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)

NEW RECIPES FOR 2008

Chicken Biryani

Chicken Dopiaza

Chicken Makhani

Chicken Saag

Chicken Tikka Masala

Reference List

food-image.com

fabfoodpix.com

indianfoodforever.com

spicesofindia.co.uk

indianfood.about.com

indianchild.com

jezpybus.com

Chicken Biryani

Ingredients

2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onions
1 teaspoon Ginger Paste
1/2 teaspoon Garlic Paste
1 teaspoon Green Chilli Paste
1/2 cup Tomato Puree
2 teaspoon Red Chilli Powder
1 teaspoon Turmeric Powder
1 teaspoon Roasted cumin powder
2 teaspoon Garam Masala Powder
1/2 teaspoon Green Cardamom Powder
Saffron a pinch
1 teaspoon Coriander Powder
2 tablespoon Green Coriander Leaves
Salt to taste
7 tablespoon Oil

Cooking the Biryani

Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.

Marinate the chicken with this mixture and keep aside for 3-4 hours.

Heat oil in a pan. Fry the onions until golden brown.

Add the marinated chicken and cook for 10 minutes.

Add 4 cups of water to the rice. Mix saffron in milk and add to it.

Add cardamom powder. Add the chicken pieces.

Pressure cook the rice. Mix gently.

Garnish with green coriander leaves and serve hot.