Recipes

Mr.GANESH (BCTCA 6th SEM) outshines in the culinary delights. He believes staunchly  that ‘Eating is a necessity but cooking is an art. He is an artist indeed. Indian institute of Hotel Management and Culinary arts  has heartily nominated him as the ‘Chef of the Day’.

INGREDIENTS:

• 450 gms Chicken breasts
• 2 nos Eggs
• 10 gms Salt
• 15 gms White pepper powder
• 20 gms Ginger garlic paste
• 25 gms Red chili paste
• 75 gms Refined flour
• 100 gms Corn flour
• 100 ml Oil
• 75 gms Onions, sliced
• 75 gms Red pepper sliced
• 75 gms Green pepper sliced
• 6 nos Green chilies, sliced

CHILLI SAUCE

• 3 cloves  Garlic cloves, crushed
• 1 no Fresh red chilli, chopped
• 45 ml Soy sauce
• 15 ml Vinegar
• 25 gms Red chili paste
• 25 ml Tomato puree
• 8 gms Salt
• 8 gms Black pepper powder
• 100 ml Water

METHOD:

1. Cut the chicken into thin strips then marinate the chicken with red chili paste, ginger garlic paste, salt and pepper. Leave it aside for 20 mins.
2. After the first marination, coat the chicken with beaten egg and dip it in the mix of both the flours.
3. Shallow fry for a few minutes on each side, until golden brown. Drain and keep aside.
4. In the thick pan, add oil to the pan and add chopped garlic, sliced onions, sliced green chilies and peppers. Sauté for few minutes.
5. Add the peppers and fry for another couple of minutes. Add the fried chicken and mix well.
6. Remove the chicken and peppers and set aside.
7. In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
8. Add back in the chicken and peppers and stir well in the sauce.
9. Sprinkle the coriander leaves, and chopped coriander leaves.
10. Serve it with green spring onions.

Student who is selected for the Chef of the day is Mr. SURAJ(BCTCA 5TH SEM) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to perfect the art of cooking.

INGREDIENTS:

• 250 gms Refined flour
• 225 gms Gram flour
• 400 gms Sugar
• 30 ml Ghee
• 5 gms Cardamom powder
• 8 ml Lemon juice
• 125 ml Water
• 30 gms Dry fruits

METHOD:

1. Place a pan on flame, add ghee, and heat on low flame, add refined flour and gram flour and roast well on low flame until aromatic.
2. After 10 minutes, turn off the flame, add cardamom powder and mix well. Now cool it and then sieve the flour and keep aside.
3. Heat a thick pan and add sugar, water, and lemon juice, and melt the sugar on low flame.
4. After 20-22 minutes, add a drop of sugar syrup into cold water; If sugar syrup becomes hard, this means the syrup is cooked perfectly. Turn off the flame and stir well until bubbles settle down.
5. Grease the marble surface with ghee and pour the sugar syrup.
6. Spread the prepared sugar syrup and let it settle for 2 minutes.
7. After 2 minutes, gently knead the syrup with the help of a spatula.
8. After the sugar syrup turns thick, stretch & fold it 15-20 times, till the sugar turns golden colour, sprinkle flour mix on the hardened sugar, make it like 8 and fold until 20-22 times. By now the soan papdi starts forming thin strings.
9. Arrange the soan papdi in a tray and pack it well.
10. Sprinkle chopped nuts over the soan papdi and press it gently.
11. Now using ruler, cut them into square cubes and serve.

Mr.KALYAN (BCTCA 3RD sem) is a dedicated and diligent, young aspirant who is exceptionally good at his culinary arts. IIHMCA has selected him as the Chef of the Day.

