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.

BarankiTea bread rings

Strings of baranki once hung on poles at every Russian fair, and you still see them threaded on twine in Moscow markets and station kiosks. The dough is boiled briefly like a bagel, then baked until hard, golden and glossy, so the rings keep for weeks and soften only when dunked in hot, sweet tea from the samovar. This version is vegan, made with oil instead of butter and eggs. The common mistake is a soft, wet dough, which makes puffy bread rolls instead of crunchy rings. Chef's tip: knead the dough stiff and leave the shaped rings uncovered for 20 minutes to form a skin before boiling; that gives the shine.

100 min

Russian Baking

by KrazyBadal 0 views

Tokma sharbatBasil seed lemon drink

When the azan sounds at sunset during Ramadan, tables from Dhaka's Mirpur flats to village courtyards in Comilla carry a jug of tokma sharbat: lemon water swirling with soaked sweet basil seeds, each one wearing a soft, jelly-like halo. It is sweet, sharp and cooling, a gentle first sip after a long hot fast before the dates and piyaju. The most common mistake is stirring the seeds straight into the jug dry, where they clump into slimy lumps; always soak them separately in plenty of water first. Chef's tip: bruise a few mint leaves or add a thumb of grated ginger to the jug, which many Dhaka families do in the hottest months.

15 min

Bangladeshi Drinks

by KrazyBadal 0 views

PatjukRed bean porridge

On Dongji, the winter solstice, Korean families eat a bowl of deep red patjuk: the colour was believed to drive away bad spirits on the longest night, and grandmothers still flick a little on the gate. Adzuki beans are boiled soft, pushed through a sieve and simmered with rice into a thick, earthy porridge, and little balls of glutinous rice dough called saealsim, one for each year of your age by tradition, are cooked in it. It is lightly salted; in Jeolla people add sugar. A bowl is about 380 kcal. The most common mistake is not stirring the bottom once the rice goes in; the thick porridge catches and burns quickly. Chef's tip: throw away the first boiling water of the beans; it removes bitterness and makes the porridge taste cleaner.

100 min

Korean Rice & Grains

by KrazyBadal 0 views

Nước rau máPennywort juice

Saigon street carts blend nước rau má to order through the hottest part of the afternoon, pouring the bright green juice into plastic cups over crushed ice for office workers and students. Pennywort (rau má) tastes fresh, grassy and very slightly bitter, and southerners drink it to 'cool the body' in the dry season; some stalls blend in cooked mung beans or a splash of coconut milk to make it richer. Look for bunches of rau má in Vietnamese and South Asian grocers, where it is also sold as gotu kola. Chef's tip: strain twice through a fine cloth and drink it within the hour; left standing, it separates and darkens to a dull khaki.

15 min

Vietnamese Drinks

by KrazyBadal 0 views

Nước sâmCooling herbal drink

Big glass jars of amber nước sâm sit on pavement stalls all over Hồ Chí Minh City, ladled over ice for anyone who has eaten too much fried food or spent too long in the sun. The brew is gently sweet and earthy, with honeyed dried longan, the liquorice note of monk fruit and fresh sugarcane, and Chinese-Vietnamese herbalists sell ready-mixed bags of the dried roots. Make a big pot: it keeps for four days in the fridge. Chef's tip: simmer, never boil hard; a rolling boil pulls bitterness out of the roots and turns the drink cloudy.

60 min

Vietnamese Drinks

by KrazyBadal 0 views

EspasolRice flour coconut logs

Bus passengers through Laguna buy espasol by the paper-wrapped bundle at stops in Santa Rosa and Calamba. The cylinders are made from glutinous rice flour toasted until nutty, then cooked into a thick dough with coconut milk, sugar and young coconut strips, rolled out and dusted in more toasted flour, so they are soft and chewy inside with a dry, powdery coat. They are eaten for pasalubong (homecoming gifts) and with afternoon coffee. Chef's tip: toast the flour slowly and stir all the time; it goes from cream to burnt in a minute, and burnt flour makes the whole batch bitter.

