Recipes

Chef of the day: Rahul ( BCT&CA 2nd sem)

Ingredients

• 180 gms FLOUR                              
• 3 gms BAKING SODA   
• 3 gms BAKING POWDER
• 10 gms CORN STARCH  
• 100 gms CHOCO CHIPS 
• 140 gms UNSALTED BUTTER
• 50 gms SUGAR
• 100 gms BROWN SUGAR
• 1 no EGGS 
• 5 ml    VANILLA EXTRACT  
• 2 gms SALT   
• 100 gms MARSHMALLOW   
• 120 gms CHOCOLATE     
• 56 gms GRAHAM CRACKERS

Method:

• Roughly chop the Graham crackers and chocolate bar, and then tear the marshmallows in half. These marshmallows are one of the best parts of the cookie but they will puff up and get a bit out of control if you don’t halve them.
• Combine the flour, salt, baking powder, baking soda, and cornstarch in a bowl then whisk together and set aside.
• Using a stand or hand mixer, beat butter and sugars in a bowl until creamy, about 2 minutes. Add in egg and vanilla and beat until combined. Scrape the bowl down and mix once more.
• Gradually add flour mixture to butter mixture, beating on low speed until just combined.
• Reserve a handful of the torn marshmallows and set aside then add the remaining marshmallows, chocolate chips, and Graham crackers to the dough and mix on low until just combined (do not over-beat).
• Refrigerate dough for an hour or more.
• Heat oven to 175c. Portion out roughly two tablespoon sized pieces of dough. Roll into balls and place on a parchment-lined baking sheet, spacing about 2 inches apart.
• Bake at 175c for 8 minutes then top the cookies with the reserved marshmallow and chocolate bar pieces then return to the oven for 2-3 minutes to finish baking. If some

Chef of the day: Rajat  (BCT&CA 6th sem)

Ingredients :

•  1 KG Skinless, chicken breasts or thighs, cut   into ½ – ¾ -inch cubes
  • 20 ml Vegetable oil
  • 8 no Chinese dried red chilies, split length wise and seeds removed
  • 10 gms Sichuan peppercorns
  • 4 no Garlic cloves, minced
  • 12 gms Fresh ginger, minced
  • 4 nos Spring onions, thinly sliced, green parts cut into 1 inch strips
  • 50 gms Dry roasted peanuts, crushed

 

 

 

 For SAUCE

• 20 ml Chinese chicken broth
• 25 ml Black vinegar
• 30 ml Soy Sauce
• 15 gms  Brown sugar
• 10 gms Corn flour
• 12 ml Sesame oil
• 5 gms Sesame seeds

For MARINADE

• 10 ml Soy sauce
• 5 ml Red chili sauce
• 10 ml Chinese rice wine
• 10 gms Cornstarch
• 6 gms Sichuan pepper corns

Method

1. Massage the chicken with the marinade in a small bowl for half a minute.  Allow the chicken to marinate for at least 20 minutes.
2. Heat the sesame and veg oil in a wok on high heat.
3. Once the wok starts smoking, turn the stove top off. Add the red peppers and peppercorns to the pan quickly stirring for 1 minute being careful to not burn the dried chilies.
4. Add sesame seeds and cook further.
5. Add the chicken to the pan and turn the heat back on to medium high.
6. Once the outer later of the chicken is cooked and no longer raw, add the ginger and garlic. Cook for an additional 2 minutes, stirring occasionally.
7. Slowly add the sauce a tablespoon at a time, making sure the chicken is absorbing all the flavors between additions.
8. Cook for 5 mins and add 20 ml water if the chicken needs more time to cook.
9. Once the chicken is done cooking, add the green parts of the scallions and peanuts. Cook for a minute or two longer.
10. Serve immediately.

