Uncooked Frozen Samosas:
OVEN: Preheat oven to 205℃ (400℉). Spread frozen samosas on pan. Brush or spray samosas very lightly with vegetable oil. Bake on second rack for 10-15 minutes on each side until golden brown and internal temperature of the samosas reaches 72℃ (162℉). Remove from oven, let stand for 2-3 minutes before serving.
DEEP FRYING: Preheat fryer to 177℃ (350℉). Fry frozen samosas for 7-10 minutes or until lightly golden and crisp. Remove and drain samosas on paper towel.
Cooking times may vary based on individual oven or fryer.
Pre-cooked Frozen Samosas:
OVEN: Pre-heat oven to 165°C (325°F). Place frozen Samosas on a baking pan and place in the oven middle rack. Turn Samosas after 7 -8 minutes. Continue to bake for another 5 – 7 minutes or until completely heated through. Remove from oven and let stand for 2 minutes before serving.
MICROWAVE: Place a few frozen Samosas in a microwave safe dish. Heat on medium for 30 – 45 seconds*. Remove and serve.
Heating times may vary based on individual oven or microwave.
Frozen Samosa Wrappers:
DEFROSTING: At room temperature: defrost for 1 – 1.5 hours. Microwave: remove outer packaging and place inner package of 25 in the microwave on medium for 2 minutes. Remove from bag and use. Always keep wrappers covered with a damp cloth to retain moisture and softness for easier folding.
Paste for 25 samosas requires: 2 heaping TBSP all purpose flour and 5 TBSP cold water. Instructions: Mix well to create a medium-thick paste.
2 beaten egg whites may also be used as a paste.
Samosas made from these wrappers can be baked or deep fried. For a crispy wrapper, freeze filled samosa before frying and follow cooking instructions above.
OVEN: Bake in pre-heated oven at 175℃ (350℉) for 10 – 15 minutes.
DEEP FRYING: Preheat oil to 205℃ (400℉). Fry for 5 – 7 minutes until lightly golden crisp.
Cooking times may vary based on individual oven or fryer.
Pre-cooked Frozen Pakoras:
OVEN: Pre-heat oven to 165°C (325°F). Place frozen Pakoras on a baking pan and place in the oven middle rack. Turn Pakoras after 7 -8 minutes. Continue to bake for another 5 – 7 minutes or until completely heated through. Remove from oven and let stand for 2 minutes before serving.
MICROWAVE: Place a few frozen Pakoras in a microwave safe dish. Heat on medium for 30 – 45 seconds*. Remove and serve.
Heating times may vary based on individual oven or microwave.
Cooked Frozen Roti (Chapatti & Masala):
OVEN: Preheat oven to 175°C (350°F). Lay a stack of roti on an oven-safe tray for 2-4 minutes. Remove from oven and allow to cool before serving.
MICROWAVE: Heat individual roti on medium for 20-30 seconds.
STOVETOP: Place individual roti over medium heat in an ungreased skillet. Heat for 30 seconds per side.
Heating times may vary based on individual oven, microwave, or stove.
Uncooked, Frozen Chapatti:
Preheat a dry pan (preferably nonstick) at medium-high. Cook frozen roti until air bubbles start to form inside (30-45 seconds). Turn roti over and continue cooking (30-45 seconds) while gently pressing bubbles with spatula to help fill roti with hot air. Serve puffed roti hot from pan. Only previously cooked roti should be reheated in the microwave.
Raw roti can also be used to create stuffed parathas. Just prepare your favourite stuffing, spread it on one of the rotis. Stack another roti on top and seal the sides by pressing the edges all the way around. For a stronger seal, lightly brush the entire edge of one of the roti with water before sealing. Fry both sides for 1/2 tsp of oil per Paratha to obtain crispy outer shell.
Heating times may vary based on individual stove.
Uncooked Phulka Roti:
Pre-heat skillet to medium heat. Place uncooked roti on skillet for 5-10 seconds. Flip roti and continue to cook for 20-30 seconds. Flip risen roti and cook for an additional 10-15 seconds.
Cooking times and number of flips may vary based on individual stove. Not suitable for microwave cooking.
Mishkaki Marinade:
Pour 1 pouch (1kg) of thawed marinade over 6-8kg of cut-up beef or lamb cubes. Add 300g of halal yogurt. Mix well to coat. Store overnight in refrigerator before cooking or displaying for sale.
Tandoori Marinade:
Pour 1 pouch (1kg) of thawed marinade into a large container. Add 500g of halal yogurt. Mix well. Add between 6-8kg of skinless chicken pieces* or cubes. Mix well to coat. Store overnight in refrigerator before cooking or displaying for sale.
*When using bone-in chicken, gently pierce meat in random spots with a fork after mixing for marinade to penetrate all parts of the meat to achieve an evenly coated, flavourful product.
Tikka Marinade:
Pour 1 pouch (1kg) of thawed marinade into a bowl. Add 500g of halal yogurt. Mix well. Add 4-6kg of cut-up chicken cubes. Mix well to coat. Store overnight in refrigerator before cooking or displaying for sale.
BBQ Rib, Chicken, or Seafood Marinade:
Pour 1 pouch (1kg) of thawed marinade over 8-10kg of ribs or chicken. Mix well to coat. Store overnight in refrigerator before cooking or displaying for sale.
*When using bone-in chicken, gently pierce meat in random spots with a fork after mixing for marinade to penetrate all parts of the meat to achieve an evenly coated, flavourful product.
Butter Chicken Paste:
In a large saucepan, add paste (250g), boneless, cubed chicken breast (650g), hot water (300g – optional) and a pinch of orange food colour (optional). Cook over medium heat for approximately 5 – 6 minutes or until chicken is almost done. Add cream or yogurt (170g) and cook for additional 1.5 – 2 minutes or until chicken is fully cooked. Garnish with cilantro or parsley and serve with rice or Serenna’s™ roti.
