

A quick, no-bake diplomat cream made with instant vanilla pudding and whipped cream — light, rich, and ready for pies, pastries, or fresh fruit.

A quick, no-fuss mushroom dish that comes together in about ten minutes on the stove.

Three dals come together in one pot to make a payasam that is thicker and more filling than single-dal versions.

A bold, spiced pickle made with fresh mackerel halves coated in a dry-ground masala of Kashmiri red chillies, ginger, garlic, cumin and peppercorns, then submerged in vodka and vinegar to cure over 4 to 6 weeks.

These oven-baked fries use sweet potatoes cut into thin sticks, coated with olive oil, corn starch and a simple spice mix of paprika, garlic powder, salt and pepper.

A simple filling of sweet corn, grated carrot and mayonnaise goes between buttered, toasted bread slices with crisp iceberg lettuce.

A quick and filling breakfast made with rolled oats, whole spices and simple vegetables.

A whole fish is deep fried until the skin is crisp, then topped with a punchy sauce made from dried red chillies, garlic, small onions, and shrimp paste.

A quick breakfast made with rice flour and sour curd, this upma skips the usual roasting and soaking steps entirely.

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A thin, flavourful South Indian rasam made with dry-roasted sesame seeds ground together with coconut, peppercorns and cumin.

A quick stir-fry that brings together frozen green beans, corn, and canned red kidney beans in a single kadai.

Kundru cooked with a freshly made onion, garlic, green chilli and curry leaf paste, then finished with dry spice powders, makes a satisfying side dish that comes together quickly.

A simple, tangy gravy made with raw green mango, onions, jaggery and basic spices, Kairi Khatta comes together in one saucepan with very little effort.

A simple, quick dish that brings together soft paneer cubes, fresh pudina leaves, ripe tomatoes and a handful of everyday spices.

A thin, crispy dosa made with ragi flour, rava and idly batter, this fits neatly into a regular breakfast rotation.

A quick South Indian stir fry made with diced carrots tempered in mustard seeds, urad dal, jeera and asafoetida, then cooked with onion, green chillies, curry leaves and finished with grated coconut.

A quick stir fry that brings out the best in fresh bhindi without much effort.