Safna's Cook Book

Ingredients Prawns - 500 g Ginger - garlic paste - 1 tbsp Onion - 2 nos Tomato - 1 small Capsicum - 1 Garlic - 5 pods Red chilli powder - 1 tsp Turmeric powder - 1/4 tsp Coriander powder - 1 tbsp Pepper powder - 1 tsp Soya sauce - 1 tsp Tomato sauce - 1 tbsp Red chilli sauce - 1 tsp Coriander leaves - 2 tbsp Oil - 3 tbsp Salt - to taste

Ingredients Moong dal - 250 g Chana dal - 50 g Coconut - 3 nos Jaggery - 500 g Cardamom - 4 pods or 1/2 tsp Cashew nuts - 50 g Coconut pieces - 1/2 cup Ghee - 1/2 cup Preparation Melt jaggery with 1/2 cup water and filter it to remove impurities. Keep this aside. Grind coconut in three stages.Remove the thick coconut milk out of it.This is first milk. Second milk can be removed by grinding the coconut with 1 cup of water. Again grind that coconut with 2 cups of water and remove the third milk. Heat a pressure cooker and add 3 tbsp of ghee. Fry moong dal and chana dal for 3 minutes. Mix fried dals  with third stage  milk and pressure cook for 1 whistle. Transfer this to a thick bottomed Kadai and add the second milk, melted jaggery, cardamom powder. Let this cook over medium heat till the consistency becomes thick stirring continuously. Add the thick milk and mix well. Do not boil the payasam too much after adding the first milk. Switch off th

Ingredients Potato - 2 nos Besan / Gram flour - 2 cup Hing - 1/4 Tsp Red chili powder - 1 tsp Cumin powder - 1/4 Tsp Salt - to taste Oil - For frying