Cooking Time: 20 Mins Serves 4

Ingredients

• 2 tbsp olive oil
• 2 leeks, thinkly sliced
• 2 zucchini, chopped
• 2 garlic cloves, crushed
• 14-0z chopped tomatoes
• 1 tbsp tomato paste
• 1 bay leaf
• 3 cups vegetable stock
• 14 oz can garbanzo beans, drained
• 8 oz spinach
• 1 oz Parmesan cheese, thinkly shaved
• salt and pepper as needed
• crusty bread , to server

Cooking

1. Heat the oil in a heavy-bottomed saucepan. Add the sliced leeks and zucchini and cook over a medium heat, stirring constantly for 5 minutes.
2. Add the garlic, chopped tomatoes, tomato paste, bay leaf, vegetable stock, and garbanzo beans. Bring to the boil, lower the heat and simmer, stirring ocasionally, for 5 minutes.
3. Shred the spinach finely, add to the soup and boil for 2 minutes. Season to taste with salt and pepper.
4. Remove the bay leaf. Pour into a soup tureen and sprinkle over the parmesan. Serve with crustly bread or bread of your choice.

Regional Dish : Andhra pradesh; East India , South India

Cuisine Style : Andhra | Cooking Time 20 minutes | Take with Rice | Type Curry | Shelf Life : 1 day | Quantity 4 Servings.

Appx. Nutrition values: calcualted for 1 serving ( 2tbsp)

Calories(200), Carbohydrates(51 g),  protiens(2 g), Fat (0.10 g).

Ingredients:

• Plantains 2 nos
• Ginger paste  1tsp
• Green chillies paste 2tsp
• Mustard seeds 1tsp
• Cumin seeds 1tsp
• Curry leaves 10
• Red chilli 1 broken
• Urad dal 1tbsp
• Channa dal 1tbsp
• Turmeric powder pinch
• Lemon juice 1tbsp
• Oil 2tbsp
• Salt as per taste

Method:

1. Switch on the stove and on low flame put the  whole plantains and grill so that it gets cooked from inside. to check for weather its cooked , run a kinfe in the center , if it goes in smoothly and the size of plantain also shrinks whihc indicate that it is cooked.
2. Allow it to cool for a while , than peel off the skin and take the edible part from inside and mash it gently with the pressure of laddle so that it breaks in to small pieces.
3. Now take a pan add oil and add all the seasoning ingredients , once the they turn golden brown add ginger chilli paste and cook for a minute , add the mashed plantain mix well and adjust salt and cook for 2 minutes and remove it from heat and add lemon juice and mixwell.

Other variants / Cuisine Style: 1. Simple aritikaya kalchina kura

Regional Dish : Gujarat; Punjab; Andhra; Tamil Nadu; South India and North Indian.

Cuisine Style : Gujarati | Cooking Time: 25 minutes | Shelf Life : 1 day| Quantity: 3 Servings .

Ingredients to serve :

• Papdi’s
• Date and tamarind chutney
• Green chutney
• Boiled and sliced potatoes 1 cup
• Chopped onions ½ cup
• Chopped tomatoes ½ cup
• Sev ½ cup
• Whipped yogurt 1 cup
• Chaat masala 2 tablespoons
• Roasted cumin powder 2 tablespoons
• Red chilli powder 1 teaspoon

Method :

1. Assembling the Papdi Chat.
2. Lay the papdi’s in large plate or in individual plates.
3. Place the 1 slice of potato on each papdi.
4. Add 1 tablespoon of whipped yogurt followed by 1 teaspoon of each date and tamarind chutney, green chutney  on each papdi.
5. Sprinkle ¼ teaspoon of onions and tomatoes on each papdi.
6. Sprinkle chaat masala, roasted cumin powder and red chilli powder on each papdi and serve.

Other variants / Cuisine Style : Andhra cuisine (Dahi chat).

Regional Dish : Gujarat; Maharashtra; Punjab; Kerala; Karnataka;Western India, North India and some places in South India.

Cuisine Style : Gujarat | Cooking Time 35 minutes | Take it as Snack | Type Sweet | Shelf Life : 3 days if refrigerated.

Appx. Nutritional values : Calories (58 Kcal), Carbohydrates (8.03 g), Protein (1.41 g), Fat (2.5 g).

