Categories Recipes

TOMATO & CORIANDER SOUP

Mr. MANAN SINGH ( BCTCA 6th SEM) 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
For Filling
 50 gms Onion diced
 4 nos Garlic cloves crushed
 5 gms Curry powder
 10 gms Chili powder
 400 gms Tomatoes, chopped
 15 gms  fresh coriander , chopped
 4 gms Bicarbonate of soda
 300 ml  milk

Method
 1. Peel and cut onions into dices. Chop the garlic and keep it aside.
2. Heat a pan with oil and add onions and garlic. Sauté.
3. Cook the onion in a little oil for about 5 minutes.
4. When soft add the garlic.   Cook for another minutes, stirring till
onions turn translucent.
5. Add the curry powder and the chopped tomatoes.
6. Add a little water if the tomatoes are too thick.
7. Simmer for 10 minutes. Add the coriander and using a stick blender,
blend the soup.
8. Mix a tablespoon of milk with the bicarbonate of soda. Pour it onto
the soup, followed by the rest of the milk. Simmer for 5 minutes, keep
stirring.
9. There will be quite a few bubbles but they will have disappeared after
5 minutes. Serve with your choice of bread.

Categories Recipes

BOBBATLU

Student who is selected for the Chef of the day is Mr.Naveen  (BCT&CA 3rd 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:

  • 200 gms Chana dal
  • 150 gms Jaggery
  • 55 gms Ghee
  • 8 gms Green cardamom powder
  • 350 gms Refined flour
  • 5 gms Salt as required
  • 150 ml Butter
  • water as required

METHOD:
1. Wash the chana dal and then pressure cook until it is tender but not mushy.
2. While the dal is cooking, melt the butter in low flame, but do not brown it. Keep it aside.
3. In a bowl, add flour, salt, and melted butter. Mix well to get combined and gets to a crumbly
texture.
4. Now add water little by little to get smooth and slight sticky dough.
5. Finally add the remaining butter and knead to get elastic dough. Keep it covered for 15 minutes.
6. Heat a deep pan, add Jaggery and melt it. To this, add ground dal and mix them well in low-
medium flame until the jaggery melts and the mixture becomes wet.
7. Add the cardamom powder, mix well and turn off the flame. Let the stuffing cool down until you
can handle it with hands. Then divide the mixture and make equal sized balls.
8. Take the dough, knead it slightly and divide it into equal sized balls. Size of the dough ball should
be smaller than the prepared stuffing ball.
9. Now take a flat plate or butter paper/banana leaf/foil on a flat surface, grease with ghee or
butter. Place one dough ball over it and just flatten it into a small circle using your fingers. Place
one channa dal ball at the center and just cover the filling by pulling the dough over it. Remove if
there is any extra dough. Now roll it in between your palms to form a ball.
10. Again place them over the greased plate and just flatten them with your fingers into a thin circle
which should be thicker than roti. Make sure that the stuffing doesn't come out of the outer dough
layer. You would be able to see the stuffing under the thin dough outer which is the correct
thickness.
11. Now heat the tawa or flat pan, grease with ghee and cook the prepared bobbatlu in medium
flame until slightly golden brown on both sides by flipping them at regular intervals. Drizzle some
ghee over it and to its sides while cooking. Transfer to a serving plate.
12. Repeat the same for other divided dough and channa dal mixture. Serve hot.

Categories Recipes

TABBOULEH SALAD

Mr. KUMAR ( BCTCA 3rd SEM) 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
200 gms  Bulgur wheat
350 ml Vegetable stock
15 gms Parsley
60 gms Tomatoes
50 gms Onions
15 gms Mint leaves
75 ml Olive oil
2 nos Lemon
300 gms Lettuce
8 gms Salt
8 gms Pepper

Method :
1) Add boiling stock/ water in the bulgur wheat & let it sit for 30 min.
2) Fluff the cooked bulgur with fork & allow it to cool.
3)  In a mixing bowl, combine chopped parsley, chopped mint, chopped tomatoes and
onions.
4) In a separate mixing bowl, whisk olive oil, lemon juice, salt & pepper.
5) Pour dressing over salad & toss, add the cooked bulgur wheat & mix well, chill in
refrigerator.
6)  Garnish with lemon wedge & serve.

Categories Recipes

FLAMING DRAGON’S BLOOD COCKTAIL

INGREDIENTS:

 THYME AND RASPBERRY SYRUP (BLOOD SYRUP)

  • 340 g              Frozen raspberries 
  • 3 sprigs          Thyme
  • 100 g              white sugar 
  • 120 ml            Water 
  • 1 drop             brown food coloring 
  • 67 ml              White rum
  • 44 ml              Thyme and raspberry syrup 
  • 22 m               Freshly squeezed lemon juice 
  • 4 nos               Ice cubes
  • 1 gm                Pearl luster dust 
  • 150 ml            Bacardi rum

METHOD:

THYME AND RASPBERRY SYRUP (DRAGON’S BLOOD SYRUP)

  1. Place all the ingredients in a saucepan (except the brown food colouring). Cook the mix over medium high heat.
  2. Stir until the sugar has dissolved and bring the mix to a boil. Stir frequently until the raspberries have softened and break down in the syrup. Remove the syrup from the heat and let it cool down completely.
  3. Strain the mix through a fine sieve to remove some pulp and seeds.
  4. Add the brown food colouring to make the syrup a slightly darker red colour.

