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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.

Dhana ni panjiriRoasted coriander and coconut sweet

At midnight on Janmashtami, when Gujarati and Rajasthani families sing to baby Krishna, the prasad handed round is this fragrant panjiri of ground coriander seeds roasted in ghee and mixed with powdered sugar, coconut, makhana and dry fruit. Because it contains no grain, it is also eaten by those who keep the Janmashtami fast. It tastes warm, sweet and surprisingly floral. The common mistake is roasting the coriander powder on high heat; it burns in seconds and turns bitter. Chef's tip: grind the seeds yourself just before roasting, and stop when the kitchen smells like warm citrus, not toast.

20 minIndianIndian SweetsGluten free
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HojichaRoasted green tea

Hojicha was born in Kyoto in the 1920s, when tea merchants started roasting the coarse late-season bancha leaves and stems over charcoal to sell what would not keep. Today the smell of tea roasting in a shop doorway is part of walking down Teramachi or past the Nishiki market. Roasting drives off much of the caffeine and all the grassy bitterness, so hojicha is the pot that comes out after an evening meal, with rice crackers, or for children and older relatives who avoid stronger tea. The cup is reddish brown, smells of caramel and roasted nuts, and tastes soft and slightly sweet with almost no astringency. Unlike sencha, it likes really hot water and a very short steep. The common mistake is treating it like black tea and leaving the leaves in for several minutes, which makes it flat and woody; 30 seconds is enough for the first pour, and the leaves give a good second pot. It is ready when the liquor is clear russet and the steam smells of toasted sugar. Chef's tip: if your packet has lost its perfume, warm the leaves in a dry pan for 30 seconds until they smoke very faintly before brewing.

5 minJapaneseDrinksVeganGluten free
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EshabweWhipped ghee sauce

Cattle-keeping families of Ankole in western Uganda serve this pale, fluffy sauce at weddings and introduction ceremonies, where making it well is a point of pride. Soft ghee is beaten by hand while cool salted water is added a spoonful at a time, until it turns from yellow to snowy white and as light as whipped cream, with a rich, buttery, salty taste. It goes over hot matoke, steamed sweet potatoes, katogo or kalo millet bread, and melts into them on the plate. It is vegetarian but not vegan, as it is made from cow's ghee. Chef's tip: everything must stay cool; if the ghee is warm or the water tepid it will never turn white, so chill the bowl and use water straight from the fridge.

20 minEast AfricanChutneys & DipsGluten free
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Khajur pakDate and nut fudge

Kutch grows some of India's best dates, and in Bhuj and Anjar homes khajur pak is the sweet made for Diwali boxes and for Ekadashi and other fast days, since it needs nothing but dates, ghee, nuts and coconut. The dates melt in warm ghee into a sticky paste, the nuts give crunch, and the log is rolled in poppy seeds and sliced into neat coins. The common mistake is cooking the dates too long, which dries them out so the log cracks when you slice it. Chef's tip: for a harder winter version, swap a third of the soft dates for chopped kharek (dry dates) soaked overnight in a little milk.

30 minIndianIndian SweetsGluten free
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BusheraSoured sorghum drink

In the hills of Kigezi around Kabale, a calabash of obushera is offered to visitors and carried to the fields in the afternoon; the same drink, left for days, becomes beer, but the everyday family version is drunk young and contains no meaningful alcohol. Sorghum flour is cooked into a thin porridge, cooled, then left overnight with a spoonful of sprouted sorghum flour to sour gently, so it tastes tangy, malty and refreshing, a little like a drinking yoghurt made from grain. Drink it chilled on its own or with roasted groundnuts. The mistake people make is leaving it out too long: after a day it starts to fizz and turn alcoholic, so taste it, then chill it. Chef's tip: sweeten only just before serving, as sugar added early speeds up the ferment.

30 minEast AfricanDrinksVeganGluten free
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Akajiso juice (red shiso cordial)

Bunches of red shiso fill Japanese greengrocers for a few weeks in June and July, mostly bought to colour umeboshi. Gardeners from Kyoto's Ohara valley to Kantō boil the surplus into this cordial and keep it in the fridge for hot afternoons. Simmering pulls a murky purple-brown liquid from the leaves; the magic is the moment the vinegar goes in and the whole pan flushes a brilliant clear magenta. Diluted with ice water or soda water it tastes sweet-sour and herbal, like a cross between blackcurrant, mint and cinnamon. The most common mistake is simmering the leaves too long or with the stems: it turns grassy and bitter. Strip the leaves, boil them for five minutes only, until they have turned green and limp, then lift them out. The cordial is ready when it is jewel-bright and clear. Bottle it in a clean, sterilised bottle and keep it in the fridge for up to three weeks; discard if it fizzes, clouds or grows mould. No fresh red shiso nearby? Japanese and Korean shops sometimes sell it in summer, and it grows easily from seed. Chef's tip: freeze some as ice cubes to drop into sparkling water.

