recipes — Mothership's mix RSS

Serves You’ll need: 620 gms Jackfruit seed cover 320 gms Jackfruit seeds 220 gms coconut, freshly grated 4 heaped tbsp njh Mothership’s Meat/Seafood/Veg Mix 1 onion, sliced 1 tsp turmeric 2 tbsp jaggery, powdered  For tempering: 3 tbsp coconut oil 1 tsp mustard seeds 2 sprigs curry leaves 1/2 onion, diced Method: Cook the jackfruit seeds in 4 cups of water and 1 tbsp of salt in a pressure cooker for 5 whistles. Grind the coconut with njh Mothership’s Meat/Seafood/Veg Mix and onions. Add water to grind to a fine paste. Take a clay pot with the cooked seeds and water. Add the seed cover. Once it cooks slightly add the ground gravy with water. Season with rock salt, to...

A simple and quick to put together egg dish, this is all kinds of yum. You could eat it with hot rice and ghee or make a chapathi roll with it. Traditionally Bunt folks would love to eat this with their drinks.

A quick version of the traditional Yetti Gassi,  it’s almost as good as the original.

Serves: 2-3 You’ll need: 4 leftover mutton chops 1/2 cup cooked toor dal 100 gms fresh methi 2 tbsp njh Thai Coriander Wok Sauce 2 tbsp Mothership’s Meat/Seafood/Veg Spice Mix 1 tbsp ginger garlic paste, freshly ground 1/2 tsp turmeric 1 tsp tamarind Paste or 2 tomatoes Salt to taste Method: Add the turmeric and the tamarind or tomato to the cooked dal. Heat on the stove. Add the njh Spice Mix and Wok Sauce. Mix together. Add salt. Once it boils add the methi followed by the lamb chops. Enjoy! Pro tip: We used leftover njh Thai Coriander Wok Sauce grilled chops to make a yummy curry. You could even use leftover grilled chicken. I used tamarind paste but tomatoes...

Serves: 2 You’ll need: 4 eggs 75 gm fresh coconut, grated  1 1/4 tbsp njh Mothership’s Meat/Seafood/Vegetable Mix 1 tsp Hot Travelling Chillies ( optional) 1 onion, 1/2 sliced and 1/2 diced 2 pods garlic 1 tomato, diced 1/2 tsp turmeric Salt to taste Water To temper: Mustard Curry leaves Coconut Oil  Method:  Add the coconut, njh Mothership’s Spice Mix, njh Hot Travelling Chillies (optional) and turmeric into the blender and blend to a fine paste with a little water. Pour a little coconut oil in a clay pot. Add mustard seeds, onions and curry leaves. Once it turns golden brown, add the ground Gassi paste. Season with salt. Add tomatoes. Gently crack the eggs  into the Gassi. Let it...