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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.

Haryanvi bajra khichdiPearl millet and moong dal porridge

In village homes across Haryana, bajra khichdi is the food of cold winter nights and the days around Makar Sankranti: cracked pearl millet and yellow moong cooked slowly until soft and porridge-like, then eaten with a big spoon of ghee and either jaggery or a glass of lassi. It is plain, nutty and very filling, and grandmothers swear it keeps you warm. The millet was traditionally pounded in a stone mortar to crack it; a quick pulse in a grinder does the same. Chef's tip: soak the bajra overnight; unsoaked millet stays hard and gritty however long you cook it.

75 minIndianRice & GrainsGluten free
by KrazyBadal 0 views

Punjabi lassiSweet yogurt drink with cream

In Amritsar and on the highways across Punjab, lassi comes in a tall steel or brass glass, churned so thick a spoon nearly stands up in it, with a raft of malai (clotted cream) floating on top. It is a summer drink, but Punjabis drink it all year with a stuffed paratha breakfast or after a heavy lunch. This is the plain sweet kind, with no fruit, so the tang of good full-fat yogurt is the whole point. Chef's tip: chill the yogurt, milk and glasses beforehand; cold lassi stays thicker.

5 minIndianDrinksGluten free
by KrazyBadal 0 views

AktoriBuckwheat pancakes with greens

High in the Spiti and Lahaul valleys of Himachal Pradesh, where wheat struggles, buckwheat (kathu) grows in short summer fields and its leaves are eaten as a vegetable too. Aktori are thin buckwheat pancakes cooked with a layer of those greens inside, dotted with ghee and eaten warm with yogurt or salty butter tea. Families make them on festival mornings and through the long winter. Outside the valleys, spinach or young chard stands in well for buckwheat leaves. Chef's tip: keep the batter as thin as pouring cream; buckwheat has no gluten, so a thick batter cooks up gummy instead of tender.

30 minIndianBreakfast & BrunchGluten free
by KrazyBadal 0 views

MchadiPan-fried cornbread cakes

Mchadi are the everyday cornbread of western Georgia, from Samegrelo and Guria down to the Black Sea coast, where maize has been grown since the 1700s. They are nothing more than cornmeal, water and salt, shaped by hand into thick ovals and fried or baked on a clay disc until crusty outside and soft and steaming inside. Families eat them hot with a wedge of cheese, a bowl of lobio, pickled vegetables or a spoon of adjika, and they are naturally gluten-free and vegan. The common mistake is using a dough that is too dry, so the cakes crack and crumble in the pan: it should feel like soft, wet clay. Chef's tip: wet your hands in a bowl of water between every cake; the cornmeal will not stick and the surface comes out smooth and crisp.

30 minGeorgianBreads & ParathasVeganGluten free
by KrazyBadal 0 views

MadraChickpeas in yogurt

Madra is the pride of the Himachali dham, the communal feast cooked by hereditary cooks called botis at weddings and temple fairs in Chamba and Kangra. Chickpeas are simmered in yogurt with ghee, cloves, cardamom and cinnamon until the sauce turns thick, pale and rich, with no onion or garlic at all. It arrives on a leaf plate beside rice, rajmah and kadhi, and some families add a few raisins or cashews for a festive touch. Chef's tip: cook the chickpeas until they squash easily between two fingers before they go into the yogurt; they won't soften further once the sauce is in.

90 minIndianCurriesGluten free
by KrazyBadal 0 views

Agra pethaCandied ash gourd sweets

Every train pulling out of Agra carries boxes of petha. The city's halwais have been candying ash gourd for generations, and the plain white kind remains the classic: firm, crystal-clear cubes with a sugar crust and a juicy centre, lightly scented with rose or kewra. At home it makes a good festival sweet for Diwali gifting because it keeps for two weeks. The firmness comes from soaking the gourd in food-grade slaked lime (chuna, sold as pickling lime) or, as some cooks prefer, in alum water. Leaving out the soak, or rushing it, is the most common mistake: the cubes fall apart in the syrup. Chef's tip: prick each cube deeply all over with a fork before soaking, so the lime water and later the syrup reach the centre.

110 minIndianIndian SweetsVeganGluten free
by KrazyBadal 0 views

Varenyky with cherriesSour cherry dumplings

In late June, when the sour-cherry trees in every yard from Vinnytsia to Cherkasy turn red, Ukrainian families sit around the kitchen table pitting cherries for varenyky. These sweet dumplings are boiled, piled into a bowl and drenched in a syrup made from the cherry juice, a taste of summer holidays at grandmother's. The dough here is the simple water and oil kind, so the recipe is vegan; most Ukrainians also add a spoon of sour cream, which you are welcome to do if you are not cooking vegan. Chef's tip: sugar the cherries in a sieve and let the juice drain before filling, then put a pinch of sugar on each portion only as you seal it, so the dough stays dry at the edges.

75 minUkrainianDessertsVegan
by KrazyBadal 0 views

Mandua ki rotiFinger millet flatbread

Mandua, or finger millet, is the grain that hill farmers in Uttarakhand have relied on for generations, and its roti is the staple of a pahadi winter kitchen. The rotis come out dark brown, slightly sweet and earthy, and they are eaten hot from the tawa with a spoon of ghee, kafuli or a bowl of chainsoo, sometimes with jaggery on the side. With no gluten to hold it together the dough is fragile, so cooks pat it out between wet palms rather than rolling it. Chef's tip: knead the dough in two small batches with hot water; millet dough dries and cracks quickly, so the second batch stays fresh while you cook the first.

35 minIndianBreads & ParathasGluten free
by KrazyBadal 0 views

Hideg meggylevesChilled sour cherry soup

Hideg meggyleves is a chilled sour cherry soup served as a starter in Hungary at the height of summer, from family lunches in the cherry-growing villages around Pest county to the terraces of Balaton restaurants. Sour cherries simmer briefly with sugar, cinnamon and cloves, then the soup is thickened with sour cream and served icy cold, pink and gently tangy. Some cooks add a splash of red wine for grown-ups. It is eaten before the main course, not as dessert, though no one complains if you have it after. Chef's tip: chill it for at least 3 hours; the flavour rounds out and the spices soften as it cools. A common mistake is boiling it after the cream goes in, which curdles it.

25 minHungarianSoupsGluten free
by KrazyBadal 0 views

KhobzRound semolina bread

Khobz is the round, flat loaf that sits on every Moroccan table, used instead of cutlery to scoop up tagine and salads. In the older quarters of Fez and Marrakech families still shape their dough at home and carry it on wooden boards to the neighbourhood wood-fired oven, the ferran; at home it bakes perfectly on a hot tray. The semolina and wholemeal give it a slightly nutty taste and a soft, chewy crumb with a thin crust. It keeps for a day wrapped in a cloth and is wonderful toasted. Chef's tip: prick the top all over before baking so it rises evenly and stays flat instead of puffing like a pitta.

