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.
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Easy home-made naan: a soft dough of self-raising flour, yeast and yogurt, left to rise and then cooked under a hot grill until puffed and light brown. Brush with butter or ghee if you like and serve hot with curries.
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.
Pethi puri are little wholemeal puris with a thin layer of coarsely ground urad dal, chilli flakes and carom seeds pressed on top. Fried peethi side down, the dal cooks into a crunchy, savoury crust while the puri puffs up. Serve hot with chutneys.
Puris are small rounds of wholemeal dough deep fried until they puff into golden balloons. They're best eaten straight away with a curry of your choice, potato bhaji or shrikhand. Tip from the book: puris can be rolled out an hour ahead and kept between well-rinsed wet muslin cloths, then fried just before serving.
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.
Tandoori roti made at home: wholemeal dough spread with chilled, solidified ghee, rolled into a cone and pressed out again so it bakes into soft, flaky layers. Cook it in a tandoor or on the back of a perforated earthenware tava over the flame until brown-spotted. Serve with a curry of your choice.
Small, crisp squares of brown-sugar butter dough mixed with crunchy home-made almond praline, then topped with cinnamon and more praline. A lovely biscuit for festive tins. Like all biscuits, they feel soft in the oven and crisp up as they cool.
A bright, quick rice dish: boiled rice gently mixed with sweetcorn and julienned red and green capsicum tempered with cumin and curry leaves, sharpened with lemon juice. It's light and colourful. Serve with plain yogurt or masala yogurt.
The everyday Gujarati khichdi: rice and husked pigeon pea lentils cooked soft with turmeric in a ghee tempering of cumin, cloves, cinnamon, cardamom and asafoetida. It's simple, soothing and nourishing. Serve hot with Gujarati kadhi.
Gujarati pudla are savoury pancakes made from a runny gram flour batter with ajwain, chilli, turmeric and coriander, spread thin on a hot griddle and cooked until golden-speckled. They're quick, filling and naturally egg-free. Serve hot with dry potato curry, green chilli chutney and tea or 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.
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.
A quicker bhatura that needs no long rising: soaked bread and yogurt with a pinch of bicarbonate make the dough soft and puffy, and wholemeal flour and fresh fenugreek add flavour. Deep fried until golden, they're ideal with channa paneer masala.
Chopadia are flaky, layered parathas: the dough is spiced with roasted cumin and black pepper, brushed with ghee, rolled into a cone and rolled out again so it cooks into soft layers. They can be made several hours ahead. Serve with any curry, dal or pickle.
Sweet, crunchy triangles of wholemeal dough kneaded with jaggery water and deep fried until brown. In Gujarati homes they're eaten with green gram curry or potato curry and mango pickle, a lovely sweet-savoury pairing. They keep well in an airtight tin.
A soft eggless cake with chopped banana, passion fruit pulp, cashews and yogurt, lifted with a little cider vinegar. It is served with a passion fruit custard sauce, so it makes a good warm pudding as well as a tea-time cake.
A small, moist chocolate cake made without eggs, using condensed milk and fresh orange juice and rind for a lovely chocolate-orange flavour. Serve with chocolate sauce.
The book's basic eggless sponge, made with condensed milk and melted butter in one bowl. Sandwich it with jam and top with coconut, ice it any way you like, or use it for the Pinacolada cake. For a coconut cake, add 100 g desiccated coconut to the mixture.
Small, soft eggless vanilla cupcakes in paper cases, topped with sugar sprinkles: just right for little hands and children's parties. The same mixture also bakes as one large basic cake in a 25 cm round tin.
Quick no-bake squares of crushed digestive or marie biscuits, chopped cashews and almonds, bound with butter, golden syrup and drinking chocolate. Ready in two hours with no oven.
A no-bake chocolate fudge loaf layered with plain biscuits and packed with brazil nuts, ground almonds, apricots, peel and glacé cherries, finished with scribbles of white chocolate. Make it the day before: it needs 8 hours to set. Serve in thin slices.
A chocolate pastry base topped with a chewy brown-sugar, coconut and mixed nut layer, then drizzled with dark chocolate and cut into squares. Rich and satisfying with a cup of coffee.
Chewy, golden oat bars bound with butter and golden syrup and studded with walnuts, sultanas and chunks of chocolate. They are cut in the tin and keep well in an air-tight container, so they are handy for lunchboxes.
Hearty wholemeal cookies with rolled oats, mixed nuts and coconut. Pressed with a fork and baked until brown, they are a wholesome tea-time biscuit.
Warmly spiced butter biscuits with cardamom, cinnamon, nutmeg and a kick of freshly ground black pepper, made rich with ground almonds and cream. Dusted with icing sugar, they are perfect at Christmas.
