Moong Dal/Hesaru bele Masala

Ingredients:

Moong Dal Namkeen - 1 cup
Onion - 1 Finely chopped
Grated Carrot -1
Salt to taste
Chilly powder 1/2 tbsp
Corinader leaves - finely chopped
Lemon - 1/2 tbsp
Mix moong dal namkeen, onion and carrot. Moon Dal Namkeen is salted. So add salt if required. Add
chilly powder, coriander leaves and lemon juice. Mix all these.

Your tasty Moong Dal/Hesaru bele masala is ready.









Carrot Kosambari

Ingredients:
Carrot - 1 Big sized grated finely
Grated coconut - 1 tbsp
Finely chopped coriander leaves - 1 tbsp
Finely chopped curry leaves - 1 tsp
Lime juice - 1/2 tsp
Pepper powder - 1 tsp
Salt to taste
Asafoetida - a pinch
Sugar - 1 tsp

Procedure:

1. Mix Carrot, grated coconut, coriander, curry leaves. Then put pepper powder, sugar, salt and
asafoetida.

2. Finally put lime juice and mix the salad well.








Mysore Churmuri

Ingredients:
Puffed Rice: 5 cups
Onions: 2 finely chopped
Carrot: 2 grated
Green chutney: 2 tbsp (This is paste of coriander+green chillies+jeera+salt+pinch of
sugar+lemon juice)
Spicy ground nut or Kadalekaayi Beeja: 3/4 cup (Omit this if you are on diet)
Nippatu: 2 nos (optional)
Coriander Leaves: A handful
Lemon juice: 1 tbsp
Oil: 2 tsp
Salt to taste

Procedure:

1. Take a vessel or bowl and a spoon to mix. Just add carrot, onion, green chutney, lemon juice,
oil and salt. Mix well.

2. Add puffed rice, Kadalekaayi Beeja, pieces of nippatu and garnish with coriander leaves.
Mix thoroughly.





Sprouted Green gram Salad/ Molake hesaru kaalu kosambari

Ingredients:
Sprouted Greengram: 1 cup
Cucumber: 3/4 cup
Grated Carrot: 3/4 cup
Coriander Leaves: A handful
Lemon juice: 1 tsp
Pepper powder: 2 tsp
Salt to taste
Asafoetida: A pinch

Procedure:

1. Mix Sprouted greengram, finely chopped cucumber, grated carrot in a vessel or bowl.

2. Add pepper powder, lemon juice, asafoetida and salt to taste. Mix well and garnish
with coriander leaves.

Sprouted Green gram salad/Molake hesaru kaalu kosambari is ready to eat.






Sweet Corn Salad/Kosambari

Ingredients:
Sweet Corn: 1 cup
Pomegranate: 1 cup
Raisins, Cashews, Almond: 1/4 cup chopped finely
Grated Coconut: 1 tbsp
Green chillies: 1 chopped finely (optional)
Coriander leaves : A handful chopped finely
Salt to taste.



Procedure:

1. In a mixing bowl mix sweet corn, pomegranate, raisins, cashews, almonds and grated coconut.

2. Add salt to taste and garnish with coriander leaves.







Radish/Moolangi Raita

Ingredients:
Grated Radish: 1 cup
Curds/Butter milk: 1 cup
Pepper powder: 1 - 2 tsp
Salt to taste
Asafoetida: Pinch
Coriander Leaves: chopped finely

Procedure:
In a mixing bowl mix all the above ingredients and garnish with coriander leaves. Serve with rice or
chapati.











Chocolate Fudge

Ingredients:
1. Biscuit (Glucose) - 1 packet
2. Butter - 3-4 tbsp
3. Sugar - 4-5 tbsp (finely powdered)
4. Coffee decotion - 3tbsp
5. Coco Powder - 2 tsp

Procedure:
1. Take bowl with butter and add the fine powdered sugar, beat well. keep the sweet mixture aside.
2. Make fine powder of the Biscuit (Glucose). Add coco powder and mix well.
2. Add coffee decotion to the mixture (step 2) and make a dough (just like chapathi dough).
3. Make medium size balls with the dough. Roll it like chapathi. Now spread the sweet mixture (step 1)
over it as shown in pic

4. Roll it from one edge as shown in pic


5. Keep it freezer for 20 mins.
6. Cut the rolls into pieces, Colorful tasty chocolate fudge is ready to serve.



Sweet Lassi


2 cups plain lowfat yogurt
1/2 cup cold water
1/4 cup sugar
1/2 teaspoon ground cardamom
6 ice cubes

1) Blend yogurt, water, sugar, and cardamom together until smooth. Add ice cubes and blend again,
until mixture is smooth. Serve cold.