Recipes

Student who is selected for the Chef of the day is Mr.Karthik  (FPP) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to perfect the art of cooking.

INGREDIENTS:
1. 200ml Water
2. 100 gms Fresh coconut grated
3. 200 ml Coconut Milk
4. 100 ml Evaporated milk powder
5. 50 ml Condensed milk
6. 8 gms  Agar-agar powder
7. 10 gms Gelatin powder
8. 5 drops Vanilla or almond flavouring
9. 3 slices Mango for garnish
10. 3 gms Basil/chia seeds , soaked in )
METHOD:
1. Pour about 2-3 tbsp of the water into a small bowl and evenly sprinkle gelatin on top. Let it rest
for 5-10 mins.
2. Add the remaining water to a small pot and stir in agar-agar powder.
3. Add coconut milk and whipping cream. Then stir over medium high heat until it comes to a boil.
Turn the heat down and let it simmer for 1 min to ensure that all the agar-agar powder has
dissolved.
4. Turn the heat off then add the hydrated gelatin along with all the water. Stir for 1-2 min until the
gelatin is completely dissolved. Add condensed milk and flavourings of your choice, taste test and
adjust as needed.
5. Roast the grated coconut till its slightly toasted and add it to the mix.
6. Pour into single-serving cups till ⅔ full. Refrigerate for at least 2 hrs.
7. Stir together the sauce ingredients until the condensed milk is completely dissolved
8. Refrigerate until ready to use.
9. Pour about 5 ml of the sauce gently down the side of the fruit. Dice the toppings and arrange on
top of the pudding. Serve cold.

Ms. SAPNA (FPP) 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:
 250 gms Pearl rice 
 25 gms Carrot
 20 gms Fresh corn kernels
 1 no Red capsicum
 2 nos Spring onion
 1 no Onion
 1 no Green chilli
 10 gms Ginger chopped
 8 gms Garlic chopped
 15 ml Oil 
 3 gms Sesame seeds
Sauce
 12 ml Sichuan Chilli sauce
 8 ml Thin soy sauce
 20 ml Rice wine vinegar
 12 ml Rice malt syrup
 3 gms black pepper powder
 5 ml Sesame oil
Garnish
 5 gms Sesame seeds
 3 sprigs Coriander leaves
Method:
1. Mix all the sauce ingredients in a small bowl and set aside for later.
2. Peel the carrot and cut it finely into brunoise. Cut the corn kernels off the corn and
cut the red capsicum into brunoise. Chop the onions, ginger and garlic.
3. Thinly slice the spring onion.
4. Toast the sesame seeds lightly and keep aside for garnish.
5. Boil the rice till it is par boiled, add dash of sesame oil and stain it. Cool it down and
keep aside.
6. Heat a wok and add the oil.
7. Add the chopped garlic, ginger and onions and sweat it well.
8. Add chopped carrot, corn kernels and capsicum to the above and mix well.
9. Now add rice to the vegetable mix. Toss it with salt and pepper.
10. Fry the rice and vegetables for 4 minutes. Then pour in the sauce and fry for another
2 minutes. Stir frequently to ensure nothing burns.
11. Just before serving, toss in most of the sliced spring onion.
12. To serve, the sprinkle toasted sesame seeds and the leftover spring onions on top.

Ms.SHRIYA( BHMCT 3RD 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. 10 leaves of fresh mint
2. 2 oz lime juice
3. 2 oz blue curacao
4. 2 oz white rum
5. 1 oz simple syrup
6. 8 oz soda
7. ½ cup ice
8. lime wedges & mint sprigs to garnish

Instructions 
1 .Muddle the mint leaves, simple syrup and lime juice in a mojito glass.
 2.Fill your mojito glass with ice and then pour the rum and blue curaçao. Top up with
club soda and stir well.
3.Garnish your mojito with more mint sprigs and lime wedges. Enjoy!

