Recipes

All recipes

Vegetarian, or something you can't eat? Set your diet once and we'll hide recipes that don't fit.

Filters (5)

2,372 recipes

Kaju curryCashew curry

Walk along any wedding buffet in Pune, Mumbai or Ahmedabad and there is usually a chafing dish of kaju curry near the paneer, with guests going back for seconds. Whole cashews are fried in ghee until golden, which makes them crunchy outside and buttery inside, then folded into a rich onion and tomato gravy thickened with more cashews, finished with cream and kasuri methi. The gravy is orange, smooth and rounded with a touch of sweetness; it should taste of roasted nuts and gentle spice, not fire. Gujarati restaurants often serve a spicier Kathiyawadi version, but the wedding style here is the mild one. Eat it with butter naan, tandoori roti or jeera rice. Common mistake: adding the fried cashews too early; they soak up the gravy and turn soft, so fold them in just before serving. Chef's tip: keep a few fried cashews back and scatter them on top at the table so every spoonful has some crunch.

40 min

Indian Curries

by KrazyBadal 0 views

Dum ka roatBaked semolina and khoya cake

Dum ka roat is baked in Hyderabadi homes and bakeries in the first ten days of Muharram, and boxes of it are shared with neighbours and at majlis gatherings in the Old City. It is closer to a dense shortbread than a sponge: coarse semolina soaked overnight in ghee and milk, mixed with khoya, sugar, eggs, cardamom and nutmeg, then baked slowly until golden and crumbly with a crunchy almond top. It contains egg, so it is vegetarian with egg, not vegan. Each piece tastes of browned butter, milk and spice, and it keeps for a week in a tin. Eat it with Irani chai. The common mistake is skipping the overnight rest: the semolina stays gritty and the roat falls apart. Chef's tip: bake low and slow, at 160 °C, until the top is deep golden and a skewer comes out with moist crumbs; at higher heat the edges burn before the khoya centre has set.

70 min

Indian Baking

by KrazyBadal 0 views

VattayappamSteamed rice and coconut cake

In Syrian Christian homes in Kottayam and Thiruvalla, vattayappam is the sweet that appears on Christmas and Easter mornings and goes in boxes to every neighbour. A batter of raw rice and coconut is fermented until airy, sweetened, flavoured with cardamom and steamed in a round plate until it rises into a fluffy, honeycombed cake. It is light, moist and gently sweet, with a faint tang from the ferment. Grandmothers used kallu (coconut toddy) to ferment it; this recipe uses dried yeast instead and contains no alcohol at all. Eat it warm with tea, or alongside chicken stew for breakfast. The common mistake is a batter that is too thick: it steams heavy and dense. It should pour like thick pancake batter. Rice and coconut only, so it is naturally gluten-free and vegan. Chef's tip: cook a spoon of the soaked rice into a soft porridge (kurukku) and grind it in; that is what gives vattayappam its fine, silky crumb.

60 min

Indian Baking

by KrazyBadal 0 views

Ladi pavSoft pull-apart bread rolls

Pav came to Mumbai with the Portuguese and was taken up by the city's Goan and Irani bakeries, and today it is the bread every street snack depends on: vada pav, misal pav, bhurji pav, dabeli and pav bhaji. A ladi is a slab of rolls baked touching each other, so their sides stay pale and fluffy and they tear apart with soft white edges and a thin golden top. This home version uses milk and a little butter for a tender, slightly sweet crumb that holds up to a buttery tawa toast. It bakes in an ordinary oven at 190 °C (170 °C fan). Common mistake: baking the pav too long or too hot, so the crust turns hard and brown; take it out the moment the tops are golden and brush with butter at once. Chef's tip: cover the hot ladi with a clean cloth as it cools; the trapped steam is what gives that typical bakery softness.

