PRIYA SUVIN'S COOKING MIRACLES

Pineapple                            1cup Sugar                                 1/2cup Condensed milk                  1tin Gelatin                                3teaspoon Cold water                          5tbspn Milk                                    1/2litre Vanilla essence                    1teaspoon Clean the outer covering of the pineapple and finely chop them up,discarding its sides mainly the thorns. Put the gelatin in cold water and keep aside Take a non stick pan and transfer the pineapple pieces to it.To this add in 2tbspn of sugar and roast them in pan until the water from pineapple leaves off. Keep a large vessel on flame ,to this add in milk and condensed milk and let it boil. Then simmer the flame and add in vanilla essence, pineapple pieces,sugar and soaked gelatin. Give them a quick stir and switch off the flame. Transfer these to pudding trays and once cooled refrigerate them for 3_4hrs or until it's set. For garnishing Su

Maida                            3cups Cooking butter              100gms(at room temp) Sugar                            100gms Baking powder              1/4teaspn Vanilla essence              1/2teaspn Egg yolk                         1no Dried strawberries           1/2cup(finely chopped) In a bowl beat up the butter.To this add in sugar,egg yolk and vanilla essence and beat up well. Take another vessel and sieve together maida and baking powder to it..Now transfer the wet ingredients to the dry ingredients,to this add in the chopped strawberries and mix well to a dough form.You may add in more maida if needed. Preheat the oven at 170deg. Make small balls out of the dough and place on a baking tray lined with butter paper or smeared with some butter over it.Place them in the oven for about 5mins or until the biscuits start changing color.Now remove them from oven and let them cool.Once they are cooled remove from the tray and transfer to an air tight container.

Maida                    11/2cups Wheat flour            11/2cups Sugar                     11/4cup Egg                        1no Baking soda           1/4teaspn Salt                        1/2teaspn Water                     as required Oil                          for frying Beat egg until light and fluffy. In another bowl mix maida,wheat flour,powdered sugar,baking soda and salt and mix gently to this add in the beaten egg and knead well; if needed add in more water and make a dough as for chappathis. Now make medium sized balls from the dough and roll them to a chapati.Then with the help of a knife cut the rolled up dough into diamond shapes and deep fry them in hot oil until brown in colour.While removing from fire it may not be very crispy,but once cooled it will be very crispy and crunchy. This can be transferred to air tight containers and stored for days.

Rice flour                            1cup Salt                                    1/2teaspn Hot water                           1/2cup Grated coconut                   3/4cup Jaggery powdered              1/2cup Elakkkai                             1no    In a bowl mix rice flour,salt and hot water to form a dough.As you are pouring in hot water you can mix the flour using a spoon and after that when its warm make a dough using your hands. In another bowl mix coconut,jaggery and elakkai. Now take small balls from the dough and flatten them on your palms and place a teaspoon of coconut mixture in the centre and shape them back to a ball.Continue the process with rest of the dough and place them in a steamer/idli vessel for about 10mins and serve hot.

Maida                         7tbspn           Egg                            2nos Sugar                         10tbspn Baking powder           1/4tspn Vanilla extract             1tspn In a large bowl beat up the eggs until fluffy,to this add in sugar and vanilla extract and beat well. In another bowl sift together  maida and baking powder.To this add in the beaten egg mixture and stir gently untill well combined. Grease a biscut tin/put a butter paper and pour in drops of batter using a teaspoon.Leave enough space between each drop as while baking the biscuts expands. Place the baking tray in the oven at 180deg for about 7-8mins.When its baked remove from the oven and let it cool.When its cooled remove the biscuts to a tin/saucer and serve. NOte: The biscuts are to be baked in batches ,instead of over crowding them. With this small quatity of batter you may get loads of biscuts to be stored. These can be stored in air tight containers for days.      

