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312 recipes

Halape (හලපේ, finger-millet and jaggery parcels steamed in leaves)Finger millet and jaggery leaf parcels

In village homes in the south and the hill country, halape is an afternoon snack and a temple-day treat, steamed in the large, heart-shaped leaves of the kenda tree, which leave a faint grassy perfume. The dough is kurakkan, finger-millet flour, which is brick-brown, slightly bitter and very filling; it wraps a sweet layer of grated coconut and dark kithul jaggery. Once steamed, the parcels are dense, moist and fudgy, a little like a rustic steamed pudding, and they are best warm with a cup of plain tea. Nothing here was ever made with egg: steaming sets the millet starch and the jaggery melts into the coconut and holds it together. Banana leaves work well if you cannot find kenda. Chef's tip: the common mistake is spreading the dough too thick; keep it about 5 mm so the middle steams through before the outside turns hard.

55 minSri LankanDessertsVeganGluten free
by KrazyBadal 0 views

Wandu appa (වංඩු ආප්ප, fermented rice cakes steamed in leaf cones)Steamed rice treacle cakes

Wandu appa are sold in morning markets and at roadside kades all over the island, and they are one of the sweets that appear on the table for Avurudu. A batter of rice flour, coconut milk and kithul treacle is left to ferment for a few hours, then poured into small cones of kenda or jak leaf and steamed. They puff into tender, spongy domes with a gentle sourness, a caramel note from the treacle and the leafy aroma of their wrappers. Eat them warm for breakfast or with afternoon tea. They are naturally egg-free: yeast does the lifting that whisked eggs would do in a sponge, and the rice starch sets the bubbles in place as it steams. Banana-leaf cones or small paper-lined cups work too. Chef's tip: the common mistake is filling the cones to the brim; fill them two-thirds full so they rise into a dome instead of spilling over.

240 minSri LankanDessertsVeganGluten free
by KrazyBadal 0 views

Lavariya (ලැවරියා, string-hopper parcels with coconut treacle filling)

Lavariya turns up on the Sinhala and Tamil New Year table in mid-April, when households across Sri Lanka lay out a spread of sweets after the auspicious hour. It starts as string-hopper dough: roasted rice flour scalded with boiling water and pressed through a mould into fine noodles. Here the noodles are piped in a coil, filled with pani pol, grated coconut cooked down in kithul treacle with cardamom, then folded into a half-moon and steamed. The result is soft, lacy and springy outside, with a sticky, smoky-sweet centre. Serve warm with plain tea or as part of an Avurudu platter with kokis and kavum. It is naturally egg-free: the boiling water cooks and swells the rice starch so the dough holds its shape, and the thick treacle binds the coconut. Chef's tip: the common mistake is using warm rather than boiling water; the dough then crumbles in the press, so pour it straight off the boil and mix with a spoon until cool enough to knead.

80 minSri LankanDessertsVeganGluten free
by KrazyBadal 0 views

ParihuelaSpicy seafood soup

Parihuela is the big weekend seafood soup of Callao and the Peruvian coast, eaten at long Sunday lunches in cevicherías and praised as a cure for tiredness and late nights. A deep red broth of ají panca, ají amarillo, tomato and fish stock is loaded with chunks of fish, prawns, squid and mussels. A portion gives about 30 g of protein, from the fish and shellfish, for roughly 300 kcal. Some cooks add chicha de jora or beer; this version has none. The common mistake is adding all the seafood at once: squid and prawns turn rubbery while the fish cooks, so they go in last. Before cooking, discard any mussels that stay open when tapped, and after cooking discard any that stay shut. Chef's tip: fry the chilli pastes in the oil until they darken and smell sweet; that toasted ají is what gives parihuela its depth.

70 minPeruvianFishGluten freeSpicy
by KrazyBadal 0 views

Aguadito de polloCoriander chicken rice soup

Aguadito is the soup Lima serves in the small hours: at the end of a wedding, after New Year's Eve and at weekend family lunches, it is ladled out thick and steaming to revive everyone. Rice simmers in chicken broth coloured deep green with blended coriander and warmed with yellow ají amarillo, along with peas, carrot, pepper, sweetcorn and potato. A portion gives about 24 g of protein, from the chicken with a little from the rice and peas, for around 480 kcal. The common mistake is adding the coriander purée too early: cooked for long it turns khaki and loses its fresh taste, so stir it in for the last 10 minutes. The chicken must reach 74 °C at the bone. Chef's tip: blend a handful of spinach with the coriander; it keeps the colour vivid green without changing the flavour.

