Lazy curd dumplings
Lynyvi varenyky, 'lazy dumplings', are the Ukrainian weekday breakfast for families who love varenyky but have no time to fill them: the curd cheese goes into the dough itself, which is rolled into a log, sliced and boiled for a few minutes. They come out soft, tender and lightly sweet, finished with melted butter and a spoon of sour cream, sometimes with jam. The mistake is adding too much flour to make the dough easier to handle, which makes the dumplings heavy; the dough should stay soft and a little sticky. Chef's tip: dust your hands and board rather than the dough, and boil one test dumpling first; if it falls apart, add just one more tablespoon of flour.
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A hearty vegetarian biryani: rice cooked with soya mince, onion and garlic, layered with mixed vegetables in a spiced tomato, yogurt and mint gravy, then baked. Topped with fried cashews and potato cubes, it's high in protein and very filling. Serve with masala yogurt.
A simple, nutty rice of basmati and whole brown masoor lentils, mixed with sautéed onion, capsicum and tomato and gently spiced with garam masala and turmeric, then baked so the flavours meld. Serve hot with yogurt.
Bhatura are big, soft, puffy fried breads made from a curd-leavened dough. This version has fresh coriander, fenugreek and tomato in the dough. Serve them straight from the pan with channa paneer masala or a curry of your choice. For masala bhatura, add chopped green chillies, coriander, onion and garam masala to the dough.
A festive pulao of basmati rice with green peas, golden fried paneer cubes and cashews, cooked with whole spices, ginger and garlic. Each grain stays separate and fragrant. Garnish with more cashews and sliced chillies and serve with masala yogurt.
Thin mint-flecked chapatis folded into square envelopes around a filling of spiced soya mince, onion, coriander and grated cheese, then cooked on a hot pan until brown-speckled. They're high in protein and great for lunch boxes. Serve hot with green, red and tamarind chutneys and salad.
A comforting one-pot khichda of rice, green gram and pigeon pea lentils with little cubes of potato, cooked in cumin-scented ghee with ginger and green chilli. It's soft and mild, everyday food. Serve with Gujarati kadhi or plain yogurt.
Uttapam are thick South Indian pancakes made from a fermented rice and urad dal batter mixed with onion, green chilli, coconut and coriander. They're topped with a sprinkle of chilli and cumin, covered and cooked until crisp underneath. Serve hot with sambhar and mint coconut chutney.
A simple, fresh one-pot rice: chickpeas, beans, peas and cauliflower cooked with turmeric and green chilli, brightened with plenty of chopped mint and a squeeze of lemon. Serve hot with yogurt.
Soft, leavened naan with a fragrant topping of fresh fenugreek, coriander, green chilli and garlic pressed into the dough. Traditionally roasted in a tandoor; at home cook it on an upturned earthenware tava or under a hot grill and brush with butter. Serve with a curry or dal of your choice.
Bright green parathas: the dough is kneaded with puréed spinach and lemon, then filled with a gently spiced stuffing of crushed peas, grated cauliflower and crumbled paneer and cooked on a hot griddle. Soft inside with crisp spots outside. Serve hot with yogurt and chutneys.
A crowd-pleasing baked rice: fluffy grains mixed with steamed vegetables and three colours of capsicum cooked in a gingery tomato and yogurt masala, then covered with cheddar and baked until bubbling. Children love it. Serve it hot, on its own or with a salad.
Chapatis are the everyday Indian flatbread: thin rounds of soft wholemeal dough, cooked on a hot tava and then puffed over a wire mesh on the flame. Spread with ghee and serve with any curry or dal. Tip from the book: you can half-cook a stack of rotis ahead and do the final roasting just before serving.
Folded square parathas made with wholemeal flour, semolina, fresh fenugreek and roasted cumin. Spreading ghee and flour between the folds makes them crisp and flaky. Cook them slowly until well browned and serve with pickles, yogurt and a curry of your choice.
Soft, puffy bhaturas with a surprise inside: a yeast-raised dough is stuffed with grated paneer, fresh fenugreek, coriander, ginger, garlic and chilli, then deep fried until golden. Serve with chutneys and channa paneer masala.
A quick vegetable biryani made in a pressure cooker: peas, carrots, potatoes, beans and tomatoes cooked with fresh coconut, yogurt and gentle spices, then steamed with the rice until each grain is separate. Finish it with crisp potato chips and fried vegetables. Serve with masala yogurt.
A rich party pullao: cardamom-and-cumin rice baked in layers with crisp paneer and potato koftas simmered in a tangy tomato and curd gravy. The top is scattered with browned onions and fried cashews. Serve hot with masala yogurt.
Bhakhri is the classic Gujarati crisp flatbread: a very stiff dough of wholemeal flour and oil, rolled thick and cooked slowly while being pressed, so it turns biscuity and crisp. The edges crack because the dough is stiff, which is how it should be. Spread with butter or ghee and serve with mixed lentil curry or dry potato curry and yogurt.
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
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