Recipes

Mr. VENKATESH NAIDU of BHMCT 2nd Sem of Indian Institute of Hotel Management & culinary arts, is a very creative student who wants to excel in the culinary field. He is selected today as the Chef of the day.

Ingredients:

230gms          Butter,  at room temperature
200gms          Cane sugar
2 large             Eggs
120gms           Sour cream
60gms             Apple puree
3 ml                 Vanilla extract
390gms           Refined flour
4 gms               Baking powder
15 gms             Mixed spice powder ( Cinnamon, Nutmeg & Cardamom)
4 gms               Salt
2 nos              Apples, shredded
50gms          Pecans, chopped
50gms          Raisins (optional)

 For the glaze:
100gms                          Confectioners’ sugar
3 ml                                Vanilla extract
25 ml                              Heavy cream

Method:

1. Preheat the oven to 180°C. Grease a bundt pan (about 12 cups) lightly and set aside.
2. Chop the pecans and set them aside. Peel the apples, quarter, core, and shred them. Set aside.
3. Add the butter and sugar to a large bowl and mix until light and fluffy.
4. Add the eggs one after another and mix well after each addition.
5. Add the sour cream, apple puree, and vanilla extract and mix in.
6. Mix the flour with baking powder, mixed spice, salt and add to the large bowl and mix until just combined.
7. Add the shredded apples, half of the chopped pecans, and raisins, and fold in.
8. Transfer the batter to the prepared bundt pan, smooth out the top and bake for about 50-55 minutesor until a wooden skewer inserted into the cake comes out clean.
9. Take out of the oven and let cool down for 15-20 minutes, then remove from the pan and let cool down completely on a wire rack.
10. For the glaze mix the confectioners’ sugar, vanilla extract, and some heavy cream – add more heavy cream if the glaze seems too thick. Drizzle over the cooled cake and sprinkle with some chopped pecans.
11. Cut them into pieces and serve.

Mr.Anirudh Manoj (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

• Sparkling water or soda water – For top-up
• Mango nectar – 60ml
• Coconut water – 30ml
• Mint leaves – 5-6
• jalapeno pepper – 2 slices
• Chaat masala to sprinkle – As required
• 1-2 teaspoon Sugar optional
• Grated ginger – 3/4

Procedure

• To a cocktail shaker, add 3/4 tablespoon grated ginger, 2 jalapeño slices (or as many as you like).
• Add a handful of mint leaves to the shaker. Also add chaat masala and kala namak.
• Then using a muddler or a wooden spoon, mash the mint leaves, ginger and jalapeños to release their juices.
• Add 30ml cold coconut water.
• Then add 1 & 1/2 cups of chilled mango juice.
• Close the shaker and shake several times until it’s all well combined.
• Pour the drink into serving glasses if you want to serve it plain. If you want to top it with sparkling water/soda, fill it until the glass is 3/4th full (use a 6-7 oz glass) and then top with plain sparkling water.
• Garnish with mint leaves, and jalapeño slices or green chilli if desired. Serve immediately.

A very enthusiastic student Ms.RAMYA SAI LAKSHMI(FPP) has been chosen by Indian Institute of Hotel Management and Culinary arts as the chef of the day. She is very passionate about cooking and shows determination in preparing the dishes.

Ingredients 

• 1 kg Chicken wings
• 1 ltr Vegetable oil for frying
• 50 gms  Salted butter
• 400 ml  Red Hot Sauce
• 20 gms Garlic crushed
• 10 gms Granulated sugar
• 10 gms Cayenne pepper
• 10 gms Ground black pepper
• 12 gms  Worcestershire sauce
• 2 nos Egg yolks
• 150 gms Ranch cheese dressing for serving

