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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…
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India Egg Curry
emointhekitchen Indian Egg Curry, known for its rich flavours and aromatic spices, is a dish that brings warmth and comfort to the dining table. Let’s dive into the ingredients and steps involved in creating this dish. You will need: 6 hard-boiled eggs, cut in half 1 shallot, finely chopped 5 garlic cloves 1 teaspoon mustard seeds 2 whole cloves 1/2 teaspoon cinnamon powder 1/4 teaspoon green cardamom powder 1/2 teaspoon ginger powder 2 green chili peppers, slit 1 teaspoon cumin seeds 1 teaspoon garam masala 1 teaspoon coriander powder 1/2 teaspoon turmeric powder 1/4 teaspoon fennel seeds 4 curry leaves 1/4 teaspoon Kashmiri curry powder 1/4 teaspoon Mild Madras curry…
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Chickpea Curry
emointhekitchen Are you looking for a hearty, nutritious meal that’s easy to prepare? Look no further than this delightful chickpea curry. This dish is perfect for any occasion, packed with flavour and made from simple ingredients. Plus, it’s vegetarian and can easily be made vegan! Follow these simple steps to create. You will need: olive oil 2 tablespoons ghee or butter 1 onion 3 garlic 1 can of diced tomatoes 2 cans of chickpeas 2 teaspoons ginger powder 3 teaspoons Hot Madras curry powder 2 teaspoons cumin 1 teaspoon coriander powder 1 teaspoon turmeric powder 1 teaspoon paprika smoky 1 can of coconut milk 1/4 teaspoon cayenne pepper Salt and…
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Spinach Paneer Tofu
emointhekitchen Paneer was predominantly used in most North Indian dishes and is now commonly used throughout India due to its versatility as an ingredient in various dishes. Our inspired recipe has similar flavours and ingredients but swaps the cheese for tofu. You will need: olive oil 1 firm Tofu 2 tbsp cornstarch 2 tsp garam masala 1 tbsp nutritional yeast 1/4 tsp garlic powder 1/4 tsp cumin seeds 2 cloves 1/4 tsp cinnamon powder 1 shallots 5 cloves of garlic 1/4 tsp ginger powder 1 hot chile 1/3 cup tomato puree 1/4 cup cashews (soaked) 1 cup small coconut milk and add some water 1/4 tsp turmeric 1/4 tsp cayenne…
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Red Lentil Soup
emointhekitchen Lentils are used in many different dishes around the world. Lentil dishes are most popular in South Asia, the Mediterranean, West Asia, and Latin America. Red lentils are rich in nutrients and have anti-cancer properties, so they are suitable for regular consumption. However, they are not a common ingredient in Chinese cuisine, so few people are interested in them. Today I will introduce you to red lentil soup, which can be used for its high nutritional value, easy preparation, and delicious taste. If you don’t believe it, try it, you will love it… You will need: olive oil 1 cup red lentils 1 small shallot and 1 small onion…
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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…