Chewy brown-sugar cookies loaded with roasted macadamia nuts, white chocolate chunks, oats and coconut. A bakery favourite that is easy to make at home.
Crunchy, wholesome biscuits made with crushed Weetabix (wheat biscuit cereal), coconut and mixed nuts, rich with fresh cream and rolled in more cereal and pistachio. If the dough is too firm, add 1–2 tbsp milk.
Buttery cookies with chopped pistachios, crushed rice bubbles, coconut and a hint of chocolate, each topped with more pistachio. Crunchy outside and tender inside.
Wholesome, lightly sweet biscuits with wheat bran flakes, wholewheat flour and chopped dates, warmed with nutmeg. A good mid-morning snack.
Soft golden butter cookies, brushed with warm plum jam after baking and dipped in desiccated coconut. Bright, simple and loved by children.
Big, crunchy cookies made with jumbo porridge oats and desiccated coconut, then rolled in more oats and coconut before baking. Wholesome and filling, perfect for lunchboxes.
Classic crunchy ginger biscuits made with golden syrup and plenty of ground ginger. Good for dunking in tea, and they keep for weeks in an air-tight tin.
Short, crumbly crescent biscuits flavoured with instant coffee and ground walnuts, rolled in caster sugar while still warm. Lovely with an after-dinner coffee and at festive times.
Plain, crisp, old-fashioned biscuits flavoured with custard powder, the kind that fill a big tin. Shape them as thin ovals with a fork, or roll and cut rounds and prick holes in them. For a change, swap the custard powder for 5 tsp ground ginger and 1½ tsp ground cardamom, or use wholemeal wheat flour instead of plain flour.
Flaky little crescents made from a rich yeasted dough, cut into wedges, spread with cinnamon sugar and rolled up from the wide end. Serve them with coffee or tea; they are best on the day they are baked.
Melt-in-the-mouth biscuits made with semolina and coconut, each pressed into a mix of shredded pistachio and almond. Similar to nankhatai, and very easy: everything goes into one bowl.
Soft-centred chocolate cookies with chopped roasted peanuts in the dough and more on top. Yogurt keeps them tender. A favourite with children.
Crisp brown-sugar biscuit rings sandwiched with an orange butter cream, then half dipped in melted chocolate and sprinkled with chopped pistachio. They look like they came from a smart bakery and are perfect for gifting.
Rich, crunchy biscuits made with equal weights of flour, sugar, butter, cashews and desiccated coconut. Simple to make and very more-ish with tea or coffee.
Pretty slice-and-bake butter biscuits with a chocolate and vanilla chequerboard in the middle, wrapped in a plain border. They take some patience to build, but the dough is simple and the result always impresses on a biscuit plate.
A big batch of party biscuits: a buttery dough with mixed nuts, chocolate pieces, cherries and coconut, bound with coco-pine juice (mixed coconut and pineapple juice). The dough is shaped into rolls, chilled and sliced thin, so you can bake as many as you need. Leftover coconut milk can be frozen in ice-cube trays and used whenever required.
Golden butter biscuits flavoured the Indian way with saffron and coarsely ground cardamom, each topped with flaked almonds. Light and crisp, they are lovely for Diwali tins and with tea. For plain biscuits leave out the flavourings, or add 1 tsp vanilla essence instead to make vanilla biscuits.
Rustic, crunchy cookies made with wholewheat flour, porridge oats, brown sugar and fresh coconut, with a gentle aniseed note from fennel seeds. Not too sweet, so they are good with a cup of tea or masala chai, and they keep well in a tin.
Crisp, golden finger biscuits flavoured with aniseed, made in the book with a biscuit press (No. 4 disc) to give long ridged strips. Without a press, shape small ovals and mark them with a fork.
Crunchy energy bars of oats, rice krispies, bran flakes, pecans, raisins and apricots, baked and then topped with swirled dark and white chocolate. Great for a lunchbox or after sport.
A chewy, buttery flapjack of oats and coconut with a layer of chopped dried apricots in the middle. Press it firmly so the slices hold together, and leave them to cool in the tray before lifting out.
A no-bake white chocolate slice full of crunchy rice crisps, currants, mixed peel and toasted almonds. Children love helping to make it.
A slice version of florentines: a layer of dark chocolate topped with a chewy bake of cornflakes, almonds, glacé cherries and sultanas bound with condensed milk. Cut into small squares; it is rich.
A quick baked oat bar with coconut and a touch of cocoa and golden syrup, pressed thin and cut while warm. Crisp, buttery and very easy.
No-bake squares of crushed cornflakes, rice crisps and coconut held together with peanut butter and golden-syrup toffee. Quick to make and great for parties.
