Summer special recipes @saisuprabaathamhotel - Eggless FRENCH TOAST!!!

Eggless FRENCH TOAST

Saisuprabaathamhotel

Today's Menu For #summer special.. Eggless FRENCH TOAST!!! Check out @Saisuprabaathamveg..

Blog Name : Saisuprabaatham Hotel

Ingredients:  

Bread 4-5 Slices
Semolina/sooji - 2tsp
Curd - 2tsp
Green chillies -2
Onion - 1
Salt - to taste
Oil - 2-3 tsp
Red chilli powder -1/2tsp
Turmeric powder -1/2tsp
Coriander leaves -a few
Garlic crushed -1 pod

Method:

1. In a mixing bowl add semolina/sooji,red chilli powder,turmeric powder,salt,curd,finely chopped onions,green chillies,crushed garlic pod and coriander leaves.Mix in to a smooth and no lump batter
preferably of medium consistency so that you can easily spread it on the bread.
2. Heat oil in a tawa and place two breads side by side and apply the above made batter on to the bread carefully.
3. Now flip and spread on the other side and make a fine toast.
4. Take out and serve hot with tomato ketchup.

Tips:
* Since kids are eating keep the amount of chilies low or else you can increase.
* You can add pepper powder too to the batter
* If you want add grated carrots a little bit as we don’t want the veggies to come out of bread they should stick on to it.

Summer special recipes @saisuprabaathamhotel - Whole Wheat Date MUFFIN!!!

Whole Wheat Date MUFFIN

Saisuprabaathamhotel

Today's Menu For #summer special.. Whole Wheat Date MUFFIN!!! Check out @Saisuprabaathamveg..

Blog Name : Saisuprabaatham Hotel

Ingredients:  

Dates - 20
Milk - 1 cup
Whole Wheat Flour (Atta) - 1 1/2 cup
Baking soda - 2/3 teaspoon
Oil - 2/3 cup
Sugar - 2/3 cup
Cashew Nuts - 10 to 12

Method:

1. Deseed the dates and chop them.
2. Soak the chopped dates in a cup of warm milk for 3 to 4 hours.
3. Add Sugar into the milk and make a smooth paste out of it. If you find one or two pieces of dates in that let them be.
4. Sieve Wheat Flour and baking soda, keep aside.
5. Now in that paste add oil and mix well. After that fold, sifted flour into the mixture. Keep your muffin moulds ready using cake liners. Place batter in each mould (fill 3/4th of the mould).
6. Place cashew nuts on top.
7. Preheat oven in baking mode for 180 degree C for 10 minutes.
8. Keep the batter filled moulds inside the oven and bake for 15 minutes at 180 degree C.
9. Insert toothpick, if it does not come out clean bake for another 5 minutes.
10. Serve it with tea or coffee.

Summer special recipes @saisuprabaathamhotel - Paneer Burji ROLLS!!!

Paneer Burji ROLLS

Saisuprabaathamhotel

Today's Menu For #summer special.. Paneer Burji ROLLS!!! Check out @Saisuprabaathamveg..

Blog Name : Saisuprabaatham Hotel

Ingredients:  

Oil – 1/2 tsp
Onion – 1 finely chopped
Ginger garlic paste – 1 tsp
Tomato – 1 finely chopped
Turmeric powder – 1/2 tsp
Red chilli powder – 1 tsp
Garam masala – 1/2 tsp
Paneer – 200g crumbled with hand

Method:

1. Prepare the 3 Rotis and keep aside.
2. In a pan, add the oil and then add the finely chopped onion and fry well. Add ginger garlic paste and fry well.
3. Add in the chopped tomatoes and mix well for a minute or two, on high heat, so that the tomato mashes well.
4. Add turmeric powder, red chilli powder, garam masala and mix well.
5. Now add in the crumbled paneer to the pan. Sprinkle salt to taste. Mix well. Switch off heat.
6. Place this Paneer Burji on the prepared rotis and roll and pack for lunch.

Summer special recipes @saisuprabaathamhotel - Colorful Protein PANCAKES!!!

Colorful Protein PANCAKES

Saisuprabaathamhotel

Today's Menu For #summer special.. Colorful Protein PANCAKES!!! Check out @Saisuprabaathamveg..

