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Jain recipes: no onion, garlic or root vegetables

2,799

2799 Jain recipes with no onion, garlic, potato, carrot, fresh ginger or other root vegetables, and no mushrooms, eggs or honey. Hing, dry ginger and turmeric powder are fine. Each has photos, step-by-step instructions and cook times. The quickest, Apfelschorle, takes 2 minutes. Most take around 40 minutes.

Filter these by time, diet or cuisine · Make Jain your diet to see only these recipes everywhere on the site.

DehroriFried rice and curd dumplings

Dehrori is the sweet Chhattisgarhi families make for Diwali, Holi and weddings, and it tastes like no other syrup sweet: soaked rice is ground coarse, left to sour gently with curd, then fried in ghee and dropped into cardamom syrup. The fermentation gives it a faint tang and a light, spongy crumb under a crisp shell, a little like a rustic cousin of rasbhari or gulab jamun. Grandmothers judge the batch by how well the dumplings hold their shape in the syrup. Chef's tip: grind the rice to the texture of fine semolina, not a smooth paste; that grain is what keeps dehrori light.

70 minIndianIndian SweetsGluten free
by KrazyBadal 0 views

MaubySpiced bark drink

Mauby is one of the oldest drinks of the Eastern Caribbean, and in Barbados it's sold ice-cold from vendors in Bridgetown and made at home on hot afternoons. It's brewed from the bark of the mauby tree, simmered with cinnamon, clove, star anise, bay and orange peel, then sweetened and diluted. The first sip is surprising: bitter like strong tea or tonic, then sweet, spicy and refreshing, with a liquorice note. Bark is sold in Caribbean shops and online. Chef's tip: brew a strong concentrate and dilute it to taste; mauby lovers like it bitter, newcomers should start with more water and more sugar.

25 minBajanDrinksVeganGluten free
by KrazyBadal 0 views

TemblequeCoconut milk pudding

Tembleque gets its name from the way it shivers (tiembla) when you set it on the table, and in Puerto Rico it is the dessert of the Christmas season, from the parrandas of December through to the Three Kings in January. It's nothing more than coconut milk, sugar and cornflour cooked into a silky custard, poured into a mould and chilled until it holds its shape. It is cool, pure white, lightly sweet and tastes completely of coconut, with a blush of cinnamon on top. Chef's tip: use full-fat tinned coconut milk; light coconut milk sets thin and tastes watery.

20 minPuerto RicanDessertsVeganGluten free
by KrazyBadal 0 views

JigarthandaChilled milk almond gum drink

Jigarthanda means 'cool heart', and on a hot evening in Madurai crowds queue around the carts near the Meenakshi temple for a tall glass of it. It's layered rather than blended: a spoonful of soaked almond gum (badam pisin), a glug of nannari (Indian sarsaparilla) syrup, chilled milk reduced until creamy and lightly caramel-coloured, then a scoop of vanilla ice cream on top. The result is cold, floral, wobbly and rich all at once. This home version uses shop-bought vanilla ice cream; check that yours is eggless and gelatine-free. Chef's tip: let the reduced milk chill overnight; cold, thick milk is what makes it taste like the street version rather than flavoured milk.

55 minIndianDrinksGluten free
by KrazyBadal 0 views

KvassFermented rye bread drink

Before the cola era, kvass was Russia's everyday thirst-quencher, sold every summer from yellow barrel trailers on Moscow street corners and poured into glass mugs. At home it is brewed from dried rye bread, sugar and a pinch of yeast, fermented for a day or two until it tastes malty, a little sour and gently fizzy, and only about 1% alcohol. It is drunk ice cold and is also the broth for okroshka. Chef's tip: toast the bread until really dark, almost burnt at the edges; that is where kvass gets its deep colour and its toasted, malty taste.

50 minRussianDrinksVegan
by KrazyBadal 0 views

KompotFruit and berry drink

Kompot is the drink of Russian summers: a big pan of water with whatever the garden or market offers, apples, cherries, redcurrants, strawberries, plums, simmered for a few minutes, lightly sweetened and served cold from the fridge. It is what children drink with lunch at school canteens and summer camps from Moscow to Novosibirsk, and dacha cellars are lined with three-litre jars of it bottled for winter. The fruit at the bottom of the glass is everyone's favourite part. Chef's tip: switch off the heat as soon as it boils and let the fruit steep as it cools; long boiling makes it taste stewed and dull.

