Recipes

Ingredients

For the crust:

• 3nos     Puff pastry sheets
• 2 nos    Egg white

For the filling:

• 6 nos          Eggs
• 12 ml          Oil
• 100 gms    Onion thinly sliced
• 10 gms       Ginger grated
• 10 gms       Garlic grated
• 2 sprigs      Curry leaves finely chopped
• 8 gms         Turmeric powder
• 6 gms         Chili powder
• 5 gms         Garam masala powder
• 15 ml          Tomato ketchup
• To taste      Salt

Method:

To make the filling:

1. Hard boil the eggs and peel them. Slice them lengthwise into half and set them aside.
2. Heat oil in a frying pan and add cumin seeds. Sauté till cumins splutter.
3. Add the sliced onions and fry until they are translucent.
4. Add ginger, garlic, and curry leaves. Sauté for 1-2 minutes until the raw smell goes
5. Add turmeric powder, chili powder, garam masala, salt, and tomato ketchup.
6. Mix well and let it simmer for 1-2 minutes.
7. Turn off the heat and let the filling cool completely.

To make the egg puffs:

1. Preheat the oven to 220 C.
2. Cut each puff pastry sheet into four parts. You should get 12 squares.
3. Brush water on all sides of the sheet.
4. Place 1 tablespoon of the onion filling. Place half an egg with the yolk side down on top
5. Bring the corners together to form a pocket.
6. Put the edges together in the middle, which gives a square shape to the puff.
7. Repeat with the rest of the sheets.
8. Brush egg white on the top of the puffs.
9. Place on a lined baking tray and bake for 15-20 minutes or until the crust is golden
10. Serve hot with ketchup.

Method:

For the Dough:

1. In a large mixing bowl, combine the water, sugar or malt syrup, and yeast and stir together. Let stand until the mixture is very foamy, about 10 minutes.
2. To the yeast mixture, add the flour and salt. Mix together using a wooden spoon. turn out the dough onto a lightly floured surface and knead by hand until smooth and elastic dough is formed, about 10 to 15 minutes.
3. Transfer the dough to a large lightly oiled bowl. Cover and let rise in a warm place until doubled in size, about 1 hour.
4. Line two large baking sheets with parchment paper and lightly grease the paper.
5. Punch down the dough and turn out onto a clean work surface. Divide the dough into 8 equal pieces. Shape each piece into a ball by cupping your hand around the dough ball and moving it in a circular pattern. (This will tighten the ball.)
6. Gently flatten each ball. Lightly oil your hands, press your finger into the center and through the dough creating a small hole. Pick up the dough and begin stretching it in a circular motion, widening the hole and creating a donut shape. When the hole is about 2 inches wide, place it on the greased parchment paper, spacing each one a few inches apart. Loosely cover and let rest for 20 minutes.

For the Boiling and Assembly:

1. Meanwhile, preheat the oven to 425F.
2. Heat water in a wide pot and reduce the heat to medium-low to maintain a simmer and stir in the sugar or syrup and baking soda.
3. Working with two or three at a time, add bagels to the pot of water. Cook for 1 minute. Using a spider or slotted spoon,
4. flip them over and cook for another minute. Remove each bagel, letting the excess water drain off, and place it back on the baking sheet. Immediately sprinkle on or dip in the toppings of your choice, if desired.
5. Bake for 15 minutes. Flip the bagels over and continue baking for 5 to 10 minutes or until deep golden brown.
6. Let cool on a wire rack for at least 10 minutes before serving. Cool completely before storing in an airtight container for up to 3 days. Bagels freeze great! Just cut in half before freezing.

Mr. MADHU B (FPP) 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

• 4 nos Boneless chicken breasts
• 60 gms Butter
• 15 gms Garlic cloves
• 3 nos Eggs
• 150 gms Bread crumbs
• 12 gms Salt
• 15 gms black pepper
• 10 gms Parsley chopped
• 250 gms Refined flour
• 2 lit Oil
• 200 gms assorted vegetables
• 100 gm Potato wedges

Method

1. Grind garlic and pinch of salt together in a mortar and pestle until smooth; add parsley and mix well. Pound butter into garlic mixture with the pestle until well combined. Wrap butter mixture in plastic wrap; refrigerate until cold, at least 15 minutes.
2. Season chicken breasts with salt and pepper.
3. Place 1/4 of the butter mixture in the center of the wider end of each chicken breast. Cover the chicken breast over tightly with plastic wrap; transfer to a plate and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes.
4. Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs and chopped parsley together in another shallow bowl. Pour panko bread crumbs into a third bowl.
5. Remove chicken breast from plastic wrap. Gently press them into the flour mixture to coat; shake off any excess flour. Dip into beaten eggs, and then press into bread crumbs. Place breaded chicken on a plate; cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.
6. Heat oil in a deep-fryer or large saucepan to 175 degrees C. Preheat the oven to 200 degrees C. Line a baking sheet with aluminum foil.
7. Working in batches, place chicken, gathered-side down, in the hot oil and cook until lightly golden, about 1 minute per side. Transfer chicken to the prepared baking sheet; sprinkle salt and cayenne pepper over the top.
8. Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes.
9. Let rest for a few minutes before serving with potato wedges, batons of sautéed vegetables and coat it with parsley butter.

