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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A light, low-calorie chocolate mousse with no eggs or cream: silken tofu is blended with banana, tahini dip and a little honey, then grated chocolate is whizzed in for flecks of flavour. It takes five minutes to make; chill in glasses before serving.
A hearty but light one-pot stew from the book's Low calorie section: sweet potato and chickpeas simmer in grated tomatoes and tomato paste with onion and garlic, spinach is wilted in at the end, and a spoonful of miso (made from soya beans) adds a deep savoury flavour. Uses only a teaspoon of oil. Serve straight away with bread or rice.
Light savoury scones made from rice flour and gram flour, flavoured with dried basil, oregano, mustard and black pepper and topped with poppy seeds. Shaped as one round and marked into 8 wedges, they are good warm with soup or salad. The book's recipe uses one egg; to make them eggless, leave it out and add an extra 60 ml soya milk and 1 tsp baking powder.
A high-protein, low-calorie uppma made with soya granules instead of semolina. The soaked soya is tossed with grated carrot, cabbage, onion, ginger and green chillies over a crackling tempering of cumin, urad dal and asafoetida, then finished with lemon and coriander. Serve hot for breakfast or a light supper.
A wholesome, low-calorie twist on khichdi, using bulgar wheat in place of rice. Husked green gram lentils and bulgar cook in the pressure cooker with peas, cauliflower, potato and onion, tempered with a little ghee, cumin and whole spices. Soft, comforting and filling; serve hot with banana raita or plain yogurt.
A crunchy, nourishing low-calorie salad of peppery watercress, fennel and Chinese cabbage, scattered with sunflower, pumpkin, linseed and sesame seeds, flaked almonds, raisins and dried apricots, then dressed with sesame oil, balsamic vinegar and a touch of honey. Serve as a light lunch or a side.
Pudas are thin savoury pancakes. These low-calorie ones are made from rice, maize and wheat flour mixed with crumbled paneer, spinach, fenugreek and coriander and a fresh paste of onion, chilli, mint, garlic and ginger. The moisture in the vegetables and paneer is enough to bind the dough, so no ghee, oil, yogurt or water goes into it. Cook on a griddle with just a little oil and serve with tea, or with plain yogurt and pickle.
Light, eggless pancakes made with wheat flour, soya milk and water, rolled around fresh banana, peach, apricot and strawberries and finished with cinnamon, chopped almonds and pistachios and a drizzle of maple syrup. A colourful dairy-free breakfast or dessert; serve immediately.
A low-calorie version of the tea-time puri: wholewheat dough flavoured with fresh fenugreek, cumin, chilli and turmeric is rolled thin and baked until crisp and golden instead of being deep-fried. They keep for a couple of weeks in an airtight tin, ready for snacking with tea.
A light, low-calorie pullao from the book's Low calorie section. Basmati rice is cooked with baby carrots, baby corn and fine French beans, whole spices, garlic, ginger and green chilli, using a little semi-skimmed milk for softness and onions browned in the oven instead of deep-fried. Serve hot with the remaining baked onions and masala yogurt.
Ma'amoul are delicate shortbread-like pastries made for Eid and Easter across the Middle East. A soft, rose-scented butter dough is wrapped around a filling of dates, walnuts, almonds and pistachios cooked with cinnamon, marked with a fork, baked pale and dusted with icing sugar. Makes 35; they keep well in a tin.
Konafa (kunafa) is a celebration sweet of shredded kataifi pastry tossed in butter and baked in two layers around a filling of coconut, almonds, pistachios and mixed peel with glacé cherries. The hot pastry is drenched in cold rose-water syrup and pressed so it holds together, then cut into squares. Crisp, syrupy and nutty; serve cold with fresh cream or ice cream.
A fresh, crunchy Lebanese salad of tomatoes, cucumber, rocket, celery, spring onions and green pepper with lots of mint and parsley, tossed just before serving with crisp toasted pitta and a sharp lemon, garlic and olive oil dressing. Serve as a starter or alongside falafel and dips.