20 minRussianDrinksVeganGluten free
by KrazyBadal 0 views

Qubani ka meethaStewed apricots with cream

No Hyderabadi wedding feast, or dawat, ends without qubani ka meetha: dried Afghan apricots soaked overnight, then simmered slowly with sugar until they break down into a glossy, deep amber compote, served cold with thick cream or a scoop of vanilla ice cream. In Hyderabad the kernels from inside the apricot stones are scattered on top; at home, blanched almonds give the same look and taste, and are safer, as some apricot kernels are bitter and shouldn't be eaten in quantity. It is sweet, tart and jammy, and very easy to make for a crowd days ahead. Chef's tip: keep the soaking water and cook the apricots in it; it holds much of their flavour and natural sugar.

60 minIndianIndian SweetsGluten free
by KrazyBadal 0 views

TufahijeWalnut-stuffed poached apples

Tufahije came to Bosnia with the Ottomans, and the name comes from the Persian and Arabic word for apple. In Sarajevo's old Baščaršija quarter they sit in the windows of slastičarne (sweet shops), whole apples poached pale in lemon syrup, filled with sweet walnuts and capped with whipped cream; at home they are a favourite after the iftar meal during Ramadan and at Bajram. They are soft, juicy and only moderately sweet. Chef's tip: choose firm, slightly tart apples and poach them gently; boiling them hard is the classic mistake and leaves you with split, mushy apples.

50 minBalkanDessertsGluten free
by KrazyBadal 0 views

CornulețeJam-filled crescent cookies

Cornulețe are the little crescent cookies that fill tins in Romanian kitchens before Christmas and New Year, and that grandmothers in Sibiu and Timișoara bake by the hundred for weddings and name days. This version uses a tender yeasted dough made with butter and yogurt, wrapped around a spoonful of thick plum jam (magiun) or rose rahat and rolled into horns. They bake pale and soft, not flaky, and are rolled in vanilla sugar while warm (the recipe makes 32, two per serving), which sets them apart from the cream-cheese rugelach of Jewish baking. Chef's tip: use thick jam and pinch the ends shut; runny jam is the usual mistake and bubbles out and burns on the tray.

80 minRomanianBaking
by KrazyBadal 0 views

Dharwad pedaCaramelised milk sweets

Dharwad peda has been made in this north Karnataka town for well over a century, first by families who came from Uttar Pradesh, and it now carries a geographical indication tag. Unlike pale, smooth pedas elsewhere, it is cooked slowly until the milk solids caramelise to a deep brown and a grainy, almost crumbly texture, then rolled in powdered sugar. Pilgrims and travellers carry boxes home from Dharwad and Hubballi, and families buy it for weddings and exam results. Chef's tip: let the cooked mixture cool for ten minutes before you add the sugar for rolling; added while too hot, the sugar melts and the pedas go sticky.

70 minIndianIndian SweetsGluten free
by KrazyBadal 0 views

MămăligăCornmeal mush

Mămăligă is the golden cornmeal staple of the Romanian countryside, from the hill villages of Oltenia to the farms of Maramureș, where it was once eaten more often than bread. It is cooked in water until thick enough to hold a spoon upright, turned out onto a wooden board and cut with a thread, then eaten hot with crumbled salty brânză and a cold spoon of smântână (soured cream). Unlike Ukrainian banosh, which is cooked in sour cream, mămăligă is plain cornmeal and water; the richness goes on top. It sits beside stews such as tocăniță or under a fried egg for supper. Chef's tip: rain the cornmeal in through your fingers while whisking, and keep stirring from the bottom; dumping it in at once is the classic mistake that leaves raw, gritty lumps.

35 minRomanianSidesGluten free
by KrazyBadal 0 views

Pain à la grecquePearl sugar bread

Despite the name, pain à la grecque is pure Brussels: the 'Greek' is thought to come from the Flemish gracht, the canal next to the old abbey on the Wolvengracht whose monks handed out bread to the poor. Today it is a long, flat stick of cinnamon-spiced bread pressed into pearl sugar and baked until the sugar melts into a crunchy, glassy crust. Brussels bakeries such as those around the Sablon sell it by the slab, and it is eaten with coffee in the afternoon or dunked at breakfast. Chef's tip: press the dough hard into the pearl sugar on both sides; loosely scattered sugar just falls off in the oven.

