Horenso no Kurumi-Ae

Spinach with Walnut Dressing

1/2 lb spinach, washed, de-stemmed
4 large (or 6 small) whole walnuts
1 tsp sugar
4 tsp soy sauce

Parboil spinach, rinse in cold water, squeeze out water, chop a bit. Make the dressing by mashing the walnuts in a mortar and pestle and adding the sugar and soy sauce. Toss spinach with dressing.

Source: Zen Vegetarian Cooking by Soei Yoneda with Koei Hoshino, p. 172-173

Paratha

Use atta flour (whole wheat, made from hard wheat). Add water to flour until it's tender and smooth, not too much water. Roll out into thin circles like chapati. Make a cut from the center to an edge, then fold over into a 60 degree triangle (so it'll be 6 layers). It'll be kind of a cone shape, so kinda squash that open, flatten, and roll out. Cook on a hot dry pan. Put oil on one side, then flip so it cooks on both sides.

Source: cooking class in Delhi

Cottage cheese rolls

200 grams (about 1/2 lb) paneer
1/2 c. finely chopped onions
2 green chilies, chopped
3 tsp coriander
1/2 c. grated mild, soft cheese like cheddar
1 tsp salt
1/4 tsp black pepper
1 c. bread crumbs
oil for deep-frying
1 tsp corn flour
1 egg

Mash paneer in a bowl with all other ingredients except oil, egg, and crumbs. Roll it into an oval, shape it like a cutlet, dip it in egg and bread crumbs, and fry it.

Source: cooking class in Delhi

Dal Makhani

1 cup black lentils (probably split)
some tomato puree- maybe 1/2 cup
about 1/4 cup cream
1/2 tsp cumin
1/2 tsp coriander
1 green chili
salt
oil
2 tbsp butter
2 tbsp chopped onion
1/2 tsp chopped ginger
1/2 tsp chopped garlic

Put everything but the butter and cream in a pressure cooker and cook it for 1/2 hour. Open the lid by running it under cold water until the steam is done, then add the cream, cook 10 minutes. Add butter as a garnish (however that works).
If you don't have a pressure cooker, just cook it all in a pot. Soak the lentils for a couple hours beforehand.

Note about oil: sunflower oil and mustard oil are popular in India. Mustard oil is good for winters, it makes things last longer.

Source: cooking class in Delhi

Garam Masala

16 tsp (1/3 cup) whole coriander
4 tsp (1 tbsp + 1 tsp) whole cumin
4 tsp whole black peppercorns
2 tsp whole black cumin
2 tsp ground dried ginger
1 tsp whole black cardamom seeds
1 tsp whole cloves
1 tsp ground cinnamon
1 tsp crushed bay leaves

Toast the coriander, cumin, black pepper, black cumin, cardamom, and, uh, cloves? At least all the things that look like seeds. Then grind it all!
You may want to make a half recipe, as this makes 2/3 cup, and it's the most flavorful right after grinding.

Source: http://indianfood.about.com/od/masalarecipes/r/garammasala.htm

Ponzu

Ponzu sauce

1 c. lemon juice, or lemon-lime, or sudachi citron or other very acid citrus fruit
1/2 c. rice vinegar
1 c. dark soy sauce
2 tbsp tamari
3 tbsp mirin, alcohol burned off
1/3 oz (10 g) hana-katsuo
2-inch square konbu

Mix all ingredients and let stand 24 hours. Strain, mature 3 months in a cool dark place or refrigerate. Keeps indefinitely, but is best used within 1 year.

Source: Japanese Cooking, a Simple Art, by Shizuo Tsuji, p. 172

Brokkori Ninjin Kinpira

Steam-sauteed broccoli and carrot with savory dressing

8 oz. broccoli stems
Some carrot
1 1/2 tbsp peanut oil
1/4 c. light soy sauce
1 tbsp mirin
2 tsp sugar
1 tbsp sesame oil
pinch of salt
pinch of red pepper or shichimi
1 tsp white sesame seeds

Peel the hard outer layer of the broccoli, and the carrot. Cut both into 2-inch pieces. Saute carrot and broccoli in oil quickly until tender. Stir in everything else. Remove from heat, steam about 1 minute, but don't overcook. Sprinkle with sesame seeds, serve immediately.

Source: the Art of Japanese Vegetarian Cooking by Max Jacobson, p. 85