501. Tossed salad 502. Snakegourd salad (Paduvala Kaayi salad) 503. Seemebadane salad 504. Green Salad 505. Pea Paneer Salad 506. Stuffed Tomato Salad 507. Baledindina salad 508. Mixed Beans Salad 509. Tomato-Capsicum Salad 510. Cheese-cream salad 511. Chandan Sherbat 512. Thandai 513. Jal jeera 514. Panna 515. Watermelon coolsip 516. Cucumber Crush 517. Apple tea 518. Badami mosaru 519. Sweet rice drink 520. Vagetable juice sharabat 521. Wheat sharbat

501. Tossed salad
Tomato – 2 Cucumber – 1 Carrot – 2 Capsicum – 2 Cabbage – Little Mushroom - 4 Onion – 2 Radish – 2 Cauliflower – Little Garlic – 4 strands (to be pasted) Vinegar – 2-3 Tsp Pepper powder – to taste Olive oil – 1 Tbsp Salt – to taste Method: - Mix garlic paste, pepper powder, vinegar, salt and olive oil and keep it aside. Make thin slices of Onion, cucumber, tomato, radish. Grate the carrot, mushroom and cabbage. Cut capsicum in to long thin strands. Chop cauliflower. Mix all these ingredients and serve.

502. Snakegourd salad (Paduvala Kaayi salad)
Paduvala kayi – finely chopped 1 big cup Coconut – grated ¼ cup Ginger, Green chillies, salt and tamarind to taste. For Seasoning: - Mustard seeds – ½ tsp, oil – 1 tsp, hing, and curry leaves little. Method:- Add little salt to chopped paduvalakayi and keep it aside. Grind coconut, chillies, ginger, tamarind and salt. Squeeze the water from p.kayi and mix the ground paste and mix well. Season with mustard seeds, curry leaves and hing and serve.

503. Seemebadane salad
Seemebadane kayi (tender) – 1 Coconut – grated ¼ cup Red chillies – 2 Mustard Seeds – ½ tsp Curds – ¾ of a glass Method: - Peel the skin and chop the S.kayi finely. Grind rest of the ingredients and mix well. Add curds and serve.

504. Green Salad
Cabbage leaves : 4 (shredded/cut into squares) Spinach leaves : 6 (shredded) Cucumber : ½ (unpeeled & cut into circles) Spring onions : 2 (sliced thinly with greens) Dressing : 2-3 tbsps French dressing with Maggi super seasoning (Lemon Masala). Method: Mix all the ingredients with the dressing and serve

505. Pea Paneer Salad
Maggi Lemon Masala Cubes : 3, crumbled Peas : 3 cups, shelled Paneer : 1 cup, cubed Green Chilli : 1, finely chopped Tomato : 1, chopped Coriander leaves : 2 tb. sp., chopped Method: Boil peas in 1 cup water for 7-8 mins. or till cooked. Drain. Wash with cold water. Mix together the cubed paneer, boiled peas, chopped green chillies, tomato, coriander leaves and the crumbled Maggi Lemon Masala cubes. Toss well to mix.

506. Stuffed Tomato Salad
Tomatoes : 8 medium Paneer, Carrots, Peas : 3 cups (chopped) Dressing : Maggi Super Seasoning (Vegetarian) : 1 pack Mayonnaise (without egg) : 10-12 tbsp Garnish : Carrot- 1 cup (grated) Spring onion greens/cabbage : 1 cup (chopped finely) Method: Cut tomatoes into exact halves and scoop out the flesh. Keep upside down to drain out juices. Crumble and add Maggi Super Seasoning to Mayonnaise. Mix well. Mix the vegetables and paneer with the dressing. Fill the mixture into the tomatoes. Serve on a bed of grated carrots and spring onion, greens or cabbage.

507. Baledindina salad
Baledindu (Tender) – 2 cup (peel the skin and chopped finely) Coconut – Grated ½ cup Red chilies – 2 Mustard Seeds – little Tamarind & salt to taste. Method:- Grind coconut, tamarind, mustard seeds, red chilies and salt nicely. Mix this to the chopped baledindu. Season with mustard seeds and curry leaves and serve.

