Sayur lodeh is everyday cooking in Central Java, made in big pots in Solo and Semarang kitchens and ladled over rice, with lontong rice cakes at Lebaran, or alongside opor and sambal goreng on festive tables. It's soupy rather than thick: a fragrant broth of coconut milk, galangal, lemongrass and lime leaf that carries chunks of aubergine, long beans, chayote and sweetcorn, plus tempeh and tofu to make it a meal. The flavour is mellow and slightly sweet, so the heat comes from sambal on the side. Chef's tip: keep the pot at a gentle simmer once the coconut milk goes in and stir now and then — a rolling boil splits the coconut milk into oily curds.
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Soft, milky pendas made from mawa (khoya) and crumbled paneer cooked down in sweetened milk, flavoured with saffron, cardamom and a little nutmeg. The mixture is pressed into small moulds to give pretty shapes. Makes 15; serve as a festive sweet or offering.
An eggless, dark and spicy fruit loaf flavoured with cocoa, cinnamon and black treacle, with mixed nuts and dried fruit. It is brushed with brandy while warm and dusted with icing sugar. Serve in slices with fresh cream. Leave out the sherry and brandy for an alcohol-free loaf.
A simple, eggless fruit cake made with condensed milk, packed with mixed nuts, dried fruit and cherries and warmed with ginger and cinnamon. The book says it can be used as a wedding cake.
A simple, wholesome Gujarati sweet: doughnut-shaped dumplings of coarse and fine wheat flour with gram flour are steamed, then ground into soft crumbs. Each person mixes in hot ghee and powdered sugar to their own taste. Serve warm as a filling winter treat.
Kaju katli is one of the best-loved Indian sweets: finely ground cashews bound with a sugar and milk syrup, rolled thin, scattered with nuts and cut into diamonds. It's smooth, dense and delicately sweet with saffron and cardamom. Makes about 40 diamonds; perfect for Diwali boxes and gifts.
Mulayum pak is a soft, rich Gujarati sweet of gram flour rubbed with ghee and milk (dhraba), roasted golden with puffed edible gum (gund) and plenty of nuts, then set with a saffron milk syrup. It's fragrant with cardamom, nutmeg and mace and melts in the mouth. Makes about 42 squares; serve at Diwali or keep in a tin for guests.
A rich, creamy vermicelli pudding: thin vermicelli roasted until golden, then simmered in milk until it reduces by half and flavoured with saffron and cardamom. Vanilla ice cream stirred in at the end makes it extra smooth and cool. Serve chilled after a festive meal, scattered with almond and pistachio flakes.
Kesar paneer kali are oval sweets of soft home-made paneer coloured with saffron, poached in light rose syrup and soaked overnight, then split and filled with cherries and pistachio. They're spongy, juicy and delicately floral. Serve them chilled; the book's photo shows them topped with a swirl of whipped cream too.
Madhureem are elegant festive sweets: a smooth, green pistachio coating cooked in syrup wraps a filling of roasted mawa (khoya) and chopped nuts in saffron and cardamom syrup. Each is pressed and topped with edible silver leaf (varakh). Makes 15–20 — a beautiful sweet for weddings and Diwali.
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