Soft dates cooked briefly in butter with cardamom, shaped around a fried almond and rolled in desiccated coconut. A simple no-bake sweet that is rich, chewy and naturally sweet, perfect for festive trays and with coffee. Makes about 40.
A fragrant Middle Eastern rice pilaf: rice simmered in vegetable stock with onion, garlic, chilli and cumin, then finished with golden vermicelli and pine nuts toasted in butter, sweet currants and fresh parsley. Serve warm with cacık.
A classic Turkish dish whose name means 'the imam fainted', supposedly with delight. Aubergine shells are fried in olive oil and filled with their own flesh cooked with tomatoes, onion, red and green peppers, garlic and herbs, then baked until meltingly tender. Finished with lemon and parsley; good hot or cold with bread, salad and creamy garlic dip.
A full falafel meal: crisp chickpea fritters flavoured with fenugreek, spinach, chilli and ginger are stuffed into pitta pockets spread with hummus and tahini, then packed with a crunchy cabbage, cucumber and carrot salad and a fiery home-made red chilli sauce. Serve with green, red and tamarind chutneys.
Soft, thick uttapam for fasting days, made from a yogurt batter of samo (moraiyo), singoda (water chestnut) flour and rajagra (amaranth) flour, tempered with cumin and curry leaves and studded with cucumber, tomato, coconut and green chilli. Cooked under a lid, they're crisp at the edges and fluffy in the middle. Serve with yogurt and green chutney. Makes 6.
Slices of matoke (green cooking banana) cooked with cumin, chilli and ginger in a tomato sauce thickened with roasted peanuts, a simple vegan curry for fasting days. The bananas turn tender and potato-like and soak up the nutty, tangy sauce. For a farari potato curry, use yogurt instead of tomatoes and potatoes instead of the bananas.
A cool, creamy farari chatako of boiled potato, ripe banana and tomato folded into beaten yogurt with green chilli, ginger, fresh coconut and sultanas. It's sweet, tangy and gently hot, and ready in minutes once the potatoes are boiled. Serve it as a snack or side on fasting days.
A soft, spongy, low-calorie dhokra made from soaked black-eyed beans blended to a batter with fresh fenugreek, spinach and green chilli-ginger paste, lifted with fruit salt and steamed. Cut into squares and serve with green chutney as a snack or light meal.
Diamond-shaped cutlets of potato and sweet potato with fresh coconut and roasted peanuts, dipped in a cassava-flour batter and coated in coarse peanut powder, then fried until golden. They're crunchy outside, soft and gently sweet inside. Serve hot with coconut and tomato chutney (use a farari one without onion or garlic). Makes 20.
A lighter, eggless quiche: a crisp wholemeal pastry case made with soya spread, filled with red and green peppers and mushrooms bound with cottage cheese, soya yogurt and grated soya cheese, and baked until set. Serve hot with a green salad.
A traditional Gujarati store-cupboard side: green chillies slit, soaked overnight in salted yogurt and dried in the sun until shrunk and brittle. Fried for a few seconds, they turn crisp, salty and tangy with a gentle heat. Serve one or two alongside farari khichdi, kadhi or any fasting meal. Allow 3–5 days of strong sun for drying. Makes about 300 g.
Samo (also called moraiyo, sama or barnyard millet) is the fasting-day stand-in for rice. Here it's simmered with potato cubes and crushed roasted peanuts after a ghee tempering of cumin, cloves and cinnamon, then finished with lemon and coriander. It's soft, nutty and mildly spiced. Serve it hot with yogurt or farari potato kadhi.
The fasting-day version of Gujarati chevdo: fine strips and round crisps of fried potato tossed with fried peanuts, cashews, green chillies, curry leaves and coriander, and seasoned with black pepper, sugar, salt and a touch of citric acid. It's crunchy, peppery, sweet and tangy. Make a big batch, store it airtight and serve it on fasting days with tea. Makes about 1 kg.
