Recipes

Student who is selected for the Chef of the day is Mr. JAIDEV(BCT&CA 2ND 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 :

• 500gms Cottage cheese
• 100 gms Onions
• 2 nos Red and Yellow capsicum
• 2 nos Green capsicum
• 100 gms Tomatoes
• 2 nos Lemon juice
• 25 gms Ginger garlic paste
• 20 gms Roasted gram flour
• 75 ml Mustard oil
• 20 gms Ghee/butter for basting
• 8 gms Turmeric powder
• 12 gms Kashmiri chilli powder
• 10 gms Coriander powder
• 8 gms Cumin powder
• 5 gms Garam masala powder
• 10 gms Chat masala powder
• 150 gms Hung curd
• 12 gms Kasoori methi powdered
• 5 gms Black salt
• 12 gms Salt
• 5 sprigs Coriander leaves
• 5 sprigs Mint leaves

METHOD:

1. Cube the paneer into 2 inches square shaped.
2. Cut the onions, tomatoes and capsicumsin 1.5 inches square pieces.

Making Marination

1. In a large bowl, place the paneer and the veggies. Add ginger-garlic paste, all the spice powders, carom seeds, black salt, regular salt, lemon juice and mustard oil.
2. Take the hung curd and whisk it lightly till it becomes smooth. Add it to the marinated vegetables.
3. Chop the mint and coriander leaves and add it to the paneer.
4. Mix well. Check the taste and add more seasonings if required. Slowly and gently mix them with the marinade.
5. Cover the bowl and marinate for at least 2 hours or more in the refrigerator.
6. After 2 hours, thread the paneer and veggies alternately on bamboo skewers. Soak or rinse the bamboo skewers before threading. 

Grilling Paneer Tikka

1. Heat a griller with charcoal or gas.
2. Arrange the paneer skewers on the griller. Brush some oil on the veggies and paneer cubes all over.Then slowly turn the skewers. Baste it with ghee and oil mix periodically.
3. Place back on the grill for 3 to 5 minutes till the edges of the paneer are golden or slightly charred. Do not grill for a long time as then paneer cubes becomes burnt. 
4. Remove from the griller and then place the paneer skewers on a serving plate. Sprinkle some chaat masala and lemon juice.
5. Serve grilled paneer tikka with mint chutney and onion rings with lemon wedges

 

Ms.Rahiya (BCT&CA 2nd SEM) is a dedicated and diligent, young aspirant who is exceptionally good at her culinary arts. IIHMCA has selected her as the Chef of the Day.

Ingredients:

500 ml           Heavy cream
100 gms         Granulated Sugar (plus extra for caramelising)
5 nos              Large egg yolks
1 pod             Vanilla bean (3 ml vanilla extract)
1 pinch           Salt
10 gms           Unsalted butter, for greasing the ramekins
4-5 nos           Ramekins
3 sprigs           Mint leaves for garnish (optional)

Method:

1. Preheat your oven to 150°C 
2. In a saucepan, combine the heavy cream and vanilla bean (if using). Heat over medium-low heat until it just starts to simmer. Remove from heat and let it sit for about 10 minutes to infuse the vanilla flavour. If using vanilla extract, add it after removing the cream from the heat.
3. In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until well combined and slightly thickened.
4. Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly, until smooth and well combined.
5. Strain the custard mixture through a fine-mesh sieve to remove any lumps or bits of vanilla bean.
6. Divide the custard mixture evenly among ramekins or oven-safe dishes.
7. Place the ramekins in a deep baking dish or roasting pan. Carefully pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins, creating a water bath.
8. Bake in the preheated oven for 35-40 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
9. Remove the ramekins from the water bath and let them cool to room temperature. Then, cover and refrigerate them for at least 2 hours or overnight until fully chilled.
10. Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden brown crust.
11. Let the crème brûlées sit for a few minutes to allow the caramelized sugar to harden, then serve immediately.

