Recipes

Mr.VAMSHI (BCTCA 5TH sem) is a dedicated and diligent, young aspirant who is exceptionally good at his culinary arts. IIHMCA has selected him as the Chef of the Day.

Ingredients:

• 250 gms Dates, chopped  
• 100 gms Almonds, chopped
• 50 gms Raisins
• 15 gms Cashew nuts
• 50 gms Dry fig
• 10 gms Desiccated coconut
• 3 nos Green cardamom, powdered with 5 gms sugar

METHOD:

1. Start by roasting the almonds in a pan until they get browned. Set aside.
2. Roughly chop the dates and figs.
3. Lightly crush the cardamom pods in a mortar-pestle. Then remove the peels and add 5 gms of sugar and then crush the seeds coarsely. Set aside.
4. In a spice grinder, add the chopped dates, half of the figs, cashews, raisins, ½ of the roasted almonds, desiccated coconut and the coarsely powdered cardamom powder.
5. Grind to a coarse mixture and spread on a tray or plate or take the mixture in a bowl.
6. Add the almonds, chopped fig and
7. Make small balls from your hands and the dry fruits ladoo are ready.

Ms. KOMAL ,an aspiring student in her FPP, is remarkably dedicated and diligent. She stands out as an exceptional talent in the field of culinary arts and Indian institute of Hotel management and culinary arts nominating her as a chef of the day.

INGREDIENTS:

For Fish marination:

• 6 nos Fish fillets (Cod or Haddock)
• 15 gms Salt
• 10 gms Black pepper crushed
• 20 ml Lemon juice

 

For batter:

• 150 ml    Beer
• 200 gms Refined flour
• 10 gms Salt
• 5 gms Black pepper crushed

For Chips:

• 200 gms Potatoes
• 10 gms Salt
• 2 lit Oil

For Tartare sauce:

• 200 ml  Mayonnaise
• 20 gms Gherkins
• 20 gms Capers
• 10 gms Dijon Mustard
• 12 gms Parsley
• 5 ml    Lemon juice
• 3 gms Salt
• 5 gms Black pepper

Method :

• Clean and wash fish and pat dry it.
• In a bowl, whisk together flour, beer, salt, and pepper to create a smooth batter. Keep the batter aside for 30 mins.
• Marinate the fish with salt, pepper, lemon juice.
• Dip each fish fillet into the batter, ensuring it’s fully coated.
• For Chips, wash and peel the potatoes and cut them into baton strips.
• Rinse the potato strips in cold water and pat them dry.
• Fry them in hot oil until golden brown. Season with salt.
• For making the fried fish, heat vegetable oil in a pan for frying.
• Dip each fillet in the batter, and lift it up so that it is evenly coated.
• Put the fish in hot oil and fry till it is golden and crispy, it will take around 7-10 mins. Place on paper towels to absorb excess oil.
• Tartare Sauce: In a bowl, mix together mayonnaise, chopped capers, chopped gherkins, Dijon mustard, chopped parsley, salt, pepper, and lemon juice. Adjust seasoning to taste. Mix well.
• Serve the fish and chips hot with a side of tartare sauce.

Student who is selected for the Chef of the day is Mr. SYED ABRAR (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:

• 650 gms Cashew nuts
• 300 gms Sugar
• 150 ml Water
• 20 ml Ghee
• 4 gms Cardamom powder

 

METHOD:

1. Take cashew nuts and blend to a fine powder. Make sure to pulse and blend else, the cashew will release oil and turns into a paste.
2. Sieve the cashew powder making sure there are no lumps. Keep aside.
3. In a large kadai take   sugar and water.
4. Stir well and dissolve sugar. Boil for 5 minutes or until 1 string consistency is attained.
5. Add in powdered cashew and mix well.
6. Stir continuously until the mixture is well combined and smooth paste is formed.
7. Now add  ghee and cardamom powder. Mix well.
8. Continue to cook until the mixture turns smooth paste and starts to separate pan slightly. do not overcook, as the burfi will turn hard.
9. Transfer the mixture on to the butter paper. Make sure to grease the butter paper with ghee.
10. Now fold using a spatula until the mixture thickens forming dough.
11. Once the dough is formed, knead slightly, to form soft dough.
12. Place the cashew dough between butter papers and roll using a rolling pin.
13. Roll slightly thick making sure it’s uniform.
14. Now grease with ghee and apply silver leaf or silver vark. Applying varq is optional.
15. Now cut into diamond shape or shape of your choice.
16. Finally, enjoy kaju katli for a month when stored in an airtight container.