60 min

Filipino Desserts

by KrazyBadal 0 views

Kuih lopesSticky rice triangles with coconut

Kuih lopes turn up at Malay breakfast stalls and Ramadan bazaars, especially in Perak and Selangor: dense triangles of soft-cooked glutinous rice rolled in white grated coconut, then flooded with thick gula Melaka syrup at the moment of serving. Cooking the rice wrapped tightly in pandan leaves or foil for a long time is what fuses the grains into one chewy slab. The contrast of salty coconut, smoky syrup and plain rice is the point. Chef's tip: don't skimp on the boiling time; under-cooked lopes stay grainy and fall apart when cut.

90 min

Malaysian Desserts

by KrazyBadal 0 views

KetupatRice cakes in coconut leaf pouches

On the eve of Idul Fitri, kitchens and mosque courtyards across Indonesia fill with people weaving janur, pale young coconut leaves, into diamond-shaped pouches; filled loosely with rice and boiled for hours, they swell into dense, faintly grassy cakes. Sliced, ketupat is served on Lebaran morning under opor ayam, sayur labu siam and sambal goreng. If you can't get coconut leaves, ready-woven casings are sold frozen in Asian shops, or you can use the bag method in the last step. Chef's tip: fill the pouches only a third to half full; packed tight, the rice has no room to swell and the centre stays hard and raw.

Night markets in Selangor and Perak sell air jagung in tall cups, a pale-yellow, lightly sweet drink made from fresh corn cooked with pandan and blended smooth; some stalls stir in evaporated milk, but the plain version is vegan and very refreshing. It tastes like the milk from the bottom of a bowl of sweetcorn, with a grassy pandan note. Chef's tip: skipping the sieve is a common short cut that leaves the drink gritty with husk; strain it well, pressing on the pulp.

25 min

Malaysian Drinks

by KrazyBadal 0 views

Roz bel shaareya (Egyptian vermicelli rice)

Not a single Egyptian stew is served without roz bel shaareya: short-grain rice cooked with vermicelli that has been toasted in butter or samna until it's the colour of a walnut shell. It's on the table every day in homes from Aswan to Alexandria, soft and slightly sticky, with nutty brown flecks through it. Serve it under fasolia, bamia or molokhia. Most people under-toast the vermicelli out of fear of burning it; pale shaareya tastes of nothing. Chef's tip: let the cooked rice sit covered with a clean tea towel under the lid for 10 minutes; it dries the grains and keeps them separate.

30 min

Egyptian Rice & Grains

by KrazyBadal 0 views

NifroBoiled wheat and chickpeas

When a baby cuts a first tooth, Ethiopian families celebrate with tirs mastecha, and the dish at the centre is nifro: a big pot of whole wheat berries, chickpeas and fava beans boiled with salt and handed round warm in cupped hands or small bowls. It also turns up at funerals, saints' day gatherings and long coffee ceremonies in Gondar and Addis, chewy, nutty and plain in the best way. The common mistake is boiling everything together from dry, so the wheat bursts while the fava stay hard; soak them all overnight and add the wheat later. Fava beans are unsafe for anyone with G6PD deficiency (favism), so leave them out if in doubt. Not gluten free. Chef's tip: once drained, toss the warm nifro in a dry pan for two minutes; it dries the surface and makes the salt and a pinch of berbere cling.

795 min

Ethiopian Snacks & Starters

by KrazyBadal 0 views

Kuskusi bel sukkar (Egyptian sweet couscous)

Egyptians eat couscous sweet, not savoury: in Cairo and the Delta, street-side sweet shops sell kuskusi by the bowl in the evening, steamed with samna, heaped with powdered sugar, nuts and raisins, and sometimes covered with hot milk. At home it's a winter supper or a Friday breakfast treat. Pouring boiling water straight over instant couscous and leaving it gives a gluey lump; steaming it in two short rounds and rubbing in the butter keeps every grain separate. Chef's tip: warm the milk with a cinnamon stick and pour it over just before eating, so the couscous stays fluffy on top. Contains wheat, milk and tree nuts.

