-
Tomato and Chilli Chutney
emointhekitchen Chutney is a traditional Indian condiment made from fruits, vegetables, onions, garlic, raisins, mustard, and vinegar. It can range from spicy and tangy to sweet and mild, making it a versatile addition to both meat and vegetarian dishes. In India, chutney is often prepared fresh using seasonal ingredients, while in Western countries it is commonly sold in jars. Served in small portions, it adds colour and extra flavour to meals such as rice, vegetables, and meat dishes. Tomato chutney, a staple of Indian cuisine, is made from diced, mashed, or puréed tomatoes, combined with ginger, chillies, sugar, salt, spices, and often dried fruits like raisins and dates. South Indian…
-
Spiced Chicken Rogan Josh
emointhekitchen Rogan Josh is an aromatic curried meat dish in Kashmiri cuisine, dating back to the Mughal Empire. The exact etymology remains uncertain, as both “rogan josh” and “rogan ghosht” are used for the dish, and it is unclear which of the names is the original. That’s a great ingredient list for a rich, flavorful chicken. Here’s a clear, step-by-step method to bring it all together: You will need: 800 g skinless boneless chicken thighs 3 tbsp olive oil 2 large onions, finely sliced 4 garlic cloves 1 tsp ginger powder 1 tbsp Kashmiri red chilli powder 1 tsp paprika powder 1 tsp ground cumin 1 tsp ground coriander powder…
-
Kuku Paka Chicken Curry
emointhekitchen Kuku paka is a chicken dish with a coconut-based curry and is also called kuku na nazi. It has African, Indian and Arabic influences. Kuku in Swahili means chicken. Paka means to smear, to spread or to apply. The dish is particularly popular in the East African coast and among communities in Kenya, Tanzania and Uganda. Coconut milk or coconut cream and curry spices are the main ingredients of the dish. Shrimp or fish are often substituted for chicken in this popular East African dish. This recipe serves approximately 4 people and is perfect for a cosy dinner! You will need: Spice Mix: 1 1/2 tsp Salt & Black…
-
Cucumber Raita
emointhekitchen That’s a great, Indian classic cucumber raita recipe—simple and really refreshing. Here are a few tips and optional tweaks to make it even better: You will need: 1/2 cup grated cucumber 1 onion 1 clove of garlic, minced 1 cup yogurt 2 tsp lime juice 2 1/2 tbsp fresh cilantro or parsley, chopped 2 Tbsp fresh mint, chopped 1 tsp ground coriander powder 1 tablespoon olive oil 1 tsp cumin 1/2 tsp salt & black pepper 1 tsp green hot chilli pepper (optional) Procedure: Place all ingredients in a bowl and stir. Use thick yoghurt: If your yoghurt is runny, strain it (or use Greek yoghurt for a creamier texture.…
-
The Warmth of Dal Soups
emointhekitchen Dal soups are an integral part of Indian cuisine and are popular for their rich flavour and nutritional value. Packed with protein and spices, dal soups are not only delicious but also healthy. With this recipe, you can easily prepare a meal that will nourish your body and soul. Enjoy the vibrant flavours of Indian cuisine right in your kitchen! You will need: 1 cup dal (red lentils), rinsed and drained 2 tablespoons tamarind pulp, soaked in 1/2 cup warm water 1 medium yellow onion, finely chopped 1 large tomato, chopped 1 red chilli pepper 5 curry leaves 1 teaspoon turmeric powder 1 teaspoon mustard seeds 1 teaspoon cumin…
-
Tomato Onion Raita
emointhekitchen Tomato Onion Raita is a traditional Indian side dish that adds a refreshing touch to any meal. This cooling yoghurt-based preparation is perfect for balancing spicy dishes and can easily be whipped up in just a matter of minutes. You will need: 1 cup Greek yoghurt 1 cup onion, chopped 1 cup tomato, chopped 1 green or red chilli, chopped 2 tablespoons cilantro, chopped 1 teaspoon cumin Salt (to taste) Procedure In a mixing bowl, add the yoghurt and whisk it until smooth. Add the finely chopped onion and tomato to the yoghurt. Stir in the finely chopped green chilli, cilantro, and cumin. Add salt to taste and mix…
-
Chicken Korma
emointhekitchen Korma is a curry dish that hails from the Indian subcontinent, deeply influenced by the exquisite Mughlai cuisine. As it traversed through time and cultures, Korma adapted elegantly to Anglo-Indian and British palates, becoming a beloved favourite across various regions. What is Korma? At its core, Korma consists of tender meat or vibrant vegetables slow-simmered in a rich blend of yoghurt, water, or stock. The addition of a carefully selected array of spices creates a thick, flavorful gravy that distinguishes Korma from other curries. Notably, its flavour profile is subtler compared to many non-vegetarian dishes, offering a more aromatic experience that pleases the senses without overwhelming them.g Try Your…
-
Chicken Do Pyaza
emointhekitchen Do Pyaza, meaning “double onion,” refers to this classic North Indian curry, which features slow-simmered onions that caramelise beautifully, giving the dish a deep, rich flavour. Do Pyaza is best enjoyed with tandoori roti or rice. You will need: olive oil 3 chicken quarters 6 cloves garlic, roughly chopped 2 white onions, finely chopped 400g+400g chopped tomatoes 140 g tomato paste 200 g coconut milk 1 tbsp garam masala 140 g new potatoes 6 shallots peeled and halved 1 tsp ginger powder 2 bay leaves 1 fresh green chilli 2 tsp Kashmiri chilli powder) 1 tsp turmeric powder 1 tbsp cumin 1 tbsp coriander powder 150 mls water 140…
-
Madras chicken curry
emointhekitchen Madras, one of India’s major cities, is the capital of the state of Tamil Nadu and the culinary hub of South India. It is surrounded by long stretches of beautiful beaches, stretching from the Bay of Bengal in the east to the Indian Ocean in the south. Vegetarian dishes predominate, but the small Muslim and Christian communities boast a range of delicious poultry and meat dishes. This is one of them. You will need: 450g chicken breast 300g tomato puree 1/4 tsp fennel 1 tsp ginger powder 1 1/2 tsp coriander powder 1 teaspoon Madras curry powder 1 tsp Kashmiri chilli powder 1/4 tsp turmeric powder 2 tbsp lemon…
-
Cashew Pulao
emointhekitchen These rice dishes – known in Persia, Turkey and elsewhere under the names pilav, pilau, pilaf – always use the highest quality long-grain rice. In India, it is, of course, Basmati rice and in Thailand, Jasmine rice. There are many recipes for this dish; the following with cashew nuts will certainly be appreciated by vegetarians, who can add raita or plain yoghurt to it. You will need: 1-2 tablespoons of olive oil 1 chopped onion 1 crushed garlic clove 1 large grated carrot 400 g Jasmine rice, soaked for 20-30 minutes 1 teaspoon cumin 2 teaspoons ground coriander 2 teaspoons black mustard seeds 1 teaspoon cardamom powder 450 ml…
