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

Doi Maach

Ingredients

1 kg fish with firm white flesh cut into 1 1/2 " thick pieces

1 tablespoon ginger paste

1 tablespoon garlic paste

1 medium-sized onion ground to a paste.   1 cup yogurt

1/2 teaspoon turmeric powder

1/2 teaspoon red chilli powder

4 tablespoons of mustard oil.      3 cloves

5 black peppercorns

2 green cardamoms

1" stick of cinnamon

1/2 dried bay leaf

1 large onion chopped fine

Salt to taste

Cooking  Doi maach

Mix the yogurt with the onion paste,

red chilli powder,

 turmeric,

 ginger and garlic pastes and blend.

 Add the fish pieces to this and gently mix to coat well.

 Marinate for 2 hours.

Heat 3 tablespoons of the mustard oil on medium heat, in a deep pan till hot.

 Add the whole spices

 cloves, cardamom, cinnamon,

 bay leaf and peppercorns

 and fry till slightly darker.

 Now add the chopped onion and fry till transparent.

Add the marinated fish and the marinade and mix gently but well.

 Season with salt as required.

 Stir occasionally.

 Do this gently to avoid breaking the pieces of fish.

Cook till fish is done.

Garnish with the remaining mustard oil - drizzle over the dish

 And serve with piping hot plain boiled rice.