Hot milk with coffee
Order 'um pingado' at the balcão of any São Paulo padaria at 7 in the morning and the attendant pours hot milk into a ridged glass tumbler (the copo americano) and 'drips' in a splash of strong coffee, hence the name. It is milkier and gentler than a média (half coffee, half milk), creamy and lightly sweet, usually drunk standing up with a pão na chapa, a toasted buttered roll. At home you need strong filter coffee and milk heated until steaming. Scalding the milk is the frequent mistake, as boiled milk tastes flat and forms a skin. Chef's tip: froth the hot milk for a few seconds with a whisk or by pouring it back and forth between two jugs before adding the coffee, as padaria machines do.
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A cold 'soufflé' of mango pulp and orange jelly beaten with whipped evaporated milk until light and airy, folded with mango cubes and topped with sweetened cream. It's fruity, fluffy and refreshing. Ordinary packet jelly is made with gelatine, which is not vegetarian; use a vegetarian (agar-based) jelly to make it suitable.
A quick carrot halwa made in the microwave: grated carrots cooked tender in ghee, milk and sugar, then enriched with fresh mawa (khoya) and plenty of almonds, cashews and pistachios. It's soft, sweet and fragrant with cardamom. Serve hot with vanilla ice cream.
A generous pie of firm pears, cooking apples and raisins with lemon, baked in a crisp shortcrust case under a cinnamon crumble made crunchy with cornflakes. It's fruity, tangy and buttery. Serve it warm with ice cream.
Classic choux pastry éclairs filled with sweetened whipped cream, topped with coffee icing and a zigzag of melted chocolate. They're crisp, light and creamy. Note that choux pastry is made with eggs. Serve them the day they're filled.
A light, set milk pudding inspired by faluda: milk and evaporated milk sweetened and set with agar-agar, tinted pale pink and flavoured with cardamom. It's cool, smooth and wobbly, and fully vegetarian. Serve chilled in little bowls, topped with almonds and pistachios.
A modern layered barfi: a chewy base of dates, coconut, cornflakes, chocolate cereal and pistachio, a creamy top of condensed milk, cashews and almonds, and a marbled dark and white chocolate finish. It's rich, crunchy and silky all at once. Makes 35–40 rectangles; great for parties and gift boxes.
Magaj (magas) is a classic Gujarati sweet: coarse gram flour rubbed with milk and ghee (dhraba), roasted in ghee until golden, then mixed with sugar, almonds, pistachios and cardamom and set in a tray. It's crumbly, rich and nutty. Makes 20 pieces; a Diwali favourite that keeps well.
A royal festive sweet: rounds of crisp pastry wrapped around a rich filling of mawa (khoya), roasted coconut, almonds and pistachios, fried in ghee and dipped in a warm mix of ghee and icing sugar. Decorated with nuts and rose petals, they're crumbly, rich and fragrant with cardamom. Makes 50.
A rich no-bake dessert of ground brown bread mixed with drinking chocolate, nuts, dried fruit and brown sugar, soaked with cream and topped with a smooth white chocolate, cream cheese and sour cream layer. It's creamy, chocolatey and fruity. Make it in a glass bowl and serve chilled.
Sweet bundi are tiny pearls of gram flour batter, fried until just set and tossed in warm saffron and cardamom syrup with flaked nuts. They're soft, juicy and bright orange. Serve as a festive sweet or offering, or spoon over rabdi or ice cream.
Puranpuri (puran poli) is a festive Gujarati and Maharashtrian flatbread stuffed with puran: pigeon pea lentils cooked with sugar until thick, flavoured with saffron, cardamom and fennel. It's rolled thin, cooked on a griddle and drizzled with ghee. Serve hot with kadhi and a curry of your choice.
A no-cook pudding of crushed ginger biscuits soaked in apple juice, topped with fresh coconut, cashews, kiwi and grapes and finished with sweetened cream. It's fresh, creamy and gently spiced. Serve chilled; it's ready in minutes.
A quick, modern ras malai: ricotta beaten with sugar and cardamom, baked until just set, cut into squares and soaked overnight in cream scented with kewra (screwpine) essence. It's soft, creamy and delicately perfumed, without the work of making paneer. Serve chilled with almond and pistachio flakes.
A cool layered pudding of ripe mango with cardamom and almonds, covered with a vanilla milk 'faluda' set with agar-agar. It's fruity, creamy and lightly spiced, and fully vegetarian. Make it in a glass dish so the layers show, and serve chilled with mango slices, cherries and almonds.
