Soya chunks Cutlet

Ingredients
Soya chunks (Meel maker) : 1 cup
Onion : 1/2 medium size
Tomato : 1/2 medium size
Carrot : 1 (cut it as small pieces)
Beans : 1/2 cup (cut it as small pieces)
Potato : 1 medium size (boiled)
Corn flour powder : 1/2 cup
Bread gums : 1/2 cup  (Rusk powder)
Red chili powder : 2 tsp
Salt : 1/2 tsp
Garam masala powder : 1/2 tsp

To make soya chunks cutlet

• Soak the soya chunks for 1 hour and cut in to small pieces
• Heat the oil in pan add little mustard, onion 
• Add tomato and fry it, add all the vegetables fry it for 5 minutes 
• Add salt and soya chunks fry it 5 minutes 
• Add red chili powder, garam masala powder  and cook it well
• Add boiled potato and mix it well 
• Masala should not be watery 
• Once it become masala switch it off and leave it 5 minutes
• After it cool down take little masala in hand and make it as shape as u like round or square
• And roll over the corn flour powder and Rusk powder

• Heat the oil in pan and fry the cutlets
• Keep the flame in medium
• If one side has fryed slightly turn it to other side
• And serve it hot with hot sauce

Kandarppam

Ingredients
Raw rice : 1 cup
Boiled rice : 1/4 cup
Urud dal : 1/4 cup
Methi seeds : 1/2 tsp
Cardamom : 2
Coconut : 1 cup
Jaggery : 2 cup
Oil : 3 cups

To make kandarppam

• Soak the boiled rice, Raw rice, Urud dal, methi seeds for 3 hours
• Grind it in the mixi an make it as idly batter
• Once it become as idly batter add powdered jaggery and grind it well
• Add  cardamom and coconut in to the batter and grind it 2 rounds
• Keep it in the fridge for one day 

Next day

• Make the kandarppa paniyaram next day 
• If we are using the batter, 1 hour before keep it out from fridge and mix it well
• Heat the oil in pan 
• Keep the flame in medium 
• Take the batter in medium size spoon and pour it in oil
• If one side is cooked, slightly turn it to other side 
• Fry it for 1 minute and remove it from oil and serve it hot

Note : when you add jaggery while grinding it will become more watery, so should not add more water when grinding the rice

Seedai

Ingredients
Raw rice : 5 cups (Jasmine rice, Pacha arisi)
Roasted grams : 1 cup
Coconut : 1 full
Salt : 1 tsp

To make Rice flour

• Soak the rice for 3 hours 
• Dry it for 15 minutes in cloth, rice should not dry fully 
• Grind it in the mixi an make it as powder 
• Leave it for 24 hours in news paper 
• After 24hours filter the grinded flour using flour mesh(challadai)
• Fry it in pan to dry the rice flour for 2 seconds, should not become brown

Fried Rice flour

To make Roasted grams

• Grind the roasted gram in mixi and make it as powder
• Filter the grinded roasted gram using flour mesh(challadai)

To make Coconut milk

• Take 1/2 moodi 

• Grind it in the mixi with 2 1/2 cups of water
• Filter the milk
• Boil the coconut milk (like Rasam, should not boil it fully)
• Switch it off once start coming up

To make Seedai

• Take 3 cups from the fried rice flour
• Take 1 cup from roasted gram
• Mix it together, add salt 
• Add little by little coconut milk and make it as chapatti dough
• Take small small pieces and make it as oval shape in hand 

• Keep the flame in medium 
• Fry it in the oil 

Stuffed Chapatti Roll

Ingredients
Stuffing 
Beet root : 1 medium size (Scraped)
Carrot : 1 (Scraped)
Beans : 1/2 cup (Thinly sliced)
Capsicum :1/2 (cut it as cubes)
Mushroom : 5
Soya chunks : 1 cup
Eggs : 3
Onion : 1/2 Big size (Chopped)
Tomato : 1/2
Green chili : 2 chopped
Ginger garlic paste : 1 tsp
Soya sauce : 1 tsp
Tomato sauce : 4 tsp
Garam masala : 1/2 tsp
Coriander leaves : Little
Salt : 1/2 tsp

To make Stuffing for chapatti

• Soak the soya chunks for 1/2 hour and cut it as small pieces
• Heat 1 tsp oil add onion fry it 
• Add beaten eggs and mix it 
• Keep the flame in mediuam
• Stir and break up as the eggs began to set
• Stir well with your ladle to break up and large egg pieces so that every thing in the pan is roughly the same size, Make and keep it aside
• Heat 2 tsp oil in pan add onion fry it, add green chili, tomato fry it 
• Add salt, ginger garlic paste and vegetables
• Mix it well, add mushroom, soya chunks and egg mixture 
• Add garam masala, soya sauce, tomato sauce mix all together 
• Switch it off after 5 to 10 minutes and add coriander leaves 

Stuffing for chapatti

• Make the chapatti an keep it ready for stuffing
• Take 3 tsp of stuffing and keep it in center of chapatti roll it and serve. 

