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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:

For besan mixture:

• 400gms             Besan
• 75 gms             Ghee
• 100 ml              Milk

For roasting:

• 200 ml              Ghee
• 120 ml              Milk

 

Other ingredients:

• 250 gms            Sugar
• 100 ml              Water
• pinch                saffron/ food colour
• 125 gms            Khova 
• 5 gms               Cardamom powder
• 1 no                  silver vark for garnishing
• 50 gms             Mixed dry fruits chopped

METHOD:

To make danedar besan:

1. In a large bowl take besan, ghee and
2. Crumble and mix until the besan turns moist.
3. Keep rubbing, until the besan turns grainy texture.
4. Sieve the besan using a large hole’s sieve.
5. The besan turns grainy texture. Keep aside.

To roast besan:

1. In a large kadai heat 200 ml ghee and add besan mixture.
2. Keep roasting the besan on low flame.
3. After roasting for 20 minutes, the besan turns golden brown and ghee releases from sides.
4. Now add ½ cup milk and mix continuously.
5. The mixture turns frothy forming a grainier texture.
6. Keep cooking the besan until the milk is absorbed completely.
7. Transfer to a bowl and keep aside.

To make sugar syrup:

1. in a large kadai add sugar and  
2. boil until 1 string consistency of sugar syrup is attained.
3. add pinch saffron food colour and mix well. adding colour is optional, however, it enhances the colour of burfi.
4. further, add ½ cup khova and mix well. mix until the khova is well combined in sugar syrup.
5. now add roasted besan mixture into the sugar syrup. Continue to cook until the mixture starts to separate the pan.
6. Add cardamom powder and mix well.
7. Transfer the mixture into the tray lined with baking paper. Tap and level up forming an even top. Rest for 2 hours, or you can refrigerate to set quickly.
8. Once the burfi has set completely, unmold and decorate with silver vark.
9. Cut into the desired shape and garnish with dry fruits.

Mr. A Rajesh (BHMCT 6th 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:

• 30 ml Sherry
• 30 ml Vodka
• 3 nos Cherry tomatoes, halved
• 5 cubes Water melon
• 30 ml Pomegranate juice
• 3 ml Worcestershire sauce
• 60 ml Coconut water

 

For Garnish

• 2 gms Grated Nutmeg
• 1 sprig Mint leaves

 METHOD:

• Boil sugar and water and make simple sugar syrup. Cool it down and keep it ready.
• Add the cherry tomatoes and watermelon to a cocktail shaker and muddle until squishy.
• Add the pomegranate juice, sugar syrup, sherry and vodka, Worcestershire sauce and cracked ice and shake for 5 seconds.
• Double-stain into a Collins glass over fresh cracked ice, top with coconut water, stir gently and garnish as desired, rubbing or smacking the herbs for the garnish first to release aromatic oils.

Mr. Naveen (BCTCA 2nd 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  as the ‘Chef of the Day’.

INGREDIENTS

For Empanadas dough:

• 700 gms Refined flour
• 200 gms Butter
• 150 gms Water
• 5 gms Salt
• 5 gms Sugar

Chicken filling:

• 500 gms Chicken breasts,
• 50 ml Oil
• 20 gms Garlic
• 5 gms Paprika powder
• 3 gms Red chili powder
• 3 sprigs Rosemary
• 5 gms Mixed herbs
• 5 gms Salt
• 5 gms Black pepper powder
• 6 gms Cumin powder
• 1 no Egg  for the egg wash

Method:

1. In the bowl of a food processor fitted with a dough blade, combine the flour, salt, and sugar. Slowly add in the melted butter, followed by enough water to create a soft and smooth dough.
2. Form the dough into a disc, wrap it with a damp cloth and refrigerate for 1 hour.
3. For the chicken filling, drizzle the oil in a large pan over medium-low heat.
4. Add the onion and cook, stirring occasionally, until golden and caramelized, 15-20 minutes. Add the garlic and cook until just fragrant, 30 seconds to 1 minute.
5. Stir in the shredded chicken and season with the paprika, cumin, salt, black pepper, and chili powder. Add the water, bring to a simmer, and cook, uncovered, until most of the water has evaporated, 20-30 minutes. Remove from heat and allow to cool to room temperature.
6. Preheat oven to 350˚F. Line two baking sheets with parchment or lightly grease.
7. On a lightly floured surface, roll the dough into a thin sheet. Use 4 ¾ inch circular cutter to cut out circles of dough. 
8. Place about 2 tablespoons of the cooled chicken mixture in the center of each circle. Brush the edges lightly with a little beaten egg, fold the dough over the filling, and press the edges together to seal.
9. Seal completely using the tines of a fork or create a rope appearance by pulling the edge out slightly and folding over, starting from one end and finishing at the opposite side. Repeat with remaining empanadas.
10. Place the empanadas two inches apart on the prepared baking sheets. Brush the tops with beaten egg and bake until golden, 20-25 minutes. Once the empanadas are baked, take it out of the oven and brush the top with butter and serve them.

Mr.Anil karki (BHMCT 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

• 4 nos Chicken legs, cut into joints
• 35 ml Peanut oil
• 45 gms Pancetta bacon
• 25 gms Refined flour
• 6 gms Salt
• 5 gms Black pepper, powdered
• 150 ml Dry white wine
• 12 nos Baby potatoes, peeled
• 8 nos Cremini mushrooms, quartered
• 200 gms Frozen green peas
• 300 gms Carrots, diced into
• 12 gms Garlic, crushed
• 50 gms Pearl onions
• 300 ml Chicken stock
• 2 sprigs Fresh thyme
• 5 sprigs Fresh parsley, chopped

Method:

1. Heat oil in a Dutch oven.
2. Sauté the pancetta for about 2 minutes in the hot oil. It should be a little crispy. This will give the stew incredible flavour.
3. Add the chicken legs and sauté for 8 minutes. Turn once after 4 minutes so they get a good browning on each side.
4. Add the flour, salt, and pepper together. Sprinkle the mixture over chicken and stir well, cooking for about 1 minute.
5. Add wine and chicken stock and stir well.
6. Add the potatoes, mushrooms, pearl onions, carrots, and garlic.
7. Make a small bundle of a few pieces of fresh thyme, wrapping one piece around the bundle. Add it to the stew and gently stir so thyme is submerged. 
8. Bring stew to a full boil. Reduce heat to low and cover, cooking for 45 minutes. 
9. When you are ready to serve the stew, add the peas and cook for 2 minutes if using frozen peas or a couple of minutes longer if they are fresh.
10. Sprinkle with parsley just before serving.

Serve along with sough dough bread or on top of risotto.

Student who is selected for the Chef of the day is Mr. Aditya patro (BHMCT 5th sem) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills in Continental. He is very talented student, always striving to perfect the art of cooking.

Ingredients:

• 150 gms Bulgur Wheat 
• 50 gms Roma tomatoes, very finely chopped
• 45 gms English cucumber, very finely chopped
• 15 sprigs Parsley, very finely chopped
• 5 sprigs Fresh mint leaves, very finely chopped
• 4 nos Green spring onions, very finely chopped
• 6 gms Salt
• 2 nos Juice of lemon
• 25 ml Extra virgin olive oil
• 1 bunch Romaine lettuce leaves to serve

Method:

1. Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
2. Very finely chop the vegetables, herbs and green spring onions. Be sure to place the tomatoes in a colander to drain excess juice.
3. Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
4. Now add the lemon juice and olive oil and mix again.
5. For best results, cover the tabouleh and refrigerate for 30 minutes. Transfer to a serving platter.
6. Serve the tabbouleh with a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabbouleh.