A fresh, fruity kulfi: milk thickened with cornflour and sweetened with condensed milk, then mixed with cream, cashew powder, tangerine juice and segments and frozen in moulds. It's creamy, nutty and citrusy. Serve slices straight from the freezer, garnished with cashews and tangerine.
Ras malai is a much-loved Bengali sweet now made all over India: soft discs of fresh paneer poached in light syrup, then soaked in milk boiled down until rich and creamy and flavoured with saffron. Served chilled, scattered with almonds, pistachios and cardamom. Makes about 50 small pieces.
Roasted fine vermicelli cooked in milk until thick with saffron, cardamom and sugar, with chopped apple stirred in, then cooled and topped with ice cream, crunchy roasted vermicelli and nuts. It's creamy, fragrant and fun to eat. Serve it cool in individual bowls.
A quick no-cook barfi made from crushed wheat biscuit cereal and tea biscuits bound with butter and sweetened condensed milk, with coconut, nuts, nutmeg and saffron. It's chewy, sweet and easy enough for children to help with. Makes 40 pieces.
A five-minute layered pudding of whipped vanilla cream, crushed chocolate chip cookies and halved black and green grapes, served in a glass bowl so you can see the layers. It's creamy, crunchy and fresh. Serve chilled, sprinkled with brown sugar.
Kulfi is India's dense, creamy frozen dessert, made by boiling milk down to half and enriching it with mawa (khoya, dried milk solids), condensed milk, saffron, cardamom and ground nuts. It freezes slowly into a firm, rich ice that's sliced rather than scooped. Serve it in slices, garnished with almonds and pistachios.
A two-minute dessert for one: scoops of vanilla ice cream sprinkled with crushed amaretti biscuits and drizzled with amaretto. It's creamy, crunchy and almondy. The amaretto is alcoholic and amaretti biscuits are usually made with egg white, so check the packet; see the last step for swaps.
Rasgulla are soft, spongy balls of fresh paneer cooked in boiling syrup until they swell, then served cold in light rose-scented syrup. This version hides a little sugar lump (sakar) in the centre of each ball. Makes 20; serve chilled after a meal.
Pretty little plaits of saffron, almond and pistachio pastry, deep-fried until golden and dipped in a light saffron syrup. They're crisp outside, soft and nutty inside, and finished with almond and pistachio flakes and cardamom. Makes about 30; lovely on a festive sweet platter.
A rich, home-made cream liqueur of whisky, cream, condensed and evaporated milk, melted milk chocolate and a touch of coffee. Sweet, smooth and strong: for adults only. Serve chilled over crushed ice, keep it in the fridge and drink within 3 days.
A chocolatey-tasting shake made with carob powder instead of chocolate, blended with milk, yogurt, honey, fresh mint and ground brazil nuts. Creamy and lightly minty. Serve cold.
Crisp fennel juiced with sweet apples, pears and a carrot, giving a fresh juice with a gentle aniseed flavour. Serve it chilled.
A small banana baked in a foil parcel with butter, lemon, a pinch of sugar and cinnamon until soft and fragrant. A warm, easy pudding for babies of 8–18 months, mashed or left in soft pieces for older babies. Serve warm, not hot.
A sweet, creamy chowder of sweetcorn, potato, leek and red pepper simmered in milk, then blended and sieved until silky. It suits babies of 8–18 months, and older children enjoy it unsieved. Serve warm.
A soft, golden hash of butter beans, chickpeas, French beans, carrot and potato, mashed together and pan-fried until crisp on both sides. It's a filling, protein-rich meal for babies and toddlers, moistened with a little home-made vegetable stock. Remember to soak the butter beans and chickpeas the night before.
Rounds of bread spread with cream cheese, soaked in egg custard and baked gently in a water bath until just set. Soft and mild, it suits babies of 8–18 months and makes a good light lunch for toddlers too. Serve warm.
Soft tomatoes and carrot blended with cheddar, ground almonds and milk, then baked in teacups under a golden cheese topping. A gentle, savoury dish for babies of 8–18 months, with plenty of flavour. Serve it just warm, on its own or with soft toast fingers.
A gentle, salt-free vegetable stock for cooking baby food, for babies of 8–18 months. Root vegetables, ginger and a few herbs simmer slowly for two hours, giving a light, sweet stock. Use it for the purees, hash and pasta in this section, and freeze small portions in an ice-cube tray for quick meals.
