Saag  Paneer  (Spinach with Cheese)

Bhindi  Dopiaza (Okra with 2 Onions)

Mushroom Matar  (Mushroom with Peas)

Vegetable  Curry

Mashli Gashi (Fish with Coconut)

Goan Lamb Curry

Aloo Gobi Masala  (Potato with Cauliflower)

Kashmiri Dum Aloo (Deep fried Potato)

Kheer (Rice Pudding)

Mattar Paneer (Green Pea with Cheese)

Palak Paneer (Spinach with Cheese)

Sambar Masala (Spicy Lentils with Vegetables)

Dal Makhani (Toor Dhal)

Doi Maach (Creamy Fish Curry)

Mysore Rasam (Spicy Dipping Soup)

Kerala Style Brinjals (Aubergine Curry)

Channa Dal Curry (Split Yellow Peas)

 Samosa

Rogan Josh (Lamb Curry)

Masala Kulcha (Stuffed Bread)

Kashmiri Pulao (Fruit Rice Dish)

Reference List

food-image.com

fabfoodpix.com

indianfoodforever.com

spicesofindia.co.uk

indianfood.about.com

indianchild.com

jezpybus.com

Channa Dal Curry (Split Yellow Peas)

Ingredients

1 cup channa dal, washed and soaked for 1 hour
1 cup coconut milk
1 cup grated coconut
1 tablespoon lemon juice
1/4 teaspoon crushed ginger
1/2 teaspoon garlic paste
1 onion, chopped finely
3 tablespoons oil
2 green chillies, slit
4-5 curry leaves

Mix following powders
1/2 teaspoon red chilli powder
1 teaspoon coriander seeds powder
1 teaspoon cumin seeds powder
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala

Cooking Channa Dal

Cook channa dal in 1-1/2 cups water till tender, add more water if required

Heat oil in a pan

Sauté onion till transparent

Add ginger, garlic, curry leaves and green chillies

Add mix powders

Sauté till oil separates

Add 1 cup water

Bring to boil

Add cooked dal and 1/2 of grated coconut

Cook for 10 min, till gravy is thick

Add coconut milk

Remove from heat when required consistency is attained

Garnish with remaining grated coconut