Recipes

Ms.Charmi Naidu (BCTCA 2ND SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected her as the Chef of the Day.

Ingredients

• 2nos               Cod fillets, skinless
• 35 ml             Olive oil
• 300 gms         Fresh shiitake mushrooms, stemmed and thinly sliced
• 10 gms           Kosher salt and freshly ground black pepper
• 5 gms            Dried red chilli flakes
• 250 ml           Vegetable stock or low sodium vegetable broth
• 22 gms            cold butter
• 18 ml             Fresh squeezed lemon juice from 1 lemon
• 4 sprigs          Fresh parsley or chives, for garnish  

Method:

1. Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until barely starting to smoke.
2. Add the mushrooms, season with salt, pepper, and chili flakes, and cook, stirring occasionally, until well browned, 3 to 4 minutes.
3. Transfer to a warmed serving plate and set aside.
4. Season the fish with salt and pepper. Wipe out skillet, add the remaining olive oil, and return to medium-high heat until shimmering.
5. Add fish fillets and cook without moving until well browned on first side, about 3 minutes.
6. Carefully flip with a flexible metal spatula and cook on second side until just cooked through, about 2 minutes longer. Transfer to plate with mushrooms.
7. In the same skillet, add 1 cup stock and cook over high heat until reduced by half, about 2 minutes. Off heat, stir in butter and lemon juice.
8. Season to taste with salt and pepper. Pour over fish and mushrooms and serve, garnished with fresh parsley, chives, and/or lemon wedges.

 

Student selected for the Chef of the day is Mr.USSAIN ( FPP) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to learn the art of cooking.

INGREDIENTS:

• 600 gms Basmati rice
• 5 nos Green cardamom, crushed slightly
• 5 gms Cloves
• 10 gms Black pepper, crushed
• 3 inches Cinnamon stick
• 15 gms Ginger garlic paste
• 20 gms Sugar
• 20 ml Ghee
• 100 gms Onion, sliced
• 2 lit Water
• 5 gms Salt, as required

METHOD:
1. In a container, soak the rice for about half an hour. After 30 minutes, drain the water and
keep the container aside.
2. Slice the onions very thin. Add salt and keep it aside.
3. Take a heavy bottomed pan, and heat the ghee in it. Once hot, add the cardamom,
cinnamon sticks, cloves, and black pepper to it and fry them. Keep stirring.
4. Squeeze the water off the onions, and add the sliced onions to the pan and keep stirring till
they become slightly brown.
5. Next, add the sugar and let it caramelize the onions and the spices. Keep stirring till the
mixture turns brown.
6. Once done, reserve some onions for later use. Add the soaked basmati rice to the pan and
water one after another to the pan. Add some salt and stir again.
7. Cover the pan and let the rice get cooked in high flame till water gets completely absorbed.
8. Sprinkle more water if required. Now put the flame to low and cover and cook further for 10
mins.
9. Once done, transfer the rice to a serving platter and garnish with the reserved caramelized
onions.

Ms. Tanushree (BCTCA 2ND SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected her as the Chef of the Day.

Ingredients:

•  8 to 9 nos Carrots/gajar
•  1 lit Full fat milk
•  60 ml Ghee/clarified butter
•  120 gms Sugar
•  20-25 nos whole cashews/kaju
•  12 gms Green cardamom/chotti elaichi
•  a pinch Saffron strands/kesar
•  15 gms Almonds
•  15 gms Raisins
  Method:
  1. Rinse, peel and grate the carrots.
  2. In a kadhai or deep thick bottomed pan put ghee and add the nuts and fry them till golden colour.
  Take them out and keep aside.
  3. In the same pan, add more ghee and add grated carrots.
  4. On a low to medium flame, stir till carrot is cooked, add sugar and mix well. Add 1 cup of water
  and cook.
  5. While the mixture is simmering on a low flame, keep on stirring in between.
  6. The grated carrots will cook and start to reduce and evaporate.
  7. In another pan, boil milk till it is reduced half.
  8. Once the carrots are 3/4 th cooked, add reduced milk to it.
  9. Add the ghee and powdered cardamom to the mixture.
  10. Stir well and continue to simmer and cook on a low flame.
  11. Towards the end, add the cashews, almonds, crushed saffron and raisins and simmer till all the
  milk is evaporated. switch off the burner.
  12. Serve gajar halwa hot.

