Recipes

 

Ingredients

• 2 lits           Full fat Cow milk
• 15 gms       Refined flour
• 8 gms        Corn flour
• 750 gms    Sugar
• 15 ml         Rose water
• 30 gms      Khoya
• ½ gm        Saffron
• 25 ml         Milk
• 100 ml      Vinegar
• 25 gms      Mixed nuts
• 10 gms      Glazed red cherries

Method

1. Heat the cow milk on high heat. Set aside to cool slightly.
2. Once it cools down, mix the vinegar in by diluting it with water and add to the hot milk. Stir lightly till the milk curdles.
3. Cool down the milk by adding cold water and a few ice cubes and stir. Strain the chenna through a piece of muslin and squeeze to remove all the water. You should have 250 grams of chenna.
4. Transfer the chenna onto a worktop. Mix together half a teaspoon of refined flour and the corn flour and add to the chenna. Knead with the heel of your hands to a smooth mixture.
5. Divide the mixture into twenty-five equal portions and roll into oblong smooth rolls, taking care that there are no cracks. Make a small dent on one side and set aside.
6. Mix the remaining flour with half a cup of water and set aside.
7. To make the syrup, cook the sugar with five cups of water, stirring continuously till the sugar dissolves. Add the milk and let the syrup come to a boil. Collect the scum which rises to the surface with a ladle and discard. Continue to cook the syrup for a few minutes longer. Strain the syrup into a bowl.
8. Pour one cup of the syrup into a deep, wide non-stick pan and add four to five cups of water. When the syrup comes to a boil, add the chenna rolls and half the flour-water mixture. The syrup will start frothing. Let the rolls cook in the syrup. Do not stir, but gently agitate the syrup so that the balls do not stick to the bottom of the pan.
9. Slowly drizzle half a cup of water along the sides of the pan every five minutes to prevent the syrup from thickening and forming strings. Continue cooking for fifteen minutes, or till the rolls spring back to their original shape.
10. Drain the rolls and soak in the reserved syrup. Chill for at least two hours so that the syrup is absorbed by the chenna rolls.
11. For the topping, cook the khoya with the rose water, saffron, sugar syrup and yellow colour till the mixture thickens to the consistency of jam.
12. To spread the topping, slit the chum chum and pipe the topping into it. Garnish it with saffron strands and glazed red cherries.

Mr. GOUTHAM RAM (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 : 

250 gms  Tiger prawns

For shrimp chili paste

• 30 gms      Sichuan Chili peppers
• 15 gms       Thai chili peppers
• 100 gms    Shallots, sliced
• 20 gms      Garlic cloves, chopped
• 150 ml       Ground nut oil
• 200 gms    Dried shrimps
• 15 ml          Fish sauce
• 12 gms       Brown sugar

Method:

To make Shrimp chili paste

1. Soak the de-seeded dried chili peppers in 250 ml of warm water for 15-20 minutes.
2. You can leave the seeds in if you like your sauce very spicy. Cut each pepper into 3 pieces.
3. Take half of your shallots and finely chop them. With the other half, thinly slice them.
4. Drain the dried chili peppers, and set aside the soaking water. To the bowl of a food processor or blender, add the dried peppers, other chilies, half of the shallots and garlic. Pulse until the mixture is smooth, or if you prefer, a coarse paste. Use a rubber spatula to scrape down the sides of the bowl to ensure the mixture is evenly processed.
5. Heat a frying pan or wok over medium heat. Add the oil and chopped dried shrimp. Fry over medium-to-medium low heat for 3-5 minutes.
6. Put the belacan in a mortar and pestle to break it up (you can also put it in a small bowl and break it up with a fork). Add it to the pan. Cook for 3-4 minutes, until the belacan is melted into the sauce.
7. Add the sliced shallots, and cook for 3-4 minutes, until translucent.
8. Next, add the chili, garlic and shallot paste. Stir to combine, and add ½ cup of the reserved pepper soaking water. Cook for 5 minutes, stirring occasionally. Stir in the fish sauce and brown sugar. Continue to cook for another 15 minutes.
9. Let the mixture cool, and transfer to a clean jar or other airtight container.

