PRIYA SUVIN'S COOKING MIRACLES

                                       Being the onam celebration on the way, i had come across a variety of recipes for payasams.Being a sweet lover these are my all time favourites.I have not yet tried the pineapple payasam which is almost so easy to cook and easy to digest also:) One day i came across pineapples in the supermarket at that moment pineapple payasam came to my mind, i immediately grabbed them and dumbed into my basket. Pineapple                             1cup (finely chopped) Sabudana                             1/2cup Sugar                                   4tbspn Milk                                    1ltre Condensed milk                  1/2tin Nuts                                     1tbspn In a vessel keep water for boiling, add in sabudana to this and keep aside so that the balls starts rising up. In another pan pour some water and put the chopped pineapples in it and let it cook. When the water has drained add in about 2tbspn of

METHOD Pineapple                                1cup Turmeric powder                    1/2teaspn Chilly powder                          3/4teaspn Salt                                          a pinch Water                                      for cooking Curd                                        1/2cup In a pan/vessel add in the chopped pineapple pieces with turmeric powder,chili powder and salt and keep it for boil.Make sure not to add more water as the pineapple pieces gets cooked very fast and water gets released from the pineapple. Let the whole water get away from the pan FOR GRINDING Coconut                              1cup Cumin seeds                       1/2teaspn Green chillies                     2nos                                                 Grind these to a very fine paste and add them to the cooked pineapple pieces.Let this boil for a few minutes.                     Then add the curd to it and mix well and switch off the flame. For temp

Pumpkin                      2cups(cut in cubes) Sugar                            8tbspn Ghee                             4tbspn Nuts and kismis            11/2tbspn Saffron                          2-3strands Cardamon powder      1/2teaspn Milk                               1/2cup Water                            11/4cup In a bowl soak the saffron in 3tbspn of milk and keep them aside In a pressure cooker cook the pumpkin with water for about 2-3 whistles.   When its well cooked mash them well. Take a pan and transfer the mashed pumpkin to this and let the water reduce. When its almost reduced, add in milk and saute again. When its well mixed add in ghee and saute again.Again add in sugar and stir continuously. To this add in the saffron soaked milk and mix.Then add in cardamom powder and mix well. You have to continue stirring   un till it forms a thick paste and starts leaving out from the pan and forms a ball in the pan. T

INGREDIENTS Kadala/Brown chickpeas           1cup Chena/Elephant foot yam          1/2cup Raw plantain                                1/2cup Turmeric powder                        1/2teaspsn Chili powder                                1teaspn Pepper powder                            1tbspn Salt                                                  for taste Water                                             1cup For grinding Grated coconut                           3/4cup Cumin seeds/Jeera                     1teaspn For Tempering Grated coconut                       1cup Mustard seeds                        1teaspn Curry leaves                           1/2cup Jeera                                        1/2teaspn Dry red chillies                     2-3nos In a pressure cooker put the kadala,chena,plantain,turmeric powder,chili powder, pepper powder,water and salt and keep for 2-3whistles Grind together coconut and jeera and transfer them to the cooked kada

Kadala parippu/Chaana Dal                          11/4cup Jaggery                                                          500gms Sabudana/chowari                                       2tbspn Coconut milk 1st milk                1cup 2nd milk               2cups Coconut pieces/thenga kothu                         3/4cup Nuts and kismis                                            1/2cup Water                                                             2cups Ghee                                                               3tbspn Cardamon powder                                          1teaspn In a bowl soak the sabudana in hot water so that the balls rises and partly cooked also In the vessel or uruli in which we are going to make the parippu pradaman make the jaggery syrup. In a pressure cooker boil the parippu/dal(keep for 3whistles).When its being cooked mash it or otherwise get it grounded in the mixer. When the jaggery is being well melted transfer the mashed

Hearing of Pal Payasam normally Ambalapuzha pal payasam comes to our mind.But unfortunately i have never tasted it yet.But the pal payasam which is being served at the guruvayoor temple is one of my personal favourites.Now for the Onam celebration i thought why dont i just give a try for a different payasam,as usually we have either Ada pradaman/semiya payasam. Being my daughters first onam  (16-9-2013),i wanted to make something really special for her. This one was really special for her as she was really enjoying having it in a glass. Now lets go through the recipe. CONTENTS: Red broken rice/Matta raw rice                                11/4cup Water                           2 1/2cups Milk                             2ltre Sugar                           2cups Cashews kismis         1/4cup Ghee                           1/2cup METHOD In a pressure cooker pour in some ghee and roast the rice.When its being well roasted add in water to it and keep for 2whistles.

