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Jain recipes: no onion, garlic or root vegetables

2,797

2797 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.

TostonesTwice-fried green plantain

Tostones are the crisp golden discs of green plantain sold at every Cuban cafeteria and fried at home to go with rice, beans and mojo; along Colombia's coast and in Cali the same thing is called patacones and comes with hogao or ají on top. The plantain is fried once to soften, smashed flat, then fried again until the edges shatter while the middle stays starchy and tender. Eat them hot as a side or a snack. Chef's tip: use truly green, hard plantains; yellow ones turn sweet and soft and will never go crisp.

25 minCubanSidesVeganGluten free
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Chicha venezolanaRice and milk drink

Chicha venezolana is the thick, creamy rice drink sold from pushcarts by chicheros on the streets of Caracas, poured over ice and topped with condensed milk and cinnamon. Unlike Mexican horchata, which is made from soaked raw rice, chicha is made from rice cooked until very soft, then blended with milk, condensed milk and vanilla, so it's thick and velvety, almost a drinkable rice pudding. Children love it as an afternoon treat. Chef's tip: cook the rice until it is really mushy and splitting; any firmness left makes the chicha gritty.

40 minVenezuelanDrinksGluten free
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GalãoMilky espresso

Ask for a galão in a Lisbon café and it arrives in a tall glass, not a cup: one short espresso (a bica, in the capital's slang) topped up with about three times as much hot, frothy milk, so it is pale, mild and creamy. It is the breakfast and mid-morning drink of the city, ordered at the counter with a pastel de nata or a tosta mista, and the glass is held by the rim because it gets hot. A galão escuro has less milk, a galão claro more. Chef's tip: heat the milk only until it steams and the jug is too hot to hold for more than a moment, about 65 °C; boiled milk tastes flat and loses its sweetness.

5 minPortugueseDrinksGluten free
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DooghSalted yogurt drink

Doogh is the salty, fizzy yogurt drink served in tall glasses with lunch across Iran, and above all with kebab and rice at the chelow-kababi restaurants of Tehran. Bottled sparkling doogh from the mineral springs of Abali, in the mountains east of the capital, is the famous one; at home it is mixed from yogurt, cold water and soda water with crumbled dried mint, and sometimes wild pennyroyal (kakuti) or rose petals. Its bubbles and mint set it apart from plainer, still yogurt drinks. It is cooling and good with rich, herby food. Chef's tip: add the sparkling water last and stir gently, or the fizz disappears before it reaches the glass.

5 minPersianDrinksGluten free
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Bhutte ka halwaSweetcorn halwa

In monsoon Indore, when the fields around the city are full of tender maize, sweet shops turn the same corn into halwa: kernels ground coarsely, roasted in ghee until they smell like buttered popcorn, then cooked with milk and sugar until glossy. It is lighter and less cloying than many halwas, with a gentle bite from the corn. Families make it for guests and for small festivals, and it is just as good warm from the pan or at room temperature the next day. Chef's tip: grind the corn in short pulses to a coarse, porridgy texture; a smooth purée turns gluey and sticks.

50 minIndianIndian SweetsGluten free
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FaloodehFrozen rice noodle sorbet

Faloodeh is the summer treat of Shiraz: thin rice noodles frozen in a rosewater syrup to make an icy, crunchy, chewy sorbet, sold in ice-cream shops across the city and in Tehran on hot evenings. Each glass is finished at the counter with a squeeze of fresh lime and, for many, a spoon of sour cherry syrup. It is very different from Indian falooda, which is a creamy milk drink; this one is dairy-free, sharp, floral and refreshing. Chef's tip: scrape the mixture with a fork every 30 minutes while it freezes, so you get snowy crystals rather than a solid block.

240 minPersianDessertsVeganGluten free
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Sholeh zardSaffron rice pudding

Sholeh zard is the bright yellow rice pudding that Iranians cook in huge pots as nazri, food given away to neighbours and strangers, especially during the month of Muharram and on religious feast days; neighbourhoods in Tehran and Mashhad fill with its smell of saffron and rose. Rice is simmered until it almost melts, then sweetened, coloured gold with saffron and perfumed with rosewater and cardamom. It sets softly as it cools and is decorated with cinnamon lines, almonds and pistachios. This version uses a little oil instead of butter, so it is vegan. Chef's tip: add the sugar only when the rice is completely soft; sugar added early stops the grains from breaking down.

