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Punjabi Samosa Chaat
Punjabi Samosa Chaat Ingredients Shana Punjabi Samosas Chana Masala Yogurt Tamarind chutney Red onions (chopped) Sev Coriander (chopped) Method Cook Shana Punjabi Samosas until golden brown. Gently break up the samosas. Add a layer of Chana masala on top of the samosas. Pour a layer of yogurt. Drizzle some tamarind chutney and green chutney over the chaat. Sprinkle some chopped red onions. Garnish with sev and chopped coriander.
Side Dish
Okra Salad
Okra Salad Ingredients Shana Okra Sliced Rings 1/2 cup vegetable oil 3 tbsp. balsamic vinegar 1/2 tsp. salt 1/4 tsp. pepper 1/2 tsp. hot sauce 1 small onion (chopped) 1 clove garlic (minced) Cucumber Sweetcorn Method Make the dressing mixing the vegetable oil, vinegar, salt, pepper and hot sauce. Cook the okra in hot boiling water and drain. Combine the warm okra, onion, cucumber, corn and garlic in a salad bowl. Pour the dressing on top and toss gently to coat. Marinate for at least 2 hours. Drain excess liquid and serve.
Side Dish
Amla Pickle
Amla Pickle Ingredients Shana Amla Dried Red Chilli Fenugreek seeds – 1/8 teaspoon Turmeric powder – a pinch Salt to taste Sesame Oil – 1 tablespoon Mustard seeds – 1/2 teaspoon Asafoetida – a pinch Method Heat water with a pinch of salt and turmeric in a sauce pan. Add amla into the boiling water for 5 minutes. Then drain and allow the amla to cool. Once cooled, cut amla into wedges. Dry roast the dried red chilli and fenugreek seed. And crush into a powder. Heat sesame oil in a pan. Once hot add asafoetida and mustard seeds. Add amla wedges, mix well. Let it cook for 3-5 minutes in low flame. Add the dry red chilli and fenugreek seed powder. Then add turmeric and salt. Mix well Cook for 2-3 minutes and turn the flame off. Cool to room temperature and store in a dry container. Keep refrigerated for longer shelf life.
Side Dish
