Safna's Cook Book

Diwali, the festival of lights is the most loved festival in India. Wherever we go outside, we can see buildings and houses decorated with lights, candles, and divas. All the streets, marketplaces, and local shops are flooded with a variety of  crackers, gift boxes, and divas. People exchange gifts and burst crackers on this day. But for me, it is a festival of sweets with gift boxes packed with sweets, chocolates, and dry fruits. Ingredients Full cream milk powder - 2 cups Condensed milk - 1 tin (approximately 400 g) Butter(unsalted) - 100g Milk - 2 tbsp Saffron - few strands Badam - for garnishing

This is a quick snack that can be prepared as an evening snack or for any special occasions. This Mulaku bajji takes me back to good memories of having hot bajjis from exhibitions. Bajji chilies are not spicy and you can even stuff the chilies with desired stuffing of your choice.

Ingredients Prawns - 300 g  Red chilli powder - 2 tsp Cumin seed powder - 1/2 tsp Ginger - garlic paste - 2 tbsp Vinegar - 1 tbsp Lemon juice - 1/2 a lemon  Sugar - a pinch Salt - to taste Oil - to aid grilling Preparation Take a mixing bowl and place all ingredients except oil and lemon juice. Mix well to coat the masala all over prawns and keep this to marinate for at least 15 minutes. Soak the bamboo sticks in water to make the skewering easier. Thread three to four prawns on each stick depending upon the sizes of prawns. Take a baking tray and spray with any oil of your choice. Place the skewers on this and grill for 5 minutes on one side. Take this out and turn to grill the second side for 5 minutes. Heat an iron skillet and spray some oil. Place the half grilled prawn skewers on this hot skillet. Allow the masala to get dried by cooking for a minute on both sides. Squeeze on some lemon juice and serve hot with a dip of your choice.

This is sago payasam or Paal Vazhakka. I had posted my mom's style of paal vazhakka earlier. This is a classic Malabar style dessert which I learned from my mother-in-law. The main ingredient is sago cooked in coconut milk with ripe plantain. A very easy and delicious kheer that can be made during special occasions.