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 Tikka Masala

Marinade
 

2 lbs. boneless chicken breast
1/4 cup yogurt
3 teaspoon minced ginger
3 teaspoon crushed garlic
1/4 teaspoon white pepper
1/4 teaspoon cumin powder
1/4 teaspoon mace
1/4 teaspoon nutmeg
1/4 teaspoon green cardamom powder
1/4 teaspoon chilli powder
1/4 teaspoon turmeric
3 tablespoon lemon juice
4 tablespoon vegetable oil
Melted margarine (for basting)
 

Sauce
 

5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 teaspoon ginger paste
2 teaspoon garlic paste
2 teaspoon green chillies
1 tablespoon red chilli powder
2 teaspoon cloves
8 green cardamoms
Salt To Taste
3 tablespoon butter
2/3 cup cream
1 teaspoon fenugreek
2 teaspoon ginger juliennes
honey to taste

Cooking Chicken Tikka Masala

Whisk all of the ingredients in the marinade together in a large bowl. Add the chicken breast, cut into 2 inch cubes.

Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.

While doing this, make the sauce. Deseed and chop green chillies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.

Add ginger and garlic paste, green chillies, red chilli powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir.

If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala