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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.

Roasted makhana (crunchy fox nuts)

Across North India, a jar of roasted makhana sits on the kitchen shelf for after-school munching, Navratri fasting days and evening cricket on television. The puffed lotus seeds turn from soft to crisp and light in a few minutes of slow roasting in ghee, like a nutty, savoury popcorn. Rock salt and pepper keep it suitable for fasting; turmeric or chaat masala are everyday variations. It contains milk (ghee). Whole makhana are a choking risk for under-5s, so crush them for little ones. Chef's tip: test one before you season: it should snap with a clean crunch, not bend.

12 minIndianSnacks & StartersGluten free
by KrazyBadal 0 views

Nkatie cake (Ghanaian peanut brittle)

Nkatie cake, from nkatie, the Twi word for groundnut, is the crunchy peanut brittle sold in small squares wrapped in paper by hawkers at school gates and lorry stations all over Ghana, from Accra to Kumasi. Roasted peanuts are stirred into caramelised sugar, spread thin and cut while warm. It is a sweet treat, so cut the pieces small. It contains peanuts. Whole peanuts and hard brittle are a choking risk for under-5s, so it is not for young children. Chef's tip: have everything ready before the sugar melts; once the caramel is amber you have seconds, not minutes.

25 minGhanaianDessertsVeganGluten free
by KrazyBadal 0 views

Vitamina de banana (Brazilian banana smoothie)

In Brazil a smoothie is a vitamina, and vitamina de banana is what parents from São Paulo to Recife whizz up for breakfast or when children get home from school hungry. Ripe banana, cold milk and a spoonful of oats make a thick, naturally sweet drink that fills a gap until dinner, so no sugar is needed. It contains milk and gluten (oats, unless labelled gluten free). Chef's tip: use bananas with brown freckles on the skin; they are sweeter and blend creamier than green-tipped ones.

5 minBrazilianDrinks
by KrazyBadal 0 views

DilkhushCoconut and candied fruit stuffed bread

Teatime at an Iyengar bakery in Bengaluru or Mangaluru means dilkhush ("happy heart") stacked in wedges beside the khara buns: a soft, sweet bread round with a thick layer of grated coconut, sugar, tutti-frutti and cashews baked inside it. The dough in these bakeries is usually eggless, so the crumb is light and milky rather than rich, and the filling stays moist and chewy. Eat a wedge with a small glass of filter coffee or masala chai, or pack it for a school snack. The usual mistake is to pile the filling to the very edge; leave a clear 2 cm rim or the seal splits and the coconut toasts black on the tray. Chef's tip: squeeze a little milk into dry desiccated coconut before mixing the filling, so it tastes closer to fresh coconut and does not steal moisture from the bread.

145 minIndianBreads & Parathas
by KrazyBadal 0 views

Chocolate slices on rye (pålægschokolade)

Pålægschokolade, wafer-thin slices of chocolate made for laying on bread, is a Danish lunchbox treat, usually saved for Fridays or birthdays: buttered dark rye, a slab of chocolate on top, then cut into fingers. The sour, dense rye and the sweet chocolate are a famous match. Shop slices are thin squares; here you make your own from a bar, which lets you pick dark chocolate with less sugar. It contains gluten (rye and wheat), milk and soya (lecithin in most chocolate). Chef's tip: spread the chocolate as thin as a coin; thick pieces crack and fall off.

15 minScandinavianBreads & Parathas
by KrazyBadal 0 views

Ghee-shakkar roti roll

Ask anyone who grew up in north India about school tiffin and the ghee-shakkar roti comes up: a soft, warm chapati brushed with ghee, sprinkled with a little sugar or jaggery powder and rolled like a cigar, made by a parent in the rush before the school bus. It is sweet, buttery and wheaty, and still tastes good cold at the morning break. It contains milk (ghee) and gluten (wheat). Chef's tip: use jaggery powder and a light hand; a teaspoon per roti is plenty, and the ghee carries the flavour.

