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Cashew, coriander and mint pesto
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.
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Mekitsi
Fried yogurt dough puffs
Mekitsi are the Sunday morning treat of Bulgarian childhoods: in towns like Veliko Tarnovo and Gabrovo they are fried at home or bought from stalls by the dozen, puffy, uneven rounds of yogurt dough that come out of the oil crisp outside and soft and airy inside. They are eaten hot, dusted with icing sugar or spread with jam, honey or sirene, with a cup of tea or ayran. Chef's tip: stretch the dough with oiled hands rather than flour, and keep the oil at a steady medium heat; oil that's too hot is the usual mistake and leaves them dark outside and doughy in the middle.
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Sun-dried tomato and olive tapenade
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.
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Spinach walnut pesto
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.
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Masala puri
Little crisp puris flavoured with green chilli, fresh coriander, sesame, lemon and a touch of sugar. They're fried slowly over low heat so they stay crisp for weeks, ready to serve as a snack with tea.
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Chilli and broccoli with penne
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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Semolina squares
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.
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Peas kachori
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.
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Potato vada
Batata vada are spiced, sweet-sour potato balls with onion, coriander and cinnamon-clove, dipped in gram flour batter and fried until golden. They're a favourite snack for rainy days and parties. Serve hot with green coriander chutney and tamarind chutney.
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Semolina idli
Soft, fluffy semolina (rava) idlis made in half an hour, with no grinding or fermenting: the batter is raised with fruit salt. They're topped with a tempering of mustard, cumin, curry leaves, green chilli, fresh coconut and coriander. Serve with green and coconut chutneys.
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Stuffed buns
Soft, golden bread buns with a surprise inside: choose a cheesy three-pepper and spring onion filling, a spicy peas kachori filling, or buttery mushrooms, or make some of each. They're perfect with soup or for a party table.
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Spicy mushroom pakoda
Small mushroom caps are filled with a garlicky, spicy breadcrumb and onion paste, dipped in a three-flour batter and fried until golden. They are crisp outside and juicy inside. Serve them hot with chilli sauce.
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Instant dhokriQuick steamed gram flour cake
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).
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Cannelloni in tomato sauce
Cannelloni tubes filled with a gently spiced stuffing of ground peas, grated potato and carrot, baked slowly in a herby tomato sauce under a layer of cheddar. The long, gentle bake cooks the dry tubes in the sauce.
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Chilli beans with pasta
A hearty, family-friendly bake of shell pasta and baked beans in a spicy tomato, ginger and garlic sauce, topped with cheddar and capsicum rings. Serve hot with garlic bread.
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Traditional macaroni cheese
The classic comfort dish: elbow macaroni in a smooth, rich cheddar sauce, topped with more cheese and grilled until golden and bubbling. Serve it with a green salad.
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Pasta in coconut sauce
Pasta and crisp green vegetables in a light coconut milk sauce flavoured with coriander-chilli paste, lemon and fresh basil. Fresh, gently spicy and dairy free.
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SataFried ghee biscuits
Sata are rich, flaky rounds made from a ghee dough. Half the dough is cooked with extra ghee until golden and worked back in, which gives them their crumbly, layered texture. Fry them slowly over low heat. For salted sata, add ¾ teaspoon salt to the dough. For sweet sata, dip the fried sata in a thick sugar syrup and sprinkle with almond and pistachio flakes.
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Tasty chatakoPatra and potato in sweet-sour yogurt
Chatako is a festive Gujarati mixed dish: slices of patra (steamed colocasia leaf rolls) tossed with potatoes and fresh green pigeon peas in a whole-spice tempering, then folded into a tangy yogurt masala with coconut, ginger, tomato and coriander, sweet-sour with jaggery and tamarind. Serve hot as a side dish with dinner or at tea-time parties. Ready-made patra from an Indian grocer works too.
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Potato corn bake
A golden baked dish of sweetcorn, mashed potato, peas and carrot, spiced with green chilli, ginger and lemon, and tempered with sesame, cumin, curry leaves, cashews and raisins. A ketchup and breadcrumb topping goes crisp in the oven. Serve hot as a snack or with soup.
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Baked paneer and spinach in tomato gravy
Golden fried paneer cubes layered with a creamy, nutmeg-scented spinach sauce and a garlicky tomato gravy, then baked under cheese. Serve hot with naan or bread.
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Baked vegetables in coconut sauce
Mixed vegetables in a mild, creamy coconut gravy, spread over milk-soaked bread, topped with a buttery tomato sauce and cheese and baked until melting. Serve hot with naan or pitta bread.
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Corn potato pawaFlattened rice with corn and potato
A colourful Gujarati pawa (poha) of flattened rice with tender sweetcorn, diced potato, peanuts and cashews, tempered with cumin and curry leaves and finished with lemon and plenty of fresh coriander. It's a hearty breakfast or tea-time snack. Serve it hot with green and red chutneys and plain yogurt. Use thick pawa so it holds its shape after soaking.
