Recipes

Ingredients

• 75 gms Mayonnaise.
• 12 gms Lemon juice
• 5 gms Kosher salt
• 5 gms Freshly ground Black pepper
• 3 nos Sweet Apples, cored and chopped
• 175 gms Seedless red grapes, halved
• 250 gms Thinly sliced Celery
• 100 gms chopped, slightly toasted walnuts
• Lettuce

 

 

Method:

1.Make the dressing:

In a medium sized bowl, whisk together the mayonnaise, lemon juice, salt and pepper.

Cut the apple, celery in to pieces and cut the grapes into half. Chop the walnuts.

Add the apple, celery, grapes, and walnuts to the dressing bowl.

Stir the apple, celery, grapes, and walnuts into the bowl with the dressing.

2. Serve:

Spoon salad onto a bed of fresh lettuce and serve.

Ingredients

 

• 1 tablespoon hot water
• 1 tablespoon instant coffee powder
• 1 tablespoon honey or granulated sugar (see note)
• 2 ounces (1/4 cup) vodka
• 1 – 1 1/2 ounces (2-3 tablespoons) Kahlua
• 1-2 ounces (2-4 tablespoons) whole milk or nut milk
• 1/4 teaspoon vanilla extract

 

 

Method:

1. Combine the hot water, instant coffee, and honey in a bowl. Using an electric mixer, whip until fluffy and light, 2-3 minutes. Alternately, you can do this with a hand frother too.
2. Fill a glass with ice. Add the vodka, Kahlua, and a splash of vanilla. Stir. Pour the milk over and stir to combine. Spoon the whipped coffee overtop. Gently stir and enjoy!

Ingredients

For the Dabeli Masala Powder

• 3 dried red chillies
• 10gms coriander seeds
• 10gms cumin seeds
• 6-7 cloves
• 2 inch piece of cinnamon stick

For the filling

• 3 boiled & mashed/grated potatoes, 
• 50 ml date & tamarind chutney
• 15 ml lime juice
• 20gms Dabeli masala
• 5gms sugar
• 12ml oil
• 15ml butter
• Salt to taste

Other ingredients

• 4 nos pav bread
• 10 gms masala peanuts
• 3-4 tbsp pomegranate arils
• 25 gms Nylon sev, as required
• 5 gms  finely chopped coriander leaves
• 100 gms  finely chopped onions
• Red chilli garlic chutney, as required
• Date & tamarind chutney, as required.                                                                                                                                                                                                                                                                                                                                                                                                                     

Chef of the day: Yeshwanth Verma (BCTCA 4th Sem)

 For the Dabeli masala powder

• Dry roast the ingredients in a skillet over low heat until fragrant. Transfer to a blender, let it cool completely, then blend to a fine powder.
• Heat oil in a heavy bottomed pan, add in roasted peanuts, toss it in the oil for a minute.
• Add red chilli powder, turmeric powder and salt to taste. Toss to coat the spices with the peanuts. Cook for another 2 minutes on medium heat. Switch off the heat, transfer to a plate.

For the filling

1. Heat oil & butter in a pan. Add mashed potatoes, along with salt, sugar, dabeli masala & 2-3 tablespoons of water. Mix well, and sauté until the spices are fragrant and cooked well.
2. Now add date-tamarind chutney and lime juice. Mix well, and cook till the mixture becomes dry and leaves the sides of the pan.
3. Transfer the mixture to a serving platter and spread it evenly, top with masala peanuts, finely chopped cilantro, chopped onions, pomegranate arils & nylon sev.

To assemble the dabeli

1. Slit the pav horizontally without cutting all the way through. Spread red chilli garlic chutney on one side and date-tamarind chutney on the other side of the pav.
2. Place a layer of the potato stuffing; top it with finely chopped onions and masala peanuts. Prepare the remaining 3 pav’s in the same way.
3. Heat 2 tablespoons of butter in a skillet, toast the dabeli on both sides, pressing it slightly, till done.
4. Roll the sides of the dabeli in nylon sev, so that the sev sticks to the mixture on all 3 sides. Serve with more masala peanuts & chopped onions on the side.

