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.
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
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 (diced) 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
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.