Safna's Cook Book

This is a special fry with fish coated by a perfect combination of masala. In my home, my mom used to make a chutney with shallots, fried dry chilli, tamarind, curry leaves,salt and coconut oil. You won't believe this, that was the best chutney I ever had in my life. Even now also whenever I go home, I tell her to make this magic chutney. So I thought of combining this magic chutney ingredient with fish and it came out well. Try out this !! Ingredients Mackerel / Ayala - 5 nos Chilli powder - 2 tbsp Turmeric powder - 1 tsp Lemon juice - 1 tsp Ginger garlic paste - 1 tbsp Shallots - 1 cup (finely chopped) Tamarind pulp - 2 tbsp Chilli flakes - 1 tbsp Salt - to taste Coconut oil - for frying Curry leaves - 1 sprig Preparation Clean the fish by keeping the head and making cuts , so that the masala gets into the fish fastly. Marinate fish using chilli powder, turmeric powder, lemon juice, salt, ginger-garlic paste and set it aside for 1 hour. Heat oil i

First I would like to thank my best friend Anusua chatterjee (anu) for teaching me the basic lessons of fondant decorations.You can find beautiful and amazing cakes on her fb page  @chatterjee.cakes . This is a two tiered chocolate cake with chocolate frosting covered with purple and pink fondant.The fondant I used here is a store bought one that is available for purchase at Baking stores, large grocery shops. You can also order it online from any Ecommerce websites or cake decorating suppliers.I had posted chocolate cake recipe which you can view in this link  http://safnascookbook.blogspot.in/2015/02/chocolate-truffle-cake.html   Next step is to cover this chocolate cake with purple fondant.I had used purple color sugar paste or you can mix purple gel color in white sugar paste and knead it into your fondant. Knead the sugar paste until soft.Dust the fondant mat with cornstarch often to prevent sticking as you are kneading and rolling.Use fondant rolling pin to roll