508. Mixed Beans Salad
French Beans – 1 Cup (Chopped) Carrot – 2 Tbsp (Grated) Pomegranate - 2 Tb sp (Seedless) Apple ¼ cup (Diced) Moong Sprout ¼ cup Lime Juice/ Salt to taste

Green Chilies – Few (Chopped) Coriander Leaves – Few (Chopped) Seasoning – Oil 1 Tsp, Mustard Seeds ½ tsp, Hing Method: Mix all the prepared vegetables and fruits. Heat oil; and season with mustard seeds and hing. Mix well and serve

509. Tomato-Capsicum Salad
Tomato – 3 Capsicum – 3 (Chopped Finely) Onion – 2 (Chopped Finely) Lime – ½ Salt – 1 tsp Method: Boil water and put tomato, leave it for 5 minutes. Peel the tomato, chop finely. Mix together capsicum, onion, tomato in a bowl and add lime juice and salt and mix well and serve.

510. Cheese-cream salad
Pineapple – 1 cup (Diced) Cucumber – 1 cup (diced) Boiled peas – ½ cup Carrot pieces – ½ cup Cauliflower – 1 cup (Chopped finely) Cream – 1 cup Cheese – ½ cup Milk – 1 cup Tomato – 1-2 (Chopped) Lime – 1 Paneer cubes - ½ cup Salt to taste, pepper powder Method: - Cook cauliflower in milk and mash little and cool this. Add cream, cheese, lime juice, salt, pepper and mix well. Add all other ingredients and cool it. Garnish with tomato, cucumber slices and peas and serve before serving.

511. Chandan Sherbat
(This cools the entire system) For 1 ¼ liter Sugar – 1 cup Water ¾ liter Chnadan (sandalwood powder) 10 gms Cardmom – 25-30 Saffron 3-4 strands Varq (Silver foil used for sweets) 2 layers Milk 2 tbsp Mogra flower a handful (1/2 a strand)

Method: Boil sugar and water along with the peeled cardmom for 40-45 minutes. Stir at short intervals. [After 10 minutes of boiling, add the milk (This allows any dirt and impurities in the sugar to float on top). Remove this scum with a spoon. After 30 more minutes remove from fire] Tie the sandal wood powder in a muslin cloth and place this in the syrup. Immediately add saffron and washed mogra flowers and cover with a lid. Keep it aside overnight. The next day, remove the flowers and the bundle of sandal wood powder. Add the silver varq and store the Sherbat in dry bottles. Preparation: Mix 2 of 3 tbsp of the sherbet in a glass of water. Add ice cubes to serve chilled or serve as it is. Note: The sandal wood powder can be substituted by 2 inch pieces of sandalwood.

512. Thandai
Poppy seeds – 50 gm Peppercorns 2 ½ tsp Cumin seeds 3 tsp Almonds 100 gm Saffron 15-20 strands Cardamom – 20 Rose petals (fresh or dry) few Sugar – 3-4 tsp for each glass Cold milk as required Method: Soak the poppy seeds overnight. Soak the almond seeds for half an hour in warm water. Grind poppy seeds, almonds, cardamoms, cumin seeds, whole pepper corn and rose petals to a fine paste. Mix the saffron. The thandai masala is ready. For 3 glasses of thandai, strain 4 tbsp masala along with cold milk through a muslin cloth or through a very fine strainer. Crush the masala with fingers to let is pass through the sieve. Add 3-4 tbsp of sugar to each glass and serve cold.

513. Jal jeera
This is an appetizer. Store it ina clay or terracotta containers. Ingredients (serves 4) Mint leaves – 1 cup Coriander Leaves – ½ cup Tamarind ½ cup Green chillies 2-3 Jeera 1 tbsp (Roasted and powdered) Black salt (powdered) ½ tsp Salt to taste Sugar or jaggery (optional) 1 tsp Method: Soak tamarind for half an hour and prepare the pulp. Wash the mint and coriander leaves. Grind mint, coriander, green chillies, jeera, sugar, black salt and tamarind pulp. Add 3-4 cups of water. Add salt to taste. Serve chilled with a few cut mint leaves. (Tamarind can be substituted with juice of 3-4 lemons.)