A jewel-bright juice of strawberries, peaches, red grapes, kiwi, pomegranate and passion fruit. Sweet, tangy and full of fruit, it's a treat for children and grown-ups alike. Serve cold or at room temperature.
Soft mashed potato and mixed vegetables, shaped into little cakes and coated in wholemeal crumbs and ground almonds, then shallow-fried until golden. They're made for babies of 8–18 months and are easy for small hands to hold. Serve them cooled, with a little tomato ketchup for dipping. Leave out the almonds if anyone in the family has a nut allergy.
Fresh pineapple blended with a little ginger and a small bunch of mint for a sweet, zingy juice. Quick to make and very refreshing. Serve cold.
Fresh watermelon juice blended with banana, plain yogurt, a little honey and ice into a light, pink smoothie. Sweet, cooling and creamy. Serve chilled.
Small pasta shapes cooked right in a soft sauce of aubergine, courgette, pepper, mushrooms, sweetcorn and tomato. It's blended for babies of 8–18 months; as they grow, blend it less or not at all. Serve warm.
A vivid pink smoothie of sweet apples and cooked beetroot blended with plain yogurt. Earthy, fruity and creamy at the same time. Serve chilled, garnished with diced apple and fresh mint.
A smooth, naturally sweet puree of three root vegetables: choose from carrots, potatoes, sweet potato and pumpkin. Changing the mix is an easy way to give babies of 4–8 months new flavours. Serve lukewarm.
Lentils simmered with fresh tomatoes and tomato juice, then pureed and sieved into a smooth, tangy first dal for babies of 4–8 months. Use any lentils: split red lentils cook fastest. Serve warm.
Steamed carrots and cauliflower pureed and stirred into creamy baby rice for a smooth, mild meal for babies of 4–8 months. Steaming keeps the vegetables' colour and goodness. Serve lukewarm.
Finely ground oats cooked in milk and water until smooth and creamy, with a little sieved banana for natural sweetness. A warm, filling breakfast for babies of 4–8 months. Grind a batch of oats in advance and keep it in a jar.
A thick, fragrant blend of ripe guava, mango and banana, boosted with a spoonful of guava powder from the health shop. The book calls it a modern-day vitality drink, drawing on guava's long use in traditional Indian medicine. Serve it well chilled; sieve it if you don't like the little guava seeds.
A creamy, fizzy pineapple drink: pineapple juice, coconut milk and vanilla ice cream blended with fresh pineapple, then topped up with sparkling water. It tastes like a light, alcohol-free piña colada. Serve straight away, with straws.
A big jug of fresh fruit punch made from mango, passion fruit, pineapple and orange juices, with a splash of tree tomato juice. Cumin, aniseed, salt and a little ginger soda give it a lively sweet-salty-spicy taste. Serve chilled, garnished with chopped apple and mint: perfect for parties.
A refreshing green juice of cucumber, green apple, celery, spinach and bottle gourd (dudhi), lifted with parsley, basil and mint. It's light, clean-tasting and best drunk first thing in the morning, as soon as it's made. Taste a small piece of the bottle gourd first: if it tastes bitter, don't use it.
A colourful, hearty salad of red kidney beans, butter beans, soya beans and sweet corn on a bed of baby spinach, topped with crumbled feta and a sweet, garlicky lemon and honey dressing. It is filling enough for a light lunch and perfect for parties and picnics. Serve it cold with crusty bread, and chill the platter beforehand so the salad stays crisp.
A thick, frosty milkshake of frozen banana and vanilla ice cream with a good kick of instant coffee. Freezing the banana slices makes it extra cold and creamy without ice. Use less coffee for a milder shake.
A crunchy, creamy coleslaw with shredded cabbage, carrots, apple, peppers and onion, made rich with eggless mayonnaise and chopped cashews. It is a favourite side with pizza, burgers and barbecues. Keep the vegetables chilled and add the mayonnaise just before serving so it stays crisp.
A tropical cooler of fresh mango and black passion fruit juice, lifted with ginger juice, lemon and a splash of ginger soda. A pinch of salt balances the sweetness. Serve chilled, garnished with diced apple and fresh mint.
Passion fruit juice liquidised with banana and apple into a smooth, creamy drink, with a touch of salt to brighten it. Sweet, tangy and filling. Serve chilled, garnished with diced apple.