Mr. VIKRANTH ,an aspiring student in his 6th sem of BCTCA, is remarkably dedicated and diligent. He stands out as an exceptional talent in the field of culinary arts and Indian institute of Hotel management and culinary arts nominating him as a chef of the day.

Ingredients:

1 kg               Chicken thighs
30 ml            Sake  
25 ml            Soy sauce
5 gms           Salt
10 gms         Ginger garlic paste
1 no               Lemon juice
50 gms         Onions
20 gms        Spring onions
10 gms         Garlic
5 gms           Turmeric powder
10 gms         Curry powder
100 ml         Coconut milk
20 gms         potato starch
50 ml           Oil
5 sprigs        Coriander leaves
Method:

1. Clean and cut each of the skinless chicken thighs into 4 pieces.
2. Make the paste of gingerand garlic. Cut 2 green onions/scallions and coriander leaves.
3. In a medium bowl, combine sake, and the ginger garlic paste, lemon juice, and add the chicken pieces to marinate. Keep in the fridge for 30 minutes. 
4. After chicken is marinated, dust it with potato starch.
5. Heat oil in a pan to medium heat. place 2–3chicken pieces at a time and deep-fry the chicken for 90 seconds, or until the chicken is light golden colour. Transfer the chicken to a wire rack or paper towel to drain excess oil. Let the chicken cook with remaining heat while you work on the rest of chicken.
6. In another frying pan, add oil and heat. Add chopped onions and chopped garlic and fry for a minute.
7. Place the chicken and sauté for a min till all the ingredients are well blended.
8. Then add coconut milk and water and boil further. Once the sauce is bubbling, ass the green onion and chopped coriander leaves, and mix over medium heat.
9. Check the seasoning and then transfer to a serving bowl.
10. Serve it with sticky rice.

Mr.SATYA SHYAM SAGAR (BCTCA 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:

• 300 gms Moong dal, hulled and split
• 5 ml Ghee
• 4 nos Green chillies, chopped
• 10 gms Ginger, chopped
• 2 gms Asafoetida
• 4 gms Turmeric powder
• 5 gms Red chili powder
• 5 gms Cumin powder
• 6 gms Black pepper corn, crushed
• 5 gms Coriander seeds, crushed
• 3 sprigs Coriander leaves, chopped
• 3 gms Ajwain
• 5 gms Salt
• 1 lit Oil, for deep frying

METHOD:

1. In a bowl, soak moong dal in enough water for about 3 to 4 hours or overnight. Drain the water and add them to a grinder or blender.
2. Add the chopped green chilies, ginger and asafoetida. Add water and grind to a fine and smooth consistency.
3. Coarsely crush the black pepper and coriander seeds in a mortar-pestle and add these to the ground moong dal batter.
4. Add salt, ajwain seeds, all the powders and mix well.
5. Stir the batter vigorously for a few minutes as this helps in aerating the batter.

Frying Moong Dal Pakoda

1. Heat oil for deep frying in a kadai or pan.
2. Drop spoonfuls of the pakora batter in medium hot oil and fry till crisp and golden.
3. When the pakodas look light golden, turn over them gently and continue to fry.
4. You will have to flip the pakoras a couple of times for even cooking.
5. Once the pakora becomes crisp and golden then remove them with a slotted spoon draining as much oil as possible in the kadai.
6. Then place the moong dal bhajiya in a strainer to remove excess oil.
7. Serve the moong dal pakoda hot or warm with chutney varieties like coriander chutney or mint chutney or tamarind chutney or just plain tomato ketchup.