Ingredients to serve :

• Cashewnuts   100 gm
• Sugar   100 gm
• Rose water   10 ml
• Silver vark to decorate

Method :

1. Soak cashews in water for about 1 to 1 1/2 hrs. Leave it to drain.
2. Add rose water and grind them to a fine paste (add very little water if required).
3. Mix sugar into this paste.
4. Transfer the mixture to a saucepan.
5. Cook on a low flame until the mixture comes together.
6. Remove the mixture from the flame.
7. Continue stirring the mixture until it cools completely and becomes stiff.
8. Transfer this mixture on a greased surface.
9. Roll out to 1/2 ” thickness.
10. Decorate with silver vark.
11. Cut into diamond shapes.

Other variants / Cuisine Style : 1. Kaju Burfi

Regional Dish : Tamil Nadu; Andhra; Kerala; South India and North India.

Cuisine Style : Tamil Nadu | Cooking Time 30 minutes | Take it as side dish or Snack | Type Papads | Shelf Life : 6 months.

Appx. Nutritional values : ?

Ingredients to serve :

• Tomatoes 200 gms
• Sabudana 1/4 kg
• Chilli powder 2 tsp
• Salt to taste
• Water 5 cups

Method :

1. Clean the sago and soak in water for 15 minutes.
2. After 15 minutes drain the water and cook this sago by adding 5 cups of water and pressure cook for 3 whistles.
3. Make it cool. And keep it aside.
4. Now boil the water and soak the tomatoes in hot water for 15 minutes.
5. So that we can remove the skin of tomatoes easily.
6. Chop the tomatoes and blend to paste and keep it aside.
7. When the pressure goes remove the lid and mix the tomato puree to the cooked sago.
8. To this add both the chilli powder and salt and mix well.
9. Now take the plastic sheets and take some mixture.
10. And make round papad shape and let it dry in the hot sun for  1 or 2 days.
11. After they get dried take out from the plastic sheet and store in the air tight container.
12. When ever we want to serve take some oil in the pan for deep frying.
13. Place the papads in the oil and when it puffs take out from the oil and place on the paper to drain the evcess oil.
14. It is used to munching also.

Other variants / Cuisine Style : None.

Regional Dish : Tamil Nadu; Andhra; Karnataka; South India and some places in North India.

Cuisine Style : Tamil Nadu | Cooking Time 35 minutes | Take it as side dish or snack | Type Papads | Shelf Life : 6 months if preserved in air tight container.

Appx. Nutritional values : ?

Ingredients to serve :

• Boodida Gummadikaya/Ash Gourd 1(medium)
• Urad Daal   1/4kg
• Saggubiyyam/Sago   50g
• Green Chilly Paste  to your taste
• Seasoning Ingredients :
• Asafoetida/Hing  1/4tsp
• Salt  to taste

Method :

1. Wash the ashgourd and wipe it clean.Cut it with the peel on ,into small pieces(2inch).You will need a nice big knife to cut it as this gourd is little hard skinned.
2. After cutting into pieces rub some salt to the pieces and place all these pieces in a cotton cloth and lock the cloth by twisting it .
3. You need to place this cloth of pieces in a strainer/colander and put heavy weight on this cloth of pieces and leave it like that throughout the night.(You can place this near the sink so that all the water strains into the sink, if not you can put the colander in a big dish so that all the water collects into it and you can discard that water).
4. After prepping the ash-gourd is done, take the urad daal nicely rinse it and soak it in water(Urad daal needs to soak atleast for 4 hours.)
5. Next day morning remove the  weight from the pieces and discard the strained juices.
6. Rinse the urad daal one more time and grind it with less water to a thick batter.While grinding you can add the chillies according to your taste(more or less) and grind the batter.
7. Now add the ashgourd pieces to the urad-chilli batter and also add sago/Sabudana to the(you don’t have to soak sago).
8. Now add hing and salt, first taste test the  batter as we already added salt to the ashgourd pieces and then add salt as needed.
9. Place a nice plastic sheet,table cloth or old cotton saree on the floor and place a spoonful of batter on the cloth and keep doing that with little distance between each spoonful.
10. Let them dry in the hot sun for 3 to 4 days or till they dry and come out easily off the sheet.
11. You can store these for a whole year or more (if they are still left) in an air-tight container.

Other variants / Cuisine Style : White Pumpkin Papads.

Regional Dish : Andhra; Tamil Nadu; Karnataka; Kerala; South India and North India.

Cuisine Style : Andhra | Cooking Time 30 minutes | Take it as Snack | Type Sweet | Shelf Life : 2 weeks.

Appx. Nutritional values : Calories (155.6 K cal), Carbohydrates (18.1 g), Protein (5.5 g), Fat (7.0 g).

