Recipes

Student who is selected for the Chef of the day is Mr. Aditya patro (BHMCT 5th sem) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills in Continental. He is very talented student, always striving to perfect the art of cooking.

Ingredients:

• 150 gms Bulgur Wheat 
• 50 gms Roma tomatoes, very finely chopped
• 45 gms English cucumber, very finely chopped
• 15 sprigs Parsley, very finely chopped
• 5 sprigs Fresh mint leaves, very finely chopped
• 4 nos Green spring onions, very finely chopped
• 6 gms Salt
• 2 nos Juice of lemon
• 25 ml Extra virgin olive oil
• 1 bunch Romaine lettuce leaves to serve

Method:

1. Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
2. Very finely chop the vegetables, herbs and green spring onions. Be sure to place the tomatoes in a colander to drain excess juice.
3. Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
4. Now add the lemon juice and olive oil and mix again.
5. For best results, cover the tabouleh and refrigerate for 30 minutes. Transfer to a serving platter.
6. Serve the tabbouleh with a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabbouleh.

 

Mr. Uday (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

• 1sheet (500 gms)    Puff pastry, room temperature 
• 125 gms                    Raw sugar
• 15 gms                      Cinnamon powder

 

 

 

Method:

1. Preheat your oven to 200C. Line a baking tray with Silpat or parchment paper.
2. Roll out the puff pastry into a rectangle about 14″ * 12″.
3. Sprinkle sugar and cinnamon powder on the dough. Lightly press the sugar and cinnamon into the dough, using a rolling pin.
4. Starting with one long side, start rolling the dough tightly until the center. Repeat on the other side.
5. Chill the log for at least 20 minutes.
6. Cut into 1/4″ thick slices and place on the baking tray. Sprinkle some more sugar if you like.
7. Bake for 12-14 minutes until the pastry is all puffed up and golden brown in colour.
8. Transfer the cookies onto a cooling rack and allow them to cool completely before transferring to an air-tight container. Enjoy!

Ms. Manisha (BHMCT 2nd 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:

FOR CHICKEN MARINATION:

• 2 nos Chicken breasts, large, cut into 2 inch cubes
• 8 gms Garlic cloves, finely chopped
• 8 gms Onion powder
• 8 gms Paprika powder
• 5 gms Salt
• 3 gms Black pepper, freshly crushed
• 45 gms Flour
• 20 gms Butter
• 15 ml Olive oil

FOR STROGANOFF GRAVY:

• 45 gms Butter
• 25 gms Onion, chopped
• 12 gms Garlic cloves, crushed or minced
• 500 gms Brown mushrooms, sliced
• 12 gms Dijon mustard
• 8 gms Paprika
• 150 ml Dry white wine
• 15 gms Flour
• 450 ml Chicken stock/broth
• 15 ml Worcestershire sauce
• 5 gms Salt and pepper, to taste
• 150 ml Sour cream
• 8 gms Fresh chopped parsley or chives

METHOD:

3. Season chicken all over with garlic, paprika, onion powder, salt and pepper. Dredge each chicken breast in flour. Set aside.
4. Heat the butter and oil in a large skillet over medium heat. Sear the chicken until browned. Transfer to a plate, set aside. 
5. Melt the remaining butter in the pan. Sauté the onions until transparent. Add the garlic and sauté until fragrant (about 30 seconds), then add mushrooms and cook until golden, about 4 minutes. Scrape any browned bits from the bottom of the skillet. Add in the mustard and paprika, mixing well to coat mushrooms.
6. Pour in the wineto deglaze the pan, and let reduce for about 3 minutes while stirring occasionally to mix all of the flavours through.
7. Add flour and cook, stirring, for 1 minute, then add the broth/stock and Worcestershire sauce. Mix well to incorporate and let simmer while stirring occasionally, until the sauce begins to thicken slightly, about 2-4 minutes
8. Reduce heat to medium-low and stir in sour cream. It may ‘look’ split, but the sour cream will melt through the sauce while it heats through. Let simmer until sauce is smooth and creamy, about 3-4 minutes, then season with salt and pepper.
9. Return chicken breasts along with juices on the plate to the pan. Simmer for a further 2 minutes until the chicken is completely cooked through. (If sauce is too thin, simmer for a minute or 2 longer until the sauce thickens from the floured coating on the chicken.) Remove from heat.
10. Garnish with parsley or chives. Serve over noodles, pasta, rice or mashed potatoes.