514. Panna
(Summer special, most effective for when given to person who has suffered heat stroke)

Ingredients (for 2 glasses) Raw mango 1 big Mint leaves ½ cup Coriander leaves ¼ cup Jeeta 1 tbsp Hing a pinch Lemon 2 Sugar 4 tsp Black salt ½ tsp Water 1 ½ glasses Ice cubes 4-6 Method: Poke a fork into the raw mango and hold it over the gas flame directly. Keep turning it till it is tender all over. Then peel and remove the seed. (You can boil mango in water till it is cooked and then remove the seed) Roast jeera and hing on a hot tawa and grind it to powder. Grind the raw mango to pulp along with the other ingredients except water. Then blend it in water and pour it out into glasses. Add ice cubes and serve it cold. (Note: Raw mango paste can be made and kept in the fridge for 4-5 days and water can be added when panna is prepared)

515. Watermelon coolsip
Ingredients (serves 4) Watermelon pieces – 3 glasses (deseeded) Salt & Jeera powder - a pinch for each glasses Glucose (Optional) 2 tbsp for each glass Mint leaves a few Method: Blend watermelon pieces in a mixer. Pour out into 4 glasses. Add salt, pepper and jeera powder. You can add glucose for instant energy. Serve cold, topped with mint leaves

516. Cucumber Crush
(Summer Quencher) Cucumber pieces 1 cup Curd ½ cup Water 1 ½ glasses Salt to taste Jeera powder & chaat masala ¼ tsp each Coriander leaves & mint leaves ¼ cup each Ice cubes 4-5 For seasoning: Mustard seeds ½ tsp, curry leaves a few, hing, oil ½ tsp Method: Blend cucumber in a mixer. Add the other ingredients except those listed for seasoning and blend again. Heat the oil and season mustard, curry leaves and hing and add it to the crush.

517. Apple tea
(Flavored tea and antidote for diarrhea)

Ingredients (serves 4) Apple – 1 Tea powder 2-3 tsp Sugar 4 tsp Water 4 glasses Method: Cut apple into 8-10 thin slices and boil it in wate with the tea till it reduces to half the quantity. Add sugar and dissolve it. Cool and chill. Strain and pour into 4 cups. (Note for infants give just the apples boiled in water with/without sugar and strained)

518. Badami mosaru (China)
Water 4 glass China grass – 4 tsp Sweat condensed milk – 1 tin Badami essence Method: -Cook the china grass powder in water. Then add condensed milk and stir well. Remove from fire and cool it. Add badam essence and mix well. Keep this in the fridge. Cut to required size. Or it can be served with fruits.

519. Sweet rice drink
Rice flour – ¾ cup Jaggery – 200 gm Butter or ghee – 100 gm Elaichi powder – 4 Paneer 8-10 pieces (1 cm cubes diced) Bread 8-10 pieces (1 cm square pieces) Paneer to garnish Method: Boil 4 cups of water, Add jaggery and prepare the syrup. Sieve that and keep it aside. Heat butter in a vessel. Fry the flour, add the sugar syrup and keep stirring. Add elaichi powder, mix well, pour this into glasses. Garnish with paneer and bread and serve.

