There are hundreds of versions of this salad-like dish that are eaten throughout South India and parts of western India as well. At its base is rice, the local starch and staple. (Think of the bread soups of Italy and the bread salads of the Middle East.) The rice is cooked so it is quite soft. Then yogurt, and sometimes a little milk as well, is added as well as any fruit (apple, grapes, pomegranate), raw vegetables (diced tomatoes, cucumbers), or lightly blanched vegetables (green beans, zucchini, peas) that one likes. The final step is what makes the salad completely Indian. A tiny amount of oil is heated and spices such as mustard seeds, curry leaves, and red chilies are thrown into it. Then the seasoned oil is poured over the rice salad to give it its pungency and reason for being. This cooling, soothing dish, somewhat like a risotto, makes a wonderful lunch. It is best served at room temperature, without being refrigerated. Other salads may be added to the meal.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.