South Asian

Can be prepared in 45 minutes or less.

A small coffee or spice mill makes grinding the whole spices very easy. Serve the lamb with the Indian Ratatouille and basmati rice. Pour a spicy red wine such as Syrah or Zinfandel.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Inspired by the ancient cuisine of Indian kings and queens, this from Appam Restaurant's owner-chef Irene Trias bursts with exotic flavors, yet it is light, refreshing and very kind to the heart.

Wonton wrappers are used for these samosas instead of traditional pastry dough. Betelnut Pejiu Wu in San Francisco serves them with a tropical chutney.

Raita is a yogurt salad, and integral--and cooling--part of an Indian meal. It can be prepared with raw and/or cooked vegetables (we use both here) or with fruit.

Serve over steamed basmati rice. Garam masala, a spice mixture, is available at Indian markets and some supermarkets.

Buy a heavy coconut that has no cracks and that sounds full of liquid when shaken.

Offer white rice alongside this simple, reduced-fat version of one of Rupa's childhood favorites.

Known as dal in India, this dish is often offered over rice or topped with plain yogurt.

You may have had pappadams — light, crisp wafers made of lentil flour — at Indian restaurants. Here we use them as a stand-in for croutons.

Aam Lassi I guarantee that even if you think you don't like yogurt you will love this shake. Combined with mangoes and blended until frothy, lassi is always refreshing, not just at mealtime. The bubbly froth subsides when lassi stands awhile, so whip it again in the blender or whisk it just before serving.

Marge Dawson of Ivoryton, Connecticut, writes: "My daughter and I went to Thali, an Indian restaurant in New Canaan, Connecticut, and had a superb meal. I have never been a fan of rice pudding, but their version was out of this world. Is there any chance you could get the recipe?"

Raita, an Indian yogurt dish used as a condiment, is often made with cucumber or tomatoes. This version features mango. Serve it with the Tandoori Chicken Salad or alongside grilled pork or fish.

A narrow strip of land at the southwestern tip of India, the state of Kerala is interlaced with a network of lagoons, canals, lakes, and rivers. Peddlers sell fish from these waters and other food by boat along the canals. This curry is styled after the ones these boatmen cook for themselves. It incorporates many ingredients of the Kerala kitchen: black peppercorns, fiery red chiles, mustard seeds, and the ubiquitous coconut. In India they toss about 20 fresh curry leaves into the kettle along with the onion, garlic, gingerroot, chiles, and peppercorns. These aromatic leaves can be difficult to find in the U.S., but if you locate some, by all means use them.