520. Vagetable juice sharabat
Ash guard juice – 1 cup Tender coconut – 1 cup Jaggery – ½ cup Lime juice – little Elaichi powder Method: Mix together and serve (It can’t be stored)

521. Wheat sharbat
Sprouted wheat – ½ cup Grind this and take out the juice, add water, jaggery and serve (Fruits can be added)

Soups 551. Halasande Soup 552. Cashew Soup 553. Tomato- Kabul Channa (kadale kalina) Soup 554. Chakkota soup 555. Sprouted Green gram soup 556. Mushroom soup 557. Cold Cucumber Soup 558. Mixes vegetable Soup 559. Almond soup 560. Spinach Soup 561. Guava Raita 562. Blue grapes raita

551. Halasande Soup
Halasande Kalu – 1 Cup Curd – 1 Cup Jeera – ¼ Spoons Salt to taste Pepper powder, Lime juice – 1 Spoon Curry leaves – 2 Spoon Coriander – Little (Chopped) Method: - Add salt to the grain and boil in the cooker. Strain excess water. Use the grain for other cooking, use only the water for soup. Add curd, salt and pepper powder to this water and boil for 5 minutes. Season with ghee and garnish with coriander and serve.

552. Cashew Soup
Cashew and pista paste – 1 Spoon each Butter milk – 4 cups Cream – 1 Cup Butter – 1 Spoon Cloves – 2-3 Jeera – ½ Spn (Fried and ground) Lime Juice: - 1 Salt and pepper to taste Badam, pista to garnish Method: - Heat butter in a pan and fry the cloves. Add cashew paste, pista paste and fry little. Remove from fire and let it cool. Then add butter milk and cream. Then add lime juice, salt, jeera and pepper powder and mix well. Garnish with badam and pista and serve

553. Tomato- Kabul Channa (kadale kalina) Soup
Kabul Channa – 1 Cup (Soaked on previous day) Tomato – ½ Kg (Chopped big) Onion – 2 (Chopped) Maida – 1 Sp Coriander – Little (Chopped) Butter – 2 Spn Salt to taste and garam masala Method: - Boil the soaked channa with salt and garam masala in 4 cups of water in cooker. Strain excess water. Use the grain for other cooking, use only the water for soup. Heat butter in a pan and fry onions. To it add Maida and fry. Add tomato and sauté. Remove from fire and let it cool. Grind the mixture with the strained water (Kabul Channa). Boil this for 10 minutes and remove from fire. Garnish with channa, coriander, butter and bread pieces (deep fried) and serve.

554. Chakkota soup
Chakkota soppu – 3 bunches Curds – ¼ lit Ginger – 1 small piece Green chilies – 5-6 Lime – 1 Salt to taste Garnishing – Deep fried avalakki Method:- Chop the greens and green chilies and cook this in 4-5 glass of water. Cool it and grind this with ginger to fine paste. Then add curds, salt, garam masala and cook for 10 minutes. Pour this into serving bowl and squeeze the lime juice and garnish with fried avalakki and serve.

555. Sprouted Green gram soup
Sprouted green gram (Hesarukalu) – 200 gm Green chilies – 5-6 Garlic – 4-5 flakes Milk – 1 sp Cream – 2 sp Ghee – 2 sp Jeera – ¼ sp Curd – 4 sp Coriander – little chopped Salt to taste, pepper powder Method: - Grind green gram (keep 2 spoons of gram separately) with green chilies, garlic to a fine paste. Pour this into vessel and add cream and milk and cook till it boils. Meanwhile heat ghee in a small pan and add jeera. Cool this and add this to the curds. Add salt and pepper powder and mix this to the above boiling mixture. Cook for 5 minutes. Garnish with coriander and gram and serve in a bowl.

556. Mushroom soup
Tomato – 250 gm (Chopped) Milk – 3 cup Mushroom – 1 cup (Chopped) Onion – 2 (Chopped) Cheese – 2tbsp Macaroni – 4 tbsp (boiled) Corn flour – 3 tsp Mustard powder – 1 tsp Garlic paste – ½ tsp Red chili powder – ½ tsp Sugar – ½ tsp Pepper powder – ½ tsp Salt to taste Ghee – ½ tbsp

Method: Heat oil in a pan and fry onion and garlic paste. Then add tomato and mushroom. Mix corn flour in milk and add this to above. Then add macaroni, salt, pepper, red chili powder, sugar, mustard powder and mix well. Boil this and serve hot.