Method

1. If the wings have not been pre-cut, straighten the wings and cut at each joint.
2. Marinate the chicken wings with salt, pepper, crushed garlic and half of the worcestershire sauce for 15 mins.
3. Heat the vegetable oil to 170°C in a large heavy-duty pot or deep fryer and fry the wings for 8 to 10 minutes.
4. The chicken will be done when the internal temperature reaches 80°C and the juices from the chicken run clear.
5. Remove the wings from the oil and let them drain on a wire rack over a baking sheet.
6. To make the Buffalo sauce, melt the butter in a saucepan over medium heat. When the butter has melted, add the hot sauce. Cook until the mixture starts to bubble, whisking constantly.
7. Remove the sauce from the heat and add the remaining ingredients, except the ranch cheese dressing, whisking constantly for 2 minutes to prevent the egg yolk from scrambling.
8. Place the fried wings into a large bowl. Pour the sauce over the wings and toss until all the wings are coated. Serve with ranch cheese dressing.

 

Ms. Moumita (2nd sem BCT&CA) is a budding chef who is keen to make her career in Pastry. She has been nominated by Indian Institute of Hotel Management & culinary arts as the chef of the day. find below her Hot Chocolate Bombe recipe.

Ingredients:

• 175 gms      Semi-sweet chocolate
• 10 gms        Chocolate milk powder divided
• 50 nos        Mini marshmallows divided
• 1 no             Silicone chocolate bomb mold

 

 Method:

1. Chop chocolate and melt in a double boiler or with your microwave using 30 second bursts, storing in between. You can temper the chocolate if you’re making these In advance or want that shiny surface but it is not a must.
2. Add a spoonful of melted chocolate to your hemispherical mold and use a spoon or brush to create an even layer of chocolate all the way up to the edge. Freeze for about ten minutes.
3. Warm a pan over medium heat for about 30 seconds then remove from heat and carefully remove the now set chocolate from the mold. Use gloves for avoiding fingerprints at this stage. Carefully melt the edge on the pan and place in a cupcake paper or round cookie cutter to hold in place.
4. Add 10gms of cocoa powder to the base then top with a mound of marshmallows. Melt the bottom of another shell and place on the base. Press down gently and pipe a very thin line of melted chocolate onto the joint to seal the two halves. Smooth with your finger or a small knife.
5. Decorate with a drizzle or dark or white chocolate and sprinkles if desired. Repeat for the remaining chocolates.

Ms. Nikitha (6th sem BHMCT) 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

• 30mL London Dry Gin
• 20mL elderflower cordial
• 20mL lemon juice
• 4 thin cucumber slices
• 100mL soda water

 

Procedure
1.Pour the Gin, cordial, lemon, and half the cucumber slices into a tall glass, and gently stir.
2.Fill the glass with ice, then top with soda water.
3.Stir gently again and garnish with final cucumber slices.

Mr. Vijay Varma(2nd sem BCT&CA) is a budding chef who is keen to make his career in Indian Kitchen. He has been nominated by Indian Institute of Hotel Management & culinary arts as the chef of the day. find below his CHICKEN CAFREAL recipe.

Ingredients

• 350 gm Boneless chicken leg
• 30 ml Oil
• 100 gm Potato wedges
• 50 ml Chicken stock
• 1 tsp Tomato ketchup
• 10 gm Ginger and garlic paste
• 5 gm Salt to taste
• 8 gm Sugar to taste

 For the masala:

• 50 gm Mint leaves
• 150 gm Coriander seeds
• 15 gm Cumin seeds
• 10 Cloves
• 1 inch Cinnamon stick
• 10 Black Peppercorns
• 50 ml Toddy vinegar
• 2 nos Green capsicum
• 6 no Green chilies

Method

For the Cafreal masala

• Mix all the ingredients for the masala paste together and gradually add half of the toddy vinegar (or palm vinegar) to the mixture.
• Grind till the mixture is smooth.
• Keep the mixture aside in a bowl.
• Marinate the chicken with ginger and garlic paste, remaining toddy vinegar (or palm vinegar) and salt. Keep it aside for 15 minutes.
• Apply half the Cafreal masala to the chicken and let it marinate for 3 to 4 hours.
• Heat oil in a pan, add the marinated chicken and cook covered on a medium heat, stirring occasionally.
• Add the chicken stock, remaining Cafreal masala, potato wedges, salt, sugar, tomato ketchup and cook over 75 degrees for 10 minutes.
• Serve hot, garnished with mint leaves

