Recipes

Ingredients:

• 4 ripe Bananas, peeled
• 150 gms Plain flour
• 12 gms Cooking soda
• 5 gms Salt
• 5 gms  Cinnamon powder
• 175 ml Milk
• 1 liter Oil, for frying
• 150 gms Powdered sugar, for coating & caramelizing

 

 

Chef of the day: Ramesh Singh (BCTCA 6th sem)

Method:

1. In a bowl, add the flour, cooking soda, and salt. Mix well.
2. Add the milk and 25 ml oil and combine with a hand whisk.
3. The consistency should be thick, like heavy cream, and be able to coat a spoon. Set aside.
4. Heat a pan with vegetable oil until it reaches 180 C or 350 F. Make sure you do not overfill the pan with oil, filling the pan 1/3rd deep with cooking oil.
5. Whilst the oil is heating up, peel the banana, cut in half and then slice lengthways in half so you have 4 pieces.
6. Dip each piece in the batter so it is fully coated and carefully place in the pan, cooking both sides until golden brown.
7. To tell if the oil is hot enough, drop a tiny bit of batter, the size of a pea into the oil.
8. If it sizzles and floats to the top immediately, the oil is hot enough.
9. Place the fritters on some kitchen paper to drain out the excess oil.
10. Ina flat pan, caramelize the sugar and let the caramel cool a bit, then drop the fried fritters and coat them evenly.
11. Place the sugar coated fritters on a wired rack and then dust them with finely powdered sugar. Sprinkle some toasted sesame seeds as garnish.
12. Serve immediately as they are or a blob of ice cream.

INGREDIENTS:

FOR BOTTOM LAYER:

• 300 g (10 oz.) glutinous rice, soak for 30 minutes in water
• 200 ml thin coconut milk (100 ml coconut milk plus 100 ml water)
• 2 pandan leaves, optional
• 1 teaspoon salt

FOR TOP LAYER:

• 200 ml thick coconut milk or coconut cream
• 2 large eggs plus 2 egg yolks
• 170 g (5 oz.) sugar
• 100 ml pandan juice (from 8-10 pandan leaves)
• 5 tablespoon all-purpose flour + 2 tablespoons corn starch

METHOD:

1. Mix all the ingredients for the bottom layer and steam on high heat for 20 minutes.
2. In the meantime, prepare the top layer. Mix the eggs, coconut milk, sugar, pandan juice and flour together. Stir until smooth. Cook over boiling water (using double boil method) until the mixture thickens slightly but still runny enough to pour.
3. After 20 minutes, take out the glutinous rice mixture, stir and flatten it with a spoon or hands. Make sure it is compact. Use a sieve to pour the egg mixture onto the rice mixture.
4. Steam on medium heat for 30 minutes. Let cool before cutting the Seri Muka into diamond-shaped or rectangle-shaped pieces.

INGREDIENTS:
FOR THE SAMBAL GORENG
• 100 gms Tomatoes chopped
• 25 gms Bird eye chilies chopped
• 100 Large shallot chopped
• 10 gms Garlic chopped
• 12 gms Fresh chopped galangal
• 10 gms Fresh chopped lemongrass
• 10 gms Shrimp paste
FOR THE UDANG BALADO (SPICY SHRIMP)
• 30 ml Vegetable oil
• 250 gms Large shrimp peeled and deveined
• 75 gms Onions sliced
• 20 ml Lemon juice
• 8 gms Sugar
• To taste Salt
• 20 gms Coriander leaves chopped

METHOD:
1. To make Sambal paste: Add the tomatoes, chillies, shallots, garlic, galangal (or ginger), lemongrass and shrimp paste to a food processor and process to form a curry paste. Keep the sambal paste aside.

2. To make the UdangBalado: Heat a large pan to medium high heat and add the oil.

3. Add the sliced onions and sauté for a few minutes till onions are translucent.

4. Add the sambal paste and sauté for 5 minutes, stirring continuously. It will cook through and become fragrant.

5. Add the shrimp to the sambal paste and sauté till the prawns change its colour and curl up.

6. Add sugar, lime juice and salt. Stir and cook 2-3 minutes, or until the shrimp cooks through. Adjust for sugar and salt to taste.

7. Serve with chopped coriander leaves and hot rice.

INGREDIENTS:

• 6 sheets Sushi seaweed aka nori
• 1 batch Prepared sushi rice
• 200 gms Sushi-grade raw salmon or desired raw fish of choice
• 100 gms Cream cheese sliced into strips
• 1 no Avocado sliced
• soy sauce for serving
• 5 gms Wasabi for serving

 

 

 

Chef of the day: Anurag Mishra(BCTCA6th sem)

METHOD:

• Place the seaweed on a bamboo mat, then cover the sheet of seaweed with an even layer of prepared sushi rice.
• Smooth gently with the rice paddle.
• Layer salmon, cream cheese, and avocado on the rice, and roll it up tightly.
• Slice with a sharp knife, and enjoy with soy sauce & wasabi.

