Recipes

Today we have selected Mr. Shivam Agarwal (BCTCA 6th sem) of Indian institute of Hotel Management and Culinary arts to showcase the Dish of the Day. He has potential to be a successful entrepreneur and an excellent hotelier, he has shown lots of commitment to quality .

Ingredients 

• 1 loaf          Crusty Bread or Baguette loaf
• 50 gms       Butter         
• 175 gms     Onion chopped
• 250 gms     Tomatoes chopped
• 15 gms        Garlic cloves
• 2 sprigs      Basil leaves
• 30 ml          Balsamic Vinegar
• 80 ml         Extra virgin olive oil
• To taste     Salt
• To taste     Black pepper
• 10 gms      Black olives

Method

1. Chop the onions and tomatoes into small pieces and keep in a bowl.
2. Chop the garlic and tear the basil leaves and mix them to the onions and tomatoes.
3. Add the balsamic vinegar and olive oil. Add salt and crushed pepper to taste.
4. Mix well and cover and chill in the refrigerator.
5. Slice the baguette loaf diagonally into 12 thick slices.
6. Apply butter to the slices and toast them until they are light brown on both sides.
7. Take the onion tomato mixture, spread them on the toasts evenly.
8. Garnish with basil leaves and black olive slices.
9. We can put roasted chicken slices, ham and bacon too on top for added flavour.
10. Serve while they are still warm.

 

Mr. Harley of BCTCA 6^th sem has been chosen to display the dish of the day by Indian Institute of Hotel Management & Culinary Arts. He has keen interest to make the career in the continental kitchen and performed excellently in the academics.

Ingredients

• 450 gms     Chicken breast, butterfly
• 250 gms     Refined flour
• 2 nos           Eggs
• 5 gms          Paprika powder            
• 250 gms      Breadcrumbs
• 5 gms          Dried oregano
• 10 gms        Crushed black pepper
• 6 gms          Salt
• 5 ml             Lemon juice
• 25 gms        Butter
• 50 ml          Oil for basting
• 150 gms      Mashed potato
• 25 ml           Pan jus
•  

Method

1. Cut the chicken into butterfly. Marinate it with paprika powder, salt, pepper, oregano and lemon.
2. Beat 2 eggs and dip the chicken into them. Then shift it onto breadcrumbs and press them well, making sure breadcrumbs stick to the chicken well.
3. Arrange the chicken in a casserole dish.
4. Sprinkle over the flour and dot with half of the butter.
5. Melt the rest of the butter in a saucepan with 2tbsp of hot water and pour over the chicken.
6. Cook in a preheated oven 200°C/Fan 180°C/Gas mark 6 for half an hour, removing from the oven twice to spoon the liquid over the meat and baste it with oil.
7. Pierce with a fork or needle and check if it’s cooked well.
8. Shift it to the plate and serve it with mashed potatoes and pan jus.

Student who is selected for the Chef of the day is Ms.Vaishnavi (BHMCT 6th sem) of Indian Institute of Hotel Management and culinary arts for showcasing exemplary skills in cooking. She is very talented student, always striving to perfect the art of cooking.

Ingredients:

• 240 gm       Cottage cheese
• 250 gms     Green capsicum
• 200 gms     Yellow capsicum
• 200 gms     Tomatoes
• 250 gms     Onions
• 150 gms      Zucchini
• 250 ml        Hung curd
• 25 gms        Ginger
• 25 gms        Garlic
• 30 ml          Oil
• 5 gms          Kasoori methi
• 15 gms        Red chili powder
• 10 gms        Garam Masala powder
• 1 no              Lemon juice
• 30 gms        Butter
• 5 gms           Salt

Method:

1. Cut paneer into one and a half inch sized cubes. Wash, halve, deseed and cut green and yellow capsicums into one and a half inch sized cubes. Wash, halve, deseed and cut tomato into half inch sized cubes. Cut the onions into cubes.
2. Dry roast kasoori methi till it emits a nice aroma and grind to a fine powder. In a large bowl combine hung curd, kasoori methi powder, ginger paste, garlic paste, red chilli powder, garam masala powder, lemon juice, salt and mix well.
3. Add paneer, capsicum and yellow capsicum cubes to the above marinade and allow to stand for half an hour. Take a wooden or a metal skewer and skewer the paneer, capsicum, yellow capsicum and tomato cubes alternately in this order: tomato, capsicum, yellow capsicum and paneer.
4. Use up all the pieces similarly. Cook in a grill on moderate temperature for eight to ten minutes, occasionally basting with butter or oil.
5. Serve hot garnished with onion rings and lemon wedges accompanied with mint chutney.

