Recipes

Ingredients

• 1 ounce grenadine
• small ice cubes
• 4 ounces lemon-lime soda (such as 7UP or Sprite), chilled
• 4 ounces ginger ale , chilled
• Lemon slice and sprig of mint , for garnish

Bartender of the day: Nisha Sharma (BCT&CA 2nd sem)

PROCEDURE:

• Pour the Grenadine over ice in glass.
• Top with the lemon-lime soda and ginger ale.
• Stir gently to combine.
• Garnish with a lemon slice and sprig of mint and enjoy!

Ingredients

226 gms       Butter
200 gms       Sugar
4 nos             Eggs
120 ml          Curd or Sour Cream
3 gms            Flour
4 gms            Baking Powder
5 ml               Vanilla essence

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

Method:

1. Preheat the oven to 180c.
2. Rub Butter and dust with flour to a 9×5 inch baking tin.
3. In a medium bowl whisk together the flour, salt, and baking powder then set aside.
4. In a stand mixer, fitted with a paddle attachment, cream the butter.
5. Add sugar in and mix until light and fluffy. Scrape the bowl down and  beat   a few more seconds.
6. Add the eggs in one at a time while mixing at medium speed. Scrape the bowl down and beat until fully incorporated.
7. Add the sour cream, and vanilla. Mix until incorporated. Scrape the bowl down.
8. Add the flour mixture in and mix until combined. Scrape the bowl down and use your spatula to mix in any pockets of flour or butter that        
9. Transfer batter into tin then give a quick smooth to even the batter out a bit. Bake at 180c for about 40 minutes or until the center is set and a skewer comes out clean.
10. Allow to cool in the tin for about 10 minutes before transferring to a cooling rack.  

 Ingredients

• 250 gms                      Carrot cut into ½ inch pieces
• 250 gms                      Green beans cut into ½ inch pieces
• 30 ml                           Coconut oil
• 8 gms                          Mustard seeds
• 6 gms                          Urad dal
• 3 nos                           Whole dry red chilies
• 2 sprigs                       Curry leaves
• 3 nos                           Green Chili slit into half
• 3 gms                          Asafoetida
• 50 gms                        Red onion finely chopped
• 12 gms                         Turmeric powder
• 5 gms                           Salt
• 100 ml                         Water
• 25 gms                         Fresh grated coconut 
• 4 sprigs                        Coriander leaves

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

Method:

1. Wash and chop beans and carrots about ½ inch pieces.
2. Heat water in a pan and blanch the carrots and beans. Keep aside.
3. Heat a thick bottom pan. Add oil to the pan.
4. Once hot, add mustard seeds, urad dal, dry red chili,
5. Let mustard seeds splutter, and dal turns light brown.
6. Add green chili, curry leaves, and asafoetida (hing). Sauté for 15 secs.
7. Add chopped onions and sauté till onions turn light brown.
8. Next, add green beans, carrots, turmeric powder, salt, water and mix well.
9. Make sure to scrape any spice if sticking to the pot.
10. Sprinkle lil water and sauté till all the spices are stuck to the vegetables.
11. Sprinkle the grated coconut and toss it well.
12. Dish it out into a bowl and sprinkle with remaining coconut.
13.  Garnish with chopped coriander leaves and serve. 

Ingredients

• 25 ml               Olive oil
• 500 g               Lean chicken mince
• 1 no                 Red capsicum, finely chopped
• 200 g               Taco sauce
• 575 g               Cheese sauce
• 375 g               Fresh lasagne sheets
• 220 g               Tomato concasse
• 75 g                 Grated cheese
• 20 g                 Pesto Sauce
• 10 g                 Carrots for garnish

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

Method

1. Preheat oven to 180°C (350°F).
2. Spray a large nonstick frying pan with oil.
3. Add chicken and capsicum, and cook for 5 minutes over high heat, breaking up the mince with back of spoon.
4. Add salsa and pasta sauce, stir until combined and remove from the heat.
5. Cut pasta sheets crossways into thirds and lay out on a board.
6. Spoon a line of filling lengthways along the middle of each piece, and carefully roll to create a tube.
7. Arrange tubes closely together in a large baking dish, joined side down.
8. Pour over tomato concasse and sprinkle with grated cheese.
9. Bake for 20-25 minutes until cheese is brown.
10. Serve with salad & pesto sauce.
11. Garnish with juliennes of carrots.

Ingredients

• Butter unsalted                           14g
• Peeled and diced apples            250g
• Brown sugar                                 55g
• Lemon juice                                  5ml
• Cinnamon                                     2 g
• Pinchsalt
• Cornstarch                                    6g
• Puff pastry                                    2 no 
• Large egg                                       1no
• Water                                             5 ml

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

For the Glaze:

• Sugar 180 g
• Water 6 ml                                                                                                                                                                           Procedure
  • Preheat the oven to 200c. Line two baking sheets with parchment paper.
  • In a large skillet over medium heat, melt the butter. Add the apples, and cook for a few minutes while stirring frequently. Add the brown sugar, lemon juice, cinnamon, and salt and stir to coat apple pieces. Cook for about 5 minutes or until the apples are softened and become syrupy. Reduce the heat to low.
  • Sprinkle in the cornstarch and stir until the juice boils and thickens, about 1 minute. Transfer to a bowl. Let cool for 15 minutes then refrigerate until chilled, about 30 minutes.
  • When the apples are chilled, roll each thawed puff pastry sheet out on a lightly floured surface into a 12-inch square. Cut each sheet into 4 equal squares.