50 min

Indian Baking

by KrazyBadal 0 views

Langouste à la vanilleLobster in vanilla cream

Anjouan and Grande Comore grow some of the world's most fragrant vanilla, and the islands' grandest dish pairs it with spiny lobster from the surrounding reefs. Served at weddings and in seafront restaurants in Moroni, it brings sweet, firm lobster to the table in a pale cream sauce where the vanilla tastes warm and floral rather than sugary, sharpened with lime and a touch of chilli. Frozen raw spiny lobster tails, thawed overnight in the fridge, work beautifully; a ready-cooked lobster just needs warming through. Serve it with plain white rice or fried green banana. Chef's tip: the classic mistake is overcooking, which turns lobster rubbery, so take it from the pan the moment the flesh turns opaque and let the sauce finish the job.

45 min

Mauritian Fish

by KrazyBadal 0 views

Pâté créolePork and chicken pie

Christmas Eve, New Year and big christenings in Réunion are not complete without a pâté créole, a deep, golden shortcrust pie filled with pork and chicken that have spent a night soaking up garlic, ginger, thyme, parsley and four-spice. It bakes slowly so the meat cooks in its own juices into a tender, fragrant filling that slices neatly, and it is served warm or at room temperature with a green salad. Families often order one from the local baker or traiteur, but it is a satisfying weekend project at home. Because the filling goes in raw, the usual mistake is cutting the meat too large and taking the pie out too early; dice it small and check the centre with a thermometer. Chef's tip: keep a little hole in the middle of the lid; it lets steam escape so the crust stays crisp, and it is exactly where the thermometer goes.

180 min

Mauritian Baking

by KrazyBadal 0 views

Cari ti jacquesYoung jackfruit curry

When the jackfruit trees around Saint-Louis and Saint-Joseph drop their small green fruit, Réunion cooks turn them into cari ti jacques, long-simmered until the flesh shreds into soft, meaty strands soaked in turmeric, tomato, garlic and thyme. The island's classic version is cooked with smoked pork, but this one leaves the meat out entirely and lets the tomato and slow cooking carry it, with a pinch of smoked paprika for the smoky note. Serve it with white rice, beans or lentils and a sharp rougail. The common mistake is stopping too early: jackfruit that is only just tender tastes rubbery, and it needs a full hour for the pieces to fall apart when pressed. Chef's tip: if you use tinned young jackfruit, rinse it well and squeeze it gently, as the brine tastes sour and metallic.

90 min

Mauritian Curries

by KrazyBadal 0 views

MacatiaSweet breakfast buns

Bakeries in Saint-Denis and Saint-Paul fill their shelves with macatias before dawn, and they go fast: plump, shiny buns with a close, cotton-soft crumb and just enough sugar to taste sweet with black coffee. Children take them to school, workers tear one open on the bus, and people split them and fill them with butter, cheese or even a spoon of cari for a quick lunch. Some bakers add grated coconut and call them macatia coco. The commonest mistake is using milk that is too hot, which kills the yeast; it should feel just warm on your wrist. Chef's tip: brush the buns with a little milk as soon as they come out of the oven and cover them with a cloth, which keeps the crust soft rather than crisp.

150 min

Mauritian Baking

by KrazyBadal 0 views

Bourzwa grilléGrilled red snapper

Bourzwa, the red snapper pulled from the reefs off Mahé, is the fish Seychellois choose for a beach barbecue or a Saturday family grill at Anse Royale. It goes on the coals whole, slashed and rubbed with a rough Creole paste of garlic, ginger, chilli, thyme and lime, and comes off with crackling, smoky skin and sweet, moist white flesh. Serve it with Creole rice, lentils, a tomato satini and a dish of breadfruit or green banana, with extra lime and chilli at the table. The usual mistake is moving the fish too soon: if it sticks, wait another minute and it will release once the skin has crisped. Chef's tip: oil the fish, not just the grill, and cook it in a hinged fish basket if you have one, so turning it is easy.

