Recipes & Plating

Nana’s Kitchen gives you the opportunity to enjoy Convenient Comfort Foods with a Global Taste. Our ready to eat entrée selections, side dishes and mini-deserts are enhanced by your creative innovations and plating options.

Try our Convenient Comfort Foods with a Global Taste for your next lunch, dinner, or appetizer.

Enjoy!

Serving Suggestions

Our ready to eat entrée and side dishes encourage your creative touch. Plate and enjoy!
Here are a few of our Chef’s inspirations for lunch and dinner serving suggestions.

Handmade Samosas

  • Serve with our mango date chutney as a dipping sauce. 
  • Delicious with a crisp side salad. 
  • Cut in half for plating or 1/2 size servings.

Pakora & Fritters

  • Serve as a side dish instead of rice. 
  • A great addition to any appetizer platter.
  • For a unique vegetarian meal skewer Veggie Pakoras, alternating with robust vegetables.

Savory Sauces

  • Use as a traditional sauce. 
  • Use as a meat marinade. 
  • Terrific as a BBQ baste. 
  • Add a Tsp of Nana’s Butter Chicken Paste to soups, stews and stock for a signature taste.
  • Add a Tsp of Nana’s Kitchen Mango Date Chutney to mayonnaise for a unique dip.

Cooking Suggestions

OVEN

Slack off frozen product.

Pre-heat your oven to 350˚F 0% humidity. Place the desired number samosas/pockets on a parchment lined cookie sheet and place in the preheated oven. Allow the product to bake for approximately 15 minutes or until an internal temperature of a minimum of 160˚F is achieved. The dough should have a light golden hue and be slightly crispy.

FRYER

Slack off frozen product.

Pre-heat your fryer to 350˚F. Place the desired number of samosas/pockets into the fryer basket and immerse in the fryer for approximately 8-10 minutes or until they have a golden-brown colour and have reached an internal temperature of a minimum of 160˚F.

STEAM IN COMBI OVEN

Slack off frozen product.

Set your oven at 212˚F at 100% humidity. Place the samosas/pockets on a perforated pan lined with parchment paper and place in the oven. Allow the samosas/pockets to steam for approximately 10-12 minutes or until an internal temperature of a minimum of 160˚F is achieved. The dough should be soft and pliable but not soggy.

STEAM IN CONVECTION OR CONVENTIONAL OVEN

Slack off frozen product.

To steam, pre-heat your oven to 250˚F. In a hotel pan (full or half) add approximately ½” of hot or boiling water. Place a cake rack or similar into the pan ensuring there is ample space between the water and the rack. Place the desired number of samosas/pockets on the rack and cover with resinite. Place in the oven and allow to steam for 12-15 minutes until an internal temperature of a minimum of 160˚F is achieved. The dough should be soft and pliable but not soggy.

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