Safna's Cook Book

Peshawari chicken or Peshawari chicken Karahi (Kadai) is one of the famous food recipes in Peshawar city, Pakistan as the name implies. It is easy to make with simple ingredients but the taste of this dish cannot be explained in words.It has different cooking styles with more oil or less oil, spicier or less spicy that varies according to our taste. Here I made with medium oil and spiciness. Ingredients Chicken - 500 g Onion - 2 nos (finely chopped) Tomato - 2 big (finely chopped) Green chillies - 3 nos Ginger paste - 2 tbsp Garlic paste - 2 tbsp Coriander leaves - 3 tbsp Red chilli powder - 1 tbsp Pepper powder - 1 1/2 tbsp Garam Masala - 1 tsp Salt - to taste Curd - 2 tbsp Oil - 1/2 cup Preparation Heat oil in a Kadai and add chicken pieces, ginger - garlic paste, and salt. Saute for 8 minutes and remove chicken from oil. In the same Kadai, add chopped onion, Coriander leaves, green chillies and saute this for 2 minutes. Add curd, red chili powder, pep

Ada Pradhaman is a  dessert that is made especially during Onam and Vishu. It is a traditional Kerala dessert with rice, jaggery and coconut milk. A variation of this dessert is Palada Pradhaman with milk and sugar instead of coconut milk and jaggery. Ingredients Ribbon Ada - 200 g Coconut - 2 nos Jaggery - 500 g Ghee - 50 g Cardamom powder - 1/2 tsp Cumin seed powder - 1/2 tsp Cashew nut - 10 nos Raisins - 15 nos Preparation Clean the ribbon Ada in water.No need to cut, roast or soak it in water. Grind coconut in three stages. First, remove the thick coconut milk out of it. Second milk can be removed  by adding a little water. Cook the ribbon Ada in third stage coconut milk. Make jaggery syrup by boiling jaggery in a 1/2 cup water. When the ribbon Ada gets cooked,  add jaggery syrup to this.  After boiling it for some time, add the second stage milk and cook till it becomes a thick liquid. Add cardamom powder and cumin seed powder. Dried ginger powd

Ingredients Mango - 3 nos ( take raw mango ) Fenugreek - 1/2 tsp Mustard seed - 2 tsp cumin seed - 1/2 tsp Turmeric powder - 1/2 tsp Kashmiri chilli powder - 2 tsp Sugar - 1 tsp Garlic - 3 cloves Ginger - small piece Onion - 1 (finely chopped) Green chilli - 3 nos Curry leaves - 1 tbsp Oil - 1 1/2 tbsp Asafoetida - a pinch Preparation Cut the mango into long horizontal slices without peeling the skin. Place a Kadai on the flame and add oil. When the oil is hot, add mustard, fenugreek, cumin seeds, curry leaves. After 1 minute, add chopped onion, chopped ginger, garlic, green chillies and saute for 2 minutes. Now add turmeric powder, red chilli powder, salt, sugar and saute till the raw smell goes. Add one cup of water and close the Kadai with a lid. Let it cook for 10 - 15 minutes and reduce into a thick gravy. Switch off the flame and add asafoetida. Serve with plain rice.

An easy beef curry that can be made within half an hour with simple ingredients.This curry goes well with paratha or chapati. Ingredients Beef - 1/2 k Onion - 2 large(finely chopped) Tomato - 1 large(finely chopped) Potato - 2 small (cut into squares) Green chilly - 2 nos Ginger garlic paste - 2 tbsp Coriander leaves - 2 tbsp Mint leaves - 1 tbsp Curry leaves - 1 tbsp Red chili powder - 1 tbsp coriander powder - 2 1/2 tbsp Turmeric powder - 1/2 tsp Garam masala - 1 tsp Pepper powder - 1 tsp water - 1 1/2 cup salt - to taste Oil - 3 tbsp Preparation Heat oil in a pressure cooker and add chopped onions. saute this till it become translucent. Add chopped tomatoes, ginger - garlic paste, potato,   split green chillies, coriander leaves, mint leaves, curry leaves. Saute for 2 minutes. Add all spice powders, salt and saute till the raw smell is gone. Finally, add water and close the lid of pressure cooker. Pressure cook till the beef gets cooked. Serve ho

Most of the north Indian dishes are non-spicy and if it is spicy, they will mention it on the dish name as "Tikka". I think the word Tikka came from word Thikka in Hindi which means spicy. Chicken Tikka is a common dish but making a biryani with it is not that common. You can get it very rarely in restaurants. Here in Mumbai, there are a few Mughlai restaurants such as Delhi Durbar, Shalimar etc. The chicken used in this biryani need to be cooked in Tandoor style and hence the taste of this biriyani is somewhat different from our normal biryani. It is easy to prepare with a combination of rice, chicken, and spices.Everyone must try out this variation of biryani. Ingredients Chicken - 3/4 kilo Basmati rice - 1/2 kilo Cloves - 2 nos Cinnamon - 1-inch long piece Pepper corns - 6 nos Cumin seed - 1/2 tsp Star anise - 1 Cardamom - 2 Bay leaves - 2 Onion - 4 nos (finely chopped) Tomato - 3 (finely chopped) Garlic - 1 pod Ginger - 2-inch piece Lemon juice - 1