25 minIndianBreads & Parathas
by KrazyBadal 0 views

Mkate wa siniaCoconut and rice tray cake

Ramadan evenings in Stone Town and Mombasa bring out trays of mkate wa sinia, cut into wedges and set out for iftar beside spiced chai and dates. Soaked rice is blended with coconut milk, sugar, cardamom and yeast into a pourable batter (hence its other name, mkate wa kumimina, 'poured bread'), left to bubble, then baked in a round metal tray called a sinia. Inside it is spongy and full of holes like a crumpet; the top and base turn golden and slightly chewy. It contains no egg, dairy or wheat. Under-blending is what ruins it: a gritty batter bakes into a sandy cake, so blend until a drop rubbed between your fingers feels completely smooth. Chef's tip: add a couple of spoonfuls of cooked rice to the blender, the way coastal cooks do; it makes the crumb softer and more springy.

235 minEast AfricanBakingVeganGluten free
by KrazyBadal 0 views

Ciabatta

Surprisingly young for an Italian classic, ciabatta was created in 1982 by a baker near Adria, in the Veneto, as Italy's answer to the French baguettes that were filling sandwich shops. Its name means 'slipper', after its flat, floury, oblong shape. The dough is so wet it is barely shaped at all, which gives a thin, crisp crust and a chewy, glossy crumb full of irregular holes, with a wheaty, slightly tangy flavour from an overnight biga. Split it for panini with grilled vegetables and mozzarella, dip it in good olive oil, or serve it with soup and antipasti. The commonest error is panicking at the sticky dough and working in extra flour; that closes up the crumb, so use wet hands and a scraper instead. Chef's tip: once the dough has risen, don't shape it, just cut it into strips with a floured scraper and flip each one over onto its cloth, so the bubbled underside becomes the top.

955 minItalianBreads & ParathasVegan
by KrazyBadal 0 views

Butterflap breadFolded buttered rolls

Soft, squishy and folded like a little book, butterflap is a Trinidad and Tobago bakery classic, sold by the bag from Port of Spain to San Fernando. Each roll is an oval of milky dough spread with butter and folded over, so it bakes into a tender roll that peels open along a buttery seam. People eat them warm for breakfast with cheese or a hot cup of cocoa tea, split them for a sandwich at lunch, or tear them up beside a pot of stew. Many bakeries use margarine; butter tastes better. Spreading the butter too thick, right to the edges, is where it goes wrong: it leaks out and fries the base, so keep a clean border. Chef's tip: pack the folded rolls snugly in the tin so they rise up rather than out and stay soft at the sides.

147 minTrinidadianBreads & Parathas
by KrazyBadal 0 views

Pane di AltamuraDurum wheat sourdough loaf

Locals in Altamura like to quote Horace, who praised the bread of this corner of Apulia two thousand years ago; in 2003 it became the first bread in Europe to receive DOP protection. Pane di Altamura is made only from twice-milled durum semolina grown on the Murgia plateau, sourdough, salt and water, and it is famous for keeping fresh for a week. The crust is thick and crunchy, the crumb is sunflower-yellow, springy and faintly sweet. Its classic shapes are the folded 'accavallato' and the tall 'cappello da prete', or priest's hat, made by folding the loaf over itself before baking. Eat it with olive oil and tomatoes, with burrata and grilled vegetables, or in thick slices beside a bean soup. Plain durum flour or coarse pasta semolina are the wrong substitutes: you need the fine, flour-like semola rimacinata, or the dough stays gritty and won't rise. Chef's tip: durum dough is extensible rather than springy, so knead it well and give it a stiff hydration; a wet durum dough spreads flat instead of standing tall.

1210 minItalianBreads & ParathasVegan
by KrazyBadal 0 views

Coppia ferrareseTwisted olive oil bread

Four crunchy horns joined at a soft central knot make the coppia ferrarese the most recognisable bread in Emilia-Romagna; Ferrara's bakers have shaped it since at least the Renaissance, and it has had IGP status since 2001. The dough is stiff and very smooth, rolled thin and twisted into spirals, so the ends bake shatteringly crisp while the 'belly' in the middle stays tender. Ferrarese eat it with salumi for meat-eaters, with cheese, grilled vegetables or a bowl of pumpkin cappellacci. It is traditionally made with lard; this version uses olive oil instead, which keeps it vegan and still gives the light, crumbly crunch. Rolling the strips too thick is the usual slip, because thick horns stay bready instead of crisp. Chef's tip: a pasta machine makes the dough as smooth and thin as a Ferrara baker's rollers, and the barley malt gives the horns their honey-brown colour.

