Dry Stuffed Mirchi

Time 20 min
Ingredients
Big and long green chilies 20
Curd 2 cups
Mustard seeds coarse powder 1 tbsp
Fenugreek seeds coarse powder 1/2 tsp
Turmeric powder 1/2 tsp
Salt 1 tbsp or as per taste
Cumin coriander powder 1/2 tsp

Method
Mix all ingredients well. Keep it aside. Slit green chilies at the center. Stuff this mixture in the chilies. Dry the chilies in hot sun for 4- 5 days. Store in air tight container. These chilies after deep oil fry, tastes good with curd rice or plain rice or daal khichadi.

Dry Potato Chips

Time 60 min
Ingredients
Big size potatoes 5
Salt to taste (add more salt than expected because after drying salt will get evaporated)
Alum/ turti 1 big piece
Water 15 cups or more

Method
Wash and peel off the potatoes. Make not too thin and thick slices using slicer. Heat water in big pan, allow it to boil, then after water get boiled, dip alum in water and remove immediately. Then add salt, stir well, then add slices to the water, stir well. Immediately switch off the flame. Keep slices in water for 3 min. Then drain the water. Then remove potato slices and spread on cotton cloth. Cotton cloth will saok the water. Remove potato slices very gently one by one and keep on plastic paper under hot sun. Dry under hot sun for 2-3 days.

Sabudana Tikhat Chaklya

Time 60 min
Ingredients
Sabudana 1 cup
Cumin seeds 1 tsp
Boiled smashed potato 1 cup
Green chilies 6-7 or red chili powder 1 tsp
Salt to taste  (add more salt than expected because after drying salt will get evaporated)
Water 1 cup

Method
Wash sabudana in water, drain water leaving 2 tsp behind. Keep it for 12 hr.
Take all ingredients in mixing bowl. Mix well. Add 2-3 tsp water to knead the dough. Knead in such a way, with light hand that the sabudana will remain intact. It may not be possible to full extent but atleast can try.
Then spread plastic paper under hot sun. Stuff this mixture in chakli mold / kitchen press and press in circular motion or straight lines on plastic paper. Dry in hot sun for 3 -4 days. Store in dry place in tight container.

Sabudana Papdya / Sandge

Time 60 min
Ingredients
Sabudana 1 cup
Cumin seeds 1 tsp
Boiled smashed potato 1 cup
Salt to taste  (add more salt than expected because after drying salt will get evaporated)
Water 8 cups

Method
Soak sabudana for 12 hr in 4 cups water.
First mix water (4 cups), cumin seeds, smashed potato and soaked sabudana, salt in pan. Mix well. Switch on the flame. Cook the mixture on medium flame, Stir continuously and cook 10-15 min, the sabudana will get dissolved and look like transperant. This mixture will look like sabudana kheer. Then spread plastic paper under hot sun. Take spoonful of mixture and drop on the plastic paper, it will get spread and become round in shape. Dry the sandge in hot sun for 3 -4 days. Store in dry place in tight container.

Picture of sabudana sandge without potato and food olour

Nachani Chaklya

Time 60 min
Ingredients
Nachani flour 3 cups
Cumin seeds 2 tsp
Sesame seeds 1 tsp
Salt to taste  (add more salt than expected because after drying salt will get evaporated)
Water 3 cups

Method
Soak nachani flour for 24 hr in 1.5 cup plain water.
Then mix water(3cups), cumin seeds, sesame seeds and soaked nachani flour, salt in pan. Mix well. Switch on the flame. Cook the mixture on medium flame. Stir continuously so that big lumps will not form. After 7-8 min, the colour will get darker. If all water is evaporated then add 3-4 tsp water and again cook for 4-5 min. This mixture should not be very hard otherwise it will be difficult to press using mold. Then allow it to cool to some extent (25%). Stuff this mixture into chakli mold / kitchen press, press out in circular motion on plastic paper, like chakli or just straight lines. Dry the chaklya in hot sun for 3 -4 days. Store in dry place in tight container.

