HORECA RECIPES

Ingredients:

• 1 block firm tofu, crumbled
• 1/2 cup breadcrumbs
• 1/4 cup grated carrot
• 2 tbsp soy sauce
• 1 tspgarlic powder

Instructions:

1. Mix all ingredients together in a bowl.
2. Form into patties and cook in a lightly oiled pan until browned on both sides.

• Serve on buns with your favorite burger toppings.

Ingredients:

• 1 block firm tofu, cubed
• 1 tbsp oil
• 1 onion,diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• coconut milk/ cream
• 1 cup vegetables (peas,carrots, etc.)
• Salt to taste

Instructions:

1. Heat oil in a pan, add onions and garlic. Cook until soft.
2. Add curry powder and spiceses cook for 1 minute.
3. Add tofu, coconut milk, and vegetables. Simmer until vegetables are coriender leafs.
4. Serve over rice or roti.

Ingredients:

• Soya chaap (4 sticks)
• Basmati rice (1 cup)
• Onion (1, sliced)
• Tomato (1, chopped)
• Ginger-garlic paste (1 tbsp)
• Biryani masala (2 tbsp)
• Yogurt (2 tbsp)
• Saffron (a pinch, soaked in milk)
• Oil (2tbsp)
• Salt (to taste)

Instructions:

1. Fry soya chaap and set aside.
2. Cook basmati rice until 70% done and set aside.
3. Sauté onions until golden, then add ginger-garlic paste and tomatoes. Cook until mushy.
4. Add biryani masala, yogurt, and salt. Mix in the fried chaap.
5. Layer the partially cooked rice over the chaap mixture. Drizzle saffron milk on top.
6. Cover and cook on low heat for 15-20 minutes.

Ingredients:

• Soya chaap (4 sticks, sliced)
• Bread slices (8)
• Lettuce (4 leaves)
• Tomato(1, sliced)
• Mayonnaise(4 tbsp)
• Mustard sauce (2 tbsp)
• Salt and pepper (to taste)

Instructions:

1. Fry soya chaap until golden and set aside.
2. Spread mayonnaise and mustard sauce on each bread slice.
3. Layer with lettuce, tomato, and soya chaap slices.
4. Season with salt and pepper, then top with another bread slice and grilled it.

Ingredients:

• Soya chaap (4 sticks)
• Yogurt(1/2 cup)
• Ginger-garlic paste (1 tbsp)
• Red chili powder (1 tsp)
• Garam masala (1 tsp)
• Lemon juice (1 tbsp)
• Salt (to taste)
• Oil (1 tbsp)

Instructions:

1. Marinate soya chaap in yogurt, ginger-garlic paste, red chili powder, garam masala, lemon juice, and salt.
2. Let it sit for at least 30 minutes.
3. Grill or bake the marinated chaap at 200°C for 20-25 minutes, basting with oil occasionally.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup oat milk
• 2 tablespoons vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, mix the oat milk, oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat. Lightly grease if necessary.
5. Pour 1/4 cup of batter for each pancake onto the skillet.
6. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
7. Serve with your favorite toppings.

Ingredients:

• 8 ounces elbow macaroni or pasta of choice
• 2 tablespoons vegan butter or margarine
• 2 tablespoons all-purpose flour
• 2 cups oat milk
• 1 cup vegan cheese shreds
• Salt and pepper to taste
• 1/2 teaspoon mustard powder (optional)
• 1/4 teaspoon garlic powder (optional)

Instructions:

1. Cook the macaroni according to package instructions. Drain and set aside.
2. In a large saucepan, melt the vegan butter over medium heat.
3. Add the flour and whisk constantly for about 1 minute to form a roux.
4. Gradually add the oat milk, whisking continuously to avoid lumps.
5. Cook until the mixture thickens, about 5-7 minutes.
6. Stir in the vegan cheese until melted and smooth.
7. Season with salt, pepper, mustard powder, and garlic powder if using.
8. Add the cooked macaroni and stir to combine.
9. Serve warm.

