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Serves 3-4 You’ll need: 300 gms cluster beans, chopped 100 gms fresh coconut, grated njh Mothership’s Meat/Seafood/Veg Mix 5 pods of garlic 3 sprigs of curry leaves 1/2 onion, diced 1 tsp mustard seeds Water, to cook Coconut, for tempering Rock salt, to taste Method: Cook the beans in a little water and salt. Make sure not to add too much water as the cooked vegetable along with the water will be added to the pan at a later stage.  While the beans are cooking, pound the garlic. Add the coconut and the spice mix to the garlic and mix it together well, with your hand. Heat some coconut oil. Add the mustard seeds, onion and the curry leaves and...

Serves : 6-8 You’ll need: 1 radish, large, chopped into discs 1 carrot, chopped into discs 1 potato, large, cubed 3 drumsticks, peeled and chopped into 3” length 2 eggplants, cubed 250 gms okra, chopped 2 tomatoes, chopped 5 pods of garlic 12 Sambar onions, peeled 1 cup Toor dal, cooked in pressure cooker 3 tbsp coconut oil 1/2 onion, chopped 6 sprigs of curry leaves 1 tsp mustard seeds 1 tsp turmeric powder Coriander, chopped,  to taste Rock salt, to taste  Method: Take a pot. Add the oil. Once it heats, add in the mustard seeds followed by the regular and sambar onions, and the curry leaves. Next, put in the okra and roast it. Add the rest of...

Serves 2 You’ll need: 175 gms chicken, thigh pieces without bones 2 onions, medium size,  sliced 1 tbsp ginger-garlic paste, fresh 4 sprigs of curry leaves 1/2 tsp turmeric powder 1 tsp tamarind paste 3 tbsp coconut oil 1.5 tbsp njh Mothership’s Meat/Seafood/Veg mix 1 tsp njh Hot Travelling Chillies (optional) Salt, to taste Oil, to cook Method: Heat the oil in a pan.  Once it’s hot, add in the onions. Stir. Add njh Mothership’s spice mix, turmeric powder, curry leaves, ginger- garlic paste and tamarind (for extra spice add in some of the njh Hot travelling chillies).  Add salt to taste and mix well on high heat.  Once the masala mix gets blended and cooked, add in the chicken....

Last week I went hunting for some fish and thanks to the torrential rains, there wasn’t much on display to be happy about. Just the usual fare – Mackerels, Pomfrets, King Fish (Surmai), Indian Salmon (Rawas), Prawns & Crabs.

Akuri is a spicy scrambled egg dish eaten in Parsi cuisine of India. Akuri is cooked until almost runny; the eggs are never overcooked.