Recipes

The student Mr. Lokesh Reddy of FPP is an exceptionally talented young chef, demonstrating a remarkable blend of  creativity and technique in the culinary arts. His meticulous approach to cooking and deep understanding of flavors has earned him the prestigious title of Chef of the Day at IIHMCA.

Ingredients 

Steak:

• 750 gms     Flank or skirt steak sliced

Marinade:

• 80 ml              Light soy sauce
• 8 gms             Gochujang (Korean red bean paste)
• 12 ml              Mirin wine 
• 15 gms           Ginger minced
• 5 gms             Garlic powder
• 12 gms           Sesame oil  
• 10 ml              Cooking oil 
• 20 gms           Light brown sugar

To Serve:

• 3nos               Burger buns
• 10 ml              Butter
• 5 gms              Toasted sesame seeds
• 2 bunches      Lettuce leaves
• 20 gms           Sliced cucumber and tomato

Instructions

1. Mix the marinade together in a large bowl until combined.
2. Add the sliced steak and stir together to thoroughly coat the steak in the marinade. Cover the bowl and place in the fridge to marinate for 2 hours.
3. After two hours, warm up a bowl or dish in the oven.
4. Heat a wok over a very high heat.
5. Working in 2 batches, add the steak to the hot wok and spread it out as much as you can, so as much of the beef as possible is directly touching the wok.
6. Fry for about 2 minutes, without moving it around, then toss with a spatula and fry for another 2-3 minutes, until the steak is browned and lightly caramelized.
7. Place in the warm bowl and repeat with the remaining steak.
8. Once all of the steak is cooked, sprinkle with sesame seeds and spread on a baking tray.
9. Bake the steak further for 8 mins till it is cooked and tender to touch.
10. Slice the burger bun in half. Toast the buns over pan by applying butter.
11. Arrange the burger bun and place the sliced cucumber, tomatoes and the steaks.
12. Serve with barbeque sauce.

Mr. Syed Ismail  (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  Basmati Rice, soaked for 30 minutes
• 35 ml        Ghee
• 2 nos        Bay leaf
• 3 gms       Shahi jeera
• 1 no           Star anise
• 3 nos         Cardamom whole
• 1 nos          Black cardamom
• 2 nos          Mace
• 4 nos          Clove
• 1 inch         Cinnamon stick
• 100 gms      Onion sliced
• 2 nos           Chilli slit
• 25 gms        Ginger garlic paste
• 3 sprigs       Mint leaves, finely chopped
• 4 sprigs      Coriander leaves, finely chopped
• 1 lit              Water
• 8 gms          Salt

Method:

1. Wash & Soak the rice in a large bowl.
2. Heat a large kadai on medium flame. Add ghee to the kadai and heat it.
3. Add bay leaf,   shahi jeera, star anise, pod cardamom, black cardamom, mace, clove and cinnamon to the oil and let it crackle.
4. Now add sliced onion and sauté well.
5. To the above, now add ginger garlic paste and sauté till raw aroma goes off.
6. Add slit green chilies and sauté till onions turn golden brown
7. To the same. add chopped mint & coriander leaves and sauté until it turns aromatic.
8. Keeping the flame on low, add basmati rice and sauté for 2 minutes without breaking rice.
9. Now add 2 cup water and ¾ tsp salt. mix well.
10. Cover and simmer for 10 minutes.
11. After 10 minutes, give a gentle mix making sure water is absorbed and is moist.
12. Cover and simmer for 10 more minutes, or until rice is cooked completely.
13. Finally, sprinkle rest of the coriander leaves on top and serve with biryani gravy.

Mr. Yashwanth Maurya (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:

• 180g  dried rice vermicelli
• 800g  white fish fillets, sliced into 4cm wide strips
• 30 ml  vegetable oil
• 10 ml  lime juice
• 1 no red chilli, finely sliced
• 3 nos spring onions (scallions), cut into batons
• 3 nos sprigs of dill, cut into large pieces (but remove any large stems)

 Marinade:

• 50 ml Sliced spring onion (scallions)
• 3 nos Garlic cloves
• 50 ml Fish sauce
• 10 gms Turmeric
• 5 gms Curry powder
• 5 gms Sugar
• 20 gms Vegetable oil
• 20 gms  Dill leaves, finely chopped

Nuoc cham dressing:

• 25 gms White sugar
• 25 ml Fish sauce
• 20 gms White vinegar
• 2 no Garlic cloves, finely chopped
• 1 no Red chilli long, deseeded, finely chopped
• 20 gms Lime juice