Crisp fried farari muthia made from very finely diced potato, crushed roasted peanuts, soaked sago and rajagra (amaranth) flour, seasoned with ginger, chilli, black pepper and a sweet-sour finish. They're crunchy outside and soft inside. Garnish with coriander and fresh coconut and serve hot as a fasting-day snack.
A creamy, chilled kheer of small sago pearls simmered in milk with sugar, pistachios, almonds, cashews, cardamom and saffron, then mixed with a separate milk of apricots, figs and raisins and fresh green grapes. It's sweet, fragrant and full of texture. A party-size dessert for fasting days or festivals. Serves 15.
Crumbly, melt-in-the-mouth nankhatai made for fasting days with cassava flour and powdered cashews instead of wheat flour, rich with ghee and coconut and scented with cardamom. Each one is topped with half a cherry. They bake only until barely coloured. Makes 45 small biscuits (about 3 per serving).
On fasting days gram flour is off the menu, so this kadhi is thickened with mashed potato and coarsely ground peanuts instead. The buttermilk is tempered with ghee, cumin, cloves, cinnamon and curry leaves, and finished sweet-sour in the Gujarati way. Serve hot with farari samo khichdi.
The fasting-day gulab jambu: soft balls of mawa (khoya) and mashed potato bound with cassava flour, scented with saffron and cardamom, fried slowly to a deep golden brown and soaked in cardamom syrup with pistachios and almonds. Soak them for 3–4 hours so they turn juicy all the way through. Makes 35 small jambu.
A crunchy, nutty barfi of roasted sesame seeds and ground peanuts set in a two-thread sugar syrup, pressed into a tray and topped with chopped peanuts. It's sweet and toasty, like a soft brittle, and keeps well. Good for fasting days and the winter festivals. Makes 20 pieces.
Crisp, golden sago wada made from mashed potato, sago pearls and cassava flour, seasoned with green chilli, ginger, coarse black pepper and sesame, then rolled in soaked sago so the outside fries into a crunchy, pearly crust. Serve hot with coconut chutney on fasting days. Makes 20.
A pretty, low-fat dessert: short-grain rice simmered slowly in semi-skimmed milk with cinnamon until thick and creamy, sweetened and flavoured with orange rind, then pressed into a ring mould over a layer of dried fruit and chilled. Turned out, it shows off a jewelled top. Serve chilled, with a little orange juice spooned over.
Quick, low-calorie party bites: warm diced potato tossed with chilli, cumin, onion, green chilli and coriander is piled onto thin canapé or water biscuits, topped with sweetened low-fat yogurt and drizzled with mint and onion chutney and tamarind chutney, like a mini chaat. Assemble just before serving so the biscuits stay crisp.
A quick, low-calorie way to use leftover rice: sprouted moth beans and green grams are cooked with garlic, ginger, green chilli, capsicum, spring onions and a few spices over a cumin and asafoetida tempering, then tossed with cooked rice. Served hot with fresh tomato and coriander.
A smooth, bright green, dairy-free soup of spinach and onion blended with a little creamed coconut, then simmered with vegetable stock, soya milk and a hint of nutmeg. Cook the spinach only briefly so it keeps its colour. Serve immediately.
A warm, protein-rich and low-calorie bhel of mixed sprouts (green grams, bengal grams and moth beans) quickly cooked with cumin, onion, garlic, ginger, green chilli, tomato and spices, then finished with lemon and coriander. Ready in 15 minutes; serve hot as a snack or light meal.
A crunchy, high-fibre and low-calorie salad of boiled sprouted pulses (moth beans, chickpeas, green grams) with apple, orange segments, grapes, radish, salad leaves and spinach, lifted with a little green chilli. A light mint and yogurt dressing goes on just before serving. Serve chilled as a starter or light lunch.