40 min

Mauritian Fish

by KrazyBadal 0 views

Danyachi amtiPeanut curry

On fast days in Maharashtra, when dal is off the menu, danyachi amti takes its place. Roasted peanuts are ground smooth with green chilli, then simmered with water, a cumin tadka, kokum and a little jaggery into a pale, creamy curry with a sour, slightly sweet and spicy taste. It is ladled over sabudana khichdi or vari tandul (barnyard millet) bhagar, loosening them and adding protein to a fasting meal, and it goes well with upvasachi batata bhaji on the side. Use sendha namak so it suits the fast; ghee is the usual fat in many homes, oil keeps it vegan. It thickens a lot as it stands, so thin it with hot water before serving. Chef's tip: grind the peanut paste really smooth and whisk it into the water before heating; a coarse grind leaves the amti gritty and it splits as it boils.

30 min

Indian Curries

by KrazyBadal 0 views

BolinhasSemolina and coconut cookies

Bolinhas (small balls in Portuguese) are the cookies Goan Catholic families bake in batches for the Christmas kuswar, the tins of sweets sent to friends and neighbours in Panjim and Salcete in mid-December. Fresh coconut is cooked briefly in a sugar syrup, mixed with semolina and left overnight so the grains soften, then bound with butter and egg yolks, shaped into small balls, marked with a fork or a cross and baked until golden. The texture is sandy and crumbly outside with a chewy coconut centre, and they smell of cardamom and browned butter. They contain egg yolk, so they are vegetarian with egg, not vegan. The common mistake is baking them the same day: unsoaked semolina stays gritty and the cookies spread. Chef's tip: shape with slightly damp hands and keep them small, about 3 cm; they puff a little and need room on the tray.

55 min

Indian Baking

by KrazyBadal 0 views

Ulli theeyalShallots in roasted coconut gravy

Theeyal comes from the word for burnt, and the colour gives it away: grated coconut and coriander seeds are roasted together in a dry pan until deep brown, then ground into a paste that turns a sour tamarind gravy almost black. Ulli (shallot) theeyal is the version most Malayali grandmothers make for Onam and for ordinary weekday lunches in Palakkad and Thrissur, with dozens of whole small onions softened in coconut oil until sweet. It tastes smoky, sour and slightly sweet all at once, and it is thick enough to cling to rice. Serve with hot matta rice, a thoran and papadam. The mistake everyone makes once is burning the coconut: it must be roasted on a low flame and taken off when it is the colour of strong coffee, never black. Gluten-free with gluten-free asafoetida. Chef's tip: grind the roasted coconut while it is still warm, so the oil releases and the paste turns smooth and glossy.

50 min

Indian Curries

by KrazyBadal 0 views

MtsololaFish with green banana and cassava

Mtsolola is the dish Comorians on Grande Comore and Anjouan miss most when they live abroad: chunks of green banana and cassava simmered in coconut milk with steaks of firm fish laid on top, cooked in one big pot for family meals and big gatherings. The vegetables turn soft and creamy at the edges and soak up the coconut, while the fish stays in moist pieces seasoned with garlic, lime and a little chilli. Eat it on its own from deep plates, with a fresh chilli and lime relish on the side, and mkatra foutra to mop up the sauce. Cassava must always be peeled and boiled thoroughly before eating; buy sweet cassava, fresh or frozen, and discard its first cooking water. Chef's tip: add the fish only once the banana is nearly tender, because fish put in at the start breaks into shreds.

75 min

Mauritian Fish

by KrazyBadal 0 views

Kali gajar ki kanjiFermented black carrot drink

When the last black carrots of winter reach Punjabi and UP markets in February and March, kitchens start a jar of kanji. The carrots are cut into fingers, steeped in water with crushed mustard seed, salt and chilli, and left in the sun for a few days until the liquid turns deep purple, sour and sharp enough to tickle your nose. It is drunk by the glass before meals around Holi as a digestive and a spring tonic, and the soft, tangy carrot sticks are eaten too. The flavour is like a lively pickle brine, earthy from the carrots and peppery from mustard. Use a glass or ceramic jar that you have washed and dried completely, keep the vegetables under the water, stir with a clean dry spoon, and discard if mould or an unpleasant smell appears. Chef's tip: a small beetroot deepens the colour if your carrots are more red than black, but don't overdo it or the kanji tastes earthy and sweet.

