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

Rogan Josh (Lamb Curry)

Ingredients

1 kg lamb cubed.

  1/2 cup yoghurt .

  2 bay leaves. 

 8-10 cloves. 

 1 teaspoon peppercorns

2" piece of cinnamon. 

 5-6 cardamom pods. 

 2 teaspoons coriander powder.

  1 teaspoon cumin powder

1/4 teaspoon turmeric powder.

  2 teaspoons garam masala.

  3-4 Kashmiri dry red chillies coarsely ground

2 tablespoons garlic paste. 

 2 tablespoons ginger paste.

 4 tablespoons vegetable, sunflower cooking oil

2 medium-sized onions chopped fine.

 2 cups beef stock.

  1 cup water.

  Salt to taste.

5 tablespoons single cream. 

 Coriander leaves to garnish

Cooking Rogan Josh

In a bowl, mix the lamb and yoghurt and keep aside.

This will tenderise the lamb.

Heat the oil in a deep pan and add the whole spices

(cinnamon, cardamom, cloves, bay leaves, peppercorns).

Fry until they turn slightly darker in colour.

Now add the onions and fry until they turn light golden.

Add the ginger and garlic pastes and fry for a minute.

Add the powdered spices

(coriander, cumin, turmeric, Kashmiri chilli and garam masala)

 and fry until the oil separates from the masala.

Add the meat and yoghurt mix to the masala and fry well.

Add the beef stock, water and salt to taste.

Cook till the gravy is reduced.

Stir often.

The gravy should be thick when done.

Whisk the cream until smooth and stir it into the curry to mix well.

Garnish with coriander leaves and serve with plain boiled rice.