Safna's Cook Book

Ingredients Egg - 4 nos Onion - 3 nos (thinly sliced) Tomato - 1 big (thinly sliced) Green chilli - 2 nos (finely chopped) Ginger - garlic paste - 1 tbsp Kashmiri chilli powder - 1 tbsp Turmeric powder - 1/2 tsp Coriander powder - 1 1/2 tbsp Garam masala - 1 tsp Curry leaves - few Coriander leaves - 1 tbsp Coconut oil - 2 tbsp Preparation Boil eggs, remove shells and make a small cut on sides to get masala inside. Take a Kadai, pour coconut oil and add curry leaves, sliced onions. Saute it for 3 minutes. Add ginger - garlic paste, green chillies, tomatoes and mix well. When oil starts to separate, add all spice powders. Toss well till the raw smell of spice powder goes. Adjust salt and add water to the consistency of gravy needed. When gravy starts to boil, add boiled eggs. Cover and cook for another two minutes. Switch off the flame and garnish with coriander leaves. Serve with Appam, chapati.

Ingredients Prawns - 250 g (cleaned and deveined) Ginger-Garlic paste - 2 tbsp Tandoor masala powder - 1tsp Red chilli powder - 1 tsp Turmeric powder - 1/4 tsp Yoghurt - 2 tbsp  Lime juice - 1 tsp Salt - to taste Butter - for spraying before grilling Preparation Add turmeric powder, salt, lime juice to cleaned prawns. Keep this aside for 15 minutes. Mix yoghurt with ginger-garlic paste, tandoor masala, red chilli powder and marinate the prawns with this masala for 2 hours. Screw the prawns in skewer, brush with butter and grill in the oven for 7 minutes on both sides. Serve hot with rice or Appam.