Recipes

Ms. ANJANA (BCTCA 2ND SEM) 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:

• 400 gms Refined flour
• 200 gms Vanaspati ghee
• 125 mls Cold water (to mix)
• 1 lit Oil for frying

For the filling:

• 125 gms Moong dal (husked), soaked
• 50gms Oil
• 5gms Cumin seeds
• 3 gms Kasuri Methi
• 3 gms Asafetida (hing)
• 3 gms Garam masala powder
• 5 gms Chilli powder
• 4 gms Ginger powder
• 20 gms Fennel seeds, powdered
• 12 gms Coriander powder
• 12 gms Mango powder
• to taste Salt

METHOD:

How To Make Kachori Dough

1. Mix the flour, salt and oil in a mixing bowl. Combine the mixture using your fingers to crumb it well.
2. Add the chilled water one tablespoon at a time, and start binding the dough. Add water in small portions.
3. Once the dough comes together, knead it for 5 minutes. The dough should be soft yet firm to touch. Cover the dough with a wet muslin cloth and let it sit for at least fifteen minutes.

How To Make Kachori Filling

1. Meanwhile, prepare the filling for kachori. Add namkeen to a food processor or mixer. Add all the remaining ingredients (spices, salt, and 1 teaspoon of vegetable oil) to the mixer. Blend to a coarse powder.
2. Transfer to a bowl. We require a crunchy mixture and not a fine powder for the filling.

How To Shape Kachori

1. To shape the kachoris, divide the dough into ten lemon-sized balls. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle just like a small poori. Leaving center little thicker then edges.
2. Place 1 ½ teaspoon of filling in the center. Pull the edges of the dough all the edges and join them all together at one place like a dim sum. Flatten the kachori gently with the pressure of your palm. Each kachori is 2 – 2 ½ inches wide.

How To Fry Kachori

1. Heat the oil in a deep frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. The dough should sizzle, and come on the surface immediately rather than sitting at the bottom of the pan.
2. Fry Kachori in small batches on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. Flip them regularly to get even cooking and color.
3. Serve Khasta Kachori with sweet chutney.

Mr.BRIGHTSON (FPP) 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:

Crêpes

• 2 large Eggs
• 175 gms Refined flour
• 150 ml Milk
• 2 gms Salt
• 8 gms Sugar
• 75 ml Cold water
• 5 ml Oil
• 20 gms Unsalted butter, melted, half for skillet.

For Fruit Fillings

• 60 gms Unsalted butter, softened, plus more for buttering
• 60 gms + 10 gms Sugar,  and for sprinkling
• 25 gms Strawberries, chopped
• 40 gms Apples, cut into small cubes
• 15 gms Black grapes, seedless
• 15 gms Green grapes, seedless
• 2 nos Kiwi
• 4 nos Ripe Bananas
• 80 gms Fresh orange juice
• 55 gms Sugar
• 150 ml Whipped cream

Garnish

• 4 nos Glazed Cherries
• 25 gms Chopped mixed fruits

Method:

1. In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth; the batter will be thick. Whisk in the water, oil and melted butter.
2. Heat a 6-inch crêpe pan or nonstick skillet and rub with a little butter. Add 30 ml of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl. Cook over moderately high heat until the edges of the crêpe curl up and start to brown, around 45 seconds. Flip the crêpe and cook for 10 seconds longer, until a few brown spots appear on the bottom. Tap the crêpe out onto a baking sheet . Repeat with the remaining batter to make 12 crêpes, buttering the skillet a few times as necessary.
3. Chop the fruits and keep it aside. Heat the pan and add butter and sauté cut fruits with a little sugar, till they get a little juicy and let the sauce thicken just a little bit.
4. Stir together the cream cheese, sugar and vanilla extract, then in another bowl, whip the cream until it’s nice and fluffy. Fold them together to make a nice fluffy mixture.
5. Then take one crepe, spread the middle down with the cream cheese filling. Then add some berries over the top of the cream cheese mixture. Roll the crepes up, and top with glazed cherries, chopped mixed fruits and powdered sugar and serve.

