AVACADO ALMOND PUDDING

required:ripe avacados-2,honey-to taste,unsweetend vanilla almond milk-3/4 th cup,almonds for garnish-sliced and toasted 
method
combine avacados,almond milk,honey in a blender.puree until smooth.spoon into individual dessert glasses and top with toasted almonds.

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MUNAGAKU PESARAPAPPU

required:oil-1 tbsp,dry red chilli-1 broken,mustard seeds-1/2 tsp,uraddal-1 tsp,chanadal-1/2 tsp,turmeric pd-1/4 th tsp,curry leaves-1 sprig,split yellow moongdal-1 cup,drumstick leaves or munagaku-2 cups washed nicely,salt-according to taste,water-to cook the dal,garlic chilli pd-1 tsp.
method
boil the moongdal with water until soft and drain the water.cook the dal seperately because it should not turn mushy. do not cook in a pressure cooker.
take a non stick pan and pour the oil.after the oil is hot, tip in the mustard seeds, uraddal,chanadal and lastly the dry red chilli.when the dals turns golden then add the cooked moongdal and fry for a min.then tip in the munagaku and fry until the raw smell disappears.lastly add salt&garlic chilli pd.mix nicely and turn off.

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PEANUT AND COCONUT CHUTNEY

required:green chillies-4 or 5, coconut-1/2,peanuts-3/4 th cup dry roasted and peeled,garlic cloves-2,salt-3/4 th tsp or according to taste,curry leaves-1 sprig,cumin seeds- 1/2 tsp,tamarind paste-1/4th tsp,water 
for tempering:oil-2 tsp,mustard seeds-1 tsp,uraddal-1 tsp,curry leaves-1 sprig
method
dry roast and peel the peanuts when they are warm.dice the coconut in small pieces.grind coconut,peanuts,green chillies,salt,cumin seeds,garlic cloves,tamarind paste together in a mixie.later add little by little water to get the desired consistency and keep grinding.prepare the tempering and add to the chutney.serve with dosa's or idli's.

JONNA RAWA DOSA

required:jonna pindi or sorghum flour-1 cup,riceflour-1/4 th cup,green chillies-3,ginger small piece-very finely chopped,salt-1/2 tsp or according to taste,cumin seeds-1/2 tsp,coriander leaves finely chopped-few,oil-1 or 2 tsp 
method
mix jonna pindi and riceflour together.add salt,cumin seeds,green chillies,ginger,coriander leaves to the mix.add enough water to make the batter thin and runny.heat a non stick dosa pan.when sizzling hot,pour the batter from the top.turn the pan if required to spread the batter.after few seconds, pour the oil around the dosa and also in the middle.wait for the dosa to change colour and serve with peanut-coconut chutney.

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CAULIFLOWER AND COCONUT CHUTNEY

required:cauliflower-7 or 8 small flowerettes ,coconut-1/2,green chillies-6,onion-1 small,ginger-a small piece,salt-according to taste,tamarind paste-3/4 th tsp,cumin seeds-1/2 tsp,oil-2 tsp
for tempering oil- 2tsp,mustard seeds-,uraddal-1 tsp,curry leaves-5
method
take a vessel and heat it up with oil.fry the onion,green chillies,cauliflower together while keeping them covered.when the green chillies slightly change colour,turn off.the onion and cauliflower need not change colour.now grind coconut pieces,ginger,cumin seeds,tamarind paste along with cauliflower,onion,green chillies and salt.
add the tempering to the prepared chutney.serve with dosa,idli,pesarattu

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STIRFRIED MUSHROOMS

required:mushrooms-250 g diced ,garlic-3 cloves finely chopped,salt-to taste,red chilli flakes-1 tsp,parsley-few leaves,butter-1 tbsp
method
melt the butter in a non stick pan and tip in the garlic.after few seconds, tip in chopped mushrooms.fry on high flame until the water from the mushrooms dries up.now add the chilli flakes and salt.stirfry for another 3-4 minutes and add parsley leaves.nicely mix and turn off.serve with rice or as a snack.