35 min

Egyptian Desserts

by KrazyBadal 0 views

Baba dudu

Yoruba children of the 70s and 80s remember baba dudu, "the black one", bought for a coin from sweet sellers outside school gates in Ibadan and Abeokuta: sugar and butter cooked until almost black, then pulled and cut into small chewy pieces that taste of toffee and burnt caramel. It is easy to make at home, but hot sugar burns badly, so keep children away from the stove. The candy is a choking risk for small children and isn't suitable for under-1s. The mistake is taking it off the heat too early: pale caramel stays soft and sticky, so wait until it is the colour of strong tea and a drop sets firm in cold water. Chef's tip: oil your scissors and cut the strip while it is warm and pliable; once cold it shatters.

30 min

Nigerian Desserts

by KrazyBadal 0 views

Donkwa

Children in Kano and Sokoto buy donkwa from trays at the market gate, and in Yoruba towns it is sold as a sweet-hot snack on the walk home from school: firm little balls of toasted corn flour pounded with roasted groundnuts, sugar and a pinch of dried pepper, bound by the nuts' own oil. They are crumbly, nutty and gently spicy. Contains peanut. The common mistake is under-toasting the corn: raw corn flour tastes chalky and floury, so keep stirring until it is pale biscuit-coloured and smells like popcorn. Chef's tip: if the mixture won't hold, add the oil drop by drop and squeeze each ball hard in your fist before rolling it smooth.

30 min

Nigerian Snacks & Starters

by KrazyBadal 0 views

Nigerian custard

In homes across Nigeria, from Kaduna to Benin City, custard is a breakfast drink-porridge as much as a pudding: custard powder is mixed to a paste, then set in seconds with a kettle of boiling water and finished with evaporated milk and sugar. Bowls of it are eaten hot with akara or moi moi, the sweet custard against the peppery bean cakes. The mistake is using water that has gone off the boil; it must be furiously boiling or the custard stays thin and floury. Custard powder is mostly cornflour, but check the label if you need it gluten-free. Chef's tip: stir the boiling water in with one hand while you pour with the other, in a steady stream, and the custard sets glossy and lump-free.

8 min

Nigerian Breakfast & Brunch

by KrazyBadal 0 views

Mahalabeya (Egyptian milk pudding)

Every corner sweet shop in Cairo has trays of mahalabeya cooling in the window, and at home it is the dessert made in ten minutes when guests ring to say they're coming. Milk is thickened with cornflour into a trembling, silky pudding, scented with rose or orange-blossom water and topped with chopped pistachios or coconut. Serve chilled in small glasses. Lumps are the usual complaint: mix the cornflour into cold milk first, never into hot. Chef's tip: stir in the rose water only after the pan comes off the heat; boiling kills its perfume. Contains milk and nuts (pistachio topping).

20 min

Egyptian Desserts

by KrazyBadal 0 views

Shlada khiar (grated cucumber salad with oregano)

In the heat of a Fes or Marrakech summer, this ice-cold grated cucumber salad is served in bowls with spoons, half salad, half drink, alongside rich tagines or a plate of fried fish. Cucumber is grated and loosened with water, vinegar and a little sugar, then perfumed with crushed dried oregano or zaatar. Grating ahead and leaving it to sit in salt is the usual slip; the cucumber goes limp and bitter. Chef's tip: rub the oregano between your palms over the bowl to wake its oils.

Order a platter of tikka at a Burns Road or Gawalmandi grill and a steel bowl of pale green podina raita lands beside it without asking; it is the cooling counterweight to smoke and chilli, and at home it goes with biryani, pulao and kebab rolls too. Mint, a handful of coriander, one green chilli and freshly toasted cumin are whisked into thick yogurt until it is pourable but still clings to a piece of naan. The usual slip is blitzing the herbs in a blender with the yogurt, which thins it to a watery green drink; pound or chop the herbs separately and fold them in. Contains milk. Chef's tip: dry-roast the cumin seeds yourself and crush them at the last minute: the smoky, toasty smell is what makes a grill-house raita taste like one.

