Recipes

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

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.E ANAND (BCTCA 1ST 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:

• • 500 gms Basmati Rice

• 200 gms Green peas
• 125 gms Onions
• 25 gms Ginger garlic paste
• 20 ml   Ghee
• 20 ml   Oil
• 5 gms Salt
• 5 gms Cumin seeds
• 5 gms Cinnamon stick
• 5 gms Green Cardamom
• 2 nos Whole black cardamom
• 5 gms Cloves
• 2 nos Mace strands
• 2 nos Bay leaves

Method:

1. Wash the basmati rice until the water runs clear of the starch.
2. Soak for 30 mins.
3. Heat oil or ghee in a 2-litre thick bottom pan with lid.
4. Add the cumin seeds along with all the whole spices and the slit green chilies.
5. Fry for some seconds on low heat, until the spices splutter, then add the sliced onions. Stir and sauté until the onions are light golden or caramelized.
6. Add ginger garlic paste and sauté further till raw flavour of ginger garlic goes off.
7. Add the green peas and sauté for a minute.
8. Then add the drained rice and mix gently.
9. Sauté for a minute seeing that the fat (oil or ghee) coats the rice grains. Add water and salt as required.
10. Mix well. Check the taste of water and it should be slightly salty.
11. Cover and  cook for 8- 10 minutes on a medium-high to high heat. After that, slow the heat to minimum and put a hot plate under the pan and cook further 5 minutes till the rice is completely cooked.
12. Gently fluff rice and serve peas pulao hot or warm.

Mr. ABHISHEK REDDY (BCTCA 6TH 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

Tartlet Shells

• 250gms     Plain Flour
• 50gms       Icing Sugar – sifted
• 1pinch       Fine Salt
• 120gms     Unsalted Butter – cold
• 2 nos Egg – at room temperature

Lemon Curd

• 4 nos         Egg Yolks
• 100gms    Caster Sugar 
• 125ml        Lemon Juice 
• 75gr           Unsalted Butter – at room temperature
• 1no             Lemon Zest

Lemon Curd

• 4 nos       Egg Yolks
• 100gms  Caster Sugar 
• 125ml     Lemon Juice 
• 75gr        Unsalted Butter – at room temperature
• 1no          Lemon Zest 

Method

Tartlet Shells

• Place the Flour, Icing Sugar and Salt in the bowl of your Food Processor and pulse to mix. Add the cold Butter cut into small cubes, then mix to get very small crumbs.
• Whisk the egg in a separate bowl and add it to the food processor. Slowly mix until a dough starts to come together.
• Bring the dough together into a ball and roll between two sheets of baking paper to be about 4 mm or 1/6 inch thick. Place on a flat tray and leave in the fridge to chill and rest for at least 1 hour, or up to 24 hours.
• Remove the baking paper. With a round or fluted cookie cutter that is about 1,5 to 2 cm (0.6 to 0.8 inch) wider than the opening of the muffin pan, cut out disks of pastry. Gently slide the disks of pastry into a muffin pan and lightly press on the bottom corners to make sure the pastry is touching the pan all around – and to remove any air bubbles that could be trapped under the pastry.
• Place back in the fridge to rest and chill for at least 2 hour – preferably overnight.
• Preheat your oven on 160’C/325’F. Prick the bottom of the pastries with a fork and place the muffin pan in the freezer while the oven is preheating.
• Line each tartlet shells with a small piece of crunched up baking paper and fill with baking beads, rice or beans. Bake for 15 minutes, then remove the weights and baking paper and bake for another 15 minutes, or until golden and dry to the touch. Set aside to cool down completely.

Lemon Curd

• Place the Egg Yolks, Sugar and Lemon Juice in a small pot. Whisk to combine then turn on very low to low heat. Whisk for a few minutes or until the liquid looks like it is starting to thicken – about 3 to 5 minutes.
• Cut the butter into small cubes and slowly add them to the pot. Whisk until melted and combined each time before adding more. Add the Lemon Zest
• Cook on low heat for 5 to 15 minutes or until the curd has thickened. Continuously whisk to avoid lumps (see note 4).
• To check if the curd is cooked, dip the back of a spoon into the curd then draw a line in the curd with your fingers (be careful, it will be hot). Tip the spoon down and check if any of the curd is dripping down over the clear line. If the line stays clear, the curd is ready. If the curd pours over the line, it needs to cook for longer.