Gueridon preparation of the day: T NIKITHA (BHM&CT 6th sem)

Ingredients

1. 6 table spoons mayonnaise (or plain Yogurt)
2. 1 tablespoon lemon juice 
3. 1/2 teaspoon kosher salt 
4. pinch freshly ground black pepper 
5. 2 sweet apples, cored and chopped
6. 1 cup seedless red grapes, halved, or 1/4 cup raisins 
7. 1 cup thinly sliced celery 
8. 1 cup chopped, slightly toasted walnuts
9. lettuce 

 

Method

• Make the dressing: in a medium sized bowl, whisk together the mayonnaise( or Yogurt), lemon juice, salt, pepper. 
• add the apples, celery, grapes and walnuts.
• stir the apple, celery, grapes and walnuts into the bowl with the dressing.
• serve:
• spoon salad on to a bed of fresh lettuce and serve.

Chef of the day: Nisha sharma(BCT&CA 2nd sem)

INGREDIENTS

• 500 gms Cottage Cheese / Paneer
• 55 gms Ginger garlic paste
• 10 gms Garam masala powder
• 10 gms Red Chilli powder
• 15 gms Turmeric powder
• 10 gms Fennel powder
• 10 gms Cumin powder
• 05 gms Methi powder
• 05 gms Kasuri Methi
• 12 gms Salt
• 15 gms Crushed black pepper
• 150 gms Hung Curd
• 75 gms Chickpea flour (Besan)         
• 25 ml Mustard Oil
• 30 ml Lemon Juice
• 10 gms Ajwain seeds
• 10 sprigs Coriander leaves
• 150 gms Onions
• 150 gms Red capsicum
• 100 gms Green capsicum
• 100 gms Yellow capsicum
• 150 gms Tomatoes

    

Method

1. Cut the paneer into large cubes and keep it aside.
2. Cut the onions, capsicums and tomatoes into cubes and keep them aside.
3. Add half the lemon juice, salt, turmeric, chili powder around 15 gms of ginger garlic paste to the paneer and marinate it well.
4. Take the hung curd in a large mixing bowl and whisk it smooth.
5. Add besan to the curd and mix well.
6. Add cumin powder, chili powder, turmeric, fennel powder, crushed black pepper, garam masala, methi powder, ajwain, remaining ginger garlic paste and kasuri methi leaves to the curd and mix it well.
7. additionally add 2 tbsp mustard oil or any cooking oil.
8. Add lemon juice and add salt to taste.
9. whisk smooth making sure the spices are mixed well with the curd.
10. now add capsicum, onions tomatoes, and paneer / cottage cheese.
11. mix gently without breaking paneer.
12. further, cover and refrigerate to marinate for 1 hour or more.
13. place the marinated paneer, capsicum and onions through a skewer.
14. roast the skewers on medium flame in tandoor or on a griddle with oil as required.
15. Rotate on all sides and rub the leftover marinade.
16. finally, serve achari paneer tikka with green chutney and few salads.

 

Chef of the day:  T VENKATESH ( BHM&CT 2nd Sem)

Ingredients                                     

 2.3 kgs                                   Whole chicken with skin
 For Marination
 50 ml                                     Olive oil
 16 gms                                   Salt                                         
 20 gms                                  Black pepper
 20 gms                                  Garlic chopped
 25 gms                                  Dried mix herbs
 12 gms                                   Fresh rosemary
 For Sauce
 200 gms                                Onions chopped
 200 gms                                Carrots Chopped
 12 gms                                   Garlic minced
 2 nos                                      Bay leaves
 350 ml                                   Chicken stock
30 gms                                     Butter
 30 gms                                    Flour
 100 ml                                     Milk
 5 gms                                      Dried thyme
  For Roasting
 100 gms                                  Red capsicum, cut into diamond shape
 100 gms                                  Potatoes
 75 gms                                    Cherry tomatoes          
 150 gms                                  Carrots
 100 gms                                  Broccoli
 100 gms                                  French beans
 100 gms                                  Green peas
 75 ml                                       Balsamic vinegar
 30 ml                                       Olive oil
 15 gms                                    Mixed herbs   
 1 bunch                                   Fresh parsley, chopped
Method of Preparation
 