Walk past any Manila school gate or jeepney stop around three in the afternoon and you will find a vendor turning saba bananas in a wok of bubbling oil and brown sugar. The sugar melts and clings to the fruit, setting into a thin, crackly amber shell over soft, slightly tart flesh, and the bananas are sold two or three to a bamboo stick. Sweet potato cooked the same way is called camote cue. Eat them warm with a glass of iced sago't gulaman. Chef's tip: add the sugar only once the bananas are already golden; sugar thrown in at the start burns black before the fruit is cooked through.

25 min

Filipino Snacks & Starters

by KrazyBadal 0 views

Ose oji

In Igbo homes from Enugu to Owerri a guest is welcomed with kola nut, and the kola is never served alone: beside it sits a saucer of ose oji, peanut butter mashed with ground dried pepper and a little salt, sometimes with uda or ginger. Elders break the kola, pray, and everyone dips. It is equally good with crunchy garden eggs (small white African aubergines) or cucumber. Contains peanut. Kola nut is a strong caffeine stimulant, so it is for adults only, not for children or pregnant women; serve the garden eggs to everyone else. The mistake is making the paste runny with water: it should be thick enough to cling to a slice without dripping, so loosen with oil instead. Chef's tip: toast the dried pepper in a dry pan for 30 seconds before grinding; the smoky heat is what makes ose oji taste right.

Gadbad means a jumble, and that is exactly what arrives at the table in Udupi and Mangalore ice-cream parlours: a tall fluted glass layered with cubes of jelly, chopped fresh fruit, scoops of vanilla, strawberry and mango ice cream, crushed nuts and a glacé cherry on top, eaten with a long spoon. The sundae is credited to a café in Udupi in the 1970s and is now the treat every coastal Karnataka family orders after a temple visit or a beach evening. It's sweet, cold, fruity and crunchy all at once. Most jelly crystals are set with gelatine, so choose a vegetarian jelly set with agar or carrageenan, and check your ice cream is egg-free and gelatine-free if that matters to you. A common mistake is layering on fruit that is wet from washing; it waters down the ice cream. Chef's tip: chill the glasses in the freezer for 15 minutes so the layers stay distinct.

25 min

Indian Desserts

by KrazyBadal 0 views

Sitaphal ice creamCustard apple ice cream

Every October, when custard apples pile up in the markets of Pune and Mumbai, the queues lengthen at the city's natural ice-cream parlours on Juhu and Malabar Hill for one flavour: sitaphal. The fruit tastes of pear, vanilla and cream, and when the pulp is folded into a simple milk-and-cream base, nothing else is needed. The ice cream is pale, soft and full of tiny tender pieces of fruit. It is the dessert of Navratri and Diwali visits in Maharashtra. A common mistake is blending the pulp with the seeds in; cracked seeds make the ice cream bitter, and they are toxic. Seed the segments by hand or rub the pulp through a coarse sieve. Chef's tip: never cook the pulp; heat turns custard apple bitter, so add it only to the fully cooled base.

40 min

Indian Desserts

by KrazyBadal 0 views

JaljeeraTamarind mint cumin drink

Street vendors in Old Delhi and Varanasi sell jaljeera from big red clay matkas wrapped in wet cloth, ladling it into glasses with a handful of boondi on top. The name simply means cumin water, but the flavour is busier than that: sour tamarind and lemon, a cool rush of mint, the sulphur note of black salt and the warmth of roasted cumin and dry ginger. It is drunk before a heavy Punjabi meal to wake the appetite, at summer weddings, and on long train journeys. Make the masala fresh and the difference shows. The common mistake is using raw cumin powder; it tastes dusty. Dry-roast whole cumin until it darkens a shade and smells toasty, then grind it. Chef's tip: add the boondi only at the table so it stays crunchy for the first sip and softens by the last.

