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No onion, no garlic recipes (Swaminarayan and sattvic)

3,468

3468 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.

ChhatuaRoasted gram flour with curd

Pana Sankranti, in mid-April, is Odisha's new year and its own version of Baisakhi, and the day is kept with two cooling things: a jug of pana, the sweet bel-fruit drink, and a bowl of chhatua. The chhatua is a mix of roasted flours, usually chana, barley and rice, stirred with curd, ripe banana, jaggery and fresh coconut into a soft, sustaining mash that needs no cooking on a hot day. It is mild, sweet and nutty, and many families offer it first at the household shrine. Common mistake: making it watery; add the curd a little at a time and stop when it is like thick porridge that just holds a spoon. Chef's tip: roast your own flours in a dry pan until they smell of toast; ready-made sattu works, but freshly roasted flour has a far deeper flavour.

15 minIndianBreakfast & Brunch
by KrazyBadal 0 views

SunthavadaDry ginger, coconut and sugar mix

At exactly noon on Ram Navami, when Maharashtrian temples and homes rock a decorated cradle to mark Rama's birth, each person is handed a spoonful of sunthavada: dry ginger powder, toasted dry coconut, poppy seeds and sugar pounded together into a fragrant, warming powder. The same mix is given at Janmashtami midnight. It is sweet, nutty and gently fiery from the ginger. Common mistake: burning the coconut; it should be toasted on a low heat only until it turns pale gold and smells sweet, then cooled before grinding so it does not turn oily. Chef's tip: grind in short pulses; long grinding releases the coconut oil and the powder clumps.

15 minIndianIndian SweetsVeganGluten free
by KrazyBadal 0 views

Pappada vadaFried pappadam fritters

Pappada vada is a Kerala tea-shop snack from the stretch between Thrissur and Palakkad, where a jar of them sits on the counter beside the banana fritters for the four o'clock chai break. Plain urad pappadams are dunked in a thin, chilli-red rice-flour batter with sesame and hing, then fried until the coating turns into a glassy, bubbly crust around the crisp pappadam inside. They are salty, peppery and loud to eat, and they keep in a tin for a week. The usual mistake is a thick batter: it fries into a hard, oily shell, so it should coat the back of a spoon thinly, like single cream. Chef's tip: use the small Kerala pappadams, not the big spiced Punjabi ones, and fry two at a time so the oil stays hot.

25 minIndianSnacks & StartersVeganGluten free
by KrazyBadal 0 views

KulerBajra ghee jaggery balls

On Nag Pancham, Gujarati women draw a snake in kumkum on the wall or visit a nag temple and offer kuler with milk and cotton: a raw sweet of fine bajra flour rubbed with ghee and jaggery, rolled into soft balls. Since the day is a cold-food day in many homes, nothing is cooked; the bajra simply soaks up the ghee. It is soft, earthy, sweet and slightly sandy. Common mistake: using coarse or stale bajra flour, which tastes bitter and gritty; use fresh, finely ground flour, and the mix is ready when a handful holds together when squeezed. If you prefer, you can lightly roast the flour first, though that is not the traditional way. Chef's tip: grate the jaggery very finely, or melt it with the ghee and cool slightly, so it blends evenly.

15 minIndianIndian SweetsGluten free
by KrazyBadal 0 views

Gond ke ladduEdible gum and flour laddus

When the January cold sets in around Lohri, Punjabi and Marwari kitchens make a tin of gond ke laddu, one of which is eaten each morning with hot milk to keep warm through winter. Edible gum (gond, from the acacia tree) is fried in ghee until it puffs into light crunchy nuggets, then crushed and mixed with ghee-roasted wheat flour, jaggery, dry ginger and plenty of nuts, so the laddus are rich, crumbly and crackle as you bite. Common mistake: frying the gum in oil that is too hot; it browns outside and stays glassy and chewy in the middle, so fry it on a medium heat until each piece swells to twice its size and turns opaque white. The flour is done when it smells nutty, turns golden and the ghee loosens at the edges. Chef's tip: roll the laddus while the mixture is still warm; once it cools it will not bind.

55 minIndianIndian Sweets
by KrazyBadal 0 views

Mah-karaiRoasted rice and sesame mix

On Goru Bihu, the first day of Bohag Bihu in mid-April, Assamese families bathe the cattle in the river and then sit down to a handful of mah-karai, a crunchy mix of separately roasted grains and seeds that is said to keep the body strong for the year ahead. It is nutty, dry and gently salty, with the odd sharp slice of fresh ginger, and is passed round in a small bowl alongside jolpan and pitha. Common mistake: roasting everything in one pan; each item browns at its own pace, so roast them one by one until they smell toasted and crackle when shaken. Chef's tip: roast the black gram first and longest, until it splits and turns deep brown, because undercooked gram stays hard as gravel.