INGREDIENTS:

• 185g unsalted butter
• 185g best dark chocolate
• 85g plain flour
• 40g cocoa powder
• 15g coffee powder
• 50g white chocolate
• 50g chocolate chips ( or chunks)
• 3 large eggs
• 175g golden caster sugar
• 125 gms brown sugar

 

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

METHOD:

1. Preheat the oven to 180 degrees C / 350 degrees F and prep a 8×8-inch baking pan with parchment paper.
2. Melt the butter gently in a pan sitting on a double boiler. Melt the chocolate in a double boiler and keep it aside.
3. In a large bowl, combine melted butter, eggs, vanilla extract, and coffee then mix together well.
4. Add the white and brown sugars to the mixture and whisk together well.
5. Sift cocoa powder, flour, and salt into the bowl and mix until just combined.
6. Pour in the dark chocolate into the mix.
7. Toss in ¾th chocolate chips (or chunks) and fold into the batter.
8. Add batter to pan and smooth to the edges. You can add more chocolate chips to the top before baking if desired.
9. Bake for about 30 minutes or until the center is just set. You’ll notice the center does not wiggle when the pan is moved.
10. Add the remaining 1/4^th chocolate chips on top of the brownie and bake for 5 more minutes.
11. Brownie is ready. Take it out of the oven. Rest it till it just comes to room temperature. Then cut and serve along with chocolate sauce.

Ingredients:
 Whole Milk               : 2 liters
 Lemon juice              : from one no.
 Maida                         : 15 gms
 Cooking Soda            : 5 gms
 Powdered Sugar       : 250 gms
 Cardamom powder  : 1/2 tsp
 Almonds                     : 50 gms
 Pistachios                   : 50 gms

 

 

 

Chef of the day: Rohith Kumar (BCTCA 4th Sem)

METHOD:
1. Take 1 liter milk in a wide and heavy bottom pan. Put it to boil.
2. Once it comes to a boil, switch off the flame and remove the pan from the stove. Add in the lemon juice till the milk starts to curdle.
3. Using a strainer, drain the liquid and keep the paneer/chenna aside.
4. In another heavy bottom pan, put the remaining milk to boil.
5. Continue boiling till the milk starts to thicken. Stir the mixture continuously. Keep the flame at medium-low heat.
6. Add roasted nuts and pinch of saffron to the thickened milk and cool it down.
7. Rub the chenna into a smooth paste. Add flour and baking soda and rub it well. Rest it for an hour.
8. Make small 1 rupee coin size balls of chenna mixture and flatten the balls in the palm.
9. Make thin sugar syrup and boil it gently. Add the chenna flattened balls into the syrup and poach them till they swell 1 ½ times to its original size.
10. Turn the fire off and let the chenna balls simmer in the liquid for another 5 minutes. This will help the chenna balls to swell more.
11. Strain the balls and bring them to room temperature. Add them to the rabdi prepared earlier.
12. Garnish with saffron strands, pistachios, almond flakes and serve chilled.

INGREDIENTS

Refined Flour     470 gms
Coco powder       30 gm
Sugar                    500 gm
Eggs                      8 Nos
Baking powder   15 gm

 

 

 

 

Chef of the day:Soundarrajan (BCTCA 4th sem) 

PROCEDURE :-

1. Scale the ingredients.
2. Sift all the dry ingredients together in a bowl.
3. Add egg white and sugar in a mixing bowl and beat it until soft peaks are formed. Keep it aside.
4. Add egg yolk and the remaining sugar in another mixing bowl and beat it until it turns to plain yellow colour.
5. Combine the egg white and egg yolk mixture by cut and fold method.
6. Add the dry ingredients batch by batch slowly into the egg mixture.
7. Mix until the flour is incorporated into the batter.
8. Transfer the batter into a baking mould and bake it at 370 F for 25 to 30 min.
9. Cut the pastry into the desired shape.
10. Whip the cream with icing sugar and do the icing. Pour the prepared ganache over the cake.
11. Serve chilled.

Chef of the day: Divya (BCTCA 4th sem)

FOR FILLING

• 500 gms Potatoes boiled and peeled
• 6 green chillies
• 2 inches ginger
• 150 gms Onions
• 5 gms Ajwain
• Turmeric powder
• Coriander leaves
• Salt as per taste
• 15 gms Amchoor powder

FOR TEMPERING

• 12 gms Mustard seeds
• 07 gms Cumin seeds
• 5 gms Hing
• 2 sprigs curry leaves
• 50 ml Oil for tempering

 METHOD:

1. Heat oil in a pan, add mustard seeds. When the mustard seeds starts to splutter, add curry leaves and hing and fry for few seconds. Add the chopped ginger & green chilli and sauté it for couple of minutes in medium flame.
2. Boil the potatoes and mash it coarsely and kept it aside. Add these coarsely mashed potatoes to the pan and mix well.
3. Add turmeric powder, Chilli powder, salt and chopped coriander leaves to the pan and stir well.  
4. Allow the filling to come to room temperature and make lemon sized balls out of the filling and set it aside.
5. In a mixing bowl, add besan flour, rice flour and turmeric powder, red chilli powder and mix well. Then add water little by little and mix well and make a smooth batter. If needed, strain the batter to remove any lumps.
6. Add ajwain, chopped coriander leaves. Add a pinch of baking soda. It makes pakoda fluffy.
7. Add each dumpling to the besan batter and nicely coat them with the batter using a fork.