• Preheat the oven to 400°F.
• Rinse the chicken under cold water and pat it dry with paper towels. Rub the chicken with olive oil and season with fresh thyme, rosemary, mixed herbs, salt and pepper.
• Scatter roughly chopped onion and roughly chopped carrots over the base of a roasting tin that fits the whole chicken. Sit the chicken on the vegetables, smother the breast and legs all over with softened butter and roast for about 1 hour and 30 minutes or until the internal temperature of the chicken reaches 165°F.
• While the chicken is roasting, prepare the velouté sauce. In a saucepan, sauté the onion, carrot, and garlic in butter until the vegetables are soft.
• Add the bay leaf and chicken stock to the saucepan. Bring to a boil and then reduce heat to low. Simmer for 30 minutes.
• Strain the mixture and discard the solids. Return the liquid to the saucepan.
• In a separate bowl, whisk together the flour and milk until there are no lumps.
• Slowly pour the flour and milk mixture into the saucepan with the chicken stock, whisking constantly.
• Add the dried thyme and bring the mixture to a boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
• To prepare the grilled vegetables, heat a grill pan over medium-high heat. Brush the vegetables with olive oil and season with salt and pepper.
• Grill the vegetables for about 3-5 minutes on each side or until they are tender and have grill marks.
• Once the chicken is done roasting, remove it from the oven and let it rest for 10 minutes before carving.
• In a small bowl, whisk together the balsamic vinegar and 2 tablespoons of olive oil.
• Arrange the grilled vegetables on a serving platter and drizzle with the balsamic vinaigrette.
• Carve the chicken and serve with the velouté sauce and grilled vegetables. Garnish with chopped parsley.

Chef of the day: Shravya ( BCT&CA 2nd Year)

Ingredients:

500 gms    Sesame Seeds

450 gms      Jaggery

125 gms      Oats

25 ml          Ghee

25 gms        Almonds

25 gms        Cashew nuts

25 ml          Milk

5 gms          Green Cardamom

Method:

1. Dry roast sesame seeds in a heavy bottomed pan till the rawness goes.
2. Remove onto a wide plate and allow to cool.
3. Dry roast the oats and on low flame for 5 mins. Cool it on a plate.
4. In the same pan, add ghee and heat it till hot. Add the almonds and cashew nuts roast on low flame for 5 mins. Remove onto a plate and cool.
5. Grind the almonds, oats and cashew nuts till coarse. Remove onto a bowl.
6. Grind the cardamom to a fine powder and add it to the oats & nuts powder.
7. Now blend the sesame seeds for 5-6 seconds to a coarse texture. Add the grated jaggery and blend till combined.
8. Add 25 ml milk and blend. You can see the oil (sesame seeds) oozing out of the mixture.
9. Remove onto a plate and add the oats powder, cashew and almonds powder. Mix and make small balls with this mixture.
10. Using the palm, roll the balls tight and keep it aside. Repeat the same till all the balls are rolled similarly.
11. Store the laddus in refrigerator for an hour before they are served.

Chef of the day: LUWANGANBA ( BHM&CT 2nd Sem)

Ingredients:

• 240 ml       Oil
• 250 gms    Caster sugar
• 100 ml       Milk
• 4 nos          Eggs
• 5 ml            Vanilla extract
• 300 gms    Refined flour
• 8 gms        Baking powder
• 25 gms      Cocoa powder
• 1 no            Orange zest
• 125 gms    Chocolate Ganache

Method:

1. Prepare a round tin by slightly greasing it, and line the bottom with some parchment paper. Set aside, and preheat the oven to 180 degrees Celsius.
2. Put the oil, sugar, milk, eggs and 1/2 of the vanilla into a large bowl and whisk everything together. Pour out 400 gms of this mixture into another bowl.
3. Place 175 gms of flour and half the baking powder into one of the bowls. Add in the other 1/2 tsp of vanilla extract and mix well. This is your vanilla mixture.
4. Into the other bowl place the remaining 125 gms of flour with the other half of the baking powder, alongside the cocoa powder and orange zest. Mix well. This is your chocolate mixture.
5. To create the zebra pattern, pour the vanilla and chocolate batters into the centre of the pan, alternating between flavours, creating concentric circles. Once all of your batter is used up, tap the tin on the countertop two to three times to get rid of any large air bubbles.
6. Bake 40 minutes depending on the size of your tin, until a toothpick from a centre comes out clean and the top of the cake springs back. If after 20 minutes the cake starts browning too much, cover the tin with some aluminium foil.
7. Let cool completely after baking before taking it out of the tin.
8. Top it with a simple chocolate ganache: just heat 120 gms of double cream and pour over 200 gms of dark chocolate; mix until all melted and combined. Once cooled, spread the ganache on top of the cake and serve with a cup of tea or a coffee!

