Summer special recipes @saisuprabaathamhotel - Soya Chunks Manchurian SANDWICH!!!

Soya Chunks Manchurian SANDWICH

Saisuprabaathamhotel

Today's Menu For #summer special.. Soya Chunks Manchurian SANDWICH!!! Check out @Saisuprabaathamveg..

Blog Name : Saisuprabaatham Hotel

Ingredients:  

Bread - 8 slices
Soya chunks - 1 cup
Red chilly powder,cornflour 1tsp+2tsp
Soya sauce - 1tsp + 1tbsp
Spring onions - 2 bunches chopped fine
Tomato sauce- 1tbsp
Ginger garlic green chilly paste -1tsp
Capsicum - 1/2 of a medium sized capsicum
chopped into small pieces
Salt to taste
Oil- 1tbsp+1tbsp
Butter- Around 1tbsp

Method:

1. Wash the soyachunks in water and drain the water.
2. Add cornflour(1tsp),red chilly powder and soya sauce and mix well. Heat oil in a pan.
3. Add the soya chunks and fry by sauteing it well for around 5 minutes.Remove and keep aside.
4. Heat oil in a pan. Add the ginger garlic paste.Saute for few seconds.
5. Add the spring onions along with capsicum and saute for a minute.
6. Add soya sauce and tomato sauce. Mix.Add a glass of water.Allow it to boil.Add the prepared soya chunks.
7. Mix and allow it to cook for 5 minutes.Dissolve 2tsp of cornflour in water and add it to the soya chunks gravy.Add salt to adjust the taste.It will take around 4-5 minutes to thicken properly.
8. Apply butter on both sides of your bread slices.
9. Place a portion of the soya chunk manchurian on the bread slice.
10. Cover with another slice.
11. Place it in a griller or your sandwich maker.
12. Cook till it is done.(Bread slices is roasted to a golden brown colour.)

Tips:

* You can deepfry the soya chunks instead of shallow frying in oil.
* You can add finely chopped green chillies in the manchurian. Add along with ginger garlic paste.
* Use small sized soya chunks.
* Use any variety of bread- white,wholemeal or multigrain etc.
* Ensure the gravy thickens and is absorbed thoroughly by the chunks. The mixture should be completely dry so that the bread does not turn soggy.

Summer special recipes @saisuprabaathamhotel - Potato Stuffed Bread ROLLS!!!

Potato Stuffed Bread ROLLS

Saisuprabaathamhotel

Today's Menu For #summer special.. Potato Stuffed Bread ROLLS!!! Check out @Saisuprabaathamveg..

Blog Name : Saisuprabaatham Hotel

Ingredients:  

Bread - 4 slices, edges trimmed
Potatoes - 2 medium sized, boiled, peeled
and mashed
Peas - 1/4 cup, boiled
Cumin Seeds - 1/4 tsp
Green chili - 1, finely chopped and crushed
lightly
Salt - to taste
Coriander leaves - 1 tbsp, chopped
Amchur/Dry Mango Powder - 1/4 tsp
(optional)
Oil - for deep frying

Method:

1. In a bowl, mix all the ingredients except the bread
2. Dip the bread slice in water very lightly and press it with hands to remove all water
3. Put a tbsp of the filling in the center and cover it completely with the bread making it into oval shape
4. Leave it to rest for around 5-10 minutes
5. In a kadhai, heat oil and fry the rolls till they become golden brown colour on all the sides
6. Serve hot with ketchup or any chutney of your choice!!! 

Summer special recipes @saisuprabaathamhotel - Dairy Free Strawberry MUFFINS!!!

Dairy Free Strawberry MUFFINS

Saisuprabaathamhotel

Today's Menu For #summer special.. Dairy Free Strawberry MUFFINS!!! Check out @Saisuprabaathamveg..