75 minPersianDessertsVeganGluten free
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Mast-o khiarCucumber yogurt

Mast-o khiar is the cool yogurt bowl that sits beside rice and stew on Iranian tables all summer, and families pack it in a cool box for picnics in the parks of Tehran and Isfahan. Thick yogurt is mixed with crunchy diced cucumber and dried mint, then dressed up with walnuts, raisins and a scattering of dried rose petals, which make it sweeter and more fragrant than the plain garlic-cucumber dips of its neighbours. Serve it with polo, kuku or simply with bread. Chef's tip: soak the raisins in warm water for 10 minutes first so they are plump, not chewy.

10 minPersianChutneys & DipsGluten free
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Chelow with tahdigSaffron rice with crispy base

Chelow is the plain, fluffy steamed rice at the centre of almost every Iranian lunch table, and tahdig ('bottom of the pot') is the crisp golden crust that forms underneath it. In homes from Tehran to Isfahan the pot is turned out at the table and the shards of tahdig are fought over before anyone touches the stew. The method is the master one for all Persian polo dishes: long-grain rice is soaked, boiled briefly, then steamed slowly under a cloth-wrapped lid so every grain stays separate and long. This page gives a yogurt-and-saffron tahdig, with potato and flatbread versions in the steps. Serve it with ghormeh sabzi, a yogurt dip and fresh herbs. Chef's tip: turn the heat up for the first 10 minutes until you hear a steady sizzle, then right down; that early burst is what sets the crust.

90 minPersianRice & GrainsGluten free
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CachapasSweet corn pancakes with cheese

Cachapas are the roadside breakfast of Venezuela; along the highways of Aragua and Carabobo, stands called cachaperas grill them on big iron plates from early morning. They are thick, slightly lumpy pancakes made from fresh blended sweetcorn, sweet and savoury at once, folded over a slab of soft, stretchy white cheese (queso de mano) that melts with the heat. Mozzarella works well outside Venezuela. Chef's tip: keep a few whole kernels in the batter; the little bursts of corn are part of a real cachapa.

30 minVenezuelanBreakfast & BrunchGluten free
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TuronFried banana spring rolls

Turon is the afternoon snack sold by vendors on every Filipino street corner, school gate and jeepney stop around three o'clock, often next to banana cue on bamboo skewers. A slice of saba banana and a strip of ripe jackfruit are rolled in a thin spring roll wrapper with brown sugar, then fried in oil that has more brown sugar sprinkled in it, so each roll comes out wrapped in a crackly, glassy caramel shell. It is eaten hot with your fingers, when the banana inside has turned soft and sticky. Saba is a short, firm cooking banana; ripe plantain is the closest substitute. Chef's tip: roll them tightly with no air pockets, or the caramel blows holes in the wrapper.

25 minFilipinoDessertsVegan
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Halo-haloShaved ice dessert

Halo-halo ('mix-mix') is what the Philippines eats through the hot dry months of March to May, bought from roadside stalls and snack shops and eaten slowly with a long spoon in a tall glass. Sweetened beans and chickpeas, banana cooked in brown sugar, jackfruit, nata de coco and sugar-palm fruit go in first, then a mountain of finely shaved ice, a splash of evaporated milk and a crown of ube halaya, a slice of leche flan or a scoop of ube ice cream, with crunchy pinipig (toasted pounded rice) on top. Unlike Malaysian ais kacang, there's no syrup over the ice: the sweetness comes from the layers and the milk. You stir everything together before eating. Chef's tip: chill the glasses and the toppings first so the ice doesn't melt before you have finished building.

