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.
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.
Stir Fry Okra Ingredients Shana Okra Sliced Rings 2 tbsp. Vegetable Oil 1 Large Onion (finely chopped) 1 Large Red Pepper (finely chopped) 1 cup Celery (finely chopped) 1/4 tsp. Salt (to taste) 1/2 tsp. Thyme 1/2 tsp. Mustard Seeds Method Heat vegetable oil and add mustard seed, cook until it pops. Add to the Shana Okra and all other ingredients. Stir fry for 8 – 10 minutes or until okra is tender crisp.