35 minJapaneseDrinksVeganGluten free
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Higos con quesoFigs in syrup with cheese

Across the Ecuadorian highlands, from Ambato to Loja, families make a big pot of figs in dark panela syrup around Christmas and for Sunday lunch, then serve the glossy, near-black fruit with a cool slice of salty fresh cheese. The figs turn tender and jammy, the syrup tastes of cinnamon and cloves, and the cheese cuts the sweetness. Use firm, slightly underripe green figs: ripe ones collapse. The usual mistake is rushing the syrup on a high boil, which leaves it thin and the figs pale instead of deep and shiny. Traditional queso fresco is often set with animal rennet; choose a cheese labelled vegetarian if that matters to you. Chef's tip: make them a day ahead; the figs soak up the syrup overnight and taste even better.

120 minAndeanDessertsGluten free
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MalambeBaobab fruit drink

On the hot Lower Shire valley floor around Nsanje and Chikwawa, the hard, velvety baobab pods are cracked open in the dry season and their chalky white pulp is soaked to make malambe, a cooling drink sold by the cup at markets. It is pale and creamy-looking, tart like lemon sherbet with a hint of pear, and thicker than juice. Baobab pulp is sold abroad as dried chunks or fine powder; either works here, and the powder makes it a 15-minute drink. Not soaking the chunks long enough is the usual mistake, leaving the drink thin and gritty. Chef's tip: whisk the drink just before serving, because the pulp settles quickly to the bottom.

15 minSouthern AfricanDrinksVeganGluten free
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Bogobe jwa lerotseSorghum and melon porridge

When the lerotse melons ripen on the lands around Serowe and Mahalapye after the summer rains, households stir their pale flesh into the evening pot of sorghum, and the porridge turns soft, smooth and quietly sweet. Lerotse is a hard-skinned field melon, closer to a mild marrow than a dessert melon, so it melts into the bogobe and gives it a light, fresh taste against the sour, nutty grain. It is eaten as a side with seswaa, beans or morogo, or on its own for supper with a sprinkle of sugar. Outside Botswana, look for lerotse at African grocers; otherwise a firm cooking melon or a winter melon gives a very close result. Chef's tip: the mistake people make is dumping the sorghum in at once, which gives lumps; rain it in slowly while you whisk.

45 minSouthern AfricanSidesVeganGluten free
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Chicons braisésBraised endives

Belgian endive, called chicon in Wallonia and witloof in Flanders, is grown in the dark around Brussels and eaten all winter, from November to March. Braised slowly in butter with a pinch of sugar and a squeeze of lemon, the pale heads turn golden, soft and gently caramelised, with only a whisper of their raw bitterness left. Serve them beside mashed potatoes and a fried egg, or as a side for a Sunday roast. The usual mistake is crowding the pan and boiling them in their own water, which leaves them grey and bitter. Chef's tip: lay the heads in a single layer and press a round of baking paper on top, so they steam gently and then brown in the butter once the juices cook off.

45 minBelgianSidesGluten free
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Blote billetjes in het grasWhite and green beans with butter

Dutch grandmothers named this dish 'bare bottoms in the grass' for the pale white beans peeping out between the green ones, and it is a summer weekday supper all over the Netherlands, when runner and French beans are cheap. Green beans and cooked white beans are simmered together, then stirred with butter, a little stock and plenty of pepper, often with boiled potatoes on the side. Many families add bacon or a smoked sausage; this version keeps it vegetarian, so serve it with a fried egg or a vegetarian sausage if you want more. The usual mistake is boiling the green beans until grey: they should stay bright with a slight bite. Chef's tip: a splash of the bean-cooking liquid stirred in with the butter makes a glossy little sauce that clings to everything.

