Recipes

INGREDIENTS

URAD DAL ( SPLIT)     500 gms
RICE                                  250 gms
ONIONS                           120 gms
GREEN CHILLIES         30 gms
GINGER                            20 gms
CUMIN SEEDS                10 gms
BAKING SODA                 7 gms
SALT                                    As per taste
CORIANDER LEAVES     3 sprigs
OIL ( for frying)                 2 litres

 

Chef of the day: (Rahul sai  BCT&CA  1st sem  )

METHOD:
1. Soak rice and urad dal for 3hrs.
2. Grind them separately to a fine paste.
3. Add baking soda and mix it well to the batter.
4. Fine chop ginger, add them to the rice urad batter.
5.Chop onions, green chillies and coriander and mix them with the batter.
6. Heat oil in a thick kadai.
7. Drop small ball of the batter into the oil and fry the punnugulu till they are brown and crispy.
8. Serve it with peanut chutney.

Ingredients

• 1 whole chicken skin on.

For Paste

• 250 gms Red onions
• 8 cloves garlic
• 25 gms chest nuts
• 7 gms black pepper powder
• 10 gms coriander powder
• salt or to taste
• 30 ml vegetable oil
• 5 pieces candle nuts (or macadamia nuts)

Whole spices

• 7 gms ginger (peeled, crushed)
• 2 stalks lemongrass
• 25 gms galangal
• 2 pieces kafir limes leaves
• 2 pieces bay leaves

Coconut milk mixture

• 200 ml coconut milk
• 200 ml water

Method:

1. Put the chest nuts, half of the onions, garlic, pepper powder, coriander seed powder, and salt into the food processor to make a thick consistent paste.
2. Pour the vegetable oil into a pan, and heat it.
3. When hot, add the rest of the sliced onions, and sauté for a few minutes till they turn translucent.
4. Now pour the spice paste into it and stir fry till the raw smell of the spice paste goes off.
5. Add to it the additional spices: ginger, galangal, bay leaves and lemongrass, and kafir lime/ etrog/ lemon leaves. Keep stirring for 4-5 minutes or until fragrant. 
6. Add the chicken, cut into small pieces, and stir it till the spices are coated well.
7. Pour the coconut milk and water into pan. Stir to mix with spice paste & chicken. making sure that every piece of chicken is partly immersed into the mixture. 
8. Cook for an hour or until chicken is tender. Serve with steamed rice.

Main Ingredients
• 250 gms Arhar dal
• 200 ml Tamarind Water

75 gms Madras Onions ( Peal Onions)
• 1 no White Radish
• 70 gms Carrot
• 50 gms Ripe Tomatoes
• 2 nos Drumstick , cut into 1 inch pieces
• 20 gms Turmeric powder
• As per taste Salt

Ingredients to be Roasted & Ground
• 25 gms Coriander Seeds
• 15 gms Channa dal
• 5 gms White Urad Dal (Split)
• 6 gms Dry Red Chillies
• 5 gms Methi Seeds
• 25 gms Fresh coconut

Ingredients for Seasoning
• 10 gms Sesame (Gingelly) Oil
• 5 gms Mustard seeds
• 2 gms Asafoetida (hing)
• 2 sprig Curry leaves
• 2 sprig Coriander leaves , finely chopped

Chef of the day: (Maha Shiva Sai satwik  BCT&CA  1st sem  )

Procedure :