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

Ingredients
1. 60 ml Tequila
2. 150 ml Freshly squeezed orange juice
3. 20 ml Fresh lime juice
4. 20 ml Agave nectar (or simple syrup)
5. 5 gms Coarse sea salt or margarita salt (rimming the glass)
6. As required Ice
7. 100 ml Chilled sparkling water (grapefruit-flavored)
8. 1 no Orange, orange peel, grapefruit, or lime slices (for garnish)

Instructions
1. Rub a lime wedge around the rim of two cocktail glasses. Dip the rims in coarse sea salt or
margarita salt.
2.  In a cocktail shaker, add tequila, orange juice, lime juice and agave nectar.
3. Add ice and shake until well chilled.
4.  Fill the prepared glasses with ice. Strain the shaken mixture into each glass.
5. Top with chilled grapefruit-flavored sparkling water to the glass.
6. Garnish with a slice of orange, orange peel, grapefruit or lime. Optionally, add fresh edible
flowers.
7.  Stir gently and enjoy.

Student selected for the Chef of the day is Mr.KARTIKEYA ( DFPCA) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to learn the art of cooking.

INGREDIENTS:

•  1 lit Full cream milk
•  3 gms Nutmeg
•  A pinch saffron as required
•  35 gms Butter
•  125 gms Fresh cream
•  5 green Cardamom
•  3 ml Vanilla essence
•  3 nos Egg
•  150 gms Sugar                                                                                                                                                                    

METHOD:
1. Boil milk and sugar till the milk is reduced to the half of its actual quantity.
2. Add half of the nutmeg, some almonds and vanilla essence to the milk and mix well.
Once done, keep it aside to cool down.
3. Meanwhile, preheat the oven at 180 degrees and grease a baking tray using butter.
4. Next, take a bowl and beat the eggs. Add cream and the beaten eggs to the reduced
milk mixture.
5. Pour this mixture in the greased baking tray, sprinkle the remaining nuts over it and
place it in the oven for 30 minutes or till the top turns brown.
6. Use a skewer/ toothpick to check if the custard is baked properly. If it comes out
clean, it means the custard is done.
7. Take out the custard from the oven and let it cool down. Transfer it to a serving plate
and decorate it with the chopped nuts. Slice the custard and serve warm.

Mr. YASH (BCTCA 2ND SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected him as the Chef of the Day.

Ingredients

• 1no                  Fresh godeungeo (mackerel with skin), filleted into 2 or 4 pieces,
• 8 gms              Salt (preferably sea salt)
• 1 no                 Juice from Lemon  
• 8 gms              Ginger juice 
• 10 gms            Garlic chopped
• 8 gms             Black pepper crushed
• 12 ml               Lemon butter for basting
• 2 sprigs            Parsley
• 100 gms          Cauliflower, Broccoli, Carrot & Beans
• 20 ml               Soy sauce
• 15 ml              Oil
• 20 ml              Butter
• 1 no                Lemon
• 3 sprigs          Parsley, chopped

Method:

1. Cut crosswise slashes on the skin side of each piece. Pat the fish dry with a paper towel. Drizzle the ginger, garlic and lemon juice over the fish. Season both sides of the fish liberally with salt & pepper. Set aside for 20 to 30 minutes.
2. Shake off excess salt before cooking.
3. Cook the fish using one of the two methods shown below.

Grilling:                                                                                                                                          

1. Clean and lightly oil the grill. Preheat the grill over medium high heat. Place the fish on the grill, skin side down.
2. Cook until the bottom edges are golden brown and the flesh turns opaque – 2 to 3 minutes. Flip and cook the other side for about 2 minutes.