Mr. MANAN SINGH ( 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 Filling
 50 gms Onion diced
 4 nos Garlic cloves crushed
 5 gms Curry powder
 10 gms Chili powder
 400 gms Tomatoes, chopped
 15 gms  fresh coriander , chopped
 4 gms Bicarbonate of soda
 300 ml  milk

Method
 1. Peel and cut onions into dices. Chop the garlic and keep it aside.
2. Heat a pan with oil and add onions and garlic. Sauté.
3. Cook the onion in a little oil for about 5 minutes.
4. When soft add the garlic.   Cook for another minutes, stirring till
onions turn translucent.
5. Add the curry powder and the chopped tomatoes.
6. Add a little water if the tomatoes are too thick.
7. Simmer for 10 minutes. Add the coriander and using a stick blender,
blend the soup.
8. Mix a tablespoon of milk with the bicarbonate of soda. Pour it onto
the soup, followed by the rest of the milk. Simmer for 5 minutes, keep
stirring.
9. There will be quite a few bubbles but they will have disappeared after
5 minutes. Serve with your choice of bread.

Student who is selected for the Chef of the day is Mr.Naveen  (BCT&CA 3rd SEM) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to perfect the art of cooking.

INGREDIENTS:

• 200 gms Chana dal
• 150 gms Jaggery
• 55 gms Ghee
• 8 gms Green cardamom powder
• 350 gms Refined flour
• 5 gms Salt as required
• 150 ml Butter
• water as required

METHOD:
1. Wash the chana dal and then pressure cook until it is tender but not mushy.
2. While the dal is cooking, melt the butter in low flame, but do not brown it. Keep it aside.
3. In a bowl, add flour, salt, and melted butter. Mix well to get combined and gets to a crumbly
texture.
4. Now add water little by little to get smooth and slight sticky dough.
5. Finally add the remaining butter and knead to get elastic dough. Keep it covered for 15 minutes.
6. Heat a deep pan, add Jaggery and melt it. To this, add ground dal and mix them well in low-
medium flame until the jaggery melts and the mixture becomes wet.
7. Add the cardamom powder, mix well and turn off the flame. Let the stuffing cool down until you
can handle it with hands. Then divide the mixture and make equal sized balls.
8. Take the dough, knead it slightly and divide it into equal sized balls. Size of the dough ball should
be smaller than the prepared stuffing ball.
9. Now take a flat plate or butter paper/banana leaf/foil on a flat surface, grease with ghee or
butter. Place one dough ball over it and just flatten it into a small circle using your fingers. Place
one channa dal ball at the center and just cover the filling by pulling the dough over it. Remove if
there is any extra dough. Now roll it in between your palms to form a ball.
10. Again place them over the greased plate and just flatten them with your fingers into a thin circle
which should be thicker than roti. Make sure that the stuffing doesn't come out of the outer dough
layer. You would be able to see the stuffing under the thin dough outer which is the correct
thickness.
11. Now heat the tawa or flat pan, grease with ghee and cook the prepared bobbatlu in medium
flame until slightly golden brown on both sides by flipping them at regular intervals. Drizzle some
ghee over it and to its sides while cooking. Transfer to a serving plate.
12. Repeat the same for other divided dough and channa dal mixture. Serve hot.

Mr. KUMAR ( BCTCA 3rd 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
200 gms  Bulgur wheat
350 ml Vegetable stock
15 gms Parsley
60 gms Tomatoes
50 gms Onions
15 gms Mint leaves
75 ml Olive oil
2 nos Lemon
300 gms Lettuce
8 gms Salt
8 gms Pepper

Method :
1) Add boiling stock/ water in the bulgur wheat & let it sit for 30 min.
2) Fluff the cooked bulgur with fork & allow it to cool.
3)  In a mixing bowl, combine chopped parsley, chopped mint, chopped tomatoes and
onions.
4) In a separate mixing bowl, whisk olive oil, lemon juice, salt & pepper.
5) Pour dressing over salad & toss, add the cooked bulgur wheat & mix well, chill in
refrigerator.
6)  Garnish with lemon wedge & serve.

