what r ur fovourites?

punjabi food is nice but i like south indian food more

Haii , I too love indian food a lot. I can't live without them. Last time I was in singapore and was used to eat Indian food there too. I have some recipes to share with you which taste superb. Crab Curry Ingredients 3 cups coconut milk, extracted from ½ coconut 2 tsp chilli powder 1 tsp curry powder 1 tsp cumin powder 2 inch cinnamon 4 tsp salt water 2 tbsp cooking oil 1 sprig curry leaves 2 big onions, chopped finely 1 tsp vinegar Method Clean the crabs. Heat the oil in a wok. Fry the curry leaves and cinnamon till fragrant. Add in the onions and fry till fragrant. Then put in the chilli powder, curry powder and cumin powder. Fry till fragrant. Put in the crabs and stir until covered with the spices. Then add in the coconut milk and vinegar. Season with salt, according to taste, and serve. Indian Mutton Curry Ingredients 700g mutton, cut into cubes 2 green chillies, halved and seeded 2 red chillies 4 tbsp oil Ingredients (A) 6 shallots 3 cloves garlic, sliced 3cm ginger Ingredients (B) 3cm cinnamon stick 5 cardamoms, split and use seeds only 5 cloves 2 star anise 3 stalks curry leaves Ingredients (C) 3 tbsp meat curry powder 1 tsp fennel Ingredients (D) 250ml thick coconut milk 400ml thin coconut milk Seasoning 1½ tsp salt or to taste 1 tsp sugar 1 tbsp lime juice Method Heat oil in a pressure cooker. Fry sliced ingredients (A) until fragrant. Add in ingredients (B) and (C) and continue to fry for 1–2 minutes. Add mutton and fry for 2–3 minutes. Pour in thin coconut milk. Cover the pressure cooker and cook for 10–15 minutes. Release the pressure and open the cover. Add in thick coconut milk and continue to simmer over a low heat for 4–5 minutes. Add seasoning to taste. Rasam Ingredients 1/4 cup tuar dal (yellow split peas) 1/4 cup masoor dal 4 large tomatoes, optional 1/2 tsp tamarind extract 1/2 tsp black pepper powder 2 or 3 dry red chillies 1/2 tsp chilli powder 1/2 tsp hing powder (asafoetida) 1/2 methi seeds (fenugreek) 3 garlic cloves 1 tsp cumin seeds 1/2 mustard seeds a bunch of coriander and curry leaves salt to taste Method Cook the dal well with sufficient water. Add tomatoes, salt, chilly powder and tamarind extract. Crush the cumin and garlic and add black pepper to the rasam . Simmer for a few minutes and add the hing powder. Heat a little oil in a frying pan and fry the mustard seeds until they pop. Add the methi seeds and curry leaves after switching off the fire and add to the rasam. Garnish with coriander leaves. Spicy Prawn Curry Ingredients 400g large prawns, keep shells intact 200g half-ripe pineapple, cubed Ground spice ingredients (combine): 1 1/2 tbsp chilli paste 1 tbsp fish curry powder 1/4 tsp ground turmeric 2cm slice galangal 1 stalk lemon grass 3/4 tsp belacan stock granules 4 shallots 2 cloves garlic 2 tbsp oil 1/2 a grated coconut, squeezed for thick coconut milk (add 250ml water to residue, mix and squeeze out thin coconut milk). 1/2 tsp salt or to taste 1/2 tsp fish stock granules 1/4 tsp sugar (optional) Method Heat oil in a saucepan and fry ground spice ingredients until fragrant. Add pineapple cubes and thin coconut milk and bring to a boil. When the pineapples are soft, add prawns and cook for two to three minutes. Add thick coconut milk and seasoning and allow to boil for another two to three minutes, stirring to prevent curdling. Dish out and serve, garnished with mint leaves. Yoghurt Chicken Curry Ingredients 1.2–1.5kg chicken, chopped Salt and sugar to taste 100ml oil 1 Bombay onion, halved and sliced thinly 400–450ml plain yoghurt (A) 3 stalks curry leaves 4cm cinnamon stick 1 star anise 5 cloves 4 cardamoms, split and use seeds only 2 stalks lemon grass, lightly smashed Spices (ground and combined) 20 dried chillies, seeds removed and soaked 3–4 red chillies, seeds removed 10 shallots 4 cloves garlic 1 tsp ground fennel 2 tbsp ground coriander 3/4 tsp ground turmeric 4 thin slices ginger Method Heat oil and fry onions until soft. Drain the onions, leaving the oil in the pot. Add the spice ingredients and (A). Fry until fragrant and oil rises. Put in the chicken and stir to mix. Pour in half portion of yoghurt and stir thoroughly to mix. Simmer over moderate heat for 20–30 minutes, stirring now and then to prevent chicken from sticking to the base of the pot. When chicken is tender and gravy is fairly thick, return the precooked onions to the gravy and add in remaining yoghurt. (If a drier curry is preferred, simmer longer, uncovered.) Add salt and sugar to taste.