Ms. Karishma Pillare(BCTCA 2nd 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

• 500 gms Prawns with shell on
• 155 gms Iceberg Lettuce
• 02 nos Lemon Wedges
• 05 gms Parsley chopped
• 5 gms Black pepper crushed

Sauce

• 150 ml Mayonnaise
• 15 gms Tomato ketchup
• 5 ml Worcestershire sauce
• 5 gms Horseradish sauce
• 3 ml Tabasco sauce
• 3 gms Cayenne pepper
• ½ no Juice from Lemon
• 2 sprigs Chives chopped          

Instructions

1. Peel all but four of the prawns (reserve these for the tops).
2. Break the lettuces into individual leaves, then divide the leaves evenly between four small glass bowls.
3. Sprinkle the prawns over the lettuce and season with black pepper.
4. Mix the mayonnaise, tomato ketchup, Worcestershire sauce, horseradish and Tabasco together.
5. Season to taste with lemon juice and salt and pepper, then spoon sparingly over the prawns.
6. Dust the top with a little paprika and sprinkle with chives. Top with the remaining prawns and serve immediately. Place the lime wedge over the edge of the glass.

Student who is selected for the Chef of the day is Mr. SYED ABRAR (BCTCA 2nd 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

• 450 gms     Cod fish fillet
• 1 lit               Refined oil
• 400 gms     Maris piper potatoes
• 15 ml           Vinegar
• 20 gms       Salt

 

 

For the Batter

• 125 gms      Refined flour
• 25 gms        Corn flour
• 12 gms        Cooking soda
• 3 gms          Turmeric
• 5 gms          Salt
• 12 gms        Black pepper powder
• 300 ml       Beer or Soda water

For the tartare sauce

• 125 gms      Mayonnaise
• 12 gms        Pickled gherkin
• 5 gms         Capers
• 1 no            Shallot finely chopped
• 3 sprigs     Parsley, finely chopped

For the mashed peas

• 250 gms   Green peas, frozen
• 15 gms      Garlic cloves
• 5 gms        Salt
• 15 gms      Butter
• 10 gms     Black pepper
• 15 ml        Sour cream  

Method

1. Marinate the fish with salt and pepper and keep aside.
2. Cut the potatoes lengthwise and soak in cold water for 5 mins, then wash until the water runs clear.
3. Tip into a pan of cold water with a pinch of salt and 1 tsp vinegar. Bring to a simmer, then turn down the heat and simmer gently for 10-12 mins until cooked through but not falling apart.
4. Drain gently, then place on a tray in a single layer and chill until needed.
5. To make the tartare sauce, chop the English pickled gherkins (cornichons), capers and shallot then combine with the parsley, mayo and a pinch of salt. 
6. To prepare mashed green peas, blanch the frozen green peas for 3 mins. Drain and mash them.
7. Heat butter in a pan, add the crushed garlic and butter. Now add the mashed peas. Season it with salt and pepper powder. Add sour cream and mix it well. Keep is aside as an accompaniment.
8. To prepare the batter, place the flours and turmeric into a bowl with a pinch of salt, pour over the beer or fizzy water, and mix quickly until everything just comes together to the consistency of double cream – do not over-beat, a few lumps are fine. Keep chilled.
9. Pour the oil into a deep, wide pan, or heat a deep-fat fryer to 180C. If using a pan or wok, ensure that it is no more than two-thirds full with oil. Heat the oil until it is shimmering and carefully lower in the chips using a slotted spoon. Fry for 8-10 mins, gently stirring occasionally until golden and crisp. Transfer to kitchen paper to drain.
10. Put a little flour in a dish for dusting the fish. Bring the oil you used to cook the chips up to 185C, or until a drizzle of batter sizzles and crisps in less than a minute.
11. Working quickly, dust the fish in flour, then dredge through the batter. Hold the fillet above the batter to let the excess drip back into the bowl, then carefully lower into the oil.
12. Fry the fillets for a minute until the batter is just starting to set, then take a spoon and drizzle the fillets with extra batter to create an even crunchier, wispy coating. Make sure the batter is perfectly chilled as it helps in turning the fillets crunchier.
13. Fry the fish for about 4 mins, turning once, until deep golden and crisp. Lift onto kitchen paper to drain for a minute, then serve with the chips, tartare sauce, and plenty of salt and vinegar.

 

INGREDIENTS

For the cream cheese filling:

• 29 gms      Confectioners’ sugar
• 160 gms    Full fat cream cheese room temperature
• 3 ml           Vanilla extract
• 1 no           Egg yolk room temperature

For the crumb topping:

• 110 gms   Refined flour
• 60 gms    Granulated sugar
• 1 no          Zest of lemon
• 57 gms     Unsalted butter melted

For The Muffins:

• 300 gms    Refined flour
• 149 gms     Granulated sugar
• 12 gms       Baking powder
• 3 gms         Baking soda
• 3 gms         Kosher salt
• 1 no            Large egg, lightly beaten
• 180 ml       Buttermilk (or sour cream, or full fat plain yogurt)
• 160 ml       Canola oil
• 5 gms         Vanilla extract
• 120 gms    Raspberries fresh or frozen
• 1 no            Zest of lemon

METHOD:

Cream Cheese Swirl

1. In a small bowl, mix together the cream cheese, vanilla, confectioners’ sugar and egg yolk until smooth and combined. Set aside while you prepare the muffin batter.

Crumb Topping

1. Stir together the flour, sugar, and zest. Stir in the melted butter. Mixture should be crumbly.

Muffins:

1. Preheat oven to 220 C degrees.
2. Butter muffin tins or use muffin liners.
3. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
4. In a second mixing bowl, whisk together egg yolks, buttermilk, oil, and vanilla.
5. Fold wet ingredients into dry.
6. Gently fold in raspberries and lemon zest.
7. Fill each muffin cup about ½ full. Spoon about a 10 gms of cream cheese filling. Top with more batter. Fill right to the top. Sprinkle on about a tablespoon of crumb topping.
8. Bake for 5 minutes at 220 C, then lower the heat to 180 C and continue baking for 15 additional minutes, or until the edges of the muffins are golden brown and a toothpick inserted comes out clean with a few moist crumbs clinging to it.
9. Cool in the muffin tin for about 5 minutes (they will fall apart if you try to take them out right away) and transfer to a wire rack to let them cool completely.

 

 

INGREDIENTS:

• 500 gms      Barnyard millet / Sanwa
• 125 gms       Toor dal
• 100 gms      Urad dal
• 10 gms        whole red chilies
• 3 nos           Green chilies
• 8 gms          Cumin seeds
• 6 gms          Salt
• 100 gms     Onions
• 15 gms        Ginger
• 12 gms        Fresh coconuts
• 1 sprig         Curry leaves
• 150 ml        Coconut oil

METHOD:

1. Soak the millets, toor dal and urad dal in plenty of water for 6 hours.
2. In another small bowl, soak the red chilies.
3. After the end of 6 hours, wash and drain water from millets and dal. In a wet grinder/ mixer, add the millet along with soaked red chilies, ginger and green chili.
4. Grind them for 15 mins until they are coarsely ground. Add the dals to it and coarsely grind them for about 10 – 12 mins.
5. Transfer to a bowl and add finely chopped onions, coconut bits, split curry leaves, and salt. Mix them well and set aside.
6. Heat a Tawa and when it’s hot, add a generous ladle of batter and spread it a circular pattern extending outwards. Drizzle oil and wait for 2 mins. Flip over and cook the other side.
7. Serve this hot, healthy dosa with coconut and mint chutney. They also taste good with jaggery.

 

 

Ms. Afiya Sultana (BCTCA 2nd Sem), of Indian Institute of Hotel  Management & culinary arts,  is a very creative student who wants to excel in the culinary field. She is selected today for the Chef of the day.

INGREDIENTS:

• 1no           Large Brinjal (eggplant/baingan/aubergine)
• 15 gms     Turmeric powder
• 10 gms     Kashmiri red chili powder
• 10 gms     Amchur powder
• 5 gms       Garam masala powder
• 8 ml          Lemon juice
• 6 gms       Salt
• 100 gms   Rice flour
• 500 ml     Mustard oil

 

METHOD:

1. First make the spice mix. In a bowl, combine the chilli powder, turmeric, garam masala powder, amchur powder, salt and lemon juice and mix well.
2. Slice the washed aubergine into thickish slices of 1 cm thickness. Lay them out in a wide bowl/dish or plate and add the prepared spice mix to it.
3. Mix the spice mix with the slices of aubergine, rubbing them with your fingers so they are evenly coated with the spice.
4. Now prepare to fry them. Place a pan/skillet on the heat and add mustard oil to it. It is important to heat mustard oil till it gets smoky as that emanates maximum flavour.
5. When the oil begins to smoke, reduce the heat to lowest and add the slices to the oil in the pan, arranging them in a single layer.
6. Fry them on a low-medium heat for 3-4 minutes on one side before you flip them to cook on the other side. Cook them until sufficiently golden on both sides.
7. Remove the slices individually, with a slitted spoon and serve immediately, when still hot.
8. Serve the Begun Bhaja along with  jeera rice or with Bhog Khichuri for a comforting Bengali-styled meal.

