Ingredients:

Mushroom – 3
Garlic – 3
Corn flour – 4 tsp
Pepper – 1/2 tsp
Cornflakes to taste
Salt To Taste
Coriander leaves

Method:

Mix Cornflour in little amount of Water without any lumps. Finely chop Mushroom and Coriander leaves. Grind Garlic and keep aside. Cook Mushroom, Coriander leaves, ground Garlic by adding two cup of Water in a pan for ten minutes in medium flame. Once it is cooked, keep the stove in low flame and add Cornflour mix, Pepper powder, Salt. Cook till it become slightly thick or the desired consistency. Serve hot with fried Cornflakes.

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Ingredients:

150gm Split red gram
1/2tsp Turmeric
Salt to taste
4 cups Water
1tsp Clarified butter (ghee)
2cloves Garlic
1/2tsp Cumin

Method:

Cook the gram and turmeric in half the amount of water till the gram is tender. Drain and mash. Add salt keep it aside. Heat clarified butter. Add finely chopped garlic and cumin and fry till the cumin is brown. Poul this into the prepared dal. Add the remaining water and bring to boil. This dal should be like a very thick soup. Serve hot with boiled rice.

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Ingredients:

100 gms Potato
50 gms Carrot
50 gms Turnip
200 gms Tomatoes
1 Onion
1 Coconut
1 Lemon
2 Clove Garlic
A small pieces Ginger
1 Cinnamon
1/2 tsp Coriander
1/2 tsp Cummin
1/2 tsp Fennel
A pinch Turmeric
A pinch Genugreek
4 tsp Boiled Rice
Salt to taste
Curry Leaves
Oil

Method:

Clean and cut vegetables into small pieces. Roast and powder coriander, cumin and fennel. Add vegetables, coriander fennel and cumin powders, turmeric, fenugreek, half the onion, garlic, cinnamon, curry leaves,
tomatoes and salt. Simmer till vegetables are tender. Strain and pass vegetables through a sieve, saving a few pieces for garnish. Extract thick coconut milk from the coconut and add to the soup. Heat fat in a pan. Add remaining sliced onion and fry till crisp. Add soup, lime juice and more salt if necessary. Remove and serve hot garnished with boiled rice and pieces of vegetables.

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Ingredients:

100 gms Potatoes
1 Onion
1 Cup Celery
1 Sprig Parsley
150 ml Milk
3 tsp Refined Flour
4 tsp Butter
450 ml Stock
Salt to taste

Method:

Peel and quarter potatoes. Chop onion and celery. Put vegetables in stock; add salt; cook till potatoes are soft. Form a puree by passing through a sieve. Prepare a thin white sauce with flour, butter and milk. Add potato puree to sauce; bring to boil slowly. Serve hot garnished with chopped parsley.

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