Rice Chaklya

Time 60 min
Ingredients
Kolum rice 3 cups
Cumin seeds 2 tsp
Salt to taste  (add more salt than expected because after drying salt will get evaporated)
Water 3 cups

Method
Soak rice for 24 hr. Then change water and again soak rice with fresh water, repeat the process untill 4 days. Drain water on 5th day and spread rice on cloth, let it dry for 1 hr so that water will get evaporated. Then make powder in the grinder.
First mix water, cumin seeds and rice powder, salt in pan. Mix well. Switch on the flame. Cook the mixture on medium flame. Stir continuously so that big lumps will not form. After 7-8 min, the colour of mixture will get changed, milkish white to dull white. If all water is evaporated then add 3-4 tsp water and again cook for 4-5 min. This mixture should not be very hard otherwise it will be difficult to press using mold.  Then allow it to cool to some extent (25%). Stuff this mixture into chakli mold / kitchen press, press out in circular motion on plastic paper, like chakli or just straight lines. Dry the chaklya in hot sun for 3 -4 days. Store in dry place in tight container.

Rice Kurvdya

Time 60 min
Ingredients
Kolum rice 3 cups
Salt to taste  (add more salt than expected because after drying salt will get evaporated)
Water 3 cups

Method
Soak rice for 24 hr. Then change water and again soak rice with fresh water, repeat the process untill 4 days. Drain water on 5th day and spread rice on cloth, let it dry for 1 hr so that water will get evaporated. Then make powder in the grinder.
Mix water and rice powder, salt in pan. Mix well. Switch on the flame. Cook the mixture on medium flame. Stir continuously so that lumps will not form. After 7-8 min, the colour of mixture  will get changed, milkish white to dull white. If all water is evaporated then add 3-4 tsp water and again cook for 4-5 min. This mixture should not be very hard otherwise it will be difficult to press using mold.  Then allow it to cool to some extent (25%). Stff this mixture into sev mold / kitchen press,  press out in circular motion on plastic paper. Dry the kurvdya in hot sun for 3 -4 days. Store in dry place in tight container.

Sal Papdya / Rice Papdya

Time 60 min
Ingredients
Rice 3 cups
Cumin seeds 1 tsp
Sesame seeds 1 tsp
Salt to taste  (add more salt than expected because after drying salt will get evaporated)
Water 2 cups

Method
Soak rice for 24 hr. Then change water and again soak rice with fresh water, repeat the process untill 4 days. Drain water on 5th day and spread  rice on cloth, let it dry for 1 hr so that water will get evaporated. Then make powder in the grinder.
To the rice powder, add water, cumin seeds, sesame seeds, mix well. It looks like idli batter, but it should be little thiner than idli batter.
Keep one vessel on stove filled with 3/4 water. Allow it to boil. U need 3-4 flat plates which will fit with this vessel.
Take one tsp of batter in one flat plate, spread by shaking the plate so that batter will get spread evenly throughout the plate, now place this plate on vessel with boiling water, the water in the batter will immediately get evaporated in 1-2 min. Now immediately turn the plate upside down keep for 3-4 min. Then remove from stove, allow it to cool for 5 min. Then remove papdya from plate. To remove papdya u need to first lift it from outer side, then using both hands take out the papdya and place on plastic paper.  Dry the papdya in hot sunny condition for 3-4 days. Store in dry place in tight container.

