Month: October 2023

Lamb Kheema Roll Recipe

CGS Indian cuisine 0 Comment

Lamb kheema, also known as keema or qeema, is a popular Indian dish made from ground or minced lamb meat. Its origin can be traced back to the Indian subcontinent, and it is a traditional part of Indian cuisine. Kheema is a versatile dish that can be prepared in various ways, with regional variations in spices and ingredients.

The term “kheema” or “keema” is derived from the Persian word “qeema,” which means minced or ground meat. This influence likely came through the historical interactions between the Indian subcontinent and various Persian and Central Asian cultures.

Kheema can be prepared as a dry dish or with a gravy base and is often used in various recipes, including keema curry, keema samosas, and keema pav (a popular street food in India). It’s a flavourful and spicy dish that is enjoyed by people of all ages across the Indian subcontinent and in Indian communities around the world. The spices and seasonings used in kheema can vary by region and personal preferences, making it a diverse and adaptable dish within Indian cuisine.

It pairs exceptionally well with soft, fluffy bread rolls, often referred to as “pav” in India. When served with bread rolls, it’s known as “keema pav.” The combination of flavourful minced lamb and freshly baked bread rolls is a popular street food and a favourite among many. You can also enjoy lamb kheema with various types of Indian flatbreads such as roti, naan, or chapati. The combination of the savoury kheema and the soft, warm flatbreads is a satisfying meal. Read more

Lamb Handi

CGS Asian cuisine, Indian cuisine 0 Comment

Flavourful and succulent

Lamb Handi is a popular dish in the Indian subcontinent, particularly in North Indian and Mughlai cuisines. The term “handi” refers to a traditional clay pot or vessel that was historically used for slow-cooking and simmering curries and stews. This method of cooking in a clay pot imparts a unique flavour and aroma to the dish.

The origins of Lamb Handi can be traced back to the Mughal period in India.The Mughals were a dynasty of Mongol origin that ruled a vast and influential empire in the Indian subcontinent from the early 16th to the mid-19th century . They

were known for their lavish and flavourful culinary traditions, introduced various dishes that are still enjoyed today. Lamb Handi likely evolved during this time, combining the Mughal cooking techniques and spices with regional Indian ingredients and flavours.

Their cuisine  had a significant influence on the development of modern Indian cuisine, and many of its dishes are still enjoyed in India and other parts of the world today. The use of aromatic spices and slow-cooking techniques continues to be a hallmark of Indian cooking, and Mughal culinary traditions have left a lasting impact on the culinary heritage of the Indian subcontinent.

Over the centuries, the dish has evolved and adapted to regional preferences and ingredients, resulting in various regional variations. It’s a cherished dish in North India and is prepared with slight variations in different parts of the country, each reflecting the local culinary influences and ingredients.

To embark on a culinary journey that captures the essence of North Indian cuisine’s rich heritage, allowing you to savor the flavors of an authentic and succulent Lamb Handi, follow this straightforward recipe:
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Tofu curry

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Creamy and rich

Step into the vibrant world of Indian cuisine, where an explosion of flavours awaits in every mouthful of this Tofu Curry. This recipe marries the tender succulence of tofu with the rich tapestry of aromatic spices and a harmonious blend of curry powder. It’s a culinary symphony that balances textures, tastes, and cultures, promising a dining experience that transcends borders and tantalizes the senses.

In this Tofu Curry, the tofu takes centre stage, transformed into crispy, spice-coated nuggets that play in perfect harmony with the sumptuous curry base. It’s a dish that caters not only to vegetarians seeking a hearty, satisfying meal but also to culinary adventurers eager to explore new dimensions of flavour.

From the moment the spices hit the hot pan, releasing their intoxicating aroma, to the finishing touch of creamy garam masala, this recipe invites you to embark on a sensory journey, a culinary pilgrimage to the heart of India. As you savour each bite, the intricate blend of textures and tastes will mesmerize your taste buds, creating a memorable dance of sweet, savoury, and spicy notes.

