recipes — Hot Travelling Chillies RSS

This is easily one of my favourite weeknight dinner for one. You can use any vegetables that bake well and a great way to use old vegetables in your fridge. For the vegan version omit the chicken and you are good.

This mild sauce yet flavourful sauce is perfect for those days when you don’t want any heat. You could also make this with any of our wok sauces. Our favourites, when we are in the mood for spice, are Andhra Chilli Chicken Sauce or the Thai Coriander Root and Stem Wok Sauce.

Hot Red Rice and this favourite from the Mangalorean Bunt Cuisine, is sheer magic. It’s also super easy to make and you can make it with or without the coconut. Makes for a fabulous starter too. 

This super delicious fish fry is one of my favourites. I can eat it mixed with plain Red Rice. You can choose not to add the njh Hot Travelling Chillies if you don’t like it too spicy.

Serves: 3-4 You’ll need: 3 bangude or mackerel, cleaned 2 tbsp njh Coriander Root and Stem Wok Sauce 2 tsp njh Mothership’s Fish mix 1 tsp njh Hot Travelling Chillies 1/2 tsp turmeric 1 tbsp tamarind paste 1/2 tbsp salt Coconut oil for seasoning Banana leaves  Method: Mix together all the ingredients except the mackerel and coconut oil. Slit the mackerel and  mix the paste into it. Make sure the masala soaks through. Place on the leaves. Add coconut oil and close the leaves with toothpicks Marinate for an hour. Put it in a cast iron dutch oven or just in an oven or even in a pan will do too. Cook. Turn it over. Cook the other side.And enjoy!...