13 min

Indian Drinks

by KrazyBadal 0 views

Paan kulfiBetel leaf ice cream

For many Lucknow and Banaras families, dinner ends with a folded meetha paan, and in Mumbai's paan shops and kulfi joints that same flavour turned into kulfi became a cult favourite at weddings and parties. The base is milk reduced by two-thirds; betel leaves, rose petal gulkand, fennel and cardamom go in once it has cooled, so it freezes dense, pale green and fragrant, with little chewy bits of gulkand. It is sweet, floral and leafy-fresh, and cuts through a rich biryani or korma dinner. A common mistake is boiling the betel leaves in the milk: they turn bitter and the colour goes khaki. Grind them raw with cold milk instead. Chef's tip: use the tender, sweet Calcutta or Banarasi leaves sold for meetha paan; the thick Maghai or Kapoori kind can taste peppery.

60 min

Indian Desserts

by KrazyBadal 0 views

Sathu maavu kanjiSprouted grain and nut porridge

Ask a Tamil grandmother about sathu maavu and she will tell you exactly which grains go into her tin: ragi, kambu (pearl millet), cholam (sorghum), wheat, a little rice, green gram and roasted gram, with almonds and cashews for richness. Each one is dry-roasted until fragrant, cooled and milled into a fine, beige 'health powder' that keeps for weeks. A couple of spoonfuls cooked with water and milk make a nutty, mildly sweet kanji that toddlers in Madurai and Coimbatore eat for breakfast or after their afternoon nap, and older children drink from a tumbler. The texture should be smooth and creamy, never gritty. Sweeten it with jaggery or karupatti (palm jaggery), or make it savoury with buttermilk and salt for grown-ups. This version contains wheat, so it is not gluten-free. Chef's tip: roast every grain separately; small seeds like ragi brown in minutes while wheat and green gram need longer, and roasting them together leaves half burnt and half raw.

40 min

Indian Breakfast & Brunch

by KrazyBadal 0 views

Nangua bing (pumpkin sticky rice cakes)

Every family restaurant from Zhejiang to Sichuan has a plate of these little golden pumpkin cakes on the menu, and grandmothers make them at home in autumn when pumpkins pile up at the market: steamed pumpkin is kneaded with glutinous rice flour into a soft orange dough, wrapped round a spoonful of red bean paste, pressed flat and fried until crisp outside and chewy inside. Children love them for dessert or as an afternoon snack. The common mistake is adding all the flour at once; pumpkins vary in moisture, so add it gradually until the dough is soft like earlobes and no longer sticky. Chef's tip: fry them on a medium-low heat with the lid on for the first side, so the centre steams through before the outside darkens.

Dried figs from Afghanistan have been sold in the dry-fruit markets of Delhi's Khari Baoli and Amritsar for centuries, and anjeer kulfi is how North Indian halwais show them off in winter-wedding dessert spreads and Diwali parties. The figs bring natural sweetness, a jammy colour and a gentle crunch of tiny seeds, so less sugar goes in than in plain kulfi. Puréeing half the figs flavours every bite while the chopped half gives chewy pieces. It's lovely after a rich dinner or with a cup of masala chai. A common mistake is skipping the soak: hard dried figs stay leathery and grate on the blades. Soak them in warm milk until plump. Chef's tip: let the reduced milk cool to just warm before adding the fig paste; added while boiling, figs can make the milk look grainy.

65 min

Indian Desserts

by KrazyBadal 0 views

Calabaza en tachaCandied pumpkin

When the first squash of autumn arrives, kitchens across Puebla, Tlaxcala and Mexico State fill with the dark caramel smell of calabaza en tacha, a sweet that goes on the ofrenda on 1 November and is eaten warm at breakfast with a splash of cold milk. Wedges of pumpkin simmer slowly in piloncillo, the cone-shaped raw cane sugar, with cinnamon bark, orange and a few cloves until the flesh turns glossy amber and the syrup thickens. It is homely, deeply sweet and spiced. Chef's tip: lay the pumpkin skin side down and never stir, just baste, so the pieces stay whole.