1. Cook the Arhar dal in a pressure cooker adding double the quantity of water until you hear three whistles. After a couple of whistles, turn the heat to low and simmer for 3 to 4 minutes. .
2. Once the pressure is released, open the cooker and whisk the dal until smooth. Keep this aside.
3. Prepare the tamarind water by soaking in warm water and extract the pulp and keep it aside. Cut the vegetables and keep aside.
4. Heat a small pan. Add bengal gram, urad dal; roast them on a medium heat until the dal is well roasted and has turned browned.
5. Add the coriander seeds, methi seeds and red chilies and roast for about a minute.
6. Once the seeds are roasted well, add the grated coconut and roast until the aroma comes through and turn off the heat.
7. Once cooled, grind the mixture in a mixer grinder to make a powder. Keep this aside.
8. Take a deep pan, add sesame oil and heat it to a medium heat. Add mustard seeds, hing, curry leaves and crushed red chilli.
9. Add the cut carrots, radish, drumstick, chunks of onions, turmeric powder, salt and the ground sambar powder. Cook for a couple of minutes making sure the vegetables do not burn. Sprinkle water to slow the cooking process.
10. Add the tamarind pulp to the vegetables and cook for another 5 minutes.
11. Add the cooked dal to the tamarind vegetables. Stir well to combine.
12. Check the salt and adjust to suit your taste. Give the Arachuvitta Sambar a brisk boil for a couple of minutes. Adjust the consistency of the Sambar by adding water and then simmering for a few more minutes.
13. Once done, turn off the heat and stir in the chopped coriander leaves and transfer the Arachuvitta Sambar a serving bowl.
14. Temper the sambar with ghee and sesame oil. In a small pan, add the sesame oil & Ghee.
15. Once the oil is hot, add the mustard seeds, red chillies, curry leaves and allow it to crackle. Finally add the asafoetida powder to oil and stir. Turn off the heat.
16. Add this tempering to the Arachuvitta Sambar, stir and serve hot.

Ingredients

Fresh mango pulp       200 gms
Hung Curd,                  500 grams
Saffron strands            A few
Warm milk                  15 ml
Powdered Sugar          150 gms
Cardamom powder     6 gms
Nutmeg powder          a pinch
Almond slivers            15 gms
Pistachio slivers          10 gms

Chef of the day: (Nigel Peter BCT&CA 5th  sem  )

Method:

1. Combine the saffron and warm milk in a small bowl, mix well and keep aside.
2. Place the hung curd in a deep bowl and whisk well.
3. Add the mango pulp and powdered sugar to the hung curd and whisk again well.
4. Add the cardamom powder, nutmeg powder, saffron-milk mixture, almonds and pistachios and mix well.
5. Refrigerate for at least 1 hour. Serve chilled.

Ingredients:

• 125 gms Gram Flour (Besan)
• 250 gms Whole wheat flour (Atta)
• 75 gms                 Pearl Millet flour (bajra Flour)
• 75 gms Sorghum Millet flour (jowar flour)

(Millets flours are optional)

• 5 gms Sugar
• 6 gms Salt ( or as per taste)
• 15 gms Ginger, finely chopped or grated
• 3 nos Green Chillies
• 10 gms Turmeric powder
• 10 gms Red Chilli powder
• 15 gms Roasted Cumin powder
• 50 gms Curd
• 125 gms Fenugreek leaves ( Methi Leaves)
• 25 gms Coriander leaves
• 75 ml any vegetable Oil

For Making the Thepla

• 50 gms Ghee
• 200 gms Wheat flour ( for dusting)

Chef of the day: (Vyshnavi Agarwal  BCT&CA  5th sem  )

Procedure  

1. In a large steel bowl, mix all the flours together.
2. Now add chili powder, turmeric, roasted cumin powder, sugar and salt.
3. Mix well all the dry ingredients.
4. Add finely chopped green chillies and chopped or grated ginger to the flour.
5. Add finely chopped methi leaves and coriander leaves to the flour.
6. give a rough mix making sure the spices are combined well.
7. Now add the curd and combine the dough well.
8. Knead the flour to a smooth and soft texture like chapatti dough.
9. Add 25-45 ml of water to make the soft dough.
10. Now add oil and make the dough to a soft texture and rest it for 15 minutes.
11. Cover the dough with a wet muslin cloth or clean kitchen towel and rest it.
12. To make the thepla, divide the dough into a small ball size dough ( approximately 35-40 gms)
13. Roll each dough ball into a thin circle by dusting with flour.
14. Heat a plain griddle pan or a tawa and cook the thepla on both sides for a minute each.
15. Baste the thepla on both sides with ghee while it is cooking on tawa.
16. Serve it with chutney or raita.