 

Ms. Mukthavani (BCTCA 6TH 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

 For Filling

• 50 ml Oil
• 25 gms Ginger
• 25 gms Garlic
• 200 gms Chicken mince
• 100 gms Onions, chopped
• 80 gms Spring onions, chopped
• 100 gms Cabbage, chopped
• 50 gms             Green capsicum
• 100 gms Carrots
• 12 ml Light soya sauce
• 5 gms Black pepper
• 10 ml White vinegar
• 5 gms Salt

 For the dough

• 300 gms Refined flour
• 5 gms Salt
• 25 ml Oil
• As required Water

  Method

1. In a pan heat oil, add chopped garlic, ginger, onions and sauté for few minutes.
2. Add the chicken mince and salt, and cook till chicken is ¾th cooked.
3. Add spring onion, cabbage, carrots, capsicum, salt and pepper, soya sauce and white vinegar and chilli paste for spiciness.
4. Cook the mixture on medium flame for 2-3 minutes.
5. Turn of the gas and allow it the mixture to cool, so that the mixture doesn’t leave water.
6. Mix refined flour, salt, water and oil together in a bowl.
7. Knead the mixture to a firm dough. Cover the dough with a moist napkin or kitchen towel.
8. Leave the dough to rest for 30 minutes.
9. Make a 7-8 inch log from the dough and cut the log into equal slices.
10. Flatten each dough ball and give it a nice circular shape- make sure it is thin enough on all the edges.
11. Apply water with your fingertips around the circumference of the dough and then add the stuffing in the center.
12. Start folding the dough into a dimsum shape or any preferred shape of your choice.
13. Steam the momos in a steamer for 12 mins or till it is done. The momos can also be deep fried.
14. Serve the momos with a spicy red chilli sauce.

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:

• 450 gms Refined flour
• 10 gms Cooking soda
• 60 gms Ghee
• 50 ml Curd
• 3 gms Salt
• 20 gms Pista
• 2 lits Oil
•  

To make Sugar Syrup:

• 600 gms Sugar
• 20 ml Milk
• 5 gms Elaichi powder
• 300 ml Water

Method:

1. Mix flour and cooking soda in a large bowl. Add ghee to the flour and rub with fingers till it becomes crumbly.
2. Whisk the curd and add it to the crumbled flour and mil well.
3. Sprinkle with water, 5 ml each, and knead the dough till it is soft. It should still have flaky texture.
4. Cover with a wet cloth and rest it for 1 hr.
5. Divide the dough into small balls of 2 inches and start making rough shape.
6. Green the hand with oil. Using the palm of hand, rotate the dough ball in clockwise direction to form the layers. Make a dent in the middle, using the thumb.
7. Heat ghee or oil in a deep pan and bring it down to medium heat.
8. Once the oil is hot, slide in the balushahi dough balls, 4-5 at a time, and deep fry on low heat initially. Once the balushahi will start floating as they start cooking.
9. Flip it to the other side, and cook it till its golden brown.
10. Remove from the oil and place it in a strainer. After frying all the balushahis, rest it for a few minutes.
11. In the meantime, mic sugar and water in a thick pan and boil it till sugar syrup reaches one string consistency.
12. Add milk to the syrup and all it to boil for some time.
13. Scum off impurities and clear the syrup.
14. Soak the balushahis in the syrup for 30 mins and drain the syrup out and place the balushahis in a tray put up at an inclined position.
15. Continuously coat the balushahi with the drained sugar syrup.
16. Arranged the balushahi in a tray and garnish with slivers of pistachio and warq ( Optional).

Mr.AQEIL SAMRAN (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  as the ‘Chef of the Day’.

INGREDIENTS

• 1 kg Chicken cut with bone & skin on
• 600 gms Potatoes
• 250 gms Carrots
• 50 gms Onions
• 25 gms Garlic cloves
• 3 stalks Lemon grass
• 8 gms Sugar
• 3 nos Bay leaves
• 150 ml Coconut milk
• 120 ml Oil
• 500 ml Chicken broth
• 500 ml Water

MARINADE

• 12 gms Salt
• 15 gms Fried onion paste
• 20 gms Vietnamese curry powder
• 1 no Lemon juice
• 12 gms Black pepper powder
• 5 gms Sambal paste

METHOD:

1. Cut chicken into large 2-3″ chunks. Wash and pat them dry.
2. Add salt, pepper, lemon juice, fried onion paste, sambal paste & curry powder to chicken. Marinate for 2-4 hours.
3. Cut onions, potatoes and carrots into 1.5-2″ chunks.
4. Deep fry potatoes and carrots until lightly browned so they hold their shape.
5. After marinating, brown chicken on all sides in small batches in a pot, skin side down first. Add oil if you’re using skinless.
6. Remove chicken, drain fat and clean off any burned residue in the pot.
7. Add some oil to the pot on low heat and sweat onion until soft, then add garlic until lightly brown.
8. Return chicken to the pot with lemongrass, bay leaves, and sugar.
9. Add 50% water and 50% chicken broth to the pot until all ingredients are fully submerged.
10. Put the flame on high until boiling, reduce to medium-high heat to maintain a low boil.
11. After 5 minutes of low boil, taste the broth and adjust with salt, sugar, and curry powder to taste if needed.
12. Add potatoes and carrots, and more water and chicken broth to cover (50/50 ratio).
13. Return the flame to high heat until it hits a boil, then reduce to a low simmer until the chicken is fully cooked, and the potatoes and carrots reach desired doneness.
14. Add coconut milk, stir and raise the heat to high until it hits a boil, then turn off the heat.
15. Serve with bread, accent with a squeeze of lemon and sambal for heat.

Mr. ANIRUDH REDDY(FPP)  is a dedicated and diligent,  young  aspirant who is exceptionally good at his culinary arts.  Indian Institute of  Hotel Management and Culinary arts has selected him as the ‘Chef of the Day’.

Ingredients:

• 2 loaves Pita bread
• 25 ml Extra virgin olive oil
• 5 gms Kosher salt
• 12 gms  sumac, divided,  
• 1 no Heart of Romaine lettuce, chopped
• 1 no  English cucumber, cut in half, sliced
• 5 no Roma tomatoes, chopped
• 5 nos Green onions, chopped
• 5 no Radishes, stems removed, thinly sliced
• 400 gms  Fresh parsley leaves, chopped stems removed
• 250 gms   Mint leaves , Chopped

Vinaigrette/Dressing

• 1 no Juice of lemon  
• 75 ml Extra virgin olive oil 
• 15 ml Pomegranate molasses, optional
• To taste Salt and pepper
• 5 gms Sumac
• 4 gms Ground cinnamon
• 3 gms All spice powder 

METHOD:

1. Pound the meat on a smooth stone with a wooden mallet.
2. Add fat and pound further.
3. Add powdered cardamom, ginger powder, julienned ginger, pinch of saffron and salt and mix well and make a smooth paste.
4. Make round balls around 1 inch in diameter and keep aside in a refrigerator.
5. Beat the curd well and add a 10 ml of oil and mix well.
6. Heat mustard oil in a large pan and add hing.
7. Add whole garam masala and let them crackle.
8. Add the ginger garlic paste and sauté for a min.
9. Add the sliced onions and sauté till the onions are translucent. Cook on a slow flame to get this gentle colour. Take half of the onions and make a fine paste and add it back to the gravy.
10. Add beaten curd, and gently cook the mixture.
11. Add water and rest of the powders and bring to boil and simmer slowly.
12. Place the meat balls gently into the gravy and without stirring, cook the meat balls. After the gravy thickens, reduce the flame and simmer further.
13. Hear ghee and mustard oil mix in a flat pan.
14. Add fennel seeds, remaining cardamom.
15. Once they burn, sprinkle on top of the sauce.
16. Serve the Gushtaba with rice and naan.

Mr. Hardayal singh (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
1 kg Duck, skin on
500 gms Leeks
200 gms Carrots
150 gms Celery
200 gms Brussel sprouts
100 gms Cherry tomatoes
150 gms Parsnip
20 gms Garlic cloves
25 gms Mixed herbs
3 sprigs Rosemary
100 gms brown sugar
50 ml Worcestershire sauce
25 ml Soy sauce
15 gms Salt
15 gms Black pepper
250 ml Chicken broth