Blog Name : Saisuprabaatham Hotel

Ingredients:  

All Purpose Flour 1.5 cups
Granulated sugar 3/4 cup
Baking powder2 tsp
Cinnamon powder 1/2 tsp
Olive oil 1/3 cup
Egg 1 large
Coconut milk 1/3 – 1/2 cup
Vanilla essence1.5 tsp
Diced strawberries 3/4 – 1 cup
Salt 1/2 tsp

Method:

1. Preheat the oven to 400 degrees F.
2. In a mixing bowl, add the dry ingredients namely flour, sugar, baking powder, cinnamon powder and salt. Using a wire whisk, mix them well.
3. In a measuring jug which can hold up to 1 cup of liquid ingredients, pour in the oil and add the egg. Whisk well. Fill the measuring jug to the 1 cup line with dairy free milk of your choice. I used coconut milk (Koko brand). You can use any type of milk. Add the vanilla essence and whisk well. Now we have our wet ingredients.
4. Pour the wet mixture into the dry mixture after making a well at the centre of the dry ingredients. Mix them together but be careful not to overmix.
5. Add the fresh strawberries
6. Line the muffin tray with paper cups and pour the batter on each cup. Do not fill the cups to the top as the muffins would rise when they get baked.
7. Bake the muffins for 15 – 20 minutes or till a tooth pick when inserted comes out clean and the tops are golden brown. It took exactly 20 minutes for mine to be ready.
8. Cool them completely on a wire rack and enjoy!!

Summer special recipes @saisuprabaathamhotel - Chole WRAP!!!

Chole WRAP

Saisuprabaathamhotel

Today's Menu For #summer special.. Chole WRAP!!! Check out @Saisuprabaathamveg..

Blog Name : Saisuprabaatham Hotel

Ingredients:  

Chole - 1 cup (Make it semi gravy)
Tortillas - 2 nos
Lettuce as needed
Sliced Onions
Sliced Capsicum
Spring onion greens chopped

Method:

1. Take a tortilla place the lettuce and them on top
put the channa masala/ chole.
2. Top it with onion, capsicum, and spring onions.
3. Fold the bottom end and the fold the side edges togther.
4. Tie it with a thread or you can use spring onion greens
to tie.

Summer special recipes @saisuprabaathamhotel - Potato Croquettes with CHEESE!!!

Potato Croquettes with CHEESE

Saisuprabaathamhotel

Today's Menu For #summer special.. Potato Croquettes with CHEESE!!! Check out @Saisuprabaathamveg..

Blog Name : Saisuprabaatham Hotel

Ingredients:  

Potatoes (boiled and mashed) 3-4 nos
Mozarella Cheeze (cubed) 1 cup
Onions (diced) 1 no
Fresh red/ green chilli
(de-seeded and diced finely) 1 no
Cilantro (chopped finely) ¼ cup
Chat masala 1 tsp
Roasted jeera powder 1 tsp
Bread crumbs 4 tbsps and more for coating
Egg(optional) 1 no
Cornflour- for coating
Salt to taste
Oil for frying

Method:

1. Boil and mash the potatoes well. There should be in lumps in the potatoes.
2. Dice the onions finely, add them to the potatoes.
3. De-seed the red/ green chilli and chop it finely. Add this to the potato.
4. Add the finely chopped cilantro leaves to the mixture.
5. Add the 2-3 tbsps of bread crumbs, chat masala, jeera powder and season with salt.Mix all these well using your hands.Check the seasoning and texture, adjust accordingly.
6. Cut the mozzarella into ½ “cubes and keep ready.
7. Make small balls with the potato mixture and flatten it in the centre.
8. Keep a cube of cheese in the centre and close, making a ball.
9. Roll well to cover all sides so that the cheese does not ooze while frying.Now, make all the balls and keep ready for coating.
10. Now in 3 bowls, have cornflour, beaten egg(optional) and bread crumbs ready. (Now, if you don’t want to use the egg, make a slurry with cornflour)
11. Dip the potato croquette in the cornflour coating all sides, dust the excess.Now, put the cornflour dusted ball in the egg mixture. Coat on all sides, remove and roll it over the bread crumbs. Make sure to coat the croquettes evenly. Do the same for all the croquettes and keep ready.
12. Heat oil in a deep pan for frying.
13. Add the croquettes 2-3 at a time and deep fry.
14. Drain on absorbent paper.
15. Serve hot with mint chutney or tomato ketchup.

