Soya Cutlet

Soya chunks -1 1/2 cup
potato -2 medium sized (boiled n mashed)
onion -1 medium sized finely chopped
ginger-garlic  -1 tsp finely choped
green chillies- 4 finely chopped
pepper powder -1 tsp
garam masala powder -1 tsp
turmeric powder -1/2 tsp
salt
oil 2tbsp
bread crumbs 1 cup
egg white 2
Oil for frying

Wash the soya chunks and pressure cook for 1-2 whistles with a little salt.Drain the water and squeeze out the excess water from chunks.Then mince it in a blender coarsely.Also boil the potatoes and mash thoroughly.Keep aside.-Heat oil in a kadai and add chopped onion and saute well till translucent.Add the ginger garlic paste and stir till the raw smell disappears.Add in the green chillies,and all other spice powders.Add the minced soya.Mix well.-Add the mashed potatoes and dry the mixture.
Switch off flame and cool down the mix.Then,shape into cutlets in your palm.Dip it in egg white and roll it in bread crumbs.
-Deep fry the cutlets till golden brown,serve hot with Ketchup .

Pinneapple Pachadi

Pineapple -1/2
Grated coconut - 3  tbsp
Cumin seeds(Jeerakam) - 1 tbsp
Green chilies - 2 nos
Chilly powder - 1 tsp
Turmeric powder - ½ tsp
Salt - As reqd
Mustard seeds - ½ tsp
Dry red chillies(Kollamulaku) - 2 nos
Coconut oil - 2 tbsp
Curry leaves - A few
sugar -1tsp
Thick curd (not sour) - 1 glass

Peel off the skin of the pineapple and cut it into very tiny pieces. Cook them in a vessel along with chilly powder, turmeric powder, salt,sugar, and slit green chilies. Grind together coconut and cumin seeds.
When the pineapple gets fully cooked, add the ground coconut mixture.Allow the mixture to get cooked. 
Heat oil in a pan. Splutter mustard seeds, dry red pepper and curry leaves.Add the above seasoning into the pineapple mixture. Allow it to cool. Add curd and stir it to get the reqd consistency. 

Rajma Masala

Rajma ( Red kidney beans) -2cups
Salt To taste
Pinch Turmeric powder - 1/4 tsp
Onions, chopped - 2
Garlic cloves, chopped -4-5
inch Ginger, chopped - 1tsp
Green chillies, chopped -3
Tomatoes, chopped -3
Corainder powder -1/2 tsp
Red chilli powder -1 tsp
Garam masala -1/2 tsp
Bay leaves-2
Oil -2 tbsp
Handful Corainder leaves

Pressure cook rajma with five cups of water and salt till totally cooked and soft. Heat oil in a deep pan. Add bay leaves and onion (you can grate the onion if you wish). Add ginger and garlic and continue to sauté till the mixture turns golden. Add tomato puree, mix and continue to cook. Add coriander powder, cumin powder, red chilli powder, turmeric powder and cook till the oil leaves the masala. Add rajma along with the cooking liquour and mix. Adjust salt and add garam masala powder. Lower the heat and simmer for about fifteen to twenty minutes on low heat. Serve hot with steamed rice.