 

 

Student who is selected for the Chef of the day is Mr.SUCHITH (BCT&CA 2ND 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:

• 500g   Refined flour (bread flour)
• 10g               Salt
• 7g                 Instant yeast
• 3 g                Sugar
• 350ml         Warm water
• 30g              Unsalted butter, softened
• 4-5 nos        Garlic cloves, minced
• 15g                Parsley, finely chopped (optional)

Method:

1. Take the yeast in a small bowl. Add luke warm water, a pinch of salt and sugar and set aside to activate the yeast.
2. In a mixing bowl, combine the flour, salt, and the activated yeast.
3. Gradually add the warm water while mixing until a dough forms.
4. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. In a small bowl, mix the softened butter, minced garlic, and chopped parsley until well combined.
7. Punch down the risen dough and roll it out into a rectangle about 1/2 inch thick.
8. Spread the garlic butter mixture evenly over the dough.
9. Starting from one end, roll the dough tightly into a log.
10. Place the rolled dough onto a greased baking sheet, cover it loosely with plastic wrap, and let it rise for another 30-45 minutes.
11. Preheat the oven to 200°C. Once the dough has risen again, remove the plastic wrap and bake the garlic loaf in the preheated oven for 25-30 minutes, or until golden brown.
12. Remove from the oven and let it cool slightly and then brush it with garlic infused oils before slicing and serving.

 

Ms. SWATHI (FPP) is a dedicated and diligent, young aspirant who is exceptionally good at her culinary arts. IIHMCA has selected her as the Chef of the Day.

Ingredients:

for boiling noodles:

• 2 Lit       water
• 20 ml     oil
• 5 gms     salt
• 2 pack    Veg noodles
• cold water for rinsing

 

For hakka noodles:

• 25 ml     Oil
• 4 nos      Garlic cloves,  finely chopped
• 2 nos      Green chilli, finely chopped
• 2 inch              Ginger chopped
• 2 sprigs           Spring onion chopped
• 50 gms            Onion sliced
• 20 gms            Green capsicum sliced
• 20 gms            Bean sprouts
• 15 gms            Cabbage shredded
• 20 gms            Carrot sliced
• 20 gms            Beans chopped
• 15 ml               Red chilli sauce
• 10 ml               Light soy sauce
• 20 ml               Tomato sauce
• 5 gms              Salt
• 3 gms              Black pepper powder
• 25 ml               Vinegar

 Method:

1. In a large vessel take 2 lit water,  oil, and salt.
2. Once the water comes to a boil, add 2 pack noodles.
3. Stir and boil for 3 minutes or until the noodles turn al dente.
4. Drain off the noodles and rinse with cold water to stop the cooking process. Keep aside.
5. In a large wok heat 2 tbsp oil and add 2 clove garlic, 1 chilli, 2 inch ginger and 2 tbsp spring onion.
6. Stir fry on high flame.
7. Now add ½ onion, capsicum, chopped cabbage, carrot, beans. Stir fry until the vegetables shrink slightly.
8. Further add  chilli sauce,   soy sauce tomato sauce,   salt and   pepper powder.
9. Stir fry until the sauces well combine.
10. Now add boiled noodles, 2 tbsp vinegar and stir fry.
11. Also add few bean sprouts and 2 tbsp spring onions. stir fry.
12. Finally, enjoy veg hakka noodles garnished with more spring onions.

Ms.Karishma (BCTCA 5th SEM) outshines in the culinary delights. She believes staunchly  that ‘Eating is a necessity but cooking is an art. She is an artist indeed Indian institute of Hotel Management and Culinary arts  has heartily nominated her as the ‘Chef of the Day’.

INGREDIENTS:

• 120 gms Ghee Melted
• 250 gms Whole wheat flour
• 170 gms Jaggery
• 20 gms Almonds
• 3 gms Cardamom powder
• 15 gms Ghee

 

METHOD:

1. Heat a pan and add ghee and heat it.
2. Add the whole wheat flour to the ghee and heat it at a slow flame.
3. Add finely chopped almonds and cardamom powder to the aata and cook for 5 mins at a slow flame.
4. Once the aata turns golden brown in colour, gets a Smokey temperature, turn off the heat and cool the pan.
5. Shift the aata into a plate and let it set.
6. Sprinkle rest over almonds over the barfi and set it.
7. Cut the barfi into desired shapes and serve.

