PRIYA SUVIN'S COOKING MIRACLES

Paneer                                 250gms Onions                                 3nos Ginger,garlic                        2tbsp Tomatoes                            3nos Green chillies                       1no Corriander leaves                2sprigs Red Chilli powder               1teaspoon Kashmiri chilly powder        2tbsp Turmeric powder                 a pinch Kasuri methi                        a pinch Salt                                      3/4 teaspoon Fresh cream                         200ml Butter                                   2tbsp Cut paneer to cubes. Fry these paneer in a pan with 1tbsp of butter. Keep these aside. To the same pan add in 2tbsp of oil and fry onions,ginger , garlic,tomatoes and green chillies. Transfer this to a mixer and grind them to a paste once cooled. Now pour this mixture back to the pan and let it boil. To this goes in red chilli powder,Kashmiri chilli powder , salt and turmeric powder and mix.Now add in fresh cr

Bread                                      6slices Sweet corn                              1/2cup Onion                                      2tbsp(finely chopped) Tomato                                   1small Capsicum                                1/4cup(chopped) Mayonnaise                             4tbsp Salt                                         1/2teaspoon To a bowl add in sweet corn kernels, onions, tomato, capsicum, mayonnaise and salt. Mix these together gently. Take each bread slice spread the mix over it. Place another bread covering them.  Apply some butter in a pan and toast each sandwich until crispy on either sides . Slice these to triangular or rectangular pieces and serve.

Prawns                                150gms Chilli powder                       1teaspoon Turmeric powder                 1/4teaspoon Kashmiri chilly                     1teaspoon Pepper powder                    1/2teaspoon Coriander powder                1/2teaspoon Garam masala                       1/2teaspoon Salt                                       1/2teaspoon Marinate prawns with above ingredients and set aside. For masala Onions                               1no Ginger and garlic                1teaspoon Green chillies                      1no Curry leaves                       1/4cup Turmeric powder                a pinch Chilli powder                      1/2teaspoon Salt                                    1/4teaspoon Keep a pan on fire pour some oil to it add in onions and saute well. Then add in ginger,garlic and green chillies and saute. Finally add in the masalas and salt and saute. Then add in the prawns and mix gently pouring in

Milk                                 1 big glass Black kaskas                   1tbsp Badam                             1teaspoon (chopped) Sugar                               1tbsp Rose essence                   a drop(optional) Semiya                            1teaspoon(cooked) Pineapple                        2_3(fine pieces) Soak kaskas in water until it rises Cook semiya with some milk and sugar. To a tall glass pour in above ingredients and stir well until sugar dissolves and serve.

Lime juice                              1big lime Sugar syrup                            3tbsp Ice cubes                                4nos Black kaskas                           1tbsp Mint leaves                              3nos soak sabja seeds/black kaskas in water To a tall glass add in above ingredients and place another glass over it so that it covers properly.  Now shake this vigorously and once its done serve immediately. With mint juice Lime juice                              1big lime Sugar syrup                            3tbsp Ice cubes                                4nos Black kaskas                           1tbsp Mint juice                                1/4cup Ginger                                     1 small piece crushed Salt                                         1/4teaspoon Pepper powder                        a pinch Green chillies                           1no(small) Mint leaves                              3nos

Guava(perakka)                   1big Frozen Milk                         11/2cups Cold water                           1/2cup Sugar                                    4tbspn In a mixer blend together guava ,sugar and 1/2cup milk. Make sure the seeds are not crushed. Now add in remaining milk and cold water and blend again. Tranfer this to a bowl through a sieve. Refrigerate this or have them instantly.

Moong dal(cherupayar parippu)                  250gms Jaggery                                                       300gms Coconut milk                 1st extract                  1cup                 2nd extract                  2cup                 3rd extract                  11/2cups Dried Coconut flakes                                      1/2cup Ghee                                                              5tbsp+1/2cup Cashews and kismis                                        1/2cup Cardamom powder                                         3/4teaspoon To a pressure cooker add in about 1/2cup of ghee and roast the washed moong dal. Now add in 3rd extract of coconut milk and pressure cook for 2whistles or until cooked. Then transfer this to a big uruli/vessel and pour in 2nd extract of coconut milk and jaggery syrup and keep on stirring without either sticking to the bottom or forming lumps. Continue this process until the payasam thickens. To another pan on

Ladies finger                                   1cup(chopped) Turmeric powder                            1/4teaspoon Pepper powder                               1teaspoon Salt                                                 1/2teaspoon Oil                                                   for frying Mix together all the above ingredients and deep fry in oil until crispy. Transfer this to a serving bowl.

Beetroot                                 1cup(finely grated) Salt                                         3/4teaspoon Grated coconut                       1/2cup Green chillies                           2nos Cumin seeds                           1/2teaspoon Thick curd                              4tbsp Cook the grated beetroot in a vessel with salt. Water has to be completely dried. Grind together coconut,green chillies and cumin seeds. Transfer this to the cooked beetroot and mix. Then add in curd and mix Now splutter some mustard seeds in hot oil. Fry in red chillies and curry leaves and pour over the beetroot.

Vanpayar                             1cup Cucumber                             1cup chopped Curry leaves                         1sprig Salt                                        as required Coconut milk                          1st extract           1/4cup                      2nd extract                     1cup Pressure cook the vanpayar. To another vessel cook up the cucumber with 2nd extract of coconut milk. To this add in cooked vanpayar and mix. Let the milk dry. Then add in 1st extract of coconut milk and switch off the flame  and garnish these with curry leaves.

Chena(elephant foot yam)             1cup Turmeric powder                          1/2teaspoon Chilli powder                                 2teaspoon Salt                                               3/4teaspoon Marinate together all the above ingredients and keep aside for 15mins. Now deep fry these in hot oil until crunchy.                        

Ginger                                  1cup (finely grated) Green chillies                        2nos Grated coconut                     1/2cup Turmeric powder                  a pinch Chilli powder                        1teaspoon Corriander powder               1/2teaspoon Mustard seeds                      1teaspoon Curry leaves                           2sprigs Red chilly                               1no Jagery syrup                           2tbsp Tamarind syrup.                      1cup Oil                                           for frying Salt                                         1/2teaspoon Heat oil in a vessel to this add in the grated ginger and fry them until crispy. Now transfer this to another bowl.  To the same oil add in grated coconut and fry until brown. To this add in turmeric powder,chilli powder and coriander powder and roast well. Then add in fried ginger and saute again. Turn these to a mixer and once cooled grind th