Skip to content
WhatToEat.Today
Login

No onion, no garlic recipes (Swaminarayan and sattvic)

3,470

3470 vegetarian recipes cooked without onion or garlic, as in Swaminarayan and sattvic kitchens, with no meat, fish, eggs or alcohol. Each has photos, step-by-step instructions and cook times. The quickest, Apfelschorle, takes 2 minutes. Most take around 45 minutes.

Filter these by time, diet or cuisine · Make No onion & garlic your diet to see only these recipes everywhere on the site.

Kadle manoliBlack chickpea and coconut curry

Kadle manoli is a Konkani dish from Mangaluru and Udupi, cooked for festive meals, Saturday temple days and family gatherings, where it sits beside rice, dalitoy and papad. Black chickpeas and quartered ivy gourd are cooked together, then tossed in a coarse, roasted masala of coconut, byadgi chillies and coriander, a little tamarind and a coconut-oil tempering. It is dry-ish, coating each piece rather than swimming in gravy. The usual mistake is cutting the ivy gourd into rounds; slice it lengthwise into quarters so it stays crunchy-tender. Slow-cooker: cook the soaked chana and gourd with 500 ml water on low for 7 hours, then stir in the masala and heat through. Chef's tip: grind the masala coarse, with very little water, so it clings to the chickpeas and stays fragrant.

70 minIndianCurriesVeganGluten free
by KrazyBadal 0 views

Karuveppilai sadam (curry leaf rice)

Around Madurai and Tiruchirappalli this dark, peppery rice comes out when there is a big handful of curry leaves and very little else in the kitchen, and it keeps so well that it goes into lunch boxes and onto long bus journeys. The leaves are roasted until crisp with chana and urad dal, black pepper, cumin and red chilli, then ground into a fragrant podi. The common mistake is roasting wet leaves: they steam instead of crisp, and the powder clumps. Dry them well on a towel first. Chef's tip: grind a double batch of the podi and store it airtight; it keeps for two weeks and makes lunch in five minutes.

23 minIndianRice & GrainsVeganGluten free
by KrazyBadal 0 views

Mangai sadam (raw mango rice)

When hard green mangoes pile up at the markets of Tamil Nadu in April and May, school lunch boxes fill with mangai sadam, sour and fresh like lemon rice but with a fruitier bite. Grated raw mango is cooked only briefly in a mustard, chana dal and curry leaf tempering so it softens but keeps its tang. The mistake is overcooking the mango into mush, which makes the rice sticky; two or three minutes is enough. Chef's tip: taste the mango first. A very sour one needs a pinch of sugar, and a half-ripe one needs a squeeze of lemon at the end.

22 minIndianRice & GrainsVeganGluten free
by KrazyBadal 0 views

Verkadalai sadam (peanut rice)

Peanut rice is the filling variety rice that Tamil and Kannada parents send when the school day ends with games: roasted peanuts, dry coconut, sesame and red chillies are ground into a coarse powder and tossed through rice in a curry leaf tempering. It tastes a little like a savoury peanut brittle, and it stays good at room temperature for hours. The mistake is grinding the peanuts too long; they turn into peanut butter and the rice clumps. Pulse in short bursts and stop while it is still sandy. Chef's tip: keep a few whole roasted peanuts aside and add them at the end for crunch.

23 minIndianRice & GrainsVeganGluten free
by KrazyBadal 0 views

Ellu sadam (sesame rice)

In Tamil homes ellu sadam is cooked on Saturdays and temple days, and it is one of the variety rices that keeps best in a school lunch box, because the dry sesame powder soaks up the oil and does not spoil the way coconut rice can. The powder is roasted from black sesame, urad dal and dried red chillies, ground coarse and tossed through plain rice with a nutty gingelly oil tempering. The usual mistake is roasting the sesame too hard: it turns bitter within seconds, so take it off as soon as it starts to pop and smell toasty. Chef's tip: pound the powder rather than blitzing it to dust, so you keep a little crunch from the dal.

20 minIndianRice & GrainsVeganGluten free
by KrazyBadal 0 views

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
by KrazyBadal 0 views

Kothamalli sadam (coriander rice)

Chennai mothers turn a big bunch of coriander into this bright green rice when they want a lunch box that looks fresh and smells of the market. The leaves and stems are ground with green chilli, coconut, ginger and a little tamarind, then fried in oil until the raw grassy smell goes and the paste turns a deeper green. The mistake is adding the paste and the rice together: the paste stays raw and the rice goes dull and sour. Cook the paste first until it leaves the sides of the pan. Chef's tip: keep the coriander stems; they carry more flavour than the leaves and grind into a smoother paste.