20 min

Indian Drinks

by KrazyBadal 0 views

Katachi amtiSweet-sour chana dal stock curry

When Maharashtrian homes cook chana dal for the puran on Holi, the cooking liquid is drained off before the dal is sweetened, and nothing goes to waste: that starchy, nutty stock, the kat, becomes katachi amti. Tempered with mustard, cumin and curry leaves, then simmered with roasted dry coconut, goda masala, tamarind and jaggery, it turns into a thin, hot, sweet-and-sour dal that is poured over puran poli or drunk from a bowl alongside it. The spice balances the rich sweet bread perfectly, which is why the two always appear together on Holi and Gudi Padwa thalis. If you are not making puran poli, cook 150 g chana dal in 1 litre of water until soft, drain off the liquid for this and use the dal for something else. Use gluten-free asafoetida and a goda masala made without wheat for a gluten-free amti. Chef's tip: keep it thin, like rasam; it is meant to soak into the poli, not sit on it.

45 min

Indian Curries

by KrazyBadal 0 views

Navratan kormaNine-jewel vegetable korma

Legend ties the name to the nine gems (navratna) of Akbar's court, and the dish lives up to it: nine kinds of vegetables, paneer, fruit and nuts in an ivory gravy that is mild, rich and a little sweet. It is a fixture of North Indian wedding buffets and restaurant menus, often the one curry children and spice-shy guests head straight for. The gravy is a Mughlai white base, made from onions boiled (not browned) and ground with cashews, cooked gently in ghee with whole spices, yogurt and cream. Each vegetable is cooked separately so it stays bright and holds its shape, and pineapple and raisins go in at the end for little bursts of sweetness. Serve it with jeera rice, naan or laccha paratha and a sharp onion salad on the side. Common mistake: browning the onions; they colour the gravy beige and make it taste like any other curry. Keep the heat gentle once the yogurt is in, so it does not split. Chef's tip: a pinch of white pepper and a drop of kewra water at the end give the restaurant flavour without adding chilli heat.

65 min

Indian Curries

by KrazyBadal 0 views

Lentilles de CilaosMountain lentils

High in the volcanic cirque of Cilaos, farmers grow tiny brown-green lentils on terraces, and the whole island prizes them: they hold their shape, taste nutty and mineral, and turn up beside every kind of cari, with a mound of white rice and a spoon of rougail. The village holds a lentil festival each autumn, and a pot of lentilles is a fixture of family Sunday lunches across Réunion. Outside the island, use small French green or brown lentils, which behave in the same way. Don't let them boil hard; a fierce boil splits the skins and turns the pot into mush, so keep it at a gentle bubble. Chef's tip: take the time to brown the onions properly before the lentils go in, because that slow, sweet browning is what gives the sauce its depth.

60 min

Mauritian Curries

by KrazyBadal 0 views

Leche con plátanoBanana milk

Ask anyone who grew up in Chile, from Arica to Punta Arenas, what they drank after school and many will say leche con plátano. It is made in a blender in two minutes, usually at onces, the late-afternoon tea, alongside marraqueta rolls with butter or avocado, and it is the first thing many children learn to make by themselves. It is pale, foamy and thick enough to leave a moustache, tasting simply of sweet ripe banana and cold milk, sometimes with a pinch of cinnamon. The common mistake is making it ahead: within half an hour the banana turns the milk greyish-beige and the foam collapses, so blend it just before drinking. It is ready when it is completely smooth, light and frothy, with no banana lumps at the bottom of the jug. Use bananas with a few brown freckles: they are sweet enough that you may need little or no sugar. Chef's tip: slice and freeze overripe bananas, then blend them straight from the freezer; the drink comes out icy and extra thick without any ice.