Blog Name : Saisuprabaatham Hotel

Ingredients:  

1/2 cup split moog dal ( soak in a water for 3 hours )
2 tbs chopped spinach
1/3 cup chopped carrot
1/2 tsp green chili ginger paste
2 tsp rice flour
2 tsp soji flour
oil as needed
salt to test
3 to 4 tbs water

Method:

1. Once daal is soaked properly, split it in two equal parts.
2. Add spinach in one part and carrot in another part.
3. Grind each part in grinder. Add little water as needed to make smooth batter.
4. Now add 1tsp rice flour and 1tsp soji flour in each (green and orange batter).
5. Add chili ginger paste and salt. Mix it very well.
6. As you can see in picture below, at this point you should have really bright colored batter ready.
7. Turn on stove top on medium heat and put griddle on top of it.
8. Spread some oil on griddle and spread some batter on griddle. Flip it on other side when bottom looks slightly brown and cooked.
9. You can keep thickness or size as per your preference. My daughter usually makes mini pancakes for her kids that are usually little thick. While for herself she makes bigger and thinner.

Summer special recipes @saisuprabaathamhotel - Methi THEPLA!!!

Methi THEPLA

Saisuprabaathamhotel

Today's Menu For #summer special.. Methi THEPLA!!! Check out @Saisuprabaathamveg..

Blog Name : Saisuprabaatham Hotel

Ingredients:  

1 Bunch of Methi : cleaned, washed
n chopped finely- Rougly 1 cup
2 Cups of Wheat flour
1 tsp Turmeric
1 tsp Chilli powder or 2 Green chilli
crushed ( Optional)
3/4-1 tsp Cumin Powder
1/2 tsp Ajwain
1/2 tsp Asfoetida/Hing
Salt to taste
3/4 -1 Cup Yogurt
1 tbsp.Oil
More Oil for cooking the thepla’s

Method:

1. In a large dry mixing bowl, add the wheat flour also known as Aata and other dry. Make a large deep dip in the middle of the flour and now add yogurt. If the yogurt is quite thick, dilute it with 1/4th portion of water.
2. Knead the dough for atleast 2 minutes until all the flour and yogurt has combined. Add the oil on your palm and let it drip over the dough to. Doing this helps to remove the sticky dough off your hand, as you knead the dough for another 5 minutes. Set it aside for at least 30 
minutes. I have used an Ikea Cup for measurement. This dough yields me 24-26 thepla’s.
3. Make small equal portions of the dough in the size of a ping pong ball. I would portion the dough in a size that fits inside my palm. A size similar to the size of chapatti dough.
4. Lightly oil your palm and pinch out small 5-6 equal sized dough balls.
5. Taking one dough ball at a time,Flatten these balls with your palm, dust with whole wheat flour and roll out 5-6 inches. If the dough begins to stick, dust some more flour and roll out.
6. Cook the thepla on a tava/skillet, until the dough changes color and looks dry. Flip it over, using a spatula and you should find it slightly golden brown.Apply few drops of oil and cook it all the way through by gently pressing with the spatula on either side.
7. Repeat the process with the rest of the dough. As you make the thepla’s ,store them in a casserole to keep it soft and warm.Serve the hot theplas with aloo jeera,yogurt and pickle.When you are serving your little ones, just roll it in a tissue and give it to them or serve it with some ketchup and yogurt.

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Summer special recipes @saisuprabaathamhotel - Kanda POHA!!!

Kanda POHA

Saisuprabaathamhotel

Today's Menu For #summer special.. Kanda POHA!!! Check out @Saisuprabaathamveg..

Blog Name : Saisuprabaatham Hotel

Ingredients:  

Jada Poha - 2 cups
Cooking oil - 2 tbsp
Mustard seeds / rye (optional) - 1 tsp
Curry leaves - 5 pinched
2 medium onion - chopped fine
1 large/2 medium potatoes cubed - boiled or raw
Tomatoes - 1 small (optional) I add this as I find the Poha too dry otherwise.
Handful of roasted peanuts.
Peel off the skin.
1/4 tsp - haldi / turmeric powder
Juice of 1/2 a lime - optional
Salt to taste
Chopped coriander to garnish

Method:

1. Wash the Poha under running water in a strainer or sieve for 1 minute and set aside to drain.
2. Heat oil and fry potatoes till golden brown.
3. Roast peanuts on a tawa and keep aside to cool. Peel the skins.
4. Once the potatoes are done, set aside on a plate. Then add mustard seeds, curry leaves, green chillies. 5.
5. Once done, add chopped onions. Turn off the flame.
6. Drain the Poha well and add to the seasoning in the frying pan. Add haldi powder and mix well. Then light the stove.
7. Add salt to taste. Sprinkle water all over the Poha and cover with a lid on a low flame.
8. Once done, garnish with coriander leaves and squeeze lemon juice.
9. Serve hot.