 

Student who is selected for the Chef of the day is Ms.MOUMITA (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

For making samosa pastry

• 250 gms Maida
• 12 gms Carom seeds
• 6 gms Salt or add as required
• 50 gms Ghee
• As required Water

For cooking potato & peas

• 3medium-sized    potatoes 
• 50 gms  green peas 
• water-  for steaming

Other ingredients

• 15 ml  oil 
• 8 gms Cumin seeds
• 20 gms finely chopped ginger 
• 12 gms green chillies 
• 5 gms   Red chili powder 
• 1pinch  Asafoetida (hing)
• 10 gms Dry mango powder (amchur)
• saltas required
• 10 gms Chopped coriander leaves 
• oilfor deep frying – as required, 

Whole spices to be coarsely ground

• 5gms Cumin seeds
• 6 gms Fennel seeds
• 15 gms Coriander seeds

METHOD

Making the samosa pastry dough

1. Keep the flour, carom seeds, salt in a bowl. Mix well and add ghee.
2. With your fingertips rub the ghee or oil into the flour to get a breadcrumb like consistency.
3. The whole mixture should clump together when joined and not fall apart.
4. Add water in parts and knead to a firm dough.
5. If the dough looks dry or floury, then add 1 to 2 tablespoons more water and knead.
6. Cover the dough with a moistened napkin and set aside for 30 minutes.

Making potato and peas stuffing

1. Steam or boil the potatoes and peas till are cooked completely. Drain them of any extra water in a colander or sieve.

1. Peel the boiled potatoes and crush them into small cubes
2. Dry roast all the whole spices mentioned in the above list until fragrant taking care not to burn them.
3. When the spices are warm, grind them in a dry grinder or coffee grinder to a semi-fine powder.
4. Heat oil in a pan. add the cumin seeds and crackle them.
5. Add the ginger and green chillies. Sauté for a few seconds until the raw aroma of ginger goes away.
6. Add the steamed green peas, red chili powder, the freshly ground spice powder, dry mango powder and asafoetida.
7. Stir and sauté on a low heat for 1 to 2 minutes.
8. Add the potato cubes. Mix very well and sauté for about 2 to 3 minutes on low heat with frequent stirring.
9. Set aside the potato filling aside to cool at room temperature.

Assembling & shaping samosa

1. After resting the dough for 30 minutes, divide the dough in 6 equal pieces.

1. Take each piece and roll in your palms first to make a smooth ball.
2. Then roll it with a rolling pin keeping the thickness to 1 mm throughout.
3. Cut with a knife or a pastry cutter through the center of the rolled samosa pastry.
4. With a brush or with your finger tips, spread some water all over the edges.
5. Join the two straight ends forming a cone shape.
6. Press the edges so that they get sealed well.
7. Stuff the prepared samosa cone with the prepared potato-peas stuffing.
8. Pinch a part on the edge (check the video & photos). This helps the samosa to stand once it is shaped.
9. Press both the edges. Be sure there are no cracks.
10. Prepare all the samosa this way and keep covered with a moist kitchen napkin.

Frying Samosa

1. Now heat oil for deep frying in a kadai or pan. Once the oil becomes medium hot (test by adding a small piece of dough – it should come up quickly once added to the hot oil). Gently slide the prepared stuffed samosa & quickly reduce the flame to low.

1. Turnover in between and fry until golden. Drain the fried samosa on paper towels to remove excess oil.
2. Fry them in batches. For frying the second batch, again increase the temperature of the oil to medium-heat. Do not overcrowd the pan while frying.
3. Add the samosa and then lower the flame, thereby decreasing the temperature of oil.
4. This way fry all the samosa in batches.
5. Serve them hot with mint chutney.

Mr. UDAY (BCT&CA 5TH SEM) is a dedicated and diligent, young aspirant who is exceptionally good at him culinary arts. IIHMCA has selected him as the Chef of the Day.

INGREDIENTS :

• 6 nos                Big Chilies
• 300 gms           Gram flour
• 100 gms           Rice flour
• 10 gms             Red chili powder
• 10 gms             Turmeric powder
• 4 gms               Salt
• 3 gms               Fruit salt (Eno)
• 3 gms               Asafoetida
• 150 gms           Onions, finely chopped
• 5 sprigs            Coriander leaves, chopped
• 2 lit                  Oil

METHOD:

1. In a mixing bowl, add gram flour, rice flour, red chilli powder, salt, eno fruit salt and hing and mix well. Add water little by little and make it to a thick batter like idli batter.
2. Wash and dry the bajji chilli with a towel.  Slit the chilli length wise and remove the seeds from the green chillies.  
3. Optional – We can stuff the finely chopped onion inside the Chilli to enhance the taste of the bajji. Mix the chopped onions, coriander leaves and lemon juice and mix well.