30 minFilipinoDesserts
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SingodiCoconut milk fudge in leaf cones

Singodi is Almora's other famous sweet, sold in the same shops as bal mithai but looking nothing like it: a soft, pale mix of khoya and coconut packed into a cone of maalu leaf and pinned shut with a twig. The leaf leaves a faint green, woody scent in the sweet, which is the whole point, and people in Kumaon unwrap them at weddings and on trips home. Maalu leaves are almost impossible to buy elsewhere, so this version uses banana leaf or fresh betel (paan) leaves; both give a gentle leafy aroma. Chef's tip: wrap the singodi while the filling is still warm and leave them in the fridge overnight, so the scent of the leaf soaks in.

45 minIndianIndian SweetsGluten free
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PelamushiGrape juice pudding

Pelamushi is the spoonable cousin of churchkhela: the same thickened grape must, tatara, poured into bowls instead of over walnuts and left to set into a soft, wobbly pudding. In Kakheti it is made in harvest season with fresh must straight from the press, and in Imereti it is often thickened with cornmeal instead of wheat flour. It is served chilled with chopped walnuts, and it is a favourite Lenten dessert because it needs no egg or dairy. A common mistake is adding the flour straight to hot juice, which makes lumps that never cook out; always mix it with cold juice first. Chef's tip: stop cooking when the pudding plops thickly from the spoon; it firms up a lot as it cools.

30 minGeorgianDessertsVegan
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Berenjenas con miel de cañaFried aubergine with molasses

Berenjenas con miel are a classic tapa in Andalusia, especially in Córdoba, Málaga and Granada: thin batons or slices of aubergine, lightly floured and fried until crisp, then drizzled with dark, treacly miel de caña. Despite the name, miel de caña is not bee honey but sugarcane molasses, made in the last cane mill in Europe at Frigiliana on the Málaga coast, so the dish is naturally vegan. The contrast of salty, crunchy aubergine and bittersweet syrup is irresistible; serve it the moment it leaves the pan with a cold drink. Chef's tip: soak the aubergine in salted water (or milk, as many Andalusian cooks do) for 15 minutes and pat dry; it seasons the flesh, softens any bitterness and helps the flour cling so the coating stays thin and crisp.

30 minSpanishSnacks & StartersVegan
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Pan con tomateTomato rubbed toast

Pa amb tomàquet (pan con tomate in Spanish) is the everyday bread of Catalonia: toasted country bread rubbed with garlic and a cut ripe tomato, drizzled with good olive oil and sprinkled with salt. Catalans eat it at breakfast, as a side to grilled vegetables or with a slice of tortilla, and it is so basic to the table that it is rarely even listed on menus. With so few ingredients the quality of each one matters: the ripest tomatoes, a rustic open-crumbed loaf and fruity extra virgin olive oil. Chef's tip: in Catalonia they use small, juicy 'tomàquets de penjar', hanging tomatoes; at home choose the ripest, softest vine tomatoes you can find and rub them in hard until only the skin is left in your hand.

10 minSpanishBreakfast & BrunchVegan
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Pimientos de PadrónBlistered green peppers

Pimientos de Padrón come from Herbón, near the town of Padrón in Galicia, where they are fried whole in olive oil and showered with coarse salt. They are small, thin-skinned and mostly mild and grassy, but the Galician saying goes 'os pementos de Padrón, uns pican e outros non' (some are hot and some are not): roughly one in ten has a real kick, which is half the fun. They take five minutes and make the perfect tapa with a cold drink, tortilla or bread. Chef's tip: get the oil properly hot and leave the peppers alone for the first minute so the skins blister and puff; stewing them in lukewarm oil makes them soft and khaki instead of bright and blistered.

8 minSpanishSnacks & StartersVeganGluten free
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Avocado smoothie

In Vietnam the avocado is a sweet fruit, and sinh tố bơ is the most popular shake at Saigon's juice stalls, especially when the buttery avocados from the Central Highlands are in season. Ripe avocado is blended with milk, condensed milk and ice into a pale green shake so thick it is almost a dessert. Drink it with a straw or a spoon on a hot afternoon. Chef's tip: use a very ripe, soft avocado with no stringy bits, and drizzle a little extra condensed milk around the inside of the glass before pouring, the way street vendors do, so you get sweet ribbons as you drink.