25 minIndianSnacks & StartersVeganGluten free
by KrazyBadal 0 views

Dahi churaFlattened rice with curd and jaggery

Dahi chura belongs to Bihar and eastern Uttar Pradesh: it is the traditional Makar Sankranti breakfast, but on summer nights in Patna and Gaya it is also the supper that needs no stove at all. Thick chura (flattened rice) is rinsed, mixed with creamy set curd and sweetened with jaggery, then eaten with a spicy potato sabzi or a pinch of pickle alongside. It is cool, mildly sweet and gently chewy. The usual mistake is soaking the chura in water, which leaves it soggy and dilutes the curd. Chef's tip: rinse the chura and let it drain for two minutes so the flakes swell from the water clinging to them, then add the curd.

5 minIndianRice & GrainsGluten free
by KrazyBadal 0 views

Thunka puriGiant puffed puris

Every Kartik Purnima, Cuttack holds Bali Jatra on the banks of the Mahanadi, a huge open-air fair that remembers the Odia sailors who once set off for Bali and Java; families float little paper and banana-bark boats at dawn and spend the day eating at the stalls. Thunka puri is the fair's famous snack: puris rolled as big as a plate, which balloon into hollow golden domes in the oil and are torn open over a bowl of hot ghugni (yellow pea curry), onion and tamarind chutney. Common mistake: oil that is not hot enough or dough that is too soft; the puri then drinks oil and stays flat. Get the oil to about 190 °C, so a pinch of dough rises at once, and it is done when it is puffed and pale gold on both sides. Chef's tip: slide the puri in, then gently press the centre with a slotted spoon and splash hot oil over the top; it will puff fully within seconds.

45 minIndianBreads & ParathasVegan
by KrazyBadal 0 views

Rauh di kheerRice in sugarcane juice

In Punjabi villages the cane harvest is in by Lohri, and on the night of the bonfire a pot of rice is set to cook slowly in fresh sugarcane juice (rauh) with no milk and no added sugar. The custom is to leave it to cool overnight and eat it cold the next morning, on Maghi, so you will often hear 'poh rinni, magh khaadi': cooked in Poh, eaten in Magh. It sets into a soft, brown, gently caramel pudding that tastes of cane. Common mistake: cooking on a high heat; the juice catches and turns bitter, so simmer it low and stir from the bottom, and it is done when the rice is very soft and the kheer coats the back of a spoon thickly. Chef's tip: skim off all the grey scum as the juice first comes to the boil, or the kheer tastes earthy.

120 minIndianIndian SweetsVeganGluten free
by KrazyBadal 0 views

Thiruvathirai kaliRice and moong dal with jaggery

On Arudra Darshan in the Tamil month of Margazhi, temples across Tamil Nadu, Chidambaram above all, celebrate Shiva as Nataraja, and homes offer him kali with ezhu kari kootu at dawn. The rice and a little moong dal are dry-roasted until fragrant, ground to a coarse rava and then cooked in jaggery water until soft and set, a loose, grainy sweet rather than a smooth halwa. Grated coconut, cardamom and plenty of ghee finish it. Common mistake: grinding the roasted rice to a fine flour, which cooks into a sticky paste; you want grains like fine semolina, and the kali is done when it leaves the sides of the pan and the ghee glistens on top. Chef's tip: roast the rice only until it smells like popcorn and turns faintly golden; any darker and the kali tastes bitter.

50 minIndianIndian SweetsGluten free
by KrazyBadal 0 views

Pattani sundalSpiced white pea salad

Walk along Marina Beach in Chennai at sunset and boys with brass pots sell pattani sundal in paper cones, warm, tangy with raw mango and bright with grated carrot. At home it is also made for Navaratri, when a different sundal is offered and shared each evening. The mistake is overcooking the peas to mush: they should be tender but keep their shape, so pressure-cook for only two to three whistles. Chef's tip: add the coconut, mango and carrot off the heat, so they stay fresh and crunchy against the warm peas.

