Rasgulla

Ingredients:
Milk - 1/2 liter
Lemon juice - 2 tbsp
Ice cubes - few
Pistachios, finely chopped - few

For sugar syrup:
Sugar - 1 cup
Water - 2 cups
Cardamom powder - large pinch

Procedure:

1. Take a wide cooking vessel, add milk and heat it. When the milk starts boiling, add lemon juice and stir well until the milk curdles and the whey gets separated. 
2. Once the whey gets separated completely, switch off the flame and add ice cubes (this helps to stop the process of curdling and prevents hardening).
3. Take a wide strainer with muslin cloth transfer the whey and water in to it. Once all the water gets discarded place this under running tap water to wash the whey (this process removes the sourness of lemon).
4. Bring the edges of the cloth together and squeeze all the excess water. Now hang the whey cloth for at least 30-45 minutes until all the moisture gets escaped.
5. After some time, remove all the washed whey from cloth and knead it continuously for 10-15 minutes until you get a nice smooth dough.
6. Take a small portion of dough and make in to small balls of required size and set aside until used.
7. Heat a pressure cooker, add sugar, water and stir well until all the sugar dissolves completely. When the sugar syrup is boiling, add cardamom powder and mix well.
8. Now slowly transfer all the balls in to boiling syrup. Be sure that you do not overcrowd the vessel. Once after cooking they almost turn double.
9. Close the lid and cook under low flame until you hear one whistle. Switch off the flame and wait until all the steam escapes on its own.
10. Now open the lid wait for few minutes and transfer the prepared rasgullas in to refrigerator along with syrup at least for 30 minutes.
11. Finally serve chilled rasgullas with chopped pistachios and relish.  

Mixture/Savory Mixture/Spicy Mixture

Ingredients:

Kara Boondi - 1 cup

Sanna Karapoosa (Sev) - 1 cup

Corn Flakes - 1/3 cup

Atukulu (Poha) - 1/2 cup

Roasted Bengal gram (Dalia) - 1/3 cup

Cashews - less than 1/4 cup

Peanuts - 1/4 cup

Curry leaves - few

Red chilly powder - 1/2 tbsp (adjust according to your taste)

Hing - pinch

Turmeric - pinch

Sugar - 1/4 tbsp (optional)

Salt - as per taste

Oil - 1 tbsp

Procedure:

1. Take a kadai and heat oil. When oil is sufficiently hot, add corn flakes and fry them until they slightly alter their color. Remove them from oil and keep aside. Similarly add poha, dalia, cashews, peanuts, curry leaves one by one separately and fry them until they are done.
2. Take a large kadai and heat 1 tbsp oil. When oil is hot, switch off the flame, add hing, turmeric and stir well.
3. Now add all the deep fried ingredients like corn flakes, poha, dalia, cashews, peanuts, curry leaves, boondi, sev, red chilly powder, sugar, salt and mix well. Use clean, dry hands for even mixing of all the ingredients.
4. Transfer the mixture in to clean, dry and air tight container and enjoy. 

Tofu Broccoli Stir Fry

Ingredients:
Tofu cubes  - 3/4 cup
Broccoli Florets - 1 & 1/2 cup
All purpose flour (maida) - 3 tbsp
Corn flour - 2 tbsp
Ground black pepper - 1/4 tbsp
Salt - as per taste
Water - required
Oil - 2 tbsp

For sausage:
Onion, small - 1, finely chopped
Green chillies, small - 2, finely chopped
Ginger - 1/2 tbsp, finely chopped
Garlic - 1 tbsp, finely chopped
Red chilly powder - 1/4 tbsp
Black pepper - 1/4 tbsp
Soy sauce - 2 tbsp
Hot and sour sauce - 2 tbsp
Tomato ketch up - 1/2 tbsp
Salt - as per taste
Water - required
Green onions - 2 tbsp, finely chopped
Oil - 1 tbsp

Procedure:

1. Wash, clean and separate broccoli in to medium sized florets. Similarly cut tofu in to medium sized cubes and set aside.
2. Now take 3-4 cups of water in a cooking vessel and let them boil. When water is boiling, add broccoli florets and cook them for not more than 2-3 minutes.
3. Drain all the excess water and set all the half boiled broccoli florets keep aside until used.
4. Take a medium sized mixing bowl, add maida, corn flour, salt, pepper and mix well with sufficient water to get lump free batter of desired consistency.
5. Take a wide non-stick kadai and heat oil in it. Now dip each tofu cube in to batter and roast on both the sides until they are slightly colored.
6. Remove all the roasted tofu cubes and set aside.
7. In the same pan, heat oil, add finely chopped green chillies, ginger, garlic and stir well for a minute.
8. Add finely chopped onion and stir well until they are slightly tender. Add red chilly powder, black pepper and mix well.
9. Now add soy sauce, hot and sour sauce, tomato ketch up and stir well. Then add sufficient water and keep stirring until nice saucy consistency is attained.
10. Adjust salt, add broccoli florets, roasted tofu cubes and stir gently until they are well mixed. Close the lid and simmer at low flame for another 1-2 minutes.
11. Finally garnish with finely chopped green onions and serve hot.