Recipes

Ms. MOUMITA ( BCTCA 6th sem ) 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
60 ml Jameson Whiskey
60 ml Cold Brew Coffee
8 ml Maple syrup
30 ml Whipped cream
As required Crushed ice
5 nos Coffee beans, toasted

 

 

Method:
1. In a cocktail shaker, add whiskey, freshly brewed cold coffee, maple syrup and ice.
2. Close the cocktail shaker and shake it well.
3. Chill a tall glass with ice and chill it well.
4. Remove the ice and place crushed ice till half full.
5. Pour the cocktail onto the ice. Top it with whipped cream.
6. Garnish it with toasted coffee beans. Serve chilled.

Mr. GAVIN (BCTCA 2ND SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected him as the Chef of the Day.

Ingredients 

• 750 gms Mutton with bone 
• 8 nos Green chillies
• 35 gms Ginger garlic paste
• 10 gms Turmeric powder 
• 8 gms Cinnamon sticks 
• 8 gms Cloves 
• 8 gms Green cardamoms 
• 5 gms Royal Cumin
• 15 gms Black pepper corns
• 10 gms salt – to taste
• 250 ml Water 
• 100 gms Daliya broken wheat
• 50 gms Urad dal split –  black gram
• 50 gms Toor dal – pigeon peas
• 25 gms Chana dal – bengal gram
• 25 gms Yellow moong dal
• 20 gms Rice
• 5 gms Salt – to taste
• 200 ml  water
• 200 ml Oil
• 100 gms  onions finely sliced
• 5 nos   Green chillies slit
• 1 Bunch Coriander leaves
• ½ bunch Mint leaves
• 5 gms Black pepper corn powder
• 300 ml Curd, beaten smoothly
• 75 ml Pure ghee
• 100 gms Deep fried onions
• 5-6 nos lemons cut into 4 halves

Method:

Step 1 Soak broken wheat for 30 minutes

Wash and soak the broken wheat or Dalia for half an hour. Trim the mutton of any excess fat & wash it well. Add the mutton, slit green chilies, ginger garlic paste, salt, turmeric powder, to a pressure cooker with water and put it over medium flame. Fry the onion until golden brown and set aside.

Step 2 Pressure cook mutton for 15-20 minutes

To the mutton, add 1/2 tbsp of ginger and garlic paste, half a tsp of salt, red chilli powder, half a tsp of garam masala powder and a pinch of turmeric powder. Pressure cook the mixture for 8-10 mins and simmer for another 15-20 mins. Shred and keep aside.

Step 3 Boil broken wheat with all the dals

Boil the broken wheat along with urad, chana dal, toor dal, and yellow moong daal with 5 gms of ginger-garlic paste, turmeric, 2-3 green chillies, and peppercorns in water until it’s cooked completely and the water is absorbed. Blend this mix for a few seconds.

Step 4 Cook the shredded lamb with whole spice

Heat the oil in another container, add whole spices including cinnamon stick, cooked and shredded lamb, remaining green chillies, half a cup fresh coriander and saute for 2-3 minutes. Add curd and saute for another 10-15 minutes. Add three cups of water and bring to a boil.

Step 5 Add blended broken wheat and dal mixture to the pan

To this, add the blended Dalia and dal mixture and mix well while adding a little ghee as you go. Let it simmer and cook slowly for at least half an hour. Serve hot garnished with fried onions, mint leaves, cashew nuts, lemon wedges and the remaining fresh coriander leaves.

 

Mr.MANIDEEP REDDY (BCTCA 2ND SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected him as the Chef of the Day.

Ingredients

• 500 gms           Brinjal
• 100 gms           Tamarind Paste , big lemon size
• 250 gms           Onions , ½ sliced thin & ½  chopped finely

 Ingredients to Roast & Grind

• 6 nos                 Fresh Red Chilli , dry, roast and ground
• 75 gms              Raw Peanuts  
• 30 gms             Sesame seeds
• 45 gms             Fresh coconut , grated
• 25 gms             Coriander Seeds
• 10 gms             Cumin seeds
• 4 nos                Cardamom Seeds
• 12 gms             Garlic cloves
• 15 gms             Chana dal
• 12 gms             Turmeric powder
• 15 gms             Red chilies powder
• 12 gms             Salt

 