30 minDutchVegetarianGluten free
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GenmaichaGreen tea with toasted rice

Genmaicha started as a thrifty Japanese blend: toasted rice stretched expensive tea leaves and made the pot go further. It is now loved for itself and turns up everywhere, from office kettles in Tokyo to the free tea at sushi counters and ramen shops, poured all through the meal because its gentle, roasted flavour does not fight with soy or fish. The rice gives a nutty, savoury, almost buttery taste; the green tea adds a light grassy edge. It has about half the caffeine of plain sencha, so many people drink it in the afternoon. The usual mistake is pouring boiling water straight onto it: the green leaves scald and the cup turns bitter while the rice flavour gets lost. Let the kettle sit for a minute or two so the water is around 80–85 °C, and steep for no more than a minute. It is ready when the liquor is pale yellow-green and clear, and the steam smells of popcorn and cut grass. Chef's tip: matcha-iri genmaicha, with powdered matcha dusted over the blend, gives a greener, fuller cup; use it the same way but stir the pot once before pouring.

5 minJapaneseDrinksVeganGluten free
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SutarfeniSpun sugar thread sweet

Sutarfeni, cotton-thread sweet, is made by Khambhat and Ahmedabad halwais for Diwali: a hot sugar caramel is pulled into a ring, dragged again and again through ghee-roasted flour until it separates into hundreds of silky threads, then loosely nested with pistachio and cardamom. It is a two-person job at home and needs patience, but the melt-in-the-mouth result is worth one afternoon a year. The usual mistake is letting the sugar cool too far before pulling, so it snaps into brittle shards instead of stretching. Chef's tip: wear clean, well-greased food-safe gloves, work in a warm kitchen, and keep a tray in a barely warm oven to soften the sugar again if it stiffens.

80 minIndianIndian Sweets
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SaksakSago and banana dumplings

Saksak is a dish of the Sepik and coastal lowlands of Papua New Guinea, where sago palm starch is the staple food. Sago flour is mixed with mashed ripe banana, wrapped in leaves and boiled in coconut milk until it turns into soft, chewy, translucent dumplings. It is eaten as a snack or a sweet side with fish. Sago palm starch (sometimes sold as sago flour) is found in Asian shops. A common mistake is using too little banana or coconut, which makes it rubbery. Chef's tip: if you can't get banana leaves, form the mix into balls and drop them straight into the simmering coconut milk.

50 minPacific IslanderDessertsVeganGluten free
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RoosterkoekGrilled bread rolls

Nobody at a South African braai minds waiting for the meat when there is roosterkoek: rounds of simple white bread dough laid on the grid over gentle coals and turned until they puff up, crack open at the sides and blister with dark grill marks. Rooster means grid, and the bread tastes of the fire, smoky and crisp outside, steaming and chewy within. Tear them open hot and fill with butter and apricot jam, or with grated cheese and tomato, or use them to mop up chakalaka. Cooking them over the fierce heat used for steak is the usual error: the crust blackens long before the middle is cooked, so give them the cooler edges of the fire or wait until the coals have died back. A heavy ridged griddle pan or the oven work well when there is no fire. Chef's tip: dust the shaped balls with flour before they go on the grid, and they won't stick to the bars.

90 minSouth AfricanBreads & ParathasVegan
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Churma na ladvaWheat crumb and jaggery balls

Churma na ladva are the laddus that sit beside Ganesh at Chaturthi in Kathiawad and fill the sweet course at Gujarati weddings, big rough-edged balls with a sandy crumb and a coat of white poppy seeds. Coarse wholewheat dough is shaped into fist-pressed muthiya, fried slowly in ghee until crisp right through, ground to crumbs and bound with jaggery melted in ghee, nutmeg and cardamom. The mistake that ruins them is frying the muthiya too fast: the outside browns while the inside stays doughy and the crumbs turn gummy. Chef's tip: break one muthiya open before you take the batch out; it should be dry and biscuit-like right to the centre.

70 minIndianIndian Sweets
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Pan de coco garífunaCoconut milk bread rolls

In Garifuna towns along the Caribbean coast, from Dangriga in Belize to Trujillo and La Ceiba in Honduras, pan de coco is baked almost every morning and eaten with fried fish, beans or a bowl of hudut. The dough is made with coconut milk in place of water, which gives soft, slightly sweet rolls with a golden crust and a faint coconut perfume; this version uses coconut oil and is fully vegan. The common mistake is using coconut milk that is too hot, which kills the yeast: it should feel just warm on your wrist. Chef's tip: if you can, grate a fresh coconut and squeeze it with hot water to make your own milk, as Garifuna bakers do; the flavour is noticeably richer.

