The dosa is a hugely versatile food. In India, it can be a light snack or a meal in itself. It can be made light and lacy or thick and substantial. It can take a simple five minutes to prepare or a ...

Priyanka Naik grew up eating a ton of great and creative dishes, all cooked and developed by the number one chef in her family - her Mom! One of her favorite quick and easy lunchtime dishes she made ...

2 teaspoons amchur (dried mango powder; available at most Indian grocery stores) 1 teaspoon garam masala (available at most Indian grocery stores) a few leaves of mustard or other greens (for ...

It wasn’t until she began researching recipes to include in her cookbook, “Pakistan,” that Maryam Jillani came across this dish of plump white fish, with each piece steamed in a packet under a blanket ...

Moonglet is a protein-rich moong dal omelette made with vegetables and spices for a quick and healthy Indian breakfast.

A quick stock made from cobs is the secret to this soup’s intense corn flavor. Feel free to garnish with your favorite salsa instead of this pungent chutney if desired. For the soup: In a soup pot, ...

Preheat oven to 450 degrees. Sprinkle the fish all over with salt, and refrigerate 30 minutes. Meanwhile, combine all the chutney ingredients in a food processor, and process until it forms a thick ...

Air fry at 160 degrees C for 3 to 4 minutes until cooked and set.

Even though it contains some chile, this easy chutney (made in a blender) is a cooling accompaniment to anything spicy. Chef Suvir Saran of New York's Devi Restaurant likes to serve the chutney with ...

This column comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. It wasn’t ...