Ingredients for Tadka

• 75 ml                Sunflower Oil
• 2 nos                Bay leaf
• 10 gms             Mustard seeds
• 6 gms               Cumin seeds
• 5 nos                Red chilies whole
• 6 nos                Green chilies slit
• 1 sprig              Curry leaves

Method:

1. Take small brinjals and slit them twice diagonally ¾ th long.
2. On a medium flame in a deep pan, bring tamarind extract and salt in sufficient water to boil. Switch off flame and drop the brinjals in and close the lid. Let it sit for 10 minutes.
3. Take another pan with oil, shallow fry onions till soft. Wet grind with a little tamarind-salt water
4. Take a kadai to dry roast all the ingredients mentioned under roast and grind over medium flame. Use a mixer grinder to make semi fine powder. Mix turmeric, chilli powder and salt as required to this powder.
5. Mix this powder with wet ground sautéed onions. Add a small amount of tamarind- salt water to make very thick paste and fill inside the brinjals. Keep aside.
6. Prepare tadka with oil. Add in jeera, mustard seeds, bay leaves, red chilies, slit green chilies & curry leaves. When they splutter, add stuffed brinjals and fry for 2-3 minutes on a medium heat.
7. Mix remaining gravy and more of water/ mix of tamarind and salt water and add to kadai. Bring it to boil over low flame.
8. Sauté carefully such that the gravy doesn’t come out of the brinjals. Switch off the flame when gravy thickens and brinjals appear cooked.

 

 

Student selected for the Chef of the day is Mr.  ASEEM ( BCTCA 6TH SEM ) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to learn the art of cooking.

Ingredients

•  2 nos Chicken breast
•  2 nos Garlic clove, minced
•  ½ inch  Fresh ginger, minced
•  15 ml Vinegar
•  5 ml Soy sauce
•  15 gms Chopped onions
•  2 nos Pak choi, chopped in half lengthwise
•  200g  Fresh ramen or egg noodles
  For The Broth
•  20 gms Sriracha chilli sauce
•  20 gms Light soy sauce
•  5 ml Sesame oil
•  10 gms Sugar
•  150 ml Chicken stock
•  300ml  Boiling water
  For The Garnish
•  20 gms Red onion, finely sliced
•  1 no Lemon wedge
•  3 sprigs Fresh coriander, roughly chopped
•  2 nos Fresh red chillies, finely sliced
•  3 gms Toasted sesame seeds
  Method:
  1. Clean and score the chicken breast. Marinate the chicken breast with half of the chopped garlic,
  ginger, soy sauce and vinegar. Keep it aside for 15 mins.
  2. Place a non-stick frying pan on medium heat. Drizzle in some oil.
  3. Now place down chicken breast on to the hot oil. Fry on each side for 5 minutes or until golden. 
  Take it out and rest the chicken breast.
  4. To the same pan, add chopped onions and sauté for few minutes, till the onions turn translucent.
  Add in chopped garlic, ginger, and sliced pak choi. Place lid onto the pan and cook for a few
  minutes or until pak choi is al dente. Add a splash of water so that the pak choi steams slightly.
  5. Once al dente, turn off the heat, leave the lid on and set the pan aside. 
  6. Meanwhile, prepare all of your garnish ingredients.
  7. Boil the fresh noodles for a couple of minutes and then drain and set aside. 
  8. For soup broth, add sriracha chilli sauce, light soy sauce, sesame oil, sugar, and chicken stock to
  ramen bowl and give it a good mix. 
  9. Boil kettle and then pour the boiled water into bowl about 1 ½ inches from the top of bowl and
  give everything a good mix. Season according to your taste.
  10. Slice chicken and get garnishes. 
  11. Place noodles into soup bowl followed by your chicken and pak choi.
  12. Top with red onions, coriander, spring onion, red chillies, and a wedge of lime.

Mr.G.SAI CHARAN (BHMCT 2ND SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected him as the Chef of the Day.