125 minCentral AmericanBakingVegan
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MotohoFermented sorghum porridge

Highland mornings in Lesotho can be bitterly cold, and a mug or bowl of warm motoho, thin enough to sip and pleasantly tangy, is how many Basotho families in Maseru and the mountain villages start the day. Sorghum meal is mixed with warm water and a spoonful of starter from the last batch, left overnight by the stove to sour, then cooked into a smooth, pourable porridge with a yoghurt-like tang and a nutty, toasty flavour. Some sweeten it with sugar; others drink it plain with bread. If you have no starter, make one two days ahead with sorghum and water, as below. Chef's tip: keep the ferment warm but not hot; a pot left right on the stove gets too sour and too thin, so a spot nearby is perfect.

30 minSouthern AfricanBreakfast & BrunchVeganGluten free
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Mofo menakelyRice flour doughnuts

Ring-shaped and no wider than a teacup, mofo menakely are fried in wide pans of oil at dawn on the street corners of Antananarivo and Antsirabe, then sold by the bagful to people heading for the bus. Rice flour gives them a crisp, slightly sandy shell and a chewy, faintly sour crumb from the slow rise, and they are only lightly sweet, which is why the Highlands dunk them in sugary coffee. Wheat flour helps the dough hold its shape; a few cooks go all rice and shape with wet hands. Expect the batter-like dough to feel too soft at first: adding more flour to make it handleable is a mistake that leaves them dense. Chef's tip: shape each ring straight into the hot oil from a wet palm, poking the hole with a wet finger, rather than trying to roll the dough on a board.

120 minMalagasySnacks & StartersVegan
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MorochoCracked white corn drink

Morocho is what Quiteños drink on a chilly evening at a market stall, often with a crisp empanada de morocho alongside: cracked white corn simmered for an hour with milk, cinnamon and cloves until it turns into a thick, creamy drink you half sip, half spoon, studded with plump raisins. It tastes like a gently spiced rice pudding made with corn. The usual mistake is adding the milk too early and not stirring, so it catches and scorches on the bottom of the pan. Chef's tip: soak the corn overnight; it cooks faster and more evenly and turns properly creamy.

80 minAndeanDrinksGluten free
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IsijingiPumpkin and maize porridge

When the big grey-skinned pumpkins come in at the end of summer, Xhosa grandmothers around Butterworth and Ngcobo stew them down and stir in maize meal to make isijingi, a bright orange porridge that children love and adults secretly do too. It is soft and spoonable, gently sweet from the pumpkin and a little sugar, with the faint corn flavour of the meal underneath. Serve it as a side to beans or a vegetable stew, or eat a bowlful on its own for supper on a cold evening. Watery pumpkin is the classic mistake, so cook the pumpkin until most of its liquid has evaporated before the meal goes in. Chef's tip: use a dense, deep orange pumpkin or butternut, not a watery jack-o'-lantern type, for the sweetest flavour.

40 minSouth AfricanSidesVeganGluten free
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VishetiSugar-glazed fried dough

Tins of visheti appear in every Swahili home in Zanzibar and Mombasa in the days before Eid, ready for the visitors who drop by after prayers. They are small diamond or finger-shaped pieces of cardamom-and-coconut dough, fried until crisp and then tossed in boiling syrup until it dries to a crackly white shell; inside they stay crunchy with a faint softness at the heart. Kids love them, and they keep for a week in an airtight tin, so they make a good gift. The tricky bit is the glaze: if you stop stirring too early it stays sticky, and too late it turns to lumps of sugar. This version uses butter and milk powder, so it is vegetarian but not vegan. Chef's tip: keep stirring the visheti in the syrup off the heat until the pan suddenly looks cloudy and dry; that is the moment the coating sets.

60 minEast AfricanDesserts
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Colada moradaPurple corn and berry drink

Every year in the days before 2 November, the Día de los Difuntos, Quito's kitchens and bakeries fill with the smell of colada morada: a warm, spoon-thick drink of purple corn flour cooked with blackberries, blueberries, pineapple and a bundle of fragrant herbs and spices. It is deep violet, sweet-tart and full of chopped fruit, and it is always served with guaguas de pan, the bread babies, often shared with family at the cemetery. The most common mistake is stirring the corn flour straight into hot liquid, which makes lumps: whisk it into cold water first. Chef's tip: lemon verbena and lemongrass give the authentic perfume; if you can find naranjilla or a few orange leaves, add them to the spice pot too.