75 minPeruvianSoupsGluten free
by KrazyBadal 0 views

Chilcano de pescadoClear fish broth

In the fishermen's terminals of Chorrillos and Callao, chilcano is what you drink on a Sunday morning after a long night: a clear, gingery broth made from the heads and bones left over from cleaning fish for ceviche, with chunks of fish, red onion, chilli and a squeeze of lime in the bowl. It is light and warming, around 160 kcal a bowl, and still gives about 24 g of protein from the fish fillet and the broth. The common mistake is squeezing the lime into the pot while it boils, which turns it bitter; add it to each bowl at the table. Don't boil the bones for more than 30 minutes either, or the broth turns cloudy and harsh. Chef's tip: ask the fishmonger for heads and frames from mild white fish like sea bass or cod, and leave out oily fish such as mackerel, which makes the broth strong and fishy.

55 minPeruvianSoupsGluten freeSpicy
by KrazyBadal 0 views

Kola kandaHerbal rice and coconut porridge

Kola kanda is a Sri Lankan breakfast porridge, sold in small cups at roadside stalls and morning markets in Colombo and drunk warm before work. Red rice is cooked soft with garlic, then blended greens, traditionally gotu kola, and coconut milk turn it a vivid green with a fresh, slightly grassy flavour. It is served with a piece of jaggery to nibble between sips. The mistake to avoid is boiling it after the greens go in, which turns the colour olive and the taste stewed. Chef's tip: crack the red rice in a spice grinder first; the broken grains cook in about 20 minutes and give the classic loose, creamy texture.

30 minSri LankanBreakfast & BrunchVeganGluten free
by KrazyBadal 0 views

TopfengolatschenSweet quark puff pastry squares

A Topfengolatsche is what Viennese office workers grab from the bakery on the way in, and what grandparents order with a Melange in a coffee house on a Sunday afternoon. The corners of a puff pastry square are folded over a lemony, vanilla-scented filling of Topfen (Austrian quark) with plump raisins, and the top gets a thin white glaze. It is flaky, light and not too sweet. Raisins are sometimes soaked in rum; warm water or orange juice works just as well, and the recipe below is alcohol-free. Wet quark is the classic problem, because it turns the filling runny and it leaks out in the oven. Chef's tip: hang the quark in a sieve lined with a clean cloth for an hour, or squeeze it, until it is as thick as soft cream cheese.

57 minAustrianBaking
by KrazyBadal 0 views

Chicharrón de pescadoCrisp fried fish chunks

Up and down the Peruvian coast, from Chorrillos in Lima to the beaches of Piura, chicharrón de pescado is the crunchy plate ordered alongside ceviche at a long seafood lunch: bite-size chunks of firm white fish marinated briefly in garlic and lime, dusted in flour and fried, then served with fried cassava, salsa criolla and tartar or rocoto sauce. Using frozen peeled cassava keeps it to half an hour. The common mistake is leaving the fish in the lime too long: after about ten minutes the acid starts to 'cook' the outside and the coating slips off. Chef's tip: toss the floured pieces in a sieve to shake off every bit of loose flour; a thin coat fries crisp, a thick one turns pasty.

30 minPeruvianFish
by KrazyBadal 0 views

Sri Lankan ribbon cake

Pink, green and yellow stripes of butter cake, held together with thin lines of vanilla buttercream: a slice of ribbon cake is the picture of a Colombo bakery counter and of Sri Lankan birthday parties, where it is cut into fingers and wrapped in greaseproof paper for guests. It's also in Christmas cake boxes and on wedding tea tables. The cake itself is a classic butter cake, soft and sweet, with a little vanilla; the colours are what make it. Overbaking the thin layers is the common slip; the edges brown and the colours turn dull, so check them early. Chef's tip: trim a thin slice off every edge after layering; the bright, clean stripes only show once the browned crust is gone.

115 minSri LankanBaking
by KrazyBadal 0 views

Carrot sambolRaw carrot and coconut salad

Carrot sambol is a fresh, crunchy side found on rice-and-curry plates all over Sri Lanka, from Colombo lunch packets to home tables in Kandy. Grated carrot is tossed with red onion, green chilli, lime juice and a little coconut, so it cuts through rich curries and dhal. Some cooks add Maldive fish; this version leaves it out so it stays vegan. The common mistake is dressing it too early: the salt and lime draw water out of the carrot and you end up with a soggy puddle. Chef's tip: mix everything except the salt and lime ahead, then season just before serving.

