PAROTTA SALNA
INGREDIENTS
- Chicken - 250 g / mixed vegetables
- Oil - 1 tbsp
- Poppy seed - 1/2 tsp
- Cinnamon - 1
- Cloves - 2
- Mace - few
- Star anise - 1
- Fennel seeds - 1 tsp
- Curry leaves - 1 pinnate
- Onion - 1
- Salt as needed
- Ginger Garlic paste - 1 tbsp
- Tomato - 1
- Turmeric - a pinch
- Chilly powder - 1/2 tsp
- Coriander powder - 1 tsp
- Coconut - 1/4 cup
METHOD
- Dry roast coconut; poppy seed , Cool them, grind adding little water and set aside.
- Heat oil a pressure cooker; Add cinnamon, cloves, mace, star anise, fennel seeds and curry leaves.
- Once spices releases its flavor add sliced onions and salt.
- After onion turns golden brown, add ginger garlic paste; Saute.
- Now, add chopped tomatoes, turmeric; Cover and cook till tomato gets cooked.
- Then add chilly powder and coriander powder; Stir well.
- Add grounded coconut paste.
- Add chicken/mixed vegetables.
- Add water, cover lid and pressure cook for 1 whistle; simmer for 10 minutes.
- Take out of the flame, garnish with coriander leaves and serve with hot parotta.
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