5 min

Chilean Drinks

by KrazyBadal 1 views

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 minScandinavian Baking

by KrazyBadal 0 views

AmasiFermented milk with crumbly pap

Thick, tangy amasi was once soured in calabashes in Zulu and Xhosa homesteads, and it is still the drink-cum-meal that many South Africans crave on a hot afternoon, poured over crumbly pap as umvubo. At home it is easy and safe with pasteurised full-fat milk and a spoon of live cultured buttermilk as the starter; never use raw milk. Expect something like a pourable, sharper yoghurt with soft curds, cooling against the dry, crumbly maize. The common mistake is fermenting somewhere too warm, which makes the milk separate into watery whey and rubbery lumps. Chef's tip: once it has set, chill it for a few hours before eating; the cold firms the curd and rounds out the sourness.

40 min

South African Drinks

by KrazyBadal 1 views

BulanglangMixed vegetable stew

Bulanglang is the plain, light vegetable soup of Batangas and the Tagalog provinces, made in farmhouses at lunchtime from whatever is in the garden: squash, okra, string beans, eggplant and a handful of malunggay or sweet potato leaves. Instead of stock it uses hugas bigas, the cloudy water from washing rice, which gives the broth a soft, milky body. It is often eaten with grilled fish and a dip of bagoong; this version stays vegan and is served with a soy-and-calamansi dip. The usual mistake is boiling everything together from the start, which leaves mushy squash and raw-tasting okra; add the vegetables in order of firmness. Chef's tip: save the second rice wash, not the first, for the cleanest, creamiest broth.

30 min

Filipino Soups

by KrazyBadal 0 views

Pathola currySnake gourd coconut curry

Pathola curry is a quick, gentle white curry from everyday Sri Lankan rice-and-curry lunches, especially loved in the south where snake gourd grows on trellises behind most houses. Thin half-moons of gourd simmer for a few minutes in coconut milk with turmeric, green chilli, curry leaves and a pinch of fenugreek, so they stay pale green, soft and juicy. Serve it with rice, dal and a fiery sambol. The usual mistake is overcooking, which turns the gourd watery and grey; pull it off as soon as it is translucent. Chef's tip: scrape the soft white pith and seeds out with a spoon; they water the curry down.

25 min

Sri Lankan Curries

by KrazyBadal 0 views

Beijing douzhiFermented mung bean drink

Douzhi is the most famous acquired taste in Beijing: a hot, grey-green, sour drink made from the liquid left when mung beans are ground for starch, then fermented. Old Beijingers sip it at breakfast with crisp jiaoquan rings and shredded salted mustard pickles, and visitors either love it or never try it twice. At home you make a small batch by blending mung beans, settling out the starch and fermenting the cloudy water for a day. The mistake is letting it boil hard: it separates into watery and thick layers, so keep it at a gentle bubble. It must smell cleanly sour like yogurt; throw it away if it smells rotten, has mould, or turns pink or slimy. Chef's tip: stir it continuously as it heats and add a splash of the thinner liquid at the end, which keeps the classic smooth, slightly thick texture.

1440 min

Chinese Drinks

by KrazyBadal 0 views

Moreton Bay bugsSlipper lobster with garlic butter

Moreton Bay bugs are the flat, shovel-nosed slipper lobsters caught off the Queensland coast around Brisbane and the Sunshine Coast, and for Queenslanders they are a summer treat, split and grilled at the beach house. The tail meat is sweet and rich, somewhere between lobster and prawn. Buy them raw, frozen or fresh, from a fishmonger and ask them to halve them if you like. A common mistake is overcooking, which makes the meat rubbery; it is ready the moment it turns white. Chef's tip: grill flesh side down first to mark it, then turn and baste in the shell.

18 min

Australian Fish

by KrazyBadal 2 views

Showing 24 of 2,372 recipes

Show more recipes

Page 1 of 99