mixed well add cardamom powder, roasted cashew and coconut..
Cook for few more minutes..
Add ghee and cook for 2 minutes…
Adjust the cooking time depends on thin or thick poha..
All done..

Yummy healthy poha sweet ready..

Cheesy Chicken Pasta

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Chicken 250 g
Pasta 1 cup
Tomato 2
Onion 1 finely chopped
Garlic 8 to 10
Oregano 1/2 spn optional
Dry Basil leaves 1/2 spn optional
Chilli flakes 1 spn
Pepper powder 1 spn
Salt as required
Butter 2 spn
Cheese 1 cup (i used mozzarella)

Boil tomatoes .. remove skin and make it as puree.. i did it in microwave 4 minutes..

Heat butter in a pan
Add finely chopped garlic fry until brown..
Add the onions.. fry for a minute
Add chicken peices and salt a little
Fry until chicken turns white..
Add tomato puree and pepper powder..
Add pasta too..
Add 2 cups of water..
For 1 cup pasta 2 cup water is enough..
Cover and cook for 15 minutes medium flame..
Open and cook until the gravy becomes thick..
Add oregano, basil and chili flakes…
Check salt too..
Fry well
Add grated cheese on the top.
Cover and cook in medium flame until cheese melt fully.. mix if u want.. or serve as it is..

It will Taste like restaurant style…

Mixed Vegetable Gravy

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Carrot , beans, potato, beetroot each 1 cup chopped
Ginger garlic paste 1 spn
Onion 1
Tomato 2
Turmeric 1/4 spn
Chilli powder 2 spn
Green chili 2
Corriander powder 1 spn
Garam masala or kurma masala 1 spn
Cashew 6 to 7
Fennel seeds 1 spn
Salt as required
Corriander leaves for garnishing
Oil 2 spn

Pressure cook or steam the veggies with little salt
Keep aside..
Grind cashew and fennel seeds with little water.. like a paste.. keep aside..

Heat a pan
Add oil..
Add in onions and green chilli
Fry well.. add in ginger garlic paste.
Fry until raw smell leaves..
Add in spice powders.. fry few minutes..
Add tomatoes fry until mushy..
Add the veggies. Don’t discard the excess water from cooked veggies..
Add water if u want..
Once boiled well add the cashew paste..
Cook until it becomes thick..
Garnishing with corriander leaves..
Gravy ready to serve..

Adding beetroot gives different taste and colour to the gravy..
Its suitable for chapati ,dosa also for pulav too..

Simple Spinach Pulav

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Spinach 1 bunch
Basmati or sona masuri rice 1 cup
Ginger garlic paste 1 spn
Onion 1 thinly sliced
Tomato 1 diced
Green chili 5
Cumin seeds 1 spn
Bayleaves 1
Cinnamon 1
Cloves 2
Cardamom 1
Ghee or oil 2 spn
Salt as required

Heat ghee or oil in a pressure cooker.. i did it in instant pot
Add bay leaves , cinnamon, cloves, cardamon
Fry for a minute
Add onions fry until translucent
Add ginger garlic paste
Fry until raw smell leaves
Add tomatoes fry for few minutes..
Add spinach now fry until water evaporates..
Add soaked rice water and salt..
Pressure cook 1 whistle in medium flame..
In ip keep rice mode low pressure for 8 minutes..
All done..
Serve hot with gravy or raitha…