It is hard to translate the word badi , as there is no counterpart to the badi or ground dal cake in American or Continental cuisine. Selected legumes (dals ) are soaked, drained and ground into either mild or highly seasoned paste. This is dropped on the drying trays…

This relatively simple sweet rice is made regal by the color and flavor of saffron. The success of the dish depends on the delicate balance of flavors contributed by the rice, saffron and sweetener. Jaggery , light brown sugar, or maple sugar is the best sweetener for…

Saffron—the dried stigmas of the saffron crocus—has been widely used in Vedic cooking for more than fifty centuries, despite being the world’s most costly seasoning. It is very potent: a good-sized pinch of high-quality saffron threads, with their brilliant…

If you have a piece of fresh coconut in your refrigerator, try this recipe. It is quick, easy and delightful. The rice is cooked with whole sweet spices, and golden-fried coconut strips are folded in along with the chaunk (spices cooked in ghee or coconut oil), which…

Rice and potatoes? A unique and surprisingly delicious pilaf. In this recipe, julienned strips of potatoes are marinated in yogurt and grated coconut and sautéed with seasonings until they are richly browned. Next, rice and peas are added, then cooked with the…

This moist, pleasantly seasoned rice and yogurt dish in the South Indian tradition takes only a short time to prepare. Whenever rice is combined with yogurt, the result is refreshing, nutritious and easy to digest. The combination may be served either chilled or at…

This dish is centuries old and is mentioned in the ancient Vedic texts. It is nutritious and easy to digest. It is served at room temperature or slightly chilled and is a good selection on a light summer luncheon menu with any vegetable or salad. It is also good on a…

This light, mildly piquant lemon-flavored rice dish is enlivened with crunchy bits of cashew nuts. The final burst of flavor comes from a fried seasoning called chaunk , made of mustard seeds and split urad dal fried in ghee or sesame oil until the aromatic oils in…

This is a pale golden rice marbled with shredded carrots and toasted shredded coconut. A touch of raisins adds a little sweetness. You may want to remove the whole cloves, peppercorns and cinnamon stick before serving, as they are not meant to be eaten. This is a good…

This is a very delicate rice and vegetable dish with lively colors and textures. The potato, peppers, zucchini, carrots and green beans must be fresh, but the green peas can be frozen. The mild seasoning allows the rich flavor of the vegetables to be the main feature…

This is a quick and easy recipe made with a fresh ginger-flavored stock known in Bengal as akhnir jhol . The rice is fried with the whole spices in ghee or vegetable oil, then cooked in the stock until tender. Vegetables, either fresh or frozen, are then folded into…

This is a delicate, mildly seasoned rice coming from the South Indian and Maharashtrian tradition, unique in its garnish of whole pan-fried stuffed eggplants. The special appeal of this recipe is in the tiny eggplants, only 2–3 inches (5–7.5 cm) long and weighing…