Though Ms. Manisha of BHMCT 2nd sem from Indian Institute of Hotel Management & Culinary arts, Maintains a non chalant kind of demeanor, she has the ability come out as an highly energetic Student when working in bakery& confectionery. she has been nominated as the Chef of the day. Here is the Chef’s Special Recipe of the Day.

Ingredients
For the Filling:
470 ml Whole milk
5 ml Vanilla
6 no Egg yolk
150 gms Sugar
55 gms Cornstarch
14 gms Unsalted butter
For the Pastry:
240 ml Water
114 gms Unsalted butter
2 gms Salt
8 gms Sugar
125 gms Refined flour
3 gms Eggs 
For the Chocolate Glaze:
130 gms Heavy cream
113 gms Semi-sweet chocolate 

Method

• Preheat the oven to 210 c degrees.
• Line a sheet pan with parchment paper.
• In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat.
• When it boils, immediately take the pan off the heat.
• Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds.
• Return to the heat and cook, stirring, 30 seconds.
• Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed.
• With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl.
• Mix until the dough is smooth and glossy and the eggs are completely incorporated.
• The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
• Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them. You can also make fat dots if you want ti make smaller servings. You should have 8 to 10 lengths. If they look horrible like the ones pictured above, don’t worry! The egg wash will fix it.
• Egg Wash: In a bowl, whisk the egg and water together. Brush the surface of each éclair with the egg wash. Use your fingers to smooth out any bumps of points of dough that remain on the surface.
• Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
• Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each éclair (or just use your fingertip). Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the éclairs, using only just enough to fill the inside (don’t stuff them full).

For the Filling:

• In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy.
• Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 56 ml of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. 
• Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve.
• The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using. I whipped some cream up and folded it into my chilled custard to lighten the filling up, this is now technically called Ambassador Cream

For the Glaze:

• In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat.
• Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth.
• Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.
• Dip the tops of the éclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.

A very passionate student ,Ms. Srilakshmi of BHMCT 2nd sem from Indian Institute of Hotel Management and culinary Arts, has been nominated as The chef of the day. Here is the chef’s Special Recipe of the day.

Ingredients:
1.4 Kg Beef chuck roast
60ml Vegetable oil
225 gms Onion, thinly sliced
4 cloves Garlic, minced
300 gms Carrots, peeled and cut into chunks
500 gms Potatoes, peeled and quartered
2 nos Celery stalks, sliced
500ml Beef broth
24ml Red wine (optional)
60 ml Tomato paste
30 ml Worcestershire sauce
2 gms Dried thyme
2 gms Dried rosemary
6 gms Salt
15 gms Pepper

Method 

Preheat your oven to 325°F (165°C).
1. Season the beef roast generously with salt and pepper.
2. Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat.
Brown the beef roast on all sides until nicely seared. Remove the roast from the pot and
set it aside.
3. In the same pot, add the sliced onions and minced garlic. Sauté them until they turn soft
and translucent, about 5 minutes.
4. Add the tomato paste, Worcestershire sauce, dried thyme, and dried rosemary to the
pot. Stir well to combine everything and let it cook for another minute.
5. Pour in the beef broth and red wine (if using). Stir to scrape up any browned bits from
the bottom of the pot.
6. Return the beef roast to the pot, along with any accumulated juices. Add the carrots,
potatoes, and celery around the roast.
7. Cover the pot with a lid and place it in the preheated oven. Cook for about 3-4 hours, or
until the beef is tender and easily pulls apart with a fork.