Ingredients: Banana(nendran)                           3nos Eggs                                             5nos Sugar                                           4tbspn Ghee                                            2tbspn Cardamon powder                      1teaspn Raisins and cashews                    1/4cup METHOD: Peal the bananas and cut them into small triangular pieces. In a pan heat ghee and roast the bananas well then add cashews and raisins and roast again. Let this cool. In a mixer grind the granulated sugar with cardamom to a fine form then add eggs and grind again. Transfer this to a bowl Put the cooled roasted bananas to the bowl and mix again.Keep this aside for about 10mins. In a nonstick vessel smear some ghee all over and pour the egg,banana mix into it. Keep a dosa pan on fire and place the nonstick vessel containing the egg and banana mix over it and keep it on a low flame for about 15-20mins or untill the pola once inserted with a tooth p

                             Ada is one of the traditional and authentic dish very famous amongst the keralites.It tastes always great with a cup of tea in the evening.This is definetly a perfect evening snack.Ada is made by wrapping the rice dough  and jaggery in a banana leaf and steaming them.                            Now a days people dont try making this much due to scarcity and availabily of banana leaves .But once in a while people do like to give a try with this.                                                  The jaggery filling is the most important part here.                            The rice flour has to be combined with very hot water itself ,otherwise the ada may not be that soft.This dish was something which we used to have very commonly during our school days.Once we are back from school we used to have this on the table along with a cup of tea.                                              Yes,,, now i am back to those wonderfull days.          

This is a special Malabar dish mostly famous amongst the Muslim community. It is a special Ramadan dish also. This was suggested to me by one of my neighbours in calicut.Before that i was quite unaware of such a recipe. I tried it out one day and was so very excited when it turned out to be really soft and perfect and importantly it didn't get burnt up also. I was trying to take photos of this and after seeing my excitement, my baby was also excited and started snatching it from the plate. Apple                                   1big Eggs                                     2nos Sugar                                   2tbspn Cardamon powder              1tbspn Milk                                    1/4cup Ghee                                   1tbspn   In a mixer grind the apple,eggs,sugar,milk,cardamon powder etc one by one. Take a nonstick vessel( 4-6inch diameter) grease it well with ghee and transfer the apple-egg mix to it.   Place a dosa pan on

Prawns                                           250gms Onions                                            2nos Ginger and garlic                       1tbspn Green chillies                             2nos Curry leaves                                1tbspn Corriander leaves                       1teaspn Turmeric powder                        1/2teaspn Chilli powder                                1tbspn Corriander powder                      1teaspn Garam masala                               1teaspn Salt                                                  1tespn Water                                               for cooking Oil                                                     1tbspn   In a pan heat oil and sauté the onions,ginger,garlic,green chillies etc until it becomes transclucent.To this add all the masalas and sauté again.Add shrimps and let it cook with some water and salt. Roast it well after cooking as it has to be in a dry form.

Prawns/Chemeen                             200gms(preferably small) Onions                                             2nos(finely chopped) Ginger and garlic                            1tbspn Green chillies                                  2nos Turmeric powder                            1/2teaspn Chilli powder                                  1tbspn Garam masala                                 11/4teaspn Fennel seeds                                    3/4tespn Salt                                                   3/4tespn In a pan fry onions,ginger,garlic,green chillies etc.To this add in all the masalas and roast well ,you may add in some water to roast it so that the maslas does not get burnt up.Then add in the shrimp and mix well and let it cook by adding water and salt. The masala has to be in a dry form, so make sure that all the water has left. For the pathiri Rice flour                       2cup Water                              4cup(boiled) Fennel se