Mr.YUVRAJ SINGH (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

For Spice paste:

• 25 ml               Coconut oil or vegetable oil
• 1 no                 Lemon grass
• 6 nos               Birds eye chilies
• 5 gms              Cloves
• 5 gms              Cumin
• 3 gms              Nutmeg
• 3 gms              Cinnamon
• 5 gms              Coriander seeds
• 20 gms            Onion , chopped
• 12 gms            Freshly grated ginger
• 12 gms            Garlic chopped

For Massaman curry:

• 700 gms           Chicken breasts 
• 100 gms           Russet potatoes
• 50 gms            Carrots 
• 2 nos               Onions
• 2 nos               Bay leaves
• 65 ml               Groundnut oil
• 5 gms              Whole cardamom
• 1 no                 Cinnamon stick
• 1 no                 Star Anise
• 25 ml               Tamarind paste
• 10 ml               Fish sauce
• 400 ml           Coconut milk
• 15 gms            Peanut butter
• 1 no                 Lemon juice
• 10 gms            Brown sugar
• 12 gms            Salt
• 15 gms            Black pepper

For Garnish:  

• 20 gms          Roasted peanuts roughly chopped
• 3 nos             Whole red chilies fried
• 10 gms          Brown onions
• 3 sprigs         Coriander leaves

Instructions

1. Dry roast all the spices mix paste and make a blend to a fine paste.
2. Wash and marinate the chicken cut into small cubes, with salt and pepper.
3. In deep skillet, heat the oil over medium heat. Once it is hot and shimmering, add the whole spices, cumin, coriander seeds and sauté for a min. Then add sliced onions, chopped garlic and ginger and sauté for 2 mins.
4. Add the blended curry paste, stirring constantly, until the paste darkens and the spices smell ultra fragrant.
5. Add the cut potatoes and carrots. Sauté further for 10 mins. Add around 100 ml water to cook the potatoes.
6. Stir in the full-fat and light coconut milk, fish sauce, peanut butter, and salt. If needed, use a whisk to blend everything together until smooth.
7. Squeeze in the tamarind pulp and cook till the raw flavor leaves.
8. Bring to simmer. Cook until potatoes and carrots are barely tender, stirring periodically, about 12 minutes.
9. Add in the chicken. Continue simmering, stirring periodically, until chicken is cooked through, about 10 to 12 minutes more.
10. Remove from the heat. Zest the lime directly into the pot, then squeeze in the juice. Serve over cooked rice with a generous sprinkle of chopped peanuts and coriander leaves.

Ingredients

• 450 gm      Boneless chicken leg
• 225 gms     New baby potatoes
• 100 gms    Green beans
• 30 ml         Oil
• 25 gms      Garlic cloves
• 100 gm     Potato wedges
• 15 ml         Fish sauce
• 400 ml      Thick coconut milk
• 2 nos         Lime leaves
• 2 sprigs    Basil leaves
• 45 gms     Coriander leaves
• 4 nos        Green chilies
• 25 gms     Thai green curry paste
• 15 gms     Sugar

Method

1. Put 225g new potatoes, cut into chunks, in a pan and boiling water and cook for 5 minutes.
2. Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
3. In a wok or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped garlic clove and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste.
4. Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
5. Next, pour in a 400ml can of coconut milk and let it come to a bubble.
6. Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
7. Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded lime leaves (or 3 wide strips lime zest).
8. Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
9. Scatter with lime to garnish and serve immediately with boiled rice.

Mr.T Venkatesh (2nd sem BHMCT)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:

• 150 ML                  Strawberry juice
• 20 ML                    Sugar syrup
• 5 ML                      Lemon Juice
• Ice                          Crushed for topping

 

 

Glass & Garnish

High Ball Glass
Garnish With green chili.

Preparation

1. Chill the high ball glass by filling with ice and stir. Remove the ice.
2. Pour strawberry juice, lemon juice and sugar syrup into a cocktail shaker.
3. Add the crushed ice.
4. Shake all the ingredients.
5. Using a strainer, strain it in to chilled high ball glass
6. Serve garnished with slit green chili & serve.