50 minBelgianBaking
by KrazyBadal 0 views

CuberdonsRaspberry cone candies

Cuberdons are the purple, cone-shaped sweets sold from handcarts on the Groentenmarkt in Ghent, where locals call them neuzekes, 'little noses'. A thin, firm sugar crust encloses a syrupy raspberry centre, and they only stay that way for about three weeks before the inside crystallises, which is why they have never become an export. They are made with gum arabic, not gelatine, so they suit vegetarians and vegans. Making them at home is a fun weekend project: the syrup is poured into cone-shaped hollows pressed into a tray of dry cornflour, which slowly draws moisture out and forms the crust. Chef's tip: use a sugar thermometer and be exact; just a few degrees too low and the cones never form a crust, a few too high and they set solid all the way through.

65 minBelgianDessertsVeganGluten free
by KrazyBadal 0 views

Speculoos spreadSpiced biscuit spread

Speculoospasta, a sweet spread made from crushed spiced caramel biscuits, is a Flemish invention of the 2000s: a home cook took the idea to a Belgian TV contest for inventors, and within a few years it sat next to chocolate spread on breakfast tables across Belgium and the Netherlands. Belgians spread it thickly on bread or toast, stir it into yoghurt, or warm it to pour over ice cream. Homemade, it tastes more of cinnamon and caramel and less of sugar than shop jars. Chef's tip: blitz the biscuits to a powder as fine as flour before adding liquid; any grit left now stays gritty in the jar.

15 minBelgianChutneys & Dips
by KrazyBadal 0 views

Chicons au gratinBaked endive in cheese sauce

Chicons au gratin, or witloof in de oven in Flemish, is the winter Sunday dish of Belgian grandmothers: whole heads of Belgian endive braised until silky, then baked in a nutmeg-scented cheese sauce until bubbling and brown. Endive was first forced in the dark cellars around Brussels in the 1800s, and it is still grown in the fields of Flemish Brabant. Traditionally each chicon is rolled in a slice of cooked ham; this vegetarian version leaves the ham out and lets the gentle bitterness of the endive meet the sweetness of the cheese. Serve it with mashed potato or crusty bread. Chef's tip: squeeze the braised endives firmly in a clean towel before they go in the dish; they hold a lot of water, and skipping this turns the sauce thin and watery in the oven.

70 minBelgianVegetarian
by KrazyBadal 0 views

Hagelslag toastBread with chocolate sprinkles

Ask anyone who grew up in the Netherlands what they ate before school and the answer is usually a boterham met hagelslag: a slice of soft bread, well buttered, and covered edge to edge in chocolate sprinkles. It is not a treat for special days but an ordinary Dutch breakfast and lunchbox filler, and the country gets through millions of kilos of hagelslag every year. There are milk and dark chocolate versions, plus vruchtenhagel (fruity pastel sprinkles) and anijshagel (aniseed sprinkles). Chef's tip: the butter is the glue, so spread it right to the crusts and press the sprinkles down gently with the flat of a knife before you lift the slice.

5 minDutchBreakfast & Brunch
by KrazyBadal 0 views

SpeculaasSpiced biscuits

In the weeks before 5 December, Sinterklaas evening (pakjesavond), Dutch kitchens and bakeries fill with the smell of speculaas: thin, crisp, dark-brown biscuits heavy with cinnamon, clove, nutmeg, ginger, cardamom and a little white pepper. Traditionally they are pressed into carved wooden moulds shaped like windmills or Saint Nicholas himself; at home most people roll and cut them, scatter almonds on top and bake them crisp. Make your own spice mix (speculaaskruiden) once and you'll never buy it again. Chef's tip: let the dough rest overnight in the fridge; the spices bloom into the butter and the flavour is twice as deep the next day.

35 minDutchBaking
by KrazyBadal 0 views

RisalamandeRice pudding with cherry sauce

On Christmas Eve, almost every Danish family ends dinner with risalamande, a cold vanilla rice pudding lightened with whipped cream and chopped almonds and served with a hot cherry sauce poured over the top. Hidden somewhere in the bowl is one whole almond, and whoever finds it wins the mandelgave, the almond prize, usually a marzipan pig. Some finders keep the almond in their cheek until everyone has eaten far too much. The rice base, risengrød, is often cooked on 23 December, eaten warm with butter and cinnamon, and the leftovers become risalamande the next night. Chef's tip: let the rice pudding cool completely before folding in the cream; warm rice melts the whipped cream and the pudding turns heavy instead of airy.