Method
1. Preheat the oven to 205°C/400°F.
2. Joint the duck into 8 pieces.
3. To prepare the marination, mix brown sugar, soy sauce, worcestershire sauce, salt and pepper
in a bowl and mix well.
4. Marinate the duck pieces with the marination mix for 25 mins.
5. Put the duck, skin side down, in a skillet large enough to hold all the ingredients. Put the
skillet on the stovetop then turn the heat to 'medium'. Brown the legs slowly and evenly (it
will take about 20 min). Season with salt and pepper to taste.
6. Meanwhile, prepare the vegetables: Remove and discard about ¼ of the dark-green part of
the leeks, then chop them coarsely; dice the carrots and celery; press the garlic.
7. When the duck pieces are nicely browned, turn and sear the meat side for 1-2 min. Transfer
the duck to a plate. Remove all but about one tablespoon of the fat.
8. Add the vegetables and garlic to the skillet. Season with salt and pepper, then add the herbs.
9. Sauté the vegetables over medium-high heat with occasional stirring, until they start to
become golden-coloured, about 10 min.
10. Return the duck to the skillet, skin side up. Pour in the broth. It should come about halfway
up the duck, but should not cover them. Bring the liquid to a boil, then put the skillet in the
middle of the oven.
11. Cook 30 min, then lower the heat to 175°C/350°F. Continue to cook until the meat is tender
and the liquid is reduced, an additional 30 min.
12. Serve duck on the bed of vegetables and cherry tomatoes. Garnish with edible flowers and
parsley.

Ms. Rachel(BCTCA 6th sem)  outshines in the culinary  delights.  She believes staunchly  that ‘Eating is a necessity but cooking is an art’.  She is an artist indeed!  IIHMCA has heartily nominated as the ‘Chef of the Day’.

Ingredients

• For the Cake
• 250 gms Cake Flour
• 125 gms Moringa powder
• 20 gms Baking Powder
• 3 gms Salt
• 4 nos Eggs
• 100 gms Granulated Sugar
• 150 ml Vegetable Oil
• 150 ml Water
• 237 ml Soy Milk
• 10 ml Apple Cider Vinegar
• 5 ml Vanilla Extract

For the Lemon Cream Cheese Icing

• 240 ml Cream Cheese
• 2 no Lemons 2 large

 Instructions

For the Cake 

1. Combine the soy milk with the vinegar.
2. In a large mixing bowl combine the vegetable oil, sugar, soy milk, vanilla extract, and water and whisk smooth.
3. Beat the eggs till stiff, add the sifted flour, moringa powder, salt and baking powder. Whisk smooth. Add it to the oil and milk mix.
4. Divide the batter between 3 7″ pans.
5. Bake in a preheated 350°F oven for 25-30 minutes or when a toothpick inserted into the middle comes out clean.
6. Cool in the pan until you can touch it without burning your fingers then turn out onto a wire rack to cool completely.

For the Lemon Cream Cheese Buttercream

1. In a large mixing bowl with a spatula, smooth out the cream cheese with the lemon zest and juice.
2. Mix the butter cream with the lemon cream cheese.

For layering the Moringa cake

1. Cut the cake into round disks.
2. Soak it with sugar syrup.
3. Sandwich each cake rounds with lemon cream cheese butter cream.
4. Coat the top with fondant or butter cream and sprinkle the moringa powder
5. Serve it with choice of fruits or with fruit compote.

Mr. Putta Hemanth (BHMCT 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  as the ‘Chef of the Day’.

INGREDIENTS

• 300 gms Foxtail millet
• 1 ltr Water 
• 15 gms Vegetable stock cubes
• 100 gms Onions
• 15 ml Olive oil 
• 2 stems Leeks
• 200 ml Veggie broth
• 200 ml Fresh milk 
• To taste Salt & pepper
• 2 sprigs Fresh thyme

MUSHROOMS

• 100gms Oyster mushrooms
• 12 ml Olive oil
• 5 ml Soy sauce
• 10 gms Breadcrumbs 
• 3 gms Thyme
• To taste Salt

Method:

1. Soak the foxtail millet overnight. Or at least 6 hrs.
2. Cook the foxtail millet in vegetable broth for 35 mins or till they turn soft.  
3. Finely chop the onions and sauté it in oil.
4. Wash the leek sticks and cut it in rings, add them to the pan and sauté them while stirring for 4-5 minutes.
5. Cook till the onions turn translucent.
6. Let it simmer for an additional 5-8 minutes until the leek is soft.
7. Now add the pre-cooked millet, milk, veg stock cubes and mix everything well 
8. Season with salt, pepper and fresh thyme 

MUSHROOMS

1. Wash and finely chop the mushrooms 
2. Heat up olive oil and sauté the mushrooms 
3. Add breadcrumbs and roast until brown, deglaze with soy sauce 
4. Shift it onto the cooked millet and garnish with fresh chopped thyme.