25 minIndianRice & GrainsVeganGluten free
by KrazyBadal 0 views

ThiafCaramelised peanuts

In Dakar, thiaf sellers sit beside big blackened pans of hot sand outside Sandaga market, near Place de l'Indépendance and on the quay for the Gorée ferry, stirring peanuts through the sand until they roast evenly. Some are sold plain and salted; the sweet ones, thiaf sucré, are tumbled in boiling sugar until they wear a crunchy, glassy shell. This home version dry-roasts the nuts in a heavy pan instead of sand, then caramelises them with a pinch of salt. It is an afternoon snack bought in a twist of paper and nibbled on the walk home. It contains peanuts, and whole nuts are a choking risk for children under five. Chef's tip: keep stirring after the sugar turns sandy; a few minutes more melts it into glossy amber patches.

20 minSenegaleseSnacks & StartersVeganGluten free
by KrazyBadal 0 views

Puri bhajiPuffed bread with potato curry

In Mumbai, Pune and across Gujarat, puri bhaji is what goes into the steel dabba on exam days and into the bag for a long train ride: small puffed puris and a dry, sunny-yellow potato bhaji spiked with mustard seeds, green chilli and curry leaves. Because the bhaji is dry, it never soaks the puris, and both taste good at room temperature by lunchtime. The common mistake is a soft dough, which drinks oil and gives flat, greasy puris; knead it stiff, like a firm chapati dough. Chef's tip: mash only a third of the potatoes and leave the rest in rough chunks, so the bhaji clings together in the box without turning to paste.

45 minIndianVegetarianVegan
by KrazyBadal 0 views

Kesar pendaSaffron milk pendas

In Ahmedabad, any good news, from exam results to a new home or a newborn, means a box of kesar penda passed around the office and the street. These are soft, creamy pendas of fresh mawa cooked briefly with sugar and plenty of saffron, so they stay pale gold and fudgy, quite unlike the browned pedas of Mathura or Dharwad. The common mistake is overcooking the mawa once the sugar goes in, which turns the pendas dry and cracked at the edges. Chef's tip: stop cooking as soon as a small piece rolls into a smooth ball between your palms; they firm up as they cool.

30 minIndianIndian SweetsGluten free
by KrazyBadal 0 views

Capsicum rice (capsicum bath)

Every Bengaluru darshini has its own capsicum bath, and at home it is a favourite for office lunch boxes because the peppers stay crunchy until noon. Green peppers are sautéed just until glossy, then tossed with rice and a freshly roasted powder of coriander seeds, chana dal, dry coconut and red chillies. The mistake is cooking the peppers until soft; they release water and the rice turns soggy, so keep them bright and crisp. Chef's tip: add the powder to the hot oil off the heat for a few seconds before the rice goes in; it blooms the spices without burning the coconut.

35 minIndianRice & GrainsVeganGluten free
by KrazyBadal 0 views

Pane toscanoUnsalted Tuscan bread

Pane toscano, called pane sciocco ('foolish' or 'bland' bread) in Florence and Siena, is the saltless loaf that Tuscans have eaten for centuries; legend blames a medieval salt tax. It has a thick, crackly crust and an open, chewy crumb, and it is made to be eaten with salty prosciutto, pecorino and ribollita, or soaked in panzanella and pappa al pomodoro. There is no salt in the dough: about 0.0 g salt per slice. The usual mistake is under-proving: without salt the dough rises fast, and with too little rest it tastes floury; a starter and a slow rise give it flavour. Chef's tip: bake with steam (a tray of boiling water in the oven) for the first 15 minutes, which is what gives the crust its proper Tuscan crunch.

70 minItalianBreads & ParathasVegan
by KrazyBadal 0 views

Cơm nắm muối vừngRice blocks with sesame salt

Before trains, buses and school trips, families in northern Vietnam press warm rice into firm, dense blocks and wrap them in banana leaf or paper with a twist of muối vừng, toasted sesame and peanut salt, for dipping. It is humble, filling and keeps its shape for a whole day's journey. Peanuts and sesame are both allergens. The common mistake is using cold or loose rice, which will not stick; it must be pressed hot. Chef's tip: mix a handful of sticky rice into ordinary jasmine rice before cooking, and the blocks hold together firmly without being gluey.

40 minVietnameseRice & GrainsVeganGluten free
by KrazyBadal 0 views

DashmiMilk and jaggery flatbread

Dashmi is the bread Maharashtrian mothers make for pilgrimages, school trips and the first days of a long journey: wholewheat dough kneaded with warm milk instead of water and sweetened with jaggery, cooked on a tawa until soft and spotted. Milk and ghee keep it tender for two or three days without a fridge in cool weather, and children eat it plain or with pickle. The common mistake is rolling it too thin and cooking it on a fierce tawa, which makes it crisp like a khakhra; it should stay soft and pliable. Chef's tip: stack the dashmis in a cloth as they come off the tawa, so the trapped steam softens them further.