Ingredients to serve :

• Milk (Powder)      2 cups
• Butter (unsalted)    3 tbsp
• Milk      1/2 cup
• Sugar   1/2 cup
• Water  1/2 cup
• Cardamoms (crushed)   4
• Pista (crushed)  1 tbsp

Method :

1. Mix butter and milk powder, and add milk to make soft dough.
2. Refrigerate the dough for 15 minutes.
3. Crumble it with your finger breaking all the lumps.
4. Make sugar syrup of one strand and put the crumbled dough.
5. Keep stirring till it starts leaving the pan.
6. Remove it when it starts leaving the pan and cool it lightly.
7. Make small balls and flatten it into a shape of Peda.
8. Decorate it with cardamom and pista powder on the top.

Other variants / Cuisine Style : 1. chocolate paala kova.

Regional Dish : Andhra; Tamil Nadu; Kerala; South India and North India.

Cuisine Style : Andhra | Cooking Time 20 minutes | Take with dosa or idly | Type Chutney | Shelf Life : 5 days if refrigerated | Quantity ( 15 Servings)

Appx. Nutritional values : calculated for 1 serving ( 1 table spoon)

calories (19 K cals), Carbohydrates (6g), Protein (1g), Fat (2.4g)

Ingredients to serve :

• Cauliflower 400 g (after removing large stalks florets)
• Red chilli powder 150 g
• Turmeric 25 g
• Salt 100 g
• Garlic cloves 12  (husk removed)
• Oil 200 g
• Fenugreek seeds 20 g
• Mustard seeds 30 g
• Asofedita 1/8 tbsp
• Lemon/Lime juice 4 tbsp

Method :

1. Dry  roast fenugreek seeds and mustard seeds separately and powder them.
2. Wash cauliflower florets  in  salt water .
3. Wipe with a clean cloth & dry them under shade for 5 to 6hrs, keep them aside.
4. Heat oil, add garlic cloves, asofedita  and saute them fora  minute .
5. Add cauliflower florets and saute for 1 more minute and than.
6. Remove from fire and cool.
7. Mix all ingredients in a small bowl and add this to the cauliflower.
8. Mix well and sprinkle lime juice over the chutney.
9. Mix thoroughly and bottle , this can be used after 24 hours.
10. The quantity of salt and chilli powder can vary according to taste.

Other variants / Cuisine Style : None.

Regional Dish : Kerala, Karnataka, Andhra Pradesh,Tamil Nadu; Madhya Pradesh; Maharashtra; North India and South India.

Cuisine Style : Kerala | Cooking Time 25 minutes | Take it as snack | Type Sweet | Shelf Life : 6 days if refrigirated.

Appx. Nutritional values : Calories (125 K cal), Carbohydrates (9 g), Protein (9 g), Fat (6 g).

Ingredients to serve :

• Cashewnuts  50 gms
• Dried apricots  50 gms
• Pistachios  50 gms
• Almonds  50 gms
• Raisins  50 gms
• Groundnuts 50 gms
• Charoli   50 gms
• Walnuts   50 gms
• Sugar 300 gms
• Coconut grated  1
• Rose essence  1/2 tsp

Method :

1. Chop all dry fruits finely.
2. Put 2 cups water in sugar and prepare a thick syrup.
3. Put in the nuts and essence and cook till thick.
4. Put on a greased board and roll out immediately as thinly as possible.
5. Make into squares and when cold break into pieces.

Other variants / Cuisine Style : 1. Dry Fruit Cake 2. Dry Fruit Cutlet.

Regional Dish : Andhra; Punjab; Tamil Nadu; Karnataka; Kerala; South India and North India.

Cuisine Style : Andhra | Cooking Time 30 minutes | Take it as Snack | Type Sweet | Shelf Life : 3 days.

Appx. Nutritional values : Calories (350 K cal), Carbohydrates (80 g), Protein (5 g), Fat (3 g).

Ingredients to serve :

• Cashew Nuts (soaked in water for 2 hours)   2 cups
• Powdered Sugar     1 cup
• Ghee     1 tbsp
• Cardamom Powder    1/2 tsp
• Silver Foil (optional)

Method :

1. Drain and blend the cashews to a fine paste. Use as little water as possible when blending.
2. Now in a saucepan make syrup with sugar and water and Cook on slow to medium heat.
3. Cook stirring continuously till a soft lump is formed. Add ghee and cardamom powder and mix well.
4. Remove from heat on to a smooth surface and roll out (thin) quickly with a rolling pin. Cut into squares/diamond shapes.

Other variants / Cuisine Style : 1. Kaju kesar Burfi. 2. Kaju coconut Burfi.