10 minSri LankanSaladsVeganGluten free
by KrazyBadal 0 views

Tallarines rojosSpaghetti in red sauce with chicken

Tallarines rojos is the Sunday-lunch and weeknight pasta of homes all over Peru, from Lima to Arequipa: spaghetti in a sweet, deep-red sauce of blended tomato, onion and garlic with a little ají panca and oregano, often with pieces of chicken cooked right in it. Children love it, and it is served with a sprinkle of grated cheese and sometimes a spoon of huancaína on the side. The usual mistake is cooking the sauce too briefly, so it tastes of raw onion; let the blended tomato fry until it darkens and the oil shows at the edges. Chef's tip: a bay leaf and a spoon of ají panca paste give the sauce its Peruvian character; paprika will do if you can't find the paste.

30 minPeruvianPasta & Noodles
by KrazyBadal 0 views

Pejerrey arrebozadoBattered fish fillets with onion salsa

Pejerrey arrebozado is a Lima classic from the cevicherías and home kitchens of the coast, eaten at lunch on a plate with white rice, a heap of sharp salsa criolla and sometimes boiled potato. The pejerrey, a small silverside, is opened into butterflied fillets, dipped in a light egg-and-flour batter and fried golden. Outside Peru, use small fillets of whiting, sole, haddock or tilapia. The batter here uses sparkling water, not beer, so it is alcohol free. The common mistake is frying in oil that isn't hot enough: the batter drinks the oil and turns greasy, so test with a drop of batter first. Chef's tip: make the salsa criolla first and let the onion sit in lime for ten minutes; it softens its bite and turns a pretty pink.

25 minPeruvianFish
by KrazyBadal 0 views

Kärntner ReindlingCinnamon raisin yeast cake

Carinthia's Easter loaf takes its name from the Reindl, the round, deep pan it is baked in, and in southern Austria no Easter basket goes to church without one. Inside the golden yeast crust is a spiral of butter, cinnamon sugar and plump raisins, so every slice shows a dark swirl. Locals eat it two ways: sweet with coffee on Easter morning, or alongside the savoury Easter platter with horseradish. Many bakers soak the raisins in rum overnight; warm water or tea works just as well and keeps it alcohol-free. A dry, crumbly Reindling usually means too much flour went in during kneading, so keep the dough soft and only lightly floured. Chef's tip: butter the pan well and dust it with sugar, which caramelises into a thin crunchy shell.

180 minAustrianBaking
by KrazyBadal 0 views

Seeni sambol bunsOnion relish stuffed buns

Listen for the tinkling tune of a bakery three-wheeler in any Sri Lankan town around four o'clock, and there will be seeni sambol buns on its glass shelves. These soft, slightly sweet buns are filled with seeni sambol, a dark, jammy relish of onions slowly caramelised with chilli, curry leaves, cinnamon and tamarind, so each bite is sweet, sour and fiery at once. They are one of the island's favourite 'short eats', eaten with a cup of sweet milk tea at work, on train journeys or after school. Seeni sambol is usually made with Maldive fish flakes; this vegetarian version leaves them out and leans on a little extra tamarind for depth. A wet, still-warm filling is the commonest cause of soggy, split buns, so cook the onions until almost dry and cool them completely. Chef's tip: make the sambol a day ahead; it keeps for a week in the fridge and its flavour deepens overnight.

158 minSri LankanBreads & ParathasSpicy
by KrazyBadal 0 views

Sri Lankan butter cake

In Sri Lanka a birthday, a school prize-giving or the New Year in April is rarely without butter cake: a dense yet tender, deep-yellow sponge baked in a square tin, cut into neat pieces and wrapped in paper for guests, or iced with pastel butter icing for a child's party. Families from Colombo to Kandy bake it at home, the kitchen filling with the smell of butter and vanilla. It contains milk, egg and gluten. Chef's tip: have every ingredient at the same room temperature, so the batter stays silky and doesn't curdle when the eggs go in.

75 minSri LankanBaking
by KrazyBadal 0 views

ChaplasHollow puffed Andean bread

Walk through Ayacucho's central market at seven in the morning and you will see women selling stacks of chaplas from cloth-lined baskets, still warm from the wood-fired ovens of the Andes. These round wheat breads puff up like pita in the fierce heat, leaving a hollow pocket inside a thin, soft, lightly floury crust. In Ayacucho and Huancavelica they are eaten with sweet coffee or hot emoliente for breakfast, or split and filled with queso fresco, avocado or a spoonful of rocoto sauce. Highland bakers traditionally work in a little lard; vegetable shortening gives the same tenderness and keeps the bread vegan. A cool baking tray is the reason chaplas stay flat, so preheat it thoroughly. Chef's tip: let the rolled rounds rest before baking and flip them upside down onto the tray, so the smooth, dry side meets the heat first and the pocket opens evenly.