145 minMoroccanBreads & ParathasVegan
by KrazyBadal 0 views

HarchaPan-fried semolina bread

Harcha are thick little semolina breads cooked on a griddle and eaten all over Morocco at breakfast and with mid-afternoon tea, especially during Ramadan for the evening meal. The dough is closer to a crumbly batter than a bread dough, so it needs no kneading or rising; it is pressed into rounds and cooked slowly until the outside turns golden and gritty and the inside stays tender, a bit like a savoury shortbread. Split them while warm and spread with butter and honey, apricot jam or a wedge of soft cheese. Chef's tip: let the mixed dough rest for 5 minutes; the semolina drinks up the milk and becomes much easier to shape.

25 minMoroccanBreakfast & Brunch
by KrazyBadal 0 views

MsemenFlaky square pancakes

Msemen are the square, layered flatbreads sold hot from griddles in every Moroccan medina at breakfast time and again for afternoon tea, when they are drizzled with honey or dipped in olive oil. The dough is stretched paper-thin on an oiled surface, sprinkled with fine semolina, folded into a square and cooked until crisp outside and flaky in the middle. This version uses oil throughout so it is vegan; many homes use butter or smen. Chef's tip: oil your hands and work surface generously; the dough should be stretched, not rolled, and it tears if it sticks.

60 minMoroccanBreads & ParathasVegan
by KrazyBadal 0 views

Mazamorra moradaPurple corn pudding

Mazamorra morada is a deep purple pudding from Lima, made by boiling Andean purple corn with pineapple peel and spices and then thickening the dark juice with sweet potato starch and fruit. It is sold in little cups at markets and street carts, and in Lima it is eaten all year but above all in October, often spooned into the same bowl as rice pudding, a combination called el clásico. It is fruity, gently spiced and wobbly, like a thick jam pudding. Dried purple corn (maíz morado) is sold in Latin shops and online; purple corn powder works too. Chef's tip: dissolve the starch in cold water and stir it in off the boil; tipping it into a bubbling pan makes lumps that never smooth out.

90 minPeruvianDessertsVeganGluten free
by KrazyBadal 0 views

ChampurradoThick masa hot chocolate

Champurrado is a chocolate atole, the thick, hot corn drink Mexicans have drunk since before the Spanish arrived. Masa harina is whisked into water and milk with Mexican chocolate (stone-ground with sugar and cinnamon) and piloncillo, a dark unrefined cane sugar, and cooked until velvety and spoon-coating. It is drunk on cold mornings with tamales or conchas, and above all during Día de Muertos and Christmas posadas. Chef's tip: always dissolve the masa harina in cold liquid before it meets the hot pot, and whisk constantly once it's in; dumped into hot milk it seizes into lumps.

20 minMexicanDrinksGluten free
by KrazyBadal 0 views

Horchata de arrozRice and cinnamon drink

Mexican horchata is a sweet, milky-looking agua fresca made from rice soaked overnight with cinnamon, then blended and strained. It is quite different from the Valencian horchata de chufa made from tiger nuts. Sold everywhere from Mexico City street stalls to taquerías in Oaxaca, it cools the mouth after a spicy taco and tastes of cinnamon, vanilla and toasted grain. We blend in almonds for extra creaminess and keep it dairy free, so it is vegan. Chef's tip: strain twice, the second time through a fine cloth; a gritty horchata is the most common mistake, and that silky texture is what you're after.

15 minMexicanDrinksVeganGluten free
by KrazyBadal 0 views

Agua de jamaicaHibiscus iced drink

Agua de jamaica is one of the aguas frescas, the cooling fruit and flower drinks ladled from huge glass barrels at markets and taquerías all over Mexico. It is made by steeping dried hibiscus calyces (flor de jamaica) in hot water, giving a deep crimson drink that tastes tart like cranberry, lightly floral and very refreshing over ice. It is naturally vegan and keeps for days in the fridge. Use the concentrate as the base and sweeten to taste. Chef's tip: don't boil the flowers for long or leave them steeping for hours; too much extraction makes the drink tannic and harsh.

15 minMexicanDrinksVeganGluten free
by KrazyBadal 0 views

Arroz con lecheRice pudding

Arroz con leche is Mexico's comfort pudding, sold in little cups at markets and made in every grandmother's kitchen: rice cooked first in water with a cinnamon stick (canela) and lime peel, then slowly in milk until it turns thick and creamy. Mexicans often add sweetened condensed milk for a richer, caramel-tinged finish, and raisins for those who like them. It is eaten warm in winter and cold from the fridge in summer, dusted with ground cinnamon. Chef's tip: use soft Ceylon cinnamon (canela) if you can find it; its gentle, floral flavour is what makes it taste Mexican rather than like a spiced pudding.

40 minMexicanDessertsGluten free
by KrazyBadal 0 views

Tostadas de frijolBean tostadas

Tostadas, crisp flat corn tortillas, are eaten all over Mexico as a quick meal or snack, and tostadas de frijol are the everyday vegetarian version: a thick smear of refried beans topped with shredded lettuce, tomato, avocado, crema and crumbled cheese. The contrast between the shattering crunch, the creamy beans and the cool, fresh toppings is the whole point. Buy ready-made corn tostadas, or bake your own from corn tortillas. Use queso fresco made with vegetarian rennet, or mild feta. Chef's tip: spread the beans warm and thick right to the edge; they act as glue for the toppings and stop the tostada from shattering when you bite it.

15 minMexicanSnacks & StartersGluten free
by KrazyBadal 0 views

SopesThick masa cakes with toppings

Sopes are a classic antojito of central Mexico: small, thick discs of corn masa cooked on a comal, pinched up at the edge while hot to make a little rim, then crisped in a film of oil and piled with refried beans, salsa, lettuce, crema and crumbled cheese. The base is crisp underneath and soft and steamy inside, with the sweet, earthy taste of nixtamalised corn. Serve two or three per person as a starter or a light supper. Use masa harina for tortillas, made from nixtamalised corn; cornmeal or polenta will not hold together. Choose queso fresco made with vegetarian rennet, or use a mild feta. Chef's tip: pinch the rims as soon as the sopes come off the comal; once they cool the masa sets and cracks.

45 minMexicanSnacks & StartersGluten free
by KrazyBadal 0 views

SandeshSoft fresh cheese sweets

Sandesh is the most delicate of Bengal's sweets, made in Kolkata's sweet shops every morning from chhena, fresh milk curds. The chhena is kneaded until silky, cooked briefly with sugar and pressed into little rounds or moulds. It's soft, fine-textured and milky, sweet but light, often scented with cardamom or saffron. This is the soft 'norom pak' style. Serve at room temperature as a sweet with tea or after a meal. Chef's tip: hang the chhena only until it stops dripping; if it's too dry, the sandesh turn crumbly, and if too wet they won't hold a shape.

40 minIndianIndian SweetsGluten free
by KrazyBadal 0 views

SahlabWarm milk drink

Sahlab is what Cairo drinks on a cold winter evening: a thick, sweet, steaming glass of milk sold in cafés and from street carts, topped with cinnamon, coconut, chopped nuts and a few raisins, and eaten as much with a spoon as drunk. The original thickener is powdered orchid root, which is now rare and protected, so most Egyptian households and many cafés use cornflour or a ready-made sahlab mix instead, as here. Chef's tip: keep whisking from the moment the thickened milk goes in until it boils; stop for a minute and it catches on the bottom of the pan and tastes scorched.

