PRIYA SUVIN'S COOKING MIRACLES

Cauliflower                       1small Corn flour                         3tbsp Maida                              2tbsp Ginger. Garlic paste          1/2teaspoon Thick curd                        1/2teaspoon Salt                                  1teaspoon Chili powder                    3/4teaspoon Pepper powder                a pinch Mix together all the above ingredients except cauliflower and keep aside. To a large vessel add in cauliflower florets with sufficient quantity of water and let it cook lightly.(it also helps to remove any dirts or small worms inside the cauliflower) Now discard the water completely and transfer the florets to the corn flour mix and deep fry them until golden brown.

Cauliflower                        1no(small) Corn flour                          5tbsp Maida                               1tbsp Ginger garlic paste           1/2teaspoon Salt                                  1/2teaspoon Pepper powder                1/4teaspoon Oil                                    for frying Onions                             1no Garlic                              4_5pods Green chillies                   1no Celery                             1/2cup Capsicum                        1no Soya sauce                      3tbsp Tomato sauce                  4tbsp Chili sauce                       1tbsp               Boil water in a bowl with some salt and add in the cauliflower florets to it and let it cook(this helps to remove any impurities over it). But make sure it's not over cooked. To a bowl add in corn flour,maida,ginger garlic paste,salt and pepper powder ,mix it gently with enough water to a dipping batter. Now strain off the cooke

Basmati rice              3cups Onions                      1/4cup Carrots                      1/2cup(finely chopped) Beans                        1/4cup Capsicum                  1/2cup Celery                       1/2cup Soya sauce                 2tbspn Chilli sauce                1teaspoon Tomato sauce            1tbsp Oil                             4tbsp Water                        3cups Salt                            as required Keep water to boil in a big vessel. To this add in washed and drained basmati rice ,salt and 2tbsp of oil. Let this cook. In another pan saute up all the veggies in oil; i.e. onions,carrots,beans and capsicum with some salt(be careful while adding salt as sauces are also to be added in). Finally add in celery and sauces and saute again. When the rice has cooked transfer the vegetables to the rice and mix gently making sure the grains have not broken up. Garnish them with few celery.Now switch off the flame and serve with some

Besan                                    1cup Ajwain                                   1/2teaspoon Turmeric powder                   a pinch Chilli powder                         1/2teaspoon Pepper powder                     1/2teaspoon Salt                                        3/4 teaspoon Oil                                         1tbsp To a bowl add in above ingredients and knead well with sufficient quantity of water to a soft not so sticky dough. Now with the help of a chakli (mould with big holes) drop the dough to hot oil and deep fry until crispy on a low flame.

Cauliflower                                6_7florets Carrots                                      11/2cups(cubes) Beans                                        1/2cup Paneer                                       1cup(cubes) Potatoes                                    1cup(cubes) Onions                                       1no Tomatoes                                   1no Pineapple                                   1/4cup Green peas                                1/4cup Green chillies                              2 nos Kismis                                        1teaspoon Cashew                                      2tbsp Kuskus                                       1tbsp Fresh cream                               1/2cup Milk                                           1cup Turmeric powder                        a pinch Chilli powder                             1/2teaspoon Garam masala                            1teaspoon Salt                              

Gooseberry                           1/2kg Chili powder                          2tbsp Turmeric powder                  a pinch Mustard seeds                     1tbspn Fenugreek seeds                 1/2teaspoon Curry leaves                          1sprig Vinegar                                   2cups Mustard oil                            2tbsp Salt                                       as required Wash up the gooseberry and clean them with a dry towel to get rid of any water content. Place them in steamer to get them cooked lightly. Remove them and again clean them with a towel and chop them to small pieces. In a pan drop in oil, crackle mustard seeds,curry leaves and fenugreek seeds. Switch off the flame and immediately add in chilli powder,turmeric powder,salt and roast lightly. To this goes in 1cup of vinegar and mix. Finally add in the chopped gooseberries and mix well until the masala gets well coated with gooseberry. Once they are cooled transf

Maida                             11/2cups Sugar                              3/4cup(powdered) Baking powder             1/4teaspoon Salt                                  a pinch Ghee                                for kneading To a bowl add in maida,powdered sugar,baking powder and salt, knead them gently with enough ghee to a smooth dough. Make small balls out of these and press gently to a biscuit form. Place them in a preheated oven at 170deg for 15mins. Once it's baked let them cool on a rack and store in a box.

Basmathi rice                              2tbspn Thick milk                                   1/2ltr Saffron                                       3-4strands Sugar                                          4tbspn Cardamom powder                    a pinch Soak saffron in 3tbspn of hot milk. Soak rice for about 1hour and grind this to a smooth paste. Boil milk in a thick bottomed vessel and add in the grinded rice paste to it and stir quickly and continuosly on a low flame as it may form lumps. Now when the rice has been cooked up add in the soaked saffron strands and stir again.Then add in sugar and stir until it thickens up to a pudding form; finally goes in the cardamom powder: mix this again and pour in small bowls/ earthen clay pots.. Garnish these with a few toasted pistachios/almonds and refrigerate for about 2hrs and serve.