557. Cold Cucumber Soup
Maggi super seasoning(vegetarian) : 1pkt Cucumber : 2,medium Onion : 1,medium Garlic : 1 clove Mint : 2 sprigs Bread : 1 slice Water : 1 cup (150ml) Thick Curd : 1 cup (beaten) Garnishing: Grated Cheese Method:1. Puree together all vegetables and bread using ½ cup water, strain well 2. Mix with beaten curd. 3. Dissolve Maggi Super Seasoning in ½ cup hot water. Cool and add to curd-cucumber mix. 4. Garnish with grated cheese. Serve chilled.

558. Mixes vegetable Soup
Potato – 4 Carrot – 4 Radish - 1 Tomato – 2 (Big) Onion – 1 (Big) Capsicum – 2 Milk – 1 litre Ginger – 1” Bay leaf – 1 Butter – 1 tbsp Coriander – little 3 magi soup cubes boiled in 2 cups of water Salt and chilli powder to taste. Pepper powder Method: Chop all the vegetables finely. Fry all this with little butter and bay leaf in a pan. Once it becomes tender add magi soup and pressure cook this. Remove the bay leaf and grind vegetables with soup. Add milk and allow it to boil. Add salt, chilli powder, pepper powder. Garnish with coriander and serve.

559. Almond soup
Onion – 2-3 (Big) Carrot – 1-2 Kabuli channa – 2 cups (Soaked for at least for4 hours) Cashew – 12 Milk – 1-2 cups Almond – 20-30

Salt, chilli powder, pepper powder to taste Method: Chop all the vegetable finely. Cook this with kabuli channa. Soak almond in water and grind. Add almond paste and cashew pieces to milk and boil. Grind channa and vegetable and add this to the milk. Add salt and pepper powder and add 2-3 cups of water and allow it to boil.

560.Spinach Soup
Cooked Spinach Puree – 2 Cups Milk – 1 Cup Almond Paste 2 Tbsp Cream – 4 Tbsp Vegetable Stock Cube – 1 Finely Minced Onion 1 Tbsp Butter 1 Tbsp Salt to taste Method: Heat butter in a pan. Then stir in the onion and fry till light brown. Add the spinach pure and almond paste. Pour in the milk. If the soup is too thick, add some water. Put in the vegetable stock cube and salt to taste. To serve, pour the rich soup into individual bowls. Whip the cream slightly and drizzle over the soup. Serve hot.

561. Guava Raita
Guava – ½ kg (Riped) Pepper powder, garam masal – ½ Spn each Sugar – 1 spn Lime – 1 Jeera – ½ Spn (Fried and powdered) Green chilies – 5-6 Coriander – little (Chopped) Salt to taste Method: - Boil the guava fruits for 8-10 minutes in boiling water. Remove and let it cool. Take out the seeds and grind. Add salt, masala, green chilies, lime juice, coriander and season it with mustard and hing. Then garnish with tomato and guava slices and chilies and serve.

562. Blue grapes raita
Curd – ½ lit Milk – 1 cup Besan – 100 gm Hing – 1 pinch Jeera(fried) red chili powder, pepper powder – ½ sp each Blue grapes – 25-30 Green chilies – 2-3 Coriander – little chopped Oil – 200 gm Salt to taste Method: - Mix besan, hing, red chilie powder, pepper and salt with water. Remove the seeds in grapes with the help of fork and dip this in the dough and deep fry in oil.

Blend the curds and add salt and milk to that. Add coriander, chilies, and jeera and mix well. Finally add the fried grapes and leave it for 2 hours and serve.

601. Stuffed Hirekayi 602. Stuffed Ladies finger 603. Stuffed Paduvalakayi 604. Stuffed Karelas 605. Sweat and sour karela 606. Mushroom stuffed capsicum

601. Stuffed Hirekayi
HIrekayi – 4 Onion – 4 Green chilies – 6 Garlic – 2 cloves Tamarind – ½ spoon Garam masala – ¼ sp Coconut – 6 sp Oil and mustard Method: - Heat oil in pan. Add mustard. Add onion and sauté. Grind all the other masala. Cut hirekayi lengthwise. Fill this mixture to hirekayi. Fry this with the onion and serve.

