Some tips for summer season

When it is very hot outside, make light prasad.  A meal will consist 50% vegetable preparations, 25% grain, 25% protein. This will make the meal light and easy to digest in high heat.  Below is what a summer lunch consist of:

Rice (very cooling for summer)
dahl with drumstick leaves
three different vegetable dishes
one savory
one chutney
one sweet

This way the meal has the ratio that I gave above. Best to always check with Maharaja and he will guide you as to what he wants.

Small amounts of fresh coconut can be used for a cooling effect for summer season.  If you serve yogurt at lunch make sure you don't serve a milk sweet for lunch. Yogurt and milk should not be mixed in one meal.

You can make sauces for subjis or cakes with fresh coconut.  Simply put 1/2 cup of freshly grated coconut, 1 1/2 cup of warm water and blend until smooth.  For a sweet you can add 2 tablespoons of agar-agar powder and 3 tablespoons of sugar. Boil on flame until thick and add 1/2 tsp of ground elachi and rose water and let cool and cut and offer.  For subji you can blend the coconut milk with curry leaves,ginger and fresh dhania and soma salt. Blend til smooth and pour into subji.

Rasgoolas are cooling and can be made ahead of time.
Sandesh is also a cooling sweet.

Please do not use chilis for this will have a bad effect on Maharaja's health.