Chapatti

Ingredients
Wheat : 1 cup
Cooking oil : 2 tsp
Water : 1/4 cup
Salt : 1/4 tsp

To make Chapatti

• Warm the oil and water in separate containers
• Add the oil first in to the wheat flour mix it well by using hands
• Add salt
• Add water little by little 
• Make it as soft dough like elastic but not sticky
• Keep it aside by closing airtight
• After 1/2 hour take a small piece 
• Make it as round shape
• Flatten the chapatti in round shape with chapatti roller
• Heat the chapati maker in medium flame
• Apply little oil 
• Heat the flattened chapatti until puffed up and golden brown
• Serve it hot with Kurmas and dal

Wheat/Suji Rava Kitchadi

Ingredients
Wheat / Rava : 2 cup
Onion : 1 big onion
Tomato : 1
Green peace : 1/4 cup
Carrot : 1/2 length (thinly sliced)
Beans : 1/2 cup
Coriander leaves : little
Green chili : 3
Water : 4 cup

To make Wheat / Rava Kitchadi

• Heat the pan and add wheat rava fry it for 3 minutes in low flame
• Heat the oil in pan add mustard and urud dal
• Keep the flame in medium
• Add onion, Green chilli, tomato and fry it
• Add all the vegetables  and fry it for 5 minutes 
• Add salt, water and close the pan 
• After the water starts boiling 
• Add the fried wheat rava and mix it well with water
• Switch it off after 5 minutes
• Garnish it with coriander leaves

Bread Sweet

Ingredients
Bread : 6 slices
Cashew : 5
Sugar : 5 tsp
Ghee : 2 tsp

To make Bread sweet

• Cut the bread corners and keep it aside
• Take the center piece of the bread and grind it in the mixie 
• Make it as powder
• Keep the flame in low to medium
• Heat the ghee in pan and add the bread powder in to the ghee
• Fry it for 2 minutes 
• Add cashew and mix it
• Switch it of after bread becomes dry
• Add sugar
• Make it as round balls and serve it

Mushroom Dry masala

Ingredients
Mushroom : 6 pieces (cut in to small pieces)
Big onion : 1 (chopped)
Tomato : 1(chopped)
Ginger garlic paste : 1 tsp
Cinnamon stick : 1
Cloves : 3
Bay leaves: 1
Fennel seeds  : 1 tsp
Green chillies : 2
Coriander leaves : little
Chilli powder : 1 tsp
Salt : 1/4 tsp
water : little

To make Mushroom Dry masala

• Heat the oil in pan add Cinnamon, bay leaves, cardamom,  cloves, fennel seeds, green chillies and mix it
• Add chopped onion and tomato, salt 
• Add ginger garlic paste and fry it for 5 minutes 
• Add mushroom pieces and chilli powder, water (if spicy required can add extra chilli powder) 
• Mix it well for 3 minutes
• once the gravy become dry
• Switch it off  and garnish it with coriander leaves
• serve it hot with rice and chapatti 

Coconut Burfi

Ingredients
Coconut : 3 cups
Sugar : 2 cups
Milk : 200 ml
Ghee: 6 tsp
Cordamom
Raisins : 1 tsp

To make Coconut burfi

• Warm the 100ml milk in pan
• Keep the flame in medium
• Add Coconut in to the milk 
• Mix it well for 5 minutes
• Coconut should not stick in to the vessel
• Add sugar and mix it well with coconut 
• Add 3 tsp ghee in coconut
• Mix it well for 10 minutes,  later add the rest of the milk and ghee
• Stir well and cook till soft lump has formed
• Coconut smell should not come till that have to cook 
• Add cardamom, raisins and mix it well
• Take one tray and apply ghee 
• Pour that coconut mixture in to that 
• After it cool down cut in to the square shape
• Store in airtight container