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Hokkaido Pumpkin Curry
emointhekitchen Hokkaido pumpkin, also known as red kuri squash, scientifically known as Cucurbita maxima, is a type of winter squash that is native to Hokkaido, a northern island of Japan. Its vibrant red-orange skin and sweet, nutty flavour are what make this pumpkin variety well-known. People can prepare Hokkaido pumpkin in a variety of ways, including roasting, steaming, baking, or even using it in soups and stews. Its sweet flavour allows for its versatility as an ingredient that you can use in both savoury and sweet dishes. Due to the season of demand for pumpkins, it is often autumn. However, thanks to their long shelf life and ability to thrive…
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Recipes from Emma chicken breast and lettuce
emointhekitchen I am very happy to share the secrets of cooking daughter Emma’s recipes.💗 It’s easy, so try it… You will need: 2 pieces chicken breast 1 iceberg lettuce sunflower seeds 2 garlic 1 vegetarian cream 2 potato 1 red chilli Procedure: We fry the chicken breast and slice it into bite-sized pieces. Cut the potatoes. Heat the oils in a large pan over medium-high heat. Add the potatoes and season with salt and pepper. Cook until potatoes are golden and crisp, 5 minutes. Turn the potatoes and cook until golden brown on the other sides, for another 5 minutes. Meanwhile, prepare a creamy vegetarian dressing by blending together lemon…
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Yellow curry paste
emointhekitchen I love cooking with yellow curry paste, especially the Thai variety. It adds depth of flavour to my dishes along with other spices like lemongrass, ginger and garlic. The vibrant yellow colour of the curry paste is always a delight to see when I mix it into a curry. The flavour is a perfect balance of spicy, sweet and salty, making it a versatile ingredient. Cooking with yellow curry paste always transports me to the streets of Thailand, where the aroma of spices fills the air and tantalizes my taste buds. I love experimenting with different recipes and incorporating this delicious paste to create dishes that never fail to…
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Punjabi Kadhi Pakora
emointhekitchen Punjabi Kadhi Pakora is a classic and flavorful Indian dish that hails from Punjabi cuisine. It combines a tangy and spiced yoghurt-based curry with crispy and savoury deep-fried fritters called pakoras. This dish is loved and cherished by people all over India and is known for its rich and aromatic flavours. We need: canola oil ghee 1/4 cup non-dairy yoghurt 1/4 Kashmiri chilli powder 4 cups broth 1/2 tsp turmeric powder 2 tsp chickpea (gram) flour 0.5 kg baby spinach 2 onions 5 clove garlic 3 tsp cumin seeds 1 tsp methi seeds 1 Chilli pepper 2 dried red chillies 1/2 tsp ginger powder 1 green chilli 1/2 tsp…
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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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Old Beijing fried noodles
emointhekitchen Zhajiangmian originated in Shandong, China and is a popular dish that has evolved into distinct versions across many cuisines both within and beyond China. The most well-known variation is arguably Beijing zhajiangmian (北京炸醬麵), which is recognized as one of the Ten Great Noodles of China (中國十大麵條). The name “zhajiangmian” translates to “fried sauce noodles” in English and is often referred to simply as “Beijing noodles.” Umami (MSG) In addition to the unique taste of the dish, there is an interesting ingredient that has been used to enhance flavours for over a century. This ingredient, monosodium glutamate (MSG), was discovered in 1909 and is known for providing the ‘umami‘ (うま味)…
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Greek Pastitsio
emointhekitchen Pastitsio, also known as Greek Lasagna, is a delicious dish that is sure to satisfy anyone’s pasta craving. This delectable creation consists of layers of perfectly cooked penne pasta combined with a meat sauce. The meat sauce bursting with spicy flavours gives the dish an excellent touch and creates a harmonious connection between the pasta and the sauce. But what sets Pastitsio apart is the addition of a creamy custard topping. It’s a little rich but worth it. We need: 0.5 kg macaroni 4 tablespoons butter (ghee) 3/4 cup grated Parmesan cheese 1/4 teaspoon nutmeg salt and pepper 3 eggs Meat Sauce 1 large onion 1 clove garlic 2 tablespoons…
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Rajasthani Kadhi & Burmese Kadhi noodles
emointhekitchen Fusion cuisine, known for blending culinary traditions from different cultures, has become increasingly popular globally. One fascinating example of fusion cuisine is the combination of traditional Rajasthani Kadhi and the creamy goodness of Burmese Kadhi noodles (Khow suey). This tantalizing dish brings together the bold and vibrant flavours of Rajasthani cuisine with the rich and creamy texture of Burmese culinary traditions. Rajasthani Kadhi, a yoghurt-based curry, is typically spiced with a unique blend of aromatic spices that gives it a distinctive taste. On the other hand, Burmese Kadhi noodles are known for their deliciously creamy broth and thin rice noodles. By combining these two dishes, a delightful fusion is…
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Green Curry Paste
emointhekitchen Who doesn’t love a good Thai green curry paste? And the best part is that you can easily make your own at home! Making your own Thai green curry paste is not only fun, but it allows you to customize the flavours to your liking. Want it a bit spicier? Add an extra chilli. Do you prefer a stronger ginger taste? Increase the amount of ginger in the recipe. The possibilities are endless! Once your Thai green curry paste is ready, you can use it to make a variety of dishes. The possibilities are endless, from traditional green curries with chicken or shrimp to vegetarian options with tofu and…