Ingredients:

• 4 no             Fish fillets (avg. 175 gms each)
• 30 gms        Olive oil
• 12 gms        Rosemary leaves
• 10 gms        Black pepper (crushed)
• 20 gms        Refined flour
• To taste       Salt

For LEMON BUTTER SAUCE

• 80 gms        Butter
• 60 ml           Lemon juice
• 15 gms        Fresh parsley (chopped)
• To taste       Salt

Method:

1. Preheat the grill to high.
2. Brush the fish with the olive oil and season with rosemary, salt and freshly ground black pepper. Keep aside for 5 mins.
3. Dush the fish fillet with refined flour and shake it to remove excess flour.
4. Cook the fish under the grill until just cooked through (the flesh will be opaque and will flake easily when tested with a fork). This will probably take 6-8 minutes, depending on the thickness of the fillets.
5. Meanwhile, melt the butter in a small saucepan over medium heat, then add the lemon juice and parsley.
6. Cook until foaming, then pour over the fish.

Serve by garnishing with chopped parsley and accompanied with mashed potatoes & grilled vegetables.

Ingredients:

• 4nos skinless boneless chicken joints ( Leg and thigh)
• 90 gms Shallots chopped
• 10 gms Fresh thyme leaves
• 12 gms Fresh rosemary chopped
• 10 gms Fresh parsley chopped
• 6 gms Fennel seeds
• 250 ml White wine
• 75ml Olive oil
• To taste Salt
• 15 gms Flour for dusting
• 125 ml Chicken stock
• 6-8nos Cherry tomatoes halved
• 8 nos Green olives pitted
• parsley for garnish

Method:

1. Take a big bowl. Add joints of chicken. Combine chopped shallots, chopped herbs, fennel seeds, wine and half the olive oil and marinade for 2-3 hours in the fridge.
2. Take the chicken joints out of the marinade and brush off the herbs and shallots as much as possible, season with salt and set aside, reserve the marinade.
3. Preheat the oven to 180C/365F
4. In a large and deep pan brown chicken joints in 25 ml of olive oil over medium heat until golden but not cooked through, approximately 2-3 minutes on each side. Take it off the pan and set aside.
5. To the same pan, Add flour and sauté with oil till flour turns brown.
6. Now add ½ of the marinade and cook for couple of minutes to release the brown bits until the sauce thickens. Then reduce the heat to medium.
7. Add the rest of the marinade and stir, then add chicken stock, chicken joints, halved cherry tomatoes and olives, bring to a boil and move it to the oven.
8. Finish it off in the oven uncovered for 25 minutes.
9. The sauce should reduce by a third and will coat a spoon when tested for thickness.

Serve Chicken Provencal sprinkled with chopped fresh parsley with a side of rice or mashed potatoes.

Ingredients:
Caprese Pasta
• 500 gms penne pasta
• 150 gms cherry tomatoes
• 100 gms mozzarella perline
• 200 gms basil pesto
• 25 gms fresh basil leaves thinly sliced, for tossing with the pasta
Basil Pesto
• 150 gms fresh basil leaves
• 150 gms fresh parsley (or spinach, or kale)
• 150 ml extra virgin olive oil
• 75 gms freshly grated Parmesan cheese
• 100 gms pine nuts
• 1 no lemon
• 25 gms cloves of garlic
• 15 gms crushed red pepper flakes
• To taste salt

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

METHOD:

1. Bring a large pot of water to a boil. When boiling, add the pasta and cook to al dente, approximately 11 minutes. When the pasta is done, reserve 1 cup of the pasta water. Drain and set aside.
2. While the pasta is cooking, prepare the pesto. Toast the pine nuts over medium low heat until just starting to turn a golden brown.
3. In a food processor, combine all of the pesto ingredients together. Process until it reaches the desired consistency. Season to taste with additional salt, lemon, garlic, or red pepper flakes.
4. Slice the tomatoes in half into bite sized pieces. Slice the fresh basil leaves from the pasta ingredient list into thin slices.
5. Return the cooked pasta, pesto sauce, tomatoes, mozzarella, and fresh basil to the large cooking pot (or in a large bowl). Toss to combine. Add a little of the reserved pasta water as needed to loosen the sauce for even coating. Serve immediately.

