

Shrimps marinated in lime, coated in seasoned flour, egg, coconut milk and sweetened coconut flakes, then fried until golden.

A cooling kheer made with tender coconut flesh, coconut water, coconut milk and condensed milk, this payasam comes together with very little effort.

A thick, spiced coconut sauce coats tender prawns in this straightforward recipe that relies on pantry staples and a few whole spices.

These muffins come together with one bowl of wet ingredients and one of dry.

Bitter fenugreek leaves and rich coconut milk sitting in the same curry sounds like a contradiction, but it works in a way that is hard to explain until you taste it.

What sets this curry apart is the freshly ground whole spice paste -- made right in your kitchen before anything hits the pan.

These soft Japanese milk bread buns are made with a flour-and-boiling-water yudane for a fine, springy crumb.

A curry that builds its backbone from a home-ground red masala paste -- one that you make once and keep in the refrigerator for weeks.

On nights when you want something that feels put together without spending an hour at the stove, this pulao delivers.

A one-pot prawn and rice dish that comes together in under an hour without needing a pressure cooker or a long list of advance prep.

Few dishes reward patience the way a proper duck roast does, and this Kerala version earns every minute you spend on it.

Roasting the duck before it ever touches the curry sauce is what sets this recipe apart from most weeknight curries.

These delicate coconut milk pancakes come together with a resting period that makes basic flour and semolina into lacy, golden rounds.

This coconut milk based curry gets its richness from a two step milk extraction that delivers both depth and silkiness.

This is a dessert I make when I want something warm and impressive without too much fuss.

Soft white sandwich bread made with butter, dry milk powder, and potato flakes for a tender crumb that stays soft for days.

This is a South Indian coconut milk and yogurt curry that uses freshly ground spices and gets its body from a toasted dal paste instead of flour or cornstarch.