Rice Papad / Spinach Rice Papad / Red Chili Rice Papad

Time 20 min
Ingredients
Rice 3 cups
Papad khar 2 tsp
Cumin seeds 1 tsp
Salt to taste  (add more salt than expected because after drying salt will get evaporated)
Water 2 cups

Method
Soak rice for 24 hr. Drain water and spread on cloth, let it dry for 1 hr so that water will get evaporated. Then make powder in the grinder. Heat water in pan, add, papad khar, cumin seeds, salt. Boil for 5 min. Then add rice powder, stir well. Rice powder will absorb water. Stir for 5-6 min to avoid burning. If necessary add 2 -3 tsp water. Cover with lid and switch off the flame, keep for 5 min. Then remove lid take this mixture in bowl even though it is hot, make 4-5 balls. Keep these balls in vessel, then keep the vessel in pressure cooker, (pressure cooker should contain enough water to generate steam) cook for 5 whistles. Switch off the flame. Allow cooker to get cool. Remove one ball, out of it make small balls of 1 inch size, roll with rolling pin like chapati. Repeat the process for remaining balls. Dry in hot sunny condition for 3-4 days. Store in dry place in tight container.

Tip
Along with cumin seeds u can add 2-3 tsp red chili flakes, 2 tsp sesame to make spicy papad.

Spinach rice papad: U can add 3-4 tsp spinach paste (2 cup spinach leaves + 3-4 green chilies grind in mixture) in water along with cumin seeds, to make spinach rice papad.

Nachani papad: Soak nanchani flour 4 cups for for 12 hours in 2 cups of water. There is no need to dry and grind. Directly add nachani flour in water along with cumin seeds. Follow the same procedure.

U can make all these varieties at one time because it needs same preperation.

Rice papad / Spinach rice papad / Red chili rice papad

Time 20 min
Ingredients
Rice 3 cups
Papad khar 2 tsp
Cumin seeds 1 tsp
Salt to taste  (add more salt than expected because after drying salt will get evaporated)
Water 2 cups

Method
Soak rice for 24 hr. Drain water and spread on cloth, let it dry for 1 hr so that water will get evaporated. Then make powder in the grinder. Heat water in pan, add, papad khar, cumin seeds, salt. Boil for 5 min. Then add rice powder, stir well. Rice powder will absorb water. Stir for 5-6 min to avoid burning. If necessary add 2 -3 tsp water. Cover with lid and switch off the flame, keep for 5 min. Then remove lid take this mixture in bowl even though it is hot, make 4-5 balls. Keep these balls in vessel, then keep the vessel in pressure cooker, (pressure cooker should contain enough water to generate steam) cook for 5 whistles. Switch off the flame. Allow cooker to get cool. Remove one ball, out of it make small balls of 1 inch size, roll with rolling pin like chapati. Repeat the process for remaining balls. Dry in hot sunny condition for 3-4 days. Store in dry place in tight container.

Tip
Along with cumin seeds u can add 2-3 tsp red chili flakes, 2 tsp sesame to make spicy papad.

Spinach rice papad: U can add 3-4 tsp spinach paste (2 cup spinach leaves + 3-4 green chilies grind in mixture) in water along with cumin seeds, to make spinach rice papad.

Nachani papad: Soak nanchani flour 4 cups for for 12 hours in 2 cups of water. There is no need to dry and grind. Directly add nachani flour in water along with cumin seeds. Follow the same procedure.

U can make all these varieties at one time because it needs same preperation.

Tikhat sandge

Time 20 min
Ingredients
Tur daal 1 kg
Chickpeas 1 cup
Peeled black peas / Kala vatana daal 1 cup
Urad daal 1 cup
Red chili powder 1/2 cup
Salt 2 tsp or more as per tste
Turmeric powder 1 tsp
Ginger garlic paste 1/2 cup
Water 1/2 lit or less

Method
Grind all daals to make coarse powder like rava/semolina.
To this powder add remaining ingredients, and water spoon by spoon and make a dough. Dough should be nor hard nor soft. Then make very small balls of 1/2 in size and round in shape, using all dough. Spread on plastic paper and dry in hot sun for 4-5 days. 
Store in refrigerator in tight jar otherwise it will get spoiled in humid condition. In dry whether it can be store outside the refrigerator.