Recipes

Ingredients

• • • • 300 gms       Tiger prawns
• 15 gms          Garlic cloves
• 85 ml            Olive Oil
• 100 gms       Ripe tomatoes
• 30 gms         Spring onions
• 50 gms         Green cucumber
• 25 gms          Celery sticks
• 10 gms         Walnuts
• 2 sprigs        Parsley
• 20 gms         Mayonnaise sauce
• 25 ml            Chili sauce
• 25 ml           Sherry vinegar or wine vinegar

Chef of the day: YUVRAJ SINGH ( BCT&CA 5th sem)

• 12 gms     Caster sugar
• 2 nos        Lemon
• 4 slices    Sour dough bread or 1 ciabatta loaf
• 10 gms     Black pepper powder
• 6 nos        Black olives

Method

1. De-vein the prawns and clean them. Add salt and pepper and toss it on a hot skillet. Toss till the prawns are cooked.
2. Chop the garlic cloves and add half of it to the prawns and toss further.
3. Chop celery, tomatoes, spring onions, parsley and mix them in a bowl and add the remaining chopped garlic and olive oil. Season it with salt and pepper. Mix well.
4. Mix the mayo and chili sauce and mix it well.
5. Squeeze half lemon to the tomato salsa.
6. Slice the sour dough bread or ciabatta loaf. Brush it with olive oil and grill it on hot griddle.
7. Spread the chili mayo on the toasted bread.
8. Spread the tomato salsa on the toast and sprinkle chopped parsley.
9. Spoon out the prawns on top and garnish with parsley and sliced black olives. Serve them immediately.

Ingredients:

½ KG             Mutton mince
150 gms         Mutton fat
100 ml           Mustard oil
5 gms             Whole ginger, cut into juliennes
12 gms           Dry ginger powder
2 gms             Asafoetida (Hing)
A pinchSaffron
250 gms       Curd
10 ml            Oil
10 gms          Green Cardamom
5 gms            Bay leaves
5 gms            Cloves

Chef of the day: KARISHMA PILARE (BCT&CA 3rd sem)

5 gms       Cinnamon stick
150 gms   Onions
10 gms     Dried Fenugreek leaves
10 gms     Royal Cumin seeds
30 gms    Ginger garlic paste
10 gms     Black pepper powder
10 gms     Cumin powder
5 gms       Fennel powder
150 ml     Milk
500 ml    Water

For tempering
25 gms    Ghee
10 gms    Crushed garlic
5 gms      Dried Fenugreek leaves
10 gms    Fennel seeds

METHOD:

1. Pound the meat on a smooth stone with a wooden mallet.
2. Add fat and pound further.
3. Add powdered cardamom, ginger powder, julienned ginger, pinch of saffron and salt and mix well and make a smooth paste.
4. Make round balls around 1 inch in diameter and keep aside in a refrigerator.
5. Beat the curd well and add a 10 ml of oil and mix well.
6. Heat mustard oil in a large pan and add hing.
7. Add whole garam masala and let them crackle.
8. Add the ginger garlic paste and sauté for a min.
9. Add the sliced onions and sauté till the onions are translucent. Cook on a slow flame to get this gentle colour. Take half of the onions and make a fine paste and add it back to the gravy.
10. Add beaten curd, and gently cook the mixture.
11. Add water and rest of the powders and bring to boil and simmer slowly.
12. Place the meat balls gently into the gravy and without stirring, cook the meat balls. After the gravy thickens, reduce the flame and simmer further.
13. Hear ghee and mustard oil mix in a flat pan.
14. Add fennel seeds, remaining cardamom.
15. Once they burn, sprinkle on top of the sauce.
16. Serve the Gushtaba with rice and naan.

Ingredients:

• 30 ml Vodka  
• 30 ml Blue Curacao
• 10 ml Lemonade
• 100 ml Crushed Ice

For Garnish

• 2 nos Fresh Cherries
• 1 no Orange Slice

 

 

Bartender of the day: A Pooja(BHM&CT 3rd sem)

Preparation

1. Put crushed ice in to the glass and pour vodka & curacao over it.
2. Stir them well & top up with lemonade.
3. Garnish with cherry & orange slice.

