Grated Coconut (300 g)

Grated Coconut is known for its wide use in many sweet and savoury dishes. Shana Grated Coconut may be used immediately from frozen, making it a tidy and convenient way of enjoying the fruit at its best.Our vegetables are frozen close to the time of harvest to ensure they retain a higher level of vitamins and nutrients. Absolutely no water is added during the IQF (Individual Quick Freezing) process, providing you with nature’s best.Available in Standard Pack of 300g. RECIPE NUTRITIONAL Recipe:Coconut Burfi Ingredients: 100g Shana Grated Coconut 50g Sugar 60ml Water 60ml Milk 1 tsp Cardamom Powder Method Heat the sugar and water in a pan on a medium heat, until the liquid has reached a stringy consistency. Add the Shana grated coconut, milk and cardamom powder and continue to stir for 10-15 mins. The mixture will then thicken and come away from the sides of the pan. Immediately take the mixture off the heat and transfer it to a greased tray. Level the mixture and cut it into squares. Leave it to cool and set for 3 hours. Per Serving / Per 100g Energy (kJ/kcal)1410/ 337 Fat (g) of which26.7 Saturates (g)25.0 Carbohydrates (g) Of Which2.9 Sugar (g)7.6 Protein (g)5.0 Salt (g)Trace

Vegetables & Fruits

Tindora (300 g)

Tindora are a cross between a cucumber and a gourd and can be used in curries, pickles, salads, marinades and may more. Shana Tindora may be used immediately from frozen, making them a tidy and convenient way of enjoying the vegetable at its best. Our vegetables are frozen close to the time of harvest to ensure they retain a higher level of vitamins and nutrients. Absolutely no water is added during the IQF (Individual Quick Freezing) process, providing you with nature’s best. Available in Standard Pack of 300g. RECIPE NUTRITIONAL Recipe:Tindora Sabzi (Shaak) Ingredients: 300g Shana Tindora 2 tbsp. Oil (corn or vegetable) Pinch Asafoetida (Hing) 1/2 tsp. Cumin seeds 1/2 tsp. Mustard seeds 1 inch Ginger (flaked) 6 cloves Garlic (finely chopped) 1/2 tsp. Tumeric Powder 1 tsp. 'Dhanajeera' Powder (cumin & coriander mix) 1/2 tsp. Chilli Powder Method Heat oil in a saucepan until very hot and add the cumin and mustard seeds (sizzle them in the oil until they begin to pop). Add the Asafoetida (Hing) followed by the Shana Tindora and cook with the seasoned hot oil for 3 minutes. Cover and continue to cook for a further 5 minutes before adding the remaining ingredients. Leave to simmer for 5 more minutes. Finish by garnishing with flaked ginger. Per Serving / Per 100g Energy (kJ/kcal)88/ 21 Fat (g) of which0.6 Saturates (g)0.5 Carbohydrates (g) Of Which2.8 Sugar (g)0.8 Protein (g)0.1 Salt (g)Trace

Vegetables & Fruits