DAY - 1

NIMBU PANI

INGREDIENTS AMOUNT
Water 5 Glass
Lemon 5 No.
Jaggery As per taste
Mint paste 2tsp.
Ginger paste 1/2tsp.
Black salt 1tsp. or as per taste
Apple 1 No.
Cumin (Jeera) powder 1tsp.

Method:
* Squeeze lemon Juice, grate apple in 5 glass of water.
* Now mix all the ingredients.
* Serve it chilled.

TOMATO BOAT

INGREDIENTS AMOUNT
Tomato 4 No
Peanut (Ground Nut) soaked 50 gms
Coriander 2 tbsp
Garlic crushed 1 cloves
G.Chili “ as per taste
Salt “ “
Cumin (Jeera) powder “ “

Method:
 Cut tomato from center, remove seeds and pulp, make cups
 Coarsely grind peanut.
 Chopped coriander.
 And mix all the ingredients, stuff tomato cups with peanut stuffing and serve.

CAULIFLOWER VEG.

INGREDIENTS AMOUNT
Cauliflower 750 gms
MASALA:
Tomato (chopped finely) 500 gms
Coriander (chopped finely) 4 tbs.
Coconut (scraped) 4 tbs.
Turmeric (Haldi) 1 tsp
Red Chili Powder 2 tsp
Jaggery Syrup As per taste
Gram flour (Besan) 1 tsp
Salt As per taste

Method:
 Mix all the ingredient of the masala.
 Keep a half Katori masala aside
 Mix rest of the masala in the cauliflower & Steam
 Make a gravy by adding little water into half katori masala
& then add steamed Cauliflower .

CORN BHEL

INGREDIENT AMOUNT
Corn fresh (steamed) 5 No.
Potato (steamed) 3 No.
Capsicum Chopped 2 No.
Tomato Chopped 4 No.
Red Chili powder 2 tsp.
Cumin (Jeera powder) 2 tsp.
Turmeric (Haldi) 1 tsp.
Lemon 4 No.
Jaggery syrup As per taste
Coconut scraped 3 tbsp.
Fresh coriander ““
Bay leaf 1 No.

Method:
* Roast bay leaf in a pan.
* Sautéed capsicum &tomatoes
* Now add lemon juice, jaggery syrup, salt, jeera powder, red Chili powder,
haldi, ginger paste, potato, coconut coriander.
* Cook for 2 minutes. Switch off the gas.
*Add corn. Serve it.

SESAME SEEDA LADDU

INGREDIENTS AMOUNT
Sesame seeds 50 gms.
Jaggery 50 gms.

Method:
* Lightly roast sesame seeds.
* Melt jaggery in a vessel with constant stirring. Add a spoon of water * avoid
sticking to the vessel.
* Add sesame seeds. Mix well and switch off the gas.
* Bind laddus immediately before the mixture cools.
 PEANUT LADDU

INGREDIENTS AMOUNT

Peanuts 50 gms.
Jaggery 50 gms.

Method:
* Lightly roast Peanuts.
* Grind Peanuts in a grinder
* Add jaggery and Cardamom Grind again.
* Bind laddus.

DAY - 2
FRUIT SALAD

INGREDIENTS AMOUNT
Cashewnut 50gms.
Apple 25 gms
Mango 25 gms.
Banana 25 gms
Grapes 25 gms.
Peach 25 gms.
Yellow apricot 25 gms
Pineapple 25 gms
Raisins 25 gms
Honey 1 ½ tbs
Water (warm) 1 cup

Method:
* Roast Cashewnut for 1 minute .
* Grind it in grinder, add warm water and honey. Grind again.
* Cut all fruits and pour Cashewnut cream and add Cardamom powder for taste.
* Serve it.

MOONG SALAD

INGREDIENTS AMOUNT
Green Gram (Moong Sprouted (Steamed)) 250 gms.
Tomato Chopped 100 gms.
Cucumber 100 gms.
Carrot grated 100 gms.
Cabbage 50 gms
Spinach (Palak) 100 gms
Fresh coriander (dhania) 3 tbs.
Coconut 3 tbs.
Peanut 50 gms.
Lemon 5 no.
Red Chili powder As per taste
Black pepper powder ““
Salt “ ‘”

Method:
* Scrape Coconut , chopped fresh coriander.
* Mix all the ingredients.

OKRA VEGGIES

INGREDIENTS AMOUNT
Okra/Ladyfinger (Bhindi) 250 gms
Tomato 1 no.
Masala:-
Amchoor (Dry mango) powder 2 tsp as per taste
Red Chili powder ½ tsp “
Coriander (Dhania powder) 2 tsp
Salt as per taste

Method:
 Mix all the masala in a bowl
 Put okra into the steamer and sprinkle masala on the top steam it.
 Sautéed finely chopped tomatoes add remaining masala switch off the gas
add steamed bhindi into it serve it

MOONG DOSA

INGREDIENTS AMOUNT
Moong whole 200gms
Soaked for 4 hours, grind it into paste.
Cabbage -chopped 100gms
Carrot grated 100gms
Tomato chopped 100gms.
Capsicum “ “ 50gms.
Fresh coriander 2tbsp
Coconut 2 tbsp
Red Chili powder 1 tsp.
Salt As per taste.

