I am super amazed with myself! I made my own Tandoori Chicken Skewers. Woop woop!

The last Indian dish I posted was my Vegetarian curry soup, and that’s been a few months already. But a few weeks ago I was inspired to do some more Indian cooking. I told you about my friend Susanne who came over to Amsterdam all the way from Denmark. (I made this delicious Koldskål for her, remember?) Anyway, that weekend we also ate at an Indian restaurant. It had been some time since I ate out at an Indian place but wow I realised I had missed it. I decided it was time again for some curry, dahl, tandoori, or whatever, as long as it would be full of those rich flavours.

As barbecue season is getting closer I decided to make some tasty chicken skewers. Don’t get me wrong: these tandoori chicken skewers are delicious coming from a grill pan and served with a good curry, rice and naan bread… but they do great on the barbeque as well.

Unfortunately my little appartment does not have a real tandoor in the kitchen (meaning: no clay oven, no charcoal nor wood), and since the weather has been bad this spring I had to do with my  plain gas stove and a grill pan. Pretty disappointing now that I am writing this down, but a là. As my mom would say: you can’t have it all. For now I will assume you also lack a wood oven in your house. So have no fear, you will be able to make this recipe. I think I came pretty close to the real deal with my grill pan but if you are planning for a good old charcoal barbecue… You know what I mean right?

This is what you need:

For 10-12 skewers:

  • 200 gr. chicken
  • 4 tbsp yoghurt
  • 4 tbsp olive oil
  • tandoori masala herbs (or: 1 tsp cumin, 1 tsp kurkuma, 1 tsp cayenne pepper and 1 tsp coriander)
  • 1 lime
  • 10 skewers (15 cm)

For the sauce:

  • chutney
  • 4 tbsp. yoghurt
  • 1/4 tsp. cumin
  • 1/2 tsp. coriander

Here’s how:

The trick with this recipe is not the ingredients or cooking techniques… it is the timing. These skewers need about 24 hours for the chicken and marinade to get married for life. So please, trust me on this one, if you’re friends will be banging at the door in 20 minutes from now and you still need to do your hair and make up… leave this recipe for another day. If not:

Dice the chicken in fine pieces of a maximum of 1.5 cm in thickness. I like smaller pieces so the marinade will soak in all around but it’s up to you really. Just make sure the pieces are large enough so you can easily pin them to the skewers. Then put the chicken in a bowl and add the yoghurt, olive oil, tandoori masala herbs and the juice of one lime. Stir well so the marinade mixes well and make sure all your chicken is covered with the marinade.

Put the chicken in the refrigerator for 24 hours.

The next day put the chicken pieces on the skewers and grill them in your grill pan or on your barbeque.

I served the tandoori chicken skewers with sweet mango chutney and a quick yoghurt-cumin-coriander sauce, naan, rice and a delicious butternut squash and spinach dahl. (to be continued 😉 )




Red lentils… I find them kinda difficult. They don’t taste bad but I always found it hard to make a red lentil soup that was full of flavour. Green and black lentils just have a little more flavour of their own I think. So what about the red ones? I was convinced there was a way to make a nice red lentil soup, but I only really started trying after having had a really great red lentil soup at a cultural event in Amsterdam.

Without any recipe to start with I made this red lentil soup with cumin and coriander. I think I came close to the one I had that time in Amsterdam and it is definitely on my list of soups I have to make again one day. Let me know what you think!

This is what I used:

  • 250 gr. red lentils
  • 2 potatoes (medium to large)
  • 2 carrots
  • 4 celery stalks
  • 1 onion
  • 2 tsp coriander seeds
  • 2 tsp kurkuma
  • 2 tsp curry
  • 4 tsp cumin powder
  • Fresh coriander (10 gr)

Here’s how:

Take a big pan and add the lentils and 2 liters of water. Bring the water to a boil and then put the heat down and boil the lentils for 45 minutes.

While you’re waiting: Peel and dice the potatoes, onion and carrots. Clean the celery stalks and slice them. Heat some vegetable oil in a frying pan and fry the onions with the coriander seeds, kurkuma, curry and cumin powder.

When the lentils have cooked for 45 minutes add the potato, carrots and celery stalks with the spiced onions. Let the soup cook for another 15 minutes. Use a hand blender to give your soup a more smooth consistency. I always leave some chunks in because I like the bite it gives to the soup. All up to you though! Add pepper and salt to taste.

Finely chop the fresh coriander. Before serving add the fresh coriander.

Bon appetit!


