Safna's Cook Book

Tomato soup is an easy and healthy soup that we can make with ingredients that you have at home.The primary ingredient of this soup is tomato but to  adjust the tangy taste of tomatoes, we are adding a small quantity of carrot also.It can be made in a variety of ways like removing the skins or without removing, clear soup or thick soup, by adding fresh cream or without adding etc.I made this without removing skin and not adding fresh cream by giving a smooth thick consistency.This soup can be topped with fresh cream or croutons.Croutons are just crispy bread pieces tossed well with oil or without oil. Ingredients Tomato - 5 large nos ( chopped) Carrot - 1 small (chopped) Onion - 1 medium (sliced) Celery - 2 tbsp (chopped) Garlic cloves - 6 nos ( chopped) Pepper corns - 6 nos Bay leaf - 1  Sugar - 1 tsp Crushed Pepper powder - 1/2 tsp Bread slices - 2 Salt - to taste Butter - 2 tbsp Olive Oil - 1 tbsp Preparation Heat butter in a pan and add bay leaf and oni

Basil chicken is a variety Thai dish which has got a unique taste. Not all may like this taste because the flavor of basil leaves is different from our normal masala leaves, still it has a unique taste.I made this as a curry but we can make it as a side dish by reducing the quantity of coconut milk and  adding 2 tbsp of cornflour. Ingredients Boneless Chicken  -  500 g Onion - 2 nos (finely chopped ) Garlic - 5 cloves (minced ) Jalapeno peppers - 2 (minced) Lime juice - 2 tbsp coriander powder - 1/2 tsp Black pepper powder - 3/4 tsp cumin powder - 1/2 tsp chilli powder - 1/4 tsp Turmeric powder - 1/2 tsp Cinnamon powder - 1/2 tsp Ground Cloves - 1/2 tsp Cardamom powder - 1/2 tsp Coconut milk   - 2 cup Fresh Gingerroot - 1 tbsp Fresh basil leaves - 3 tbsp Salt - to taste Oil - 4 tbsp Preparation Take pat dry chicken pieces in a bowl and add salt, lime juice, coriander, cumin, cloves, cinnamon, black pepper, chilli, turmeric, cardamom powder. Mix well and

Barbecuing was not familiar to us but now this has become usual for all, especially for those who enjoys outing with family and friends quite often. Barbecue parties have become common nowadays.We can make Barbecue with any type of vegetables, fruits, meats but the cooking time has to be adjusted according to that. The name barbecue has emerged from the Taino people of Carribean. This word was emerged to Europian languages and used as barbacoa which normally meant as sticks on the top of fire. I  used to think barbecue and grill are same but known by different names. Recently only I realized that both are different. Grilling means roasting the food items very fast over a high flame and barbecue means roasting in a low heat (without flame) for a longer time. Anyway, I am sure I don't need to explain what barbecue is. Earlier barbecue set was not easy to get, either you have to get it from abroad or make it. But, nowadays various barbecue sets are available in al

Paal vazhakka / plantain in coconut milk is a super delicious as well as a healthy dessert.Plantains cooked in coconut milk will take me back to my childhood days where my grandmother prepares this with her gifted hands that taste awesome.It is one of the famous Malabar desserts.Most of the people make this dessert with plantain, sago, and coconut milk.But I have followed my grandma's style without using sago. Ingredients Coconut milk - 1 cup (thick) Plantain - 1 (cut into small pieces) Coconut milk - 2 cups (thin) Cardamom powder - a pinch  Salt - a pinch Sugar - 4 tbsp Ghee - 1 tbsp Cashews - 6 nos Raisins - 5 nos Shallots - 1 tbsp (finely chopped) Preparation Take a thick bottomed Kadai and pour the thin coconut milk along with plantain. Cook for 10 minutes on medium flame until plantains become soft. Add the cardamom powder, sugar, salt and mix well. Add the thick coconut milk and keep on simmer for 5 minutes. Heat ghee in a small pan and

The name itself symbolise something different, Isn't it? It's a spicy chicken dry dish which is very delicious. It is a Chinese dish but I have customised this by giving an Indian flavour. Chicken tossed in sauces gives that a red appealing colour. This can be served as a starter or as a main dish. Ingredients For marination Boneless chicken - 500 g (cut into thin strips) Dark soya sauce - 1 tsp Red chilli sauce - 2 tsp Maida - 3 tbsp Corn flour - 1 tbsp Egg - 1 Ginger Garlic paste - 1 tbsp Pepper - 1 tsp Salt - to taste For sauce Onion - 1 (finely chopped) Capsicum - 1(finely chopped) Ginger garlic paste - 1 tbsp Red chilli sauce - 1 tsp Dark soya sauce - 1 tsp Tomato sauce - 2 tbsp Sugar - 1 tsp Salt - to taste Oil - for frying For garnishing Spring onion - 1 tbsp Dry red chilly - 2 Garlic - 2 tbsp(finely chopped) Preparation Take chicken in a bowl and add all the ingredients mentioned under marination. Mix well and keep