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 Dopiaza

Ingredients

1 teaspoon garlic  paste
2 tablespoons lemon juice
1 teaspoon ground turmeric
1 inch piece ginger, peeled thinly sliced
3 tablespoon finely chopped fresh coriander leaves
3-4 medium tomatoes  roughly chopped
1 kg onion
750 g. chicken cut into 1 inch pieces
2 teaspoon ground coriander
1/2 cup oil
2 bay leaves  crushed

Cooking Chicken Dopiaza

Finely slice the 2 onions and roughly cut the rest of the onions.

Mix in the chilli powder, ground coriander, turmeric and salt to the chicken and mix well to cover the chicken pieces.

Lightly grease a heavy based sauce pot with 1 tablespoon of oil.

Spread half of the cut onions on the bottom.

Add the chicken pieces and layer the rest of the cut onions on top.

Cover pot with a tight fitting lid.

Cook for 20-25 minutes until the onions are a pulp and the chicken is tender.

Heat up oil in another pan.

Mix in cut onions, ginger and garlic, stirring frequently fry for 8-10 minutes to a golden colour.

Mix in the bay leaves stir fry for another minute stirring frequently.

Mix in tomatoes and stir fry until the tomatoes are lower to a pulp.

Mix in meat and onions to it.

Stir well to mix all the ingredients.

Stir frequently, fry the mixture until it is well browned and a thick onion sauce has formed.

Add lemon juice and fry for another minute.

Sprinkle with chopped coriander leaves.

Serve hot.