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 PULAO (Fruit Rice Dish)

 

Ingredients

2 cups long grain rice (basmati) 
2 cups milk 
1/2 cup cream beaten smooth 
1 teaspoon sugar 
salt to taste 
1/2 teaspoon cumin seeds 
3 cloves 
1" cinnamon 
3 cardamoms 
1 bay leaf 
2 tablespoon ghee 
1 cup canned chopped mixed fruit (drained) 
2-3 edible rose petals 

 

Cooking Kashmiri Pulao

Wash and soak rice for 15-20 minutes.

   Mix milk, cream, sugar, salt. Drain rice, keep aside.

  
Heat ghee in a heavy pan.

  
Add cumin seeds, cinnamon, bay leaf, cardamoms, cloves. 

 
Allow to splutter. Add rice and fry in ghee for 2 minutes.

  
Add milk, cream, mixture.

  
Add 1/2 cup water. Bring to a boil.

  
When boil is reached, cover and simmer till cooked.

  
Each grain should be cooked, but separate.

  
Mix in drained fruit very gently. 

 
Garnish by sprinkling finely broken rose petals.

  
Serve hot with a curry