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

Samosa

Ingredients

4 large white potatoes, boiled, peeled and mashed
1/2 cup boiled and drained green peas
1 1/2 teaspoon cumin seeds
1 teaspoon amchoor (mango powder)
1 teaspoon red chilli powder
1/2 teaspoon saunf (fennel) powder
1/2 teaspoon garam masala powder
1 tablespoon chopped cashew nuts
Salt to taste
3 cups maida (all purpose flour)
1/2 cup maida, for rolling out
1 tablespoon heated ghee or oil
Oil for deep frying the samosas
1 tablespoon ghee (clarified butter) for the stuffing
1 small bowl of cold water

Method

Heat the ghee for the stuffing and add the cumin seeds and cashew nuts.

When the seeds splutter add the dry powders and fry for 10 seconds.

Add the mashed potatoes and green peas and mix well.

Mix in salt to taste.

Fry on a low heat for about 10 minutes. Set aside.

Prepare the cover for the samosa by mixing the maida, hot ghee or oil and salt to taste.

Add enough water and knead the dough. Set aside for about 10 minutes.

Divide the dough into round portions.

Take each portion and coat it with some maida so that it does not stick to your hands.

Roll it into a not too thin perfect round.

With a pizza cutter, make 2 semi circles with the round.

Take one half circle. Dip your index finger into the cold water

and apply it to the straight edge of the semi circle.

Now hold the semi circle in your hand.

Fold the straight edge , bringing together the watered edges.

Seal the watered edges.

You should now have a small triangular maida pocket.

Stuff it with the potato mixture and now water-seal the upper edges.

Repeat for the rest of the dough.

Deep fry in oil till golden brown and serve with mint chutney.

Do not overheat the oil, since this will cook only the outer maida covering and the inner layer

 will remain uncooked even if the samosa has turned dark brown on the outside.