Recipes

Mr.LOKESH (BHMCT 5th 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:

•  450 gms     Mixed vegetables  
• 400 ml Coconut milk
• 4 nos Kaffir lime leaves
• 2-3 nos Bay leaves
• 1 stalk Lemongrass, bruised
• 2-3 nos Red chili peppers
• 3 cloves Garlic
• 25 gms Shallots
• 12 gms Shrimp paste
• 5 gms Salt (adjust to taste)
• 4 gms Sugar (adjust to taste)
• 25 ml Cooking oil

Method:

1. Prepare the spice paste: In a mortar and pestle or a food processor, blend the garlic, shallots, red chili peppers, and shrimp paste until it forms a smooth paste.
2. Heat the cooking oil in a large pot over medium heat.
3. Add the spice paste and sauté until fragrant, about 2-3 minutes.
4. Add the kaffir lime leaves, bay leaves, and lemongrass stalk to the pot. Stir-fry for another minute.
5. Add the mixed vegetables to the pot and stir-fry for a few minutes until they start to soften.
6. Pour in the coconut milk and bring the mixture to a gentle simmer.
7. Let it simmer for about 10-15 minutes, or until the vegetables are tender.
8. Season with salt and sugar to taste.
9. Adjust the spiciness by adding more chili peppers if desired.
10. Serve hot with steamed rice.

Student who is selected for the Chef of the day is Ms.KARISHMA(BCTCA 5th 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 :

• 4 nos           Eggs
• 150 ml         Full fat milk
• 3 ml             Vanilla extract
• 3 gms          Cinnamon powder
• 50 ml           Fresh cream
• 100 gms      Granulated sugar
• 3 gms          Salt
• 50 gms        Plain flour
• 4 slices        Sandwich milk bread
• 25 gms        Butter

To serve:

• 25 ml           Maple syrup
• 10 gms        Powdered sugar
• 50 gms        Mixed berries

METHOD :

1. Preheat griddle to 150 C or heat a skillet over medium heat.
2. In a clean bowl, blend eggs, milk, fresh cream, sugar, vanilla extract, cinnamon powder, and whisk well to combine.
3. Sprinkle the flour and mix well. Add the salt and mix.
4. Place a small dollop of butter over the hot griddle. Dip bread slices into the batter, dredging them well on both sides, and place on hot, greased griddle or skillet.
5. Cook for a few minutes, until the bottom of the breads starts to get golden brown. Flip and cook on the other side the same. 
6. Remove to a plate. Serve warm with golden syrup or maple syrup and a sprinkle of powdered sugar and mixed berries.

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Mr.HIMANSHU (FPP) 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:

• 450gms Beef sirloin or tenderloin, thinly sliced into strips
• 60 ml Olive oil
• 175 gms Onion, finely chopped
• 10 gms Garlic, minced
• 225 gms Button mushrooms, sliced
• 15 gms Refined flour
• 200 ml Beef broth
• 10 ml Worcestershire sauce
• 60 gm Sour cream
• 5gms Salt
• 5 gms Pepper crushed
• 340 gms Fettuccine pasta
• 3 sprigs Fresh parsley for garnish, chopped

Method:

Cook the Fettuccine:

• Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.

Sear the Beef:

• In a large skillet, heat the olive oil over medium-high heat.
• Add the beef strips and cook until browned on all sides. Remove the beef from the skillet and set aside.

Sauté the Vegetables:

• In the same skillet, add the chopped onion and garlic. Sauté for a few minutes until softened.
• Add the sliced mushrooms and cook until they release their moisture and start to brown.

To Make the Sauce:

• Sprinkle the flour over the sautéed mushrooms and stir to coat.
• Gradually add the beef broth and Worcestershire sauce, stirring continuously until the sauce thickens.
• Reduce heat to low and return the cooked beef to the skillet. Simmer for a few minutes until the beef is heated through.
• Stir in the sour cream and season with salt and pepper. Simmer gently, but do not let it boil.

Combine and Serve:

• Toss the cooked fettuccine pasta with the beef stroganoff sauce until well coated.
• Serve hot, garnished with chopped fresh parsley.

