PRIYA SUVIN'S COOKING MIRACLES

This was a recipe which was purely experimental. When i had the chiken legs in my bowl i was just staring at it and wondering what can i do with this?????? yes then i came up the idea of corn flakes in my cupboard,with no idea i just went ahead without turning over,but trust me the final product was just ummmmmmmmmm.... just loved its flavour and the crunchiness.It just made my dayyy... yipeeeee.Now i woud like to share the recipe here in my blog.     INGREDIENTS Chicken pieces (preferably leg pcs)                               2-4nos Turmeric powder                                                           a pinch Chilli powder                                                                11/4tbspn Garam masala                                                               1/2teaspn Pepper powder                                                             1teaspn Salt                                                                               as required Maida    

Tomatos                                                 4-5nos Butter                                                     1tbspn Onions                                                    1small Garlic slices                                             1teaspn Crushed pepper                                      1tbspn Salt                                                         1teaspn Heat butter in a pan and add in the cumin seeds,garlic and onions and saute well. Add in the tomatos and let it cook for  a minute.When its cooked remove from fire and let it cool, when its cooled blend it in a mixture to a smooth paste.Transfer this again to a pan and let it cook for a few seconds by adding in some water,pepper and salt. Remove it from fire and serve it hot hott....

Carrot halwa is one of the rich Indian sweet dishes.It is being made basically with carrots,ghee and milk.This is rich in flavour and high in taste.   This is an unavoidable dish for almost all the special occasions in the Northern side of India.   In the traditional form they don't cook the carrots/gajar in the pressure cooker,but they get it done in the vessels itself by stirring continuously.Even though it is a very tedious process the end result would be much greater than the pressure cooked ones.   Carrots                                                                  3cups(finely grated) Sugar                                                                     1 3/4 cups Milk                                                                       1cup Ghee                                                                      5tbspn Cashew,Raisins,Almonds,Pistachios etc                  1cup Cardamon powder                                                 1/

Even though i am not a  perfect baker i do try most of the cakes. When i made this cake for the first time it became soggy and didnt taste good also. But i never left it.Made a deep study on all my faults and then started up with a new one.Finally it turned up to be perfect and each one in my family enjoyed having it and appreciated me for the 2nd trial. INGREDIENTS Cooking Butter                                185gms(1/2cup) Sugar                                               3/4cup Maida                                              11/2cups Egg                                                  3 large Vanila essence                                 11/2teaspn Baking powder                                1teaspoon    Milk                                                  3tbspn   Salt                                                   1/4teaspn Bring in the butter to room temperature(do not heat it so that it may get melted quikly as this procedure would never

Roasted Rava/sooji                                1cup Milk                                                       2cups Sugar                                                     1.5cups Ghee                                                      1cup Cashew,kismis,Badam                            3/4cup Cardomon powder                                 1/2tspn Saffron/kesari powder                            a pinch Heat ghee in a pan and fry up all the nuts and keep it aside. Now add in milk to the pan and boil it, when it starts boiling add in the kesar powder and cardomon powder and stir gently.Now add in the roasted rava and mix well and keep it on simmer for a few seconds and keep on stiring untill the rava absorbs all the milk.Now add in sugar to this and mix well and finally add in the ghee and a few nuts and stir again.Now remove it from fire and spread it over a plate smeared with ghee and once its cooled cut it into desired shapes and garnish with the rest of

The taste of pazham poris takes us to the small shops(petti kadas) in kerala.They serve the pazham poris in small cut newspaper which grabs away all the excess oil.It is some thing which all of us nourish.Here i have made a small variation in the recipe which gives a different taste to it.But still i want to make you sure that the traditional ones are the best....  Banana                                3-4nos  Maida                                  1cup  Corn flour                             11/2tbspn  Egg                                       1no Vanilla essence /cardamon    a drop/1no Water                                   as required Oil                                        for frying Beat up the eggs well and add into it;maida,corn flour,vanilla essence,salt,sugar and mix it well with water (not too loose or too tight) Slice each banana into half and then cut them vertically. Now dip in the sliced bananas into the batter and deep fry them.

Mint                                              1cup Green chillies                                2nos Ginger                                           1small pc Corriander leaves                         1/2cup Curry leaves                                 1/4cup Grated coconut                             1/2cup Salt                                               for taste Bengal gram                                  1tbspn Tamarind paste                              1teaspn Oil                                                 1teaspn Heat a pan and add in the bengal gram roast up well and remove from fire and keep it aside. Now add in the mint leaves and roast again and add in the curry leaves also into it. Then transfer them into a mixer with green chillies,coconut,salt,bengal gram,corriander leaves,tamarind paste and ginger and grind them to a fine paste and finally do the seasoning and serve them.