Ingredients:-

1. 450 gms Carrots, Peeled & Diced
2. 600 gms Red Potatoes, Peeled & Diced
3. 100 gms Leeks, sliced into roundels
4. 200 gms Mayonnaise
5. 100 gms Single Cream
6. 75 gms Parsley, Finely Chopped
7. 15 gms Freshly Ground Black Pepper
8. 10 gms Ground Sea Salt
9. Cold Water
10. 20 gms Coarse Sea Salt

 

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

Method:
1. Peel the potatoes and carrots and peel and dice them into 1 ½ inch cubes.
2. Place the red potatoes, and course sea salt into a large pot. Cover with cold water by 2-inches.
3. Place over high heat and bring to a boil. Cook until the potatoes are tender.
4. While potatoes are 3/4th cooked, add the carrots to the potatoes and cook till both turn tender.
5. Drain the potatoes and carrots, and then allow them to cool for 15 minutes.
6. Place the drained potatoes and carrots into a large bowl. Add the mayonnaise, parsley and single cream and then stir to combine.
7. Season with salt and pepper.
8. Place it on top of a salad plate and lettuce.
9. Garnish with chopped parsley and roundels of leeks.

Ingredients
For the sweet pastry
• 165g Plain flour, plus extra for dusting
• 25g Almond powder
• 120g Chilled unsalted butter, cubed
• 55g Caster sugar
• 1no free-range egg
For the custard filling
• 700ml Pint full-fat milk
• 7nos Free-range egg yolks
• 90g Caster sugar
• A pinch Freshly ground nutmeg

 

Method
For the pastry:

1. Stir the flour and almond powder together in a large bowl, then add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar.
2. Add egg to the flour and mix it gently till it forms a soft dough.
3. Do not knead the dough. Gently bring it together and place it on a work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Leave to chill in the fridge for 30 minutes.
4. Preheat the oven to 200C.
5. Roll out the sweet pastry into a a thin sheet, and cut 4 inches discs.
6. Lline the muffin tray moulds with the pastry circle. The pastry should overlap the top of the moulds by a few millimetres, so that you can crimp the edges if you wish.
7. For the custard filling, warm the milk in a saucepan, and beat the egg yolks and sugar together in a separate bowl until pale and creamy.
8. Pour the milk onto the egg yolk mixture and stir well, creating little bubbles.
9. Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases.
10. Sprinkle a small pinch of ground nutmeg into the middle of each tart.
11. Bake the tarts in the oven for about 25 minutes at 200 C. Bring the temp down to 170C for the final 10 minutes.
12. You are looking for a very slight dome on the custard, indicating that it is baked.
13. Cool in the tin for 30 minutes and then carefully remove from the moulds. The base of the tarts should be perfectly baked through, without having over-cooked the custard filling.
14. If the custard domes too much this indicates that you have over-cooked the custard, it will have boiled, and will sink back down leaving a big dip. If this does happen you can help rescue it by removing the tarts from the oven immediately and placing the tin in cold water on a cold surface.

Ingredients: 

300 gms Refined flour
200 gms Wheat flour
 Cumin seeds – ½ tsp
 Ajwain / carom seeds – ½ tsp
 Baking pwd – ¼ tsp
 Ghee – 1 tsp
 Oil – 2 tsp
 Salt to taste

 

 

 

Chef of the day: (V.Aditi  BCT&CA  5th sem  )

For Stuffing:
 Onions sliced – ½ cup
 Poha / pressed rice – ½ cup
 Red chilly pwd – ½ to ¾ tsp
 Cumin pwd – ¼ tsp
 Coriander pwd – ¼ tsp
 Chaat masala pwd – ¼ tsp
 Lemon juice – 1 tsp
 Oil to fry
 Salt to taste

METHOD:
1. In a bowl, add flour, salt and lemon juice and mix well. Add warm water, little by little, to make a smooth yet pliable dough. Cover with a damp cloth and leave aside for 20 mts.
2. Slice onions and red chili powder, coriander powder and jeera powder mix well. Don’t add salt till the end.
3. To prepare the samosa pastry, make lemon sized balls of the dough and leave them covered while you roll the balls into thin rotis.
4. Make two rotis that are 3 inches in diameter. Smear a little oil all over one roti and place the other roti over it. Sprinkle some flour on the work surface and roll it into a thinner and larger roti. Keep aside the prepared roti and cover with a kitchen towel till you prepare all rotis in the same manner with rest of the balls.
5. Heat a tawa or skillet on medium flame. Place a roti on the tawa and allow to cook slightly for approx 18-20 seconds on each side. Do not allow to cook completely. Remove from tawa and slowly seperate the two rotis.
6. Prepare with rest of the rotis likewise and keep them covered with a kitchen towel.
7. Cut each roti into three inches wide and 6 inches long strips and keep aside. Add salt to the onion filling just before you begin to stuff the samosa pastry with the filling.
8. Roll the roti strip into a triangle and stuff it with filling and seal them with the flour paste.
9. Prepare samosas with rest of the pastry sheets. Cover the prepared samosa with a kitchen towel and allow to sit for 10 to 15 mts.
10. Heat oil for deep frying in a heavy bottomed vessel. Once the oil is medium hot, reduce flame to low-medium, add 4 to 5 samosas into the oil carefully and allow to cook on both sides till they become golden brown. Do not cook on high flame.
11. Remove the fried golden brown samosas onto an absorbent paper.
12. Serve it with mint chutney