255 minItalianBreads & ParathasVegan
by KrazyBadal 0 views

Jaffles (Australian toasted sandwiches)

Jaffles are Australian childhood in a sandwich: thick bread sealed around a hot filling in a cast-iron jaffle iron over the campfire, or in an electric sandwich press after school and on rainy weekend lunchtimes. Cheese and baked beans, or cheese and tomato, are the classics, and the sealed edges keep everything molten inside. They contain gluten and milk. Chef's tip: butter the outsides, not the insides, so the bread turns crisp and golden against the iron.

13 minAustralianFast Food
by KrazyBadal 0 views

Rice cereal paste (mǐ hú)

Long before boxed cereals, Chinese mothers made mǐ hú, rice paste, by dry-toasting rice in a wok, grinding it fine and cooking it with water. It is still a favourite first food all over China, often served as the baby's breakfast while the family eats congee. Toasting gives it a gentle, biscuity flavour and makes it cook in minutes. There is no salt or sugar, and none of the common allergens (milk, egg, gluten, peanut, tree nuts, soya, sesame, fish). Chef's tip: toast and grind a larger batch, sieve it, and keep the powder in a clean, dry jar for up to two weeks.

20 minChineseBreakfast & BrunchVeganGluten free
by KrazyBadal 0 views

Dal paratha

In north Indian kitchens, last night's thick dal rarely goes to waste: the next morning it is kneaded into wholewheat flour with ajwain and coriander and rolled into soft, savoury parathas for breakfast and the school tiffin. They are golden-flecked, faintly spiced and filling, and taste good cold with yoghurt or pickle. They contain gluten (wheat) and milk (ghee); use oil to make them dairy free. Chef's tip: add the dal before any water; it is often all the liquid the dough needs.

35 minIndianBreads & Parathas
by KrazyBadal 0 views

Pain de mieSoft square sandwich loaf

Ask a Paris café what goes into a croque-monsieur and the answer is pain de mie, the 'crumb bread' baked in a lidded tin so it comes out as a neat square block. Shut away from the oven's heat, the dough rises against the lid into a fine, soft, close crumb with a thin, pale golden crust that barely needs trimming. French children take it to school as tartines with butter and chocolate spread, it makes the best croques, French toast and canapés, and it is the loaf to choose for neat cucumber sandwiches. Milk and butter keep it tender for several days. The tricky moment is the final rise: if the dough reaches the rim before the lid goes on, it squeezes out of the seams and bakes with a dense band; too little rise and the corners come out rounded. Chef's tip: put the lid on when the dough is about 1 cm below the rim, and grease the underside of the lid as well as the tin so the block turns out cleanly.

190 minFrenchBreads & Parathas
by KrazyBadal 0 views

OntbijtkoekSpiced rye breakfast cake

Ontbijtkoek means 'breakfast cake', and in Friesland and Groningen, where the best-loved versions come from, a thick slice spread with butter is still a normal start to the day or a mid-morning snack with coffee. The loaf is dark, sticky and springy, made with rye flour and syrup and scented with the Dutch spice mix koekkruiden: cinnamon, cloves, ginger, nutmeg and cardamom. It contains no egg and no butter in the batter, and it gets better after a day or two wrapped up. Baking it too hot is the usual mistake; the outside goes bitter before the middle sets, so bake it low and slow. Chef's tip: wrap the loaf in cling film while it is still slightly warm and leave it overnight; it softens into the classic tacky, chewy crust.

85 minDutchBaking
by KrazyBadal 0 views

Semolina in broth (semolino in brodo)

Semolino in brodo is the dish Italian nonne cook for anyone who needs something gentle: babies at the start of weaning and older children with a cold. Fine durum-wheat semolina is rained into hot vegetable broth and stirred into a soft, silky porridge, usually served at supper. For babies the broth is home-made without salt, and the grated parmesan that adults add stays out or is kept to the tiniest pinch, because it is salty. It contains gluten (wheat), and milk if you add parmesan; there is no egg, nuts, soya, sesame or fish. Chef's tip: rain the semolina in from a height while whisking, and you will never get lumps.

12 minItalianSoups
by KrazyBadal 0 views

Am (Filipino rice-water first porridge)

Filipino lolas remember giving babies am, the thick, cloudy liquid that rises to the top as rice boils, ladled off and cooled before the rest of the pot is cooked for the family's lunch. Today it is offered as a thin, smooth first porridge, a few spoonfuls alongside other first foods such as mashed squash or banana, rather than on its own. It tastes mild and slightly sweet. It contains none of the common allergens (milk, egg, gluten, peanut, tree nuts, soya, sesame, fish). Chef's tip: use more water than usual and keep the lid off, so the liquid thickens into a creamy am instead of evaporating away.