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TOMATO FRY

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required:tomatoes[sour variety]-8 big chopped,oil-1&1/2 tbsp,onion finely chopped-1 big,ginger&garlic paste-1&1/2 tsp,turmeric pd-1/4 th tsp,salt-to taste,red chilli pd-1&1/4th tsp
method
take a cast iron pan and heat the oil.tip in the onions and fry them with little salt until light golden.now add the ginger&garlic paste to the onions and fry for a minute on medium flame.next tip in the chopped tomatoes,turmeric pd and keep frying on a medium flame without covering.first the tomatoes turn pulpy and later they turn dry.meanwhile tip in the red chilli pd and the remaining salt.turn off when the oil appears on the surface.

ONION UTHAPPAM

required:fermented dosa batter-2 ladles which already has salt,salt-to taste,cumin seeds-1/4 th tsp,onion finely chopped-1 small,green chilli-1 finely chopped,oil-1 tsp
method
mix the onions,green chillies,cumin seeds with little salt.crush them together with hand nicely.
the dosa batter should be thick but of pouring consistency.take a non stick pan and pour the batter in the m iddle when the pan is hot.now reduce the flame to medium.the batter will spread by itself.sprinkle the onions on the dosa.pour the oil around the the uthappam and cover.open the lid and slightly lift the uthappam to check if it is golden brown and then flip carefully and cook on the other side.

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POTATOES WITH DILL

required:potatoes-3/4 th kg,butter-1&1/2 tbsp,dill leaves-2 big bunches,salt-according to taste,garlic chilli pd-1 tsp
method
take the dill leaves bunch and chop off the thicker stems at the bottom.wash and chop them roughly and keep.wash the potatoes and cut them in half.put them in a pressure cooker and add water until they are immersed.now cook for 2 whistles.after the pressure is reduced, peel and dice the potatoes.
heat the butter in a non-stick pan and add the potatoes.keep frying the potatoes on medium heat until they are crisp and golden in colour.finally add the dill leaves and mix nicely.add salt and garlic chilli pd at last.mix nicely and serve with rice.

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SESAME AND DATES LADDU

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required:2 cups white sesame pd,deseeded and ground dates-1&1/2 cups
method
dry roast the sesame until they pop.grind the sesame seeds coarsely.also grind the deseeded dates seperately and make laddu's.

COCONUT WITH CURD CHUTNEY

required:coconut-1 grated,green chillies-3 finely chopped,onions-2 small finely chopped,ginger-1/2" piece finely chopped,salt-according to taste,turmeric pd-1 tsp,curry leaves-1 sprig finely chopped,fresh curd-1&1/2 cups
tempering:oil-2 tsp,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1/2 tsp,curry leaves-1 sprig
method
nicely mix onions with green chillies,ginger,salt,turmeric pd and curry leaves.to this add grated coconut and mix again.finally add curd and mix.prepare the tempering with the above mentioned ingredients and add to the chutney.serve with medu vada.

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SESAME CHUTNEY

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required:dry roasted and coarsely powdered sesame-2 cups,turmeric pd-2 pinches,garlic cloves-4,cumin seeds-1 tsp,salt-according to taste,tamarind paste-1 tsp,dry red chillies-10,water-1 cup
tempering:oil-1 tsp,mustard seeds-1/2 tsp,uraddal-1 tsp,curry leaves-1 sprig
method
fry the dry red chillies in little oil and coarsely powder them in a mixie jar.to this add turmeric pd,garlic cloves,cumin seeds,salt,tamarind paste and grind again.next add the sesame powder and water and blend for 2 sec.pour the prepared tempering and mix nicely.
serve with mysore bajji,idli or dosa

EGGS WITH SPECIAL MASALA

required:oil-2 tbsp,boiled and peeled eggs-2,garlic cloves-2,salt-according to taste,red chilli pd-2 tsp,mustard seeds-1/2 tsp,cumin seeds-1/4 th tsp,turmeric pd-a pinch,onion-1big,uraddal-1/2 tsp,curry leaves-1 sprig

method

grind onion,garlic,salt and red chilli pd,cumin seeds to a coarse paste.heat up the oil and prepare the tempering with mustard seeds,uraddal,curry leaves.add the ground paste to this and fry for 2 minutes.turn off before the onions are cooked.make small vertical slits on the eggs with the help of a knife and add them to this mixture.mix nicely.

