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

Sambar Masala

Ingredients

1/2 cup coriander seeds

1/4 cup cumin seeds

1/4 cup channa dhal (large split yellow lentils)

1/4 cup urad dhal (black gram)

1/4 cup fenugreek seeds

1/4 cup black peppercorns

1/4 cup dry red chilli flakes

1/4 cup grated desiccated coconut

1/4 cup mustard seeds

20 dried curry leaves

2 tablespoons turmeric powder

2 teaspoons asafetida powder

Cooking Sambar Masala

Roast all the ingredients

 except the asafetida

 on a hot griddle until they begin to release their aroma.

Cool on a tray.

Add the asafetida and grind into a fine powder.

 Store in an air-tight container.

The resin-like gum which comes from the dried sap extracted from the stem and roots is used as a spice. The resin is greyish-white when fresh, but dries to a dark amber colour. The asafoetida resin is difficult to grate, and is traditionally crushed between stones or with a hammer. Today, the most commonly available form is compounded asafoetida, a fine powder containing 30% asafoetida resin, along with rice flour and gum arabic.