Student who is selected for the Chef of the day is Ms.CHARMI NAIDU(BCTCA 2ND 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 gms Maida (Refined flour)
• 50 ml   Ghee
• enough water to knead the maida
• 8 gms Salt to taste
• 2 lit Oil for deep frying

For the filling:

• 150 gms Dry coconut finely grated
• 200 gms Sooji/semolina
• 20 ml Ghee
• 25 gms Khus-khus/poppy seeds
• 250 gms Sugar
• 5 gms Cardamom powder
• 45 gms Cashew nuts Finely chopped

Method:

1. Mix the maida with salt, ghee and enough water to make pliable dough, not too soft.
2. Divide the dough into 16 pieces and shape into small balls. Keep aside covered for half an hour.
3. Heat a flat pan, add half the ghee and add the grated coconut and roast over medium flame for a few minutes, approx 3-4 mins.
4. Remove and keep aside. If using fresh coconut, roast the coconut till golden brown. Ensure that its well roasted, it takes longer time to roast than dry coconut.
5. In the same pan, add ghee and add the sooji and poppy seeds and roast over medium flame till it turns light pink, approx 7-8 mins. Remove, cool and keep aside.
6. Powder the sugar and mix with the roasted sooji and poppy seeds, grated coconut, cardamom powder and cashew nuts. The filling is ready. Keep aside.
7. Now, roll each ball with the rolling pin into a thin round disc of 4 inches.
8. Spread a tablespoon of the filling on one half of the rolled out dough. Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped kajjikaya.
9. Press the ends firmly so that the filling doesn’t come out during the deep frying process and twist the edges around the kajjikaya as shown in the picture.
10. Heat enough oil in a wide vessel to deep fry the stuffed kajjikayalu. Drop 3-4 kajjikayalu into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides. Deep fry on medium heat and not piping hot oil.
11. Cool and store in air tight containers.

Ms. ANILA CK (BCTCA 2ND SEM) 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:

• 150 gms onions
• 200 gms Gram flour
• 100 gms Rice flour
• 15 gms Turmeric powder
• 10 gms Red chilli powder
• 5 gms Hing powder
• 12 gms Salt
• 5 gms baking salt/ Eno Salt

METHOD:

1. In a mixing bowl, add gram flour, rice flour, red chilli powder, salt, and hing and mix well. Add water little by little and make it to a thick batter like idli batter
2. Slice the onions into roundels.  Mix the chopped green chillies, coriander leaves and lemon juice and chat masala mix well.
3. Heat oil in a pan, When the oil is hot enough, take one onion slice and dip it in the bajji batter and coat it nicely and then gently drop it in the hot oil.
4. Fry the bajji in medium flame till it becomes golden brown and becomes crispy too. Remove the fried bajji and place it on blotting paper.
5. Repeat the same for all pakodas and serve with green chutney.
6. Alternatively, slice the onions thin. Mix it with besan flour, and all the powders and sprinkle water gently to form a rough dough consistency.
7. Take a handful of the onion mixture and sprinkle them into the hot oil and fry them till it turns golden in colour and crisp.

 

Mr.Keerthi Deepak ( BCTCA 3rd sem ) is a budding Bartender who is keen to make his career in Bar outlet. He has been nominated by Indian Institute of Hotel Management and culinary arts as the Bartender of the day.

Ingredients:

• 2 oz whiskey (preferably bourbon)
• 1 oz freshly squeezed orange juice
• 3/4 oz fresh lemon juice
• 1/2 oz simple syrup (adjust to taste)
• Ice cubes
• Orange slice (for garnish)
• Maraschino cherry (optional, for garnish)   

 

Instructions:

1. Prepare the Cocktail Shaker: Add the whiskey, fresh orange juice, lemon juice, and simple syrup to a cocktail shaker.
2. Add Ice: Fill the shaker with ice and shake vigorously for about 10-15 seconds until well chilled.
3. Strain and Serve: Strain the mixture into an old-fashioned or rocks glass filled with ice.
4. Garnish: Garnish with an orange slice and a maraschino cherry, if desired.
5. Enjoy: Serve immediately and enjoy the citrusy twist on the classic whiskey sour! 

