A chunky Mediterranean salsa of chopped black olives, tomato, pepper and spring onions with chives, basil, garlic, red wine vinegar and olive oil. Serve it cold or at room temperature with corn chips or toasted bread.
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Instant dhokri are soft, spongy steamed squares of gram flour and dhokra flour, raised in minutes with fruit salt instead of an overnight ferment. They're finished with a crackling tempering of mustard seeds, sesame and curry leaves. Serve with green and red chutneys. To make dhokra flour, coarsely grind 1 cup long-grain rice with 1 cup bengal gram lentils (chana dal).
Soft, spongy steamed squares of semolina and gram flour, made tangy with sour yogurt and raised with fruit salt, then finished with a mustard, sesame and asafoetida tempering, coconut and coriander. A quick farsan for tea or a light breakfast. Serve with green chutney.
A quick, nutty pesto of fresh coriander, garlic and roasted peanuts, blended with peanut oil. It is dairy free and vegan, and great tossed through noodles or pasta, or drizzled over grilled vegetables.
A bright green pesto of fresh coriander and mint, made creamy with toasted cashews and sharp with lime juice. Toss it through pasta, swirl it into rice or use it as a sandwich spread.
A rich, tangy paste of sun-dried tomatoes, black olives and toasted pecans, sharpened with red wine vinegar and herbs. Toss it through hot pasta for an instant supper, spread it on toast or crackers, or serve it as a dip.
A mild, bright green pesto made with baby spinach instead of basil and roasted walnuts instead of pine nuts. Keep a jar in the fridge and a bowl of just-cooked pasta becomes an instant meal; it is also good stirred into vegetable soup.
Lilva-style kachori: small crisp pastry balls filled with crushed green peas, potato and coconut, sweet, sour and spicy with sugar, lemon, ginger and chilli. They're a Gujarati winter favourite. Serve hot with red and green chutneys. The filling also makes a stuffing for stuffed buns.
Layers of pasta, a mushroom and courgette tomato sauce and a spinach and ricotta filling, finished with white sauce and cheddar and baked until golden. A generous dish for a family meal; serve it hot with garlic bread.
A quick, light pasta of penne and broccoli in a tangy garlic, chilli and yogurt sauce, finished with toasted pine nuts or cashews. Ready in under half an hour.
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