 

 

Mr. Aquil Samran ( BCT 6TH SEM )is a blossoming, young, talented Chef whose dream is to contribute to the culinary industry with his zealous interest to bring soul to the recipe. Henceforth Indian Institute of Hotel Management and Culinary arts cheerfully delegates Chef as the Day. 

 

 

INGREDIENTS

DOUGH

• 10 gms Dry  Yeast
• 20 gms Granulated sugar
• 180 ml Whole milk
• 45 gms  Unsalted butter
• 1 no Egg
• 291 gms Bread flour
• 5 gms Salt
• 8 gms Garlic powder
• 12 gms Fresh rosemary 

FILLING

• 75g Unsalted butter, extra soft
• 12 gms Fresh rosemary finely chopped
• 10 gms Fresh parsley finely chopped
• 8 gms Garlic cloves, minced
• 5 gms Salt
• 95 gms Shredded parmesan, mozzarella

OPTIONAL TOPPING

• 10 gms Unsalted butter, melted
• 3 gms Flaky sea salt for sprinkling

METHOD:

• Make the dough: Mix yeast and sugar with warm milk and keep it covered in the bowl.
• Beat the butter, egg, salt, garlic powder, and rosemary together and add it to the yeast bowl. Mix well.
• Gradually add flour and combine them for 3 minutes. Dough will be soft. Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. Shape into a ball.
• Place the dough in a greased bowl and covered and place in a slightly warm area to rise until doubled in size, around 60-90 minutes.
• Make the filling: In a medium bowl, mix the soft butter, rosemary, parsley, garlic, and salt together. Cover tightly and set aside until ready to use.
• Assemble the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface.
• Divide it into 12 equal pieces, each about a little larger than a golf ball. Using lightly floured hands, flatten each into a circle that’s about 4 inches in diameter. The circle doesn’t have to be perfectly round.
• Spread 1-2 teaspoons of filling mixture onto each. Sprinkle each with 1 Tablespoon of cheese.
• Fold circles in half and line it in prepared baking pan, round side up.
• Cover with plastic wrap or aluminium foil and allow to rise once again in a slightly warm environment until puffy, about 45 minutes.
• Heat oven to 180 degrees C, bake until golden brown, about 50 minutes.
• Remove from the oven and place the pan on a wire rack. If desired, brush with melted butter for topping and sprinkle with sea salt.

INGREDIENT

• 2 oz. Inspiro Tequila
• 2 sprigs fresh rosemary
• ½ oz. agave syrup
• 1 ¼ oz. grapefruit juice
• ¼ oz. lime juice
• Sea salt (flakes work best)
• Inspiro TequilaInspiro Tequila
• Smokin’ Rosemary

DIRECTIONS

• Light the end of one rosemary sprig with a lighter, then put it out and place a glass on top of it to trap the smoke. In a shaker, add agave, remaining rosemary and muddle.
• Combine grapefruit juice, lime juice, Inspiro Tequila and ice to your shaker and shake until it is externally cold, at least 20 seconds.
• pour in your cocktail and garnish with fresh rosemary.

Ingredients

Lamb racks

• 850gms                 Lamb racks
• 50 ml                     Olive oil
• 20 gms                  Wholegrain mustard
• 125 gms                Bread crumbs
• 12 gms                  Garlic cloves, peeled
•  50 gms                 Fresh Italian parsley, roughly chopped
• 20 gms                  Fresh rosemary, removed from stalk
• 5 gms                     Salt
• 12 gms                  Black pepper, crushed

Roast vegetables

• 300gms                Baby carrots
• 200gms                Baby beetroot, halved
• 30 ml                    Olive oil

Red wine jus

• 25 gms                Butter
• 50 gms                Onions, finely chopped
• 225 ml                 Red wine
• 1 sprig                  Fresh rosemary
• 1 no                       Bay leaf
• 350 ml                 Stock

Smashed peas

• 500g                     Frozen peas, defrosted
• 3 sprgs                 Mint, finely chopped
• 10 gms                 Black pepper, crushed
• 15 ml                    Olive oil
• 1 no                      Lemon juice
• salt and pepper to taste

Method

Roasting the lamb racks and vegetables

1. Preheat oven to 200C. Season lamb racks with salt and pepper.
2. Heat olive oil in a frying pan. Sear each rack on all sides until browned, about three minutes. Place on a plate to cool slightly.
3. Place breadcrumbs, garlic, parsley, rosemary and rest of olive oil in the food processor. Blitz until combined and divide into two portions.
4. Spread mustard over the cooled lamb. Pat each portion of breadcrumb mixture over each rack, pressing to adhere. Place racks on a baking tray.
5. Toss baby carrots and beetroot in olive oil and season with salt and pepper. Spread around the lamb, put the baking tray in the oven and roast for 20 minutes.