25 minFilipinoDrinksVeganGluten free
by KrazyBadal 0 views

KongguksuCold soybean noodle soup

When the monsoon heat settles over Seoul in July, queues form outside old noodle houses near City Hall for kongguksu: thin wheat noodles in an ice-cold, thick, nutty broth of soybeans boiled and blended with their skins, topped with cucumber and sesame. It is plain, rich and very cooling, and people season it at the table with salt (in Seoul) or sugar (in Jeolla). A bowl is about 520 kcal, a full meal with plenty of protein. Soak the soybeans overnight first, not counted in the times. The most common mistake is overboiling the soybeans, which gives a fermented, "meju" smell; boil them for exactly 10–12 minutes and taste one: it should be cooked but not soft. Chef's tip: blend a handful of pine nuts or toasted sesame with the beans; it makes the broth even creamier.

40 minKoreanPasta & NoodlesVegan
by KrazyBadal 0 views

Zupa owocowaFruit soup with pasta

On a hot July afternoon in a Mazurian village or a Warsaw allotment, a pot of zupa owocowa sits cooling on the windowsill: sour cherries or strawberries simmered with sugar, lightly thickened, and served cold over little pasta shells or bow ties. Polish children often get it as the first course of a summer lunch, and it tastes like a drinkable fruit compote. A common mistake is thickening it too much, so it sets into jelly in the fridge; it should stay pourable. Chef's tip: stir a spoon of soured cream into each bowl, not the pot, so the colour stays bright.

30 minPolishSoups
by KrazyBadal 0 views

ParadiesäpfelCandy apples

Paradiesäpfel shine from the sugar stalls at German fairs and Christmas markets, from the Cannstatter Wasen to the Hamburg Dom: small tart apples on wooden sticks, dipped in a glassy red sugar glaze that cracks when you bite it. Children often get them on the way home from the rides in autumn. The glaze is just sugar, water and a drop of vinegar boiled to the hard-crack stage, so a sugar thermometer helps. The most common mistake is using wet or waxed apples, which makes the glaze slide off. Chef's tip: scrub the apples in hot water and dry them completely first, then dip quickly and twist so the excess drips back into the pan.

40 minGermanDessertsVeganGluten free
by KrazyBadal 0 views

VarenyeFruit preserve in syrup

Varenye is not quite jam: whole berries or fruit are steeped and cooked in short bursts so they stay intact in a clear, glossy syrup. All summer at dachas around Moscow and Vladimir, copper basins of strawberry, cherry or gooseberry varenye bubble outside, and in winter it is spooned into tiny glass rosettes and eaten with tea, sometimes straight from the spoon between sips. The common mistake is boiling it in one long go, which turns the fruit to mush. Chef's tip: cook it in three short boils with long rests between; the fruit soaks up syrup slowly and stays whole.

780 minRussianBasicsVeganGluten free
by KrazyBadal 0 views

Pane ticinesePull-apart white loaf

Pane ticinese comes from Switzerland's Italian-speaking south and is now sold in bakeries across the country: a long, flat loaf made of linked rolls, each section easy to break off, with a soft, slightly chewy crumb thanks to a little olive oil in the dough. In Lugano and Bellinzona it goes on the table at lunch with salami and formaggini, or is torn into hunks for minestrone; this version is vegan. Chef's tip: when shaping, press each fold right down with the side of your hand; the deep creases are what let the loaf snap into neat pieces after baking.

160 minSwissBreads & ParathasVegan
by KrazyBadal 0 views

RundstykkerBreakfast rolls

Weekend mornings in Denmark and Norway start with a bag of warm rundstykker from the bakery, or a tray baked at home. They are crusty white rolls topped with poppy or sesame seeds, split and eaten with cheese, jam or a slice of brunost alongside coffee. This version is vegan and uses an overnight rise in the fridge, so the rolls go straight into the oven in the morning. A common mistake is adding too much flour, which makes them dense. Chef's tip: put a tray of boiling water in the bottom of the oven for the first 10 minutes so the crust turns thin and crackly.

45 minScandinavianBreads & ParathasVegan
by KrazyBadal 0 views

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