Recipes

Ms.Shivani (BHMCT 2ND sem ) is a budding Bartender who is keen to make her career in Bar outlet. She has been nominated by Indian Institute of Hotel Management and culinary arts as the Bartender of the day.

Ingredients

• 2 nos      Ripe Mangoes
• 150 ml    Orange juice
• 50 ml     Tonic Water
• 50 ml     Ginger Ale
• 100ml    Soda water
• 4 nos      Ice cubes
• 2 nos      Orange  slices for garnish

Procedure

1. Puree the mangoes and orange juice until smooth.
2. Strain the puree to ensure its smooth and free of fibres.
3. Fill Tom Collins glass with ice cubes to chill.
4. Fill the mocktail shaker with mango puree, orange juice, tonic water and ginger ale. Add 4 ice cubes.
5. Shake the mocktail well till the mango sunset is well mixed.
6. A Remove the ice cubes from the glass and pour the mocktail into it.
7. Add soda water and stir the mocktail.
8.  Garnish with Orange slices for a beautiful sunset effect.

 

A dedicated, sincere, and talented student, Ms. Heera Nikhath, FPP, has been selected as “Chef of the Day.” She is a focused and hardworking individual who is constantly striving to achieve success in her class. Her passionate pursuit of culinary excellence, coupled with her organized approach and unwavering commitment to learning, has earned her this prestigious recognition at IIHMCA.

Ingredients:

For the sushi

• 200 gms  Sushi rice 
• 55ml        Mirin wine 
• 340 gms    Raw Tuna, cut into long thin strips
• 5 sheets     Nori sushi sheets
• 1no             Cucumber, cut into 5 long pieces
• 5 nos          Spring onions
• 15 gms       Wasabi paste

to serve

• 5 ml      Light soy sauce  
• 3 gms   Japanese pickled ginger

Method:

1. Rinse the rice very well under cold water. Drain thoroughly and put into a large saucepan that has a lid.
2. Pour over 400 ml of water. Bring to the boil and allow to simmer for about 25 minutes or until nearly all the water has been absorbed.
3. Remove from the heat, cover with a lid and allow to stand for 10 minutes.
4. Tip the rice onto a large flat clean tray. A metallic is probably best as it will help the rice cool down quicker.
5. Dress the rice with the mirin, turning frequently as this helps the rice to cool. Cool until the rice isroom temperature.
6. To make the sushi, take a Japanese bamboo sushi mat and place a sheet of seaweed on top. Have a small bowl of water to hand.
7. Dip your fingers in the water before you touch the rice. Spread the rice over three quarters of the seaweed, take a little rice at a time and push it to the edges leaving a layer about ½ cm thick. Leave the quarter the furthest away from you plain.
8. Next smear a little wasabi in a line a little off centre nearest to your body. Follow with a layer of tuna, a spring onion and a piece of cucumber.
9. Roll up thebamboo mat slowly, tucking in the closer end of the sushi roll to start a roll and press lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards.
10. You can wrap in cling film and keep in a cool place until you are ready to serve.
11. Don’t place in the fridge as this dries out the rice.
12. To serve, using a lightly moistened sharp knife to trim the ends, then cut into 6-8 pieces. Serve with the pickled ginger and little bowls of soy sauce.

 

The student Mr.Siddartha of BHM 2nd sem is an exceptionally talented young chef, demonstrating a remarkable blend of creativity and technique in the culinary arts. His meticulous approach to cooking and deep understanding of flavors has earned him the prestigious title of “Chef of the Day” at IIHMCA.

INGREDIENTS

• 250 mgs                       Chickpeas, 
• 150 gms                       Yellow onion
• 5 nos                            Garlic cloves
• 6 gms                           Lemon zest
• 5 gms                           Cumin powder
• 8 gms                           Coriander powder
• 4 gms                           Sea salt 
• 25 ml                           Olive oil
• 4 gms                           Cayenne pepper
• 3 gms                           Baking powder 
• 75 gms                         Chopped fresh coriander leaves
• 75 gms                         Chopped fresh parsley leaves
• 6 nos                            Pitta Breads
• 20 gms                         Pickled chillies, onions, olives and garlic
• 25 gms                         Tahini sauce