Chef of the day: N Bhargav ( BCT&CA 2nd Sem)

Ingredients

To Marinate

• 500 gms    Prawns, Cleaned, de-veined
• 20 gms      Ginger Garlic Paste   
• 10 gms       Turmeric Powder
• 12 gms        Red Chili Powder
• 1 no             Lemon Juice
• 7 gms          Salt

For Fry

• 150 gms   Onions, medium
• 4 nos        Green Chilies
• 30 ml       Oil
• 6 gms       Cumin Seeds
• 3 gms       Asafoetida/Hing
• 2 Sprigs    Curry Leaves
• 20 gms     Ginger Garlic Paste   
• 12 gms      Coriander powder
• 12 gms      Red Chili Powder
• 6 gms       Cumin powder
• 6 gms       Turmeric Powder
• 6 gms       Garam Masala Powder (optional)
• 2 tbsp       Grated Coconut (optional)
• 6 gms       Salt
• 3 sprigs    Chopped Coriander Leaves

METHOD:

1. Clean, de-vein and wash the prawns thoroughly.
2. Marinate with all the ingredients listed under ‘To Marinate’ and keep aside until needed.
3. Slice peeled onions, chop green chilies, chop coriander leaves.
4. In a pan or kadai, heat oil, add cumin seeds, asafetida and allow to splutter.
5. Add onion, ginger garlic paste, green chilies, curry leaves and sauté until onion becomes soft and light brown.
6. Add red chili, turmeric and  coriander powder and mix well, let it cook for a min.
7. Add prawns and mix well, cook in medium flame for 10 minutes, water from prawn will release let it cook in that water itself don’t add water.
8. Stir in intervals and cook for another 5 minutes, now add coconut (if using), salt, garam masala, cumin powder and cook or until prawn gets cooked and becomes dry around 3-4 mins in medium flame, add coriander leaves mix and off flame.

Ingredients

• 1 ½ ounces crème de cacao
• 1 ½ ounces crème de menthe
• 2 ounces heavy cream
• For the garnish: slice of apple and mint

 

 

 

 

 

Bartender of the day: U Santosh (BCT&CA 2nd sem)

Procedure

• Place all ingredients in a cocktail shaker.
• Add 2 handfuls of ice and shake until cold.
• Strain into a cocktail glass.
• Garnish it with slice of apple and mint

Ingredients

80   gms      Flour
100 gms      Sugar
100 gms      Brown Sugar
113 gms      Unsalted Butter
60  gms       Coco Powder
4    gms       Baking Powder
3    gms       Salt
15  gms       Coffee
1    no          Egg
70  gms      Chocolate Chips

 

 

 Chef of the day: Kumar ( BCT&CA 2nd Sem)

Method

1. Pre heat the oven to 180C.
2. Mix together the flour, salt and baking powder in a medium bowl then set aside.
3. Melt the butter to Luke warm stage.
4. Mix the cocoa powder into the melted butter then add the hot coffee and beat in the egg.
5. Add both sugars to the above mix and mix until well combined.
6. Add the flour mixture then mix until almost combined then fold in the chocolate chips.
7. Portion out roughly two tablespoon-sized portions of the cookie dough and give them a quick roll with the palms of your clean hands then place two inches apart on a parchment-lined cookie sheet.
8. Bake at 180c for about 8 minutes or until the edges are set and the tops have a slightly crackled appearance.