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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.…
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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…
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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…
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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…
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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…
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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…
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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…
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Chicken with cashew nuts and aubergine
emointhekitchen It is the of Mughal cuisine, which originated in the kitchens of ancient Indian aristocracy, or Mughal emperors. The Mughals invaded India in the 16th century. They brought exotic spices, dried fruits and nuts, and new cooking methods. Mughal dishes, as they are called, contain a lot of milk and cream combined with spices. This cuisine dominates the northern part of India. It has a strong influence from Muslim cuisine. Mughal dishes are rich in flavour. Its sauces consist of curd, cream, and crushed nuts such as cashews, combined with aromatic spices and ghee, etc. You will need: olive oil 2 onions 4 tbsp tomato puree 50 g cashew…
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Chicken in Green Masala Sauce
emointhekitchen Green spice blends are a staple throughout India, with each regional cuisine offering its unique twist. In the southern parts of India, these vibrant blends often enhance the flavours of fish and vegetables, while in the northern regions, they predominantly season meat and poultry. Today, we’re diving into the delightful dish of chicken in Green Masala sauce—an aromatic and creamy recipe that beautifully showcases these fresh ingredients. Serve it warm, paired with steaming basmati rice or soft naan bread. This dish not only delights the palate but also brings a pop of colour to your table, making it perfect for any occasion. Enjoy the symphony of flavours that this…
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Mughlai Chicken
emointhekitchen Decorated Indo-Persian cookbooks and culinary manuscripts adorned the personal libraries of the Mughal elite, serving as both culinary guides and for aesthetic value. From the Mughal period itself, one of the most popular culinary works was the Nuskha-i-Shahjahani, a record of dishes believed to have been prepared for the court of Emperor Shah Jahan (reigned 1627–1658). Mughal cuisine is renowned for the richness and aromatic nature of its dishes, due to the extensive use of spices such as saffron, cardamom, black pepper, dried fruits and nuts, as well as the generous use of cream, milk and butter in the preparation of curries. This influenced the development of North Indian…