1. Slowly drop into hot oil and deep fry. Stir occasionally.
2. Fry till they become crisp and golden brown.
3. Remove the bondas and drain onto a paper towel.  Serve hot with tomato ketchup and masala Chai.

Ingredients 

Chicken                  -250gm
Onion                     -100gm
Tomato                  -50gm
Green chilli           -30gm
Garlic                      -15gm
Ginger                    -15gm
Bay Leaf                 – 3 nos
Coconut Paste       -25gm
Turmeric Powder -5gm
Coriander leaves  -1bunch
Salt                          -to taste
Potatoes                 -125gm

Chef of the day: Nischal Chandra(BCTCA 1st sem)

To Roast & Grind
Dry red chillies        -20gm
Coriander seeds      -25gm
Raw rice                    -15gm
Black pepper corns -15gm
Cumin seeds             -15gm
Fennel seeds             -10gm
Poppy seeds              -15gm
Channa dal                -15gm
Cinnamon                  -15gm
Cloves                         -10gm
Cardamon                  -10gm
Dry Coconut              -25gm

For Tempering
Oil                              -45ml
Mustard seeds         -10gm
Bay Leaf                    -10gm
Curry leaves             -1 sprig

Procedure:

1. Wash and marinate chicken with chilli powder, turmeric powder, salt and mix everything well, cover and keep aside.
2. Heat a pan, dry roast all the dry ingredients, Cool for 15-20 mins and grind it to a coarse paste.
3. Heat oil in a pan, add mustard seeds allow to pop, then add bay leaves.
4. Add ginger garlic paste & curry leaves and stir fry for a minute. 
5. Now add finely chopped onions and sauté till golden brown. 
6. Add chopped tomatoes and sauté until it turns soft.
7. Add marinated chicken, ground masala paste, salt and cook on a medium flame.
8. Add coconut paste, adjust water to desired consistency then cook till chicken gets soft and tender.

INGREDIENTS

Whole Urad dal       200gm
Rajma                        50gm
Onions                       50gm
Green chillies           30gm
Ginger garlic pasate 15gm
Tomatoes                    250gm
Cumin seeds               15gm
Cloves                           5gm
Cardamom                   5gm
Cinnamon                    5gm
Bayleaves                     3gm
Red chilli powder        15gm
Fresh cream        50gm
Kasooori methi  5gm
Butter                   100gm
Salt                        To taste

Chef of the day: Vijay Varma(BCTCA 4th sem)

PROCEDURE:

1. Soak whole urad dal & Rajma overnight. 
2. Drain,rinse and pressure cook until soft.
3. Heat oil in a thick bottomed vessel add the whole spices.
4. Add chopped onions and sauté until golden brown colour.
5. Add ginger garlic paste, slit green chillies and cook for 5 mins or till raw smell of ginger garlic
6. Puree the tomatoes and add in the tomato puree, Red chilli powder to the onion masala  & cook until the oil leaves the gravy.
7. Add the cooked dals and simmer until it thickens. 
8. Once the dal blends in well with the spices and onion masala, slightly crush the rajma and urad dal. 
9. Add the butter, kasoori methi and simmer on a very low flame for another 5-10mins.
10. Finish by adding fresh cream and chopped coriander leaves.

 

INGREDIENTS :

• 250gms moong dal
• 150gms ghee
• 200 ml water
• 250 ml milk
• 25 gms chopped almonds
• 200 gms sugar
• 100 gms Khoya
• 5 green cardamom
• 10 gms pistachios
• 25 gms chopped cashews
• 1 gm Saffron

Chef of the day: Sai teja (BCTCA 4th sem)

FOR GARNISH :

• 1 piece Chandi Warq
• 10 gms Almond slivers

METHOD :

1. Wash and soak the moong dal for 2 hours.
2. Par boil the moong dal till 3/4^th Drain, Coarsely mash the dal with a wooden spoon and keep aside.
3. Heat 50 gms ghee in a non-stick pan. Add moong dal, lower heat and mix well.
4. Sauté, stirring continuously, till golden brown or for 20-25 minutes.
5. Add sugar and 200ml water to the dal. Cook till sugar dissolves completely
6. Heat 150ml milk in another non-stick pan. Add generous pinch of saffron and mix well for 1 minute. Switch off heat.
7. Add saffron milk to moong dal and mix well along with the rest of the milk.
8. Add khoya to moong dal mixture along with cardamom powder, chopped pistachio, cashew nuts and half of almond slivers.
9. Cover and cook for 5 minutes on low heat. Remove lid, mix till the dal is completely cooked and ghee is released. Switch off heat and transfer in a serving dish.
10. Serve hot garnished with chandi ka warq, saffron and remaining almond slivers.