Recipes

Student who is selected for the Chef of the day is Ms.PRERANA  (BCTCA 6th 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:

• 250 gms Refined flour
• 200 gms White chocolate chips
• 250 gms  Whipping cream
• 4 nos Egg yolks
• 60 gms Sugar
• 3 gms Salt
• 5 ml Vanilla extract
• 25 gms White chocolate curls
• 15 ml Berries compote

Method:

1. Break the eggs and separate the egg yolks into a clean bowl.
2. Heat the 100 ml of whipping cream in 2-quart saucepan over medium heat just until hot. Gradually stir at least half of the cream into egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
3. In a medium mixing bowl, beat the balance 150 gms of whipping cream at high speed until stiff peaks form. Set the bowl aside.
4. Gently fold the whipped cream into the egg mixture and shift well.
5. Gently melt the white chocolate in a small pot over low heat stirring frequently, till it is soft.
6. Beat in the white chocolate, powdered sugar, vanilla extract and salt on medium speed until smooth and well combined.
7. Fold in the white chocolate mix into the egg mixture with a spatula. Add the chocolate chips into the mousse and gently fold into the mousse.
8. Spoon or pipe into serving dishes. Refrigerate for 1-2 hours for a firmer version. Top with berries compote and chocolate curls just before serving.

Mr. Kumar (BCTCA 2nd 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:
500 gms Refined flour
150 gms Refined flour for dusting
12 gms Salt
25 ml Ghee for kneading
50 ml Ghee for rubbing on the dough
100 ml Ghee and oil mix for frying
100 ml Water

 

METHOD:
1. In a wide bowl, take 500 gms of flour and add 50 ml ghee, salt and crumble them together.
The ghee will make the flour into crumbly texture.
2. Now form a well in the middle of the flour and pour warm water in small quantities and mix
the flour and water to form a soft dough.
3. Once the dough is kneaded well and retains a soft texture, rub a little of the oil and ghee
mix on the dough and rest it for 30 mins.
4. Divide the dough into 8 pieces and make them into a round ball.
5. Roll the balls in the flour meant for dusting.
6. Flatten the ball by pressing between palms and spread it evenly about 4 inches.
7. Using rolling pin, roll out the dough into circular 8 inches diameter.
8. Rub the ghee oil mix evenly on the rolled dough. Dust it with flour over it.
9. Holding over the one edge with both the hands, lift and fold backwards such that it forms a
pleat over each other.
10. Make sure the pleats are formed in an even shape and they look like a stack of folded plaits.
11. Now roll the one end into a nice spiral and tuck the far end underneath the rolled paratha.
12. Dust the bottom of the rolled paratha with flour and dab the top with ghee oil mix and keep
it aside.
13. Repeat the same process for all the remaining 7 dough balls and cover them with a damp
cloth and rest for 15 mins.
14. Heat a skillet to medium hot, and grease it with oil.
15. Roll the paratha by first pressing with fore fingers evenly from the edge to the middle. And
then roll it gently till it reaches 6 inches in diameter.
16. Do not press hard while rolling, as the pleats of the paratha will get stuck to each other.
17. Place the paratha on the skillet and cook them for 1 min. Once the bubbles start forming,
flip the paratha. Cook it on the other side for another 1mins.
18. Pour ghee over the paratha and rub it evenly.
19. Using tongs, flip it onto the other side and rub ghee over the other side.
20. Once the paratha is crispy and golden brown, take it off the skillet and place on the plate.
21. Using the hands, crumple it to reveal the layers. Serve it hot with curd, or pickle.