5 minVietnameseDrinksGluten free
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Three-colour dessert

Chè are Vietnam's sweet soups and puddings, and chè ba màu, 'three-colour chè', is the one sold in tall glasses from Saigon street carts on hot afternoons. Sweet red beans, smooth yellow mung bean paste and green pandan jelly are layered with salty-sweet coconut sauce and crushed ice, then stirred together with a long spoon. The jelly is set with agar, so it is fully vegan. Every part can be made a day or two ahead. Chef's tip: add a good pinch of salt to the coconut sauce; it sounds odd, but the slight saltiness lifts the sweet beans and is what makes chè taste properly Vietnamese.

60 minVietnameseDessertsVeganGluten free
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Vietnamese iced coffee

Cà phê sữa đá is the drink of Vietnam's pavement cafés, and in Saigon people sit on tiny plastic stools sipping it slowly from morning to night. Dark-roast coffee, traditionally robusta, drips slowly through a small metal filter called a phin onto a layer of sweetened condensed milk, then gets stirred and poured over ice. It is strong, sweet, chocolatey and very cold. Chef's tip: bloom the coffee with a splash of hot water for 30 seconds before filling the phin; it should then drip slowly, about 1–2 drops a second, for 4–5 minutes. Too fast and the coffee tastes thin, so press the inner filter down a little more next time.

8 minVietnameseDrinks
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Coconut bakeCoconut bread

Coconut bake is a breakfast bread from Trinidad and especially Tobago, where it's baked on Sunday mornings in homes and village bakeries. It's a quick, unyeasted bread, rich with grated coconut and coconut milk and rubbed with butter, shaped into a round and baked until golden. It's split and buttered, and usually eaten with saltfish buljol; for a vegetarian breakfast, fill it with tomato choka, fried ripe plantain, sautéed bodi (long beans) or cheese. Chef's tip: rub the butter well into the flour and knead only briefly until the dough comes together. Overworking makes bake heavy and tight instead of soft and crumbly.

55 minTrinidadianBreads & Parathas
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Buss-up-shutTorn paratha roti

Buss-up-shut is the paratha roti of Trinidad, so called because the torn, flaky pieces look like a 'burst-up shirt'. A soft dough is spread with butter and oil, rolled into a coil to build layers, cooked on a hot tawa, then clapped and beaten with wooden paddles until it breaks into soft, buttery, flaky shreds. It's served in roti shops across Trinidad for scooping up curries, and is always at Hindu weddings and Divali feasts. Chef's tip: beat the roti while it's still scalding hot. The steam inside is what separates the layers, so the moment it leaves the tawa, clap it between your hands (in clean oven gloves) or bash it with two wooden spatulas until it shreds.

60 minTrinidadianBreads & Parathas
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Cornmeal porridge

Cornmeal porridge is the breakfast many Jamaicans grew up on, cooked in homes across the island before school and work. Fine cornmeal is simmered slowly with milk and water until thick and velvety, then spiced with cinnamon, nutmeg and vanilla and sweetened with condensed milk. It's warm, filling and gently sweet. Chef's tip: whisk the cornmeal into cold water first to make a smooth slurry before it meets any heat. Adding dry cornmeal to hot liquid is how porridge goes lumpy.

20 minJamaicanBreakfast & Brunch
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Fried ripe plantain

Fried ripe plantain is on almost every Jamaican plate, from breakfast with ackee and callaloo to Sunday dinner beside rice and peas. When plantains are fully ripe their starch turns to sugar, so the slices fry up soft and custardy inside with dark, sticky, caramelised edges, sweet with a little salt. Chef's tip: wait until the skin is mostly black. A yellow plantain fries up firm and starchy; a black one gives that melting, toffee-sweet result, and medium heat lets the sugars caramelise without burning.