For the dough Maida                      2cups Ajwain                    1/2teaspn Cumin seeds            a pinch Salt                         3/4teaspoon Oil                          2tbspn Make a tough dough by kneading up the above ingredients with sufficient quantity of water. Filling Onions                     1no Potatoes                   2nos(big) Green peas              1/2cup Ginger                      small piece Green chillies            1no Turmeric powder      1/2teaspoon Chilli powder             1/2teaspoon Pepper powder          1teaspoon Garam masala            11/2tbspn Cumin seeds             1teaspoon Ajwain                      1/2teaspoon Salt                             as required Pressure cook the potatoes and green peas. Heat oil in a pan and splutter some cumin seeds. To this add in onions,green chillies and ginger and saute.  Then add in all the masalas and saute by adding in some water to it. Now add in the cook

Milk                                .         1ltr(whole milk) Sugar                                 .      2.5tbsp Cardamom powder      .            a pinch Milk powder                    .       3tbsp Saffron strands             .           3nos Bread                                       4nos Ghee                                        2tbsp Pistachio and badam.               For garnish Sugar syrup Sugar                     .                  1/2cup Water                                         1/4cup Cardamom powder        .         1/2teaspoon To a thick bottomed pan keep milk to boil, stirring occasionally. To this add in milk powder (optional this reduces the cooking time)and stir again. Now milk starts reducing in quantity and thickens up. Scrape the sides of the pan and mix up with the milk.  Then add a pinch of cardamom powder and saffron and stir again. Keep on stirring and scrapping off the sides of the pan until it thickens. Moreover make

Potato                  .                 2nos Garlic                                     1no Mozzarella cheese                  1/2cup(shredded) Butter                                    1tbsp Salt                                       1/2teaspoon Pepper powder                     1teaspoon Boil the potatoes and smash them well to a bowl. To a pan on fire drop in butter and once it melts;add in the smashed potato, garlic,salt and pepper and saute well. Finally add in the mozzarella cheese and once it melts completely switch off the flame and let it cool. Now make small balls out of these, dip in maida batter(3tbsp maida mixed with water and salt to a loose consistency)and roll up in bread crumbs. Repeat this step twice to get a thick coating.  Make sure there is good coating as the cheese may come out while frying. Now fry each of the balls in hot oil. Be very careful while flipping as there are chances for it to break. Now it's time for plating. Serve each of

Dates                                    2cups(pitted) Condensed milk                   3tbsp Sugar                                    3/4cup Ghee                                     1/4cup Cardamon powder              a pinch Nuts                                     2tbsp Water                                 1cup Milk                                    1/2cup Keep water to boil in a vessel, to this add in the pitted dates and let it cook. Once it's cooked switch off the flame and let it cool completely. Now transfer these to a mixer and make a smooth paste. To a nonstick pan on fire add in milk,ghee and grinded dates and stir continuously until well combined. Now add in sugar and condensed milk and keep on stirring till it starts leaving off the pan and forms a ball. Then transfer to a greased tray and once cooled cut them and serve.                 

Maida                           2cups Wheat flour                 2tbsp Yeast                            1tbsp Sugar                             1tbsp Salt                               1/2tbsp Curd                             1tbsp Milk (hot)                      1/4cup Water                             as required for kneading To a bowl mix together all the above ingredients except water and gently knead them well to a smooth dough and keep aside for about 3hrs to ferment. Make small balls out of these and sprinkle some sesame seeds over each ball. Now roll them to a round or oval shape with a bit more thickness than chappathi and place in a hot skillet and bake them on either sides and serve .                

Atta                                     5cups Yeast                                    2teaspoon Milk                                     1/4cup Water                                 1cup Sugar                                 3.5tbspn Shortening                       2tbsp Egg white                         for brushing Soak yeast in 2tbsp of warm water and 1/2teaspoon of sugar and keep them aside to rise. Keep water to boil in a vessel,to this add in milk,shortening,sugar and salt. Once it starts bubbling immediately remove them from fire and let it cool. When it's well cooled add in the soaked yeast and mix gently. To a big bowl add in 4cups maida and slowly add in the above mixture and knead well. This must be in a sticky texture. Now transfer these to the kitchen top and add in more atta and knead well. But make sure that the dough doesn't become very hard. It has to be in a slightly sticky form. Transfer these to a bowl with lid. Now keep thi

Milk                       1ltr Vinegar           .       2 tbsp Curd                      2tbsp Keep a muslin cloth over a seive to drain off any excess water. Boil up milk, once it starts boiling add in vinegar and let it curdle. You can see the whey being separated from milk Now switch off the flame and stir gently. Pour it to the prepared muslin cloth and discard water completely by twisting the cloth. Now you may get a thick residue. To a mixer add in the cheese and curd and give a good churn. Now transfer them again to the cloth to get rid of any excess water. You can tie a knot above the cloth and hang them above a knob or something similar. Leave this aside for 4hrs and transfer to a bowl and refrigerate overnight. Now the cream cheese is ready to go into your desserts an cakes.