INGREDIENTS:

 THYME AND RASPBERRY SYRUP (BLOOD SYRUP)

• 340 g              Frozen raspberries 
• 3 sprigs          Thyme
• 100 g              white sugar 
• 120 ml            Water 
• 1 drop             brown food coloring 
• 67 ml              White rum
• 44 ml              Thyme and raspberry syrup 
• 22 m               Freshly squeezed lemon juice 
• 4 nos               Ice cubes
• 1 gm                Pearl luster dust 
• 150 ml            Bacardi rum

METHOD:

THYME AND RASPBERRY SYRUP (DRAGON’S BLOOD SYRUP)

1. Place all the ingredients in a saucepan (except the brown food colouring). Cook the mix over medium high heat.
2. Stir until the sugar has dissolved and bring the mix to a boil. Stir frequently until the raspberries have softened and break down in the syrup. Remove the syrup from the heat and let it cool down completely.
3. Strain the mix through a fine sieve to remove some pulp and seeds.
4. Add the brown food colouring to make the syrup a slightly darker red colour.

FLAMING DRAGON’S BLOOD COCKTAIL (THYME AND BERRY DAIQUIRI)

1. Place all the ingredients in a cocktail mixer
2. Shake for a few seconds to chill the cocktail.
3. Add ice cubes to the glass and chill the coupe glass. Take the ice out and strain the cocktail into a coupe glass.
4. Before consuming the cocktail, invert couple of glasses on the cocktail and pour Bacardi rum over and flambé it. This is purely for theatrics.
5. Once the flame gets doused, serve the cocktail.

Student who is selected for the Chef of the day is Mr.SADATTULLAH (BCT&CA 6TH SEM) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to perfect the art of cooking.

Ingredients:

• 300 gms Maida flour
• 25 gms Khoya
• 5 gms Green cardamom
• 20 gms chopped pistachios
• 1 pinch saffron as required
• 10 gms semolina
• 150 ml Milk
• water as required
• 500 ml refined oil
• 500 ml sugar syrup
• For Rabdi:
• 500 ml Full fat milk
• 100 gms Khoya
• 100 gms Sugar
• 5 gms Cardamom powder
• 20 gms Chopped mixed Nuts for garnish

Method:
1. In a large mixing bowl take maida, semolina and sugar. Add fennel powder and cardamom powder, mix well.
2. Make a well and gently add the milk to it and mix well making sure there are no lumps in the batter. Add water as required and mix well, making sure the batter is of smooth poring consistency.
3. Whisk the batter for atleast 5 minutes. Cover and rest the batter for 30 minutes.
4. Heat oil and ghee in a flat pan. Pour the batter a ladle full into hot oil / ghee.
5. Once the malpua starts to float, splash oil over malpuas. Turn the malpua and cook on both the sides evenly. Press gently with the help of perforated spoon. Malpuas will puff up like poori. Whole process will take around 2 minutes to 3 minutes.
6. Drain the malpuas onto the kitchen towel to remove excess oil.7. One the oil is drained; soak the malpuas into hot sugar syrup for 10 minutes making sure both the sides of malpua are soaked well. Then drain the malpuas onto a wire mesh.
8. To make rabdi, heat milk in a pan and cook till it is reduced to half.Add the grated khoya and powdered sugar and adjust with cardamom powder. Cook further till u get thick pouring consistency.
Take it off the flame and keep aside.
9. Serve malpuas hot with rabdi and garnished with crushed nuts.

Mr.SAI UDAY ( 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:

• 450 gms Chicken breast
• 150 gms Spinach, shredded
• 45 gms Butter
• 120 ml Chicken broth
• 120 gms Ricotta cheese
• 75 gms Parmesan cheese
• 25 ml White wine
• 500 gms  Glutinous wheat flour
• 3 nos Eggs
• 350 gms Plum tomatoes, or canned tomato sauce
• 120 ml Olive oil
• 5 gms Italian dried herbs
• 5 nos Garlic cloves, minced
• 50 gms Onion
• 8 gms Kosher salt
• 12 gms Black pepper crushed
• 250 gms Fresh basil leaves

Method:

