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

Goan Lamb Curry

Ingredients

2 cup warm water

2 teaspoons vinegar
1/2 teaspoon pepper powder
1 teaspoon coriander powder
salt to taste
1/2 teaspoon clove powder
3 tablespoon oil
2 tablespoons desiccated coconut
2 large onions
1 1/2 inches ginger
1/4 cup yogurt
750 gms lamb
1 teaspoon red chilli powder
1 teaspoon cinnamon powder
6 cloves garlic
1 teaspoon turmeric powder

Cooking Goan Lamb Curry

Clean and wash the lamb thoroughly, and cut into 1 inch cubes.

Cream the yogurt and turmeric powder together. Mix in the lamb cubes and marinate for 3-4 hours.

Cut one onion. Slice the other. Wash, and crush the ginger and garlic.

Heat up half the oil over medium heat, in a heavy bottomed pot and fry cut onion until brown.

Remove the onion from the oil and put to one side.

Mix in the remaining oil to the pot and fry the sliced onion until soft.

Mix in the crushed ginger and garlic. Stir fry for one minute. Then over low heat,

Add the coriander powder, cinnamon powder, clove powder, pepper powder, chilli powder.

Stir fry for 1 minute

Mix in 2 tablespoons of water and stir fry until it evaporates.

Mix in the desiccated coconut stir fry for 2 minutes over low heat.

Mix in meat and increase the heat. Stir and fry the meat for 5 minutes or until it changes colour.

Mix in water and bring it to a boil. Cover and simmer for 30 minutes, mix in the fried onions and salt.

Further simmer for 30 minutes or until the meat is tender.

Stir in vinegar, take off from heat, serve hot.