Sweet potato baked whole until soft and caramelised, then mashed with milk and a pinch of ground coriander. Naturally sweet and smooth, it's a favourite first food for babies of 4–8 months. One sweet potato makes more than a baby can eat, so freeze the rest in small portions.
A light, creamy fool of fresh mango puree, sharpened with lime, folded through whipped cream and yogurt so it's prettily rippled. Served in tall glasses, it's somewhere between a drink and a pudding. Chill for an hour or two and decorate with fresh mango slices just before serving.
Warm new potatoes boiled in their skins and tossed in one of three dressings: creamy parsley sour cream, a tangy basil vinaigrette, or a fresh 'greeny' dressing of cottage cheese and herbs. Each dressing is enough for 500 g of potatoes, so make one, or make all three for a party. Serve the salad chilled on a bed of lettuce with a spoonful of single cream on top.
A deep red juice of beetroot (leaves and all), carrots and apples. Sweet, earthy and packed with goodness. Serve at room temperature or chilled.
A thick golden smoothie of ripe mango and banana blended with plain yogurt: like a mango lassi with extra fruit. Naturally sweet and filling, it makes a good breakfast on the go. Serve chilled.
Strong instant coffee, sweetened with brown sugar, chilled and then whizzed with ice until frothy. A splash of single cream on top makes it smooth and rich. Make the coffee ahead so it has time to chill.
A thick, indulgent shake of chocolate ice cream, milk and chocolate syrup, topped with grated chocolate. It's ready in minutes and loved by children. Serve at once, while it's frosty.
A cool, pale-green juice of cucumbers, sweet pineapple, carrots and celery with a few fresh sage leaves. Soothing and lightly sweet. Serve cold.
A bright orange-green juice of carrots, dark cabbage leaves and celery with plenty of fresh coriander and parsley. Earthy and fresh: a carrot drink fit for a bunny. Serve at room temperature.
Flaked rice (pauva) simmered in milk until soft and creamy, then stirred with apple puree and a little ground almond. A comforting afternoon meal for babies of 8–18 months. Almond essence is strong: a tiny drop is plenty.
A sweet, energising juice of apples, pears and kiwi fruit with a stick of celery, all used unpeeled for extra goodness. It's naturally sweet, so it needs no sugar. Serve well chilled.
A thick, velvety smoothie of ripe avocado blended with skimmed milk, low-fat yogurt and ice, with kelp powder and a pinch of nutmeg. Creamy and filling, almost a meal in a glass. Serve chilled.
A warming hot punch of black tea, fresh orange and grapefruit juice, star anise and brown sugar: just the thing when you feel a cold coming on. For a sweeter punch, use grape juice instead of grapefruit juice, with 1 teaspoon of lemon juice and honey to taste. Serve hot, decorated with orange peel spirals.
A bright green, savoury puree of potato, mushrooms and fresh spinach cooked in home-made baby stock. Thick and smooth, it's a good way to get iron-rich greens into babies of 8–18 months. Serve warm; spare portions freeze well.
A smooth, savoury first meal of rice with carrot, new potatoes and spinach, pureed with baby milk for babies of 4–8 months. Use plain, unsalted cooked rice. Make it a little thicker as your baby gets used to texture.
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.
A sweet and salty dipping sauce of soy sauce, hoisin, sesame oil, garlic, ginger and spring onions. Leaving it in the fridge for an hour or two lets the flavours blend. Serve it warm with spring rolls, dumplings and momos.
A quick, tangy barbecue sauce of tomato ketchup, onion, butter, vegetarian Worcestershire sauce, vinegar and lemon, sweetened with sugar and warmed with black pepper and chilli flakes. Keep it warm and serve it with barbecued paneer, vegetable skewers, burgers and corn.
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.
A rich, creamy cheese dip of grated mozzarella processed with cream and eggless mayonnaise, then mixed with spring onions, garlic, white wine and hot chilli sauce. Serve it cold with slices of tomato, cucumber or bread.
A chunky, savoury salsa of tomatoes and creamy avocado with onion, garlic, fresh parsley and oregano, dressed with olive oil and wine vinegar and finished with crumbled feta. It's best after a couple of hours in the fridge. Serve it with pitta bread or tortilla chips.
A light, sweet-and-savoury dip of sour cream folded with whipped cream and coarsely ground almonds. It's rich and nutty with a soft, airy texture. Chill it well and serve with crackers, fruit or crisp vegetable sticks.