Student who is selected for the Chef of the day is Mr. HARDAYAL SINGH(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

• 150gms Urad dal
• 30 ml Vegetable oil
• 5 gms Cumin seeds
• 5 gms Salt
• 3 gms Asafoetida
• 4 nos Green chillies
• 10 gms Red chilli powder
• 8 gms Poppy seeds
• 20 ml Tamarind pulp
• 20 gms Sugar
• 5 gms Ginger
• 5 gms Garam masala
• 20 gms Dry coconut

For outer covering:

• 250 gms Refined flour
• 50 ml Ghee/oil
• 3 gms Baking powder
• 5 gms Salt
• 1 lit Oil, for deep frying

METHOD:

1. Soak the dal and drain dal and grind coarsely.
2. Heat oil and add cumin seeds. When it splutters, add ginger, asafoetida, chopped green chillies and sauté till the colour changes a bit.
3. Add dal, salt, garam masala, chilli powder, poppy seeds, dry coconut and sauté till it’s ‘fried’. Add about 1/4 cup water and cook till dal is cooked through. Mix in the tamarind and sugar and keep aside.
4. Mix baking powder and salt into the refined flour. Rub ghee/oil into the it, add water and knead into stiff dough. Rest, cover for 15 minutes.
5. Make walnut sized rounds of the dal mixture.
6. Break pieces of dough and roll into walnut sized rounds. Roll these flat into 1/4 inch rounds and pinch about 1/2 of the edge all around, leaving the centre thicker.
7. Now wet the pressed edges, and place a ball of the filling in the centre. Bring the wet edges together, covering the filling completely, and pinch together to seal.
8. Heat oil and deep-fry the kachoris, first over high heat, then over medium heat so that it cook’s through, and browns evenly.
9. Drain the kachoris after frying, and serve it hot with green chutney & fried green chilies.

Mr.FARDEEN NAWAZ,an aspiring student in his 1st sem of BCTCA, is remarkably dedicated and diligent. He stands out as an exceptional talent in the field of culinary arts and Indian institute of Hotel management and culinary arts nominating him as a chef of the day.

Ingredients

200 gms             Mango Pulp 
500 gms             Hung curd    
50 ml                 Warm milk           
200 gms             Sugar, powdered   
25 gms               Cardamom powder          
a pinch of          Nutmeg       
30 gms               Almond slivers      
20 gms               Pistachio slivers   

Method :

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

 

Ms.DIVYA (BCTCA 3rd 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’.

Samosa Dough

• 700 gms Refined flour (Maida)
• 125 ml Ghee
• 5 gms Salt
• 150 ml Water

 

 

Samosa Filling

• 30 ml Oil
• 20 ml Ghee
• 5 gms Asafetida ( Hing )
• 8 gms Coriander seeds, crushed
• 5 gms Fennel seeds
• 5 gms Cumin seeds
• 5 gms Fenugreek seeds
• 15 gms Ginger chopped
• 15 gms Green chilies chopped
• 200 gms Potatoes, boiled and roughly mashed
• 100 gms Green peas, blanched and roughly mashed
• 15 gms Red chili powder
• 15 gms Turmeric powder
• 20 gms Amchur powder
• 5 gms                 Garam masala powder
• 15 gms Coriander leaves with stems, finely chopped
• 5 gms Salt

METHOD:

1. Mix together flour and salt and add ghee in a large bowl. Rub the ghee with the flour till it resembles bread crumbs. Start by adding water and knead it into a firm dough. Don’t over knead it. It is normal to see a few cracks and dimples. Cover the dough with a damp cloth and set aside while you make the filling.
2. Heat oil in a pan. While the oil is heating, add coriander seeds, saunf (fennel seeds) and methi (fenugreek seeds). Fry the spices till aromatic. Add ginger and green chilies and stir fry for a minute or two. Add the crushed green peas and remaining spices, mashed boiled potatoes and salt. give it one more good mix and then set the mixture aside to cool.
3. Take a lime sized bowl of dough, roll it between your palms till smooth and dust it with flour. Roll it out into a circle which is less than 1 mm thickness and about 6 inches in diameter. Cut the rolled dough in half. Pick up one half and brush it with a little water along the straight edge of the pastry.
4. Now take one edge of the straight side, and place it on the other edge of the straight side in such a way that the dough forms into a cone (watch the video for more clarity). Pinch the corner of the cone so that its sealed. Place a tablespoon and a half of the filling in the cone, making sure to fill it only ¾th of the way. Brush the inside of the unfilled dough with a little water and seal it by pinching the edge together.
5. Repeat till all the dough is used up. Place the samosas on a greased tray making sure they don’t touch each either and cover them with a damp cloth.
6. Heat about 2 inches oil in a pan. To test if the oil is hot enough, add a tiny piece of dough to the oil and if it bubbles and floats slowly to the surface, your oil is ready for frying.
7. Add the samosas to the oil making sure not to overcrowd the pan, and reduce the flame to a simmer. Fry the samosas on a low flame till golden brown on both side. It’s important to fry them on a low flame, or the pastry would be raw from the inside and golden brown on the outside.
8. They take 15-20 minutes to fry. Take them out on a plate lined with paper to absorb any extra oil and serve them immediately with ketchup, coriander chutney or tamarind chutney.

