PRIYA SUVIN'S COOKING MIRACLES

Pineapple.           3/4cup(finely chopped) Sabudhana.        1cup Sugar.                   3/4cup Milkmaid.            1/2cup Milk.                      2litre Cook pineapple with 2tbspn of sugar and 2cups of water until water gets dry. Soak Sabudhana in water for 1hour. Boil milk in a large vessel, to this a dd in sugar and stir gently.Then add in Sabudhana and let it cook for about 20mins.  Finally add in cooked pineapples and stir gently and switch off the flame and serve hot/chilled.  Notes: Cut  all the thorns of pineapple before cutting.

Maida.           11/3cup+2tbspn Butter.            100gms Egg.                 1no Salt.                  A pinch Mix together above ingredients to a crumb form. Then add in 2tbspn of water and gently make a dough of it. Make sure you do not knead them hardly. Refrigerate this for another 25mins. Chicken.               1/2cup(shredded) Onions.                 1small Ginger &garlic.    1/2teaspn Capsicum.              1/4cup Parsley leaves.      2tbspn Italian seasoning    accordingly Cook chicken with pepper powder and salt. To a pan add in some oil sauté onions, ginger, garlic, green chillies, capsicum, salt. and sauté. Once it's done add in shredded chicken and sauté.Add in little chicken stalk and mix well. White sauce Butter.                       1tbspn Maida.                       2tbspn Milk.                           1/2cup Pepper powder        apinch Salt To a pan add in butter and once it melts add in maida and mix until it forms crumbs.

Chicken.                    250gms Onions.                     1no Ginger&garlic.        1teaspn Turmeric powder.   A pinch Chilli powder.          1tbspn Garam masala.         1teaspn Corriander powder.  1teaspn Green chillies.             2nos Pepper powder.           1/2teaspn Salt Mozarella cheese.       Corriander leaves.       1/4cup(chopped) Marinate chicken with Turmeric powder, chilli powder and salt. Let this rest for 15mins.  Now take a pan add some oil to it and sauté onions,ginger,garlic, green chillies. Once it's done add in masalas and sauté again. To this add in cooked and shredded chicken and sauté again. Add in little chicken stalk and sauté until well combined. Sauté them until you get a dry consistency.  Finally add in chopped corriander leaves and set them aside.  Now let's prepare the Parathas. For the dough Wheat flour.          3cups Ghee.                       2tbspn Salt Mix together above ingredients to a soft dough.

Wheat flour.             11/4cup Oats.                            11/2cup Brown sugar              1/2 cup Vegetable oil.             3/4cup Baking powder.        1/4teaspoon Baking soda.             1/4teaspn Dates.                           3/4cup(chopped) Raisins.                        1/2cup Egg.                                1no Milk.                               5tbspn To a large bowl add in above ingredients and mix gently to a smooth dough.  place a spoon of dough over a greased baking tray or a butter paper placed tray. Preheat the oven at 180 degree for 12mins. Once out of the oven it may be soft but once cooled down it may harden.

Matta red rice.         1cup Egg.                             2no Coconut milk.            3tbspn Oil       Salt Soak rice in water for about4-5hours. Grind this to a thin paste with enough water and coconut milk. Transfer this to a bowl and add in beaten eggs and salt and mix well. Take a spoon full of batter and pour in hot oil until brown in colour. Release excess oil from it and serve with some spicy chicken /Mutton curry.

Carrot.                          -3medium size Egg.                      -         3nos Sugar.                             4tbspn Condensed milk.          3tbspn Cardamon powder.     1/2teaspn Maida.                            3tbspn Cashews and kismis.   2tbspn Peel carrots and cut them to a round shape and boil in water until cooked. Once cooled grind it to a fine paste in a mixer. To this add in sugar,cardamon and eggs and beat well to a thick paste. Transfer this to a bowl and add in maida and condensed milk and mix again. Now grease a thick bottomed non stick vessel with ghee and pour the pureed carrot-egg mixture to it. Close the lid. Place a dosa pan on.flame and over it keep the vessel with carrot mixture and close the lid. Let this cook for another 20mins on a low flame. After 10 mins open the lid and sprinkle a few fried nuts and kismis and.close the.lid again.Later prick the pola and if it cones out clear switch off the flame and once cooled flip thi

Pav bun                            12nos Shredded chicken            1cup Onion.                                  1no Ginger&garlic.                     1tbspn (chopped) Turmeric powder                1/2teaspn Chilli Powder                        1tbspn Green chilies.                         2nos Garam masala.                      1tsp Chicken masala.                     1tsp Curry leaves.                           1sprig Corriander leaves.                  1/4cup Salt Egg.                                            5nos For the masala To a large pan pour in oil and sauté onions,ginger,garlic and green chillies. Once it becomes translucent add in masalas and salt and sauté again adding a little water. To this add in chicken and let it cook for a few minutes.  Once cooked, sauté them until it reaches a dry texture. Boil 3 eggs to hard Beat 2eggs with salt and pepper powder. Now take a pav bun cut a square portion from beneath the bun. Remove a bit more from i

Maida.                          125gms Powdered Sugar.        125gms Butter.                           125gms Eggs.                              2 nos Vanilla essence.          1teaspn  Baking powder.           11/4teaspn Beat together butter and sugar until creamy. To this add in eggs and vanilla essence and beat at high speed for 3mins. To another bowl sift together maida and baking powder. Transfer the egg mix to it and stir gently. Pour this batter to muffin cups upto half level and bake at 180degree for 35mins or until a skewer inserted comes out clear.

Fish                                                 300 gms Palak                                               1bunch Corriander leaves                           1handfull Mint leaves                                     1/4cup Kandhari chillies                            1/2cup Onions                                            1 cup Shallots                                          1/2cup Ginger,garlic                                  1/4cup Coconut milk                                1/2cup Mustard seeds                               1teaspn Fenugreek seeds                            1/2teaspn Fennel seeds                                 1/2teaspn Curry leaves                                  1tbspn Salt                               Turmeric powder                           a pinch Marinate fish with 1teaspn of ginger,garlic paste,salt and turmeric powder and shallow fry them and keep this aside. Grind together palak,corriander leaves,mint leaves and kandhar

Egg.                               1no Sugar.                            1/2cup Cardamon.                     2nos Maida.                           11/2cup Turmeric powder.         A pinch Baking soda.                 1/2teaspn To a bowl add in egg and with the help of a beater beat it at a high speed for 5mins. Powder together sugar and cardamon. Transfer this to the egg and beat again. To this add in maida, Turmeric powder and baking soda and make a soft dough. Divide this to two balls and make a log of it. Cut this to medium sized squares and over it place cross cuts and deep fry in oil. You may store this in boxes for few days.

Tortillas.                     4-5nos Cabbage.                   Carrots Capsicum Onions Sandwich spread Mayonnaise Pepper powder Salt Cut the veggies to Julian cut. To a bowl mix together veggies, mayonnaise, sandwich spread,pepper powder and salt and give a quick stir. Now take each tortilla and spread the sandwich sauce and place the veggies over it and fold them gently to a wrap.