Pan-frying:

1. Preheat a skillet with cooking oil over medium high heat. Place the fish, skin side down.
2. Cook until the bottom edges are golden brown and the flesh turns opaque – 2 to 3 minutes. Flip and cook the other side for about 2 minutes.

Sauce:

1. Preheat a skillet. Add garlic butter and oil. Sauté chopped garlic and add black pepper, salt and lemon juice.
2. Add melted butter and chopped parsley and serve it with grilled fish, accompanied with sautéed vegetables.

Student selected for the Chef of the day is Mr.CHANDRAKANTH  ( DFPCA) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to learn the art of cooking.

Ingredients :

• 1 KG Chicken curry cut
• 150 gms Onion
• 30 gms Ginger Garlic paste
• 200 gms Curd   
• 4 nos Green chilies, made it into paste
• 150 gms Tomatoes, made into puree
• 25 gms Red chilli powder
• 20 gms Turmeric powder
• 20 gms Cumin Powder
• 15 gms Coriander Powder
• 05 gms Garam Masala
• 10 gms Jaggery
• 25 ml Vinegar
• 30 ml Vegetable oil
• 20 gms Black Pepper Powder
• 3 nos Bay Leaves
• 2 inches Cinnamon Stick
• 3 nos Black Cardamom
• 5 nos Green Cardamom
• Salt to taste

For Paste

• 45 gms Onions            
• 15 gms Red chillies
• 10 gms Ginger
• 10 gms Garlic
• 100 ml Water

To make Sali:

• 5 nos Potatoes large
• 5 gms Salt
• 1 lit Vegetable Oil, for Deep Frying

METHOD :

1. Wash chicken pieces thoroughly and marinade with ginger garlic paste, onion paste, green chilli paste, curd, salt, turmeric powder at least for 2-3 hours.
2. In a thick bottomed pan heat oil and temper the oil with bay leaves, Cinnamon, Green and black cardamom.
3. Add chopped onions and fry till they turn golden or light brown in colour.
4. Add ginger-garlic paste and cook for another 2-3 minutes in medium flame and then add chopped/ pureed tomatoes and cook till oil comes from the mixture.
5. Now add Cumin Powder, Coriander Powder, Turmeric Powder and jaggery and cook for another 5 minutes.
6. Add Vinegar and Jaggery and mix thoroughly.
7. Now add marinated Chicken Pieces and cook for 10 minutes in low flame.
8. Add hot water (around 2 cups) and cover the chicken with a lid and cook for around 20 minutes or so.
9. Adjust Salt according to taste.
10. Cook till the gravy thickened and turns red in colour.

Sali:

1. Cut potatoes into matchstick-like strips.
2. Take Potato strips in a bowl and soak that in water along with 1 tablespoon Salt for 15 minutes.
3. Heat Oil in a pan for deep frying the potatoes.
4. Once the oil is heated sufficiently, start frying the potatoes in small batches.
5. Keep the flame on the lower side and fry the potatoes until those turn crisp and golden brown in colour.
6. Strain fried potatoes from the oil and fry rest of the potatoes.

Finishing Sali Ma Marghi:

1. Add ⅔ of the fried potatoes to the finished chicken curry and give it a light mix.
2. Top the curry with rest of the fried potatoes and serve hot with your choice of Bread or Rice.

Ms. SAPNA (FPP) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected her as the Chef of the Day.

Ingredients :

• 150 gms                chopped carrot 
• 100 gms                 chopped french beans 
• 250 gms                  chopped potatoes 
• 125 gms                 frozen green peas 
• 15 gms                   ginger – roughly chopped
• 4 nos                      green chili 
• 10 gms                    garlic cloves – roughly chopped
• 5 gms                      red chili powder 
• 6 gms                      cumin powder
• 5 gms                      Coriander Powder – optional
• 5 gms                      Garam Masala
• 250 gms                 breadcrumbs 
• 50 gms                    chopped coriander
• salt as required