METHOD

1. Soaked the chickpeas over night or for 24 hours, drained, rinsed, and patted dry
2. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
3. In a large food processor, place the chickpeas, shallot, garlic, lemon zest, cumin, coriander, salt, cayenne, baking powder, coriander leaves, parsley, and olive oil. Pulse until well combined but not pureed.
4. Use a scoop and your hands to form the mixture into 12 to 15 thick patties (be careful not to pack them too tight or your falafel will be dense). If they’re not holding together, give the mixture a few more pulses in the food processor.
5. Place the patties on the baking sheet. Drizzle generouslywith olive oil (this is the key to making these moist and crisp since we’re not frying) and bake for 14 minutes.
6. Flip and bake for 10 to 12 minutes more or until golden brown and crisp on the outside. During the last few minutes of baking, wrap the pita in foil and warm in the oven.
7. Assemble pitas with a slather of hummus, diced veggies, falafel, herbs, pickled red onions, and generous drizzles of tahini sauce.

Mr. R PAVAN  of FPP is a rising star in the culinary world, with an impressive grasp of both traditional and modern cooking techniques. He is been selected as ‘Chef of The Day’ at IIHMCA.

INGREDIENTS

• 6 nos Eggs
• 250 gms Caster Sugar
• 50 gms Cocoa Powder
• 100 gms Refined Flour
• 150 gms Unsalted Butter
• 150 gms Dark Chocolate
• 45 gms Raspberry Preserve
• 40 nos Pitted black or red Cherries

For The sugar syrup

• 175 gms Caster Sugar
• 15 ml Kirsch (Cherry Brandy)

For the Filling Cream

• 750 ml Whipping Cream
• 100 gms Caster Sugar
• 5 ml Vanila Extract
• 35 ml Kirsch ( or any Brandy)

METHOD:

1. First, make the sponges. Preheat the oven to 180°C. Grease 3 x 22cm-diameter sandwich cake tins and line the bases with baking paper.
2. In a large bowl, whisk the eggs, vanilla and sugar together using an electric hand whisk until thick and the whisk leaves a trail – it will take about 10 minutes. Sift the cocoa powder and flour together, then fold in. Stir in the melted butter.
3. Divide the cake mixture between the tins and bake for 20-25 minutes, or until springy to the touch. Cool in the tins for 5 minutes, then turn out on to a rack to cool completely.
4. Shave the block of chocolate using a potato peeler or by scraping the blade of a kitchen knife across the surface. Chill the shavings.
5. To make the syrup, put 200ml water and the sugar in a pan; bring to the boil for 5 minutes. Leave to cool; stir in the kirsch. To make the kirsch cream, whip the cream and sugar to firm peaks, then fold in the vanilla and kirsch.
6. To assemble the cake, level the tops of the sponges using a sharp knife, if necessary. Place a little kirsch cream on a serving plate and secure one of the sponges on top. Brush the sponge with some of the syrup; spread over the raspberry preserve.
7. Sandwich together with a second sponge and brush again with the syrup. Spread over a layer of the kirsch cream, about 1cm (½in) deep. Cover with the cherries, reserving 8.
8. Spread a little more cream over the cherries, then top with the final sponge, upside down, to give an even, flat top. Brush with syrup.
9. Spoon a quarter of the remaining cream into a piping bag fitted with a large star nozzle; set aside. Using a palette knife, cover the top and sides of the cake with the rest of the cream.
10. Stick the chocolate shavings over the sides of the cake with your palm. Pipe around the edge of the cake and 8 swirls in the middle; place the reserved cherries on the swirls.

A dedicated, sincere, and talented student, Ms. Merlin BCT 6th sem, has been selected as “Chef of the Day.” She is a focused and hardworking individual who is constantly striving to achieve success in her class. Her passionate pursuit of culinary excellence, coupled with her organized approach and unwavering commitment to learning, has earned her this prestigious recognition at IIHMCA.