1. Mix glutinous wheat flour with 3 egg yolks, pinch of salt and 75 ml warm water till it forms tight dough. Refrigerate covered. Keep the egg white aside.
2. Chop the onions, garlic and spinach and keep them aside. Julianne the chicken breast and keep aside.
3. Heat pan and add olive oil and butter.
4. Add the chopped onions, garlic and sauté for few minutes. Add shredded chicken breast and add the salt, pepper powder, shredded spinach, and chopped basil leaves. Sauté for few minutes and chicken is well cooked. Add the chicken broth spooning from time to time till the chicken is cooked.  Add the shredded chicken and sweat well.
5. Add the white wine and reduce till the mixture is semi dry. Now add the grated ricotta cheese and keep the mixture aside to cool.
6. Take the dough out of fridge and bring it to room temperature.
7. Partition the dough into 16 equal parts.
8. Roll one dough into a long rectangular sheet, approx. 1 feet by 3 inches in length.
9. Repeat the same till all the dough gets into the same shape. Store them under damp cloth.
10. Place one sheet on the table.Spoon around 10 gms of the chicken filling in the middle of the dough such that at equial distance, you will get round 8 ravioli fillings.
11.  Beat the egg and a spoonful of water together. Brush over the dough sheet and cover the ravioli with another sheet.
12. Press the edges around the filling, making sure it’s well sealed.
13. Using a serrated knife or a pizza roller cutter, cut the ravioli into small squares.
14. Repeat this process until all the ravioli are prepared.
15. Heat water with salt and around 5 ml olive oil.
16. Blanch the ravioli gently till they are al’ Dante. 
17. Lift the ravioli and dunk it into cold bath to stop the cooking process. Store it well.
18. Blanch the tomatoes and add the tomatoes to a food processor and pulse until smooth.
19. Add the olive oil to a large pan over medium heat. Once the oil begins to shimmer, add the onion and cook, stirring occasionally, until softened, but not browned, about 3 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 30 seconds.
20. Add the puréed tomatoes, sugar, and salt and stir to combine. Reduce the heat to medium-low, cover, and simmer until the sauce is thickened, about 15 minutes. Stir in the basil. Add the parmesan cheese and blend in well.
21. Add the ravioli to the pomodoro sauce and stir to coat.

22. Spoon the ravioli onto the serving plate and garnish with more basil and grated parmesan cheese.

Student who is selected for the Chef of the day is Ms.SHIZA (BCT&CA 6th SEM) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. she is very talented student, always striving to perfect the art of cooking.

Ingredients
 500 gm Mutton
Marination
 25 gms Ginger garlic paste
 5 gms Salt
 8 gms Pepper
 10 ml Lemon juice
 200 gms Curd
Powdered spices
 12 gms  Dried ginger powder
 5 gms   Asafoetida powder
 15 gms Roasted fennel powder
 20 gms Coriander powder
 10 gms Cumin powder
 12 gms Turmeric powder
 15 gms Kashmiri Deghi mirchi powder
Whole spices
 1 inch Cinnamon
 3 to 4nos  Cardamom
 3 nos Cloves
 2 to 3 nos Red chilies
 5 gms Shahi Jeera
Oil
 150 ml  Ghee
 50 ml Oil
Other ingredients
 20 ml Milk with saffron
 75 gms Brown onion paste
 300 gms Curd
 6 nos Green chilies, slit
METHOD:
1. Clean, wash & marinate the mutton for 30 minutes with ginger garlic paste, pepper powder, curd
and salt.
2. Take a thick bottom pan, and heat on medium flame. Add half of the oil and ghee.
3. Add the whole spices including red chilies for tempering, and sweat for 30 seconds.
4. Add the marinated mutton pieces to the tempering and sauté well. Keep the pan open and
‘Bhunao’ the meat till the Marination is dried up, for 3-5 minutes
5. Now add enough stock, to soak the meat, slow cook for an hour on low heat till the meat is tender.
6. Once the meat is tender, strain it out, keep the liquid aside.
7. Heat the remaining oil and ghee in the same pan. Add asafoetida and onion paste and sauté.
8. Add the cook mutton to it and sauté for a minute.
9. Add all the powders and sauté for a minute. While spices are blending, add whipped curd and
simmer on slow flame for 2-3 minutes.
10. When the flavours had amalgamated together well, add saffron milk. Adjust salt to taste.
11. Add split green chilies for the heat. Serve with pulao or steamed rice