Saturday, December 23rd, 2017
|Today, I have been making some butter to brighten up plain naans. Fresh coriander and chives, chopped finely with a sprinkle of salt flakes, garam masala, crushed garlic and a whole pack of softened butter, Microwave until soft. Spread the butter on naans, cut them to size, a good splash of water and bake for five minutes, perfect to scoop up leftover turkey curry.|
|There’s been salad chopping going on, too. Salad leaves, grated carrot, sweetcorn, radish, cucumber, peppers, chopped up fine, serves with crushed popodoms, beetroot raita and sev noodles, Bombay Mix is good too, just looking for crunch here and a little sprinkle of pomegranate seeds. I chop the top of the pomegranate and then cut the fruit into wedg|
Lajina Leal, Founder, Lajina Masala
Lajina had a Corporate Career as an Accountant for many years and whilst discussing an impending redundancy in an Indian restaurant with her friends, they persuaded her to set up an Indian Cooking School.
The fun started in October 2013 and the business has grown from strength to strength.