 Method

1. Soak the vermicelli noodles in just boiled water for 2 minutes or until tender.  Drain and divide among serving bowls.
2. For the marinade, use a mortar and pestle to pound the spring onion and garlic to a rough paste.  Stir through the remaining ingredients.  Pour the marinade into a large bowl. Add the fish and toss to coat.
3. Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Add the fish, spreading the pieces out in the pan. Allow to cook on the first side until golden (about 2-3 minutes).
4. Then gently turn the fish over, sprinkle over 2 tablespoons of water.  Cover with a lid and cook for 2-3 minutes or until fish is just cooked. 
5. Scatter over most of the spring onion and dill (leave some for serving).
6. Pour over lime juice and remove from heat.
7. Boil the noodles and sauté them with sesame oil and chili flakes.
8. Top noodles with fish and the pan juices. Drizzle with nuoc cham and add more dill or spring onion as needed.

Student selected for the Chef of the day is Ms.VAISHNAVI ( 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:

Filling Ingredients

• 150 gms           Yellow onions, diced
• 250 gms           Ground beef
• 75 gms             Carrot, grated
• 350 gms           Sauerkraut (sour cabbage)
• 5 gms               Mixed dry herbs
• 8 gms               Salt  
• 10 gms             Crushed pepper

Dough Ingredients

• 750gms            Refined flour
• 400 ml                         Milk, warmed
• 12 gms             Sugar
• 12 gms             Active dry yeast
• 25 gms             Unsalted butter, melted
• 1 no                 Egg
• 8 gms               Salt
• 1 egg for optional egg wash

Method:

1. Pour 1/4 cup warmed (no hotter than 110°F [43°C]) milk in a small bowl. Stir in sugar and sprinkle yeast on top. Set aside for about 5 minutes.
2. Pour rest of the warmed milk into a large bowl. Add the egg, melted butter, salt and half of flour to the bowl. Stir in the yeast mixture. Mix in rest of the flour a spoonful at a time until dough pulls away from the sides of the bowl.
3. Cover the bowl with a kitchen towel and set in a warm place to rise for at least 1 hour. Dough should at least double in size.
4. While you wait for dough, make the filling.
5. Heat Add butter or oil to a large pan on medium heat.
6. Add diced onion with a few pinches of salt and cook until they begin turning golden brown and are very soft (about 12-15 minutes).
7. Add the ground beef and cook till beef leaves water. Cook for 3 mins stirring till water evaporates.
8. Add mixed herbs and around 20 ml of water and cook further till meat is almost cooked.
9. Then add grated carrot and sauerkraut. Season with black pepper and cook for another 5 minutes on medium-low heat. Taste and adjust seasoning as desired and remove from heat and cool.
10. Place the risen dough onto a lightly floured surface roll out into a long log, about 2 inches wide. Cut into 2 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are about 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold over to enclose and seal the edges.
11. Preheat the oven to 400°F (200°C). Line one or two baking sheets with parchment paper. Place the pirozhki onto the baking sheet, leaving some room between each. Brush with optional egg wash.
12. Bake for 20 minutes in the preheated oven, or until golden brown.
13. Serve it with mashed potatoes and grilled veg.

Mr. Nithin Reddy (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 :

For the rice

• 400 gms Long glutinous Rice
• 1 lit Warm water for soaking

Omelette

• 3 nos Eggs
• 30 ml Oil
• 4 gms Salt
• ½ lit Chicken stock
  For Topping
• 20 gms Fried onions
• 10 gms Roasted crushed peanuts
• 5 gms Fried garlic
• 3 gms Red chili flakes
• 5 ml Fried onion Oil
• 2 nos Spring onions,
  Method:

Cooking The Sticky Rice
1. Wash, rinse then soak the rice in hot water for 1 hour.
2. Drain the water from the rice and let it drip dry in a colander as you set up the steamer.
3. Steam the rice on high heat for 1 hour. Check on it every 20 minutes and sprinkle drops of
water on top if you find it gets too dry. Tip: Line the bottom of the rice with a thin cloth to
stop the grains from clumping or a banana leaf for extra flavour.
4. Add the toppings while serving the rice.
5. Serve it with grilled chicken or stewed fish.

Ms.Ajmiya (BHMCT 2ND 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
1. 180 gms Crushed ice
2. 60 ml Pineapple juice
3. 30 ml Light rum
4. 30 ml Blue Curacao liqueur
5. 30 ml Cream of coconut
6. 1 no Lemon slice
7.  2 sprigs Mint leaves

Directions
1. Place ice in a high ball glass to chill. Slice lemon for garnish.
2. Combine crushed ice, pineapple juice, rum, blue Curacao, and cream of coconut in
a blender.
3. Blend on high speed until smooth.
4. Pour into a chilled highball glass. Garnish with a slice of Lemon and a mint on top.