Ingredients:
1. Khus syrup 30 ml
2. Lemon Juice 10 ml
3. Soaked Sabja Seeds 10gm
4. Simple syrup  20 ml
4. Soda  100ml

Bartender of the day: B Siddartha (BCT&CA 2nd sem)

Steps to make:
1. Soak the sabja seeds in water for 2 -3 minutes
2. In a shaker add ice cubes, add khus syrup, lemon juice, soaked sabja seeds and simple syrup. shake it well.
3. Take a pilsner glass and add the drink, top it up with soda.
4. serve chilled by adding 3 ice cubes.

Ingredients

• 45 ml              Jigger Irish Cream liqueur
• 45 ml              Jigger Irish Whiskey
• 10 gms           Brown Sugar
• 250 ml            Hot brewed Coffee
• 15 ml              Whipped Cream
• A pinch           Ground Nutmeg

Bartender of the day: Moumita (BCT&CA 2nd Year)

Method

1. Take a tall glass or mug and fill it with hot water and let sit for 2 minutes.
2. Pour out water and add light brown sugar to the glass.
3. Pour over hot coffee and stir to dissolve sugar, and then pour in whiskey & Irish cream liqueur.
4. In a separate bowl with an electric mixer or by whisk, whisk cream until soft peaks form.
5. Top coffee with cream by gently pouring over the back of a warm spoon to form a thick layer on top of coffee.
6. Garnish with chocolate shavings or ground nutmeg.

INGREDIENTS

• 6 nos Eggs
• 250 gms Caster Sugar
• 50 gms Cocoa Powder
• 100 gms Refined Flour
• 150 gms Unsalted Butter
• 150 gms Dark Chocolate
• 45 gms Raspberry Preserve
• 40 nos Pitted black or red Cherries

For The sugar syrup

• 175 gms Caster Sugar
• 15 ml Kirsch (Cherry Brandy)

Chef of the day: Rukiya Shiza( BCT&CA 2nd year)

For the Filling Cream

• 750 ml Whipping Cream
• 100 gms Caster Sugar
• 5 ml Vanila Extract
• 35 ml Kirsch ( or any Brandy)

Method

1. First, make the sponges. Preheat the oven to 180°C. Grease 3 x 22cm-diameter sandwich cake tins and line the bases with baking paper.
2. In a large bowl, whisk the eggs, vanilla and sugar together using an electric hand whisk until thick and the whisk leaves a trail – it will take about 10 minutes. Sift the cocoa powder and flour together, then fold in. Stir in the melted butter.
3. Divide the cake mixture between the tins and bake for 20-25 minutes, or until springy to the touch. Cool in the tins for 5 minutes, then turn out on to a rack to cool completely.
4. Shave the block of chocolate using a potato peeler or by scraping the blade of a kitchen knife across the surface. Chill the shavings.
5. To make the syrup, put 200ml water and the sugar in a pan; bring to the boil for 5 minutes. Leave to cool; stir in the kirsch. To make the kirsch cream, whip the cream and sugar to firm peaks, then fold in the vanilla and kirsch.
6. To assemble the cake, level the tops of the sponges using a sharp knife, if necessary. Place a little kirsch cream on a serving plate and secure one of the sponges on top. Brush the sponge with some of the syrup; spread over the raspberry preserve.
7. Sandwich together with a second sponge and brush again with the syrup. Spread over a layer of the kirsch cream, about 1cm (½in) deep. Cover with the cherries, reserving 8.
8. Spread a little more cream over the cherries, then top with the final sponge, upside down, to give an even, flat top. Brush with syrup.
9. Spoon a quarter of the remaining cream into a piping bag fitted with a large star nozzle; set aside. Using a palette knife, cover the top and sides of the cake with the rest of the cream.
10. Stick the chocolate shavings over the sides of the cake with your palm. Pipe around the edge of the cake and 8 swirls in the middle; place the reserved cherries on the swirls.

Ingredients:

1. 45 ml    Brandy
2. 30 ml    Triple Sec
3. 5 ml      Lemon Juice 
4. Ice         Crushed for topping

Glass & Garnish

Wine Glass

Garnish With orange peel

Preparation

1. Pour the brandy, triple sec and lemon juice into a cocktail shaker.
2. Add the crushed ice.
3. Shake all the ingredients.
4. Using a strainer, Strain it in to wine glass
5. Serve decorated with orange peel twist star