Chikki is an Indian brittle. This crystal version is made with plain white sugar, melted until clear and golden, with peanuts, almonds, pistachios and sesame seeds, scented with cardamom and saffron. Work quickly: the brittle sets in moments.
A chocolate cornflake base, a layer of peppermint icing (tinted green if you like), and a smooth topping of cooking chocolate. The book uses Scotbloc cooking chocolate; any plain cooking chocolate works.
Pandadi are delicate layered pastries: thin rounds of butter dough stacked with custard powder, rolled, sliced and fried so the layers puff and flake. Once drained they're dusted with icing sugar, ground nuts, cardamom and saffron and scattered with rose petals. Makes about 40–45; a special-occasion sweet that keeps well in a tin.
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 dark, moist eggless chocolate sponge, split and moistened with orange juice, filled and covered with whipped fresh cream, and finished with halved strawberries and grated chocolate. A show-stopping birthday cake.
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 homely eggless cake made with crushed Weetabix (wheat biscuit cereal), chopped apple, cashews and cinnamon, bound with condensed milk. Serve warm with ice cream.
The basic eggless vanilla cake cut into three layers, soaked in pineapple syrup and layered with pineapple pieces, fresh coconut and whipped cream, like the cocktail. Make it the day before: it needs to chill overnight. Leave out the Malibu (coconut rum) for children.
A moist eggless cake made with semolina, coconut and yogurt, baked with slivered almonds on the bottom and top and moistened with orange juice. Serve with coconut ice cream or custard sauce.
The simplest icing: icing sugar warmed with a little boiling water and coloured as you like. Pour it over fairy cakes and small sponges and leave it to set to a glossy finish.
A light butter icing for all basic sponge cakes, flavoured with the essence of your choice. Add a little milk for a softer icing for piping, or use cocoa instead of the cornflour to make chocolate butter icing.
An eggless chocolate fudge icing made with butter, milk, cocoa and drinking chocolate. Coat the cake while the icing is still warm; it thickens as it cools and can also be piped.
Sweetened whipped cream with vanilla for coating cakes and piping decorations. An electric beater can be used, but for an inexperienced cook a hand whisk is safer: over-beating curdles the cream.
Adadiya pak is a classic Gujarati winter sweet: coarse black gram (urad) flour is rubbed with milk, roasted slowly in ghee until brown and sweet-smelling, then mixed with popped edible gum, almonds, pistachios, sugar and plenty of ginger, mace and cardamom. It's rich, crumbly and warming, eaten a piece a day through the cold months. Makes about 30 squares.
Badam pak is a rich almond sweet: coarsely ground almonds and mawa (khoya) roasted in ghee, mixed with puffed edible gum and cardamom, then bound in a saffron sugar syrup and pressed into a tray. It's nutty, chewy and fragrant. Makes about 35 squares; the book also gives a soft 'hot badam pak' to serve warm.
Kesaria ghari are pretty fluted sweets: a soft coating of paneer and mawa (khoya) cooked with sugar and milk wraps a golden filling of coconut and milk powder in saffron syrup. They're milky, delicate and fragrant with cardamom. Press them in a patterned mould and decorate with flaked nuts; the recipe makes 14.
Malai sandwich is a Bengali-style sweet of soft paneer squares poached in rose syrup, soaked overnight, then split and filled with warm, sweetened mawa (khoya). They're spongy, juicy and creamy. Serve them chilled in small paper cases; the recipe makes 20.
Nutty halwa is a jewel-bright, chewy halwa in the Bombay (Karachi) halwa style: starch washed out of a wheat dough is cooked with syrup for well over an hour, with ghee added spoon by spoon until it shines, then studded with almonds, pistachios and cashews. It's glossy, chewy and fragrant with cardamom and saffron. Makes about 42 pieces; serve it warm.
Lapsi is a festive Gujarati sweet of coarse cracked wheat (bhaidku) roasted in ghee, then cooked soft with jaggery water, fennel and saffron until the ghee shines through. It's grainy, buttery and gently sweet, finished with nuts, sultanas, nutmeg and cardamom. Serve it hot, on its own or as part of a festive thali.
Barfi churmoo is a rich Gujarati sweet: a firm dough of coarse wheat flour and gram flour is fried in ghee, ground to an even crumb, then bound with roasted mawa (khoya), hot ghee and saffron syrup and set in a tray. It's crumbly, fragrant with cardamom and nutmeg and topped with nuts. Makes about 40 pieces, perfect for Diwali boxes and weddings.
Dhosa ladoo is a traditional Gujarati ladoo: a thick wheat and gram flour dough is baked twice until dry, ground to a coarse crumb, then bound with melted jaggery and warm ghee and pressed into balls. They're crumbly, rich and warm with nutmeg, with poppy seeds on top. Makes about 35, and they keep well for festivals.
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