Mr.srirag  (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
275 gms Chicken joint (leg and thigh)
20 gms Butter
90 gms Onion, chopped
3 gms Tarragon, fresh or dried
110 ml Dry white wine
50 gms White grapes, halved and de-piped
15 ml Single cream
5 gms salt
8 gms Freshly milled black pepper
For the thickening:
6 gms Butter
6 gms Flour

Method:

1. In a small saucepan melt the butter, season the chicken joint with salt and pepper
and cook it in the hot butter till golden on both sides (approximately 5 minutes),
then remove it to a plate.
2. Now add the onion to the pan and cook that for about 5 minutes also, or until
softened, then return the chicken joint and sprinkle the tarragon over.
3. Pour in the wine, cover the pan with a tight lid, and simmer very gently for 20
minutes or until the chicken is tender – the length of the cooking time will depend on
its size. After that remove the lid and turn the heat up.
4. Let the sauce bubble and reduce slightly for about a minute, then whisk in the butter
and flour paste till the sauce has thickened a bit and then turn the heat down and
add the halved grapes and stir in the cream.
5. Allow them to heat through, then taste and check the seasoning, and serve the
chicken with the sauce poured over.

Ms.Samyuktha (BCTCA 2ND 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:

Student selected for the Chef of the day is Ms.FATIMA ( DFPCA) 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

•  180 ml Warm water 
•  50 gms Granulated sugar
•  07gms Active dry yeast
•  420 gms Refined flour
•  25 gms Unsalted butter softened
•  7 gms Salt
•  2 nos Large eggs room temperature
•  12 ml Water
•  10 gms Sesame seeds

Method :
1. In the bowl of a stand mixer fitted with the dough hook attachment, stir together the warm
water, sugar, and yeast until combined. Let it stand for about 5 minutes, or until foamy.
2. To the same bowl with the yeast mixture, add the flour, butter, salt, and 1 of the eggs. Knead
the mixture on medium-low speed for 10 minutes, or until the dough is smooth and elastic.
3. Scrape the dough down into a ball, and lightly oil the top of the dough and sides of the bowl.
Cover the bowl with plastic wrap and let it rise in a warm, draft-free spot (75°F) until it
doubles in size, 1 to 1½ hours.
4. Punch down dough and turn it on to a lightly-floured surface. Divide the dough into 8 equal
pieces. Pinch the corners of each piece together at the center and then flip them over. On a
clean surface, cup the ball with your hands and move it in a tight circular motion to shape
each bun. (This will create a tight ball with a smooth top.)
5. On a large, parchment-lined, rimmed baking sheet, place the buns seam-side down, about 3
inches apart.
6. Using the palm of your hand, flatten each ball to be 3 inches wide. Loosely cover the baking
sheet with plastic wrap and let the rolls rise in a warm, draft-free spot (75°F) until visibly
puffed, 45 minutes to 1 hour.
7. After 25 minutes of proofing, preheat the oven to 190° C or 375°F.
8. Once the rolls have finished rising, in a small bowl, whisk together 1 tablespoon of water and
the remaining 1 egg until combined. Brush the tops of the buns with the egg wash and then
sprinkle them evenly with the sesame seeds.
9. Bake for about 15 minutes or until golden brown. Remove the buns from the baking sheet
and let them cool completely on a wire rack, for about 30 minutes.

Ms.Charmi Naidu (BCTCA 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

• 2nos               Cod fillets, skinless
• 35 ml             Olive oil
• 300 gms         Fresh shiitake mushrooms, stemmed and thinly sliced
• 10 gms           Kosher salt and freshly ground black pepper
• 5 gms            Dried red chilli flakes
• 250 ml           Vegetable stock or low sodium vegetable broth
• 22 gms            cold butter
• 18 ml             Fresh squeezed lemon juice from 1 lemon
• 4 sprigs          Fresh parsley or chives, for garnish  

Method:

1. Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until barely starting to smoke.
2. Add the mushrooms, season with salt, pepper, and chili flakes, and cook, stirring occasionally, until well browned, 3 to 4 minutes.
3. Transfer to a warmed serving plate and set aside.
4. Season the fish with salt and pepper. Wipe out skillet, add the remaining olive oil, and return to medium-high heat until shimmering.
5. Add fish fillets and cook without moving until well browned on first side, about 3 minutes.
6. Carefully flip with a flexible metal spatula and cook on second side until just cooked through, about 2 minutes longer. Transfer to plate with mushrooms.
7. In the same skillet, add 1 cup stock and cook over high heat until reduced by half, about 2 minutes. Off heat, stir in butter and lemon juice.
8. Season to taste with salt and pepper. Pour over fish and mushrooms and serve, garnished with fresh parsley, chives, and/or lemon wedges.