100 minAndeanDrinksVeganGluten free
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NeureosCoconut and jaggery pastries

No Goan Catholic kuswar, the tray of Christmas sweets sent to neighbours, is complete without neureos, little crimped half-moons of crisp pastry stuffed with fresh coconut cooked down with jaggery, cardamom and a few raisins or cashews. Families gather in the week before Christmas to roll, fill and pinch them by the hundred, and they keep well in a tin until New Year. The common mistake is a wet filling: if the coconut mix is still moist when sealed the pastries burst in the oil, so cook it until it leaves the pan and cool it fully. Chef's tip: use a fluted pastry wheel to trim the edge after crimping, which gives the classic frilly finish and a tighter seal.

75 minIndianIndian Sweets
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Surti cold cocoaThick chilled cocoa milk

Long after dinner, the lanes around Surat's Chowk Bazaar and Athwa Lines fill with families queueing for cold cocoa, a thick, almost milkshake-like chocolate milk poured from big steel cans into tall glasses. The secret is cooking cocoa and a spoon of cornflour into rich milk first, then chilling it for hours so it thickens and the cocoa flavour deepens, before whisking it frothy to order. The common mistake is stirring cocoa powder straight into cold milk, which leaves bitter, dusty lumps floating on top. Chef's tip: make it the night before and whisk with a hand blender for 30 seconds just before pouring for the classic foamy head.

25 minIndianDrinksGluten free
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Marquesa de chocolateNo-bake chocolate icebox cake

In Caracas homes the marquesa is the cake you make for a birthday when nobody wants to switch on the oven: plain tea biscuits dipped in vanilla milk and stacked with a rich chocolate cream, then chilled until it slices like a torte. Older recipes fold in raw egg yolks; this one uses whipped cream instead, so it is safe for everyone. The usual mistake is soaking the biscuits too long, so the cake slumps. Chef's tip: dip each biscuit for one second, then let the cream do the softening overnight.

35 minVenezuelanDesserts
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KneippbrødWholemeal loaf

Open almost any Norwegian matpakke (the packed lunch wrapped in paper) and you will find slices of kneippbrød, a soft, lightly sweet loaf of sammalt hvete (wholemeal wheat) baked in a tin. Its fine crumb slices thin without crumbling, perfect for brown cheese, jam or cucumber at the school desk. The common mistake is adding too much flour while kneading because wholemeal dough feels sticky; the loaf then bakes dense and dry. Chef's tip: let the dough rest for 20 minutes after mixing, before kneading, so the bran softens and the dough turns smooth on its own.

70 minScandinavianBakingVegan
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Mămăligă cu laptePolenta with milk

In the villages of Romanian Moldavia, mămăligă cu lapte is the simplest country breakfast or supper: a firm mămăligă (cornmeal mush) is turned out, cut into cubes and dropped into bowls of milk, warm in winter and cold from the cellar in summer. The soft, sweet corn soaks up the milk like a homely cereal. The mistake is making the mămăligă too soft; it has to be firm enough to cut with a thread or knife, or it melts away in the milk. Chef's tip: add the cornmeal in a thin rain while whisking, then switch to a wooden spoon once it thickens, and you will never get lumps.

30 minRomanianBreakfast & BrunchGluten free
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Tschok wangunSour tamarind aubergine

Tschok wangun is a Kashmiri Pandit dish from the Srinagar valley, cooked on ordinary weekdays and on fasting days when onion and garlic are kept out of the kitchen. Thick wedges of aubergine are fried in smoking mustard oil, then simmered in a thin, tart tamarind broth flavoured with ground fennel, dried ginger and Kashmiri chilli, so the pieces keep their shape but turn silky inside. Serve it with plain steamed rice and a bowl of dal. The usual mistake is adding the tamarind before the aubergine is properly fried: the pieces then soak up the sour liquid, collapse and taste raw. Chef's tip: heat the mustard oil until it just smokes, then let it cool for a minute before frying, which takes away its harsh edge.