Ingredients

For Marination

• 500 gm Chicken cut with bones
• 30 gms Ginger Garlic paste
• 20 gms Salt
• 10 ml Lemon juice
• 10 gms Turmeric powder

 

For Paste

• 100 gms Khus khus
• 50 gms Til seeds
• 30 gms Coriander seeds
• 20 gms Cumin seeds
• 15 gms Fennel seeds
• 50 gms Ginger Garlic chopped
• 100 gms Desiccated coconut
• 5 gms Pepper corn,
• 5 gms Cloves
• 5 gms Green cardamom
• 5 gms Star anise
• 5 gms Cinnamon stick
• 10 gms Whole red chilies
• 50 gms

For Gravy

• 300 ml Oil
• 50 gms Ghee
• 5 gms Whole red chilies
• 2 sprigs Curry leaves
• 5 gms Mustard seeds
• 5 gms Cumin seeds
• 25 gms Ginger garlic paste
• 120 gm Shallots, sliced
• 5 gms Green chilies
• 175 gms Tomatoes
• 50 gms Tamarind
• 5 gm Salt to taste
• 20 gm Turmeric powder
• 20 gms Red chili powder
• 10 gms Garam Masala powder

Method:

Marinate The Chicken

1. Mix chicken with salt, ginger garlic paste, turmeric and lime juice in a large bowl and keep aside for ½ an hour.

Make The Chettinad Masala Paste

1. Add coriander seeds, cumin seeds, fennel seeds, poppy seeds, garlic, cinnamon, star anise, green cardamoms, black peppercorns, cloves, and dry red chilies to a pan.
2. Dry roast on medium heat for 1 minute, until the spices are fragrant, stirring continuously.
3. Remove the roasted spices on a plate and keep them aside.
4. Add coconut to the same pan and roast until it is dark brown in color, stirring continuously.
5. Transfer the roasted spices and roasted coconut to a blender along with 1 and ½cups of water and blend to make a smooth paste.

Make the Curry

1. Heat oil in a pan over medium-high heat.
2. Once the oil is hot, add mustard seeds, cumin, red chilies whole, curry leaves and shallots and fry until they turn lightly brown, stirring frequently.
3. Add ginger garlic paste and cook until the shallots are nicely browned.
4. Now add the marinated chicken and cook for 4-5 minutes, stirring frequently.
5. Add the Chettinad masala paste, tomatoes, and green chilies and cook for 3-4 minutes.
6. Add turmeric powder and Guntur chili powder and mix well.
7. Add tamarind pulp and cook for a minute.
8. Now add 1cup of water and mix well.
9. Reduce the heat to low.
10. Cover the pan with a lid and cook for 40-45 minutes until the chicken is cooked well. Stir a few times in between.
11. Check the seasoning, and sprinkle generous amount of coriander leaves and serve hot.

Student who is selected for the Chef of the day is Mr.Akash Mishra(BCTCA 5th SEM) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills.He is very talented student, always striving to perfect the art of cooking.

INGREDIENTS

• 10 slices          Whole wheat bread
• 75 ml               Ghee
• 1lt                    Milk
• 1 pinch            Saffron
• 50 gms            Mixed nuts

 

Sugar Syrup

• 250 gms         Sugar
• 250 ml            Water
• 5 gms              Cardamom powder
• A  pinch          Saffron

Method

1. 1. Preheat oven to 180°C (350°F).
   2. Prepare the Rabdi by boiling milk till it reduces to 1/3^rd
   3. Add 100 gms sugar and a pinch of cardamom powder and still well. Rabdi will be thick. Keep aside.
   4. Heat water and sugar in pan, add the saffron strands and allow the water to come to a brisk boil. Turn the heat to low and simmer the sugar water until you get a one string consistency. Turn off the heat and keep the sugar syrup aside.
   5. Cut the edges of the bread and slice them into a triangle.
   6. Heat ghee in a skillet and shallow fry the bread pieces until they are crisp and golden brown in color on both sides.
   7. Once the bread slices are fried, soak each slice in the sugar syrup for about a minute and place them on a serving platter. Pour the prepared Rabdi over the bread slices and garnish with the chopped nuts and serve.
   8. You can serve the Kesar Shahi Tukda With Rabdi either chilled or warm.

Ms.B Thejasri (BCTCA I ST SEM) outshines in the culinary delights. She believes staunchly  that ‘Eating is a necessity but cooking is an art. She is an artist indeed. Indian institute of Hotel Management and Culinary arts  has heartily nominated her as the ‘Chef of the Day’.

