Heat oil in a pan and fry the chopped onions until golden brown. Then add mashed potatoes, steamed carrots and peas. Fry for 10 minutes & add garam masala, chili powder & salt and saute well. Remove from heat and let it cool down. Make lemon sized balls out of this veg mixture.

Add some water to maida and make it as a paste. Dip the vegetable balls in the maida paste and coat with rusk powder. Flatten this into thin patties.

Heat 2 tbs of oil in a shallow frying pan and fry few cutlets at a time until both sides becomes brown (turn it once). Repeat this until all the cutlets are fried (Pour some oil every time you replace the cutlet). Serve hot. Green Chutney (Mint) & Tomato Ketchup makes a good accompaniment.

Sieve Maida & salt. Add cold water & knead to a smooth dough. Cover the dough with a wet cloth and keep it aside for 30 minutes. Keep some maida for dusting.

To Prepare the Stuffing:

Cook the potatoes, peas, beans & carrot. Mash the potatoes coarsely. Heat oil in a pan & add cumin seeds and ground ginger, garlic & chili paste. Fry for few minutes. Add chopped onions and fry until, brown. Then put the boiled vegetables, turmeric powder, red chili powder, garam masala powder & salt. Mix well and fry until done. Then squeeze lime juice & put cilantro. Remove from fire.

Puff Preparation:

Melt vanaspathy and whip it till creamy & keep it aside. Take the dough & knead once again until it becomes smooth & elastic. Roll the dough into a large thin rectangle on a flat surface by dusting with remaining maida. Apply vanaspathy to 2/3rd of the rectangle leaving 1/2 an inch space all around.

Fold the empty portion (without vanaspathy) first and the other side (with vanaspathy) on top of it. Roll this lightly into a rectangle and repeat the same process twice using the remaining vanaspathy.

Cut this into small rectangles and keep the stuffing at the center & fold across. Seal the edges with water. Refrigerate for 30 minutes.

Pre heat the oven at 300 C. Apply little water to a tray and arrange the puffs with enough space in between. Brush little milk on top of the puffs and bake for 45 minutes until golden brown. Serve hot.

Mix salt and flour and sift. Add egg and half cup of milk and mix into a smooth batter. Keep this aside for 30 minutes. Then add the remaining milk to the batter and mix well (like dosa batter).

Heat the shallow pan and grease it with little oil and pour three tablespoons of the batter. Cook both sides until brown. Repeat this for as many dosas you need. Fill the coconut mixture in each dosa and fold into triangles. Refrigerate this and serve it cold.

Heat the ghee in a large pan, add the cashew nut paste and cook over medium heat, stirring constantly until the mixture becomes thick. Then, add vanilla essence and mix thoroughly.

Put this mixture in a greased tray and spread it evenly and press the silver leaf on the top. Let it cool for 45 minutes. After it is cooled, cut into diamond shaped pieces.

In a heavy based pan heat evaporated milk & sugar over medium heat for 10 minutes. Remove from heat & mix crushed cardamom powder and saffron.

While serving pour this milk mixture over the bread slices and garnish with pistachios.

Mix carrots (or) beets with sugar & milk and cook for 30 minutes over low heat, until it becomes thick. Add cardamoms, cashew nuts & ghee and stir constantly, until it becomes thick.

Spread the mixture in a greased tray & leave it to cool for 30 minutes. Then cut into squares.

Drain off any excess ghee from the mixture. Spread the mixture in a greased tray & leave it to cool for 30 minutes. Then cut into squares.

Heat the ghee in a pan. Fry the cashew nuts & cardamom pods in it. Add vermicelli and fry until golden brown.

Add this to the Boiling sago. Then add sugar, milk & raisins. Stir for few minutes until the sugar dissolves. Serve hot.