A 'royal' chutney of fresh and dried red chillies with toasted urad dal, cumin, coriander and sesame seeds, curry leaves and fresh coriander, ground smooth with tangy tamarind juice. It's hot, sour and nutty, with a little sweetness. Serve a spoonful with idli, dhosa, farsan and rice dishes.
A rich, cooked red chilli chutney: chillies soaked overnight with jaggery, sugar and lemon, blended with toasted cumin, coriander and urad dal, then simmered and finished with cashews, peanuts and powdered curry leaves. It's sweet, hot and crunchy. Serve it with puri, paratha or thepla.
The sweet, sour, glossy brown chutney that makes chaat: tamarind and dates boiled soft, blended and sieved, then sweetened with jaggery and spiced with cumin and red chilli. Drizzle it over samosas, bhel, pani puri, dahi vada and pakoras. It keeps for a month in the fridge or longer in the freezer.
A dry, coarse chutney powder of ground cumin, chilli, salt and asafoetida, with a few drops of lemon and oil and some fresh coriander, air-dried for a few days. Sprinkle a pinch over khichdi, dahi, chaat, bhel or buttered toast. Kept airtight, it lasts for weeks.
A fresh, juicy chutney of grated tomato, cucumber and carrot with crushed chillies, ketchup and coriander. It's the bright, tangy salad-chutney served with Kenyan-style maru bhajia (crispy potato bhajias). It needs no cooking and takes minutes to make.
A fresh, crumbly chutney of grated coconut and raw mango with a little chilli paste, sugar and a pinch of turmeric. It's sweet, sour and mildly hot, and is served with kachri bateta, the Gujarati potato snack, as well as with pattice and bhajias.
A smooth, tangy chutney of unripe mango, red pepper and hot red chillies, sweetened with jaggery and flavoured with cumin. It's a no-cook chutney with a lovely bright colour. Serve it with dhokla, bhajias, samosas or as a sandwich spread.
A hot, chunky relish of blended red bullet chillies cooked with raw mango, green peppers, vinegar and tomato ketchup, after a tempering of sesame, cumin and split coriander seeds. It's sweet, sour and very spicy. Serve a little with farsan, thepla or sandwiches; it keeps for weeks in the fridge.
A fresh, coarse chutney of grated coconut, mint, green chillies and cumin, sharpened with lemon and a pinch of sugar. It's bright green, cooling and spicy, and goes with idli, dhosa, pakoras and sandwiches.
A cool, creamy chutney of finely grated fresh coconut mixed with yogurt, a little chilli paste, lemon and fresh coriander. It's mildly sweet and gently spicy, and needs no cooking. Serve it with idli, dhosa, bhajias or any savoury snack.
A thick, sweet-sour chutney of grated raw mango and jaggery, blended with crunchy fafadia gathia, cumin and red chilli. It's tangy and spicy, with a hint of sweetness, and is the traditional partner for dal kachori. It also goes well with samosas and other fried snacks.
A creamy, tangy chutney made by soaking crunchy fafadia gathia in yogurt and blending it smooth, then spicing it with red chilli. The gram-flour gathia thickens the yogurt and gives it a gentle, savoury flavour. It is the classic dip for chandu bhajiya, and good with any fried farsan.
Golden home-made croutons tossed with coriander, celery and black pepper, served on a warm salad of sweet corn, onion and toasted almonds with a squeeze of lemon. Day-old bread makes the crispest croutons. Add them just before serving so they stay crunchy.
A tropical salad of julienned mango, cucumber and cabbage with thin slices of fresh coconut and toasted pumpkin seeds. The dressing is sweet and hot with chilli flakes and parsley. Choose firm, semi-ripe mangoes so the strips hold their shape, and add them at the last minute.
A crunchy salad of golden fried almonds, roasted pumpkin seeds, cherry tomatoes, cucumber, celery and apple, with plenty of spring onion and coriander. The dressing is simply lemon juice, sugar and salt, so the fresh flavours shine. Serve it cold with crusty bread.
Raw cauliflower florets marinated in a little oil and vinegar, then mixed with sweet dates, banana, crisp red apples and celery on crunchy salad leaves. It is served with a creamy orange and mustard yogurt dressing. The mix of sweet, crunchy and tangy makes it a refreshing side for a summer lunch.
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