Ms. Moumita (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
500gms Par Boiled Rice
500gms Urad dal
100gms Green chilies
100gms Onions
10gms Cumin seeds
500ml Oil
1 inch Ginger
10 gms Fenugreek seeds
For Topping

100 gms Onions
70 gms Tomatoes
50 gms Carrots
25 gms Green Chilies
5 sprigs Coriander leaves

Method
1.Roast the rice and Soak rice and Urad dal for 3hrs separately.
2. Grind the Urad dal and add fenugreek seeds. Grind rice along with ginger
and prepare the batter. Let it rise for 8 hours.
3. Chop carrots, tomatoes, onions, coriander, green chilies for the topping and
mix well and keep aside.
4. Chop onions, green chilies, whole cumin and coriander and mix
them with the batter.
5. Heat a tawa over medium flame. Apply oil and pour the batter into small
cup size and gentle spread without adding oil.
6. Once the base is slightly roasting, spread a spoonful of topping on top of
the batter and press into the batter.
7. Cook on both sides till light brown and crisp. Serve hot with coconut
chutney.

B. Shravani has been chosen as the Bartender of the Day by Indian Institute of Hotel Management & Culinary Arts. She has shown lot of potential to become excellent F&B personnel as she possesses wide knowledge in the F&B Service

Ingredients

• 60ml Vodka
• 30ml Triple Sec orange liqueur
• 60ml Orange juice
• 15ml Sugar  syrup or to taste
• 2 nos Orange slices for garnish
• 2 sprigs Mint for garnish

Procedure

• Take a Martini shaker. Add crushed ice to it.
• Pour Vodka, Triple Sec, Orange juice, and sugar syrup over ice in the martini shaker.
• Shake vigorously till all the ingredients mix well.
• Strain the cocktail into chilled martini glass.
• Garnish with an orange slice & a sprig of mint.

The chef of the day chosen by Indian Institute of Hotel Management & Culinary Arts is student Ms. Smriti Maskara, 2^nd sem BCT&CA, an honest and disciplined student who always strives to do the best. She has tremendous potential to make a successful career in Hospitality industry.

Ingredients

• 250 gms                Refines flour
• 80 ml                     Vegetable Oil
• 14 gms                   Baking powder
• 175 gms                 Rolled oats
• 240 ml                   Milk
• 5 gms                     Cinnamon powder
• 3 gms                     Baking soda
• 120 gms                 Brown sugar
• 3 nos                       Eggs
• 3 gms                      Salt
• 3 ml                        Vanilla extract           

Method

1. Preheat the oven to 200C (415F). Line a 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
3. In a large bowl, stir together the oats and milk. Let stand for 10 minutes.
4. Add the brown sugar, oil, and eggs. Stir to combine. Add the flour mixture and stir together just until combined.
5. Divide the batter among the paper liners. (You can sprinkle the tops with extra oats or coarse sugar, if desired.)
6. Bake for 7 minutes. Reduce the oven temperature to 170C (340F) and continue baking for 12 to 15 minutes or until the centers are springy to the touch and the muffins are golden brown.
7. Let the muffins cool in the pan for a few minutes.
8. Transfer to a wire rack and let it cool completely or serve warm.

Mr. MANISH (BCTCA 6th SEM ) of Indian Institute of Hotel Management and Culinary arts, is a very creative student who wants to excel in the culinary field. He is selected today for the Chef of the day.

Ingredients:

For The Stuffing

• 15 ml   Refined oil
• 10 gms  finely chopped garlic
• 10 gms   finely chopped ginger
• 150 gms  Onions, sliced
• 250 gms   Capsicum green, shredded
• 200 gms   Carrot, Grated
• 75 gms      Mushroom, sliced thin
• 250 gms   Cabbage. shredded
• 15 gms      Sichuan sauce
• 15 gms      Soy sauce
• Salt           to taste
• 5 gms       Black pepper
• 2 lit oil     for deep-frying

For making wrappers (Pancakes)

• 150 gms   Refined flour
• 50 gms    corn flour
• 200 ml    water or more to make a smooth batter
• A pinch   salt

Method to make spring roll Wrapper

1. Combine the plain flour, corn flour, water and salt in a bowl and whisk well until well combined and there are no lumps. The batter will be runny.
2. Heat and grease a nonstick pan with oil. Once the pan is hot, with heat on medium, pour a ladle of the batter into the pan and tilt the pan around quickly to make a thin circle.
3. Cook on medium heat until you see the sides are beginning to peel off. Turn the wrapper and cook on the other side for a few seconds.
4. Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.
5. To make the filling heat 2-3 tbsp oil in a wok, add ginger, garlic and mushrooms, stir fry for 10-15 seconds.
6. Add leeks and stir fry for about 1 minute, then add carrots, capsicum, cabbage and cook tossing the vegetables until they are crisp-tender.
7. Add the bean sprouts, salt, pepper and soya sauce, Sichuan sauce and cook stirring for 2 minutes. Set aside the filling to cool.
8. To make the spring rolls, place around 15 gms of the filling in the center of each pancake.
9. Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
10. Deep fry in hot oil until golden.
11. Serve the vegetarian spring roll hot.