INGREDIENTS

Channa dal              260gm
Ginger                       25gm
Green chillies          30gm
Coriander leaves     8 sprigs
Cumin Seeds            12 gms
Turmeric powder    6 gms
Mint                           6 sprigs
Salt                             To taste
Oil                               1.5 litres (For frying)

 

 

Chef of the day:  Nisha sharma (BCTCA  1st Sem)

PROCEDURE

1. Wash and soak the channa dal overnight.
2. Grind the chopped ginger,chillies,coriander & mint coarsely and keep it aside.
3. Grind the channa dal coarsely and add salt and turmeric powder. Mix well. 
4.  Add the coarsely ground ginger chilli mixture to the dal and mix well.
5. Heat oil in a kadai till it is slightly smoking.
6. Take around table tennis ball size mixture and shape into round patties by patting into a flat disc.
7. Place the discs gently into the hot oil and deep fry until golden brown colour.
8. You can also shallow fry on a griddle until slightly coloured.
9. Serve hot with coconut or mint chutney.

Ingredients:

• 450 gms          Refined Flour
• 450 ml            Milk
• 2 nos                Eggs
• 125 gms           Oats
• 15 gms             Baking Powder
• 50 gms            Sugar
• A pinch           Salt
• 75 gms             Unsalted Butter
• 250 gms          Raspberry coulis
• 40 ml               Maple Syrup to drizzle
• 20 gms            Fresh Raspberries

Chef of the day:  Purnachander Reddy (BCTCA  6th Sem)

 Method:

1. In a medium bowl, whisk together the flour, oats, baking powder, sugar and salt.
2. In a separate medium bowl, whisk together the milk, egg and half the melted butter. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the smashed raspberry coulis.
3. Place a non-stick pan or griddle over medium-low heat. Grease it with oil (optional). Drop 75 gms of the batter onto the hot pan, spacing the pancakes at least 2 inches apart.
4. Once bubbles form, flip the pancakes once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve the pancakes with maple syrup and additional fresh raspberries.

Ingredients

• 500 gms           Refined flour
• 450 gms           Hazelnuts (finely grounded)
• 125 gms            Sugar
• 125 gms            Brown Sugar
• 12 gms              Cinnamon powder
• 2-3 gms            Salt
• 4 gms                Cloves powder
• 250 gms           Butter, cold and cubed
• 3 nos                 Eggs, lightly beaten
• 6 gms                Lemon zest, grated
• 300 gms           Raspberry jam, seedless
•  
• 25 gms Confectioners’ sugar for dustin

Method:

1. In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon zest; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled.
2.   Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each.
3.  Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10×6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough (return dough to the refrigerator if needed).
4.  Bake at 350° for 40-45 minutes or until bubbly and crust is browned. Cool completely.
5.  Cut them into triangles and dust with confectioners’ sugar if desired and serve.

Ingredients:
1 Kg                   Lamb cubes (boneless)
100 gms           Carrots
12 gms              Pepper corns
2 gms                Bay leaf
5 sprigs             Fresh Thyme leaves
40 ml                Olive Oil
100 gms           Butter
150 gms           Onions
25 gms             Garlic
150 ml              Red Wine
300 ml             Lamb stock
35 gms              Tomato paste

For Service
400 gms          Mashed Potatoes
5 sprigs            Parsley (Chopped)

Chef of the day:  Rajshekar (BCTCA 4th Sem)

Method:

1. Pre heat the oven to a moderate heat (upto 150 degree C).
2. Trim excess fat from the lamb. Cut into 1 inch cubes. Brush all over with oil, then season with salt and pepper.
3. Heat a large frying pan on high. When hot, add lamb and sear until browned. Turn over to brown the other side. Take the lamb pieces and keep it aside. |In the same pan, add carrot, thyme, bay leaf and peppercorns.
4. Add the lamb pieces into the carrot thyme mix and shift the meat into a casserole dish. Make a blonde roux with the flour in the same pan and keep it aside.
5. Take a pan and add butter and olive oil mix and then add cubed onions, chopped garlic and sauté till onions turn translucent. Add red wine and tomato paste and then simmer for 1 minute. Season the liquid with salt and pepper and turn the pan off.
6. Spread the mix over the lamb in casserole dish so that it’s carefully spread over the meat. Shift the casserole by covering the dish into the oven and bake it slowly for 1 ½ – 2 hrs.
7. Remove from the oven and season with salt if needed.
8. Strain the cooking sauce through a sieve or colander into a saucepan, then simmer the strained liquid for about 5-10 minutes or until reduced to a pouring sauce. Add the meat back in.
9. Serve ragout over mashed potatoes. Sprinkle with fresh parsley