* Mix all the above ingredients, make a filling.

* Make green chutney.
* Spread Dosa batter on a Tava
* Put a lid on the Dosa.
* Cook Dosa from one side.
* Remove from Tava & apply chutney.
* Put filling on the Dosa & roll it, cut into three pieces.
* Serve it.
DAY - 3

TROPICAL TORANDO

INGREDIENTS AMOUNT
Cabbage long shredded 1 cup
Cucumber half moon shaped ½ cup
Capsicum finely chopped ½ cup
Pineapple “ ‘ ½ cup
Pomegranate ½ cup
Dressing:-
Lemon juice 1 ½ tbs.
Black salt 1tsp.
Black pepper 1 tsp.
Jaggery syrup 1 ½ tsp.

Method:
* Mix the dressing.
* Mix veg. and dressing.

CORN SPINACH VEG.

INGREDIENTS AMOUNT
Spinach steamed 1 Cup
Corn steamed 1 Cup
Cashew nut 1 tbs
Coconut 1 tbs
Poppy seeds 1 tbs
Garam masala As per taste
Salt As per taste
Ginger As per taste
Green Chili As per taste

Method:
* Spinach , green Chili and Ginger grind together make a puree.
* Corn, Cashew nut, Coconut & grind Poppy seeds together make a puree.
* Heat a pan roast 1 tsp cumin seeds.
* Add green Chili paste.
* Add corn puree
* After 2 minutes, add garam masala
* Add spinach puree.
* Add salt
* Ready to serve.
 SAGO PINA PUDDING

INGREDIENTS AMOUNT
Sago 50 gms
Jaggery syrup 3 tbs or as per taste
Cardamoms per taste
Pineapple chopped 5 -7 slices
Coconut scraped 2-3 tbsp

Method:
* Soak Sago into water for 5-6 hours
* remove water.
* In a pan add sago, jaggery syrup & 1 cup of water cover it with lid
* Cook it for3 -4 minutes, add pineapple.
* when pineapple gets cooked add coconut and cardamoms powder.
* Switch off the gas after 1-2 minutes

KHAMAN

INGREDIENTS AMOUNT
Gram Dhal Split (Channa Dhal) 1 Cup
Carrot (grated) 3 No.
Coconut (scraped) 3 tsp
Mustard Seed
Coriander leaves
Jaggery syrup
Lemon Juice
Salt
Green Chili

Method:
 soak the Chana Dhal for four hours
 grind the Chana Dhal, Green Chili, Turmeric.
 Steam this better & grate it
 Grate the carrot
 Heat a pan & Mustard Seeds then add Carrot
 Switch off the gas
 Add Coconut
 Now add grated better, Lemon juice, Jaggery syrup & mix it well
 Garnish it with coriander leaves
DAY - 4

PINK BASKET SALAD

INGREDIENTS AMOUNT
Spinach long chopped 1 cup
Beetroot steamed chopped 1 cup
Coconut scraped 1 ½ tbs.
Mustard seeds powder ½ tsp as per test
Green Chili ½ tsp.
Lemon juice 2 tsp.

Method:
* Blend coconut ,mustard seeds powder, green Chili paste.
* Mix spinach, beetroot, coconut paste and lemon juice.
* Serve it.

FRENCH BEANSFRY

INGREDIENTS AMOUNT
French beans 250gms
Coconut 2 tbsp
Curry leaves 1 spring
Black gram dhal 1 tsp
G.Chilies as per taste
Salt “

Method:
 Cut French beans add salt and turmeric powder mix well
 Steam it for 5 minutes.
 Heat a pan add Rai, black gram dhal (udaddal) ,curry leaves. G.chille
 Off the gas and add steamed French beans

RAGADA PATTICE

INGREDIENTS AMOUNT

Chickpea (sprouted & steamed) 1 Cup

Tomato (Steamed & Pureed ) 2 No.
Onion (Steamed & Pureed) 1 No.
Garam Masala 2 pinch
Ginger 1 tsp
Turmeric pinch
Red Chili ½ tsp
Salt As per taste

Method:
  Heat a pan, Add Red Chili Powder, Haldi, Garam Masala Roasted
 Add Onion & Tomato pureed & Adrak paste.
 Boil it & add Chickpea & garnish it with Coriander leaves

PATTICE

Steam & grate Potato 5 No.

Green Chili paste As per taste
Salt As per taste
Coating:
Peanut powder
Cumin powder

Method:
* Mix all the ingredients & make pattice
* Coat the Pattice with peanut powder & roast with a pan

ROYAL HALAWA

INGREDIENTS AMOUNT
Semolina ¼ cups
Dates (Pulp) ½ cups
Coconut (Scrapped) ¼ cups
Cashew nut (powder) ¼ cups
Cardamom powder ¼ tsp.
Hot water ½ cups
Saffron A Pinch

Method:

* Roast the semolina in a vessel constantly stirring it till it turns into golden brown
color on a medium or low flame
* Add the coconut, cashew nut-powder and hot water in semolina ad stir it for 1 -2
minutes.
* Add saffron, dates pulp, cardamom powder and mix it well
* Decorate it with raisins and almond.