13 minEgyptianDrinksGluten free
by KrazyBadal 0 views

Mishti doiSweet set yogurt

Mishti doi, 'sweet yogurt', is the classic end to a Bengali meal, sold in Kolkata sweet shops in unglazed clay pots. Milk is simmered until it thickens, sweetened with sugar cooked to a deep caramel, then set overnight with a little live yogurt. The result is thick, creamy and smooth, with a toffee-like sweetness and a gentle tang. Clay pots absorb excess whey, which makes it extra thick, but small glass or ceramic bowls work too. Chef's tip: cool the milk to just warm (about 40°C, comfortable on your little finger) before adding the starter; too hot kills the culture and too cool leaves it runny.

30 minIndianIndian SweetsGluten free
by KrazyBadal 0 views

KahwaSaffron green tea

Kahwa is the warming green tea of Kashmir, traditionally brewed in a brass samovar and poured for guests on cold winter days. Green tea leaves are infused with saffron, green cardamom and cinnamon, sweetened lightly and served with slivered almonds in each cup. It's golden, fragrant and soothing, and is drunk after heavy meals to help digestion. Chef's tip: never boil the tea leaves; simmer the spices first, then let the tea steep off the heat for just 2 minutes or it turns bitter.

10 minIndianDrinksVegan
by KrazyBadal 0 views

ThiakryMillet couscous with sweet yogurt

Thiakry, called dégué in Mali and Burkina Faso, is the creamy dessert of Senegalese weddings, naming ceremonies and Tabaski: pellets of steamed millet stirred into sweetened yoghurt and soft fromage frais, scented with vanilla and nutmeg and served cold. Ready-made millet granules (arraw or sankhal) are sold in African grocers, which makes it a 15-minute job. Raisins and a little coconut are common in Dakar. Chef's tip: steam or soak the millet fully before it meets the yoghurt; undercooked grains stay hard and gritty in the cold.

25 minSenegaleseDesserts
by KrazyBadal 0 views

HaakCollard greens in mustard oil

Haak is the everyday green of Kashmir: collard greens grown in every kitchen garden, cooked whole with nothing more than mustard oil, dried red chilli, asafoetida and salt. The leaves stay bright, tender and slightly silky, with a clean, peppery taste that sings next to rice. Kashmiri Pandit households keep it this simple; Muslim homes often add a few garlic cloves. Serve with plain rice and a dal or rajma. Chef's tip: leave the leaves whole or in large pieces and cook them uncovered for the first minutes; chopping and covering too early turns them dull olive-green.

20 minIndianSidesVegan
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Ker sangriDesert berries and beans

Ker sangri is a true desert dish from the Thar in Rajasthan: ker are small, sour wild caper berries and sangri are the thin, chewy bean pods of the khejri tree, both picked in summer and sun-dried to last the year. Soaked, boiled and fried in plenty of mustard oil with chilli, mango powder and coriander, they become tangy, earthy and almost pickle-like. It keeps for days, which is why it travelled with camel herders. Serve with bajra roti or puri, or as a side to dal baati. Chef's tip: taste a ker berry after boiling; if it is still very bitter, boil it again in fresh water before frying.

40 minIndianSidesVegan
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Mysore pakGram flour and ghee fudge

Mysore pak was first made in the kitchens of the Mysuru palace in Karnataka, and it's still the sweet that every Mysuru sweet shop is judged by. Roasted gram flour is cooked in a sugar syrup while hot ghee is poured in a spoonful at a time, until the mixture froths up and sets into a golden, honeycombed block. This home version is the softer, melt-in-the-mouth style, with a fine porous crumb; cook it a minute or two longer for the harder, crunchier traditional slab. It keeps for a week and is made for Diwali, weddings and Dasara. Chef's tip: keep the ghee hot on a second burner the whole time; hot ghee hitting the batter is what makes it froth and form those little air holes, and cold ghee gives a dense, greasy fudge.

40 minIndianIndian SweetsGluten free
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Ehime mikan jellyMandarin jelly

Ehime, on the sunny north coast of Shikoku, is Japan's mandarin country. Terraced orchards climb its hillsides above the Seto Inland Sea, and the local mikan is so central to life there that some towns joke their taps run with juice. Mikan jelly is the prefecture's everyday treat, sold in cups at service stations and made at home when the fruit glut comes in winter. Ours is set with kanten (agar) instead of gelatine, which also means it holds firm at room temperature and doesn't melt on a hot day. Serve chilled after dinner. Chef's tip: boil the agar properly for 2 minutes. Agar only sets once fully dissolved, and undercooked agar leaves a grainy, weak jelly.

20 minJapaneseDessertsVeganGluten free
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RasabaliFried cheese discs in milk

Rasabali comes from the Baladevjew temple in Kendrapara and is one of the 56 offerings of Puri's Jagannath temple. Flattened discs of chhena are deep-fried until reddish-brown, then soaked in milk that has been simmered down until thick and sweet with cardamom. Unlike rasmalai, whose discs are poached in syrup, rasabali's are fried, so they keep a chewy, slightly caramelised skin under the milk. It is eaten chilled at festivals and weddings in Odisha. Chef's tip: press a dimple into the centre of each disc before frying, so it fries evenly and holds more milk.

90 minIndianIndian Sweets
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Enduri pithaSteamed rice cakes with coconut

Enduri (or haladi patra pitha) is the sweet of Prathamastami in Odisha, the November festival when Odia mothers pray for their eldest child, who gets the first pitha of the day. Fermented rice-and-urad batter is spread on fresh turmeric leaves, filled with coconut, jaggery, black pepper and cardamom, folded and steamed until the leaves give the cake a green, gingery perfume. The cake is soft and slightly springy. Chef's tip: if you can't find turmeric leaves, use banana leaf with a pinch of grated fresh turmeric in the batter; the flavour is close.

60 minIndianDessertsGluten free
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WarabimochiBracken starch jelly with soybean flour

Warabimochi is Kyoto's summer sweet. Made from the starch of bracken fern roots, it is not really mochi at all but a clear, wobbly jelly that melts on the tongue, and on hot afternoons teahouses around Gion and Arashiyama serve it chilled on ice. It is dusted with kinako, a nutty roasted soybean flour, and finished with kuromitsu, a dark syrup of Okinawan brown sugar. Real warabi starch is costly and greyish-brown, so most home cooks buy warabimochi-ko, a blend with sweet potato or tapioca starch, which gives a clearer jelly. Chef's tip: keep stirring hard once it turns clear. Two more minutes of beating over the heat is what makes it springy rather than gluey.