Assembling the Lemon Tarts

• While still warm, pour the curd into the tartlet shells. Gently tap each tartlet against a hard surface to remove any air bubbles, then place in the fridge to set for at least 2 to 3 hours

 

Student who is selected for the Chef of the day is Mr. VIKRANTH (BCTCA 6TH 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

Raspberry Sauce

• 450 gms      Raspberries, fresh or frozen
• 125 gms       Caster sugar
• 15 ml            Lemon juice

 

Raspberry Cake Layers

• 2 nos            Eggs
• 135 gms       Sugar
• 110 gms       Butter
• 150 gms       Refined flour
• 3 ml              Vanilla extract
• 90 gms         Raspberry sauce
• 2 gms            Salt

White Chocolate Almond Crunch

• 45 gms        White chocolate
• 15 ml            Vegetable oil
• 40 gms        Almond flakes

White Chocolate Mousse

• 160 gms       White Chocolate
• 145 gms       Whipping cream
• 5 gms            Gelatin powder
• 30 ml            cold water
• 200 gms       Whipping cream for layering

Raspberry Mousse

• 120 gms       Remaining raspberry sauce
• 5 gms           Gelatin powder
• 30 ml           Cold water
• 250 ml         Whipping cream

For Decoration

• fresh raspberries

Method

Prepare the raspberry sauce.

1. In a saucepan, combine fresh or frozen raspberries, sugar, and lemon juice. Bring to a boil.
2. Reduce heat to a simmer and cook for about 10-15 minutes or until the mixture thickens.
3. Strain the mixture through a sieve to remove the seeds. Let it cool completely.

Prepare the raspberry cake layers.

1. Preheat your oven to 320°F (160°C).
2. In a mixing bowl, whisk the eggs, sugar, and butter until combined.
3. Add vanilla extract and salt. Whisk to combine.
4. Add 6 tbsp (90g) of the raspberry sauce you prepared earlier and all-purpose flour. Mix to combine.
5. Divide the batter evenly between two 8-inch (20cm) pans that have been greased and lined with parchment paper.
6. Bake the cakes for 13-15 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.

Prepare the white chocolate almond crunch.

1. Melt the white chocolate with a tablespoon of vegetable oil over a bain-marie.
2. Remove from heat and add the almond flakes and stir to combine.

Start assembling the cake.

1. Place the first cake layer on a serving platter and add a cake ring around it. Line the cake ring with an acetate sheet.
2. Spread the white chocolate almond mixture on top of the cake. Refrigerate or freeze for a few minutes to set.

Prepare the white chocolate mousse.

1. Melt white chocolate and the 5 oz (145g) of whipping cream over a bain-marie. Let it cool to room temperature.
2. In a small saucepan, let gelatin powder soak in the cold water for 5-10 minutes. Then, dissolve it over low heat.
3. Pour it over the chocolate mixture and mix to combine.
4. In another bowl whip the chilled cream until soft peaks form. Add the white chocolate mixture and mix to combine.
5. Pour the white chocolate mousse over the cake. Spread evenly and smooth the top. Freeze for 20-30 minutes.

Prepare the raspberry mousse.

1. Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the remaining raspberry sauce.
2. In another bowl whip the chilled cream until soft peaks form. Add the raspberry mixture and mix to combine.

Continue assembling the cake.

1. Cut the second layer of cake with a 7-inch (18 cm) cake ring. Place on top of the white chocolate mousse.
2. Cover with raspberry mousse and smooth the top. Refrigerate for 4-6 hours to set.

Prepare the sweetened whipped cream.

1. Whip the cream with powdered sugar and vanilla extract until stiff peaks form. Transfer the cream into a piping bag fitted with a 6B tip.
2. Pipe the sweetened whipped cream onto the top of the cake in any design you like.
3. Add fresh raspberry halves on top of the whipped cream and sprinkle freeze-dried raspberries over the top of the cake to finish.

Ms. RUTHWIKA (BCTCA 1st 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

For the Dough

• 250 gms Wheat flour
• 125 gms Besan flour
• 200 gms Fenugreek leaves
• 50 gms Sorghum flour
• 12 gms Ginger
• 4 nos Green chilies
• 8 gms  Red chili powder
• 12 gms Turmeric powder
• 5 gms Cumin powder
• 3 gms Salt
• 15 ml Oil
• 50 gms Curd  
• 75 ml Ghee                    

Method:

For the Dough:

1. Rinse methi leaves very well in water. Then drain them and chop finely.
2. In a mixing bowl, take whole wheat flour, besan, sorghum flour and pearl millet flour. I have used millet flours but you can skip them if you don’t have. In this case, simply add 1.25 cups whole wheat flour and ½ cup besan.
3. Add all the spices and herbs.
4. Add the chopped methi leaves. Mix everything well.
5. Add curd (for a vegan option add very little water instead of curd).
6. Mix again and knead into a dough. Don’t add water while kneading as methi leaves release water.
7. Knead to a soft and smooth dough. Add more curd if needed while kneading.