Student who is selected for the Chef of the day is  Mr. AMRIT PAL SINGH (6th sem of BCTCA) of Indian institute of Hotel Management and culinary Arts , To showcasing exemplary skills in cooking. He is very talented student, always striving to perfect the art of cooking.

INGREDIENTS

• 136 grams         Baked beans
• 4 slices               Bacon
• 4 nos                   Sausages
• 170 grams          Mushrooms
• 2 nos                   Ripe tomatoes, cut in half
• Small pinch        Salt
• 2 slices                White bread
• 4 nos                    Large eggs
• 15 ml                    Cooking oil

Method

1. Preheat oven to 200°F/95°C. Place a large, ovenproof dish in the oven to keep warm.
2. To a small saucepan, add the baked beans and keep warm over medium low heat.
3. Heat a large frying pan over medium heat add the bacon and sausages. Cook until the bacon is cooked and the sausage browned (turning to brown evenly). Transfer to the dish in the oven to keep warm.
4. Add oil into the same pan. Cook the mushrooms over medium heat until browned. Transfer to the oven, keeping the fat in the pan.
5. Season the tomatoes with salt and add them flesh down to the same pan. Remove and transfer to the dish in the oven.
6. Into the same pan, add the bread to the oil (test it by putting in a corner of bread, if it sizzles, it’s ready) and cook until golden brown. Remove to a paper towel to drain.
7. To the same oil add the eggs and spoon hot oil over the yolks until cooked.
8. Serve all the components on a plate with the bread on the side.

Mr. Vishvendra  (2nd sem BCTCA)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

• 5 oz Absinthe
• Splash of 151 Rum
• Pinch of cinnamon
• Cold ginger beer to top

 

 

Instructions

• Pour the absinthe into a glass
• Add in a splash of 151 rum (you can use more if you want your rink to be stronger)
• Take a lighter and carefully light the liquid on fire. The flames will be small but monitor them for safety of course.
• Toss a pinch of cinnamon into the glass – it’ll burn and sparkle like real Floo Powder!
• Top it off with ginger beer. You can add as little or as much as you like depending on taste. I usually use about 1/3 a bottle per drink.

Mr. Ramesh Singh (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

• 150 gms      Shrimp with shell
• 15 ml           Lemon juice
• 100 gms     Dry egg noodles 
• 15 ml          Vegetable oil
• 75 gms       Finely sliced cabbage
• 2 nos          Red & yellow bell pepper sliced
• 50 gms       Carrot
• 8 gms         Fresh ginger grated
• 4 nos          Garlic cloves minced

Sauce

• 15 gms     Onions
• 2 nos        Green chilies
• 6 gms      Garlic cloves crushed
• 6 gms      Ginger crushed
• 30 ml      Light Soy sauce
• 12 ml       Hoisin sauce 
• 10 ml       Vinegar
• 8 gms      Crushed black pepper
• 5 gms      Brown sugar
• 12 ml       Sesame Oil
• 5 gms      Salt

METHOD:

1. Fine chop the onions, green chilies, ginger, garlic crushed, and keep aside.
2. Cut the cabbage, carrots and capsicum into dices.
3. Clean and de-vein the shrimps, with head and tail intact, and marinate with salt, pepper and lemon juice.
4. Cook noodles till al Dante. Drain well, do not rinse. Keep aside.
5. Heat oil in a large saucepan over medium-high heat.
6. Add the shrimps to the oil and sauté till shrimp are cooked. Drain it and keep aside.
7. To the same pan, add crushed garlic and ginger to the oil and then add onions and sauté till the onions turn translucent.
8. Add salt & pepper to the onions mix and add the sauce ingredients one at a time.
9. Add cabbage, carrot and bell pepper to the pan. Stir fry 3-4 minutes or until it begins to soften. Add ginger and garlic to the pan and cook 30 seconds more.
10. Stir in shrimp and mix well. Cook until shrimp is cooked through, about 2 minutes. Add noodles and toss well to combine.