40 minIndianVegetarianVeganGluten free
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Sungnyung (scorched rice tea)

Before electric rice cookers, every Korean pot of rice left a golden crust, nurungji, stuck to the bottom. Rather than waste it, cooks poured in water and simmered it while the family ate, and the warm, cloudy sungnyung was drunk at the end of the meal in place of tea. Older Koreans still describe it as the taste of home, and many Seoul restaurants that cook rice in stone pots finish by pouring water over the crust at the table. It tastes of toasted grain and has a faint natural sweetness, with soft pieces of crust to spoon up at the bottom. Without a stone pot you can make the crust from leftover rice in a frying pan. The common mistake is rushing the crust over high heat: it blackens on the outside and turns the drink bitter while the middle stays soft. Keep the heat low and patient, and aim for even golden-brown. The crust is ready when it lifts away from the pan in one sheet and smells like popcorn; the sungnyung is ready when the water is milky and pale gold. Chef's tip: make extra crust, dry it completely and keep it in a jar, so you can make sungnyung in ten minutes any evening.

35 minKoreanDrinksVeganGluten free
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Melting momentsLemon buttercream sandwich biscuits

Melting moments are the soft, crumbly biscuits found in Australian and New Zealand bakery jars and grandmother's tins, two rounds made with custard powder and icing sugar sandwiched with a lemon butter icing. The custard powder gives them their yellow colour and tender, short texture that melts in the mouth, hence the name. A common mistake is overbaking; they should be pale, not golden. Chef's tip: press each ball with a floured fork for the classic stripes.

40 minAustralianBaking
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Manda pithaSteamed rice dumplings with coconut

Manda pitha is the soft white dumpling of Odisha's Raja festival in mid-June, when girls swing on rope swings, wear new clothes and eat pitha for three days; it is also made for Prathamastami and other family feasts. A smooth dough of rice flour cooked in water is wrapped around a filling of coconut, jaggery, chhena, black pepper and cardamom, then steamed. The common mistake is mixing raw rice flour with cold water: the dough must be cooked with boiling water and kneaded hot, or it cracks when shaped. Chef's tip: grease your palms with a drop of ghee while shaping so the dough stays silky and the edges seal cleanly.

70 minIndianIndian SweetsGluten free
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Saffron rijstpapSaffron rice porridge

Flemish rijstpap, rice slowly cooked in milk until thick and creamy, is a breakfast, a pudding and a childhood memory, and in East and West Flanders it is coloured golden with saffron and eaten with a spoonful of brown sugar. Old Flemish sayings even promise that in heaven you eat rijstpap with golden spoons. The mistake is cooking it too fast: the milk catches on the bottom and the rice stays chalky, so keep it at the barest simmer and stir often. Chef's tip: use round pudding rice, not long-grain, because its starch is what makes the porridge thick and silky without any cream.

60 minBelgianBreakfast & BrunchGluten free
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Chhena kheeriFresh cheese in sweet milk

Chhena kheeri is one of the dishes of the Jagannath temple's chhappan bhog in Puri, and Odia households make it for festivals, birthdays and the evening Rath Yatra meal. Soft, freshly made chhena is crumbled into milk that has been simmered down until creamy and sweet, then scented with cardamom and a little camphor in temple style, or simply nutmeg at home. The common mistake is adding the chhena too early and boiling it hard, which makes it rubbery; it should go in at the end and simmer only briefly. Chef's tip: crumble the chhena by hand into pieces the size of rice grains, so every spoonful has some.

75 minIndianIndian SweetsGluten free
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Bellam paramannamRice and moong dal jaggery pudding

Bellam paramannam is the naivedyam of Telangana and Andhra homes, cooked for Sankranti, Ugadi, Varalakshmi Vratam and almost any puja, a soft rice-and-moong pudding sweetened with jaggery and glossed with ghee. Its colour is a warm caramel and its taste deeper than a sugar kheer. The classic mistake is adding jaggery to milk that is still on a high boil, which can split it; take the pot off the heat, let it stop bubbling, then stir the jaggery in. Chef's tip: roast the moong dal in a spoon of ghee until it smells toasty before cooking; it gives the paramannam its homely flavour.

