SALADS

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.