PINKPANTHER SOUP

INGREDIENTS AMOUNT
Tomato 4 no.
Carrot 1 no.
Beetroot ½ no.
Cinammon 2 clove
Black pepper As per taste.
Method:
* Steam tomato, beetroot, carrot and pureed it in blender.
* Boil water, add cinnamon and black pepper boil it for 1- 2 minutes
* Add tomato puree, after one boil switch off the gas.

Note:- For flavor you can use basil leaves, oregano or celeryetc.

DAY - 5

MASOOR SALAD

INGEDIENTS AMOUNT
Masoor (whole) sprouted steamed 150gms.
Tomato chopped 4 nos.
Cucumber chopped 4 nos.
Potato steamed chopped 4 nos.
Coriander coconut chutney As per taste

Method:
* Mix all the ingredients.
* Serve it.

BUTTER MILK
INGREDIENTS AMOUNT
Peanut curd:-
Peanuts 1 cup
Water 3 cups
Curd 1 tsp.

Method:
* Soak peanut in water for 4 hours.
* Grind peanut by adding 3 cups of water.
* Boil it
* After it cools, add curd.
* Leave it for 6 to 7 hours.
 OPEN SANDWICH

INGREDIENTS AMOUNT

Blackgramm (splited) 1 cup

greengram (splited) 1 cup

Method:
* Wash both the dhal .Soak it for 4 -5 hours.
* Discard the water again wash the dhal.
* Grind both dhal separately.
* Now mix the batter add salt.
* Keep the batter in a warm place for 7-8 hours for fermentation.
* Steam the batter for 5 -10 minutes.
* After the steamed bread cool down cut it.
* Spread green chutney or peanut butter on it garnish it with cucumber, tomato,
etc.
* Serve your sandwich.

DAHI BHALLA

INGREDIENT AMOUNT
Peanut curd 1 cup
Red Chili powder as per taste
Cumin seed powder (Jeera) “ “
Black salt “ “
Tamarind and jaggery chutney “ “
Green chutney “ “
Fresh coriander garnish
Open sandwich batter

Method:
* Steam batter cut bhallas
* Place bhallas into a dish garnish it with spices, curd ,chutneys, coriander
* Serve it.
DAY - 6
PEANUT DIP

INGREDIENTS AMOUNT
Peanut roasted 1 cup
Imali 6 to 7 pieces
Jaggery 1 tbs
Red Chili 1 tsp.
Salt As per taste

Method:
* Grind all the ingredients in a grinder.
* Make a dip.
* Cut cucumber ,carrots ,tomato in along stick shape.
* Serve it.

TOMATO COCONUT VEG.

INGREDIENTS AMOUNT
Tomato steamed pureed 6 nos.
Coconut 2 tbsp.
Dry coriander powder 2 tsp.
Red chili powder 1 tsp
Garlic 3 cloves
Carrot, peas, cauliflower, corn, French beans 1 ½ cup

Method:
* Puree tomato, coconut ,dry coriander powder, red chili powder, salt ,garlic
together.
* Roast mustard seeds, cumin seeds, curry leaves .add hot water into that.
*Add tomato puree, after 2 minutes off the gas, add steamed veg.
* Garnish it with fresh coriander.

WHITE SAUCE

INGREDIENTS AMOUNT
Potato (steamed) 2 No.
Coconut Milk 1 ½ Cup or 2 Cup
Black Paper As per taste
Oregano As per taste
Basil As per taste
Salt As per taste

Method:
 Grind Potato and Coconut Milk together & add all the seasoning
 Now add rice , noodles or steam vegetables ( peas, carrot, cauliflower, corn )
 CAULIFLOWER SOUP

INGREDIENTS AMOUNT
Cauliflower 1 Cup
Bottle Gourd ½ Cup
Black Paper As per taste
Salt As per taste
Coconut Milk 2 Cup
Method:
* Now steam Cauliflower & bottle gourd & make puree
* Boil water
* Add black paper & salt
* Boil it and then add the puree and after 2 minutes switch off the gas.
* Add Coconut Milk and serve it

RICE KHEER

INGREDIENTS AMOUNT
Rice 1 Cup
Cardamom Powder As per taste
Jaggery Syrup ½ Cup or as per taste
Nuts for decoration
Saffron a pinch

Method:
* Steam the Rice when add Jaggery syrup, cardamom powder and saffron
Cook for 2 minutes
* Switch off the gas
* Cool it and then add coconut milk
* Garnish it with Nuts

BAKED FRENCH POTATO

INGREDIENTS AMOUNT
Potato 250 gms
Coconut milk 1 cup
Black pepper As per taste
Turmeric powder 2 pinch
Rock Salt As per taste

Method:
* Cut potato in French fries shape.
* Mix Turmeric powder, rock salt and potato chips
* Steam these chips for 5- 10 minutes
* Arrange Potato chips into oven plate, pour coconut milk and sprinkle black
pepper.
* Now bake this chips in the oven till the coconut milk evaporated and chips
become crispy.