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MUNAGAKU CHAPATHI

required: tender leaves from the drumstick tree or from the top portion of the branches,salt-to taste,red chilli pd,wheatflour,water,oil or ghee to fry

method

wash the leaves.mix the wheat flour with salt,red chilli pd.also add the leaves and water to make chapathi dough.roll the chapathi's and fry.

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PEPPER RICE

required:chanadal-1/2 tbsp,sonamasoori rice-1&1/4 th cups,water-3&1/2 cups.
melted ghee-2tsp,curry leaves-2 sprigs,dry red chillies-2 broken.
tempering: melted ghee-1 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1 tsp,curry leaves-1 sprig,peanuts-1/2 tbsp,dry coconut-chopped in small pieces-few,cashews-few,pepper pd-2 or 3 tsp,salt-to taste.
method
cook rice and chanadal together with enough water and keep.heat a pan with ghee and  fry curry leaves,dry red chillies until crisp and remove them.to the same pan add more ghee and prepare a tempering with uraddal,chanadal,mustard seeds,curry leaves,peanuts,dry coconut pieces,cashews.lastly add salt,pepper pd,cooked rice to the tempering and mix nicely.turn off.
also lightly crush the fried curry leaves,dry red chillies and add to the rice.

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BITTERGOURD CHIPS

required:bittergourd-1/4 th kg,salt-1/4 th tsp,red chilli pd-1/2 tsp,turmeric pd-1 pinch,cornflour-12 tsp,oil-to deep fry

method

wash the bittergourd and make thin slices.rub these slices with salt,red chilli pd,turmeric pd.dust with cornflour and deepfry.

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PALAK PAKODA

required:palak-1 small bunch,green chillies-5,carom seeds or ajwain-1/4 th tsp,salt-according to taste,hot oil-2 tsp,besan or chick pea flour-1tbsp,riceflour-1&1/2 tbsp,oil- to deep fry
method
wash the palak leaves and chop roughly.now mix riceflour,besan,green chillies,carom seeds,salt,palak leaves and hot oil.now deep fry the pakoda in the oil.

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CARROT AND SPINACH FRY

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required:carrots-1/2 kg grated,spinach-2 small bunches- washed and chopped roughly,oil-1/2 tbsp,mustard seeds-1/2 tsp,uraddal-1 tsp,green chillies-2 slit,turmeric pd-2 pinches,salt-according to taste,garlic chilli pd-1/2 tsp
method
heat a pan and pour oil in it.tip in the mustard seeds,uraddal.when the mustards pop, add the green chillies.tip in the grated carrot and fry for a minute.now add the chopped spinach,salt and cover for 2 min.remove the lid and fry until the carrot is soft and tip in garlic chilli pd.turn off.

JONNA LADDU

required:jonna pindi[jowar flour]-2 cups,grated jaggery-1 cup,ghee-4 tsp,cashews-10-12, warm milk-3/4th cup,kissmiss-1 tsp
method
fry the cashews in ghee until golden and put them in a plate.in the same pan also fry the kissmiss and put them in the same plate.
next fry the jonnapindi for 10 min on low flame mixing continuously until crisp.grind the jaggery to a smooth paste.mix the flour with jaggery.add warm milk to this and make laddu's immediately.makes about 10-12 laddu's.

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MULLANGI PULI KOLUMBU

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required:mullangi-1 small cut like thick chips,oil-1/2 tbsp,methi seeds-1/4 th tsp,1/4 th tsp-mustard seeds,1/4 th tsp-chanadal,1/4 th tsp uraddal,shallots[sambar onions]-15 peeled,green chillies-2 slit,curry leaves-1 sprig,garlic cloves-5 peeled,hing-1 pinch,water-250-300 ml,salt-acording to taste,jaggery-a small piece,red chilli pd-according to taste,onion-1 small, 1/4 th of a small coconut or 2- 1" pieces of coconut,salt-according to taste

method
heat the oil and tip in methi seeds,mustard seeds,chanadal,uraddal.when they are fried, add shallots,mullangi green chillies,curry leaves,garlic cloves and fry for about 5 min until the mooli becomes soft.tip in the red chilli pd and add water.when the water is boiling away,tip in the hing and jaggery.meanwhile grind both onion and coconut,salt in a mixie.add this paste to the kolumbu and cook for some more time until the raw smell of onion disappears.