Ms. Harika (BHMCT  1st sem) is a budding Bartender who is keen to learn the Basics of mixology . She has been nominated by Indian Institute of Hotel Management and culinary arts as the Bartender of the day.

 

 

 
Ingredients

• Ice
• 2 ounces high-quality gin
• 1/2-ounce Creme de Violette
• 1/2 ounce freshly squeezed lemon juice
• Garnish: lemon twist

Method of Making

1. Fill a cocktail shaker with ice. Add gin, crème de violette, and lemon juice.
2. Shake and strain into a cocktail glass.

Mr. Junaid Khan (BHMCT 5th sem) is a budding hotel professional enthusiastic to make a career in the Food Service Industry. Indian Institute of Hotel Management & Culinary Arts has nominated him as the Maitre d’ hotel of the day.

Ingredients

1. 2 hearts romaine lettuce
2. 2 small plum tomatoes, diced
3. ½ cucumber diced
4. 1/2 red onion chopped
5. 1 carrot, peeled and shredded
6. 1/4 cup extra-virgin olive oil
7. 2 to 3 tablespoons red wine vinegar
8. 1 teaspoon sugar
9. Coarse salt and black pepper to taste

Method

1. Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot.
2. Pour oil, vinegar and add sugar in a small plastic container.
3. Put the lid on the container and shake the dressing until sugar dissolves.
4. Pour dressing over salad.
5. Season the salad with salt and pepper to taste and toss to combine.
6. Serve on a Salad Plate.

 

Student who is selected for the Chef of the day is Mr.Pavan (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. 1. Fusilli pasta 250g
   2. Eggplant, diced 1 no
   3. Zucchini, diced 50g
   4. Red bell pepper, diced 30g
   5. Yellow bell pepper, diced 30g
   6. Onion, finely chopped 60g
   7. Garlic, minced 2 cloves
   8. Canned diced tomatoes (tomato concasse) 400g
   9. Tomato paste 60g
   10. Dried oregano 3g
   11. Dried thyme 3 g
   12. Salt and pepper to taste
   13. Olive oil for cooking 50 ml
   14. Fresh basil for garnish
       Method 
       1. Cook the fusilli pasta according to package instructions. Drain and set aside.
       2. In a large pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until
       softened.
       3. Add diced eggplant, zucchini, and bell peppers to the pan. Cook until the vegetables are
       tender.
       4. Stir in diced tomatoes, tomato paste, oregano, thyme, salt, and pepper. Simmer for about 15-
       20 minutes, allowing the flavours to meld.
       5. Combine the cooked pasta with
       6. the ratatouille sauce. Toss until the pasta is well coated.
       7. Serve the Fusilli with Ratatouille in bowls, garnished with fresh basil

Mr.Hussain( BHMCT 5th sem ) is a budding Bartender who is keen to make his career in Bar outlet. He has been nominated by Indian Institute of Hotel Management and culinary arts as the Bartender of the day.

Ingredients

1. 30 ml White Rum
2. 15 ml Amaretto
3. 15 ml  Blue Curacao
4. 12 ml Fresh lime juice
5. 50 ml Pineapple juice
6. 5 nos Maraschino cherries
7. 2 nos Pineapple wedges

 

Directions

1. Fill a highball glass with ice cubes for chilling. Keep it aside.
2. Add white rum, amaretto, blue curacao, lime juice and pineapple juice to a cocktail shaker.
3. Top it with ice cubes.
4. Shake vigorously.
5. Remove the ice cubes from the highball glass.
6. Strain the cocktail into the chilled highball glass.
7. Garnish with maraschino cherry and pineapple wedge.

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.