15 minJamaicanSidesVeganGluten free
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FestivalSweet fried cornmeal dumplings

Festival is a slightly sweet fried dumpling made with flour and cornmeal, and it's the classic partner to everything sold from the beach shacks at Hellshire in St Catherine, just outside Kingston. Each one is shaped like a little tapered log, fried until golden and crackly outside and soft and fluffy inside, with a hint of vanilla. Here they're served with escovitch-style pickled vegetables, steamed callaloo or jerk tofu instead of fried fish. Chef's tip: fry at a steady medium heat, around 170°C. If the oil is too hot, festival browns in a minute and stays raw and doughy in the middle.

30 minJamaicanSides
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Limonada suíçaCreamy lime drink

Limonada suíça is the creamy, frothy limeade served in juice bars and lunch counters all over Brazil. Despite the name ('Swiss lemonade'), nobody knows of any Swiss link, and it's made with whole Tahiti limes, blended briefly, skin and all, then strained and sweetened with condensed milk. It's cold, zingy and pale green, perfect with a hot lunch. Chef's tip: blend for no more than 10–15 seconds. Lime peel gives the drink its wonderful perfume, but blended too long it releases bitterness from the pith; serve it straight away for the same reason.

5 minBrazilianDrinks
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BeijinhoCoconut condensed milk sweets

Beijinho ('little kiss') is the white twin of brigadeiro, and the two always appear side by side at Brazilian birthday parties all over the country. Condensed milk is cooked with butter and coconut until thick, then rolled into small balls, coated in sugar or coconut and topped with a single clove. Chef's tip: don't skip the clove. It's the signature of a proper beijinho, giving a little warm, spicy perfume that balances all that sweetness (it's for decoration and aroma; take it out before eating).

32 minBrazilianDessertsGluten free
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BrigadeiroChocolate condensed milk truffles

Brigadeiro is Brazil's favourite sweet: no birthday party anywhere in the country is complete without trays of them in little paper cases. Condensed milk, cocoa and butter are stirred in a pan until thick, then rolled into soft, fudgy balls and coated in chocolate sprinkles. It's said to be named after Brigadeiro Eduardo Gomes, an air force officer who ran for president in 1945. Chef's tip: learn the ponto (the doneness point). Tilt the pan and drag your spatula through the mixture: when it slides as one mass and you can see the pan base for 2–3 seconds before it closes up, it's ready. Undercooked brigadeiros won't hold a shape; overcooked ones turn chewy.

32 minBrazilianDessertsGluten free
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Açaí bowl

Açaí is a deep purple palm berry from Pará, in the Amazon, where people in Belém eat it as a thick, unsweetened purée with manioc meal alongside savoury food. The sweet, frozen açaí na tigela ('açaí in a bowl') was born on the beaches of Rio de Janeiro and became a Brazilian breakfast and post-surf favourite: thick as soft-serve ice cream, topped with crunchy granola, banana and strawberries. Chef's tip: use as little liquid as possible and blend in short pulses, scraping down the sides. Real açaí na tigela is spooned, not drunk; too much juice turns it into a smoothie.

10 minBrazilianBreakfast & BrunchVegan
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Cheese and heart of palm pastelFried cheese and palm heart pastries

Pastel is the taste of the São Paulo street market: big rectangles of thin dough fried to order until they blister and puff, eaten hot from paper with a glass of caldo de cana (sugar-cane juice). Cheese and palmito (heart of palm) are two of the most popular meat-free fillings. Chef's tip: add a spoon of cachaça (or vodka) to the dough and fry in properly hot oil. The alcohol evaporates fast and makes the crust puff into the light, bubbly blisters that market pastel is famous for.

60 minBrazilianSnacks & Starters
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Cuscuz nordestinoSteamed flaked corn cake

Cuscuz nordestino has nothing to do with North African couscous: it's a soft, fluffy cake of steamed flaked maize (flocão), eaten every morning across the Northeast, from Pernambuco to Bahia. It's served hot in wedges with a melting slab of butter, often with fried egg, cheese or coconut milk poured over. It's traditionally steamed in a cuscuzeira, a two-tier steamer, but a steamer basket lined with a cloth works too. Chef's tip: let the corn soak up the salted water for 10 minutes, then pack it into the steamer loosely. Pressed down, it turns dense and heavy; loose, it steams into a light cake that still holds together.

