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Serves 2 You’ll need: lotus stem baby corn Chinese cabbage stems garlic, minced 1 tbsp njh Thail Basil Sauce dark soy sauce Kecap Manis/ sweet soy sauce/honey Cabbage leaves Spring onion to garnish Method: Add minced garlic in a heated wok with oil, add the lotus stem, baby corn, Chinese cabbage stems and stir fry. Add a tbsp of njh Thai Basil Sauce and dark soy sauce. You can add Kecap Manis or sweet soy sauce or honey as well. Add the leaves of the cabbage and you are done. Garnish with spring onions

Serves You’ll need:  200 gms calamari, cleaned 2 onions, medium, sliced 4 sprigs of curry leaves 1 tsp turmeric 1 tbsp ginger-garlic paste, freshly pound  2 tbsp coconut oil 2 tbsp njh Mothership’s meat/seafood/vegetable Spice MIx Salt to taste 1/2 a lemon You can add a tsp of njh Hot Travelling Chillies if you want it hot. Method: Heat the coconut oil in a wok. Add the onions, turmeric and curry leaves. Add the ginger-garlic paste followed by the spice mix. Add in the salt. Now add the calamari in. Let it cook a bit. Enjoy!

Serves You’ll need: 2 raw banana, cut into cubes 1/4 cup coconut, freshly grated 2” palm jaggery 4” tamarind 1 tbsp Rock Salt 4 garlic, peeled 1/2 onion, diced 5 sprigs curry leaves 2 tbsp coconut oil Method: Raw bananas must be washed and soaked in water after cutting them. To that add the tamarind, jaggery and rock salt. Cook it, be careful not to over cook it. The raw banana must be al dente or have a bite. In a pan add the coconut oil and the garlic, cook. Add the njh Mothership’s Spice mix and the turmeric and mix it up. Once it’s cooked, take out the water and keep it aside. In a wok take the coconut...

Serves You’ll need: 175 gms chicken thigh without bones 2 onions, medium, sliced 1 tbsp ginger-garlic paste, freshly pound 4 sprigs curry leaves 1/2 tsp turmeric powder 1 tsp tamarind paste 3 tbsp coconut oil 1 1/2 tbsp njh Mothership’s Meat/Seafood/Veg mix 1 tsp Hot Travelling Chillies  Method: Take the oil in a pan. Once it heats up, add the onions. Add the turmeric and the curry leaves, followed by the ginger-garlic paste and tamarind. Add salt to taste Mix well and cook on high heat. Once it comes together, add the chicken and cook. You could add freshly grated coconut for ajadina. Adding coconut milk gives you quick Gassi aka gravy.

Serves You’ll need: 500 gms free range chicken with skin For the gravy: 150 gms coconut, freshly grated 3 tbsp njh Mothership’s Meat/Seafood/ Veg mix 1 1/2 tsp njh Hot Travelling Chillies 1/2 onion, chopped 9 pods of garlic 1/2 tsp turmeric Water to grind For the seasoning: 6 tbsp coconut oil 3 onions, thinly sliced 1 1/2 tsp turmeric 1 tbsp Rock salt ( adjust to your taste)  Method: Grind all the items mentioned to be used for the gravy into a fine paste.  Take a clay pot. Add the coconut oil and let it heat up. Add the onions followed by the turmeric. Roast nicely but don’t let it turn golden brown. Add the chicken and roast with...