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Pudina Chutney (Mint Chutney)
emointhekitchen Indian chutney has roots dating back over 3,000 years, and it doesn’t come from cooking, but from ancient Ayurvedic medicine. The name comes from the Hindi word for “to lick,” and early versions were herbal pastes meant to balance digestion and bodily energy, rather than add flavour. Our Pudina Chutney, also known as Mint Chutney, continues this tradition in a fresh, everyday way—it’s tangy and spicy, made with simple pantry ingredients. To get that brilliant, restaurant-style emerald green colour (instead of a muddy brown), blanch the mint and cilantro leaves in boiling water for just 15-20 seconds, then immediately plunge them into ice water before blending. It locks in…
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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…
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French Clafoutis
emointhekitchen Clafoutis is a classic French dessert originating from the Limousin region. Clafoutis’ history began in the 19th century, and people originally made it with black cherries. The Occitan word “clafoti,” meaning “to fill,” gives the name “clafoutis” to a pastry filled with fruit. A French legend states that their essence releases during baking, enhancing the dessert’s flavour and aroma when cherry pits remain in the recipe. I pit the cherries to make it as convenient as possible for the eaters. In the 19th century, clafoutis was primarily a peasant dessert enjoyed by farmers. Cherries were abundant in the region during the summer months, and clafoutis provided a delicious way…
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Mango Udon Noodles
emointhekitchen Mango (Mangifera indica) have been cultivated in South Asia for over 4,000 years, with wild varieties native to the Himalayan foothills of India and Burma. Hindu scriptures from 4000 BCE mention the mango as the “great fruit-bearer.” Cultivation began evolving as early as 2000 BCE, enhancing flavour, size, and texture. Between the 5th and 4th centuries BCE, mangoes were introduced to Southeast Asia and spread through tropical and subtropical regions worldwide. Buddhist monks brought them to the Malay Peninsula and East Asia in the 4th and 5th centuries BCE. Mangoes reached China in the mid-7th century CE via the Chinese Buddhist monk, scholar and traveller Xuanzang (Hsüan-tsang) (602—664). This…
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Rhubarb Strawberry Cake
emointhekitchen Rhubarb has been used in Traditional Chinese Medicine for over two thousand years. In Chinese culture, it is most commonly recognised as a powerful laxative. The root of rhubarb (Da Huang, 大黄) is valued for its wide range of medicinal properties, including hemostatic, blood-activating, detoxifying, blood-stasis-dispersing, and purgative effects. In contrast, in North America and Europe, rhubarb is widely consumed as a food. Although botanically a vegetable, its tart, fleshy stalk is often treated as a fruit and used in desserts, jams, and beverages. Beyond its culinary appeal, rhubarb is highly nutritious and has been associated with potential health benefits, including anti-cancer properties and protective effects on the kidneys,…
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Elderberry syrup
emointhekitchen The first person to mention elderberries was in the fifth century BC. Hippocrates recommended them as a laxative, diuretic, and gynaecological remedy. Druids and European pagans believed that elderberries were a mystical tree. It was said that this tree protected fairies, so it was important to pay respect to it when you came across it in the forest. The syrup has become very popular since 1995, when an article was published stating that the berries have an antiviral effect against the flu. It is an excellent addition to cough syrup, adding both flavour and medicinal qualities. Elderberries have traditionally been used to make wine or stomach liqueurs. You will…
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‘Kosmatice’
emointhekitchen Kosmatice, or elderflowers, are a welcome spring treat on your plate. An old proverb says, “Bow down before the chamomile, kneel before the elderberry.” Elderberry (Sambucus nigra) is a highly medicinal and sought-after plant. Its flowers treat colds and various inflammations, which is why people use them. Folk medicine has long valued elderberry. Its flowers contain flavonoids, tannins, essential oils, and vitamins, especially vitamin C. Elderberry flower tea offers diaphoretic and diuretic effects, aiding colds, fever, and respiratory tract infections. You will need: olive oil 400 ml semi-skimmed milk elderflowers 2 eggs 1/2 tsp salt 270 g plain flour Procedure: The batter should be thicker than pancake batter. It…
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Chicory Salad with Apples, Peanuts and Gorgonzola
emointhekitchen The Egyptians cultivated chicory as early as 5,000 years ago. It was a medicinal plant used to support liver function, stimulate appetite, and calm anxious individuals. This salad is a delicious combination of bitter chicory, sweet apples, salty gorgonzola, and crunchy peanuts (or cashews, walnuts). Here’s a recipe inspired by classic chicory salad combinations: You will need: 2 buds of white chicory 1 sweeter and firmer apple 100 g Gorgonzola (Niva, Roquefort) 50 g peanuts 1 tablespoon apple cider vinegar 1 teaspoon honey Procedure: Cut the chicory buds lengthwise. Cut off the bitter end from the bottom. Cut the leaves into strips about 1–2 cm wide. Wash the apple,…
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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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Crumb cake
emointhekitchen The remoska is a retro thing, so our grandmothers must have used it. My husband often tells me that his grandmother baked several cakes and that one strawberry cake was always just for him. Our house has beautifully preserved this tradition, and I want to share this family treasure with you. The remoska is a small, portable electric oven with a cooking element placed in the lid of a pot. The Czech electrical engineer Oldřich Homuta invented it in the 1950s. You will need: 2 cups semi-coarse flour 1 cup cane sugar 2 eggs 1 cup milk 1/2 cup oil 1/2 baking powder strawberries (or other fruit) For the…
