PRIYA SUVIN'S COOKING MIRACLES

Vaazhakoombu.             2cups(grated) Onions.                             1no Potatoes.                           4not Ginger.                              1teaspn Green chillies.                  1no Curry leaf.                         2sprigs Salt Turmeric powder.           1/2teaspn Pepper powder.                1teaspoon Chilli powder.                  1teaspoon Oil Heat oil in a pan add grated vaazhakoombu and saute well.To this add in onions,ginger, green chillies and saute well until the raw smell leaves off, add all masalas and salt and stir until it reaches a dry form. To this add in potatoes and mix well. Once cooled make shapes out of these and dip in maida batter and then in bread crumbs and deep fry until golden brown.

Ashguard (elavan)        4cups(finely grated) Sugar.                              2cups Ghee.                               1/2cup Cardamon powder.       1/4tspn To a large vessel add in grated ashguard and let it cook without adding any water. Once it gets dried and reduce in quantity add in sugar and ghee and let this cook.Keep on stirring until it start leaving off the pan.Finally add in cardamon powder and switch off the flame and serve.

For paneer Tikka Paneer.               200gms Curd.                   4tbspn Chaat masala     1teaspoon Kasuri methi.      1tbspn Ajwain.                 1/2teaspoon Salt Turmeric powder. a pinch Chilli powder.         1teaspoon Ginger,garlic paste.  1/2teaspoon Marinate paneer with above ingredients and keep aside for 3hrs. Then grill them in s pan with some oil. Boil onions and tomato in water for about 10 mins. Let this cool and grind them to a fine paste .saute them in a pan. Add a pinch of turmeric powder ,chilli powder and salt. Add in grilled paneer and saute again until dry. Finally add some Kasuri methi and stir. For porotta Maida.                      2cups Egg.                            1no Salt Milk.                           For kneading Oil.                          For frying Ghee.                       1/4cup Knead together maida,salt,egg,2tbspn ghee/oil  in a bowl and keep aside for 4hrs. Then roll it to a chapati. Fold t

Maida .                1cup Water.                  11/2cup Fennel seeds.      1tspn Shallots.                5-6nos Oil.                          For frying Salt In a pan boil water with some salt. To this add in maida and stir well until you get a thick dough. Switch off the flame and let this cool. To a mixer add in fennel seeds and shallots and grind roughly. Add this to the maida and knead well. Add a little rice flour if needed. Now make small balls,flatten them between your palms and deep fry in oil and serve with some spicy chicken/mutton curry.

Rice krispes.            2cups Marshmallows .      20nos Vanilla essence.      A drop Butter                       50gms Melt up butter in a pan.To this add in marshmallows and stir until melted.Add in vanilla essence to this and switch off the flame. Add in rice krispes to this and stir until combined. Transfer this to a greased tray and let it cool. Once cooled cut and serve..

Vegetables (onions,cabbage, carrots) .        Julian cut Vinegar .                                       1/2cup Water.                                           1/4cup Green chillies .                            2nos Ginger,garlic Julian cut             1tbspn Ginger,garlic paste .                   1/4teams Salt Curry leaves Oil Boil together vinegar,salt and water .once boiled.keep aside.Let this be warm.(if u add veggies to hot water it will loose it's crunchiness) In a pan add mustard seeds, curry leaves,green chillies,ginger,garlic. Ginger,garlic paste etc and saute. Put the veggies to the warm vinegar water mixture. Stir well. Add in spluttered mix to this and again stir. Store this in glass jars and serve.