In Spain, special noodles are used to make this paella-like party dish, but angel hair pasta fragments work too. Break pasta strands 30 or so at a time to keep them from scattering. Broiling the dish is key to getting its crunchy texture.

This is a staple dish in India where I grew up, and something you could cook any time of the year since it doesn’t need too many ingredients. It’s just as tasty as the more complicated versions that you can find in recipe books. I eat this with roti, brown rice, or make it more watery for a tasty soup. The advantage to having this outside India is that you don’t have to watch out for the occasional small stone mixed in with the lentils :)

This is one of my favourite recipes as it is so easy to make but tastes absolutely delicious.

I have borrowed my grandmother’s recipe, as it has long been the formula for my favourite soup. She swears that the secret to this soup is in the stock; this is where my affinity for ‘OSEM’ bullion cubes began.

This is also a breeze to cook, as you can see there is no sweating of the onions or frying the veggies. It all goes into the pot at once and you’re off, just check it and give it a stir once in a while.

Since you are not greasing the pan, you can grind raw oats and add a thin layer of oat powder below each cookie to reduce burning.