INGREDIENTS:

• 115 grams  Unsalted butter at room temperature
• 75 grams  Powdered sugar or icing sugar
• 15 ml  Warm milk
• 190 grams  Refined flour or maida
• 10 grams  Milk powder
• 10 grams  Custard powder
• 4 gms Baking powder
• 4 gms Salt
• 1 gms Saffron strands, soaked in 10 ml milk

 METHOD:

1. Preheat the oven to 180 C. Line a cookie sheet with parchment paper or grease well with butter.
2. In a mixing bowl, whisk or sift together the flour, milk powder, custard powder , baking powder and salt. Keep aside.
3. In another bowl, beat together the butter and powdered sugar using an electric mixer or wooden spoon until smooth.
4. Add the warm milk and beat until incorporated.
5. Add the dry ingredient mixture and mix until soft dough is formed.
6. On a well-floured surface, roll out the dough to about a quarter inch thick.
7. Using a round shaped cookie cutter cut out cookie shapes and place on the prepared pan. Leave 2 inches space between the cookies.
8. Reroll the scraps until all the dough is used (you can bake the cookies in batches)
9. Mix the saffron strands in the milk and spoon the milk over the cookie dough shapes on the pan, making sure each cookie is soaked. Carefully pour out the extra milk from the cookie sheet.
10. Bake at 180 C for 16 – 18 mins until light brown on the edges. You can bake for 20-22 minutes for a firmer, well browned cookie. Cool on pan for 5 minutes and then transfer to a cooling rack to cool completely.

A gifted young chef with an exceptional eye for detail, Ms.SHRAVANI BCT 6TH sem  has very good culinary knowledge and technical expertise which has set her apart from her peers. Her dedication to perfecting the craft has earned her the well- deserved title of “Chef of the Day” at IIHMCA.

Ingredients

• 400 gms         Soft Khoya
• 125 gms          Paneer
• 75 gms            Refined flour
• 200 gms         Milk powder
• 750 gms          Sugar
• 15 gms             Semolina
• 15 gms             Cashews, finely chopped
• 10 gms             Almonds, finely chopped
• 10 gms             Chironji
• 4 nos                Green cardamom, coarsely ground
• ½ gm               Saffron strands
• 150 ml              Milk
• 3 gms               Baking soda
• 1.5 ltr               Ghee, for frying  

Method :

Syrup

1. In a saucepan, combine the water, sugar, and cardamom over medium heat and bring it to a boil. Simmer until the syrup is one string consistency.

Kala Jamun

1. Soak the saffron in 10 ml warm milk. And set aside.
2. Knead the khoya enough to make it smooth, do not over knead it.
3. In a bowl mix the dry ingredients together, all-purpose flour, milk powder, and baking soda. Add the khoya and mix well adds remaining milk, to make soft dough. Dough should be soft and sticking to fingers, as dough sits milk powder will absorb the extra milk. Let it sit for about 5 minutes.
4. Knead the dough if it is dry, add extra milk as needed. Divide the dough into 14 equal parts.
5. Take two pieces of dough and add the filling ingredients soaked saffron, almonds and pistachios, mix well. Divide the filling into 12 equal parts.
6. Take one part of the dough roll it between your both palms to make a smooth ball and mould it into cup, place one filling in the center, cover from all around, and roll it into smooth ball. Make all 12 the same way.
7. Heat the ghee in a frying pan on low medium heat. The frying pan should have at least 1-1/2 inch of ghee. To test if the ghee is the right temperature, place a small piece of dough into the ghee. It should sizzle but it should take about 30 seconds to rise up.
8. Place the Kala Jamuns in the frying pan.
9. It should take about 7 minutes to fry the kala jamuns. While frying keep rolling the kala jamuns so they are evenly browned. Kala Jamun should be near to black color.
10. Put the kala jamuns in the hot syrup, not boiling.
11. The kala jamuns should sit in the syrup for at least 20 minutes prior to serving.
12. Drain them from the syrup and serve with chopped nuts and rose petals on top.

The student, Mr Kalyan of BCTCA 6th sem, has been selected as “Chef of the Day” for his dedication towards culinary classes, focuses to excel in the practical and extensive culinary knowledge. These remarkable qualities have earned him this prestigious title at IIHMCA.

Ingredients:

500 gms      Rice noodles
400 gms      Chicken mince
100 gms      Vietnamese sausages
04 gms        Salt
05 gms        Black pepper crushed
100 ml        Cooking Oil
50 gms        Onions
50 gms        Dried Shrimp
15 ml          Fish sauce
2 nos           Eggs
10 ml          thin soy sauce
15 gms        Spring onions
5 gms          Chili flakes
3 sprigs       Coriander leaves

METHOD:

1. Add chicken and all broth ingredients into a pot, except the salt. Bring to a boil, then reduce to a simmer for 15-20 minutes or until chicken is cooked through. Season to taste with salt. Discard onion.
2. Meanwhile, prepare the eggs. Beat eggs in a bowl and add 1-2 tablespoons water to thin it out a bit. Lightly oil a pan and add just enough egg to make a thin layer, flipping about midway. Make as many as it takes to use up all the eggs, then loosely roll the egg crepes individually to cut into strips / julienne.
3. Remove chicken from broth when it’s fully cooked. Wait until cool, then shred. Cut the Vietnamese sausage to match the thickness of the chicken and eggs.
4. Lightly fry or deep-fry thinly sliced shallots till they are evenly cooked.
5. Prepare rice noodles by sautéing it in onion and garlic.
6. Assemble your soup bowls. Add noodles, toppings, herbs, garnish, broth, a few drops of beetle extract per bowl.
7. Arrange the shredded chicken, sliced sausages over the broth and sprinkle shredded spring onions & serve.

Mr.P Varun of  BHM 2nd sem is a rising star in the culinary world, with an impressive grasp of both traditional and modern cooking techniques. He is been selected as ‘Chef of The Day’ at IIHMCA.

Ingredients

For the toffee sauce

• 175 ml             Heavy cream
• 125 gms          Unsalted butter, sliced
• 197gms           Light brown sugar
• 30 ml              Dark corn syrup
• 3 gms              Kosher salt
• 3 ml                 Vanilla extract

For the banoffee cheesecake

• 150 gms          Shortbread cookies
• 200 gms         Granulated sugar, divided
• 30 gms           Unsalted butter,
• 240 gms         Cream cheese, at room temperature
• 5 gms              Kosher salt
• 4 nos               Large eggs
• 3 nos               Ripe bananas, peeled and mashed
• 3 ml                 Vanilla extract
• 100 gms          Corn starch

For garnish

• 50 ml               Toffee sauce
• 75 gms             Whipped cream
• 40 gms             Dried banana chips

Method

Make the toffee sauce:

1. Warm the heavy cream until steaming, on the stovetop over medium heat.
2. In a 4-quart saucepan, melt the butter over medium heat. Add the brown sugar, corn syrup, and salt. Whisking frequently, heat until the sugar has dissolved and the syrup bubbles gently.
3. Turn the stove off and whisk in the warmed cream. Add the vanilla extract to the sauce and set the pan back over medium heat. Cook until the syrup is thick. Set aside to cool.

Make the shortbread crust:

4. Wrap a 10-inch spring form pan in heavy-duty aluminium foil and set aside.
5. Use a food processor to pulse the shortbread cookies into fine crumbs. Add granulated sugar and the melted butter to the food processor bowl and pulse until the crumbs hold together.
6. Squeeze a handful of crumbs in the palm of your hand. If the mixture doesn’t hold together, add another tablespoon of melted butter, and re-mix.

Pre-bake the crust and heat water:

8. Press the shortbread mixture onto the bottom and an inch or so up the sides of the spring form pan. Bake the crust for 10 minutes. Remove the pan from the oven and allow it to cool while you prepare the cheesecake filling.
9. While the crust bakes, heat 4 or 5 cups of water to boiling for the water bath.

Prepare the banana cheesecake:

10. In the bowl of a stand mixer with a paddle attachment (or in a large mixing bowl with a hand mixer), blend together the cream cheese, remaining 3/4 cup sugar, and the salt until smooth.
11. Add the eggs, one at a time, to the cream cheese mixture, stopping to scrape down the sides after each addition. Mix on low speed for an additional minute.
12. Add the banana purée and both extracts. Blend on low for another minute. Scrape down the mixing bowl and add the corn starch. Blend on the lowest speed for 30 seconds, or until no lumps of corn starch are visible, being careful not to over-mix.

Bake the cheesecake:

13. Pour the batter into the prepared pan and set the foil-wrapped spring form pan into a larger pan. Add enough hot water to reach halfway up the sides of the spring form pan and carefully place the pan into the oven.
14. Bake the cheesecake for 55 minutes to an 1 hour, or until the top is a light golden brown and the cheesecake jiggles slightly when shaken. Turn the oven off and open the door a crack to allow the cheesecake to cool in the oven for 30 minutes.

