Yogurt

This classic Indian salad, or raita, is perfect with any curry dish.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Serve the baked fish with rice and a salad of tomatoes, cucumber and green onions.

Tandoori chicken gets its name from the clay oven (heated by wood or coal) it is traditionally cooked in—a tandoor—which bakes meat, fish, poultry, and bread at temperatures upward of 500°F. In our version, the chicken is broiled and the signature yogurt and spice marinade contains only ingredients that are readily available on supermarket shelves.

This recipe can be prepared in 45 minutes or less. We created this sauce for fish, but it also makes a terrific accompaniment to lamb.

Serve with: Warmed flatbread. Dessert: Vanilla pudding with sliced mango.

Tandoori Murghi Of all the food cooked in a _tandoor,_the most popular and the best-tasting is chicken. The distinctive flavor, texture, and color of this dish are achieved by a particular yogurt marinade, by the use of tenderizers, a special tandoori coloring, and finally, by being cooked in the Indian clay oven. The recipe given here is designed for the conventional oven and charcoal grill. (Household-model tandoors are not yet commercially available in the United States.) The results are very much to my satisfaction.

A "skinny" version that features nonfat yogurt and light mayonnaise in the dressing. Lemon peel and celery seeds add zip. Try with grilled steak, chicken, or salmon.

A cold couscous salad and steamed carrots sprinkled with mint would be lovely alongside. Finish with baklava.

Cayenne pepper in the batter gives these muffins a nice little kick.

Start marinating the fish at least four hours ahead so that the spice flavor comes through.

Marinating the lamb for one day in a thick mixture of yogurt, lime juice, and spices intensifies the Indian tastes.

This pretty salad would be great alongside grilled sausages, chicken, or burgers.

Can be prepared in 45 minutes or less.