For crumb coating

• 100 gms                 Refined flour
• 45 ml                       water
• 200 gms                  breadcrumbs – panko or regular

For pan frying

• 50 ml                       oil – any neutral oil, add as required

Method:

1. Rinse, peel and chop the veggies like carrots, potatoes, french beans.
2. Boil the potatoes to a soft consistency. Take it off the water and cool.
3. Boil or steam the veggies until fork tender in a steamer or pressure cooker.
4. Drain all the water from the cooked veggies very well using a strainer.
5. Take a pan, add butter and oil and sauté the vegetables. Set the cooked vegetables aside to become cool.
6. When the veggies are cooling, blitz 4 to 5 slices of bread in a food processor or blender till fine to get bread crumbs.
7. Set aside the bread crumbs in a plate or tray.

Making cutlet  

1. Mash the potatoes and make it soft. Mash the boiled veg with a potato masher.
2. Crush roughly chopped ginger, green chillies and garlic in a mortar to a semi-fine paste.
3. Add the crushed ginger & green chili paste, red chili powder, cumin powder, garam masala powder, coriander powder, chopped coriander leaves and salt as required to the mashed vegetables.
4. Mix everything very well. Check the taste and add more salt or the ground spice powders if needed to the mix vegetable cutlet dough.
5. In another small bowl, take refined flour and water.
6. Stir and mix this mixture to get a smooth paste or slurry without any lumps.
7. Now take the cutlet mixture in a plate and using a cutlet mould, shape it or make small to medium-sized oval cutlets by rolling and flattening the mixture in your palms.
8. Take a cutlet and dip in the flour paste gently so that the paste gets coated all over the cutlet.
9. Then dredge the cutlet in breadcrumbs evenly and all over. Dust off any extra breadcrumbs. Crumb coat and bread each cutlet this way and set aside.

Pan Frying Veg Cutlet

1. Heat oil for shallow frying in a skillet or frying pan. Dust the excess bread crumbs from the veggie cutlets sand place them in the medium hot oil.
2. When one side is light golden or golden, flip and fry the other side. Add more oil if needed.
3. Flip a couple of time more and fry the entire vegetable cutlet till they are evenly golden and crisp from all sides.
4. Drain them on kitchen paper towels to remove excess oil. Fry the remaining cutlets this way add more oil if required.
5. Serve the cutlet hot or warm with mint chutney or tamarind chutney or tomato ketchup.

Ms. NISHA (BCTCA 6TH SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected her as the Chef of the Day.

Ingredients

• 225g/8oz plain flour
• 140g/5oz butter, chilled, diced
• 115g/4oz mature Cheddar, grated
• 115g/4oz peas
• 115g/4oz baby broad beans
• 115g/4oz potatoes, chopped
• 115g/4oz green beans, chopped
• 100g/40z Carrots, chopped
• 4 free-range eggs
• 200ml/7fl oz double cream
• 100ml/3½fl oz whole milk
• small bunch flat leaf parsley, chopped
• sea salt and freshly ground black pepper
• 5 baby plum tomatoes, chopped
  Method
  1. Sift the flour into a large bowl and rub in the butter until the mixture resembles breadcrumbs.
  2. Mix in the cheese and just enough chilled water to bind the mixture together. Wrap the dough in
  cling film and place in the fridge for 15 minutes.
  3. Roll out the pastry on a floured work surface and use it to line a greased 25cm/10in tart tin. Chill
  in the fridge for 30 minutes.
  4. Preheat the oven to 190C/375F.
  5. Meanwhile, steam or boil the peas, broad beans, diced carrots, potatoes and green beans until
  al dente then drain. Refresh the vegetables in iced water and drain well.
  6. Line the chilled pastry case with aluminium foil and baking beans and bake for 15 minutes.
  7. Beat the eggs, cream and milk in a bowl, then add the parsley and season with salt and freshly
  ground black pepper.
  8. Remove the tart tin from the oven, discard the aluminium foil and baking beans and reduce the
  oven to 180C/350F.
  9. Place the tart tin on a baking tray, arrange the blanched vegetables and tomatoes over the base
  of the pastry case and pour over the egg mixture. Bake for 30-40 minutes or until the filling is
  set, then remove the quiche from the oven and set aside to cool slightly before removing from the tin.

