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

MASALA KULCHA (Stuffed Bread)

Ingredients for Filling

250 gm   Potatoes  
200 gm   Paneer  
1 teaspoon   Chilli, Ginger paste  
1 teaspoon  Salt  
1/2 cup   Finely chopped coriander leaves  
1 teaspoon  Sugar  
1 teaspoon  lemon juice  
Oil for shallow frying

Prepare yeast

Sprinkle yeast in warm water.  
Add sugar and leave it for ten minutes.  
Add 1/2 teaspoon lemon juice to it and put aside.

Cooking Kulcha

Sieve maida and add baking powder, salt, ghee, and curd to it.

Prepare dough with yeast water. Leave the dough for about two hours.

Boil the potatoes and mash it very smooth.

Add paneer to it

Mix remaining masala and prepare a mixture.

Now make small ball from the dough roll small puri and apply potato-paneer filling on the puri, roll again with stuffing and prepare remaining puri. Roll again 1/2 inch. Thick paratha and bake on tava with ghee. 
Serve hot with any gravy subji or dal.