45 minIndianIndian SweetsGluten free
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Mava ni boiFish-shaped milk sweets

At Parsi weddings and navjotes in Surat, Navsari and Mumbai, the boi, a fish, is a symbol of good luck, and a tray of small pink mawa fish travels with the sagan gifts. There is no fish in them at all: they are a simple sweet of fresh mawa cooked with sugar, tinted the palest pink and pressed into carved fish moulds, with a raisin or a silver ball for the eye. The common mistake is cooking the mawa too long, so it turns crumbly and cracks in the mould instead of taking a clean imprint. Chef's tip: lightly grease the mould with ghee and dust it with a pinch of icing sugar so each fish slips out with sharp scales and fins.

35 minIndianIndian SweetsGluten free
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Dudh pithaRice dumplings in milk

Dudh pitha is made in Jharkhand and Bihar for Makar Sankranti, Sohrai and winter evenings, when the new rice is milled: small rice-flour dumplings are stuffed with coconut and jaggery (some families use spiced chana dal instead) and simmered in milk until it thickens around them. It is eaten warm from a bowl with a spoon. The common mistake is adding jaggery straight to boiling milk, which can curdle it; sweeten the milk with sugar and keep the jaggery inside the dumplings. Chef's tip: shape the dumplings while the dough is warm and keep your palms greased, so the edges seal without cracking.

60 minIndianIndian SweetsGluten free
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PappchiFried wheat and rice biscuits

Pappchi are little scalloped discs that Chhattisgarhi families fry in large batches for Teeja, Diwali and weddings, made from wheat flour and rice flour, fried slowly and then turned in sticky sugar syrup until they wear a thin white glaze. They snap cleanly and keep for weeks in a steel tin. A common mistake is taking the syrup too far, so it crystallises into lumps; you want a one-string syrup that dries to a matt coat as it cools. Chef's tip: press the edge of each disc with a thimble or bottle cap to make the frilled pattern, which also helps them fry crisp.

60 minIndianIndian Sweets
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Mermelada de ruibarboRhubarb jam

Rhubarb thrives in the cold, wet gardens of Aysén, around Coyhaique and Puerto Aysén, where it was planted by settler families and now grows almost wild beside the houses. Every summer the stalks go into big pots of jam, spread on warm sopaipillas or homemade bread at once (teatime) and given to visitors in jars. Use only the stalks: rhubarb leaves are poisonous and must be thrown away. The mistake most people make is boiling the jam too long, which turns it dull brown and stiff. Chef's tip: leave the chopped rhubarb in the sugar overnight; it releases its juice, so the jam cooks faster and keeps a pink colour and soft pieces.

45 minChileanChutneys & DipsVeganGluten free
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Kopi tubrukBoiled coffee with sugar

From the warung kopi of Yogyakarta and Solo to the night-shift stalls of Surabaya, kopi tubruk is the everyday coffee of Java: powder-fine robusta and sugar spooned into a glass, hit with boiling water, stirred once and left alone while the grounds sink. It comes out black, thick and strong, with a toasty, slightly chocolatey bitterness and often plenty of sugar, drunk early with fried snacks and again late at night over long talk. The grounds sit as a muddy layer at the bottom and stay there. The common mistake is drinking or stirring too soon: the cup is gritty and harsh. Wait four or five minutes, until the crust on top sinks and the surface turns clear and dark, then sip gently and stop before the sludge. It is ready when the foam has collapsed and a thin oily sheen shows on top. This is a strong, high-caffeine coffee; one glass is plenty, and it is not for children. Some sellers add a slice of ginger or a pinch of cardamom. Chef's tip: grind the beans as fine as for espresso or finer; coarse grounds float and never settle.

7 minIndonesianDrinksVeganGluten free
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KusliSemolina-filled Diwali pastries

Kusli are the crimped half-moon pastries that fill tins in Chhattisgarhi homes before Diwali and Chhath, close cousins of the gujiya and karanji but filled with semolina roasted in ghee, dry coconut and sugar rather than mawa. They keep for a fortnight and are handed to visitors with thethri and khurmi. The common mistake is frying them in very hot oil; they blister and brown outside while the pastry stays raw within. Chef's tip: seal the edges with a dab of milk and a firm pinch-and-fold twist so not a crumb of filling leaks into the oil.

75 minIndianIndian Sweets
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Calia e simenzaRoasted chickpeas and pumpkin seeds

Calia (toasted chickpeas) and simenza (salted pumpkin seeds) are sold together in twisted paper bags by the old caliari of Palermo, at the Festino of Santa Rosalia in July, along the Foro Italico seafront and outside the Teatro Massimo after a show. You crack the seeds with your teeth and chase them with the crunchy, nutty chickpeas, a habit that can last a whole evening. This home version roasts soaked dried chickpeas and salted seeds in the oven. Chef's tip: dry the soaked chickpeas really well; any surface water steams them instead of making them crunchy.

