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....

Ingredients Potato - 2 nos Cauliflower - 1 cup  Cabbage - 3/4 cup Carrot - 1/2 cup Green peas - 1/2 cup Onion - 2 nos Tomato - 2 nos Ginger- garlic paste - 1 tbsp Capsicum - 1 Pav bhaji masala powder - 3 tsp Garam masala - 1 tsp Red chilli powder - 1 tsp Salt - to taste Oil - 2 tbsp Coriander leaves - 2 tbsp Lemon juice - 1 tsp Butter - for serving + fry pav buns Pav Buns - 8 nos Preparation Cut all vegetables into small pieces. Pressure cook potato, cauliflower, cabbage, carrot, greenpeas in two whistles with 1/2 cup water and salt. Heat oil in a pan and add chopped onions. After 2 minutes, add chopped tomatoes, ginger-garlic paste, capsicum and saute till it turns translucent. Add pav bhaji masala, garam masala, red chilli powder, salt and mix well. Add cooked vegetables, stir and cook for 2 minutes. Add 100 ml of water, mix and simmer stirring slowly for 5 to 7 minutes to get the desired thickness of the bhaji. Add butter, lemon juic...

Peshawari chicken or Peshawari chicken Karahi (Kadai) is one of the famous food recipes in Peshawar city, Pakistan as the name implies. It is easy to make with simple ingredients but the taste of this dish cannot be explained in words.It has different cooking styles with more oil or less oil, spicier or less spicy that varies according to our taste. Here I made with medium oil and spiciness. Ingredients Chicken - 500 g Onion - 2 nos (finely chopped) Tomato - 2 big (finely chopped) Green chillies - 3 nos Ginger paste - 2 tbsp Garlic paste - 2 tbsp Coriander leaves - 3 tbsp Red chilli powder - 1 tbsp Pepper powder - 1 1/2 tbsp Garam Masala - 1 tsp Salt - to taste Curd - 2 tbsp Oil - 1/2 cup Preparation Heat oil in a Kadai and add chicken pieces, ginger - garlic paste, and salt. Saute for 8 minutes and remove chicken from oil. In the same Kadai, add chopped onion, Coriander leaves, green chillies and saute this for 2 minutes. Add curd, red chili po...

Most of the north Indian dishes are non-spicy and if it is spicy, they will mention it on the dish name as "Tikka". I think the word Tikka came from word Thikka in Hindi which means spicy. Chicken Tikka is a common dish but making a biryani with it is not that common. You can get it very rarely in restaurants. Here in Mumbai, there are a few Mughlai restaurants such as Delhi Durbar, Shalimar etc. The chicken used in this biryani need to be cooked in Tandoor style and hence the taste of this biriyani is somewhat different from our normal biryani. It is easy to prepare with a combination of rice, chicken, and spices.Everyone must try out this variation of biryani. Ingredients Chicken - 3/4 kilo Basmati rice - 1/2 kilo Cloves - 2 nos Cinnamon - 1-inch long piece Pepper corns - 6 nos Cumin seed - 1/2 tsp Star anise - 1 Cardamom - 2 Bay leaves - 2 Onion - 4 nos (finely chopped) Tomato - 3 (finely chopped) Garlic - 1 pod Ginger - 2-inch piece Lemon juice - 1...

Ingredients Boneless chicken - 250 g Fresh cream - 1 cup Ginger- garlic paste - 2 tsp Nutmeg powder - a pinch Black pepper powder - 1/4 tsp Lemon juice - 1 lemon Grated processed cheese - 1 cup cornflour - 1/2 tbsp Green cardamom powder - a pinch Oil - for greasing Salt - to taste  Preparation Marinate chicken pieces with ginger - garlic paste, salt, black pepper powder, lemon juice, nutmeg powder. Mix well and set aside for 30 minutes. Take cheese in a bowl, add cornflour and mix well. Add the marinated chicken pieces, cardamom powder and mix well. Add fresh cream and set aside to marinate for 30 minutes. Preheat oven at 180 c . String the chicken pieces onto skewers and Place  in the preheated oven for 20 - 25 minutes at 180 c or till evenly done. Serve hot with mixed vegetable salad.

Biryani is familiar to all. Chicken biryani, mutton biryani, Hyderabadi, Mughlai, Malabari etc. But fish biryani is not common. If you look at the menu in any restaurants, It may be available in very limited restaurants, and moreover if its that of prawns. I used to try different types of fish biryanis but mainly with kingfish (Ayakkora / Surumai) or prawns, that too with differently sized prawns. What my finding is, it is always good to make biryani with medium sized prawns. Here I tried with tiger prawns.   Ingredients For masala Prawns                      -  1 kilo Onion                        -  7 nos Tomato                      -  4 nos (if large,take 3 nos) Green chillies            -  10 nos Ginger paste           ...

whenever I go anywhere, my first objective is to explore the taste there. Especially when in leisure trips.  Goa is a world famous tourist place. The beautiful beaches are the main attraction there but for me, important thing is Goan food. It has a genuine style and taste. The main item in those is the simple but delicious Goan fish curry rice. Goan fish curry is a simple curry made with coconut masala paste and had a spicy, tangy taste. It is good with plain boiled rice and bhakri (rice chappathi).    Goan fish curry can be made with any sea fish like Tuna, King fish (Ayakkora / neymeen / Suramai), Pomfret, Prawns etc. Here I have used another fish called Rawas. This is a very tasty fish usually found in Maharashtra and Gujarat only. Rawas is also known as Indian Salmon.I don't know what it really called in English or Malayalam but one thing is sure, this is tastier than other fishes mentioned above from  my experience.  Ingredients ...