149 minPeruvianBreads & ParathasVegan
by KrazyBadal 0 views

Pan chutaAniseed round bread

The small town of Oropesa, half an hour from Cusco, calls itself Peru's bread capital, and its wood-fired bakeries are famous for chuta: big, flat, round loaves as wide as a dinner plate, glossy on top, with a faint sweetness and the warmth of aniseed. Travellers on the road to Puno and Bolivia stop to buy them by the bagful, and families bring them home for All Saints' Day and for sharing with hot coca tea or coffee, fresh cheese and butter. The bakeries traditionally use lard; this version uses vegetable shortening and butter, so it is vegetarian. The make-or-break moment is the proof: chuta is large and flat, and if it goes in under-risen it bakes dense and splits at the rim. Chef's tip: toast the aniseed for a minute in a dry pan and crush it lightly before adding, for a rounder, sweeter perfume.

240 minPeruvianBreads & Parathas
by KrazyBadal 0 views

ErdäpfelstrudelSavoury potato strudel

Austrians, especially in the Mühlviertel of Upper Austria and the Waldviertel, make savoury strudels as often as sweet ones, and Erdäpfelstrudel is a farmhouse favourite for a meatless Friday or a cold evening. Thin pastry wraps a filling of potatoes, fried onion, sour cream, marjoram and parsley, baked until crisp and golden and sliced with a green salad or a dill and sour-cream dip. Bought filo makes it easy at home. The mistake to avoid is a wet filling, which turns the pastry soggy underneath. Chef's tip: cool the filling completely before rolling; warm filling makes the layers stick and tear.

90 minAustrianVegetarian
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 minSri LankanCurriesVeganGluten free
by KrazyBadal 0 views

Refresco de coconaCocona cooler

In Iquitos, Pucallpa and the river towns of Loreto, heat and humidity make a cold refresco part of every lunch, and cocona is one of the favourites sold from plastic jugs at the Belén market. The fruit looks like a fuzzy orange tomato and tastes between tomato, lemon and apricot: very sour, aromatic and juicy. Blended with water and sugar it makes a tangy, golden drink with a light pulp, served with juane or tacacho con cecina. The usual mistake is skipping the fuzz: cocona skin is covered in fine hairs that make the drink scratchy, so rub them off under running water before you start. Blend only briefly, too, so the many seeds do not crack. It is ready when the refresco is opaque orange, sour first and sweet after, with no grit. Outside the Amazon, look for frozen cocona pulp in Latin American shops; naranjilla (lulo) pulp is the closest substitute. Chef's tip: a pinch of salt makes the fruit taste sweeter and fruitier without more sugar.

10 minPeruvianDrinksVeganGluten free
by KrazyBadal 0 views

Karawila curryBitter gourd coconut curry

Bitter gourd is a favourite of older Sri Lankan cooks, and karawila curry appears on weekday tables across the island alongside rice, dal and a mild white curry to balance its bite. The gourd is salted, squeezed and lightly fried, then stewed in coconut milk with roasted curry powder, tamarind and a touch of sugar, so it becomes dark, glossy and pleasantly bitter rather than harsh. The usual mistake is skipping the salting and squeezing, which leaves the curry fiercely bitter. Chef's tip: fry the gourd until the edges are brown before it meets the coconut milk; the browning softens the bitterness more than sugar does.

35 minSri LankanCurriesVeganGluten free
by KrazyBadal 0 views

Cremolada (Lima passion fruit slush)

From January to March, when Lima's coast swelters, queues form at the cremolada counters of Barranco and along the Jirón de la Unión downtown for cups of this thick fruit ice. It sits between a granita and a sorbet: frozen fruit pulp scraped again and again until it is slushy and spoonable, with real bits of fruit through it. Passion fruit (maracuyá) gives a sharp, bright flavour; creamy lúcuma, with its maple and sweet potato taste, is the other favourite. Chef's tip: use a shallow metal tray; it freezes faster and evenly, so you get fine crystals rather than chunks.

180 minPeruvianDessertsVeganGluten free
by KrazyBadal 0 views

Caldo de gallinaHen broth with noodles

In Lima's markets and the all-night caldo stalls of districts like La Victoria, a bowl of caldo de gallina is the dawn breakfast for market porters, taxi drivers and anyone coming home late: a deep, golden broth from a slow-simmered hen (a boiling fowl) with ginger and spring onion, ladled over thick noodles and yellow potato, with a boiled egg, lime and ají chilli on the side. The common mistake is boiling the broth hard, which clouds it and toughens the meat; keep it to a lazy simmer. The chicken must reach 74 °C, though after this long simmer it will be well past that. Chef's tip: cook the noodles separately, then put them in the bowls; cooked in the pot they drink the broth and turn it starchy.

150 minPeruvianSoups
by KrazyBadal 0 views

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