Ingredients:

• 1 block silken tofu
• 2-3 tbsp soy sauce
• 1-2 tbsp freshly grated ginger
• 1-2 tbsp chopped green onions (scallions)
• 1-2 tbsp katsuobushi (dried bonito flakes)
• Wasabi (optional)
• Nori (seaweed) strips (optional)

Instructions:

1. Prepare the Tofu: Carefully drain the silken tofu and cut it into bite-sized cubes or leave it as one large block. Place it on a serving dish.
2. Add Toppings: Sprinkle the grated ginger, chopped green onions, and katsuobushi over the tofu.
3. Serve with Sauce: Pour the soy sauce over the tofu just before serving. Add a small dollop of wasabi on top if desired.
4. Optional Garnish: Garnish with nori strips for added texture and flavor.
5. Enjoy: Serve immediately while the tofu is still chilled.

Ingredients:

• Silken tofu
• spinach
• onions
• tomatoes
• ginger
• garlic
• spices (cumin, garam masala, turmeric)
• cream.

Instructions:

1. Sauté onions
2. Add ginger, and garlic.
3. Add tomatoes and spices
4. cook until tomatoes soften.
5. Add spinach, cook until wilted, then blend
6. Add silken tofu and cream, simmer until heated through.

Ingredients:

• 1 cup rolled oats
• 1 onion (chopped)
• 1 carrot (chopped)
• 1 green chili (chopped)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A few curry leaves
• 1 tablespoon oil
• Salt to taste
• Water

Instructions:

1. Dry roast the oats until lightly browned.
2. Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
3. Add chopped onions, green chili, and carrot. Sauté until onions are translucent.
4. Add the roasted oats, salt, and water. Cook until oats are soft and water is absorbed.
5. Serve hot.

Ingredients:

• 1 cup rolled oats
• 1 cup semolina (rava/sooji)
• 1 cup plain yogurt (curd)
• 1/2 cup water (adjust as needed)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon urad dal (black gram)
• 1/2 teaspoon chana dal (Bengal gram)
• 1/4 teaspoon baking soda
• 1 tablespoon oil
• 1 teaspoon grated ginger
• 1 green chili, finely chopped (optional)
• A few curry leaves
• Salt to taste
• Chopped coriander leaves for garnish
• Oil for greasing the idli molds

Instructions:

• Roast the Oats:Dry roast the rolled oats in a pan until they turn slightly golden and aromatic. Let them cool down and then grind them into a fine powder.
• Roast the Semolina:In the same pan, dry roast the semolina until it turns light golden. Keep it aside.
• Prepare the Batter:In a large mixing bowl, combine the powdered oats, roasted semolina, and yogurt. Mix well.Gradually add water to form a thick, smooth batter. The consistency should be similar to regular idli batter. Add salt to taste and let the batter rest for 15-20 minutes.
• Temper the Batter:Heat oil in a small pan. Add mustard seeds and let them splutter. Add cumin seeds, urad dal, chana dal, grated ginger, chopped green chili, and curry leaves. Sauté until the dals turn golden.Pour this tempering into the idli batter and mix well.
• Add Baking Soda:Just before making the idlis, add the baking soda to the batter and mix gently.
• Steam the Idlis: Grease the idli molds with oil.Pour the batter into the molds, filling each mold about 3/4th full.Steam the idlis in an idli steamer or pressure cooker (without the whistle) for about 10-12 minutes or until a toothpick inserted into the idlis comes out clean.
• Serve:Let the idlis cool for a minute, then remove them from the molds.Garnish with chopped coriander leaves and serve hot with coconut chutney, sambar, or any chutney of your choice.

Ingredients:

• 1 cup rolled oats
• 1/4 cup besan (gram flour)
• 1 onion (chopped)
• 1 tomato (chopped)
• 1 green chili (chopped)
• Salt to taste
• Water
• Oil for cooking

Instructions:

1. Grind the oats into a fine powder.
2. Mix the oats powder, besan, chopped onion, tomato, green chili, and salt in a bowl.
3. Add water to make a batter of pouring consistency.
4. Heat a non-stick pan, grease with oil, and pour a ladle of batter.
5. Spread it into a thin circle and cook until golden brown on both sides.
6. Serve with chutney.