Safna's Cook Book

Ingredients Green peas (Mutter) - 2 cups Onion - 1 no Ginger - garlic paste - 1 Tbsp Tomatoes - 3 nos Lemon juice - 1 Tsp Green chili - 1(deseeded and slit) Garam Masala - 3/4 Tsp Red chili powder - 1/2 Tsp Coriander powder - 1 Tsp Kasoori methi - 1 Tbsp Black cardamom - 1 Salt - to taste Dry red chilies - 2 nos Fenugreek seeds - 1/4 Tsp Fresh coriander chopped - 2 Tbsp Oil - 3 Tbsp Preparation Heat 3 Tbsp of oil in a kadhai, add fenugreek seeds and whole red chilies. Let the fenugreek seeds turn golden in color. Add chopped onion, ginger-garlic paste and saute over medium heat for a couple of minutes. Add garam masala, red chilli powder and coriander powder. Add lemon juice, finely chopped tomatoes and saute for 5-7 minutes until the tomatoes get well blended. Add green peas and salt to taste. Add crushed seeds of black cardamom, kasoori methi, green chilies and fresh green coriander. Stir-fry for 1 minute. Serve with hot Paranthas or Roti....

This is an easy recipe which can be made with less time and ingredients. I was searching for a different dish with beef and came through this recipe. So thought of trying this but gave a variety touch by adding some ingredients and precooking the beef before frying. My kids loved as the tastes were closer to that of sizzlers. Try this easy dish at home when you buy beef next time.

Diwali means festival of lights but foodies like me its festival of sweets. I really started enjoying Diwali celebration after reaching Mumbai.Most of the homes and buildings are decorated with lights and bakeries full of Diwali hampers packed with sweet and savory bites like Diwali fruit cake, Anjeer ki barfi, dry fruits, cookies and more.The other thing which flashes through our mind during Diwali is of multicolored and impressive fireworks in the night sky.So for kids, it's really a good time to enjoy with sweets and crackers.

Ingredients Egg - 4 nos Onion - 3 nos (thinly sliced) Tomato - 1 big (thinly sliced) Green chilli - 2 nos (finely chopped) Ginger - garlic paste - 1 tbsp Kashmiri chilli powder - 1 tbsp Turmeric powder - 1/2 tsp Coriander powder - 1 1/2 tbsp Garam masala - 1 tsp Curry leaves - few Coriander leaves - 1 tbsp Coconut oil - 2 tbsp Preparation Boil eggs, remove shells and make a small cut on sides to get masala inside. Take a Kadai, pour coconut oil and add curry leaves, sliced onions. Saute it for 3 minutes. Add ginger - garlic paste, green chillies, tomatoes and mix well. When oil starts to separate, add all spice powders. Toss well till the raw smell of spice powder goes. Adjust salt and add water to the consistency of gravy needed. When gravy starts to boil, add boiled eggs. Cover and cook for another two minutes. Switch off the flame and garnish with coriander leaves. Serve with Appam, chapati.

Ingredients Prawns - 250 g (cleaned and deveined) Ginger-Garlic paste - 2 tbsp Tandoor masala powder - 1tsp Red chilli powder - 1 tsp Turmeric powder - 1/4 tsp Yoghurt - 2 tbsp  Lime juice - 1 tsp Salt - to taste Butter - for spraying before grilling Preparation Add turmeric powder, salt, lime juice to cleaned prawns. Keep this aside for 15 minutes. Mix yoghurt with ginger-garlic paste, tandoor masala, red chilli powder and marinate the prawns with this masala for 2 hours. Screw the prawns in skewer, brush with butter and grill in the oven for 7 minutes on both sides. Serve hot with rice or Appam.

Prawns Gassi is a popular Mangalorean style fish curry cooked in fresh ground coconut with spices. This is a very simple recipe but the taste of this curry is awesome. Mangalorean fish recipes are very famous across India.The star ingredient in this curry is the ground masala which is made with coconut and spices. Try this delicious prawns curry at home!! Ingredients For Marination: Prawns - 250 g Lime juice - 1 1/2 tbsp Turmeric powder - 1 tsp Salt - to taste For the ground masala: Coconut - half of a coconut (grated) Coconut oil - 1 tbsp Fenugreek seeds - 1/4 tsp Cumin seeds - 1 tsp Coriander seeds - 1 1/2 tbsp Pepper corns - 1 tsp Garlic - 5 cloves Onion - 1 no ( finely chopped) Tamarind pulp - 2 tbsp For the curry Masala: Onion - 1 no (finely chopped) Tomato - 1 no ( finely chopped) Ginger - 1/2 inch (finely chopped) Curry leaves - 1 sprig Green chillies - 2 nos (slit in centre) Kashmiri chilli powder - 1 tbsp Oil - 1 tbsp +1/2 tbs...

This is a popular recipe of Kerala which is made by cooking the fish in an earthen pot with spicy masala. The spicy masala is a combination of shallots, green chillies, ginger-garlic paste and spice powders. My hubby's all-time favourite is Paratha with fish curry. When you visit Kerala, don't leave without trying this combination.Try this traditional Kerala fish curry at home!! Ingredients Sardine - 1/2 Kilo Garlic - 1 pod Ginger - 3 small pieces Green chilli - 3 nos Shallots - 10 nos Tomato - 2 nos Tamarind - lemon sized Kashmiri chilli powder - 2 tbsp Turmeric - 1/2 tsp Pepper powder - 1/4 tsp Cumin seed powder - 1/4 tsp Salt - to taste Fenugreek seeds - 1/2 tsp Curry leaves - 2 sprigs Coconut Oil - 2 tbsp Preparation Soak tamarind in little water and extract the pulp. Grind ginger, garlic, shallots, green chillies, curry leaves(1 sprig) to a smooth paste. Take a bowl and add chilli powder, salt, turmeric powder, pepper powder, jeera p...

Ingredients Basmati rice - 3 cups Onion - 1 no (finely chopped) Ginger - garlic paste - 1 tbsp Green capsicum - 1/2 no (finely chopped) Red capsicum - 1/2 no (finely chopped) French beans - 1/2 cup (finely chopped) Carrot - 1/2 cup (finely chopped) Spring onion - 2 tbsp Pepper powder - 1/2 tsp Schezwan chutney - 2 tbsp Soya sauce - 1 tsp Red chili sauce - 1 tsp Salt - to taste Oil - 5 tbsp Preparation Cook basmati rice with salt and enough water. Keep it aside. Heat oil in Kadai and add ginger-garlic paste. After 1 minute, add chopped onion and saute it well. Add all vegetables of your choice and spring onion. Let it cook for 2-3 minutes on medium flame. Add pepper powder, schezwan chutney, soya sauce and red chilli sauce. Adjust salt and saute well till the sauces mix well with the vegetables. Add cooked basmati rice to the vegetable mix and give a good mix. Remove from heat. Serve with Gobi Manchurian or Chilli chicken.