8. Once the roast is done, carefully remove it from the pot and transfer it to a cutting board.
Let it rest for a few minutes before slicing.
9. While the roast rests, you can skim any excess fat from the cooking liquid in the pot. If
desired, you can thicken the liquid into a gravy by making a slurry of cornstarch or flour
mixed with water and adding it to the pot. Cook for a few minutes until the gravy
thickens.
10. Slice the beef roast against the grain and serve it with the cooked vegetables and gravy
Rosemary Rice Pilaf:
Ingredients:
185 gms Long-grain white rice
30 ml Olive oil
85 gms Onion, finely chopped
2 cloves Garlic, minced
400 ml Vegetable or chicken broth
1 sprig Fresh rosemary
5 gms Salt
6 gms Pepper
Method 
1. Rinse the rice under cold water to remove excess starch. Drain and set aside.
2. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and
garlic, and sauté until the onion becomes translucent and fragrant.
3. Add the rice to the saucepan and stir well, coating the rice with the oil, onion, and garlic
mixture.
4. Pour in the vegetable or chicken broth and add the sprig of rosemary. Season with salt
and pepper to taste.
5. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a
lid. Allow the rice to simmer for about 15-20 minutes or until all the liquid has been
absorbed and the rice is tender.
6. Remove the rosemary sprig from the pilaf and fluff the rice with a fork.
7. Taste and adjust the seasoning if necessary.

Chef of the day: Saloni singh Chowhan(BHM&CT 6th sem)

Ingredients
For the Vinaigrette:
50ml Lemon juice or red wine vinegar
110 ml Extra virgin olive oil
100 gms Finely chopped shallots
30 gms Finely chopped fresh basil
10 gms Finely chopped fresh thyme
10 gms Finely chopped fresh oregano
5 gms Dijon mustard
5 gms Salt
5 gms freshly ground black pepper

 

 

 

 

For the Salad:
200 gms Canned Tuna fish, drained
6 nos Hard boiled eggs, peeled and quartered lengthwise
450 gms Red potatoes
150 gms Boston lettuce torn into bite-sized pieces
150 gms Ripe tomatoes, cored and cut into wedges
200 gms Red onion, thinly sliced
200 gms Green beans, trimmed and cut into 2-inch piece
30 gms Niçoise olives
30 gms Capers
5gms Salt
5 gms Freshly ground black pepper

METHOD :

1. In a bowl, place the oil, lemon juice or vinegar, shallots, herbs, and mustard. Cover with a lid and whisk until well blended. Add salt and pepper to taste.
2. Marinate the onion slices in some of the vinaigrette
3. Place potatoes in a large pot. Add 1 tablespoon of salt. Heat on high to bring to a boil. Lower the heat to maintain a simmer. Cook for 10 to 12 minutes or so, until the potatoes are fork tender. Drain while the potatoes are still warm, cut them into halves or quarters, depending on the size of the potatoes.
4. While the potatoes are cooking, fill a medium sized pot halfway with water, and add 2 teaspoons of salt. Bring to a boil on high heat. Add the green beans to the boiling water. Cook until tender but still firm to the bite, about 3 to 5 minutes (more or less, depending on the toughness of the beans).Drain and either rinse with cold water to stop the cooking, or shock for half a minute in ice water.
5. Arrange a bed of lettuce on a serving platter. Mount tuna in the center of lettuce. Sprinkle the tomatoes and onions around the tuna. Arrange the potatoes and green beans in mounds at the edge of the lettuce. Arrange hard boiled eggs, olives, in mounds on the lettuce bed.
6. Drizzle everything with the remaining vinaigrette. Sprinkle with capers .
7. Serve immediately. Should be served slightly warm or at room temperature.

Bartender of the day: T Venkatesh (BHM&CT 2nd sem)

Ingredients

• Ice Cubes
• 45 ml Rye Whiskey
• 25 ml Sweet Vermouth
• 2 Dashes Bitters
• 1 Whole Cherry

 

 

Procedure

• Fill a mixing glass with ice cubes.
• Add all ingredients.
• Stir and strain into a cocktail glass.
• Garnish with a maraschino berry or lemon slice.