25 minJapaneseDessertsVeganGluten free
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Dahi baiganaFried aubergine in yogurt

Dahi baigana is one of the easiest dishes of an Odia summer lunch, and it turns up at home thalis in Puri and Bhubaneswar beside dalma and rice. Thick rounds of aubergine are rubbed with turmeric and salt, fried until golden and creamy, then bathed in whisked yogurt that has been tempered with mustard seeds, cumin, curry leaves and dried chilli. It is served at room temperature: cool, tangy and smoky from the fried aubergine. Chef's tip: add the tempering to the yogurt, never the yogurt to the hot pan, so it doesn't split.

25 minIndianSidesGluten free
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Dulce de lecheMilk caramel

Dulce de leche is Argentina's national sweet, spread on toast at breakfast, sandwiched in alfajores, rolled into panqueques and spooned onto flan. Argentine families traditionally make it by slowly cooking milk and sugar with a vanilla pod and a pinch of bicarbonate of soda, which helps it turn deep brown, until it becomes a thick, glossy caramel cream. It takes about three hours of gentle cooking and regular stirring. Chef's tip: use a wide, heavy pan and keep the heat low; the wider the surface, the faster the milk reduces, and the less it catches on the bottom.

185 minArgentinianBasicsGluten free
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Blueberry pierogi

When wild bilberries ripen in the pine forests of Podlasie and Masuria in July, roadside sellers appear with jars of them and half of Poland makes pierogi z jagodami for lunch. The dumplings are boiled, so the berries burst into a hot, purple, jammy filling inside a soft dough, and they are eaten with cold sweetened soured cream and a dusting of sugar. Cultivated blueberries work well; frozen wild bilberries are closer to the original. Chef's tip: toss the berries with potato starch, but add the sugar only on top when you serve; sugared berries weep juice, and that juice is what makes the pierogi burst.

75 minPolishDesserts
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Shwe yin ayeIced coconut dessert

Shwe yin aye, roughly 'golden heart cooler', is what Yangon drinks during the scorching weeks of Thingyan, the April water festival, when stalls set up along the streets to hand it out. It's a bowl of sweet, lightly salted coconut milk over crushed ice, filled with chewy sago pearls, cubes of green agar jelly, a scoop of sticky rice and, surprisingly, a few pieces of soft white bread that soak up the coconut. Chef's tip: make the jelly, sago and sticky rice in the morning and chill everything; assembled cold, the bowl stays refreshing to the last spoonful.

65 minBurmeseDessertsVegan
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Orange salad with cinnamon

After a heavy tagine or couscous, Moroccan families in the orange-growing Souss valley and around Marrakech often skip pastries and bring out a plate of sliced oranges instead, splashed with orange blossom water and dusted with cinnamon. It is the simplest dessert there is, but when the oranges are cold and juicy it tastes like a perfume of spice and flowers. Scatter over toasted almonds or chopped dates to make it more filling. Chef's tip: cut off every bit of white pith; even a thin ring of it makes the slices bitter.

10 minMoroccanDessertsVeganGluten free
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SeffaSweet steamed vermicelli

Seffa comes from the old medina of Fez, where it is carried out at the end of wedding feasts and served for breakfast after a baby's naming day: a mountain of fine steamed vermicelli tossed with butter, then decorated with lines of cinnamon, icing sugar and crushed almonds. The noodles are steamed rather than boiled, so they stay soft and separate rather than sticky. Each person eats from their side of the cone, often with a glass of cold milk. Chef's tip: steam the vermicelli in short bursts and fork it apart between each one; a single long steaming leaves it clumped.

40 minMoroccanDesserts
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Chicha moradaPurple corn drink

Chicha morada is Peru's favourite soft drink, served by the jug in every restaurant in Lima and drunk across the country with lunch. Andean purple corn is simmered with pineapple peel, apple, cinnamon and cloves, then sweetened and sharpened with lime to make a dark ruby drink that tastes of berries, spice and gentle tannin, a little like a spiced cranberry juice. It has no alcohol, unlike the fermented chicha de jora of the Andes. Dried purple corn (maíz morado) comes from Latin shops; purple corn powder works too. Chef's tip: add the sugar and lime only once the drink has cooled; lime added to the hot liquid turns it bitter.

60 minPeruvianDrinksVeganGluten free
by KrazyBadal 0 views

Coconut ice cream (ice-cream ya nazi)

An easy no-churn ice cream of coconut milk, sweetened condensed milk and evaporated milk, scented with nutmeg or cardamom and a little rose. Whisking it once while it freezes keeps it smooth and fluffy. Garnish with shredded coconut and a sprig of mint.

495 minAfricanDessertsGluten free
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Zanzibar coffee (kahawa)

Kahawa is the strong, spiced black coffee poured from brass pots on the streets of Stone Town: freshly ground coffee boiled with cardamom pods and finished with ginger and ground cardamom. It's bitter-sweet and aromatic. Serve hot in small kahawa cups.

22 minAfricanDrinksVeganGluten free
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Zanzibar spiced tea (chai ya viungo)

Zanzibar is the spice island, and chai ya viungo is its everyday tea: black tea boiled with a home-roasted masala of cardamom, dry ginger, black pepper, cloves, cinnamon and nutmeg. The masala keeps for months in an airtight jar. Milk is optional; serve the tea hot.

35 minAfricanDrinksGluten free
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Rice pancakes (mukari)

Mukari are soft, lightly sweet Zanzibari pancakes made from a yeasted rice flour and coconut milk batter scented with cardamom. They're cooked covered over a low heat so they puff up and stay spongy. Serve warm with tea.

155 minAfricanBreakfast & BrunchVeganGluten free
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Baked bananas (ndizi ya kuoka)

Ndizi ya kuoka: small bananas halved and baked with lemon juice, brown sugar and cinnamon until soft and syrupy, then served with lightly sweetened cream and a grating of nutmeg. It's a quick, warm pudding. The book's Handy Hints say bananas are good for the heart.

20 minAfricanDessertsGluten free
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Ginger drink (tangawizi)

Tangawizi is a warming Swahili drink of ginger boiled with cinnamon, clove and black pepper and sweetened to taste. It's hot, peppery and soothing on a cool evening or when you have a cold. Serve hot in small kahawa cups.

24 minAfricanDrinksVeganGluten free
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Coconut sweet (kashata ya nazi)

Kashata ya nazi is a simple Swahili sweet of desiccated coconut cooked with milk, sugar, evaporated milk and cardamom until thick, then pressed into a dish and cut into diamonds. It's chewy and sweet, and it keeps well. Store in an airtight container.

35 minAfricanDessertsGluten free
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Vermicelli in coconut (tambi ya nazi)

Tambi ya nazi: soft vermicelli stirred into sweetened coconut milk with crushed cardamom, then baked briefly so it sets lightly. It's creamy, gently sweet and fragrant, and is often made for Eid. Serve hot, sprinkled with more cardamom.

30 minAfricanDessertsVegan
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Soft doughnuts (kaimati)

Kaimati are bite-size Swahili doughnuts: a yeasted cardamom and coconut batter dropped by the spoonful into hot oil, then dipped in a fragrant saffron, cardamom and rose syrup while still hot. They're crisp outside and soft inside. Serve with tea.