Making the red wine jus

1. Melt butter in a saucepan over low heat. Add onion and sauté for about 10 minutes until golden and caramelised.
2. Add wine, rosemary and bay leaf. Simmer until the sauce has reduced by half, about 10 minutes.
3. Pour in the stock and simmer until the sauce is reduce by half again, about 15 minutes.
4. Strain the sauce and season with salt and pepper.

Making the smashed peas

1. Take a large heat-proof bowl and place a colander inside. Place the peas in the colander. Pour boiling water over the peas, letting the water collect in the bowl, and stand for two minutes. This quick blanching method helps the peas retain their vibrant green colour.
2. Take the colander out of the bowl and leave the peas to drain.
3. Heat oil in a pan. Transfer the peas to pan, add the rest of the ingredients for the mushy peas and sauté well and then mash with a fork or potato masher.
4. To assemble the dish, dollop some pea mash on a plate. Carefully layer lamb cutlets on top and surround with the roast vegetables. Lastly, drizzle with the red wine jus.
5. It can be served with sour cream too, which is optional.

Mr. Rashekar Reddy (BCTCA 6th sem )is a blossoming,  young,  talented Chef whose dream is to contribute to the culinary industry with his zealous interest to bring soul to the  recipe. Henceforth  Indian Institute of Hotel Management and Culinary Arts cheerfully  delegates  him as Chef  of the day.

Ingredients

For Yakitori Sauce ( Tare )

• 150 ml          Soy sauce
• 125 ml          Mirin
• 75 ml            Sake
• 25 gms          Brown sugar
• 6 gms            Black pepper corns, crushed
• 2 nos             Spring onions, stems
• 2 nos             Garlic cloves
• 2 inches         Ginger

For the Chicken Skewers

• 500 gms          Boneless chicken thighs
• 10 nos             Spring onions
• 1 no                Red capsicum
• 50 gms            Onions
• 1 no                Yellow capsicum
• 15 gms            Ginger garlic paste
• 10 gms            Salt
• 12 gms            Black pepper corn, crushed
• 30 ml               Refined oil
• 5 ml                 Sesame oil
• 350 ml             Stock

Method

1. Soak about 10to 12 5-inch bamboo skewers in water for 30 minutes.

To Make the Yakitori Sauce (Tare)

1. In a small saucepan, add  soy sauce,  mirin,  sake, 75 ml water,  brown sugar, crushed pepper, garlic, ginger and the green part of 1of the 9 green onions. Bring it to a boil over high heat.
2. Once boiling, reduce the heat to low and simmer, uncovered, until the sauce reduces to one-third of its original volume. It will take about 30 minutes. Let it cool to room temperature before using.
3. The sauce will thicken with a glossy shine as it cools.
4. Reserve one-third of the sauce in a small bowl for final basting, just before serving. To prevent cross-contamination, use this reserved sauce with a clean brush only after the chicken is fully cooked.

To Prepare/Assemble the Yakitori

5. Cut the white and light green parts of the remaining green onions/scallionsinto 1-inch (2.5-cm) pieces. Cut the onions, capsicum and spring onions into cube shape.
6. Cut boneless, skinless chicken thighsinto 1-inch (2.5-cm) squares. Cutting diagonally to help in letting marination penetrate.
7. Marinate the chicken thighs with salt, ginger garlic paste, crushed black pepper corns, sesame oil, and leave it for 15 minutes.
8. On a flat work surface, fold each slice of chicken in half, insert a bamboo skewer into the chicken at a 45-degree angle, and press down on the skewer to pierce the meat through the center.
9. Next, add a piece of scallion perpendicular to the skewer. Later piece a piece of onion and capsicum. Continue to alternate chicken slices with pieces of scallion, onions, capsicums ending with a piece of chicken. Each 5-inch skewer will hold about 4 chicken slices and 3 vegetable pieces.

To Grill the Yakitori

1. Heat and grease the griller with cooking oilto keep the chicken from sticking to the plate. Place the skewers on top.
2. Grill the skewers on medium heat on all the sides. Turn them every 1 min and baste them with oil.
3. After 2.5 minutes, brush the meat on both sides with the Yakitori Sauce. Continue to grill for 3 minutes to caramelize the sauce.

To Serve

1. Remove the skewers to a serving plate. With a clean brush, baste the top of the chicken skewers with the reserved sauce. Serve and enjoy!