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Samosa
Gujarati-style samosas: thin, crisp pastry pockets folded into triangles and filled with peas, potato and carrot, sweet, sour and spicy with lemon, sugar, chilli and cinnamon-clove powder. Make the samosa chapaties (pastry) from the recipe in the Basics section. Serve with lemon wedges and green, red and tamarind chutneys.
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Idli sambhar
Soft, fluffy steamed idlis of rice and urad dal, served with a tangy, lightly sweet pigeon pea lentil sambhar full of vegetables: aubergine, drumsticks, bottle gourd and potato, tempered with mustard, fenugreek, curry leaves and kokum. Serve with coconut chutney. The batter is ground the day before and left overnight.
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Jini sevFine gram flour sev
Jini sev is the fine, thread-thin sev used on bhel, sev puri, ragda pattice and chaat, and in farsan mixes like bhusu. It's gently seasoned with turmeric, white chilli powder and asafoetida. For medium sev, use a disc with slightly bigger holes.
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Patta gathiaThin gram flour ribbons
Patta gathia are flat, ribbon-like strips of gram flour dough, rolled paper-thin under the palm on a wooden board and fried until crisp. Black pepper and ajwain give them their flavour. They are a classic Gujarati tea-time snack and are great with fried chillies and papaya sambharo.
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Stuffed capsicums & tomatoes
Small capsicums and firm, unripe tomatoes hollowed out and filled with a spiced mix of potato, peas, carrot, beans and paneer seasoned with roasted cumin, chaat masala and amchur, then topped with cheddar and cooked gently until tender. A lovely dish for a dinner party. Serve hot with naan or chapaties.
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Mixed vegetable jalfrezi
Julienned carrots, baby corn, capsicum, beans and peas, blanched so they stay tender-crisp, tossed with fried potato fingers in a quick tomato gravy with curry leaves, mustard, ginger and amchur. It's colourful, a little tangy and spicy. Serve hot with naan or parathas.
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Kashmiri dum aloo
A royal potato curry: halved potatoes are hollowed out, fried golden and filled with paneer, peas, cashews and raisins, then laid in a creamy, aromatic gravy of onion, yogurt, whole spices, tomato, cashew, nutmeg and mace. Make the gravy ahead and add the potatoes just before serving so they hold their shape. Serve hot with naan or paratha.
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Mixed vegetables in white gravy
Diced potatoes, carrots, beans and peas cooked until tender in a pale, creamy gravy of yogurt, ground cashews and fresh coconut, finished with cream and chopped cashews. It's mild, rich and comforting. Serve hot with naan. You can also make it with boiled, peeled baby potatoes instead of the mixed vegetables, or with corn kernels, peas, fenugreek and a squeeze of lemon juice.
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Kolhapuri curry
A festive mixed vegetable curry from Kolhapur: fried potatoes, beans, carrots and paneer with peas, corn and three colours of capsicum, in a thick gravy of tomato, onion, mawa, cashew and yogurt spiced with coriander seed, cardamom and dried pomegranate. Topped with fresh cream, it's rich enough for a party. Serve hot with naan or choppadia.
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Corn cobs in coconut gravy
Chunks of fresh corn on the cob cooked in coconut milk, then simmered in a thick, nutty gravy of roasted peanuts, tomato, ginger and fresh coconut. It's mildly sweet, lightly spiced and best eaten with your hands, gnawing the kernels off the cob. Serve hot as a main curry with rotlis or rice.
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Vegetable curry in coconut cream
A colourful mix of baby aubergine, cauliflower, broccoli, mushrooms, beans and carrots simmered in a ground onion, coconut and whole-spice paste loosened with coconut cream and yogurt. The vegetables go in stages so each one stays tender, not soft, and roasted cashews add crunch at the end. Serve hot with naan.
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Capsicum mushroom curry
Big squares of capsicum and quartered button mushrooms, seared quickly so they keep their bite, then folded into a smooth gravy thickened with a little bengal gram dal, tomato and milk. Butter and split coriander seeds give the base a nutty, gently spiced flavour, finished with lemon. Serve hot with naan.
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Italian calzone
Little half-moon calzones of a soft yeast dough made with plain and maize flour, filled with pizza sauce, mushrooms, red capsicum, onion and cheese, and baked until golden. Serve hot with chilli sauce.
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Sarson ka saag
The classic Punjabi winter dish: mustard greens, spinach, fenugreek and a little cabbage pressure cooked until meltingly soft, then blended and thickened with maize flour. It's finished with onion, garlic and tomato fried in ghee and a sprinkle of Punjabi masala. Serve hot with chapati or makki ki roti.