105 minAfricanDessertsVegan
by KrazyBadal 0 views

Bungo juiceSweet-sour bungo fruit juice

Maji ya bungo is a favourite Zanzibar street drink made from the orange, sweet-sour pulp of the bungo fruit (Saba comorensis), soaked off the seeds, blended with sugar and water and strained. It's tangy, fruity and very refreshing. Serve well chilled.

25 minAfricanDrinksVeganGluten free
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Mamri (mandazi)Coconut cardamom doughnuts

Mamri, better known as mandazi, are lightly sweet East African fried breads made with coconut milk and cardamom. They puff up golden and hollow and are soft inside. Serve warm with pigeon peas in coconut milk (mbaazi) for a classic Zanzibar breakfast, or with tea.

325 minAfricanBreakfast & BrunchVegan
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VitumbuaCoconut cardamom rice pancakes

Small, round Swahili rice pancakes made from a yeasted batter of rice flour, coconut milk, grated coconut, sugar and cardamom. They're crisp and golden outside, soft and spongy inside. Serve hot with tea.

105 minAfricanSnacks & Starters
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Ethiopian injeraFermented rice flour flatbread

Injera is the soft, spongy, slightly sour flatbread eaten with Ethiopian stews: you tear it and scoop the food up with it. This home version uses rice and plain flour fermented with a home-made starter over a few days, then cooked on one side until covered in tiny holes. Serve rolled and sliced with missir wat, azifa and atter kik. Any fermented batter left over keeps in the fridge for the next batch.

70 minAfricanBreads & ParathasVegan
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Maize pie

A soft, savoury pie of blended boiled maize folded into a peppery white sauce and baked until golden on top. It's mild and comforting, a little like a corn pudding, and children love it. The eggs are optional: they make it set firmer. Serve hot with a salad or tomato stew.

60 minAfricanVegetarian
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OyakiStuffed steamed dumplings

Oyaki are the everyday snack of Nagano's mountain villages, where rice was scarce and wheat and buckwheat grew better. The plump dumplings are filled with whatever the season gives: pickled nozawana greens in winter, aubergine and miso in summer, sweet squash in autumn. Old farmhouses baked them in the ashes of the irori hearth; today they are browned in a pan and steamed, so they come out crusty on both faces with a soft, chewy middle. They travel well, which made them the lunch of farmers and hikers on the trails around Zenkoji temple. Chef's tip: let the dough rest for at least 30 minutes. A relaxed dough stretches thin around the filling without tearing.

65 minJapaneseSnacks & StartersVegan
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Fruity barbeque serveGrilled fruit skewers

Chunky skewers of pineapple, banana, strawberry, peach and nectarine drizzled with balsamic vinegar and dark muscovado sugar, then grilled over charcoal until the sugar caramelises. Warm, sticky and a little tangy. Serve hot as a barbecue dessert, with ice cream if you like.

23 minDessertsVeganGluten free
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Roasted red pepper & fennel

Big pieces of sweet red pepper and fennel tossed with lemon, black pepper and olive oil and roasted until soft and just starting to brown, then topped with black olives, toasted pine nuts and fresh herbs. It works as a side or a light starter, warm or cold. The vegetables can also be roasted on the barbecue jiko.

40 minMediterraneanSidesVeganGluten free
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Fruit chaatSpiced fruit salad

All over India, fruit sellers with handcarts chop a plate of fruit chaat to order, and in Kolkata the evening carts near New Market and Gariahat pile guava, apple, papaya, banana, pomegranate and cucumber into a leaf bowl with chaat masala, black salt and lime. During Ramzan it appears at iftar, and in summer it is sold with a sprinkle of chilli. It is sweet, salty, sour and a little hot all at once, so it tastes nothing like a dessert fruit salad. Chef's tip: use at least one crunchy fruit (guava, apple or pear) and one soft one (banana or papaya) for contrast.

15 minIndianSaladsVeganGluten free
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Roasted bananas in chocolate

Whole bananas roasted on the barbecue until soft and sweet, cut into quarters, put on skewers, half-dipped in melted dark chocolate and rolled in chopped almonds, pistachios and cashews. It's a quick barbecue dessert that children love to help make. Serve them straight away while the chocolate is still soft.

20 minDessertsGluten free
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Corn bombSpiced corn on the cob chunks

Chunks of tender corn on the cob tossed in hot oil with cumin, green chillies, fresh coriander, turmeric, black pepper and lemon until every kernel is coated. It's hot, tangy and messy to eat with your fingers. Serve hot from the barbecue.

35 minIndianSnacks & StartersVeganGluten freeSpicy
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Chakuli pithaRice and urad dal pancakes

Chakuli pitha is Odisha's breakfast pancake and the first of the pithas a child learns to love; it is offered to Lord Jagannath and made at home on Sundays and for Manabasa Gurubar in the month of Margasira. Rice and a little urad dal are soaked, ground and fermented overnight, then poured onto a hot pan into a pancake that is thinner than an uttapam but softer and thicker than a dosa, with a lacy, holey top. It is eaten with aloo bhaja, ghuguni or simply with jaggery. Chef's tip: cook only on one side under a lid; the steam sets the top and keeps the holes.

45 minIndianBreakfast & BrunchVeganGluten free
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BeguniBattered aubergine fritters

When the monsoon arrives in Kolkata, the telebhaja shops at every para corner start frying beguni: long, thin slices of aubergine dipped in a spiced gram-flour batter and fried until the coat puffs and turns golden. It is eaten with muri and a cup of tea, or alongside khichuri on a wet Saturday. The inside should be soft and creamy, the shell thin and crackly. Chef's tip: a spoonful of rice flour and a pinch of nigella in the batter keep it crisp long after frying. This is a different dish from begun bhaja, where the slices are fried bare with turmeric and salt.

30 minIndianSnacks & StartersVeganGluten free
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Chhena podaBaked cheese cake

Chhena poda means 'burnt cheese', and it is Odisha's most famous sweet. It was first made in Nayagarh district, where a sweet maker is said to have left chhena and sugar overnight in a cooling wood oven. Fresh chhena is kneaded with sugar, a spoon of rice flour or semolina, and cardamom, then baked slowly until the outside caramelises into a dark, sticky crust and the inside stays moist and fudgy. It is offered to Lord Jagannath and sold in slabs at every Odia sweet shop. Chef's tip: line the tin with ghee-brushed banana leaf if you can; it adds the smoky note of the original.

105 minIndianIndian SweetsGluten free
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PootharekuluPaper-thin rice sheet sweets

Pootharekulu ('coated sheets') come from Atreyapuram village in the Godavari district, where women make translucent rice-starch films by dipping a cloth in batter and wiping it over a hot, upturned clay pot. Those whisper-thin sheets are then layered with ghee and powdered sugar or jaggery and folded into neat parcels that melt on the tongue. True rekulu need the special pot and years of practice, so this home method spreads a very thin rice batter on an upturned wok or non-stick pan and peels off the dried film. Sheets can also be bought ready-made in Indian shops; then just do the filling. Chef's tip: work with the sheets dry; brush ghee on, never sugar syrup, or they turn soggy and tear.

