Fast Easy Recipes

Delhi - [ Min 25.4 °C
Whenever people ask me if I have a favourite cuisine or a favourite dish, I always say that I don’t because, frankly, there is so much good food out there that it is hard to choose. I’m reluctant also to say if I have a favourite among the many regional cuisines of India.

Recipe: Make your own masala
Masalas are blended spices that come in two forms. The powdery version uses different dried spices, while the paste combines dry spices with fresh ingredients such as onion, ginger and fresh herbs. The flavours can vary from mild and fragrant to hot and spicy, depending on the type of masala, the dish it is used in and personal preference. These spice mixes are a cornerstone of cooking in India ...

Miss Sophie: Recipe curries favor with daring palates
Recipe curries favor with daring palates Being raised in a Southern kitchen, I confess to having very limited knowledge of foreign cuisines.

Chana Madra Recipe
A hearty & delicious dish from the scenic state of Himachal Pradesh, located in northern India - just south of the Himalayas. My Chana Madra is a tasty dish made using chickpeas but the surprising addition of plump, juicy raisins adds a subtle hint of sweetness to this lovely dish. Try it & see!

Mussels Pulusu Recipe
A tasty seafood dish from the South Indian state of Andhra Pradesh. My Mussels Pulusu is always in high demand by seafood lovers, if you like mussels - you're going to just love this dish! This recipe is usually meant to be very spicy, but feel free to adjust the heat levels to suit your palate.

Bro, this New York chef's cookbook rocks
Eat With Your Hands brilliantly mashes up South Asian, European and Southern U.S. cuisine (and yes, it tells you how to skin a frog)

Bro, this cookbook rocks
Eat With Your Hands brilliantly mashes up South Asian, European and Southern U.S. cuisine (and yes, it tells you how to skin a frog)

The top five spices in Indian food
To understand Indian food, you have to know the basics, and things don’t get more fundamental than the careful use of spices and aromatics. Indian food expert Maunika Gowardhan tells us more.

Marilinda Hodgdon: Creamy Mustard Roasted Red Snapper
I was asked to style a creamy mustard roasted fish recipe from a famous TV chef for an editorial photo shoot. I cooked the recipe as it was given to me. I thought it needed help.

From the staff of The State: Our mothers, their recipes
In honor of Mother’s Mothers Day, we asked newsroom staffers at The State to share stories about their moms and their favorite recipes.