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Dal palak curry
A quick pressure-cooker curry of chana dal and plenty of spinach with onion, tomato, ginger, garlic and green chilli. It's earthy, lightly spiced and full of goodness. Serve hot with chapaties or boiled rice. For a change, use green gram lentils with skin (soaked for 8 hours, then washed to remove the skins), or replace the lentils with four potatoes cut into 1 cm cubes and ½ tbsp lemon juice.
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Royal kofta curry
Oval potato koftas with a hidden filling of paneer, cashews and raisins sharpened with lemon and chilli, fried crisp and served in a smooth tomato and onion gravy finished with cream. Add the koftas to the hot gravy only at the last minute so they stay whole. Serve immediately with naan or parathas.
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Coconut curry
A smooth, gently spiced curry of thick and thin coconut milk with a ground paste of onion, coconut, coriander, ginger and green chilli and a tempering of cumin and curry leaves. It's mild and silky, and good with almost anything. Serve hot coconut curry with any baked vegetables or rice.
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Cauliflower peas kheema
Cauliflower grated into small crumbs and cooked until tender, then mixed with peas and a smooth, spicy onion-tomato paste flavoured with cardamom, black pepper and cumin. The texture is just like a kheema (mince) but completely vegetarian. Serve hot with parathas.
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Stuffed brinjal curry
Small long brinjals slit and packed with a spiced filling of coconut, peanuts, gram flour, fenugreek and coriander, then cooked slowly in tomato with a topping of coarsely ground peas. For a stuffed potato and brinjal curry, fill small potatoes too and cook them the same way; for a stuffed banana curry, fill ripe bananas and cook them in a saucepan, without pressure or baking. Serve hot with chapaties or naan.
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Stuffed okra
Short lengths of okra slit and stuffed with a spicy masala of peanuts, coconut, onion, coriander and gram flour, then cooked covered until tender and finished with tomato. The lemon juice in the filling keeps the okra from turning sticky. Serve hot with chapaties.
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Mexican pepper bake
A creamy, cheesy bake of sweetcorn, baby potatoes and spaghetti in a sauce of blended capsicum and cashews mixed with white sauce, topped with cheese and capsicum rings. Serve hot with tomato ketchup and chilli sauce.
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Dal makhaniButtery black lentil dal
The Punjabi favourite: whole black grams and a little chana dal cooked long and slow until creamy, then simmered with tomato, kasoori methi, nutmeg and butter and finished with milk and cream. It's rich, smoky-tasting and velvety. Serve hot dal makhani with naan or tandoori chapati.
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Hot chilli burritos
Soft wheat and maize flatbreads rolled around a spicy kidney bean and potato filling, baked in a fiery tomato and red chilli sauce and topped with sour cream and cheese. Serve with extra hot sauce, sour cream, spring onions or salad.
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Smoky spiced aubergine
Whole aubergines charred over a flame until the skin blackens and the flesh turns soft and smoky, then chopped and tossed with onion, tomato, ginger, garlic and green chillies. A few black specks left in the flesh add to the smoky flavour. Serve hot with yogurt and millet rotla.
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Vegetable quiche
An eggless quiche: a crisp wheat and potato pastry case filled with a herby tomato, vegetable, pasta and paneer mixture, topped with cheese and tomato slices. Serve hot with salad and baked potatoes.
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Tex-Mex chilli bake
Jacket potatoes split and piled with a spicy kidney bean and capsicum chilli, topped with sour cream and served with a crunchy mixed salad. A filling supper for two.
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Baked vegetables in pancakes
Thin pancakes folded around a spiced paneer and vegetable filling, baked in a garlicky tomato sauce under cheese and capsicum. Serve hot with green and mint chutneys.
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Corn and vegetable bake
A golden bake of blended and whole sweetcorn with potato, carrot, beans, cauliflower and spinach, tempered with curry leaves, sesame and green chilli and finished with fried cashews and raisins. A favourite for parties; serve hot.
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Brinjal and fenugreek bake
Crisp-fried brinjal and potato slices layered with a rich gravy of tomatoes, fresh fenugreek (methi) and ground peanuts, tempered with mustard, cumin and asafoetida, and baked. Serve hot with naan or paratha.
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Corn stuffed potato bake
Par-boiled potato halves filled with a buttery mix of sweetcorn, fresh coconut, onion, chilli and cream, topped with sesame seeds and coriander and baked. Serve hot with chilli sauce as a starter or side.
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Stuffed baked potatoes
Boiled potato halves scooped out and filled with a creamy, gently spiced vegetable stuffing, baked in a sweet tomato cream sauce under cheddar. Serve hot with garlic bread. For a change, fill them with fresh corn or mushrooms instead of mixed vegetables.
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Baked egg masala
Whole eggs baked in layers of rich onion, tomato and capsicum masala, flavoured with cumin, black pepper and mild curry masala. Serve hot with bread or naan. Contains egg.
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