Ingredients

• 250 gms Gram flour
• 5 gms Ajwain
• 5 gms Turmeric powde
• 3 gms Red chili powder
• 150 gms Onions, chopped
• 50 gms Tomatoes, chopped
• 2 nos Green chilies, chopped
• 10 gms Ginger, grated
• 4 sprigs Coriander leaves
• To taste Salt
• 1 lit Oil             

Method

1. In a mixing bowl, add the besan, onions, tomatoes, green chilies, grated ginger, ajwain seeds, turmeric, red chili powder, and salt.
2. Gradually add water and whisk until you get a smooth, lump-free, and pouring consistency batter.
3. Heat a seasoned iron tawa or non-stick pan over medium heat. Grease some oil on the skillet.
4. Once the skillet is hot, pour a ladleful of batter in the center and quickly spread it evenly in a circular motion to form a thin and round cheela. Drizzle some oil (or ghee) around the edges of the cheela.
5. Cook the cheela for about 1-2 minutes or until the base turns light golden. Flip it using a spatula and cook the other side until you see golden spots. Serve hot with chutney.

Mr.ASHISH PATEL (BCTCA 5TH sem) is a dedicated and diligent, young aspirant who is exceptionally good at his culinary arts. IIHMCA has selected him as the Chef of the Day.

INGREDIENTS:

• 450 gms Fresh White bread crumbs
• 225 ml Melted butter
• 3 nos Large eggs
• 500 gms Refined flour
• 12 gms Baking powder
• 250 gms Muscovado sugar
• 5 gms Dried ginger
• 3 gms Nutmeg powder
• 3 gms Cinnamon powder
• 3 gms Cloves powder
• 2 nos Apples, grated
• 30 gms Mixed candied fruit peels, chopped
• 20 gms Glazed cherries, chopped
• 50 gms Tuite Fruitie
• 100 gms Black raisins
• 50 gms Green raisins
• 75 gms Walnuts, chopped
• 20 gms Almonds, blanched and slivered
• 5 gms Lemon zest
• 5 ml Lemon juice
• 20 ml Orange juice
• 10 gms Orange zest
• 25 ml Whisky
• 25 ml Dark rum
• 25 ml Vodka

METHOD:

1. Preheat the oven to 325 degree F (165 degrees C).
2. Combine grated apple, ground cinnamon, ground nutmeg, ground cloves, ground ginger, walnuts, almonds, glace cherries, candied mixed fruit peels, raisins, sultanas, lemon zest, lemon juice, orange juice and all the alcohols in a large bowl and mix well. Cover and keep aside for 12 hours to marinate.
3. Beat butter and sugar in another bowl using electric hand blender. Add eggs and beat until smooth. Add refined flour and baking powder and mix thoroughly.
4. Add bread crumbs and egg-flour mixture in fruit mixture and stir to mix thoroughly.
5. Grease pudding basin, pour prepared mixture in it and cover with double layer of greaseproof paper. Again cover with a double layer of aluminium cooking foil and tightly tie string around its neck.
6. Place the pudding basin in a water bath tray. Place the tray inside the pre heated oven and bake it for 1 hour 20 minutes.
7. To check if the cake is done, pierce a wooden pick through the aluminium foil right into the centre and check if it comes out clean. If it stays wet, then bake it for another 15 mins.
8. Remove basin from the pan and let it cool for 7 to 8 hours at room temperature.
9. Discard strings, papers and foils and again cover it in papers and foils and tie with a string and turn it out to serving plates, garnish with cream and serve.

Student who is selected for the Chef of the day is Mr.HYDER ALI(BCTCA 3rd SEM) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to perfect the art of cooking.

INGREDIENTS:

• 12 nos Marie gold biscuits.
• 75 ml Melted butter
• 25 gms White sugar
• 60 gms Cream cheese, softened
• 250 ml Sour cream
• 225 gms White sugar
• 20 gms Refined flour
• 5 drops Vanilla extract
• 4nos Eggs
• 300 gms Frozen blueberries, dry pack
• 175 ml Sugar glaze

METHOD:

1. Preheat the oven to 325 degree F (165 degrees C).
2. Mix marie gold biscuits, melted butter, and 2 tablespoons sugar in a bowl until well combined. Pat mixture into the bottom of a 9-inch springform pan.
3. Mash cream cheese in a mixing bowl until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, flour, and vanilla. Beat in eggs, one at a time. Pour mixture into the crumb-lined pan.
4. Bake in the preheated oven until firm to the touch, about 1 hour.
5. Place baked cheesecake in the refrigerator until thoroughly chilled, about 4 hours.
6. Remove cheesecake from the pan by loosening the edges with a knife and opening the springform latch. Transfer to a serving platter.
7. Place frozen blueberries on top. Melt jelly in a saucepan over low heat; spoon over blueberries to glaze.
8. Chill in the refrigerator until ready to serve.

