Indian

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.

This traditional Indian dish is usually served with basmati rice or Indian bread.

These creamy custards feature the flavors of chai, a spiced tea that's enhanced with cinnamon, cloves, cardamom, and ginger.

"I'm from India," writes Hema Kundargi of Cupertino, California, "and I enjoy the foods of my homeland. My children are the opposite — they like 'American' food. But I haven't given up trying to make Indian meals that the whole family will like. This recipe pleases everyone."

"This is a recipe I created on a snowy night when my family needed a little warming up," writes Rebecca Averill of Beverly, Massachusetts. "I combined the spices of India with the flavors of the Southwest, and added bulgur to give the chili a meaty texture. "

This recipe adapts traditional Indian tandoori cooking for a barbecue. The chicken needs to marinate overnight, so start this one day ahead.

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.