Bhakri (Indian Unleavened Rice Bread)

Where there's a curry, there's usually a rice or roti preparation that's used to soak in or scoop up the flavorful sauce; in India's rice belt, bhakri, or rice bread, is common. Because it's unleavened, it can be made in just a matter of minutes—a few ingredients kneaded together, a little heat, and it's done.

Dosa (Indian Rice-and-Lentil Crepes)

Dosa are fermented lentil-and-rice crepes found throughout South Asia, and especially prominent in southern India. This griddled batter cooks up crisp, chewy, and light, with a sourdough-like tang thanks to a double fermentation.

South Indian Lime Rice

If you have leftover white rice, this is one delicious make-over you can give it in a jiffy. The sourness of the lime is subdued by the fragrant oil, giving you a savory rice that is easy to impress with.

Bengali Rice Porridge With Lentils and Chicken

This rice porridge, made with aromatic jasmine rice and hearty red lentils, is bright from plenty of turmeric and ginger, with a pungent hit of mustard oil and a garnish of spicy green-chile chutney.

Rice Cakes with Mixed Vegetables

This delicious stir-fry of Chinese rice cakes with mixed vegetables is colorful, satisfying, and happens to be vegan and vegetarian.

Fodni Bhaat (Indian Fried Rice)

Fodni Bhaat is a quick and easy rice dish that can be made in a hurry. It's doubles up as both a lunch and breakfast dish and is a great way to use up leftover white rice from last night's dinner.

Sri Lankan Rice with Cilantro and Lemon Grass Recipe | Cook the Book

Curry leaves are an integral part of Indian and Sri Lankan cooking, but they can be something of a challenge to locate. For those of us who don't have regular access to these fragrant leaves, Madhur Jaffrey has provided an easy alternative in her latest cookbook, At Home with Madhur Jaffrey: basil.

Beyond Curry: Khichdi with Eggplant Fritters

If Indian food is just chicken tikka and biryani to you, then please keep reading. In India, food varies from region to region, home to home, and religion to religion. And it's not all spicy and complicated. Most Indian food is surprisingly simple to make and very, very rewarding to eat. In this new Indian cooking column, I'd like to introduce you to the real food we cook and eat at home. For starters, khichdi, a sort of one-pot comfort meal of rice, lentils and vegetables.

Masala Dosa (Potato-Filled Rice-and-Lentil Crepe)

These crisp lentil-and-rice crepes filled with spiced potatoes are an iconic Indian dish. Ubiquitous throughout southern India, this is the dish that comes to most people's minds when they think of a "dosa." The hearty potato filling is both spicy and sweet, playing up the crepe's sour tang. Roasted chana dal and cashews run throughout the filling for bites of nutty crunch.

Tamarind Rice

This tangy dish embellished with peanuts and spices is a quick way to use up leftover rice.