COCONUT LADDU

required:coconut grated-450 g,grated jaggery-300 g
method
mix both coconut and jaggery and cook on medium flame for about 15 min until this starts forming little lumps and turn off.make laddus when warm.grind the coconut for a smoother texture

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ICECREAM FLOAT

required:orange soda or fanta chilled-250 ml,tender coconut icecream or vanila icecream-1 scoop
method
pour the soda upto 3/4 th of the glass and then carefully drop a scoop of icecream into it.

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TURMERIC& FENNEL MILK

required:fennel seeds-1 tsp,black pepper pd-a pinch,turmeric pd-1/4 th tsp,milk-250 ml,jaggery pd-1&1/2 tsp
method
grind the fennel seeds coarsely in a coffee grinder or a small mixie jar.boil the milk with fennel pd,turmeric pd,black pepper pd until a boil.lastly add jaggery and turn off.mix well and strain

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PALAK MUSHROOM

required:onion-1/4 th large finely chopped,spinach leaves or bunch of spinach-8 oz,button mushrooms-500 g,red chilli pd-1 tsp,ginger&garlic paste-1/2 tsp,salt-according to taste,tomato-1 medium chopped fine,cumin seeds-1/2 tsp,green chillies-3,oil-2 tbsp,garam masala-1/2 tsp,turmeric pd-a pinch,water-1/2 cup
method
quarter the mushrooms or make thick slices.blanch the spinach and grind into a smooth paste with green chillies and water.heat a pan with oil and tip in cumin seeds,onion.saute until the onions turn translucent
and then add ginger&garlic paste.when the raw smell disappears add tomato,mushrooms,salt,turmeric pd and stir fry for a min.lower the flame and cover for 2-3 min.open the lid and pour the spinach puree along with red chilli pd and cook until it thickens and lastly sprinkle garam masala.

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PANDAN FLAVOURED LASSI

required:pandan extract-5 or 6 drops,thick refrigerated curd-1&1/2 cups,boiled and cooled milk-3/4 th cup,sugar-6 tsp
method
blend everything together for sometime until there is foam and pour.serve chilled.

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CARROT AND ORANGE JUICE

required:carrots-2 large,oranges-5 large,sugar-1 or 2 tsp,lemon juice-1/2 lemon,ginger-1" piece
method
peel the carrots,ginger and extract the juice in a juicer.also juice the oranges in a citrus juicer.if the oranges are small like cuties double the quantity and because they don't have seeds also put them in the juicer.mix both the carrot juice, orange juice well along with lemon juice

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ADAI

required:toordal-1/4 th cup,chanadal-1/2 cup,cumin seeds-1 tsp,dry red chillies-8,hing-3 pinches,rice rawa-1 cup,curd-1 cup,salt-according to taste,coconut-1 cup grated,water-for soaking,oil-few tbsp 
tempering:oil-1 tbsp,ghee-1 tbsp,hing-2 pinches,curry leaves-few roughly chopped
method
soak rice rawa in curd overnight.wash and soak the chanadal,dry red chillies,toordal in water for 2 hours.the water level should be one inch above the dals.later grind the dals with coconut.this should be a thick batter consistency.add cumin seeds to this mixture and add tempering to this.also add salt.

take a seasoned heavy bottomed pan with lid and pour little oil into it.when the oil heats up lower the flame and spread this mixture evenly and make a small hole in the center.cover until the edges look golden and flip and cover again.add oil if necessary.

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MUSHROOM UPMA

required:oil-2tbsp,ghee-2 tbsp,mustard seeds-3/4th tsp,chanadal-1 tsp,uraddal-1 tsp,curry leaves-few,shallot-1 sliced thin,mushrooms-4 large sliced thin,rawa or sooji-3/4 th cup,water-2&1/4 th cups,turmeric pd-2 pinches,large green chillies-5 chopped fine,coriander-chopped little,ginger-1" piece finely chopped,salt-according to taste
method
heat a sauce pan with a lid and add oil,ghee to it.tip in mustards and then uarddal,chanadal,curry leaves.when they change colour tip in the onion,green chillies,ginger,turmeric pd and saute.when the onion is translucent add the mushrooms and fry for a min.pour water and add salt.the water should taste slightly salty.when the water comes to a rolling boil add coriander,rawa while continuously stirring so that no lumps will be formed and turn off.cover with a lid.after a min mix it again.

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ONION AND CHANADAL CHUTNEY

required:dry red chillies-15,tamarind paste-1 tsp,salt-according to taste,garlic clove-1,red onion-1 large,cumin seeds-1/2 tsp,roasted chanadal-1/2 cup,oil-little,water-little
for tempering:oil-2 tbsp,mustard seeds-1/2 tsp,uraddal-1 tsp,chamadal-1/2 tsp,curry leaves-few
method
dry roast the red chillies and remove to a mixie jar.now fry the onion in oil until it turns translucent and then turn off.to the same pan add chanadal,cumin seeds and mix well.when this comes to room temperature add to the mixie jar.grind all the ingredients with garlic,tamarind paste,salt and water to chutney consistency.
prepare the tempering and add to the chutney.can be served with punugulu or mysore bajji

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MUSHROOM SOUP

required:large button mushrooms thinly sliced-4,green chillies large-2 finely chopped,coriander-a handful finely chopped,cornflour-2 heaped tsp,water-750 ml,vinegar-1 tsp,less sodium soya sauce-2 tsp,ginger-2" piece-finely chopped,chicken stock cubes-2 small,black pepper pd-3 pinches,oil-1 tbsp,salt-according to taste
method
heat the oil in a sauce pan and fry the green chillies,ginger until they change colour slightly.tip in the mushrooms and stir fry until they reduce in size.pour the water,stock cubes and let it come to a boil.add vinegar,soya sauce,cornflour[which is mixed in little water without any lumps].stir while adding cornstarch water.when the desired consistency is reached adjust the salt and tip in black pepper.lastly sprinkle coriander.

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