Ms.Naina Gogoi ( BHMCT 1st 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

 Pomegranate juice – 60ml

7Up – Top Up

Pomegranate chilli wine – 45ml

 Pomegranate arils – 1tbs

 

Method of preparing the drink – Stir method

 Instructions

• Take a Martini glass and pre chill the glass.
• Let the glass pre chill.
• Now remove the ice cubes and water which has been used for pre chilling of the glass.
• Now add 4 cubes of ice into the glass.
• Then Pour all the ingredients over ice and stir the drink
• Top up the drink with 7 UP
• Garnish the drink with pomegranate arils and red chili

Ms.Sreelakshmi (BHMCT 3rd sem) is a dedicated and diligent, young aspirant who is exceptionally good at his culinary arts.IIHMCA has selected her as the Chef of the Day.

Ingredients

• 250 gms         Unsalted butter
• 250 gms         Caster sugar
• 4 nos              Eggs
• 140 gms         Polenta
• 200 gms         Refined flour
• 08 gms           Baking powder
• 2 nos              Oranges, zest & juice

For the orange glaze

• 100 ml            Oranges juice
• 10 gms           Caster sugar

Method

1. Heat oven to 160C. Line the base and sides of a round 23cm cake tin with baking parchment.
2. Cream the butter and sugar together in a steel bowl until light and fluffy. Add the eggs one at a time and mix thoroughly.
3. Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.
4. Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the center of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.
5. To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil.
6. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake.
7. Serve with Lemon ice cream.

Student who is selected for the Chef of the day is Ms. Karishma (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:

For besan mixture:

• 400gms             Besan
• 75 gms             Ghee
• 100 ml              Milk

For roasting:

• 200 ml              Ghee
• 120 ml              Milk

 

Other ingredients:

• 250 gms            Sugar
• 100 ml              Water
• pinch                saffron/ food colour
• 125 gms            Khova 
• 5 gms               Cardamom powder
• 1 no                  silver vark for garnishing
• 50 gms             Mixed dry fruits chopped

METHOD:

To make danedar besan:

1. In a large bowl take besan, ghee and
2. Crumble and mix until the besan turns moist.
3. Keep rubbing, until the besan turns grainy texture.
4. Sieve the besan using a large hole’s sieve.
5. The besan turns grainy texture. Keep aside.

To roast besan:

1. In a large kadai heat 200 ml ghee and add besan mixture.
2. Keep roasting the besan on low flame.
3. After roasting for 20 minutes, the besan turns golden brown and ghee releases from sides.
4. Now add ½ cup milk and mix continuously.
5. The mixture turns frothy forming a grainier texture.
6. Keep cooking the besan until the milk is absorbed completely.
7. Transfer to a bowl and keep aside.

To make sugar syrup:

1. in a large kadai add sugar and  
2. boil until 1 string consistency of sugar syrup is attained.
3. add pinch saffron food colour and mix well. adding colour is optional, however, it enhances the colour of burfi.
4. further, add ½ cup khova and mix well. mix until the khova is well combined in sugar syrup.
5. now add roasted besan mixture into the sugar syrup. Continue to cook until the mixture starts to separate the pan.
6. Add cardamom powder and mix well.
7. Transfer the mixture into the tray lined with baking paper. Tap and level up forming an even top. Rest for 2 hours, or you can refrigerate to set quickly.
8. Once the burfi has set completely, unmold and decorate with silver vark.
9. Cut into the desired shape and garnish with dry fruits.

Mr. A Rajesh (BHMCT 6th 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:

• 30 ml Sherry
• 30 ml Vodka
• 3 nos Cherry tomatoes, halved
• 5 cubes Water melon
• 30 ml Pomegranate juice
• 3 ml Worcestershire sauce
• 60 ml Coconut water

 

For Garnish

• 2 gms Grated Nutmeg
• 1 sprig Mint leaves

 METHOD:

• Boil sugar and water and make simple sugar syrup. Cool it down and keep it ready.
• Add the cherry tomatoes and watermelon to a cocktail shaker and muddle until squishy.
• Add the pomegranate juice, sugar syrup, sherry and vodka, Worcestershire sauce and cracked ice and shake for 5 seconds.
• Double-stain into a Collins glass over fresh cracked ice, top with coconut water, stir gently and garnish as desired, rubbing or smacking the herbs for the garnish first to release aromatic oils.