Summer special recipes @saisuprabaathamhotel - Carrot-Tofu PARATHA!!!

Carrot-Tofu PARATHA

Saisuprabaathamhotel

Today's Menu For #summer special.. Carrot-Tofu PARATHA!!! Check out @Saisuprabaathamveg..

Blog Name : Saisuprabaatham Hotel

Ingredients:  

For Dough:-
1½ cup, split yellow lentils(moong dal), soaked for
3 to 4 hours and drained
1 tsp, cumin seeds
1 inch, piece of ginger
4 cups, whole wheat/multi grain flour (atta)
Salt as per taste
Water for kneading
For Stuffing:-
2½ cups, carrot, grated
150 gms, tofu, grated
Carom seeds(ajwain)
3 tbsp, mint leaves, finely chopped
1 tsp, dried fenugreek leaves(kasuri methi)
½ cup, coriander leaves, finely chopped
¾ tsp, chaat masala
½ tsp, black pepper powder
1 nos, small green chili (optional)
1 tsp, cumin seeds
Salt as per taste

Method:

For dough:-
 1.Grind together soaked moong dal, cumin seeds and ginger to a smooth paste.
2. In a large bowl, combine salt, flour and grounded moong dal mixture.
3. Gradually add water and knead to form a medium soft dough. The dough should neither be very hard nor sticky, Cover with a damp cloth and let it rest for 15 mins.

For Stuffing:-
 1. Remove any excess water from the grated carrot and tofu.
2. In a bowl, combine grated carrot, tofu and all the other ingredients mentioned under “For Stuffing”.
For Paratha:- 
1. Divide the dough into equal medium sized balls or as requied.
2. Take one ball of the dough. Roll it out into small circle taking care that the edges of the rolled circle is thin and the center part is slightly thick.
3. Take the rolled circle in your palm. Place enough of carrot tofu stuffing in the center and seal the edges of the circle.
4.On a floured surface, gently press the stuffed ball and roll out into a uniform paratha. If needed you can apply a little more flour.
5. Do not apply too much pressure at one.
6. Place it on the hot griddle and allow it to get brown spots on the lower side. Flip it and repeat for the other side. Apply ghee, butter or oil and fry till you get nice brown spots and parathas are cooked well.
7. Serve them hot with butter, curd, pickle or ketchup.

Summer special recipes @saisuprabaathamhotel - Cabbage RICE!!!

Cabbage RICE

Saisuprabaathamhotel

Today's Menu For #summer special.. Cabbage RICE!!! Check out @Saisuprabaathamveg..

Blog Name : Saisuprabaatham Hotel

Ingredients:  

Basmati rice : 2 cup
Shredded cabbage : 2 cup
Grated carrot : 1/2 cup
Chopped onion : 1 big
Chopped garlic : 1 tblspn
Garam masala : 1 tspn
Pepper powder : 1/2 tspn (up to your spice level)
Lemon juice : 2 tspn
Water : 3 cup
Salt
Oil

Method:

1. Soak basmati rice for 20 minutes
2. Drain the rice and pressure cook it with 3 cups of water,salt and lime juice .
3. One whistle is enough. Let it cool
4. When pressure subsides open the cooker and keep aside
5. Heat a pan with oil.
6. Add chopped garlic. Sauté it well till it leave the raw smell
7. Add shredded cabbage,chopped onion and grated carrot to it.
8. Sauté it well till the cabbage turns light brown colour.
9. Add salt .Be careful while adding salt because already we added little salt in rice..
10. Add garam masala and pepper powder.
11. Mix it well
12. Now add cooked rice and mix it well.
13. Switch off the flame and serve it with raitha or tomato sauce