40 minIndianSnacks & StartersVeganGluten free
by KrazyBadal 0 views

Set dosaThick spongy dosas

Set dosa is a Bengaluru darshini breakfast, ordered as a 'set' of three small, thick, pancake-soft dosas served with vegetable sagu and coconut chutney, often before the office rush or at a lazy Sunday table. Poha and a high share of rice make the batter rise into a holey, spongy dosa that's cooked on one side only. A common mistake is spreading it thin like a crisp dosa; pour it and just nudge it into a thick round so it stays soft. Chef's tip: cover the dosa for a minute while it cooks so the steam sets the top and the holes stay open.

45 minIndianBreakfast & BrunchVeganGluten free
by KrazyBadal 0 views

Bharela marchaStuffed green chillies

In Kathiawad, bharela marcha are made with the long, fat and fairly mild bhavnagri chillies that come in every winter, and they sit beside a thali of rotla, kadhi and khichdi as a sweet-sour-hot side. The filling is besan roasted in oil until nutty, mixed with sugar, lemon, turmeric and dhana-jiru, and the chillies are cooked covered on low heat until soft and blistered in patches. A common mistake is using small, very hot chillies; choose large mild ones, or the dish is too fierce to eat. Chef's tip: slit the chillies only on one side and scrape out the seeds and ribs; the heat drops right down and the filling stays inside.

30 minIndianSidesVeganGluten freeSpicy
by KrazyBadal 0 views

Puli avalTamarind flattened rice

Puli aval is the quick cousin of tamarind rice from Tamil Nadu, cooked in Kumbakonam and Tirunelveli homes as an evening tiffin or a light supper when there's no rice left in the pot. Thick flattened rice is soaked in tamarind water, then tossed into a crackling tempering of mustard seeds, dals, red chilli and peanuts. It tastes tangy, a little sweet and nutty, with soft flakes and crunchy bits. The common mistake is drowning the aval in tamarind water so it turns to porridge; it only needs to be moistened, not soaked. Chef's tip: let the tempered aval sit, covered and off the heat, for 2 minutes before serving so the flakes soften evenly and drink in the tamarind.

13 minIndianRice & GrainsVeganGluten free
by KrazyBadal 0 views

Methi laddooFenugreek and jaggery laddoos

Every Punjabi winter, mothers and grandmothers roast a big batch of methi laddoos and hand out one a day with morning tea or warm milk, for strength and to keep the cold out of the joints. Fenugreek gives a gentle bitterness that the jaggery, ghee and roasted wheat balance into something nutty and warming, with crunch from puffed gond and almonds. The mistake people make is roasting the atta on high heat: it browns outside, stays raw inside and the laddoos taste floury. Keep it low and patient until it smells of biscuits. Chef's tip: soak the fenugreek powder in milk overnight; it softens the bitterness so even children will eat them.

60 minIndianIndian Sweets
by KrazyBadal 0 views

Bun butter jamGriddled bun with butter and jam

Bun butter jam is the most-ordered thing at a Tamil Nadu tea kadai after the tea itself: a soft, sweet bun split, griddled in butter until crisp at the edges, then spread with more butter and red fruit jam, eaten mid-morning or after school with a glass of milky tea. It is buttery, crunchy outside and pillowy inside, with sweet jam soaking into the crumb. The mistake is toasting on high heat; the sugary bun scorches before the butter has a chance to crisp it. Keep the tawa on medium-low. Chef's tip: press the bun down gently with a flat spatula as it toasts, the way the tea-shop masters do, for a wider, crunchier golden face.

10 minIndianSnacks & Starters
by KrazyBadal 0 views

Mosaru avalakkiCurd flattened rice

On hot evenings in Mysuru and Bengaluru, mosaru avalakki is the cooling no-fuss dinner: thin poha folded into thick curd loosened with a little milk, sharpened with ginger and green chilli and finished with a sizzling mustard and curry leaf tempering. It is soft, tangy and refreshing, and often comes with pomegranate seeds or grated cucumber. The common mistake is mixing it too early; thin poha keeps soaking up curd and turns into a stiff paste if it sits. Chef's tip: stir in the milk last, just before serving, so the curd stays creamy and the poha keeps a little bite.

9 minIndianRice & GrainsGluten free
by KrazyBadal 0 views

Ulundu kozhukattaiUrad dal-filled rice dumplings

On Vinayaka Chaturthi, Tamil kitchens make two kinds of kozhukattai side by side: sweet ones with coconut and jaggery, and these savoury ulundu kozhukattai, filled with a crumbly, peppery urad dal 'usili'. The thin rice-flour shell turns translucent when steamed, and the filling is soft, savoury and fragrant with curry leaves. The mistake is a wet filling: if the ground dal isn't steamed and then crumbled dry in the pan, it leaks and the shells split. Chef's tip: make the shells as thin as you can while still holding the filling; thick shells taste stodgy.