1. Heat oil in a pan, When the oil is hot enough,
2. take one stuffed chilli and dip it in the bajji batter and coat it nicely and then gently drop it in the hot oil.
3. Make sure the batter is evenly coated onto the chili.
4. Fry the bajji in medium flame till it becomes golden brown and becomes crispy too.
5. Remove the fried bajji and place it in a strainer. Drain the oil.
6. Once the oil is strained serve the bhajji with green chutney and tamarind chutney.

 

Mr.AHMED BAIG (BHMCT 6th SEM) outshines in the culinary delights. He believes staunchly  that ‘Eating is a necessity but cooking is an art. He is an artist indeed Indian institute of Hotel Management and Culinary arts  has heartily nominated him as the ‘Chef of the Day’.

Ingredients:

• 150 gms           Spaghetti pasta
• 125 ml             Olive oil
• 20 gms             Butter
• 3 nos                Garlic cloves, minced
• 250 gms           Tomatoes chopped
• 4 nos                Anchovy filets, rinsed and chopped
• 15 gms             Capers
• 20 nos              Olives, pitted and coarsely chopped
• 5 gms               Red pepper flakes, crushed
• 5 gms               Fresh basil leaves, shredded
• 3 gms               Salt
• 5 gms               Black pepper, crushed

Garnish

• 5 gms               Grated Parmesan cheese

Method:

1. Bring a large pot of lightly salted water to a boil.
2. Place the spaghetti pasta in boiling water and cook for 8 to 10 minutes or until al dente.
3. Once the pasta is boiled, drain the water and run the pasta in cold water and drizzle half the oil to cool the pasta. Keep it aside.
4. Heat butter and rest of the oil in a skillet over low heat;
5. Add garlic in oil and sauté until golden.
6. Add chopped tomatoes, and cook for 5 minutes.
7. Stir in anchovies, shredded basil leaves, capers, olives, and red pepper flakes.
8. Cook for few minutes, stirring occasionally.
9. Toss pasta with sauce, and mix well till pasta is well coated.
10. Serve it with grated parmesan cheese.

Student who is selected for the Chef of the day is Ms.VIJAYASHREE (FPP) 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:

• 4 nos Apples Gala
• 100 gms Unsalted Butter
• 200 gms Granulated Sugar
• 200 gms Brown Sugar
• 5 ml Vanilla Extract
• 3 gms Salt
• 10 gms Dry Fruits Chopped
• 10 gms Sugar for Caramel garnishes

METHOD:

1. In a large saucepan, melt butter over medium heat.
2. Add granulated sugar, brown sugar. Stir until well combined.
3. Bring the mixture to a boil, then reduce heat to simmer. Cook for about 10-15 minutes, stirring occasionally, until the mixture thickens and reaches a soft ball stage (about 240°F or 115°C on a candy thermometer).
4. Remove the saucepan from heat and stir in vanilla extract and a pinch of salt.
5. Dip each apple slice into the toffee mixture, coating it evenly, and place it on a parchment-lined tray.
6. Roll the toffee-coated apples in chopped nuts before placing them on the tray.
7. Allow the toffee-coated apples to cool and harden.
8. Once the toffee is set, you can serve

Mr. SACHIN (BCT&CA 5TH SEM) is a dedicated and diligent, young aspirant who is exceptionally good at him culinary arts. IIHMCA has selected him as the Chef of the Day.

 INGREDIENTS :

• 350gms   Sugar
• 350 ml     Water
• 400 gms   Besan 
• 400 gms   Vanaspati ghee
• 15 gms   Sugar ( for sprinkling on top)

 

 

METHOD :

1. Sift the besan and keep ready.
2. Dissolve sugar in the water over low heat and once it dissolves, increase the heat, bring to a boil.
3. Cook till it reaches a one-thread consistency.
4. Add a ladle of besan and stir to mix well. Continue till all the besan is added, a tablespoon at a time.
5. The besan sugar mixture should boil well till thick bubbles start forming.
6. Heat the ghee to a piping hot stage.
7. Add the ghee, all at the same time till all of it is used.
8. The colour and texture will change by now. It will get more brown and crumbly and bubbles start forming. Set in a thali, patting to level.
9. Sprinkle the sugar on top and let it settle well.
10. Do not remove ghee that may float on top, pat it back. Cool, cut and serve.