65 minScandinavianDessertsGluten free
by KrazyBadal 0 views

Mangalore bunsSweet banana puris

Despite the name, Mangalore buns are not baked at all: they are thick, soft puris made from a dough of overripe bananas, sugar, yogurt and flour, left for hours to turn slightly tangy, then deep-fried until they balloon. Every Udupi restaurant in coastal Karnataka has them on the breakfast board, served with coconut chutney and sambar, and children love them on their own. They are lightly sweet with a hint of cumin and a soft, bready inside. Chef's tip: use bananas with black-flecked skins; underripe bananas give a dense, pale bun that won't brown.

45 minIndianBreakfast & Brunch
by KrazyBadal 0 views

RugbrødDark rye loaf

In Denmark rugbrød is not a speciality but the daily bread: a dark, dense, slightly sour loaf of rye flour, cracked rye kernels and seeds, baked in a tin and sliced thin for every smørrebrød lunch. Bakeries in Aarhus and Copenhagen sell it by the brick, and many households keep a jar of rye sourdough starter in the fridge just for it. The dough is more of a thick porridge than a dough; you spoon it into the tin rather than shape it. It needs patience: a long sour, a long bake and a full day of resting before it is cut. Chef's tip: wait at least 12 hours, ideally 24, before slicing; the crumb is still setting as it cools and cut early it will be gummy.

135 minScandinavianBreads & ParathasVegan
by KrazyBadal 0 views

Rose and basil sherbet

Şərbət is poured at the start of every Azerbaijani wedding, and the rose kind, scented with rosewater from the Absheron rose gardens, is the most loved; in Baku it is set out in crystal jugs for Novruz guests and at Ramadan iftar. This version adds two kinds of basil (reyhan): purple basil leaves steeped in the syrup for a clove-like scent, and soaked basil seeds that swell into soft, jelly-coated pearls. Lemon keeps it from tasting like perfume. Serve very cold, with ice, alongside sweets or a rich plov. Chef's tip: soak the basil seeds in plenty of water, at least 20 times their volume; crowded seeds clump into a single lump.

20 minAzerbaijaniDrinksVeganGluten free
by KrazyBadal 0 views

Empanadas venezolanasFried corn empanadas

Venezuelan empanadas are big, crisp half-moons made with white precooked corn flour, fried to order at beach kiosks on Margarita Island and at breakfast stands across Caracas. Compared with the small, potato-filled Colombian empanadas, they are larger, paler and often a little sweet in the dough, and the classic vegetarian fillings are simply grated white cheese or black beans with cheese (like an arepa dominó). Eat them hot with guasacaca or a squeeze of lime. Chef's tip: add a spoonful of sugar to the dough; it helps the crust turn golden and blistered in the oil.

50 minVenezuelanSnacks & StartersGluten free
by KrazyBadal 0 views

Azerbaijani black tea

In Azerbaijan tea comes before, during and after everything, served in small pear-shaped armudu glasses in teahouses (çayxana) from Baku's boulevard to the hill towns of Lankaran, where most of the country's tea is grown. It is strong, clear and red-brown, often brewed with a sprig of mountain thyme (kəklikotu) or a crushed cardamom pod, and served with lemon, sugar cubes and little dishes of jam: cherry, quince, white cherry or even walnut. People sip the tea through a sugar cube held in the mouth or with a spoonful of jam, never stirring jam into the glass. It is also the drink that settles a match: tea served sweet at a matchmaking visit means yes. Chef's tip: warm the pot and glasses with boiling water first; tea brewed in a cold pot never reaches full colour.

12 minAzerbaijaniDrinksVeganGluten free
by KrazyBadal 0 views

Kok choyGreen tea

In an Uzbek chaikhana, from Tashkent's shady teahouses to the courtyards of Khiva, the first thing to arrive is a teapot of kok choy, green tea, with small bowls (piala) and a plate of raisins, almonds and sweets. The host performs qaytarish: pours a bowl, tips it back into the pot, and repeats three times to blend the brew, then serves each guest a bowl only half full, a sign they should stay and be topped up. Green tea is drunk with plov to cut the oil, and all through hot summer days. Chef's tip: use water just off the boil (about 90°C) and warm the pot first; boiling water straight from the kettle makes Chinese green tea taste harsh.

8 minUzbekDrinksVeganGluten free
by KrazyBadal 0 views

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