24 minBrazilianBreakfast & BrunchGluten free
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Tapioca crêpeCassava starch crêpe

Tapioca is the Northeast's favourite breakfast, cooked on griddles at beach stalls from Recife to Fortaleza and now loved all over Brazil. Damp cassava starch (goma) is sieved into a hot dry pan, where it fuses into a thin white disc that's soft, chewy and slightly crisp. This recipe gives two classic fillings: melting cheese with butter, and coconut with condensed milk. Chef's tip: hydrate the starch until it feels like damp sand that holds when squeezed, then sieve it into the pan and never press it down. A loose, even layer is what makes the starch melt into one lacy, flexible sheet.

15 minBrazilianBreakfast & BrunchGluten free
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HotteokFilled sweet fried pancakes

Hotteok (호떡) are chewy, yeasted pancakes filled with brown sugar and cinnamon that melt into a hot syrup as they fry. They are a winter street snack all over Korea, but Busan is known for ssiat hotteok (씨앗호떡), where the fried pancake is slit open and stuffed with a handful of toasted sunflower and pumpkin seeds. Glutinous rice flour in the dough makes it soft and stretchy. Be careful with the first bite, as the filling is very hot. This dough uses milk, so it is vegetarian; use water instead for a dairy-free version. Chef's tip: rest the dough until it has properly doubled and is full of bubbles, and keep your hands oiled. A sticky, well-risen dough gives the chewy, stretchy texture.

60 minKoreanDesserts
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Edamame with sea salt

Edamame (枝豆) are young green soybeans cooked in their pods, the classic snack with a cold drink in izakaya and beer gardens all over Japan, especially in summer. You squeeze the beans straight from the salty pod into your mouth. Rubbing the pods with salt before boiling seasons them through and keeps them bright green. They're a good source of plant protein too. Chef's tip: rub the pods with salt before boiling, as izakaya cooks do. It scrubs off the fuzz, keeps the pods bright green and seasons the beans inside.

8 minJapaneseSnacks & StartersVeganGluten free
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Horenso goma-aeSpinach with sesame dressing

Horenso no goma-ae (ほうれん草の胡麻和え) is one of the most common side dishes in Japanese home cooking and bento boxes. Spinach is blanched for a few seconds, squeezed dry and tossed in a nutty dressing of freshly toasted, crushed sesame seeds with soy and a little sugar. Toasting and grinding the seeds yourself makes all the difference. Serve as one of several small dishes with rice and miso soup. Chef's tip: toast and grind the sesame yourself just before mixing. Ready-ground sesame tastes flat; freshly ground seeds smell like roasted nuts and give the dish its rich flavour.

10 minJapaneseSidesVegan
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SunomonoCucumber and wakame salad

Sunomono (酢の物, 'vinegared things') are small, refreshing dishes served alongside rice and richer food in homes all over Japan. This one, kyūri to wakame no sunomono, is the most common: paper-thin salted cucumber and wakame seaweed in a sweet, gentle rice-vinegar dressing. It cuts through fried food like tempura or gyoza. Ready in ten minutes, and best eaten chilled. Chef's tip: salt the cucumber and squeeze it hard. It draws out the water so the slices turn pleasantly crunchy and drink up the dressing instead of diluting it.

10 minJapaneseSaladsVegan
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Matcha latte

Matcha (抹茶) is finely ground green tea from Uji, near Kyoto, the heart of Japanese tea-growing for centuries. A matcha latte (抹茶ラテ) is the café version: the powder is whisked to a smooth, frothy shot, then topped up with steamed milk and lightly sweetened. It tastes grassy, creamy and gently bitter. Use any milk you like; oat milk froths especially well. Chef's tip: keep the water at about 80°C. Boiling water scorches matcha and makes it bitter; let the kettle stand for 2–3 minutes after boiling before you pour.

7 minJapaneseDrinks
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Um Ali (banana & bread dessert)Bread and banana pudding

Um Ali is Egypt's much-loved warm bread pudding. Here toasted bread is layered with bananas, pistachios, almonds, walnuts and raisins, then covered with saffron and cardamom milk mixed with sweetened whipped cream and baked until bubbling and golden. Rich, creamy and comforting; serve warm.