Ingredients

• Few bunch Basil
• Few bunch of mint
• 15ml honey
• 120 ml fresh orange juice
• Ice cubes
• Orange slice and basil & mint for garnish

 

 

 

 

Procedure

1. Take a blender and add basil, mint, honey and orange juice and blend it finely.
2. Take a glass and add few Ice cubes and pour the mixture from blender
3. Garnish the glass with orange slice and place a sprig of mint and basil at the top.

Ingredients        

1. Butter                                    113gms
2. Water                                     240ml
3. Salt                                         2gms
4. Sugar                                      5gms
5. Flour                                      140gms
6. Eggs                                       4 No’s

Fillings

• Chocolate                              100 gms
• Cooking cream                     50 gms
• Whip cream                          200gms

 

Chef of the day: (T. Vijaya lakshmi BHM&CT 1st sem  )

Procedure:

1. First take butter and water take in a sauce pan and boil it.
2. Once butter get melted in boiling water ,add flour, sugar and salt.
3. And cook until get a thick rough.
4. Remove from the flame and add the whole eggs one after one.
5. Then after take the batter and pipe in a finger shape and bake it at 200 ^o temp for 25 Minutes.
6. Once it’s get cool down pipe the above mouse mixer into the éclairs.
7. And apply the chocolate ganache on top the éclairs.
8. Serve it at 1^o to 5^o temp.

             

INGREDIENTS
Arborio rice      250mg
Olive oil             25ml
Garlic                 30gm
Bell peppers     75gm
Green peas       30gm
Chicken             100gm
Shrimps            100gm
Chorizo              100gm
Lemon               2 no’s
Parsley              10gm
Tomatoes         50gm
Saffron              Few strands
Chicken stock  500 ml

 

Chef of the day: (SURYAKANT BCT&CA 2^ND SEM )

PROCEDURE
Wash the soak the rice.
Heat oil sear the chicken pieces and set aside.
In the same oil cook prawns and sausages.set aside.
Add chopped garlic,chop tomatoes,bell peppers,green peas to the same oil and sauté for a while.
Add soaked rice,saffron , meats .
Add stock and cook until very soft.
Serve hot garnished with parsley.

Ingredients
coconut milk 100 ml
cream 50 ml
sugar 10 gm
agar agar strips 7 gm
tender coconut water 200 ml

 

 

 

 

 

Chef of the day: (G.TEJA BHM&CT 2^ND SEM )

Procedure:
1. Soak agar agar strips for 30 min inn cold water.
2. Bring coconut milk to boil and add coconut water, cream, sugar.
3. bring the mix down to room temperature.
4. whisk in the agar agar into the milk and set in moulds.
5. Let it set in chiller.
6. Demould it and serve it with lemon cream.

Ingredients:

Lamb                      400 gm
Oil                           30ml
onions                    100 gm
brown stock           1ltrs
garlic                       20gm
Bell peppers          50gm
Parsley                   5gm
Thyme                    3gm
Dry red Chilies     5 gm
Worcestershire    5ml
Salt                         To Taste
Pepper                   To Salt

Chef of the day: “Today is the best i will ever be …..“

and this ‘Today’  will be everyday (SURENDRA PRASAD BCT&CA 2Nd SEM )

 

PROCEDURE:

1. Cut the lamb into medium cubes & marinate with oil, salt, pepper, thyme &Worcestershire sauce.
2. Heat Oil in a Vessel add chopped garlic, onions and saute till translucent.
3. Dust the lamb in flour and saute till browned.
4. Add enough brown stock to cook meat until tender.
5. Add dices of bell peppers, dry red chilies and season.