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

KASHMIRI DUM ALOO

 

Ingredients  For aloo

5-6 medium potatoes.  1 tablespoon raisins 
1 tablespoon cashews powdered coarsely 
1 tablespoon cream   salt to taste

For gravy

3 tomatoes pureed & strained.  1 capsicum finely chopped 
1 onions chopped in strips.  1/2 teaspoon sugar 
1/2 teaspoon turmeric powder.  1 teaspoon red chilli powder 
salt to taste.   2 cardamoms 
2-3 cloves.  2-3 peppercorns 
1/2" piece cinnamon.  1 bay leaf 
1 1/2 cups water.  1/2 tablespoon chopped coriander 
2 tablespoon mustard (or other) oil 

 
Grind to a paste 
2 onions.  1" piece ginger.  4-5 red chillies.  8-10 mint leaves.  4-5 cloves garlic.

 Cooking Kashmiri Dum Aloo.  For aloo

Peel and boil potatoes until half done.  Cool and core with a potato scooper.

   Mix raisins, potato scooping, cashew, cream salt.  Stuff into potato hollows. Keep aside.

For gravy

Heat oil, add onions, stir fry till brown, drain, keep aside.

   Stir fry capsicum till done, drain, keep aside.

   Add whole spices, allow to splutter.

   Add paste to oil stir fry for 2-3 minutes.

   Add puree, masala, simmer for 3-4 minutes.

 Add water, sugar, salt, bring to a boil, simmer for 5 minutes.

Cooking dum

Use a heavy copper or steel pot. Grease inside with ghee or oil.

  
Place the potatoes in it.  Pour gravy over them.   Sprinkle the onions and capsicums.

   Take a tablespoonful of ordinary chapatti dough.  Make a long rope of it. Place along the rim of container.

  
Place a well fitting lid over the mouth and press.   The dough between the edges of the container and lid, will seal it.

  
Press any protruding dough over, to seal further.

  
Another way is to place lid first, then seal both edges with dough together. 

 
Place over hot coals or in the oven on slow for 20-25 minutes.

  
Break open seal just before serving.   Garnish with chopped coriander.

Serve hot with warm soft breads or nan.