90 minIndianIndian SweetsGluten free
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QatayefStuffed Ramadan pancakes

Qatayef only really appear in Egypt during Ramadan: in the weeks of the fast, street vendors in Cairo and Alexandria set up big griddles and pour rows of small pancakes that are cooked on one side only, then sold by the kilo for families to fill at home. The pale, bubbly side is folded around chopped nuts and raisins (or a creamy ashta filling), sealed into half-moons, baked or fried until crisp and dipped in syrup. They are eaten after iftar with tea. Chef's tip: cook the pancakes on one side only and don't flip them; the uncooked top stays sticky and is what glues the edges shut.

60 minEgyptianDesserts
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Silao khajaLayered syrup pastry

Travellers on the road from Patna to Rajgir stop at Silao, a small town near the ruins of Nalanda, for one thing: khaja, a pastry built from dozens of paper-thin layers that flake apart in the mouth and are glazed with a crackly sugar coat. Silao's halwais have made it for generations, and it is carried home in boxes as a present; it is also offered in temples and at weddings across Bihar and Odisha. It takes patience but no special equipment. Chef's tip: fry at a really low heat so the layers have time to open out like pages before the outside colours; hot oil seals them shut.

90 minIndianIndian Sweets
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Tianjin fried sticky rice cakes

These are one of Tianjin's three famous snacks, named after Erduoyan ('ear hole') Lane, where the original shop opened over a hundred years ago. The dough is soft, slightly fermented glutinous rice, filled with dark, sweet red bean paste and fried until the shell is crisp and blistered while the inside stays chewy. Locals buy them for festivals and as a winter treat. Chef's tip: seal the edges thoroughly and fry at a moderate heat; hot oil makes them burst and spit.

45 minChineseDessertsVegan
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Ludagun (donkey rolls)Rice rolls with red bean paste

The name means 'donkey rolling in the dust', after the golden soybean flour that coats these soft rolls like a donkey that has rolled on a dusty road. It's one of the old Beijing sweets sold at temple fairs and in snack streets near Houhai, often next to pea-flour cakes. Inside is chewy glutinous rice dough spread with red bean paste and rolled into a spiral. Chef's tip: toast the soybean flour yourself until it smells of roasted nuts; the shop-bought kind is often pale and flat-tasting.

50 minChineseDessertsVeganGluten free
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AvakayaRaw mango pickle

Every April and May, when the hard, sour green mangoes arrive, Andhra homes turn into pickle factories. The mangoes are cut, stone and all, with a heavy cleaver, then mixed with freshly ground mustard, fiery red chilli powder, salt and a flood of sesame oil, and packed into ceramic jars to mature. Avakaya is fierce, pungent, salty and sour, and a tiny piece mashed into hot rice with ghee and dal is many Telugu people's idea of perfect lunch. A jar lasts the whole year. Chef's tip: every piece of mango, every knife and the jar must be bone dry; a single drop of water can turn a whole batch mouldy.

60 minIndianChutneys & DipsVeganGluten freeSpicy
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Filter coffee

In Tamil Nadu the day starts with filter coffee: a strong decoction dripped slowly through a two-tier steel filter, mixed with plenty of hot, boiled milk and sugar, and frothed by pouring it from a height between a steel tumbler and its little bowl, the davara. It's served at every Chennai and Kumbakonam 'hotel' and in nearly every home, and it's thick, sweet and slightly bitter from the chicory in the coffee powder. Chef's tip: press the coffee only lightly in the filter and pour the water in slowly; packed too tight, it drips for an hour, and too loose, the decoction is thin.

25 minIndianDrinksGluten free
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Sakkarai pongalSweet rice and moong dal

On the morning of Thai Pongal in mid-January, families across Tamil Nadu cook new-harvest rice in a clay pot in the courtyard and wait for the milk to bubble over: 'pongalo pongal!'. That pot becomes sakkarai pongal, a sticky, golden-brown sweet of rice and moong dal cooked soft, then simmered with melted jaggery and finished with lots of ghee, cardamom, edible camphor and cashews and raisins fried golden. It's also the classic prasadam at Vishnu temples. It's the sweet twin of the peppery ven pongal. Chef's tip: dry-roast the moong dal until it smells nutty before cooking; it adds a toasty depth that plain boiled dal can't give.

50 minIndianIndian SweetsGluten free
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Jaipuri malpuaSweet fried pancakes in syrup

Jaipur's old-city sweet shops fry malpua in wide pans of ghee from winter through Holi and Teej, and serve them stacked in a bowl with thick rabri. The batter is made with milk, a little khoya and crushed fennel, so each pancake turns soft and spongy in the middle with crisp, lacy brown edges, then soaks up a saffron-cardamom syrup. Some families also make them as an offering on Holi morning. The usual mistake is skipping the rest: unrested batter spreads unevenly and stays flat and chewy. Chef's tip: pour the batter into the centre of the pan from close above so it spreads by itself; this is how the lacy edges form.

70 minIndianIndian Sweets
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Zunda mochiRice dumplings with edamame paste

Zunda is Sendai's signature sweet: young green soybeans mashed with sugar into a coarse, pale-green paste. Farmers in Miyagi made it at the end of summer, when edamame were at their best, and it is still sold everywhere from Sendai station's souvenir halls to small tea shops, now also as zunda shakes and rolls. The flavour is gentle, beany and fresh, closer to sweet peas than to red bean paste. Spoon it over warm, chewy rice dumplings and serve with green tea. Chef's tip: rub the skins off the cooked beans. It takes ten minutes but turns the paste from dull khaki to a vivid jade colour.

35 minJapaneseDessertsVeganGluten free
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Mawa batiMilk solid dumplings

Ask a halwai in Ujjain, Indore or Ratlam for something festive and they will point to mawa bati: a fist-sized cousin of gulab jamun, made richer with more khoya, fried slowly to a near-mahogany shell and stuffed with nuts, saffron and cardamom. It turns up on wedding menus across Malwa and in sweet-shop boxes at Diwali, usually served warm with a spoonful of its own syrup. Cutting one open to find the green-gold filling is half the pleasure. Chef's tip: fry on a really gentle heat, with the oil barely shimmering; the bati should take a full 12–15 minutes to darken, which is how the middle cooks through.

70 minIndianIndian Sweets
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Hokkaido butter cornButtered sweetcorn

Hokkaido grows most of Japan's sweetcorn, and in late summer roadside stands around Sapporo and Furano sell cobs so sweet people eat them raw. Butter corn is how the island turns that harvest into a side dish: kernels hissing in a hot pan with Hokkaido's other pride, butter, and finished with soy sauce until the edges catch. You'll find it as a ramen topping, a beer snack in izakaya and a bento filler. Serve it hot beside grilled vegetables or rice. Chef's tip: let the kernels sit in the pan without stirring for a minute at a time. A few browned, almost toasted kernels give the dish its nutty, popcorn-like smell.