Rolling To Flatbreads

1. Make medium sized balls from the dough.
2. Take a medium sized ball and sprinkle some flour on it.
3. With the rolling pin begin to roll the thepla.
4. Roll them to a round of about 5 to 6 inches in diameter.

Cooking Thepla

1. On a hot tawa or skillet, place the thepla. Flip when one side is partly cooked, about one-fourth or half cooked. You will see some faint air pockets on the top and this is the time when you need to flip it.
2. Spread oil on this side. Flip the thepla again when the second side is half-cooked.
3. Now spread the oil on this side. Flip a couple of times till you get golden spots and the methi thepla is cooked evenly.
4. You can also press the thepla with spatula while cooking.
5. Remove and keep it in a roti basket.
6. Serve methi thepla hot or warm or at room temperature.

 

Mr.R LALNUNPUIA ( BCTCA 1st 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

1. 60ml   Empress Gin infused with butterfly pea flower
2. 15ml   Triple Sec
3. 30ml  Fresh Grapefruit Juice
4. 5ml    Lemon Juice
5. 2 Dashes Orange Bitters
6. Float of Butterfly Pea Flower

 

PROCEDURE

• Add all ingredients, except butterfly pea flower tea to a cocktail shaker.
• Top with ice and shake until chilled.
• Pour into a cocktail glass over fresh ice.
• Top with float of butterfly pea flower tea and garnish with cucumber skin.

Mr.SYED ABRAR (BCTCA 5th 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:

• 250 gms
• 200 gms Sun dried tomatoes
• 2 nos Red bell peppers roasted
• 2 nos Yellow bell peppers, roasted,
• 60 ml Olive oil
• 8 gms Salt
• 8 gms Ground black pepper
• 300 gms Goat cheese
• 3 sprigs Minced basil leaves
• 20 gms Minced parsley
• 25 ml Extra virgin olive oil

METHOD:

• Preheat the oven to 220°C/425°F.
• Blanch the tomatoes and remove the skin. Chill them for 15 mins. Then slice them into thin slices.
• In a large bowl combine the goat cheese with the basil, parsley and extra virgin olive oil. Season to taste with salt and pepper, and mix well.
• Line 2 large baking sheets with aluminium foil, and lightly grease with olive oil. Lay the zucchini and red and yellow pepper slices in a flat layer, slightly overlapping. Brush with olive oil and lightly season with salt and pepper. Bake in the oven until soft and just golden around the edges, 15 to 18 minutes. Remove from the oven and transfer to a plate to cool.
• In a terrine (12 x 3 x 3-inches), arrange the blanched tomato slices across the bottom and over the sides, overlapping the slices to completely cover the terrine.
• Crumble a layer of the goat cheese mixture on top with the baked vegetable, and repeat layering with the remaining vegetable slices. Wrap the overhanging eggplant over the bottom of the terrine. Wrap the terrine loosely in plastic wrap. Top with an equal sized terrine, or a piece of cardboard wrapped in aluminium foil. Place a brick on top of the terrine and refrigerate at least 8 hours and up to 24 hours.
• Remove from the refrigerator. Remove the weight and unwrap. Slice with a very sharp knife and serve 1 large or 2 thin slices per person with the Sun-Dried Tomato Sauce and toasted croutons.
• SUN-DRIED TOMATO SAUCE: In the bowl of a food processor, combine the sun-dried tomatoes, balsamic vinegar, garlic, salt, red pepper and black pepper, and puree on high speed. With the motor running, gradually add the oil through the feed tube and process until well combined.

Pour into a container until ready to serve with the Roasted Vegetable Terrine

Student who is selected for the Chef of the day is Mr. PRAVASH NAYAK (FPP) 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:

For pizza dough

• 1 kg Bread flour
• 7 gms Dry yeast
• 35 ml Olive oil
• 600 ml Chilled water

 

For the pizza sauce

• 150 gms Tomato puree
• 25 gms Barbeque sauce
• 15 gms Worcestershire sauce
• 15 gms Garlic cloves, chopped
• 5 gms Salt & pepper
• 10 gms Heads of capsicum
• 1 no         Red onion

For the topping

• 2 nos Red onions
• 1 no Broccoli
• 5 gms salt & pepper
• 1 no Red capsicum
• 50 gms Mushrooms
• 30 gms Black olives
• 70 gms Grated Mozzarella
• 6 nos Thyme sprigs
• 6 nos Sundried tomatoes
• 25 gms Grated parmesan cheese

METHOD:

1. For the dough, place all the ingredients in a stand mixer fitted with a dough hook. Knead on low speed for 5–6 minutes or until a smooth dough forms. Transfer to an oiled container with an airtight lid. The dough will rise, so if the container is too small it will not fit, and if the container is too large it will hold too much air and the dough may dry out. Place in the refrigerator to prove for up to 3 days.
2. Heat a oven to 180˚C. Place the vegetables onto a baking paper lined baking tray, drizzle with a little oil, season with salt and pepper and roast for 20 minutes or until golden and tender.
3. For the pizza sauce, place all the ingredients in a bowl and mix well to combine.
4. Take a 30 cm deep frying pan with a handle that can fit in your oven. Grease the base with olive oil and press the dough into the pan and up the sides as high as you can go. Start with a layer of sauce, then place the roasted vegetables onto the pizza and continue layering the sauce and vegetables as you go. Scatter with the extra mozzarella and drizzle a little extra oil around the outside of the dough. Bake for 30 minutes or until puffed, golden and cooked through. Remove the pizza from the dish, scatter with extra thyme leaves and a little more pepper, then slice to serve.

Mr. T SHASHANK (BHMCT 6TH 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 THE CRUST:

• 450 gms                     Plain flour, sifted
• 5 gms                          Salt
• 90 gms                        Unsalted butter, cubed and chilled
• 30 ml                           Ice water

 

LEEK AND CHICKEN FILLING:

• 150 gms             Chicken breast, diced
• 45 gms               Butter
• 25 gms               Shallot, chopped
• 5 nos                   Large leeks, rinsed and sliced
• 125 ml                White wine
• 12 gms                Salt
• 30 ml                  Olive oil
• 15 gms                Freshly ground pepper
• 15 gms                Garlic, minced
• 5 gms                   Nutmeg, grated
• 25 gms                Plain flour
• 100 ml                 Whole milk
• 75 gms                Creme fraiche
• 2 nos                   Eggs, lightly beaten
• 350 gms             Gruyere cheese, shredded divided

Method

Making the Tart Crust:

1. Combine the flour and salt in a large bowl. Add the cubed butter and, using a pastry cutter (or the tip of your fingers), cut the butter into the flour until the mixture resembles coarse sand. Add the water, one tablespoon at a time, and mix – adding more water as needed – until the dough comes together. Do not overmix!
2. Turn the dough out onto a lightly floured surface and knead just until it forms a ball. Transfer the dough onto a piece of parchment paper, flatten into a disk, cover with a second piece of parchment paper, and roll into a 10-inch circle.
3. Carefully transfer the dough to a 10-inch tart pan and chill for 30 minutes, or until firm.
4. Preheat oven to 425 degrees F.
5. Using a fork, pierce the bottom of the crust. Cut a square of parchment paper about 4 inches larger than the pie plate. Line the crust with the paper and fill with ceramic pie weights (or dried beans).
6. Bake in the preheated oven for 10 minutes or until set. Remove from oven and gently remove the paper and weights. Reserve the crust.

Making the Leek Filling:

7. Marinate the chicken with salt, pepper, olive oil and crushed garlic. In a large skillet, over medium heat, add the diced marinated chicken and cook until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken to a plate. Reserve.
8. Discard all but 1 teaspoon of the fat. Add the butter and, once melted, add the chopped shallot. Cook until translucent, about 2 minutes. Add the sliced leeks and stir to coat them with the fat. Add the white wine, partially cover, and cook, stirring occasionally, until the leeks are soft, about 8 to 10 minutes. Season with salt, pepper and nutmeg.
9. Add back the chicken. Stir in the flour and cook, stirring constantly, for a couple of minutes. Then, add the milk and stir until thickened. Add the creme fraiche and stir until incorporated.
10. Remove the pan from the heat and let it cool slightly. Then, add the eggs and 1 cup of the Gruyere cheese, stirring until combined.

 Assembling the Flamiche aux Poireaux:

1. To assemble the tart, pour the filling mixture into the reserved crust. Scatter the remaining cheese evenly over the top.
2. Bake until set and nicely browned, about 35 to 40 minutes. Let it cool for at least 30 minutes before serving.
3. Serve warm or at room temperature.

Ms.RUKIYA SHIZA (BCTCA 5th 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  as the ‘Chef of the Day’.

INGREDIENTS:

• 1 lit Full cream milk
• 3 gms Nutmeg
• 20 gms Almonds slivers
• Pinch Saffron as required
• 25 gms Butter
• 150 ml Fresh cream
• 5 no Green cardamom
• 5 drops Vanilla essence
• 3 nos Eggs
• 75 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. Meanwhile, preheat the oven at 180 degrees and grease a baking tray using butter.
3. Next, take a bowl and beat the eggs. Add cream and the beaten eggs to the reduced milk mixture.
4. 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.
5. Use a skewer/ toothpick to check if the custard is baked properly. If it comes out clean, it means the custard is done.
6. 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.