602. Stuffed Ladies finger
Ladies finger – ¼ kg Grated coconut – 6 tbsp Slat Green or red chilies – 6 Jeera – 1 sp Oil, Curry leaves Method: - Grind all the masala. Fill this in the ladies finger. Heat oil in pan. Add jeera, curry leaves and stuffed ladies finger. Saute for some time and remove from heat and serve. (Same filling can be used for tondekayi, chilies)

603. Stuffed Paduvalakayi
Paduvalakayi – 1 Potato – 2 (Boiled and masahed) Green chilies – 6, Red chilie – 1, Salt to taste (Grind this) Red chilie – 1 Oil – little Lime – ¼ Rava – little Coconut – 4 sp Mustard 1 sp Hing – 1 pinch

Salt to taste Method: - Cur paduvalakayi in to ½ “ circle. Deseed, apply little salt and keep it aside. Mix salt, chilies, coconut, lime juice, and seasoning of mustard and hing to potato. Fill this in paduvalakayi. Heat little oil in a pan. Roll the stuffed kayi in rava and fry this both sides.

604. Stuffed Karelas
Bitter gourd (1/4 tender) For Stuffing:Onion – 3 Medium (Chopped in to large pieces) Roasted gram – 1 tbsp Khus-khus – 1 tsp Coriander Seeds – ½ tbsp Jeera seeds – ½ tsp Red Chilies – 2-3 Peppercorns – 5-7 Garlic – 2 medium cloves Ginger – ¼” piece Tamarind – small marble sized Salt to taste 2 tbsp oil Garnish – 2 tbsp fresh chopped coriander Method: - Slit the bitter gourd lengthwise into two and thoroughly clean out the seeds and the fibre inside. Wash well and dry. If long cut into roughly 2” length tubes. Grind all the ingredients for the stuffing together into coarse paste. (If besan is being used instead of fried gram, add it to the paste later) Gently stuff the karela so that it remains its original fullness of shape. Tie with string or fasten with toothpicks. Heat oil in a large, shallow pan, non-stick possible. Reduce to low flame and gently place the stuffed karela one by one in a single layer. Cover and cook for 15-20 minutes, gently turning them once or twice. When they are done, the karela will be tender and easy to pierce with a knife. Remove and garnish with coriander and serve with chapatis or rice or dal. Leftovers are as sandwich fillers. Pop one or two stuffed karelas between 2 slices of bread.

605. Sweat and sour karela
Karela – ¼ kg chopped to small pieces Sauce: Tamarind the size of small lemon, (Soaked in ½ cup hot water 10-15 minutes) Jaggery – 200 gm, salt to taste, Curry powder Seasoning: - oil – 1tbsp, ½ tsp mustard seeds, ½ red chili, 5-6 curry leaves, pinch of hing Method: - Combine all the ingredients for the sauce in about a glass of water and allow to simmer on a low flame. When the sauce thickens in consistency, add the karela pieces and cook till tender. Heat the oil. Add mustard seeds and chili pieces. Add curry leaves and hing. Add the seasoning to the sweat and sour karela, cook for a couple of minutdes.

606. Mushroom stuffed capsicum
Capsicum – 6 (medium sized) Onion – ¼ cup (Finely chopped) Mushroom, Carrot, potato – 2 cup (Chopped and steam cooked) Jeera – ¾ tsp (fried and powdered) Garam masala powder – ½ tsp Turmeric – ½ tsp Red chilli powder – ½ tsp Lime – 1 Besan – ½ tbsp Salt to taste, oil for frying, chopped coriander Method: - Take out the stalk of the capsicum and remove all the seeds. Cook this in boiling water for 3 minutes and allow it to cool. Heat oil in a pan. Fry onion. Add garam masala powder, ground masal, red chilli powder and mix well. Add cooked mushroom and vegetables and turmeric. Fry till water evaporates. Add lime juice and coriander. Fill this inside capsicum and cover this with besan paste. Arrange this in a pan. Pour little water and cook till all the sides are done. Serve hot.