   Student selected for the Chef of the day is Mr.KALYAN ( BCTCA 6TH SEM ) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to learn the art of cooking.

Ingredients

400g           Raw prawns

Do Chua Pickling Vegetables
100g             Carrot, peeled and julienned
200g             Daikon, peeled and julienned
8g                  Salt

 

Do Chua Pickling Liquid
200ml           water
200ml           white vinegar
2 tbs.             caster sugar
200g cucumber, peeled and julienned
200g cherry tomatoes, quartered
1 red onion, thinly shaved
2 tbs.             Asian fried shallots
2 cups           coriander leaves, loosely packed
2 cups mint leaves, loosely packed

Sour Salad Dressing
2                    limes, juiced
30g                palm sugar
50g                fish sauce
1                     large red chilli, finely chopped

For the Do Chua pickled vegetables, rub the julienned daikon and carrot with the salt and allow to stand in a strainer for 20 minutes to extract excess liquids and soften. Rinse under running water and combine with the pickling liquid. Refrigerate for at least 1 hour.
For the prawns, split them lengthwise from the head down but leave them connected at the tail end. Poach in boiling salted water for 1-2 minutes until just cooked. Drain and set aside.
To make the dressing, grate the palm sugar into the lime juice and fish sauce and stir through the chopped chillies. Leave for at least 10 minutes to infuse. You may need to adjust the sweetness depending on the flavour of the limes.
To assemble the salad, toss the prawns, pickled vegetables (strained), cucumber, red onion, cherry tomatoes, mint and coriander together and dress with the dressing.
Scatter with the fried shallots and serve.

Ingredients

Pickled Vegetables

• 1 small daikon (about 10 oz/280g), peeled
• 1 large carrot, peeled
• 2 Persian cucumbers, peeled (half of an English cucumber or 2 small Japanese cucumbers work also)
• 1/2 cup (118ml) + 2 TBS rice vinegar
• 1/4 cup (48g) sugar
• 1 tsp fish sauce
• 1 tsp sesame oil

Soba Noodles

• 3 bundles of soba noodles (~13 oz/360g)
• 1/3 cup (~80ml) soba sauce (soba tsuyu)
• 2 TBS low-sodium soy sauce, add more to taste
• 2 tsp sesame oil

Pan-Fried Shrimp

• 1 lb (~450g shrimp), shelled
• 1 1/2 TBS olive oil for frying
• pinch of salt
• pinch of garlic powder

Garnish

• 1 large red bell pepper, thinly sliced
• 1 cup 95g shredded red cabbage
• 1 scallion, finely chopped
• sesame seeds

Instructions

1. Cut the daikon, carrot, and cucumbers into matchsticks. In a medium bowl, mix the vinegar, sugar, fish sauce, and sesame oil. Place the vegetables in the bowl, mix it with the liquid, and wrap the bowl with plastic wrap. Refrigerate for at least 3 hours or overnight.

1. To prepare the noodles, bring about 5 cups of water to boil in a large saucepan. Once the water boils, place the noodles in the saucepan. The noodles will curl naturally. When the water starts to boil again, reduce the heat to medium, and let the noodles cook for a few more minutes. When the noodles are done, drain and run the noodles under cold water.
2. Pour the noodles into a large bowl, and add the soba sauce, soy sauce, and sesame oil and mix.
3. To pan fry the shrimp, heat a skillet with the olive oil over medium-high heat. When the pan is hot, place the shrimp in one layer on the pan. Let it cook for a few minutes or until the shrimp start to turn orange and curl. Flip the shrimp onto the other side and let it cook for a few more minutes. Season the shrimp with a pinch of salt and garlic powder. Turn off the heat.
4. Serve the noodles with some shrimp, pickled vegetables, red peppers, cabbage, and the other garnish.