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       : 5 (It is better to use Kashmiri chillies for better colour, also number of chillies can be varied as per your requirement of spiciness) Tamarind         : 10

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                  -  2 tsp Mustard seeds                                   -  3/4 tsp Hot Water                                          -  4 cups curry leaves Oil Salt Preparation  Chop onions, green chillies and ginger.Heat oil in a non stick pan and splutter mustard seeds and urad dal. Add curry leaves, ginger, green chillies, onion and saute for 2 minutes. Add rawa and saute for another 1 minute. Now pour hot water into this and required salt. Close the lid and when half of the water is absorbed, add vegetables. Cook till all the water is absorbed. Serve hot.

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.      Paprika powder: 1 teaspoon (Kashmiri chili powder can be used) 8.      Pepper powder: 1 teaspoon 9.      Tab

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                            -  1 tbsp Ginger- garlic paste         -  2 tbsp Cashew nuts                     -  12-14 nos Cheddar cheese                -  2 tsp Mil

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 cool. Roast cashew nuts and peanuts and let it cool. Grind rice to a fine powder and sift with a strainer to get the coarse pieces out. Boil jaggery with little water and keep it aside. Grind cashews, peanuts, grated coconut and mix it with melted jaggery and rice powder. Make lemon sized balls out of it with your hand.

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                        - 75 gm 7.                 Mustard seed               - 1 tsp 8.                 Red chilly                    - 3 nos 9.                 Fenugreek powder       - 1 tsp 10.             Green chillies               - 10 gm 11.             Coconut oil                  - 3 tsp 12.             Salt 13.             Curry leaves Preparation 1.    Boil 2 ½ litres of water and soak tamarind in this. Extract pulp from this tamarind and strain it. 2.    To this pulp, add one more litre of water and turmeric powder, chilli powder, asafoetida, jaggery and curry leaves and keep it on flame. 3.    When it starts boiling, add 1 tsp of coconut

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 chopped)                     -  8 nos Cardamom powder                             -  1 tsp Preparation Heat ghee in a thick bottomed pan, add chopped shallots, cashews, raisins and fry it till golden brown. Add rice flakes to this and dry fry till crispy. Remove this from pan and add grated coconut, cook on low flame. After 2 minutes, add sugar and stir continuously.Add cardamom powder and mix well. When the coconut gets mixed with sugar and gets dry, add the roasted rice flakes. Mix all well and sweet rice flakes fry is ready.

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                    -     1/4 tsp sugar                                       -     1 tsp salt                                          -    as required Oil                                           -    2 tbsp Lemon juice                            -    optional Curry leaves                            -    for garnishing         Grated coconut                        -    for garnishing  Preparation Rinse the poha in water until they become soft. Add  sugar, salt and turmeric powder to the poha and mix well. Heat oil in a pan and crack mustard seeds.Add on