55 minMiddle EasternDesserts
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Arabian date pinwheels

Crumbly, buttery biscuit dough is rolled out, spread with a soft date filling flavoured with cinnamon and lemon, rolled into logs, sliced and baked into pretty pinwheels. They make a big batch of 50 and keep well in an airtight tin. Serve with tea, or with ice cream as a dessert.

60 minMiddle EasternBaking
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Lebanese date cake

A soft, moist cake made without eggs: self-raising flour and brown sugar are rubbed with butter, then mixed with milk and sour cream and studded with chopped dates, raisins and pistachios, with a warm hint of nutmeg and vanilla. Lovely with tea or served warm with cream.

70 minMiddle EasternBaking
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Arabian coconut halwaCoconut semolina cake in lemon syrup

A soft, moist baked sweet in the style of basbousa: desiccated coconut, semolina and flour are mixed with melted butter, milk and vanilla, baked until golden, cut into diamonds and soaked in cold lemon syrup. Each piece is topped with an almond. Sweet, buttery and fragrant with coconut; serve at room temperature with tea or coffee.

70 minMiddle EasternDesserts
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Arabian cigarsWalnut and almond fillo rolls

Thin, crackly rolls of buttered fillo pastry wrapped around a filling of walnuts, almonds, sugar, cinnamon and clove, baked until light golden and then bathed in a warm syrup scented with lemon rind, cinnamon and cloves. Like little baklava fingers, sweet and nutty. Serve with coffee or mint tea; they keep well for a few days.

70 minMiddle EasternDesserts
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Thai mango pancakes

Small, soft pancakes made from plain flour, rice flour and semolina, sweetened with condensed milk and scented with mango, folded around a sticky filling of ripe mango, sugar and coconut. They are served cold with extra mango and a scoop of ice cream or fresh cream: a lovely make-ahead dessert for a party.

60 minThaiDesserts
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Thai fresh fruit dessert

A bowl of colourful fresh fruit (kiwi, strawberries, pineapple, cherries and orange) covered with a smooth coconut cream sauce, lightly thickened with cornflour, enriched with fresh cream and scented with rose. Serve well chilled.

30 minThaiDessertsGluten free
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Farari nankhataiCashew and cassava biscuits

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).

40 minIndianBaking
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Sago & dry fruit kheer

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.

75 minIndianIndian SweetsGluten free
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Fruited rice ring

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.

75 minDessertsGluten free
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Fruit and nut filled pancakes

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.

45 minBreakfast & BrunchVegan
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Fruity bread pudding

A light, eggless bread pudding: dried fruits are plumped in hot apple juice and mixed with diced stale bread, sliced banana and cardamom and clove, then soaked in skimmed milk, sprinkled with brown sugar and baked until firm and golden. Serve hot or cold with low-fat yogurt.

45 minDesserts
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Cranberry and apple ring

A light, eggless and butter-free cake made with self-raising flour, cinnamon, light muscovado sugar, apple juice and a little sunflower oil, studded with juicy cranberries and diced apple and baked in a ring mould. Drizzled with warm cranberry jam and decorated with apple slices, it looks festive and is low in fat.

55 minBakingVegan
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Dried fruit compote

A naturally sweet, fat-free fruit compote: dried apples, prunes, apricots, raisins and sultanas soak overnight in apple juice with cinnamon and lemon rind, then simmer gently until plump and glossy. Serve hot or cold, on its own, with yogurt or over porridge.

30 minDessertsVeganGluten free
by KrazyBadal 0 views

Banana and cashew slice

A soft, moist low-calorie slice made without flour, eggs or refined sugar: ripe bananas are blended with sunflower oil, vanilla and cardamom, then cashews, desiccated coconut, oats and grated apple. Baked and cut into wedges, it is naturally sweet and good with tea or in a lunch box.

45 minIndianBakingVegan
by KrazyBadal 0 views

Baked methi puri

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.