Ingredients

• 6 nos  Blackberries
• 4 nos Strawberries
• 45 ml Gold rum (bourbon is fine too)
• Few drops Bitters
• 12 ml Honey
• 5 ml Lemon juice
• 5 gms Fresh rosemary 
• 10 ml 151 proof spiced rum ( for Flame effect)

 

 

Method of Preparation:

1. Combine the blackberries, strawberries, Golden Rum, bitters, honey, lemon juice and rosemary in a cocktail shaker. 
2. Muddle, squishing the berries to release the juices. Add ice and shake to combine.
3. Strain into a goblet or wine glass. Top with a dash of 151 proof spiced rum.
4. Then using a lighter, light the drink on fire. You can sprinkle with cinnamon to ignite sparks.
5. Blow the flame out, and then add a cube of ice to chill. Drink!

Ingredients

Refined flour               330 gms
Baking powder            8gms
Kosher salt                    2gms
Unsalted butter            227 gms
Sugar                              350 gms
Butter milk                    260ml
Eggs                                4nos
Semi-sweet chocolate  113gms
Vanilla extracts             few drops

 

 

 Chef of the day:  Sravya (BCTCA 2nd Sem)

Method:

• Preheat the oven to 180c. Butter and flour 2 (9-inch) cake pans and line the bottoms with parchment paper. Wrap the pans with cake strips.
• In a large bowl, whisk together flour, baking powder, and salt.
• In a large mixing bowl of a planetary mixer beat butter on medium speed until creamy. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until well combined before adding the next.
• In a liquid measuring cup, whisk together 240ml of buttermilk and vanilla.
• With the mixer on low, add one-third of the flour mixture. Alternate with half of the buttermilk mixture, and continue alternating with the remaining flour and milk mixture.
• Reserve 330g of batter in a bowl. Divide the remaining batter among the two cake pans.
• Melt the chocolate in the microwave in 20 second intervals, stirring between each, until smooth. Or melt in a double boiler. Add to the reserved cake batter along with the remaining 20ml buttermilk, and stir until fully combined.
• Dollop the chocolate batter over the plain batter in the pans. Using the tip of a knife, swirl both batters together.
• Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 20 minutes. Remove and cool completely on a wire rack.   
• De-mould the cake and cut and serve.

Ingredients:

1 Loaf          White Sliced bread

175 gms       Raisins

Egg Mixture:

3 nos           Eggs

400 ml         Milk

250 ml         Thickened Cream

40 gms        Un-slated Butter

 

Chef of the day:  Shravani (BCTCA 6th Sem)

125 gms       Sugar

5 gms          Cinnamon powder

6 ml            Vanilla essence

For Finishing:

30 gms        Un-slated butter – for greasing the tray

20 gms        Un-salted butter – for brushing after baking

45 gms        Icing Sugar – For dusting

Method:

• Pre-heat oven to 180°C/350°F.
• Egg Mixture: Place eggs in a large bowl, whisk briefly. Add remaining Egg Mixture ingredients and whisk.
• Soak Bread: Arrange bread and raisins, in a tray. Pour egg mixture over the bread, then set aside for 3 minutes to allow egg mixture to soak through the bread.
• Drizzle then bake: Drizzle over melted butter, then bake in the oven for 25 – 30 minutes or until golden on top and the inside is set but still slightly wobbly (poke to check).
• Brush with remaining melted butter (optional), then dust with icing sugar.
• Serve – rest for a few minutes, then cut & serve immediately, with toppings of choice!