Mr.Nithin Reddy who is eager to extend white glove service to fellow beings. Indian Institute of Hotel Management and Culinary arts proudly designated him as Bartender of the day. 

INGREDIENTS:

• 60 ml Brandy (2 oz)
• 30 ml Sugar Syrup 1:1 (1 oz)
• 1 no Whole Egg

For Garnish

• 2 gms Grated Nutmeg
• 1 no Orange Slice

 

 METHOD:

• Boil sugar and water and make simple sugar syrup. Cool it down and keep it ready.
• Combine all ingredients to your cocktail shaker
• Dry shake (without ice) to emulsify the egg
• Add ice to the shaker and shake with ice
• Strain into a chilled, stemmed cocktail glass
• Garnish with freshly grated nutmeg & orange slice

Student who is selected for the Chef of the day is Ms. MARY AGNES (FPP) of Indian Institute of Hotel Management and culinary arts for showcasing exemplary skills in cooking. She is very talented student, always striving to perfect the art of cooking.

Ingredients:

• 150 ml Vegetable oil
• 2 nos Large free-range eggs
• 100 gms Plain flour
• 100 ml Milk
• 5 gms Salt
• 5 gms White pepper

 

Method:

1. Preheat the oven to 225°C/425°F.
2. Get a cupcake tin and add 10 ml of vegetable oil into each of the 12 compartments.
3. Place into the oven for 10 to 15 minutes so the oil gets really hot.
4. Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.
5. Carefully remove the tray from the oven using oven gloves, while oil is hot, then confidently pour the batter evenly into the compartments.
6. Put the hot tray back in the oven to cook for 12 to 15 minutes, or until risen and golden.
7. Once you observe the Yorkshire pudding is well risen, it may take around 20-30 mins, take the tray out of the oven and gently remove the puddings onto a wire mesh and let them drain off all the oil.
8. The Yorkshire puddings are served with roasted meat and gravy.

A very enthusiastic student Ms.Prily Mistry (6th sem BCTCA) of Indian Institute of Hotel Management and Culinary arts, has been chosen as the chef of the day. She is very passionate about cooking and shows determination in preparing the dishes.

INGREDIENTS

• 200 gms Cheese flavoured corn chips

 

 
For Guacamole dip

• 1 no Avocado ripe
• 2 nos Spring onion finely chopped
• 1 no Tomato finely chopped
• 12 gms Red Capsicum finely chopped
• 5 gms Lemon zest
• 1 no Green chili chopped
• 18 ml Lemon juice
• 2 nos Garlic cloves finely chopped
• 12 gms Coriander fresh, chopped
• 5 gms Salt to taste
• 5 gms Black Pepper to taste

For Cheese Sauce

• 20 gms Butter
• 12 gms Refined flour
• 200 gms Cheddar cheese, grated
• 150 ml Heavy cream
• 50 gms Red capsicum, chopped and roasted

For Topping & Garnish

• 3 nos Jalapenos, sliced
• 75 gms Black olives, sliced
• 125 gms Sour Cream
• 75 gms Cheddar Cheese, grated
• 10 gms Coriander leaves chopped

METHOD:

1. Cut the avocado in half, remove the seed. With the help of spoon, scoop out avocado pulp in a bowl.
2. Using a fork, roughly mash the avocados. Add lime juice so that the avocado to prevent discolouration.
3. To the mashed avocados, add chopped garlic, onions, tomatoes, spring onions green, capsicum, green chilly, coriander, salt and black pepper and fold all ingredients softly.
4. Check the seasoning and add the lemon zest and keep aside.
5. Heat butter in a pan and let it melt down.
6. Add flour to the butter and grated cheddar cheese and cook till cheese is melted.
7. Add the heavy cream and chopped red peppers and mix well.
8. Turn the heat off and keep the cheese sauce aside.
9. To build the Nachos, place the corn chips on the plate, spread around into a heap.
10. Sprinkle the black olives, jalapenos, and cheddar cheese over Nachos.
11. Pour the sour cream and the coriander leaves over the nachos and serve it with Cheese sauce and Guacamole dip.