PRIYA SUVIN'S COOKING MIRACLES

Hummus Channa dal/chik peas      1cup White sesame seeds       1teaspoon Chilli powder                      1/4teaspoon Pepper powder                 1/4teaspoon Cumin powder                   1/4teaspoon Salt                                    1/2teaspoon Lemon juice                      1teaspoon Corriander powder           a pinch Garlic                                   3cloves Olive oil                                4tbsp Soak dal in water for 6_7 hrs.Pressure cook the chana dal and once it gets cooled transfer them to a grinder. Roast the sesame seeds and transfer to the grinder along with the rest of the ingredients and grind to a smooth paste. Transfer this to a bowl and serve with falafel and pita breads. Falafel  Channa dal                           1cup Onions                                 1no Garlic                                   2cloves Chilli powder                      1/2teaspoon Pepper powder                  1/2te

Prawns                            500gms Tomato sauce                2tbsp Soya sauce                      3tbsp Chilli powder                    1teaspoon Pepper powder                 1/2teaspoon Onions                                1no Garlic                                  4 cloves Green chillies                    2nos Salt                                     3/4teaspoon Marinate prawns with tomato sauce,soya sauce,chilli powder, pepper powder and salt. Keep this aside. Heat a pan with oil to this add in garlic,green chillies and onions and saute. To this add in marinated prawns and saute. Add in little water to cook the prawns. When they are done you may serve it either as a gravy or a dry version.

Papaya                                      3cups(ripe, shredded) Ghee                                           1/2cup Sugar                                          3/4cup Badam                                         1/4cup(chopped) Keep pan on fire, to this add in shredded papaya and saute gently on a low flame. To this add in ghee and saute well. Now close the lid and leave for 2_3mins. Then open the lid and continue sauting, to this add in sugar and saute until the halwa leaves from the pan and starts forming a ball. Now remove them from fire and serve in bowls with some badam garnishing. Note: You may increase the quantity of ghee and sugar as per your likes.

Rice flakes (aval)                 1/2cup Ripe bananas                        2nos Sugar                                     1/4cup Badam                                   1/4cup(chopped) Milk                                         2cups Transfer in all the above ingredients to a mixer and beat well and  serve these in glasses. Note: Make sure that the aval is grinded well.

Jackfruit                                  1/2kg Jaggery                                    250gms Ghee                                        1/2cup Cumin powder                        a pinch Cardamom powder                1/2teaspoon Cook up the chopped jackfruit after discarding the nuts. Once it gets cooled grind them in a mixer and transfer to a large vessel. To this add in jaggery syrup and saute contianuosuly dding in ghee little by little and when it reaches a solidified form add in cumin and cardamom powder and saute again until it leaves out of the pan and forms a ball.  Transfer this to a bowl and let it cool. now it has a thick texture and is ready to uuse. These can be preserved and used for jackfruit kheer and ela ada.

Jackfruit                                    1kg(cleaned) Jaggery                                     600gms Coconut milk 1st milk               1cup 2nd milk               3cups Coconut flakes                        1/2cup Nuts                                           1/2cup Cumin powder                           1/2teaspoon Cardamom powder                  1teaspoon Keep about 2cups of water on flame and add in jaggery to it. Wait until it melts down completely. Now turnoff the heat and keep this aside. Roast up nuts and coconut flakes in 2 tbspn of ghee and keep aside. Cut down jackfruit to thin pieces and boil in a big vessel with sufficient water. Once this gets cooked switch off the flame and let it cool. When it's cooled grind them in a mixer to a smooth paste. Now the real preparation begins. Transfer the grinded jackfruit to a big vessel, to this add in the jaggery syrup and stir continuously until the whole mixture gets well combined.  Now

Maida                      1cup Sugar                       3tbsp Butter                       3tbsp Salt                           pinch Jam                          1cup To a bowl add in maida,sugar, cold butter and salt and mix thoroughly , to this add in little cold water to form a dough.  Then make small equal sized balls and place in tart tins. Pour in nearly 1tbsp of jam to these and place in a preheated oven for about 180deg for 14mins or until done.  Once they are done let them cool and remove from tart tins and serve.

Maida                         1cup Powdered sugar        3tbsp Butter                           3tbsp Salt                               a pinch Jam                              1/2cup To a bowl add in maida,sugar,cold butter and salt. Rub these gently. To this add in little cold water and press to form a dough. Now make small balls of these and just press them in the middle with your thumb. Drop in a half teaspoon of jam to it and place them in a tray. Preheat the oven at 180deg and bake this for about 5mins. Once they are done let them cool on a wire rack and serve.