Ms.SUSHMITHA (BHMCT 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:

For the Salad:

• 600 gms Mixed vegetables
• 150 gms Potatoes, boiled and cubed
• 3 nos Eggs, hard boiled and sliced
• 2 nos Cucumber, sliced
• 100 gms Tofu, fried and sliced
• 50 gms Tempeh, fried and sliced
• 15 gms Shrimp crackers 

For the Peanut Sauce:

• 100 gms Peanuts, roasted & finely ground
• 10 gms Garlic, minced
• 5 gms Red chili peppers, chopped
• 60 gms Tamarind paste
• 50 gms Palm sugar or brown sugar
• 75 ml Coconut milk
• 50 ml Water
• 4 gms Salt to taste
• 10 ml Oil

Method :

1. Prepare the vegetables by blanching or boiling them until they are tender but still crisp. Drain and set them aside.
2. Make the peanut sauce: a. In a blender, combine the ground peanuts, minced garlic, chopped chili peppers, tamarind paste, palm sugar, coconut milk, and water.
3. Blend until you have a smooth and creamy sauce.
4. Taste and adjust the flavours by adding more sugar, tamarind, or chili if needed. Add salt to taste.
5. Arrange the cooked vegetables, tofu, tempeh, sliced eggs, and cucumber on a serving platter.
6. Pour the peanut sauce over the vegetables and garnish with shrimp crackers, if desired.
7. Serve the Gado Gado immediately. Mix the sauce and vegetables together before eating for the best flavour.

 

Ms.SMRITI (BCTCA 5TH 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 :

For kneading dough

• 500 gm Refine flour
• 80 gms Ghee
• 5 gms Salt
• 120 ml Water

 

For stuffing

• 300 gms Potatoes
• 50 gms Green peas
• 2 nos Green chilies, chopped
• 5 gms Cumin seeds
• 10 gms Coriander seeds, crushed
• 5 gms Ajwain
• 20 ml Vegetable oil
• 20 ml Ghee
• 10 gms Ginger, chopped
• 12 gms Red chilli powder
• 10 gms Turmeric powder
• 12 gms Coriander powder
• 10 gms Cumin powder
• 3 gms Asafoetida
• 5 gms Garam masala powder
• 15 gms Amchur powder
• 5 gms Salt

METHOD:

• In a mixing bowl, add refined flour, salt, ghee and mix well. Add water little by little and make a tight dough.
• Cover the dough and keep aside for 30 mins.

Prepare Stuffing:

• Boil the potatoes and keep aside.

• Peel the boiled potatoes and crush roughly.
• Heat ghee and oil in a kadai and add coriander seeds, ajwain and cumin seeds.
• Sauté for 30 seconds. Add chopped ginger, chopped green chilly, coriander powder, red chilly powder, roasted cumin powder, mango powder, garam masala and salt. Sauté for 30 seconds, then add green peas.
• Mix all ingredients really well and add potatoes and coriander leaves as well. Sauté till potatoes get coated with spices.
• Stuffing is ready, take it out in a plate and allow it to cool down.

Stuffing the Samosa:

• Grease hands with some oil and knead the dough again. Make small lumps from the dough. Divide the dough into small balls.
• Take one dough ball and roll out into poori with 2.5 to 3 inch diameter. Cu through the centre and divide the rolled poori into two equal halves. Lift one part and fold giving it a cone shape. Stick the edges using water. 
• Stuff the cone with potato stuffing. Seal the opening with water and place the samosas on a plate.
• Heat the oil in a wok for deep frying the samosas. When the oil is medium hot, place 7 to 8 samosas or as many samosas as possible in the wok and fry on medium-low flame until samosas turn golden brown in colour.
• Take out the fried samosas and place them over a strainer or on an absorbent paper.
• Serve the mini samosas with tamarind chutney.

Ms.MANISHA( 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 :

60 ml          Light rum
15 ml           Lime juice, freshly squeezed
20 ml          Demerara sugar syrup

 

 

Garnish: lime twist

Steps:

1. Squeeze lemon juice and keep aside. Make a simple sugar syrup using demerara sugar.
2. In a shaker, add the rum, lime juice and demerara sugar syrup with ice, and shake until well-chilled.
3. Double strain through fine mesh strainer into a chilled coupe.
4. Garnish with a lime twist.

