Safna's Cook Book

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 tbsp fo

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 po

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.