Mr. Naveen (BCTCA 2nd 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

For Empanadas dough:

• 700 gms Refined flour
• 200 gms Butter
• 150 gms Water
• 5 gms Salt
• 5 gms Sugar

Chicken filling:

• 500 gms Chicken breasts,
• 50 ml Oil
• 20 gms Garlic
• 5 gms Paprika powder
• 3 gms Red chili powder
• 3 sprigs Rosemary
• 5 gms Mixed herbs
• 5 gms Salt
• 5 gms Black pepper powder
• 6 gms Cumin powder
• 1 no Egg  for the egg wash

Method:

1. In the bowl of a food processor fitted with a dough blade, combine the flour, salt, and sugar. Slowly add in the melted butter, followed by enough water to create a soft and smooth dough.
2. Form the dough into a disc, wrap it with a damp cloth and refrigerate for 1 hour.
3. For the chicken filling, drizzle the oil in a large pan over medium-low heat.
4. Add the onion and cook, stirring occasionally, until golden and caramelized, 15-20 minutes. Add the garlic and cook until just fragrant, 30 seconds to 1 minute.
5. Stir in the shredded chicken and season with the paprika, cumin, salt, black pepper, and chili powder. Add the water, bring to a simmer, and cook, uncovered, until most of the water has evaporated, 20-30 minutes. Remove from heat and allow to cool to room temperature.
6. Preheat oven to 350˚F. Line two baking sheets with parchment or lightly grease.
7. On a lightly floured surface, roll the dough into a thin sheet. Use 4 ¾ inch circular cutter to cut out circles of dough. 
8. Place about 2 tablespoons of the cooled chicken mixture in the center of each circle. Brush the edges lightly with a little beaten egg, fold the dough over the filling, and press the edges together to seal.
9. Seal completely using the tines of a fork or create a rope appearance by pulling the edge out slightly and folding over, starting from one end and finishing at the opposite side. Repeat with remaining empanadas.
10. Place the empanadas two inches apart on the prepared baking sheets. Brush the tops with beaten egg and bake until golden, 20-25 minutes. Once the empanadas are baked, take it out of the oven and brush the top with butter and serve them.

Mr.Anil karki (BHMCT 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

• 4 nos Chicken legs, cut into joints
• 35 ml Peanut oil
• 45 gms Pancetta bacon
• 25 gms Refined flour
• 6 gms Salt
• 5 gms Black pepper, powdered
• 150 ml Dry white wine
• 12 nos Baby potatoes, peeled
• 8 nos Cremini mushrooms, quartered
• 200 gms Frozen green peas
• 300 gms Carrots, diced into
• 12 gms Garlic, crushed
• 50 gms Pearl onions
• 300 ml Chicken stock
• 2 sprigs Fresh thyme
• 5 sprigs Fresh parsley, chopped

Method:

1. Heat oil in a Dutch oven.
2. Sauté the pancetta for about 2 minutes in the hot oil. It should be a little crispy. This will give the stew incredible flavour.
3. Add the chicken legs and sauté for 8 minutes. Turn once after 4 minutes so they get a good browning on each side.
4. Add the flour, salt, and pepper together. Sprinkle the mixture over chicken and stir well, cooking for about 1 minute.
5. Add wine and chicken stock and stir well.
6. Add the potatoes, mushrooms, pearl onions, carrots, and garlic.
7. Make a small bundle of a few pieces of fresh thyme, wrapping one piece around the bundle. Add it to the stew and gently stir so thyme is submerged. 
8. Bring stew to a full boil. Reduce heat to low and cover, cooking for 45 minutes. 
9. When you are ready to serve the stew, add the peas and cook for 2 minutes if using frozen peas or a couple of minutes longer if they are fresh.
10. Sprinkle with parsley just before serving.

Serve along with sough dough bread or on top of risotto.

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!