Whether you’re a seasoned cook or a novice in the kitchen, this Tofu Curry invites you to share in the magic of Indian flavours. It’s a dish that brings people together, transcending cultural boundaries and creating a warm, inviting space at the table. So, join us as we unlock the secrets of this delectable Tofu Curry, and prepare to be transported to a world where every bite is an adventure, and every meal a celebration of the senses.

So lets put on our aprons, take out the spices and Tofu and step into the exotic world of rich and comforting Indian food. Lets make Tofu curry

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How to save Chilli seeds

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Cost effective

Chillies, with their vibrant and diverse array of flavours ranging from the mild sweetness of bell peppers to the scorching intensity of Habaneros, have captivated and tantalized the world’s culinary senses for centuries. Whether you’re a seasoned horticulturist with years of experience or just embarking on the fascinating journey of pepper cultivation, the act of saving chilli seeds emerges as a profoundly eco-friendly and remarkably cost-effective method. It guarantees a steadfast and deeply satisfying harvest of your cherished pepper varieties with each passing growing season.

The practice of saving chilli seeds extends beyond mere horticultural pragmatism. It embodies sustainability at its core, cultivating a legacy that transcends generations. Not only is it a gratifying endeavour, but it also serves as a vital conduit for preserving the distinct and cherished characteristics of your beloved Chilli varieties  Picture, for a moment, the delightful jalapeño that elevated your salsa to perfection or the heirloom chilli whose cultural significance resonated with you. By carefully and thoughtfully saving their seeds, you embark on a culinary journey that ensures the replication of those exceptional flavours, intoxicating aromas, and distinctive heat levels in your future harvests. Beyond the gastronomic realm, this act empowers you to actively participate in the preservation and perpetuation of heirloom and open-pollinated chilli varieties, safeguarding their survival and cultural heritage, a vital link between the past and the future.

In this extensive and informative guide, we are committed to immersing ourselves even further into the intricate art of saving chilli seeds, offering an abundance of detailed insights and invaluable tips that will empower you to cultivate exceptional Chill plants year after year. So, without further ado, let’s grab our secateurs, step into the garden, and commence the thrilling process of hand-picking your favourite chillies Read more

Chettinad Chicken curry recipe

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Bold and robust flavour

The spice profile of Chettinad cuisine is nothing short of remarkable. It’s a carefully orchestrated blend of spices that elevates each dish to a level of culinary artistry. Coriander seeds infuse a warm and citrusy note, fennel seeds impart a subtle sweetness, cumin seeds contribute earthiness, while black peppercorns provide a fiery kick. This spice quartet is complemented by a symphony of aromatic elements, where star anise adds a hint of licorice-like sweetness, green cardamom pods introduce a floral and slightly smoky undertone, cinnamon sticks lend warmth, and cloves bring a pungent and sweet-spicy flavor. The careful balance of these spices ensures that the dishes are not just spicy but also imbued with layers of complexity and depth, making every bite an adventure in taste.

Moreover, Chettinad cuisine’s distinctive character comes from its unabashed embrace of heat. The generous use of dried red chillies in various forms, combined with the peppery bite of black peppercorns, ensures that the dishes are fiery and invigorating. However, this spiciness is not mere heat; it’s a vibrant and vital component of the cuisine’s identity.

Coconut, in its various forms, adds yet another dimension to the richness of Chettinad cuisine. Grated coconut provides a subtle nuttiness and sweetness, while coconut milk imparts a luscious and velvety texture to gravies and curries. Ground coconut masalas, often used in Chettinad cooking, create a creamy base that not only balances the heat but also elevates the overall indulgence of the dishes. This careful incorporation of coconut adds a luxurious and comforting element to our Chettinad chicken curry recipe , will make  it an irresistible indulgence that will be irresistible to your family and friends. They will be begging you to make more. Read more