PRIYA SUVIN'S COOKING MIRACLES

Bread slices                                        6-8 Potatoes ( boiled)                               2nos Coriander leaves                              2tbspn Green chillies.                                  1no Garam Masala powder                 1/2teaspn    Salt Amchur powder.                          1/4teaspn Mix together above ingredients in a bowl except bread. Besan                                                  1cup Red chilli powder                            a pinch Garam Masala powder                  1/4teaspn Asafoetida                                        a pinch Baking soda                                     a pinch Water                                               as required Mix together above ingredients also and keep aside. Take each slice of bread either cut into triangles or squares and spread the potato mixture over it place another slice of bread over it. Dip this in besan batter and deep fry in hot oil until crispy.

INGREDIENTS Mango Puree:            100 ml Ice cubes:                   crushed Club soda:                   1/2 cup Mintleaves:                8 Lemon:                        1/2, cut into wedges Sugar:                          1 1/2 tbsp A sprig of mint leaves and lemon slice to garnish.   METHOD: Into a serving glass add in the mint leaves, lemon wedges, and sugar. Muddle them with a muddler or with the back of a wooden spoon. Muddle or squash the lemon, mint, and sugar. Add in the mango puree, and give it a stir. Top with crushed ice cubes and pour in the sparking soda. Stir well, serve with a sprig of mint leaves and a slice of lemon. Serve immediately. If not you can pour in soda just before serving .

  Sweet corn.                 1cup Potatoes .                     2big Ginger,garlic.             1teaspoon Green chillies.           1no Garam masala.         1teaspn Bread crumbs.           1/4cup Grind together sweet corn,ginger,garlic and green chillies to a coarse paste. Transfer this to a bowl. To this add in boiled potatoes, salt, breadcrumbs and garam masala and mix well. Take small balls flatten them in your palms and toast them in a pan with 1tbspn of oil.  Flip them on either side and let them cook.

Chicken drumsticks.         5nos Pepper powder.                 1teaspoon Chilli powder.                   1/2teaspn Ginger,garlic paste.           1/4teaspoon Soyasauce.                        1teaspoon Salt Marinate the chicken drumsticks with above ingredients and refrigerate for 1hour. Place this in a preheated oven for 20mins in grill+convention mode. For sauce Honey                            3tbspn Soyasauce.                    2tbspn Ginger and garlic          1/4 teaspoon Oregano Vinegar.                        1teaspoon White sesame seeds. To a pan pour some oil to this add some honey,soya sauce, ginger, garlic and vinegar. Mix this together until it reaches a thicker consistency.  To this add in grilled chicken pieces and saute until it gets well coated with honey mixture.once it's done switch off the flame. Sprinkle some sesame seeds and oregano and serve.

Semolina.              2cup Sugar.                    1/2cup Butter.                   100gms  Milk.                       1cup Baking powder.    1tsp Baking soda           1/2tsp To a mixing bowl add semolina,baking powder and baking soda. To another bowl add melted butter,sugar and milk and mix gently. Transfer this to semolina mixture and fold well to a cake batter form. Transfer this to a greased cake.tin and decorate with few nuts. Preheat the oven at 180deg and bake for 30mins. For sugar syrup Sugar.                1/2cup Rose water       1tbspn Water                1cup Lemon juice     1tspn  Boil sugar and water together to a syrup and finally add rose water and lemon juice and stir. Let this rest until cooled.  Once the cake gets baked remove from the oven and pour the sugar syrup over it immediately.(do not skip this step)

For pesto sauce Basil leaves.                              1cup Spinach .                                    1/4cup Pine nuts/walnuts /cashews.  1/4cup Garlic .                                        3nos Salt.                                             Pepper powder                         1teaspn Parmesan cheese.                     As needed Olive oil Grind together above ingredients in a processor to a smooth paste. Heat butter in a pan and add this sauce to it and stir for few minutes. Boil macaroni / pasta as per packet instructions and drain off any excess water. Transfer the cooked pasta to the boiling pesto sauce and mix well until it reaches ur desired consistency. Serve them hot.

Jackfruit seeds .      1kg Jaggery .                    1kg Coconut .                   1cup Clean up the seeds . Place them in sun for few days and remove skin and clean properly. Take a large vessel and roast the seeds well until lightly black in color. Cool this up and grind in a mixer to a fine powder with few granules or according to your desired consistency . To this add jaggery broken to pieces and coconut and again grind in mixer until combined.  Transfer this to a large bowl and make small balls of it and serve.

Corn.                                 2tbspn Carrots .                            2tbspn(chopped) Capsicum                          2tbspn Onions.                              1tbspn Cheese.                               1/4 cup Sweet and salt biscuits   1pack Mix together above ingredients. Take each biscuits spread the cheese filling and place another biscuit over it and then roll them over some crushed chocolate biscuits and serve immediately.

Mango.                    1no big Semiya.                   1/2cup Sabudhana.            1/2cup Sugar .                     1cup Milk .                        1ltr Condensed milk.  4tbspn Nuts .                       1/4cup Soak Sabudhana in water for 1hour.Boil milk in a large vessel.To this add soaked and drained Sabudhana and stir gently. Let this cook. To this add in roasted Semiya and let them also cook. Finally add in sugar and condensed milk and stir again. Now switch off the flame and let it cool completely. Meanwhile peel the mango and grind it to a smooth paste. Pour this puree to the cooled Semiya mixture and stir gently. But make sure that the milk is completely cooled otherwise it may curdle. Even if it's lightly hot also don't transfer the puree to it.

Digestive biscuits.           280gms Coco powder.                  1/2 cup Sugar.                              1cup Vanilla essence.               a drop Butter.                              150gms Fresh cream.                    1/2cup Cooking chocolate.         1/4cup To a large bowl crush biscuits and keep aside. To another bowl add in sugar and Coco powder and mix well, to this add in about 1cup of water and mix until no crumbs. Let this cool and transfer them to crushed biscuit  and mix well. Transfer this to a deep tin and refrigerate for about 30 mins. Meanwhile pour the fresh cream to a bowl and microwave for 1minute. When it's hot add the cooking chocolate and stir until melted. Take the biscuit base from fridge and pour the chocolate mixture over it and spread evenly. Toast some nuts and sprinkle over it.  Refrigerate this again and cut into slices and serve.

Crackers biscuits.         1pk Ice-cream(any flavor)  1family pk Lollipop stick  Take one biscuit place on a plate, slice a piece of Ice-cream and slowly place on the biscuit . Keep a lollipop stick over it. Place another piece of biscuit over it.Refrigerate this for few minutes and enjoy them.

Onions.               1/2cup Carrot .               1/2cup(grated) Cabbage.            1/2cup(grated) Besan .               1 cup Maida .              1tbspn Salt Ginger.             Small pc Mix above ingredients together in a bowl  to a drop consistency and deep fry them.