Mr. SYED AHMED ( BHMCT 5TH sem ) is a budding Bartender who is keen to make his career in Bar outlet. He has been nominated by Indian Institute of Hotel Management and culinary arts as the Bartender of the day.

Ingredients:

• 3 slices   Seedless cucumber, peeled
• 25 ml      Simple sugar syrup
• 45 ml      Grande Absenthe
• 25 ml       Lime juice, freshly squeezed
• 120 ml      Chilled water
• Garnish : Sugar cube flambeed with Absenthe

Method:

1. Muddle cucumbers and simple syrup in a cocktail shaker.
2. Add the absinthe, lime juice and ice.
3. Shake it well
4. Top with chilled water.
5. Pour it into a champagne flute.
6. Place a sugar cube on a folk and place it over the glass.
7. Flambe it with Absenthe & serve.

 

Mr. RUPESH MOHANTY (BCTCA 6th SEM) outshines in the culinary delights. He believes staunchly  that ‘Eating is a necessity but cooking is an art. He is an artist indeed. Indian institute of Hotel Management and Culinary arts  has heartily nominated him as the ‘Chef of the Day’.

Ingredients

For Wings Marination

• 800gms    Chicken wings
• 6 gms Ground black pepper
• 3 gms Salt
• 75 gms Sugar 
• 35 ml Soy sauce
• 100 ml Sake
• 5 ml Ginger juice (grate the ginger and squeeze out juice)
• 12 gms Garlic (~1 medium clove, grated)
• 12 ml Balsamic vinegar (or balsamic vinegar)
• 10 gms Potato starch
• 1 lit Vegetable oil (for frying)
• 12 gms Toasted sesame seeds

 Method

1. Put the chicken wings in a single layer on a tray and sprinkle with half of the salt and pepper. Add chopped garlic and ginger juice to it.
2. Toss the chicken to coat evenly refrigerate while you prepare the other ingredients.
3. Make the glaze by putting the sugar, soy sauce, sake, ginger juice, and garlic in a shallow pan. Heat over medium-high heat until the glaze starts to thicken. Add the vinegar, and then transfer to a large bowl and allow the glaze to cool.
4. Add about 2-inches of vegetable oil to a heavy-bottomed pot and heat to 320 degrees F (160C).
5. Take the chicken out of the fridge and use paper towels to remove as much moisture from the surface of the chicken as possible. Sprinkle on the potato starch and toss the wings to evenly coat each piece with a thin layer of starch.
6. Fry the chicken wings for 10 minutes in batches. Transfer to a plate and continue frying the rest of the wings. Increase the heat of the oil to 375 degrees F (190C). Fry the chicken in smaller batches for about 2-3 minutes.
7. Transfer the wings directly to the bowl of glaze and quickly toss to coat.
8. Sprinkle on some toasted sesame seeds and black pepper to taste and toss again. Transfer the Tebasaki to the platter and serve.

Mr.VAMSHI (BCTCA 5TH sem) is a dedicated and diligent, young aspirant who is exceptionally good at his culinary arts. IIHMCA has selected him as the Chef of the Day.

Ingredients :

• 200 gm Refined flour
• 10 nos Egg yolks
• 500 gm Sugar
• 200 ml Coconut milk
• 5 gm Nutmeg powder
• 200 gm Butter

 

Method

1. Beat the egg yolks with sugar and mix well.
2. Add the coconut milk, and nutmeg to the egg yolks mixture and mix well.
3. Sieve the refined flour into the egg yolks and coconut milk mixture to make a thick batter.
4. Grease an oven proof dish with a spoonful of melted butter, pour 75 ml of batter into the dish and spread evenly.
5. Bake till golden brown.
6. Spread another spoonful of butter over the baked pancake and pour another 75 ml of batter over it and spread evenly.
7. Bake and repeat this until all the batter is used up and we get around 6-8 layers of Bebinca.
8. Turn out the bebinca onto a wire rack.
9. Cool and cut into slices before serving with custard sauce or vanilla ice-cream.