For my Halloween party I made a typical pumpkin face as a decoration. As I don’t like to throw out good food, I decided to make a pumpkin houmous dip out of the pumpkin flesh. It is super good with raw vegetables or nachos.

Here’s what you need:

  • 5 tablespoons fresh coriander

No stress! It’s easy:

Let’s start with the pumpkin flesh. In my case the pumpkin flesh was sort of mashed to begin with as I was scraping it out of the pumpking to make the Halloween pumpkin head. But if you buy a whole pumpkin, just peel it and remove the the seeds, and then cut it in dices of about 3 cm. Preheat oven to 200°C, take a baking tray and cover it with baking paper. Spread the diced pumpkin over the baking tray and spray a little olive oil, pepper and salt over it. Then put it into the oven and bake it for around 30 minutes. In my case, the scraped pupkin was done after 20 minutes. Just take care that the pumpking flesh is well done and you’re good. When the pumpkin is doen, let it cool down before continuing.

Next take the can of chickpeas, and rinse the chickpeas with water untill they are clean. Grind the garlic clove. Put the pumpkin, chickpeas, cumin, coriander and the garlic in a food processor, and grind it untill it is smooth. Then add the lemon juice and olive oil to the mash, while the food processor is running. You’re done! Serve with nachos, fresh vegetables like cucumber, couliflower or carrots.


This recipe was my first try at making an indian lentil soup, and although the recipe has changed a bit over time it is still one of my favourite soup recipes.

I don’t remember ever having had lentils before that one day, it must have been May 2006-ish, when my boyfriend-at-the-time served me his moms home made lentil soup. I can still remember it clearly because it was the first time I visited him at his home and I was super nervous. Since I never had lentils before I did not know if I would like it or hate it, which is kinda important if you’re eating your boyfriends moms food. You NEED to like it! Luckily I did and survived that moment.

It was only a few years later I started to experiment with making lentil dishes myself. I hope you like this soup:

This is what you need:

  • 125 gr. green lentils
  • 1 green pepper
  • 1 onion
  • 4 small to medium carrots
  • 1 potato
  • 75 gr. coconut milk
  • 2 teaspoons coriander powder
  • 2 teaspoons Kurkuma
  • 1 teaspoon curry
  • 1 teaspoon cumin powder
  • vegetable oil

Ready steady cook!

First off, make sure you wash the lentils in cold water. Finely chop the onion and green pepper, but take care of your eyes! Then peel the potato and cut it in dices. Do the same with the carrots.

Put 1 liter of water with the washed lentils onto a low fire and slowly let them cook for about 45 minutes. Make sure that you add water if too much water evaporates.

Fry the onion, herbs and green pepper in a separate pan in a little oil and mix them well. When you are done, add this to the lentils. Then add the potato, carroets and coconut milk to the soup and cook it for another 15 mintues untill the vegetables are done.

Serve the soup with Naan.


Take your biggest soup pan out of your cupboard for this spicy vegetarian curry soup! It is full of taste, low on fat and very nutritious. Ideal for when you need to feed a hungry crowd (or yourself)!

Remember that when you freeze part of it down for later, the spiciness will tone down.


Here’s what you need for 8 persons:

  • 1 pumpkin of average size
  • 4 potatoesIMG_5508
  • 2 sweet potatoes
  • 2 parsnips
  • 6 carrots (medium)
  • 4 courgettes
  • 400 gr. green peas
  • 1 liter vegetable stock
  • 400 ml coconut milk
  • salt pepper
  • fresh coriander
  • 2 table spoons butter
  • 1 table spoon curry
  • 1 table spoon garam masala
  • 2 table spoons kurkuma
  • 4 garlic cloves
  • 1 table spoon ginger
  • 1 teaspoon chilli flakes

Here’s what to do: 

First start with the hard work: Cutting all the vegetables! Peel and cut the pumpkin, potatoes, sweet potatoes, parsnips and carrots into medium sized dices. These vegetables are meant to cook first. Then slice the courgettes and keep them in a separate tray or bowl.

Once this is done we can start the cooking. Put your pan on a low fire and melt the butter. Then add the curry, garam masala, kurkuma, ginger and chilli flakes. Press the 4 garlic cloves and add it to the spice mixture. Mix the spices with the melted butter. Then add the pumpkin, potatoes, parsnips, sweet potatoes and carrots and mix the whole into the pan. Let it fry for a couple of minutes and then add the vegetable stock. Bring the soup to a boil and then let it boil for another 45 minutes on a low fire.

Then add the sliced courgettes, peas and coconut milk and boil for another 15 minutes.

Almost done! Just add pepper and salt to your liking and use some fresh coriander as a garnish.

Bon apetit!