10 minJapaneseSides
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KootuVegetable and moong dal stew

Kootu sits halfway between a dal and a vegetable dish, and in Tamil homes it is the mild, kind side on a lunch plate next to a sharp rasam or a fiery kuzhambu. Chopped vegetables such as chow-chow, snake gourd, cabbage or pumpkin are cooked with moong dal until soft, then thickened with a paste of fresh coconut, cumin and a little green chilli. It's the dish many Tamil grandmothers give children and anyone recovering from a fever. Spoon it over rice with ghee or serve it alongside sambar and poriyal. Chef's tip: grind the coconut paste with the cumin raw, not toasted; the fresh, sweet cumin flavour is what makes kootu taste like kootu.

40 minIndianCurriesVeganGluten free
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KopiCoffee with condensed milk

Kopi is the strong, thick coffee poured from long-spouted pots at kopitiams all over Singapore. The beans are dark-roasted with sugar and margarine, which gives a bittersweet, almost chocolatey brew, and the classic cup is sweetened with condensed milk. Order it like a local: kopi-o is black with sugar, kopi-c has evaporated milk, and kopi peng is iced. At home, a dark-roast robusta or espresso blend in a cloth sock or cafetière gets close. Chef's tip: pour the coffee back and forth between two jugs a few times; it cools slightly, aerates and gets the smooth, frothy kopitiam texture.

7 minSingaporeanDrinksGluten free
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Tibetan tingmoSteamed twisted buns

Tingmo are the everyday bread of Tibet: plain steamed buns made by stretching and twisting oiled strips of dough into a knot, so they open into soft, pull-apart layers. Families in Lhasa and Tibetan communities in Nepal and India eat them with spicy vegetable stews, dal and chilli sauce, tearing off pieces to mop up the sauce. The dough is simple; the twist takes a little practice. Chef's tip: once the steaming time is up, turn off the heat and wait 3 minutes before lifting the lid, so the buns don't collapse.

85 minChineseBreads & ParathasVegan
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Roz bel labanRice pudding

Roz bel laban (rice with milk) is the pudding of Egyptian homes and dessert shops alike, sold in clay pots and little foil cups across Cairo and eaten all year, especially in the evenings of Ramadan. It is made with short Egyptian rice cooked slowly in milk, thickened with a little cornflour so it sets creamy and spoonable, and scented with vanilla or orange blossom water. This is the roz bel laban fel forn version, finished in a very hot oven so the top blisters with brown spots, the way the Cairo dessert shops sell it. Serve it cold, scattered with pistachios or coconut. Chef's tip: stir the cornflour into cold milk before adding it; dropped straight into the hot pot it turns into lumps you can't whisk out.

45 minEgyptianDessertsGluten free
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Malabar parottaLayered flatbread

Malabar parotta came from the hotels and tea stalls of Malabar in north Kerala and is now made all over the state, where parotta men slap and stretch dough on oiled marble counters late into the night. The soft dough is stretched paper-thin, pleated, coiled like a snail and griddled, then clapped between the hands so the layers pull apart into flaky ribbons. Eat it torn into vegetable kurma or a spicy black chickpea curry. Chef's tip: give the dough its full rest; well-rested dough stretches thin without tearing, which makes the layers.

80 minIndianBreads & Parathas
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VetkoekFried bread puffs

Vetkoek ('fat cake' in Afrikaans) is fried at church fêtes, rugby matches and roadside stalls all over South Africa, and in townships it's known as amagwinya. The yeast dough fries into a crisp golden ball with a soft, steamy middle, split open while still warm. The best-known filling is curried mince, but just as many people eat them with grated cheese and apricot jam, golden syrup, or a spoon of chakalaka, as here. Chef's tip: keep the oil at a steady medium heat and turn the vetkoek often so they colour evenly and cook right through.

90 minSouth AfricanBreads & Parathas
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Tibetan butter tea

On the cold Tibetan plateau, people drink many cups a day of this salty, buttery tea, and a host keeps topping up a guest's bowl as soon as a sip is taken. Traditionally, brick tea is boiled for a long time, then churned with yak butter and salt in a tall wooden cylinder called a chandong. At home, a blender gives the same creamy, frothy result. It tastes more like a light broth than a sweet tea. Chef's tip: boil the tea hard and long; it needs to be very strong to stand up to the butter.

14 minChineseDrinksGluten free
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ProvoletaGrilled provolone with oregano

Provoleta is the first thing off the grill at an Argentine asado: a thick round of provolone-style cheese, invented by Italian immigrants in Buenos Aires, cooked in a small iron pan or straight on the grate until the outside forms a golden crust and the inside turns molten. It comes to the table bubbling, sprinkled with oregano and chilli flakes and drizzled with chimichurri, to scoop up with crusty bread. Many provolones use animal rennet, so check the label and choose one made with vegetarian rennet. Chef's tip: chill the cheese well before cooking; cold cheese forms a crust before the middle melts and runs.

13 minArgentinianSnacks & StartersGluten free
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Kerala banana chips

Upperi, the yellow raw-banana chips of Kerala, are fried in huge cauldrons in the snack shops of Kozhikode and Thrissur and handed round in bags at every Onam sadya, where they are one of the first things laid on the leaf. Green nendran bananas are sliced straight into hot coconut oil, and a splash of salted water goes in at the end, so the salt clings to every chip. The result is crisp, golden and faintly sweet, with that unmistakable coconut-oil smell. Chef's tip: rub a little oil on your hands before peeling the bananas; the sap stains skin and is very hard to wash off.

45 minIndianSnacks & StartersVeganGluten free
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Pap (stywe pap and krummelpap)Maize porridge

Pap is the everyday staple of South Africa, eaten in Soweto kitchens and Limpopo villages at almost every evening meal, and in a three-legged pot at every braai. It is plain white maize meal cooked in water, in two main styles: stywe pap (stiff pap), smooth enough to roll into balls and dip into relish, and krummelpap (crumbly pap), steamed into dry, fluffy crumbs. Both are eaten with chakalaka or a tomato-and-onion sauce. Chef's tip: wet the meal to a paste before it hits the boiling water, or you'll be fighting lumps for the next 20 minutes.

30 minSouth AfricanSidesVeganGluten free
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TsampaRoasted barley flour with butter tea

Tsampa, roasted highland barley flour, has been the staple food of the Tibetan plateau for centuries. Every morning, families in Lhasa and in nomad tents put a handful in a bowl, pour in butter tea, add a knob of butter and knead it with their fingers into small, nutty balls called pak. It's filling, quick and easy to carry. Barley flour is easy to find; toast it in a dry pan if it isn't already roasted. Chef's tip: add the tea a little at a time; you want a dough like firm marzipan, not a paste.

15 minChineseBreakfast & Brunch
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FaraSteamed rice dough fingers

Fara is what a Chhattisgarhi kitchen does with yesterday's rice: it is kneaded with rice flour and hot water into a soft dough, rolled into little fingers, steamed and then tossed in a crackling tadka. Served at teatime or packed for long bus journeys, it is soft and chewy inside with spots of crispness from the pan. Some families spoon it into a thin, tangy curry instead, but the dry tempered version is the one sold in Raipur's snack corners. Chef's tip: knead the dough while it is still hot from the water; cold rice dough cracks and the fara split as they steam.