A Gujarati-style dry vegetable dish made with chopped colocasia (arvi) leaves and chana dal, cooked with peanuts, tamarind and jaggery for a sweet-sour taste, then thickened with a fresh paste of coconut, green chilli, coriander and ginger and finished with a mustard and cumin tempering. Uses only two teaspoons of oil. Serve hot with baked parathas.
A creamy, dairy-free and low-calorie 'ice cream' made by blending frozen banana and strawberries with silken tofu, honey and vanilla until thick and smooth. Layer it with chopped fresh fruit and garnish with mint. Serve straight away.
Golden potato pattice stuffed with fresh coconut, coriander and a sweet-sour lemon seasoning, bound with cassava flour so they suit a fasting day. The outside fries crisp while the inside stays soft, with a juicy coconut centre. Serve them hot with coconut chutney as a farari snack or light meal. Makes 15.
Soft spiced potato kofta rolled in rajagra (amaranth) flour, fried crisp and dropped into a rich tomato and cashew gravy flavoured with coriander seeds and black pepper. It's a festive main dish for a fasting day, with no grains, onion or garlic. Add the kofta just before serving so they stay soft but hold their shape, and serve with farari thepla.
Fafadia gathia are pale, airy strands of gram flour dough rubbed through a gathia jara straight into hot oil. Beating the salt and kharo water until white and frothy, then kneading the dough hard, makes them light and melt-in-the-mouth. Serve with fried green chillies, papaya sambharo or jalebi. For fuli (puffed) gathia, use coarsely ground black pepper instead of white pepper and press the dough through a fuli jara.
Chakri (also called chakli) are crisp, ridged spirals piped from a sev press and deep-fried. This version uses rice flour with a little gram flour and plain flour, flavoured with fresh coriander, ginger, chilli, sesame and lemon, with a touch of sugar. They are a Diwali favourite and keep well in an air-tight tin.
Tum tum are thick, chunky gram flour sticks pressed through a 1 cm disc, spiced with chilli, cumin-coriander, black pepper and ajwain, and balanced with lemon and sugar. They are hot, tangy and crunchy, perfect with tea, and one of the components of bhusu.
Mathia are thin, crisp, slightly sweet and peppery wafers made from mathia flour, a mix of ground husked moong and urad dal. They are a classic Gujarati Diwali snack. The dough is pounded until pale, rolled very thin between plastic sheets and fried one at a time. They are fragile, so store them gently. To make mathia flour, finely grind 4 parts husked green gram lentils with 1 part husked black gram lentils.
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Bhabhri are long, thin strips of plain and gram flour dough, fried until crisp and tossed straight away in a mix of powdered sugar, chilli, citric acid and salt. They are sweet, tangy and lightly spicy at once, and a favourite tea-time nasta. Pounding the dough makes it lighter in colour and gives the strips their crisp, flaky bite. They keep for weeks in an air-tight container.
Bhusu is a festive farsan mix: crunchy fried pulses and lentils, three kinds of sev, tum tum, bundi, sakarpada cubes, puffed rice, cashews and peanuts, all tossed in a sweet, sour and spicy seasoning. It makes a large batch for Diwali and keeps for weeks in air-tight tins. It's a project spread over a few days, because the pulses need soaking first. Make the jini sev, jadi sev, tum tum and sakarpada from their own recipes in this section.
Sanchar papdi are thin diamonds of rice, gram and urad flour dough that blister and bubble as they fry, then get a dusting of sugar, chilli and sanchar (black salt). They are crisp, light and tangy, and a lovely tea-time snack. Pounding the dough until pale makes them extra crisp.
Small, crisp fried puris flavoured with cumin seeds and plenty of black pepper. The butter rubbed into the flour makes them short and flaky, and frying them slowly over low heat keeps them crisp right through. Serve them as a snack with tea; they keep for weeks in an air-tight tin.
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