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Emointhekitchen
  • India,  Recipes,  Starters and Snacks,  Vegetarian

    Brinjal (Aubergine) pickle

    emointhekitchen Hello cooking lovers! Today we will delve into the wonderful world of making Indian brinjal pickle, also known as aubergine pickle. This pickle can also be made from raw aubergine if it ripens in the sun. Since we don’t have good sunlight here, I fried it. Both have a unique taste. The spice level can be increased or decreased according to your taste. You will need: 3 cups aubergine 1 tablespoons ginger powder 2 cloves garlic 2 tablespoons mustard powder 1 tablespoon cumin powder 1/2 cup Balsamic vinegar 2 tablespoons tamarind 2 tablespoons turmeric powder taste salt taste sugar 2 tablespoons red chilli powder 3 curry leaves 3 dry…

  • Recipes,  Spring,  Starters and Snacks,  Vegetarian

    Grilled Aubergine

    emointhekitchen Roasted aubergine, also known as eggplant, is a delicious and versatile dish that can be enjoyed as a main course or a side dish. In this recipe, I’ll show you how to make a flavorful roasted aubergine dish with tahini, and a few other ingredients. We need: ½ cup tahini 2 lemon juice salt pepper ½ cup water 2 aubergine olive oil 1 tablespoon Za’atar soy sauce sunflower seeds mint basil leaves Procedure: Preheat the oven to 200°C (400°F). Cut two large aubergines lengthwise. Criss-cross pattern using a sharp knife. Drizzle a little olive oil over the cut sides of the aubergine and season with salt and pepper and…

  • Indian summer,  Recipes,  Starters and Snacks,  Summer,  Vegetarian

    Falafel

    emointhekitchen If you’ve never had the pleasure of sinking your teeth into a warm, crispy falafel, then you are truly missing out. Picture this – a flavorful blend of chickpeas, herbs, and spices, formed into little patties and deep-fried to perfection. The result? A heavenly bite that is crispy on the outside and soft and flavorful on the inside. Whether you enjoy your falafel stuffed inside warm pita bread, drizzled with tahini sauce and topped with crispy lettuce and tomatoes, or served alongside a refreshing side of hummus and tabbouleh, falafel is a versatile dish that never fails to bring a smile to your face. You will need: 1 cup…

  • Armenia,  Recipes,  Starters and Snacks

    Omelette in Basturma

    emointhekitchen Basturma is a traditional dried beef that’s been seasoned and cured with a mouthwatering blend of spices. It’s like a flavour explosion in your mouth! The process of making basturma involves marinating the beef in a mixture of garlic, cayenne pepper, paprika, and other secret spices, before drying and ageing it for several weeks. The result is a tender, flavorful meat that’s perfect for snacking on its own or adding to sandwiches and salads. In Armenia, basturma is a beloved staple and an integral part of their culinary heritage. It’s often enjoyed with a side of fresh bread, cheese, and pickles. Trust me, once you try it, you’ll be…

  • China,  Japan,  Recipes,  Starters and Snacks,  Summer,  Vegetarian

    Kogomi (Fiddlehead fern)

    emointhekitchen 《本草纲目》:“蕨处处山中有之。二三月生芽,拳曲状如小儿拳。其茎嫩时采取,以灰汤煮去涎滑,晒干作蔬,味甘滑,亦可醋食。” “Compendium of Materia Medica”: “There are ferns everywhere in the mountains. Buds are born in February and March, and their fists are like children’s fists. The stems are taken when they are tender, boiled in ash soup to remove the saliva, and dried as vegetables. It tastes sweet and smooth, and can also be eaten with vinegar.” Li Shizhen said: (1518 -1593 – Ming dynasty) Fiddlehead fern (ostrich fern; Kogomi; Matteuccia struthiopteris; こごみ; 荚果蕨; Pérovník pštrosí) is collected throughout Japan and also in other Asian areas where it is considered a delicacy. It grows in moist areas from spring to early summer and is often eaten as a…

  • China,  Starters and Snacks,  Summer,  Vegetarian

    Vegetable Jelly

    emointhekitchen Vegetable jelly is a unique and tasty treat that is made by combining spinach juice and pea flour. It’s the perfect balance of healthy and delicious! Now, you might be wondering how this amazing creation came about. Well, in China, there is a long history of using vegetables in desserts. They believe in the concept of balance and incorporating wholesome ingredients into their meals and treats. So, vegetable jelly is just another example of their culinary creativity. You will need: pea flour spinach juice soy sauce sesame seeds, chilli sauce, olive oil, garlic Apple cider vinegar salt Procedure: Measure out 100 grams of pea flour. Add 200 grams of…

  • Recipes,  Spring,  Starters and Snacks,  Vegetarian

    Sephardic Spinach Pie

    emointhekitchen Sephardic Jews Sephardic Jews are a group of Jews who have their origins in the Iberian Peninsula. They are also sometimes called Spanish and Portuguese Jews. Sephardic Jews have a long and rich history, and they have made significant contributions to Jewish culture and tradition. Sephardic Jews have a unique way of celebrating holidays and lifecycle events. Their customs are a blend of Jewish, Spanish, and Portuguese traditions. One of the most well-known Sephardic Jewish traditions is the Passover Seder. The Sephardic Passover Seder is often quite different from the Ashkenazi Passover Seder. Sephardic Jews are known for their delicious food. Susan Barocas is an award-winning writer, chef, cooking…

  • Armenia,  Azerbaijan,  Recipes,  Starters and Snacks,  Vegetarian,  Winter

    Vegetarian Tolma from vine leaves

    emointhekitchen Today I prepared and presented to you the way of making tolma. For the first time, as historians assure, the recipe for tolmu was published already in the 100th century. Today, many people consider tolma their national food, from North Africans to Southern and Eastern Europeans as well as the Middle East. Tolm’s original recipe may seem complicated at first glance. Usually, this illusion is caused by the number of ingredients used. UNESCO has decided that tolma is an intangible cultural heritage of Azerbaijan. You will need: vine leaves – canned 400 ready-made  (Chinese cabbage, red or white) 1 cup rice 1 tomato, fresh mint, fresh coriander, 1 onion,…

  • Japan,  Recipes,  Spring,  Starters and Snacks

    Radish pickles

    emointhekitchen Pickles, or pickled, fermented vegetables, are an ancient method of canning (not just vegetables). By salting and loading vegetables, the process of lactic fermentation begins, in which a number of beneficial substances for the intestinal microflora and immunity are created. Pickles are also a rich source of vitamin C. Our country has a long tradition of pickled sauerkraut, which brought our ancestors the necessary nutrients and vitamins during the long winter. We need: Bunch of radishes Ume vinegar Boiled and cooled water Procedure: These are the easiest pickles that you are sure to seduce. Cut the radishes as thinly as possible. Put them in a clean glass jar. Mix…

  • sushi_roll
    Japan,  Recipes,  Starters and Snacks

    Sushi – Art of Transience

    emointhekitchen Sushi preparation includes unlimited creativity and a sense of pure aesthetics. Japanese culture is largely based on appreciating the beauty of transience. The sakura blooms only briefly. The sushi pleases the eye, and then we open our mouth and it is gone. Sushi originated as casual food served at food stalls in the Edo era. Chefs would brush soy sauce on top of the sushi they made and place them in front of customers. The customers would quickly eat it with their hands, then drink some tea, wipe their hands on the curtain, and depart the food stall. From ordinary street food, it has gradually become a form of…