Coconut pops are a classic of the paleterías of Michoacán and of the beach carts of Acapulco and Veracruz, where fresh coconuts are cracked open to order. They are milky, sweet and chewy with shreds of coconut, more like frozen coconut cream than ice. It contains dairy. Chef's tip: toast a third of the coconut lightly before using, which brings out a deeper flavour without changing the snowy colour much.

260 min

Mexican Desserts

by KrazyBadal 0 views

Dadinho de tapiocaFried tapioca cheese cubes

These crisp little cubes started in a Northeastern-style bar in São Paulo's north zone and spread to almost every botequim menu in the city, where they arrive in a paper-lined basket with a pot of sweet chilli sauce and a round of cold drinks. Hot milk is stirred into granulated tapioca and salty grated queijo coalho, the mixture sets overnight, and the cubes are fried until the outside shatters and the inside turns soft and stretchy. Queijo coalho is usually made with animal rennet, so for a vegetarian version look for a firm grilling cheese labelled vegetarian rennet. Chef's tip: let the slab chill until it is completely firm, at least four hours, or the cubes slump in the oil.

50 min

Brazilian Snacks & Starters

by KrazyBadal 0 views

Purê de mandioquinhaArracacha purée

Mandioquinha, also called batata-baroa, is a pale-yellow root that tastes like a cross between parsnip, celery and chestnut. In São Paulo and Minas Gerais it's prized as a gentle, easy-to-digest food, and this buttery purée is what grandmothers make for children, for the sick and as a smart side for picadinho or a roast. It's naturally smooth and sweet. If you can't find it in a Latin grocer, use half parsnip and half floury potato. Chef's tip: mash it by hand, never in a blender.

35 min

Brazilian Sides

by KrazyBadal 0 views

Chè bắp (sweet corn pudding)

Hội An's riverside villages grow a sticky, sweet local corn, and chè bắp has been sold in its old town for generations; in Saigon it is a summer evening favourite at street stalls. Fresh kernels are cooked with a little glutinous rice until thick and spoonable, sweetened, and topped with a ribbon of salty coconut cream. The cobs simmer in the water first to give the pudding a deep corn flavour. Chef's tip: add the sugar only after the rice is soft; sugar added early stops glutinous rice from swelling and leaves hard grains.

45 min

Vietnamese Desserts

by KrazyBadal 0 views

Nam bai toey (pandan drink)

Every Thai garden seems to have a clump of pandan by the tap, and on hot days cooks across the country blitz a handful of leaves into this bright green drink sold at temple fairs and noodle shops. It tastes sweet, grassy and faintly of vanilla and basmati, and is said to cool the body. Fresh leaves give the best colour; frozen ones from Asian shops work well too. Chef's tip: the mistake is serving it unstrained or leaving it for hours; strain it twice through cloth and drink it the same day, as it fades and turns grey.

Pink, warm and sweet, atole de fresa is a children's favourite in Mexico City and Irapuato, the strawberry capital of Guanajuato, sold in polystyrene cups alongside tamales for breakfast. Fresh strawberries are blended with milk and thickened with a little masa, which gives a gentle corn flavour under the fruit. It contains dairy. Chef's tip: blend the strawberries raw and add them at the end, so the drink keeps its bright colour.

30 min

Mexican Drinks

by KrazyBadal 0 views

Caffè d'orzoBarley coffee

In Italian bars you can always ask for "un orzo": a hot drink made from roasted barley that looks like coffee and has a toasty, slightly sweet taste but no caffeine. During the war, when coffee was scarce, families drank it every morning, and today it is given to children, pregnant women and anyone avoiding caffeine. It can be made in a moka pot, served in a small cup like espresso or in a large one with milk. Barley contains gluten. Chef's tip: don't press the barley into the moka basket like coffee; packed tightly, it blocks the water and the pot hisses.

7 min

Italian Drinks

by KrazyBadal 0 views

Showing 168 of 2,799 recipes

Show more recipes

Page 32 of 117