55 minIndianSnacks & StartersVegan
by KrazyBadal 0 views

Konafa (sweet pastry)Shredded pastry with coconut and nuts

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.

60 minMiddle EasternDesserts
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Lebanese date and coconut balls

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.

40 minMiddle EasternDessertsGluten free
by KrazyBadal 0 views

Tum tumSpicy gram flour sticks

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.

40 minIndianSnacks & StartersVeganSpicy
by KrazyBadal 0 views

Sanchar papdiCrisp rice and lentil wafers

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.

110 minIndianSnacks & StartersVegan
by KrazyBadal 0 views

Pepper puri

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.

120 minIndianSnacks & Starters
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Fafadia gathiaSoft gram flour strips

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.

90 minIndianSnacks & StartersVegan
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BhusuFried lentil and sev snack mix

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.

360 minIndianSnacks & StartersSpicy
by KrazyBadal 0 views

Jadi sevThick gram flour sev

Jadi sev is the thick variety of sev: crunchy gram flour noodles pressed straight into hot oil, seasoned with coarse black pepper and green chilli powder. Eat it by the handful with tea, or mix it into bhusu and chevdo. For medium sev, use a disc with slightly smaller holes.

60 minIndianSnacks & StartersVeganGluten freeSpicy
by KrazyBadal 0 views

BhabhriFried flour strips

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.

70 minIndianSnacks & StartersVegan
by KrazyBadal 0 views

White dhokraSteamed rice and urad dal cake

Soft, white steamed squares of ground rice and urad dal, spiced with black pepper and green chilli and topped with a mustard and sesame tempering. They're a classic Gujarati farsan. Serve with green and red chutneys. For yellow dhokra, use bengal gram lentils (chana dal) instead of black gram lentils, and add a pinch of turmeric and some garlic paste to the batter.

100 minIndianSnacks & StartersVeganGluten free
by KrazyBadal 0 views

Papdi attaSteamed spiced rice-flour rounds

Papdi atta (papdi no lot) is a soft, steamed rice-flour dough cooked in water seasoned with cumin, ajwain, sesame, cinnamon and cloves, then shaped into little rounds and steamed until tender. It's a much-loved Gujarati snack, eaten hot with a drizzle of raw oil and khichi sambhar masala.

130 minIndianSnacks & StartersVeganGluten free
by KrazyBadal 0 views

Masala puri

Little crisp puris flavoured with green chilli, fresh coriander, sesame, lemon and a touch of sugar. They're fried slowly over low heat so they stay crisp for weeks, ready to serve as a snack with tea.

120 minIndianSnacks & StartersVeganSpicy
by KrazyBadal 0 views

Jini sevFine gram flour sev

Jini sev is the fine, thread-thin sev used on bhel, sev puri, ragda pattice and chaat, and in farsan mixes like bhusu. It's gently seasoned with turmeric, white chilli powder and asafoetida. For medium sev, use a disc with slightly bigger holes.

40 minIndianSnacks & StartersVegan
by KrazyBadal 0 views

SataFried ghee biscuits

Sata are rich, flaky rounds made from a ghee dough. Half the dough is cooked with extra ghee until golden and worked back in, which gives them their crumbly, layered texture. Fry them slowly over low heat. For salted sata, add ¾ teaspoon salt to the dough. For sweet sata, dip the fried sata in a thick sugar syrup and sprinkle with almond and pistachio flakes.

85 minIndianSnacks & Starters
by KrazyBadal 0 views

Pasta in coconut sauce

Pasta and crisp green vegetables in a light coconut milk sauce flavoured with coriander-chilli paste, lemon and fresh basil. Fresh, gently spicy and dairy free.

30 minFusionPasta & Noodles
by KrazyBadal 0 views

Stuffed tindora curryStuffed ivy gourd curry

Tindora (ivy gourd) slit and lightly fried, then stuffed with a sweet, sour and nutty masala of peanuts, coconut, tomato and spices and cooked gently until tender. A simple everyday Gujarati shaak. Serve hot with chapaties.

55 minIndianCurriesVeganGluten free
by KrazyBadal 0 views

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