 

Mr.SUMITH SINGH( BHMCT 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
SYRUP:
250 ml                   Water
150 gms                  Sugar
COCKTAIL:
45 ml                      Vodka
2 nos                      Lime 
1 no                        Lemon 
1 no                        Grapefruit
ICE CUBES:
50 gms                   Butterfly pea flower tea
300 ml                   Water
Garnish:
Mint leaves
Method:

MAKE THE ICE CUBES:

1. Put the water into a small pot and turn the heat to high. When the water just comes to a boil remove the pot from the heat and add the butterfly pea flowers. 
2. Stir to combine and let steep for 4 minutes. Strain the tea through a mesh strainer and then pour the tea into an ice cube tray.
3. Place the ice cube tray into the freezer and freeze until solid, at least 4 hours or overnight.

MAKE THE SIMPLE SYRUP:

1. Add the sugar and water in a small pan and turn the heat to medium high.
2. Stir the sugar and water together with a whisk or fork. As soon as the sugar melts completely and the liquid is clear, turn the heat off. This takes about 1 minute.
3. Set aside to cool.

JUICE THE FRUIT:

1. Wash the fruit and cut the lemons and limes in half and cut the grapefruit into 4 quarters.
2. Juice the fruit into a container- you will yield about 450 ml of juice.
3. Pour the juice into a tall pitcher. Add the vodka and half of the cooled syrup.(You can pour it through a sieve first if you have some seeds)
4. Stir to combine.
5. Take a little taste. Add more syrup to taste.
6. Place the pitcher in the fridge until ready to drink.
7. When you are ready to serve, pour the cocktail into glasses, top with a couple ice cubes and watch the magic happen.

Student who is selected for the Chef of the day is Ms.SAALEHA(BCTCA 1ST 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 Marination

• 300 gm Ladies Finger ( Okra/Bhindi)
• 10 gms Ginger Garlic paste
• 05 gms Salt
• 10 ml Lemon juice
• 10 gms Turmeric powder

For Stuffing

• 20 gms Ginger & garlic chopped fine
• 125 gms Peanuts
• 100 gms Desiccated coconut
• 20 gms Cumin seeds
• 20 gms Coriander seeds
• 8 gms Red chili powder
• 8 gms Turmeric powder
• 5 gms Garam Masala powder
• 3 nos Green Chilies, chopped
• 5 sprigs Coriander leaves, chopped
• 5 gms Salt     

For Frying

• 50 ml Oil
• 50 gms Ghee
• 5 gms Whole red chilies
• 5 gms Mustard seeds
• 5 gms Cumin seeds

Method:

Marinate the Bhindi

1. Slit the Bhindi and marinate it with salt, ginger garlic paste, turmeric and lime juice in a large bowl and keep aside for 15 mins.

Make the Stuffing

1. Roast the peanuts, coriander seeds, cumin seeds, dry coconut, and powder them fine.
2. Mix the powders with dry spices, add chopped chilies, coriander leaves, chopped ginger and garlic and mix all the spices together to get a dry mix.

Make the Bhindi

1. Stuff the Bhindi with the dry mix and keep them aside.
2. Heat oil & ghee in a pan over medium-high heat. Once the oil is hot, add mustard seeds, cumin, red chilies whole, and fry until they turn translucent, stirring frequently.
3. Lower the heat and arrange the Bhindi in the pan and cook on a slow flame for 10 mins.
4. Reduce the heat to low. Once the Bhindi is cooked on one side, turn it over and cook on the other side and cover the pan with a lid.
5. Once the Bhindi gets required colour and cooked, check the seasoning, and sprinkle generous amount of coriander leaves and serve hot.