 

Mr. Uday (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

• 1sheet (500 gms)    Puff pastry, room temperature 
• 125 gms                    Raw sugar
• 15 gms                      Cinnamon powder

 

 

 

Method:

1. Preheat your oven to 200C. Line a baking tray with Silpat or parchment paper.
2. Roll out the puff pastry into a rectangle about 14″ * 12″.
3. Sprinkle sugar and cinnamon powder on the dough. Lightly press the sugar and cinnamon into the dough, using a rolling pin.
4. Starting with one long side, start rolling the dough tightly until the center. Repeat on the other side.
5. Chill the log for at least 20 minutes.
6. Cut into 1/4″ thick slices and place on the baking tray. Sprinkle some more sugar if you like.
7. Bake for 12-14 minutes until the pastry is all puffed up and golden brown in colour.
8. Transfer the cookies onto a cooling rack and allow them to cool completely before transferring to an air-tight container. Enjoy!

Ms. Manisha (BHMCT 2nd 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  as the ‘Chef of the Day’.

INGREDIENTS:

FOR CHICKEN MARINATION:

• 2 nos Chicken breasts, large, cut into 2 inch cubes
• 8 gms Garlic cloves, finely chopped
• 8 gms Onion powder
• 8 gms Paprika powder
• 5 gms Salt
• 3 gms Black pepper, freshly crushed
• 45 gms Flour
• 20 gms Butter
• 15 ml Olive oil

FOR STROGANOFF GRAVY:

• 45 gms Butter
• 25 gms Onion, chopped
• 12 gms Garlic cloves, crushed or minced
• 500 gms Brown mushrooms, sliced
• 12 gms Dijon mustard
• 8 gms Paprika
• 150 ml Dry white wine
• 15 gms Flour
• 450 ml Chicken stock/broth
• 15 ml Worcestershire sauce
• 5 gms Salt and pepper, to taste
• 150 ml Sour cream
• 8 gms Fresh chopped parsley or chives

METHOD:

3. Season chicken all over with garlic, paprika, onion powder, salt and pepper. Dredge each chicken breast in flour. Set aside.
4. Heat the butter and oil in a large skillet over medium heat. Sear the chicken until browned. Transfer to a plate, set aside. 
5. Melt the remaining butter in the pan. Sauté the onions until transparent. Add the garlic and sauté until fragrant (about 30 seconds), then add mushrooms and cook until golden, about 4 minutes. Scrape any browned bits from the bottom of the skillet. Add in the mustard and paprika, mixing well to coat mushrooms.
6. Pour in the wineto deglaze the pan, and let reduce for about 3 minutes while stirring occasionally to mix all of the flavours through.
7. Add flour and cook, stirring, for 1 minute, then add the broth/stock and Worcestershire sauce. Mix well to incorporate and let simmer while stirring occasionally, until the sauce begins to thicken slightly, about 2-4 minutes
8. Reduce heat to medium-low and stir in sour cream. It may ‘look’ split, but the sour cream will melt through the sauce while it heats through. Let simmer until sauce is smooth and creamy, about 3-4 minutes, then season with salt and pepper.
9. Return chicken breasts along with juices on the plate to the pan. Simmer for a further 2 minutes until the chicken is completely cooked through. (If sauce is too thin, simmer for a minute or 2 longer until the sauce thickens from the floured coating on the chicken.) Remove from heat.
10. Garnish with parsley or chives. Serve over noodles, pasta, rice or mashed potatoes.

 

Ms. Mukthavani (BCTCA 6TH 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  as the ‘Chef of the Day’.