Cool the cheesecake completely:

15. Once the cheesecake has cooled in the oven, carefully take it out of the oven and remove the foil. Cool the cheesecake on the countertop for an hour, and then transfer it to the refrigerator to cool completely, at least 12 hours or up to 24 hours.
16. Once the cheesecake is cold, remove the collar from the spring form pan. Warm the toffee sauce slightly so that it’s pourable but not runny, then drizzle one cup of the toffee sauce over the top of the cheesecake. Use a piping bag to pipe rosettes of whipped cream around the cheesecake and garnish each rosette with a banana chip.
17. Keep the cheesecake refrigerated until ready to serve.

The student, Mr. HARISH of (BCTCA 6th sem) selected as “Chef of The day” for his disciplined work ethic, attention to detail, and extensive culinary knowledge have earned him this title at IIHMCA.

Ingredients

• 150 gms Bean sprouts
• 100 gms Carrot
• 150 gms Chicken juliennes
• 100 gms Cabbage
• 100 gms Onions
• 45 gms Garlic
• 60 ml Vegetable oil
• 20 gms Green chilies
• 15 ml Sweet chili sauce
• 12 ml Soya Sauce
• 5 ml Oyster sauce
• 25 gms Black pepper
• 5 gms Salt to taste
• 35 gms Spring onions
• 100 gms Lettuce leaves
• 50 gms Coriander leaves
• 100 gms Roasted peanuts

For Popiah wraps

• 250 gms Refined flour
• 100 gms Corn flour
• 2 nos Eggs
• 5 gms Salt to taste

METHOD

1. Clean the bean sprouts. Cut the carrot, cabbage and onions to a similar size. Juliennes. Cut the chicken into juliennes.
2. Heat some oil in a wok and add the chopped garlic and fry quickly.
3. Add the bean sprouts, onions, cabbage and carrot and toss through until hot.
4. Add the julienne chicken with
5. Mix together the oyster sauce, soy sauce, rice wine and add to the wok. Allow to cook until the chicken has softened and absorbed the flavours (about 15 minutes).
6. Season with salt and sugar to taste.
7. To make popiah wrappers, beat egg and keep it aside. Add flour, salt & water to the egg and mix thoroughly. Strain the batter.
8. Heat the non stick pan and gently brush the batter on the pan and then increase the heat.
9. Once the layer cooks, maybe 10-15 seconds, turn the wrapper on either side and keep it asie. Dust with corn flour. Repeat the process till u have 30 sheets.
10. Lay out one popiah wrapper and place a lettuce leaf on top. Add the chicken mixture.
11. Top with bean sprouts, sprinkle with peanuts, a slice of egg and a dollop of chilli paste and hoisin sauce.
12. Wrap it nicely till it forms like spring rolls.

The student Mr. Lokesh Reddy of FPP is an exceptionally talented young chef, demonstrating a remarkable blend of  creativity and technique in the culinary arts. His meticulous approach to cooking and deep understanding of flavors has earned him the prestigious title of Chef of the Day at IIHMCA.

Ingredients 

Steak:

• 750 gms     Flank or skirt steak sliced

Marinade:

• 80 ml              Light soy sauce
• 8 gms             Gochujang (Korean red bean paste)
• 12 ml              Mirin wine 
• 15 gms           Ginger minced
• 5 gms             Garlic powder
• 12 gms           Sesame oil  
• 10 ml              Cooking oil 
• 20 gms           Light brown sugar

To Serve:

• 3nos               Burger buns
• 10 ml              Butter
• 5 gms              Toasted sesame seeds
• 2 bunches      Lettuce leaves
• 20 gms           Sliced cucumber and tomato

Instructions

1. Mix the marinade together in a large bowl until combined.
2. Add the sliced steak and stir together to thoroughly coat the steak in the marinade. Cover the bowl and place in the fridge to marinate for 2 hours.
3. After two hours, warm up a bowl or dish in the oven.
4. Heat a wok over a very high heat.
5. Working in 2 batches, add the steak to the hot wok and spread it out as much as you can, so as much of the beef as possible is directly touching the wok.
6. Fry for about 2 minutes, without moving it around, then toss with a spatula and fry for another 2-3 minutes, until the steak is browned and lightly caramelized.
7. Place in the warm bowl and repeat with the remaining steak.
8. Once all of the steak is cooked, sprinkle with sesame seeds and spread on a baking tray.
9. Bake the steak further for 8 mins till it is cooked and tender to touch.
10. Slice the burger bun in half. Toast the buns over pan by applying butter.
11. Arrange the burger bun and place the sliced cucumber, tomatoes and the steaks.
12. Serve with barbeque sauce.