40 minIndianBreads & Parathas
by KrazyBadal 0 views

ShibazukeRed shiso aubergine pickle

Shibazuke comes from Ohara, in the hills north of Kyoto, where summer aubergines, cucumbers and myoga ginger are pressed with salt and red shiso leaves until everything turns a vivid purple and pleasantly sour. A few slivers sit beside the rice in Kyoto bento boxes. This home version is lightly fermented for a day under a weight. The common mistake is too little weight: the vegetables must sit under their own brine or they spoil instead of souring. Chef's tip: rub the shiso with salt and squeeze out its first dark, bitter juice before it ever touches the vegetables.

30 minJapaneseSidesVeganGluten free
by KrazyBadal 0 views

Wakame gohanWakame rice

Wakame gohan is the green-flecked rice that turns up in Japanese school lunches and convenience-store onigiri: plain rice mixed with salted, toasted wakame flakes and sesame. At home you make your own seasoning in five minutes from a pack of dried cut wakame. The common mistake is soaking the wakame first, which gives slimy rice; it should go in dry and crisp so it softens only with the rice's steam. Chef's tip: shape onigiri with wet, salted hands while the rice is hot, then cool them fast on a plate before wrapping for the lunchbox.

10 minJapaneseRice & GrainsVegan
by KrazyBadal 0 views

Satsumaimo gohanSweet potato rice

When the first purple-skinned satsumaimo arrive in Japanese shops in October, families cook them right into the rice pot: the cubes turn soft and honeyed, and a sprinkle of black sesame and salt makes it taste like autumn. It is a favourite in children's bento boxes and needs nothing but a pickle on the side. The common mistake is skipping the soak for the sweet potato, so it bleeds starch and turns the rice grey and gummy. Chef's tip: leave the skin on; it holds each cube together and gives the rice its purple-and-gold look.

60 minJapaneseRice & GrainsVeganGluten free
by KrazyBadal 0 views

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
by KrazyBadal 0 views

Kyuchan cucumber pickle

Kyuchan is the sweet-salty soy pickle that Japanese mothers tuck into the corner of a bento: thin coins of cucumber that stay crunchy for days thanks to an old trick of pouring hot pickling liquid over them several times. It brightens plain rice and cuts the richness of fried karaage-style dishes. The common mistake is simmering the cucumbers in the sauce, which makes them soft and grey; they should only ever sit in hot liquid off the heat. Chef's tip: squeeze the salted cucumbers really hard in a cloth, because every drop of water you remove is crunch you keep.

45 minJapaneseSidesVegan
by KrazyBadal 0 views

Yukari shiso saltRed shiso rice seasoning

Yukari is the bright purple, salty-sour shaker that Japanese parents sprinkle over plain rice so that a bento looks cheerful and tastes of something even when it has gone cold. Traditionally it is made from the red shiso leaves left after pickling umeboshi plums; this home version gets the same flavour by salting and souring fresh red shiso in early summer. The common mistake is drying the leaves too hot, which turns them brown and bitter. Chef's tip: keep the oven no hotter than 80 °C and leave the door ajar, and the colour stays a jewel-like magenta.

120 minJapaneseBasicsVeganGluten free
by KrazyBadal 0 views

DhebraPearl millet flatbreads

Gujarati families pack a stack of dhebra for every train journey, picnic and tiffin box, because the yogurt and oil in the dough keep these spicy millet and fenugreek flatbreads soft for two or three days. They are thicker than a thepla and earthy from the bajra, and they are eaten with pickle, chhundo or a cup of tea. The common mistake is adding too much water at once: the yogurt and fenugreek release moisture as you knead, and a slack dough sticks and tears. Chef's tip: pat them out on a damp cloth or between two sheets of plastic rather than rolling, the way Gujarati kitchens do, so the delicate millet dough does not crack.

40 minIndianBreads & Parathas
by KrazyBadal 0 views

Neer mor (spiced buttermilk)

From April to June, when Chennai and Madurai bake at forty degrees, temples, shops and political parties set up 'thaneer pandhal' sheds by the roadside, offering free neer mor to every passer-by from great clay pots. At home it comes after a rice meal of sambar and rasam, or in the middle of the afternoon. The curd is churned and thinned with water until barely white, then seasoned with green chilli, ginger, curry leaves, coriander and a pinch of asafoetida, sometimes finished with a tempering of mustard seeds. It should be very thin, salty, tangy and herby, with a little chilli heat and a lingering savoury scent. The common mistake is using too little water: it then drinks like a heavy lassi rather than a thirst-quencher. Aim for about one part curd to four parts water. It is ready when the buttermilk is smooth, cold and pale green-flecked, and smells of curry leaf. It keeps a day in the fridge. Chef's tip: crush the ginger, chilli and curry leaves rather than chopping them; bruising releases far more flavour into the thin liquid.

12 minIndianDrinksGluten free
by KrazyBadal 0 views

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
by KrazyBadal 0 views

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
by KrazyBadal 0 views

Showing 24 of 3,470 recipes

Show more recipes

Page 55 of 145

More No onion & garlic ideas

Other diets