Safna's Cook Book

Those who likes spicy food, cannot forget about Chicken Vindaloo or fish Vindaloo.Vindaloo or Vindalho is an curry dish famous in the region of Goa, Konkan and some other parts of India. The name Vindaloo is derived from the portuguese dish carne  de vine d'alhos. Funny name right? We indians are so intelligent to rename it as simply Vindaloo. In the beginning itself, one thing need to be noted, this dish may not be liked by every body because of the sourness. Main ingredients of this dish are sour taste Vinegar, Tamarind etc. Ingredients Chicken          : 1/2 kg Potato             : 2 no. s Table salt        : 1 teaspoon Garlic              : 8 to 10 clove depending on the size Onion              : 2 no. s (When I made it, I used one onion and 6 sambhar onion to give a Kerala touch) Red chilly       :...

Ingredients Rawa                                                -  2 cups Onion(finely chopped)                     -  1 medium Green chillies                                    -  2 nos Ginger                                               -  1 inch piece Carrots chopped                                -  1/2 cup  Boiled green peas                             -  1/2 cup Split black gram skinless         ...

Steaks made of whatever meats are mouthwatering for all non-vegetarians. Steaks are common in all European or western menus. Nowadays, steaks started appearing in Indian menus also. American beef steaks are very famous. Steaks are easy to make but the best steak will be made only if you make it by taking enough time. Preparation will take 15 to 20 minutes only but the meat piece needs to be marinated at least for 12 hours in the prepared sauce. The best combination with steaks is smashed potatoes and boiled vegetables. Here I am going to show you how to make beef(buffalo meat) steak, mashed Potato, and boiled vegetables. Ingredients Beef steak 1.    Beef slice: ½ kg 2.      Crushed Garlic: 2 tablespoon 3.      Mustard sauce: 2 tablespoon 4.      Olive oil: 2 tablespoon 5.      Soya sauce: 2 tablespoon 6.      Balsamic vinegar: 2 tablespoon 7.  ...

Afghani chicken may be a rare item you might have seen in any of the Indian menus. This is nothing but tandoori chicken cooked with cheese, cashew nuts and cream. Afghani cuisines are almost similar to mughalai style. Preparation of both  are same but ingredients are different. Afghani chicken is purely spice less and healthy. Children will love this very much because of the colour, flavour and non spicy taste. Afghani chicken can be served with various types of chutneys. For children, it is better with Mixed vegetable salad ( combination of  fresh cream, dahi, cabbage, cucumber and capsicum ). For elders, it is better to have with spicy chutnies like green chutney made with mint leaves, coriander leaves and green chilly or Schezwan chutney.   Ingredients Chicken                           -  1 kilo Vinegar                        ...

Ingredients Rosematta Rice                -   500 g Grated Coconut                -   2 nos Cashew nuts                     -   500 g Peanuts                             -   500 g Grated Jaggery                 -   650 g                                           Preparation Wash and soak the rice for one hour and completely drain the water. Heat a thick bottomed pan on a medium - high heat and roast the soaked rice. We can hear a popping sound as the rice get roasted and keep on stirring to avoid burning. Rice should be golden brown and the popping stops when it is ready. Take it out and keep aside to ...

Ingredients       1.               Ginger (finely chopped) - 75 g 2.                Tamarind                      - 50 g 3.                 Turmeric powder         - 1 tsp 4.                 Chilly powder              - 1 tbsp 5.                 Asafoetida                   - 20 gm 6.                 Jaggery      ...

Ingredients Aval (Beaten brown Rice flakes)         -  1 kilo Grated Coconut                                  -  5 cups Sugar                                                  -  1/2 kilo Ghee                                                   -  150 g Cashew nuts                                       -  100 g Raisins                                                -  100 g Shallots (thinly c...

Ingredients Poha(flattened rice)                -    2 cups Onion                                     -    1 (finely chopped) Carrot                                     -    1 (grated) Boiled Green peas                  -     1/2 cup Roasted Peanuts                     -     2 tbsp Green chilli                             -     1 (chopped) Mustard seeds                         -     1 tsp Turmeric powder                   ...