75 minIndianSnacks & StartersVeganGluten free
by KrazyBadal 0 views

PalkovaMilk fudge

Srivilliputhur, the temple town of Andal near Virudhunagar, is so famous for its palkova that it has a protected geographical name. Local cows' milk is reduced in wide iron pans over a wood fire with sugar until it becomes a soft, grainy, pale caramel-coloured fudge, sold on banana-leaf squares and eaten as a sweet with tea or after meals. The mistake is turning the heat up to save time; the milk scorches, tastes burnt and the texture turns tough. Chef's tip: use full-fat milk and a wide, heavy pan, and stir the bottom and sides constantly in the last twenty minutes.

90 minIndianIndian SweetsGluten free
by KrazyBadal 0 views

Bonda soupUrad dal fritters in moong soup

Bonda soup is a Bengaluru original, served in the old vegetarian hotels of Basavanagudi and Malleshwaram as a mid-morning or rainy-evening snack. Fluffy urad dal bondas are fried and dropped into a bowl of thin, tempered moong dal soup with pepper and lemon, so they soak up some of it and stay crisp in places. It's comforting, peppery and filling. A common mistake is a runny batter; it should hold a peak, or the bondas soak oil and fall apart in the soup. Chef's tip: pour the soup only when serving, not before, so the bondas still crunch at the first spoonful.

60 minIndianSnacks & StartersVeganGluten free
by KrazyBadal 0 views

GhughuteFried jaggery dough shapes

In Kumaon, Makar Sankranti is Ghughutiya, and the evening before, families knead wheat flour with jaggery and shape it into little drums (damru), swords, knots and flowers, fry them and thread them into necklaces with an orange in the middle. The next morning children wear the garlands and call the crows: 'kale kale, ghughuti mala khale', offering them the first bites before eating the rest themselves. The ghughute are crisp outside and slightly chewy within, gently sweet with fennel. Common mistake: oil that is too hot; they darken in seconds but stay doughy inside, so fry on a medium heat until they are an even deep gold and sound hollow when tapped. Chef's tip: keep the dough quite stiff, like for mathri; soft dough loses its shapes in the oil.

60 minIndianIndian Sweets
by KrazyBadal 0 views

Mor kaliButtermilk rice flour cake

Mor kali is a quick Tamil tiffin of the old style, made in Tirunelveli and Chennai Brahmin homes when there's sour buttermilk to use up. Rice flour is stirred into tempered buttermilk until it turns glossy and leaves the pan, then cut into squares, soft and wobbly with the salty, smoky crunch of fried mor milagai (curd chillies). The mistake is stopping too early: undercooked kali tastes raw and sticks to the teeth, so cook until it rolls into a ball that doesn't stick to a wet finger. Chef's tip: use buttermilk that is properly sour, a day or two old; fresh buttermilk tastes flat here.

25 minIndianSnacks & StartersGluten free
by KrazyBadal 0 views

Makhan mishriFresh butter with rock sugar

Stories from Mathura and Vrindavan tell of the child Krishna stealing butter from the pots of the cowherd women, so at midnight on Janmashtami the first offering in the temples and at home is a bowl of fresh white butter mixed with mishri, the rock-sugar crystals. The butter is churned from cream at home, so it is soft, cool and lightly tangy, and the sugar crunches against it. It is eaten as prasad in tiny spoonfuls, often with a tulsi leaf on top. Common mistake: churning warm cream, which turns greasy instead of breaking; the cream must be fridge-cold, and the butter is ready when yellow-white clumps separate cleanly from thin buttermilk. Chef's tip: rinse the butter in iced water two or three times and press it with a spoon; washing out the buttermilk keeps it fresh for a day.

15 minIndianIndian SweetsGluten free
by KrazyBadal 0 views

Avalose podiRoasted rice flour and coconut powder

Avalose podi is a keeping snack from central Kerala, especially Syrian Christian homes around Kottayam and Thrissur, made in big batches before Christmas or long journeys. Coconut is rubbed into rice flour and roasted for close to an hour until the mix turns sandy, golden and smells like toasted biscuits. It is eaten by the spoonful with a little sugar and a ripe banana, or with black coffee, and can be bound with jaggery into avalose unda. The mistake is high heat; the coconut browns before the flour is cooked through and the podi tastes raw and bitter. Chef's tip: keep stirring over low heat until a pinch, cooled, falls apart like sand between your fingers.

65 minIndianSnacks & StartersVeganGluten free
by KrazyBadal 0 views

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