Deepa of team njh made this and we loved it so much we had to share. It stays up to a week in the refrigerator. And adds oomph to everything.
Continue reading
A super delicious green curry made with freshly made njh Thai Curry Paste, this is a keeper. Full of vegetables and yummy tofu, you can use any mix of vegetables you like.
Continue reading
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...
Continue reading
A traditional Mangalorean recipe, in which horse gram left over after feeding the racing Kambala Buffaloes was usually used. I prefer using the sprouted one.
Continue reading
We made these super delicious and easy croquettes and it's definitely a keeper. Great for parties or even as a dinner for one with a salad or a vegetable stir fry to go with it.
Continue reading