Aloo Methi Ingredients Shana Methi 300g Shana Chapatti Potatoes – 1 medium sized, diced Chopped Onion Chopped Green Chillies – to taste Mustard Seeds Garlic Paste Coriander-Cumin Powder Turmeric Powder Oil to Cook Salt to taste Method: Heat up some oil in a pan, once heated add mustard seeds and the chopped green chillies. Then add the garlic paste. Next add the onions and reduce the flame, once slightly cooked add the diced potatoes and cover the pan with the lid to cook. Next add the turmeric powder and stir, then add the coriander-cumin powder. Now add the Shana frozen Methi, once it starts defrosting stir it well and cover the pan with lid. After 5 minutes open lid and add salt to taste. Let excess water evaporate. Serve hot with Shana Chapatti.
Senioratha Wrap Ingredients Shana Wholemeal Chapatti Guacamole Sour Cream Olives Char-grilled peppers Red onions Refried beans Cheese Lettuce Method Spread a thin layer of guacamole and sour cream to your cooked Shana Chapatti Evenly place olives, char-grilled peppers and red onions. Add the refried beans along the centre of your Shana Chapatti. Add lettuce and top with cheese.
Pasta with Spinach and Ricotta Ingredients Shana Spinach Fusilli Pasta Ricotta Olive Oil – 3 tablespoon 2 -3 Garlic cloves – sliced thinly Red pepper flakes Salt Pepper Method Cook the pasta according to the instructions on the pack. Heat olive pil in pan, add the garlic and a generous pinch of red pepper flakes. Add the defrosted and drained spinach to the pan and warm it through and combine with the cooked garlic and olive oil. Turn off the heat but leave the pan on the cooker. In your serving bowl, add the ricotta and use a spoon to break it into medium pieces When the pasta is completely cooked and drained, add it to the pan with the spinach mixture. Transfer the mixture to your serving bowl and mix with the ricotta. Add salt and pepper as required.