Being one of my favourite bakery item during my childhood days,i was so so so happy to bake it in my own kitchen.I never knew that i could make them one fine day.When i baked them it gave me the exact  taste but even more of what i had before.I was overjoyed when i fed my kid these rolls,she was just sitting and licking up the jam over it. This simple recipe would definetly help you people to enjoy and serve others. All purpose flour                      1/2cup Eggs                                          4nos Sugar                                        3/4cup Vanilla essence                        1/4tspn Powdered sugar                        2tbspn Salt                                           1/4tspn Pineapple jam                          1/2cup Mixed fruit jam                        1/2cup Separate egg whites and yolks in 2different bowls. Using an electric blender blend together egg yolks, and 1/2cup sugar.To this add in vanilla essence and beat again for

Bread                         12nos Egg                             4nos Pepper powder            a pinch Salt                             1/2teaspn Chicken masala  Shredded chicken                               1cup Onions                                                 1no Ginger and garlic                                1/2teaspn(crushed) Curry leaves                                         1tbspn                    Green chillies                                       2nos Turmeric powder                                a pinch Chilli powder                                     1teaspn Garam masala                                    1teaspn Corriander leaves                                1/4cup Pepper powder                                  3/4teaspn Oil                                                    4tbspn     Salt                                                   3/4teaspn                                                           Heat oil in a pan

Boneless chicken             250gms Onions                             2nos Ginger and garlic            1/2teaspn(crushed) Curry leaves                    little Green chillies                  1nos Turmeric powder           a pinch Chilli powder                1teaspn Garam masala                1teaspn Pepper powder               3/4teaspn Oil                                 1/2cup For the dough: Rice flour                       3/4cup Wheat flour                    1cup Salt                                 as requuired Fennel seeds                  1/2teaspn Shallots                         1no Water                            for kneading                                   In a bowl add in rice flour,wheat flour,fennel seeds,shallots and salt and knead them well with required amount of water.                                Marinate the chicken with turmeric powder,chilli powder and salt and keep them aside for about half an hour.                  

Rice flour.                     2cups Fennel seeds                 1tsp Shallots                        2nos Coconut                       1/2cup Coconut milk               2cups Salt                              as required Water                          11/2cups          Keep water to boil and add salt to it.        In another bowl mix rice flour,fennel seeds,shallots and coconut.To this add in some boiling water and stir gently with a spatula and keep aside. When it's handy knead them well with your hands. IT shouldnt be wattery. Make small balls with it. Keep a large vessel on fire and pour in the coconut milk to it and when it starts boiling add in the rice dumblings to it and close it with a lid. Do not stir them. Now lower the flame and let it cook. When it's almost done stir them gently and let it cook again. This can either be served along with coconut milk or can be made dry. I opted for drying it as I didn't want to be served with coco

For the dough: Maida                                      2cup Salt                                          1/4teaspn Warm Milk                              1/2cup Sugar                                        3/4cup Active dry yeast                      1/2tbspn   Oil                                            1tbspn Egg                                          1no Egg white                                 1                In a small bowl pour in warm milk,to this add yeast and sugar and keep aside.                                        In another large bowl mix together maida,salt,beaten egg and oil.To this add in the soaked milk and knead well.The dough would be of a sticky consistency.Keep this aside for about 4-5hrs/ untill it doubles in volume. For the filling : Flattened rice/aval                 1/4cup Coconut                                  1/2cup Cashew and raisins                 2tbspn Tutti frutti                                1/2cup

    Banana(nendran)                      2nos Rice flour                                 11/4 cup Salt                                           3/4teaspn Sugar                                        1/4teaspoon Water                                        as required Oil                                            for frying     In a bowl mash up the medium ripe bananas with your hands. To this add in rice flour,salt and sugar with enough water and knead well to a sticky consistency                                   In a bowl keep some water ,dip your palms in it and start making small balls of the mixture and use a plastic cover to flatten them. Now transfer them to hot oil and deep fry them until light brown on both sides and serve hot.    

Chicken pieces                    1/2kg Egg                                      1no Chilli powder                       1tbspn Turmeric powder                 1/2teaspn Soya sauce                           1teaspn Lemon juice                          1teaspn Pepper powder                      11/2teapsn Ginger, garlic paste               1tbspn Kasthuri methi                       1/2teaspn Corn flour                              2tbspn Maida                                     4tbspn Salt                                        as required In a large bowl mix in the chicken with all the above ingredients and refrigerate for about 4-5hrs. When its time for frying,take a tin with closed lid and put 2cups of maida,little salt and chilli powder;add in the chicken pieces to the tin and close the lid. Now shake vigourasly untill it gets well coated with maida. Then remove each piece of chicken from the tin and deep fry them in hot oil. Now transfer them to a tisuue and