50 minIndianSnacks & StartersVeganGluten free
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Rogan josh

In the Kashmir Valley this deep-red lamb braise turns up at every wazwan, the multi-course wedding feast cooked by hereditary chefs, and on Sunday tables in Srinagar through the cold months. The Kashmiri Pandit version cooked here uses no onion, garlic or tomato: the colour comes from mild Kashmiri chillies, the warmth from ground fennel and dry ginger, and the body from yogurt cooked down until the fat rises red to the top (that red oil is the 'rogan'). Eat it with plain steamed rice, the Kashmiri way. Chef's tip: use bone-in shoulder or leg and give it time; the bones and slow simmer make the thick, glossy gravy, and boneless meat turns stringy before the sauce is ready.

120 minIndianMeatGluten freeSpicy
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Jeonbok jukAbalone rice porridge

Jeju's haenyeo, the island's women free-divers, have gathered abalone from its rocky coast for generations, and porridge made with it is a favourite breakfast on the island. Restaurants near the harbours and many hotel breakfast tables offer it, often a soft green-grey from the abalone guts cooked into the rice. It's gentle, warming food, also cooked for anyone who is unwell or tired. Frozen cleaned abalone works well; the porridge is just paler without the guts. Chef's tip: toast the soaked rice in sesame oil with the abalone until the grains turn translucent at the edges before adding any water; it gives the porridge its nutty flavour.

50 minKoreanBreakfast & BrunchGluten free
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Tire d'érableMaple taffy

Tire d'érable (maple taffy, or 'tire sur la neige') is the highlight of a spring visit to a Québec or eastern Ontario sugar shack: hot boiled maple syrup is poured in ribbons over clean packed snow, where it firms into a chewy, amber toffee that you roll up onto a wooden stick. It's sold at winter carnivals in Québec City and made at home on a tray of snow or crushed ice. Chef's tip: use a sugar thermometer and stop at 112–114 °C; a few degrees under and it stays runny, a few over and it turns hard as candy.

25 minCanadianDessertsVeganGluten free
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Pazham poriBanana fritters

Pazham pori is what the glass cases of Kerala's roadside tea shops are full of at four in the afternoon: long slices of ripe nendran banana dipped in a sweet batter and fried in coconut oil until puffed and golden. Bite through the crisp, slightly chewy coat and the banana inside is soft, hot and honeyed. People eat them standing at the counter with a glass of frothy, milky chaya, or carry a paper parcel home for the family. Chef's tip: wait until the nendran skins are mostly black; the banana must be fully ripe to turn creamy when fried.

25 minIndianSnacks & StartersVegan
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Saskatoon berry pie

Saskatoon berries grow wild across the Canadian prairies, and in July families in Saskatchewan, Alberta and Manitoba pick them by the pail for pie. They look like blueberries but taste sweeter and nuttier, almost like a cross with cherry and almond, with soft seeds. The city of Saskatoon takes its name from the Cree word for the berry, misâskwatômina. A double-crust saskatoon pie with ice cream is classic prairie summer dessert. Chef's tip: saskatoons are low in acid, so lemon juice is essential to wake up the flavour; outside Canada, use blueberries with a few drops of almond extract.

95 minCanadianBaking
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BannockSkillet bread

Bannock is a quick bread of flour, baking powder, fat and water, cooked in a cast-iron pan, baked, fried or wrapped around a stick over a campfire. It's eaten in First Nations, Métis and Inuit communities across Canada, at powwows, family meals and on the land, and every family has its own version. Its history is complicated: wheat flour and lard reached many communities through trade and government rations, and bannock became both a food of survival and a living symbol of community and resilience. Long before that, Indigenous breads were made from local plants and roots. This is a simple home pan version, not any one nation's recipe. Chef's tip: mix only until the dough just comes together; overworking makes bannock tough.

30 minCanadianBreads & Parathas
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Yellow rice (geelrys)Sweet turmeric rice

Geelrys, or yellow rice, is the bright, faintly sweet rice that comes to the table in the Western Cape with bobotie, curries and Sunday roasts, and at Cape Malay weddings and funerals alike. It is cooked with turmeric, a stick of cinnamon, a little sugar and plump raisins, then finished with a knob of butter so the grains gleam. The sweetness is gentle, just enough to soften a spicy curry. Chef's tip: add the raisins at the start so they plump in the cooking water; added at the end they stay tough and chewy.

30 minSouth AfricanRice & GrainsGluten free
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Öröm with breadClotted cream on bread

In Mongolian summer, when the herds are milked several times a day, families on the steppe gently heat fresh milk in a wide pan, ladling and pouring it back to froth it, then leave it overnight. By morning a thick, wrinkled, pale-gold skin of cream has formed: öröm. Lifted off and folded, it's spread on boortsog (fried dough) or bread with a sprinkle of sugar and eaten with milk tea. It's rich, slightly nutty and very simple. Chef's tip: use the widest, heaviest pan you own and the lowest possible heat; öröm needs a large surface and patience, not boiling.

130 minMongolianBreakfast & Brunch
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Mambazha pulisseryRipe mango yogurt curry

Mambazha pulissery appears in Kerala kitchens in April and May, when small, fragrant village mangoes fall from the trees, and it is often on the Vishu sadya. Whole small ripe mangoes, or chunks of bigger ones, are simmered with jaggery and chilli until syrupy, then loosened with a coconut-cumin paste and lightly soured yogurt. Unlike kalan, it stays thin and pourable: sweet, tangy and mildly hot, with the fenugreek tempering on top. Pour it over rice, with a thoran on the side. Chef's tip: use very ripe, slightly fibrous mangoes; firm ones make it sour and the sweetness never comes through.

30 minIndianCurriesGluten free
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HaupiaCoconut pudding

Haupia is the dessert of every Hawaiian lūʻau and family party: coconut milk thickened and set into smooth, wobbly-firm squares that you can pick up with your fingers. It was once set with arrowroot from the pia plant; today cornflour does the job. It tastes clean, cool and gently sweet, and is also layered on chocolate pies and spread on cakes in Honolulu bakeries. Chef's tip: keep whisking until it's as thick as mayonnaise and big bubbles plop slowly; underdone haupia won't set firm enough to slice.

15 minPacific IslanderDessertsVeganGluten free
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Torta fritaFried dough discs

In Uruguay, a grey rainy afternoon has one answer: torta frita and mate. These thin discs of dough, pierced with a hole in the middle, are fried until puffed and golden and either sprinkled with sugar or eaten plain, still hot, between sips passed around the circle. In Montevideo you'll smell them from street stalls on wet days; at home they're made with butter or beef fat, here with butter. Chef's tip: the hole in the middle isn't decoration; it lets the centre cook through at the same speed as the edges.

30 minParaguayanSnacks & Starters
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