Ingredients

 For Filling

• 50 ml Oil
• 25 gms Ginger
• 25 gms Garlic
• 200 gms Chicken mince
• 100 gms Onions, chopped
• 80 gms Spring onions, chopped
• 100 gms Cabbage, chopped
• 50 gms             Green capsicum
• 100 gms Carrots
• 12 ml Light soya sauce
• 5 gms Black pepper
• 10 ml White vinegar
• 5 gms Salt

 For the dough

• 300 gms Refined flour
• 5 gms Salt
• 25 ml Oil
• As required Water

  Method

1. In a pan heat oil, add chopped garlic, ginger, onions and sauté for few minutes.
2. Add the chicken mince and salt, and cook till chicken is ¾th cooked.
3. Add spring onion, cabbage, carrots, capsicum, salt and pepper, soya sauce and white vinegar and chilli paste for spiciness.
4. Cook the mixture on medium flame for 2-3 minutes.
5. Turn of the gas and allow it the mixture to cool, so that the mixture doesn’t leave water.
6. Mix refined flour, salt, water and oil together in a bowl.
7. Knead the mixture to a firm dough. Cover the dough with a moist napkin or kitchen towel.
8. Leave the dough to rest for 30 minutes.
9. Make a 7-8 inch log from the dough and cut the log into equal slices.
10. Flatten each dough ball and give it a nice circular shape- make sure it is thin enough on all the edges.
11. Apply water with your fingertips around the circumference of the dough and then add the stuffing in the center.
12. Start folding the dough into a dimsum shape or any preferred shape of your choice.
13. Steam the momos in a steamer for 12 mins or till it is done. The momos can also be deep fried.
14. Serve the momos with a spicy red chilli sauce.

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:

• 450 gms Refined flour
• 10 gms Cooking soda
• 60 gms Ghee
• 50 ml Curd
• 3 gms Salt
• 20 gms Pista
• 2 lits Oil
•  

To make Sugar Syrup:

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

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 balushahi dough balls, 4-5 at a time, and deep fry on low heat initially. Once the balushahi 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 balushahis, 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 balushahis in the syrup for 30 mins and drain the syrup out and place the balushahis in a tray put up at an inclined position.
15. Continuously coat the balushahi with the drained sugar syrup.
16. Arranged the balushahi in a tray and garnish with slivers of pistachio and warq ( Optional).

Mr.AQEIL SAMRAN (BCTCA 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  as the ‘Chef of the Day’.

INGREDIENTS

• 1 kg Chicken cut with bone & skin on
• 600 gms Potatoes
• 250 gms Carrots
• 50 gms Onions
• 25 gms Garlic cloves
• 3 stalks Lemon grass
• 8 gms Sugar
• 3 nos Bay leaves
• 150 ml Coconut milk
• 120 ml Oil
• 500 ml Chicken broth
• 500 ml Water

MARINADE

• 12 gms Salt
• 15 gms Fried onion paste
• 20 gms Vietnamese curry powder
• 1 no Lemon juice
• 12 gms Black pepper powder
• 5 gms Sambal paste

METHOD:

1. Cut chicken into large 2-3″ chunks. Wash and pat them dry.
2. Add salt, pepper, lemon juice, fried onion paste, sambal paste & curry powder to chicken. Marinate for 2-4 hours.
3. Cut onions, potatoes and carrots into 1.5-2″ chunks.
4. Deep fry potatoes and carrots until lightly browned so they hold their shape.
5. After marinating, brown chicken on all sides in small batches in a pot, skin side down first. Add oil if you’re using skinless.
6. Remove chicken, drain fat and clean off any burned residue in the pot.
7. Add some oil to the pot on low heat and sweat onion until soft, then add garlic until lightly brown.
8. Return chicken to the pot with lemongrass, bay leaves, and sugar.
9. Add 50% water and 50% chicken broth to the pot until all ingredients are fully submerged.
10. Put the flame on high until boiling, reduce to medium-high heat to maintain a low boil.
11. After 5 minutes of low boil, taste the broth and adjust with salt, sugar, and curry powder to taste if needed.
12. Add potatoes and carrots, and more water and chicken broth to cover (50/50 ratio).
13. Return the flame to high heat until it hits a boil, then reduce to a low simmer until the chicken is fully cooked, and the potatoes and carrots reach desired doneness.
14. Add coconut milk, stir and raise the heat to high until it hits a boil, then turn off the heat.
15. Serve with bread, accent with a squeeze of lemon and sambal for heat.