60 minItalianSnacks & StartersVeganGluten free
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KabokPuffed rice and sesame balls

Kabok are crunchy balls of puffed rice and sesame bound with hot jaggery syrup, made in Meitei homes for Yaoshang, Cheiraoba and temple offerings. Black puffed rice is used in some villages, giving dark, toasty kabok. The key is the syrup: cook it to the hard-ball stage, when a drop in cold water sets into a firm ball, or the balls will fall apart. The common mistake is shaping with dry hands; wet them so the hot mixture doesn't stick or burn. Chef's tip: warm the puffed rice in the oven for a few minutes first so it stays crisp.

25 minIndianIndian SweetsVeganGluten free
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Kakinada kajaSyrup-soaked layered pastries

Kakinada kaja is the famous sweet of Kakinada in Andhra's East Godavari, a long, golden pastry made of layered dough that is fried and soaked in syrup until the hollow centre fills with sweetness and bursts when bitten. Telugu families buy it for weddings, Sankranti and housewarmings. The common mistake is syrup that is too thick: Kakinada kaja is soaked in a thin, just-sticky syrup so it seeps inside, while the outside stays crisp. Fry slowly so the layers open. Chef's tip: roll the dough sheet tightly into a log after spreading the ghee paste, and seal the ends, so each piece puffs into distinct layers.

90 minIndianIndian Sweets
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ManganeChana dal and sago pudding

In Goan Hindu homes, especially around Ganesh Chaturthi, a pot of mangane is cooked for the naivedya and handed round warm after the aarti. Soft chana dal and glassy sago pearls sit in a thick, caramel-coloured sauce of coconut jaggery and fresh coconut milk, scented with cardamom and studded with cashews. The common mistake is boiling the dal hard after the thick coconut milk goes in, which splits it into oily curds; once the first milk is added the pot should only steam gently. Serve it warm in small bowls, or cool so it sets a little and spoon it up like a soft pudding. Chef's tip: soak the sago only until the pearls just give when pressed, or they melt into glue in the pot.

55 minIndianIndian SweetsVeganGluten free
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Goan pezRice porridge with pickle and papad

Pez is the plainest food in a Goan kitchen and one of the most loved: red parboiled rice simmered in plenty of water until the grains burst and the liquid turns milky. Fishermen and farmers ate it before a day's work, mothers serve it to anyone who feels unwell, and on heavy monsoon evenings it comes with a spoon of mango or lime pickle, a roasted papad and sometimes a dry fish or vegetable on the side. The mistake is cooking it in too little water so it becomes a sticky porridge; good pez has whole soft grains floating in thin, starchy broth. Chef's tip: stir in a little salt only at the end and let everyone add buttermilk or coconut milk to their own bowl.

45 minIndianRice & GrainsVeganGluten free
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Parwal ki mithaiStuffed candied pointed gourd

Parwal ki mithai surprises anyone who knows pointed gourd only as a curry vegetable: in Bihar and eastern Uttar Pradesh sweet makers peel the gourds, candy them in syrup until translucent, then fill them with sweetened mawa and nuts. They sit in shop windows at Diwali, Chhath and weddings, often glinting with silver leaf. The common mistake is undercooking the gourds before candying, which leaves them crunchy and vegetal; blanch until a knife slides in easily. Silver leaf (vark) is optional; choose one certified vegetarian. Chef's tip: scrape out every seed carefully, because even a few hard seeds spoil the soft bite.

90 minIndianIndian SweetsGluten free
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BelgramiChewy fresh cheese sweet

Belgrami belongs to Udwantnagar in Bihar's Bhojpur district, where sweet makers have cooked it for generations and travellers buy boxes on the way through. Fresh chhena is cooked down with sugar until it firms into a dense, slightly chewy, pale cream block with a gentle caramel note, then cut into pieces. It keeps for days, which makes it a favourite gift at weddings and Chhath. The common mistake is stopping too early: it must cook until the mass pulls into one lump and no longer sticks to the pan, or the pieces stay soft and weep. Chef's tip: use chhena from full-fat cow's milk and hang it for an hour, so it is dry enough to cook down quickly.

105 minIndianIndian SweetsGluten free
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