Student who is selected for the Chef of the day is Mr. MANICHAND(BCTCA 5th 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:

500 gms     Sesame Seeds
450 gms      Jaggery
125 gms      Oats
25 ml           Ghee
25 gms        Almonds
25 gms        Cashew nuts
25 ml           Milk
5 gms         Green Cardamom

Method:

1. Dry roast sesame seeds in a heavy bottomed pan till the nutty smell comes.
2. Remove onto a wide plate and allow to cool.
3. Dry roast the oats on low flame for 5 mins. Cool it on a plate.
4. In the same pan, add ghee and heat it till medium hot. Add the almonds and cashew nuts roast on low flame for 5 mins. Remove onto a plate and cool.
5. Grind the almonds, oats and cashew nuts till coarse. Remove onto a bowl.
6. Grind the cardamom to a fine powder and add it to the oats & nuts powder.
7. Now blend the sesame seeds for 5-6 seconds to a coarse texture. Add the grated jaggery and blend till combined.
8. Add 25 ml milk and blend. Mix till sesame seeds oozing out of the mixture.
9. Remove onto a plate and add the oats powder, cashew and almonds powder. Mix and make small balls with this mixture.
10. Using the palm, roll the balls tight and keep it aside. Repeat the same till all the balls are rolled similarly.
11. Store the nuvvula laddus in refrigerator for an hour before they are served.

Ms.SRAVYA (BCTCA 5TH 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:

• 450 gms Refined flour
• 10 gms Cooking soda
• 60 gms Ghee
• 50 ml Curd
• 3 gms Salt
• 2 lits Oil, for frying

 

To make Sugar Syrup:

• 600 gms Sugar
• 20 ml Milk
• 5 gms Elaichi powder
• 300 ml Water

For the garnish:

• 50 gms Cream
• 50 gms Khoya
• 2 nos Silver warq

Method:

1. Mix flour and cooking soda in a large bowl. Add ghee to the flour and rub with fingers till it becomes crumbly.
2. Whisk the curd and add it to the crumbled flour and mil well.
3. Sprinkle with water, 5 ml each, and knead the dough till it is soft. It should still have flaky texture.
4. Cover with a wet cloth and rest it for 1 hr.
5. Divide the dough into small balls of 2 inches and start making rough shape.
6. Green the hand with oil. Using the palm of hand, rotate the dough ball in clockwise direction to form the layers. Make a dent in the middle, using the thumb.
7. Heat ghee or oil in a deep pan and bring it down to medium heat.
8. Once the oil is hot, slide in the balu shahi dough balls, 4-5 at a time, and deep fry on low heat initially. Once the balu shahi will start floating as they start cooking.
9. Flip it to the other side, and cook it till its golden brown.
10. Remove from the oil and place it in a strainer. After frying all the balu shahis, rest it for a few minutes.
11. In the meantime, mic sugar and water in a thick pan and boil it till sugar syrup reaches one string consistency.
12. Add milk to the syrup and all it to boil for some time.
13. Scum off impurities and clear the syrup.
14. Soak the balu shahis in the syrup for 30 mins and drain the syrup out and place the balu shahis in a tray put up at an inclined position.
15. Continuously coat the balu shahi with the drained sugar syrup.
16. Arranged the balu shahi in a tray and garnish with slivers of pistachio khoya cooked in cream.

 

Ms.SREELAKSHMI( 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:

• 60 ml Bourbon Whiskey
• 05 ml Lemon juice, freshly squeezed
• 15 ml simple sugar syrup
• 15 ml Egg white (optional)
• 100 gms Ice cubes

 

Garnish: 

• Few drops Angostura bitters

Method:

1. Add bourbon whiskey, lemon juice, simple syrup and egg white, if using, to a shaker, and dry-shake for 30 seconds without ice.
2. Add ice and shake again for 15–20 seconds, until well-chilled.
3. Strain into a martini glass over fresh ice, or into a coupe without ice.
4. Garnish with 3–4 drops of Angostura bitters.

Student who is selected for the Chef of the day is Mr. ROBIN (BHMCT 5th 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       Korean rice cakes (tteok)
500 ml          Water
75 gms          Korean red pepper paste (Gochujang)
60 ml            Soy sauce
30 gms         Sugar
20 gms         Garlic minced
5 gms           Korean red pepper flakes (Gochugaru)
30 ml           Vegetable oil
2 nos            Green onions, sliced
5 gms           Sesame seeds for garnish
Method : 

• Soak the rice cakes in warm water for about 30 minutes to soften them.
• In a pot, bring water to a boil and add the soaked rice cakes.
• Cook until the rice cakes are tender.
• In a separate bowl, mix together gochujang, soy sauce, sugar, minced garlic, and gochugaru to make the sauce.
• In a pan, heat vegetable oil and add minced garlic and sauté for few mins.
• Now add the sauce mixture to the pan and cook for couple of minutes.
• Add the cooked rice cakes to the pan, coating them evenly with the sauce.
• Cook on medium heat until the sauce thickens and sticks to the rice cakes.
• Garnish with sliced green onions and sesame seeds before serving.