Ingredients
Dressing

•  75 ml Extra-virgin olive oil
•  30 ml Red wine vinegar
•  3 nos Garlic clove, minced
•  3 gms Dried oregano, more for sprinkling
•  4 gms Dijon mustard
•  3 gms Sea salt
•  5 gms Freshly ground black pepper
  For the salad
•  1no  English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
•  1 no Green bell pepper, chopped into 1-inch pieces
•  150 gms Cherry Tomatoes , halved
•  125 gms Feta cheese, cut into ½ inch cubes*
•  125 gms Red onion, thinly sliced
• 50 gms Green capsicum
•  75 gms Pitted Kalamata olives
•  50 gms Fresh mint leaves

Method
1. Place Greek Salad Dressing ingredients in a jar and shake until well combined. Set
aside for 20 minutes to let the flavours infuse.
2. Tomatoes: Cut each tomato into half. If the tomato is watery, scoop out the watery
seeds inside with a teaspoon.
3. Cucumbers: Slice the cucumber into 1/2cm / 1/5" thick slices. Or if they are thick
cucumbers, slice the cucumber in half vertically, then slice.
4. Onion: Peel and finely slice the red onion. I keep it in rings – you could cut it in half then
slice.
5. Capsicum: Cut into short strips.
6. Feta: Cut into 1cm / 2/5" cubes.
7. Olives: Slice the olives into round slices. Make sure they are evenly cut.
8. Place the tomato, cucumber, onion, feta and olives in a bowl, sprinkle with oregano
then pour over dressing. Toss to combine. Serve immediately.

Ms. D Harika  (BHMCT 2ND SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected her as the Chef of the Day.

Ingredients:
For the Grilled Chicken:
4 nos Boneless, skinless chicken breasts
40 ml Olive oil
5 ml Lemon juice
5 gms Garlic powder
5 gms Paprika
5 gms Dried oregano
5 gms Salt and pepper
For the Mashed Potatoes:
500 gms Potatoes (Yukon Gold or Russet)
30 gms Unsalted butter
75 ml Full fat Milk
6 gms Salt and pepper
50 ml Sour cream or cream cheese for extra creaminess
For the Buttered Vegetables:
150 gms Broccoli
100 gms Carrots
50 gms Green beans
50 gms Green peas
70 gms Unsalted butter
5 gms Salt and pepper to taste
Method :
For the Grill Chicken:
1. In a small bowl, mix olive oil, lemon juice, garlic powder, paprika, oregano, salt, and pepper to
create the marinade.
2. Coat the chicken breasts with the marinade and let them sit for at least 15-20 minutes (or
refrigerate for up to 2 hours for more flavour).
3. Preheat your grill or grill pan over medium-high heat.
4. Grill the chicken for about 6-7 minutes per side, or until it reaches an internal temperature of
165°F (75°C).
5. Remove from the grill and let the chicken rest for a few minutes before serving.
For the Mashed Potatoes:
1. Peel and cut the potatoes into chunks. Place them in a large pot and cover with water.
2. Bring to a boil over medium-high heat and cook until the potatoes are tender (about 15-20
minutes).
3. Drain the potatoes and return them to the pot.
4. Add butter, milk, salt, and pepper. Mash the potatoes until smooth and creamy, adjusting the
milk as needed to reach your desired consistency.
For the Buttered Vegetable
1. Steam or boil the mixed vegetables until tender, about 5-7 minutes.
2. In a separate pan, melt the butter over medium heat.
3. Add the cooked vegetables to the pan and toss them in the butter. Season with salt and pepper to
taste.
Serve:
Plate the grilled chicken alongside a generous scoop of mashed potatoes and a serving of buttered
vegetables.

 

Student selected for the Chef of the day is Ms. Heeranikhath    ( FPP ) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. She is very talented student, always striving to learn the art of cooking.

INGREDIENTS:

• 05 ml Cooking spray
• 350 ml  Whole milk
• 45 gms  Powdered gelatine
• 75 gms  Sugar
• 350 gms Heavy cream
• 5 drops Vanilla extract
• Pinch    Salt
• For garnish
• 150 gms Raspberries
• 50 gms Blue berries

METHOD:

1. Lightly grease the ramekins:Spray the ramekins with cooking spray and then use a paper towel to wipe out most of the oil, leaving only a light residue.
2. Bloom the gelatine:Pour the milk into the saucepan and sprinkle the powdered gelatine evenly over top. Let soften for 5 minutes or until the surface of the milk is wrinkled and the gelatine grains look wet and slightly dissolved.
3. Dissolve the gelatine & sugar over low heat:Set the saucepan over low heat and warm the milk gently, stirring or whisking frequently. The milk should never boil or simmer. The gelatine will dissolve quickly as the milk warms. Now add sugar and dissolve it for 5 minutes.
4. Whisk in the cream and flavourings:Remove the saucepan from the heat. Whisk in the cream, vanilla, and a pinch of salt.
5. Pour into the ramekins and chill:Divide the mixture evenly between the prepared ramekins and put in the refrigerator to chill. If serving straight from the cups, without unmolding, chill for 1 to 2 hours. If you want to unmold the panna cotta, chill for at least 4 hours or overnight.
6. Prepare to unmold:Fill a large bowl partway with warm to hot water. Wipe a dessert plate with a damp paper towel (a damp plate lets you reposition the panna cotta more easily if it doesn’t fall in the right spot).
7. Release the panna cotta edge from the cup:Run a thin knife carefully around the sides of a ramekin. Don’t slide the knife all the way into the cup; just release the top edge of the pudding from the edge of the cup. Dip the ramekin in the warm water up to its rim, and hold it there for about 3 seconds.
8. Unmold on a plate:Invert the ramekin over the plate and shake gently to help the panna cotta fall out, or press gently on one side to help nudge it out. It should fall out on the plate easily. Reposition on the plate if desired.  Serve with berries cooked in sugar syrup.

 

Mr. Vikrant (BCTCA 6th SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected him as the Chef of the Day.

Ingredients

500 gms                         Puff Pastry

Filling

• 510 ml                         Milk, whole preferred, divided
• 150 ml  plus 75g          Granulated sugar
• 6 gms                          Table salt
• 5 ml                             Vanilla extract  or 1/2 vanilla bean, split lengthwise
• 28 gms                        Corn starch
• 3 large                         Egg yolks
• 43 gms                        Butter
• 15 gms                        Berries compote

Glaze

• 113 gms                      Confectioners’ sugar, sifted
• 57 gms                        Heavy cream or milk, at room temperature
• 5 gms                           light corn syrup  
• 22 gms                        semisweet chocolate chips or chopped chocolate, melted

Method:

1. To make the filling:In a medium-sized saucepan, stir together 340g of the milk, sugar, salt, and vanilla bean. Bring to a simmer over medium heat, stirring to dissolve the sugar.
2. Meanwhile, in a medium bowl whisk the corn starch and egg yolks with the remaining 170g milk until smooth and lump-free.
3. Slowly whisk about one-third of the hot milk mixture into the egg mixture, then pour the egg/milk mixture back into the remaining simmering milk. Bring to a boil, stirring constantly with a whisk, until the mixture thickens and the boiling bubbles reach the center of the saucepan.
4. Remove the pan from the heat and strain the filling through a fine strainer into a bowl.
5. Stir in the butter and vanilla extract. Place a piece of plastic wrap directly on top of the surface, then refrigerate until cool.
6. To prepare the pastry: On a lightly floured surface, roll the dough into an 11” x 14” rectangle about 1/8” thick.
7. Transfer the dough to a parchment-lined baking sheet by gently folding it in half, then in quarters. Place the dough on the prepared baking sheet and unfold.
8. Prick (dock) the dough all over with a fork.
9. Cover the dough with a sheet of parchment paper, then put it in the refrigerator to chill for at least 30 minutes.
10. Preheat the oven to 375°F.
11. Remove the chilled dough from the refrigerator and place another flat-bottomed baking sheet on top of the parchment.
12. Bake the dough sandwiched between the two pans for 25 minutes. Baking the pastry under the weight of another pan will limit the vertical expansion of the layers and create an incredibly crispy pastry sheet that can carry the weight of the rich pastry cream on top.
13. Remove the top baking sheet and the parchment underneath it, and return the uncovered pastry to the oven to continue baking for another 15 minutes, until it’s a deep golden brown and baked all the way through.
14. Remove the pastry from the oven and carefully transfer it to a rack to cool.
15. To assemble:Using a serrated knife, carefully trim the edges of the baked pastry sheet to make a 10” x 12” rectangle.
16. Cut the rectangle into thirds, to make three 10” x 4” strips. Select the best-looking strip of pastry and set it aside (this will become the top layer).
17. To make the glaze: Place the confectioners’ sugar in a bowl and stir in the cream and corn syrup.
18. Working with the melted chocolate while it’s still warm (around 100°F to 110°F), transfer it to a pastry bag. (A small zip-top bag can also work here.) For tips, see our blog post on how to melt chocolate.
19. Snip off the tip of the pastry bag or one of the corners of the zip-top bag to create a small opening about 1/16″ wide. Alternatively, make a cornet out of parchment.
20. Working quickly, pours the white glaze over the “good-looking” reserved pastry strip, covering it completely and smoothing with an offset spatula.
21. Before the white glaze sets, pipe the chocolate glaze lengthwise onto the white-glazed strip, making parallel lines about an inch apart. With a toothpick or the tip of a paring knife, draw alternating lines perpendicularly through the chocolate stripes to pull them into a pattern.
22. Carefully place the iced pastry on a rack to dry.
23. Spread or pipe the chilled pastry cream evenly over the two remaining strips of pastry; it should be about 3/4″ thick. If you’re using berries, push them down into the filling on one of the strips, then top with the other filled strip.
24. Place the iced strip on the top. Refrigerate the pastry for at least 30 minutes (or up to 12 hours) before serving; this rest will allow it to set up, making it easier to cut.
25. Slice the pastry crosswise into eight pieces, each about 1 1/4″ wide. Serve chilled, or warmed just slightly at room temperature. 

