A smooth, naturally sweet puree of gently stewed apple and pear, one of the first foods for babies of 4–8 months. The fruit cooks in a little unsweetened apple juice, so nothing else is needed. Serve it lukewarm; any leftover keeps covered in the fridge for a day, or freezes well in small pots.
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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).
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.
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.
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.
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.
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.
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.
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.
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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