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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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Aubergine salad with chicken
emointhekitchen If you’re looking for a refreshing and nutritious dish that combines the rich flavours of aubergine with the heartiness of chicken, then this recipe for aubergine salad with chicken is perfect for you. Packed with healthy ingredients and a touch of elegance, this salad will impress at any lunch or dinner gathering. You will need: 1 olive oil 1 onion, chopped 2 large aubergines (eggplants) 300g cooked chicken breast, shredded 100g walnuts, roughly chopped 3 tablespoons mayonnaise Fresh parsley, chopped (for garnish) Salt and pepper to taste Procedure: Preheat your oven to 200°C. Slice the aubergines in half, score the flesh with a knife, drizzle with olive oil, and sprinkle with…
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Summer stuffed mixed tolma
emointhekitchen There are more numerous lovers of summer mixed tolma. How to combine them all “in one pot”? It is enough to prepare a tolma so that everyone gets what they love. You will need: 0.5 kg ground beef 1 cup rice 2 green peppers 2 tomatoes 1 tablespoon lemon juice 1 aubergine 2 onions 1 cup chopped parsley 1 teaspoon coriander 3 cloves garlic salt 1 1/4 cup tomato sauce black pepper olive oil Procedure: Wash all the vegetables and cut off the tops of the peppers. Do the same with the aubergine. Peel it into strips, that is, leave half of the skin intact, which will help hold…
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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…
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Aubergine curry
emointhekitchen Aubergine curry is a flavorful and delicious dish that can be enjoyed by vegetarians and meat lovers alike. You will need: Thai green curry paste 3 cloves garlic vegetable broth chicken breast ginger coconut milk brown sugar 1 large aubergine (3 small aubergine) fish-lemongrass sauce lime basil leaves Preparation: To begin deep pan over medium heat and add a splash of oil. Once the oil is hot, add the green curry paste and minced garlic to the pan and cook for a couple of minutes, stirring occasionally. This will help to release the flavours and aromas of the curry paste. Next, add the vegetable broth to the pan and…
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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…
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Aubergine, chilli & sesame seeds
emointhekitchen South Korea is a beautiful country with a rich culture and history. From the majestic mountains to the stunning coastline, there is so much to explore in Korea. And with friendly locals and delicious food, Korea is a great place to visit for anyone looking for an amazing travel experience. Aubergine is a very widespread vegetable, full of nutrition! Today, I will give you the Korean way of eating, a sweet taste and treat your table with extra exotic food. You will need: 2 aubergine garlic powder green onion Korean chilli powder soy sauce fish sauce sesame oil sugar sesame seeds pepper tomato Procedure: Steam the aubergines for about…
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Aubergine with kudzu
emointhekitchen The place of origin of aubergine is in the eastern part of India. In India, people have cultivated it since prehistoric times. Then to China and Myanmar around the 5th century. It was introduced to Europe in the 13th century. Mapo aubergine is a type of Chinese food that is “fish-flavoured aubergine” (魚香茄子) in Japanese, one of Sichuan cuisine. The decisive factor in the taste of aubergine is the perfect balance between the fragrant and soft aubergine and the thick soy meat. The trick to deep frying Chinese food is to fry it at a high temperature for a short period of time. We need: baby aubergine soy meat…
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Bean curry with aubergine
emointhekitchen Legumes are a wonderful thing! And beans in particular:) Aubergine is a popular Mediterranean vegetable, which we have long since adopted as our own. It has a delicate neutral taste and a mushroom-like structure, the flesh is fleshy and absorbs other flavours well, which is why it is often used in vegetarian dishes. And you can conjure really wonderful goodies from them… We need: 1 white bean 400 g peeled tomatoes 1 onion 2 cloves of garlic aubergine cumin garam masala coconut milk lemon juice fresh coriander(spinach, basil, parsley…) Procedure: Finely chop the onion and slowly fry it in a pan in oil. Add a teaspoon of cumin to…
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Garni Yarakh
emointhekitchen In summer, barbecue season occurs in many countries, which is not, according to Chinese Medicine, the most ideal way of preparing meat. It greatly strengthens the Yang element of the fire, and we, together with the food, only supply excess heat to the body, which we would rather get rid of on hot summer days. If we want to avoid unnecessary overheating, we should mainly grill vegetables of a cold or cooling nature. If we prepare meat in this way, we should consume it carefully and in combination with a salad of rocket, chicory or similar bitter leafy vegetables, which are refreshing and help to balance the hotness. The…