 

Mr.SURAJ ( BCTCA 2ND sem ) 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:

1. 1 shot of strong brewed coffee
2. 1 tablespoon of sugar
3. 1/2 ounce of liqueur (such as Kahlúa, Baileys, or Grand Marnier)
4. 1/2 ounce of high-proof rum or vodka (at least 80 proof)
5. 1 tablespoon of sweetened condensed milk
6. 1 Orange fruit ( Peeled)
7. Ice
8. Whipped cream (optional)

Method

1. Brew a shot of strong coffee and pour it into a heat-proof glass or cup.
2. Add the sugar and stir to dissolve.
3. Add the liqueur and stir to combine.
4. Pour the high-proof rum or vodka into a separate ladle or spoon.
5. Ignite the rum or vodka with a match or lighter, then carefully pour the flaming liquid into through orange peel coffee mixture.
6. The mixture will ignite and flame for a few seconds. Let it burn for about 30 seconds to caramelize the sugar and intensify the flavors.
7. Pour the snake coffee flambe over ice in a tall glass.
8. Add the sweetened condensed milk and stir gently.
9. Top with whipped cream, if desired.
10. Serve immediately and enjoy!

 

Mr. Dhirein  (BCTCA 2ND SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected him as the Chef of the Day.

Ingredients

To Temper

• 60 ml                Oil 
• 5 gms               Mustard seeds
• 5 gms              Cumin seeds
• 5 gms               Urad dal split
• 2 no                 Red chilli
• 3 no                 Green chilli finely chopped
• 2 sprigs           Curry leaves

Other Ingredients

• 500 gm            Lady’s finger
• 100 ml                         Oil
• 75 gm              Peanuts
• 4 cloves           Garlic finely chopped
• 1 inch              Ginger finely chopped
• 100 gms          Onion (Small) finely chopped
• 5 gms              Turmeric powder
• 8 gms              Red chilli powder
• 12 gms            Coriander powder
• 8 gms              Besan flour

Method

1. Cut the Okra into small pieces and keep aside.
2. Heat oil in a pan over medium flame. Add mustard seeds & cumin seeds and wait for them to crackle. And then add urad dal, stirring until it turns golden brown.
3. Now add curry leaves, few red chillies, green chillies, and chopped ginger and garlic. Sauté these ingredients until raw aroma of ginger and garlic leave.
4. Add finely chopped onions to the mix, sautéing until they become translucent.
5. Now, add the okra slices. A teaspoon of oil can be added at this stage to ensure the okra is well-coated. Stir gently to combine.
6. Allow the okra to cook thoroughly, stirring occasionally. There’s no need to add water. Keep the pan uncovered to avoid making the okra soggy. The secret to crispy okra lies in letting it fry in its own moisture and the oil.
7. Add the salt, turmeric powder, red chilli powder, coriander powder and cook further.
8. While the okra cooks, take some peanuts and crush them into a coarse powder.
9. Once the okra is nearly done, sprinkle this peanut powder and besan flour over it, mixing well.
10. The peanuts not only get roasted in the process but also infuse the dish with a rich, nutty flavour. Take it off heat and sprinkle chopped coriander leaves and serve hot.