Safna's Cook Book

Ingredients For pancake Maida - 1 cup Egg - 1 Salt - a pinch Water - required to make a loose batter For filling Egg - 3 nos Cashew nuts - 1/2 cup Raisins - 1/4 cup Ghee - 1 tbsp Sugar - 3 tbsp Cardamom powder - 1/2 tsp For Syrup Sugar - 1/4 cup Water - 1/4 cup Cardamom - 1 ( crushed) Lemon juice - 1/4 tsp Rose water - 1/4 tsp Preparation Pancake Take a bowl and add maida, egg, salt, and water. Beat it well using a hand mixer without forming lumps until we get a thin batter. Heat a pan and make pancakes of two different sizes. Big pancake with two ladlefuls of batter and small pancake with one ladleful of batter. Filling Mix eggs, sugar, cardamom powder in a bowl. Heat a pan and melt ghee. Add cashews and fry it till light brown and then add raisins. Pour the egg mixture and scramble it well. The filling is ready . Sugar syrup In a sauce pan,  take sugar and water. Melt the sugar in medium flame and add crushed cardam

Ingredients Pasta - 200 g  Onion - 1 small(finely chopped) Garlic - 5 cloves (finely sliced) Soya sauce - 1 tsp Tomato sauce - 1 1/2 tbsp Chilli flakes - 1/2 tsp Pepper powder - 1/2 tsp Chilli Olive oil - 1 tbsp Grated cheese - 1/4 cup Salt - to taste Coriander leaves - For garnishing Preparation   Cook pasta in salted boiling water, drain well and keep this aside. Heat oil in a thick-bottomed pan and add garlic. Cook this until soft but not brown. Add chopped onion and saute for 2 minutes. Add chilli flakes,  pepper powder, soya sauce and tomato sauce. Adjust salt as per taste and add cooked pasta and grated cheese. Toss well for 2 minutes. Garnish with Coriander leaves.

Ingredients Raw mango - 1 (cut into small pieces) Red chilly - 4 - 5 nos Shallots - 12 nos Coconut - 1/2 cup (shredded) Curry leaves - few  Oil - 1 tsp Salt - to taste Preparation Heat a pan and add 1 tsp oil for frying the red chillies. Take a mixer jar and add all ingredients. No need to add water as water comes out from raw mango and coconut act as a good binding agent. Serve with plain rice.