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

Kheer (rice pudding)

 Ingredients

2 litres full-cream milk

1 can (400 gms) sweetened condensed milk

1 teaspoon cardamom powder

1 cup sugar

1 cup Basmati rice

50 gms almonds blanched and slivered

50 gms raisins

A few strands of saffron

Rose petals to garnish (optional)

Cooking  Kheer

Wash the rice well and soak for half an hour in enough water to cover it fully.

Put the milk,

 condensed milk

and sugar

 in a deep, thick-bottomed pan and boil.

When the milk comes to a boil, add the rice and simmer.

Cook till the milk thickens and reduces to half its original volume.

Add the almonds, raisins and cardamom and cook for 5 more minutes.

Turn off the heat and add the saffron. Stir well.

Allow the kheer to cool, then chill.

Serve cold garnished with rose petals.