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

Dal Makhani

Ingredients

1, 1/2 cups toor dal, washed and drained
2 tomatoes, medium sized, cut into large pieces
A pinch of turmeric powder
2 teaspoons coriander leaves, chopped

For seasoning

1 small onion, chopped
A pinch of hing
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon dhania powder
4-5 green chillies, chopped
1 sprig curry leaves
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 stick of butter
Salt to taste

Cooking Dal Makhani

Boil the dal and tomatoes with a pinch of turmeric powder and 1 cup water till the dal is soft.

Add salt to taste, and set aside.

In a saucepan, prepare the seasoning by heating the butter.

Add the cumin and mustard.

 When the cumin is slightly fried, add all the other seasoning ingredients except the red chilli, turmeric and dhania.

Fry till the onion starts turning colour.

Now add the powders and fry for a minute.

Remove from heat and add the boiled dal/tomato to this.

Add the chopped coriander leaves.  Mix well.

Adjust the salt if necessary.

Add 1 cup of water. Bring it to a boil and remove.

Serve hot with roti or plain rice.