FLAMING DRAGON’S BLOOD COCKTAIL (THYME AND BERRY DAIQUIRI)

  1. Place all the ingredients in a cocktail mixer
  2. Shake for a few seconds to chill the cocktail.
  3. Add ice cubes to the glass and chill the coupe glass. Take the ice out and strain the cocktail into a coupe glass.
  4. Before consuming the cocktail, invert couple of glasses on the cocktail and pour Bacardi rum over and flambé it. This is purely for theatrics.
  5. Once the flame gets doused, serve the cocktail.
Categories Recipes

MALPUA WITH RABDI

Student who is selected for the Chef of the day is Mr.SADATTULLAH (BCT&CA 6TH 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 Maida flour
  • 25 gms Khoya
  • 5 gms Green cardamom
  • 20 gms chopped pistachios
  • 1 pinch saffron as required
  • 10 gms semolina
  • 150 ml Milk
  • water as required
  • 500 ml refined oil
  • 500 ml sugar syrup
  • For Rabdi:
  • 500 ml Full fat milk
  • 100 gms Khoya
  • 100 gms Sugar
  • 5 gms Cardamom powder
  • 20 gms Chopped mixed Nuts for garnish

Method:
1. In a large mixing bowl take maida, semolina and sugar. Add fennel powder and cardamom powder, mix well.
2. Make a well and gently add the milk to it and mix well making sure there are no lumps in the batter. Add water as required and mix well, making sure the batter is of smooth poring consistency.
3. Whisk the batter for atleast 5 minutes. Cover and rest the batter for 30 minutes.
4. Heat oil and ghee in a flat pan. Pour the batter a ladle full into hot oil / ghee.
5. Once the malpua starts to float, splash oil over malpuas. Turn the malpua and cook on both the sides evenly. Press gently with the help of perforated spoon. Malpuas will puff up like poori. Whole process will take around 2 minutes to 3 minutes.
6. Drain the malpuas onto the kitchen towel to remove excess oil.7. One the oil is drained; soak the malpuas into hot sugar syrup for 10 minutes making sure both the sides of malpua are soaked well. Then drain the malpuas onto a wire mesh.
8. To make rabdi, heat milk in a pan and cook till it is reduced to half.Add the grated khoya and powdered sugar and adjust with cardamom powder. Cook further till u get thick pouring consistency.
Take it off the flame and keep aside.
9. Serve malpuas hot with rabdi and garnished with crushed nuts.

Categories Recipes

Chicken Ravioli Pomodoro

Mr.SAI UDAY ( BCTCA 6TH SEM) 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:

  • 450 gms Chicken breast
  • 150 gms Spinach, shredded
  • 45 gms Butter
  • 120 ml Chicken broth
  • 120 gms Ricotta cheese
  • 75 gms Parmesan cheese
  • 25 ml White wine
  • 500 gms  Glutinous wheat flour
  • 3 nos Eggs
  • 350 gms Plum tomatoes, or canned tomato sauce
  • 120 ml Olive oil
  • 5 gms Italian dried herbs
  • 5 nos Garlic cloves, minced
  • 50 gms Onion
  • 8 gms Kosher salt
  • 12 gms Black pepper crushed
  • 250 gms Fresh basil leaves

Method:

  1. Mix glutinous wheat flour with 3 egg yolks, pinch of salt and 75 ml warm water till it forms tight dough. Refrigerate covered. Keep the egg white aside.
  2. Chop the onions, garlic and spinach and keep them aside. Julianne the chicken breast and keep aside.
  3. Heat pan and add olive oil and butter.
  4. Add the chopped onions, garlic and sauté for few minutes. Add shredded chicken breast and add the salt, pepper powder, shredded spinach, and chopped basil leaves. Sauté for few minutes and chicken is well cooked. Add the chicken broth spooning from time to time till the chicken is cooked.  Add the shredded chicken and sweat well.
  5. Add the white wine and reduce till the mixture is semi dry. Now add the grated ricotta cheese and keep the mixture aside to cool.
  6. Take the dough out of fridge and bring it to room temperature.
  7. Partition the dough into 16 equal parts.
  8. Roll one dough into a long rectangular sheet, approx. 1 feet by 3 inches in length.
  9. Repeat the same till all the dough gets into the same shape. Store them under damp cloth.
  10. Place one sheet on the table.Spoon around 10 gms of the chicken filling in the middle of the dough such that at equial distance, you will get round 8 ravioli fillings.
  11.  Beat the egg and a spoonful of water together. Brush over the dough sheet and cover the ravioli with another sheet.
  12. Press the edges around the filling, making sure it’s well sealed.
  13. Using a serrated knife or a pizza roller cutter, cut the ravioli into small squares.
  14. Repeat this process until all the ravioli are prepared.
  15. Heat water with salt and around 5 ml olive oil.
  16. Blanch the ravioli gently till they are al’ Dante. 
  17. Lift the ravioli and dunk it into cold bath to stop the cooking process. Store it well.
  18. Blanch the tomatoes and add the tomatoes to a food processor and pulse until smooth.
  19. Add the olive oil to a large pan over medium heat. Once the oil begins to shimmer, add the onion and cook, stirring occasionally, until softened, but not browned, about 3 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 30 seconds.
  20. Add the puréed tomatoes, sugar, and salt and stir to combine. Reduce the heat to medium-low, cover, and simmer until the sauce is thickened, about 15 minutes. Stir in the basil. Add the parmesan cheese and blend in well.
  21. Add the ravioli to the pomodoro sauce and stir to coat.
  1. Spoon the ravioli onto the serving plate and garnish with more basil and grated parmesan cheese.
Categories Recipes

YAKHNI LAMB CURRY

Student who is selected for the Chef of the day is Ms.SHIZA (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
 500 gm Mutton
Marination
 25 gms Ginger garlic paste
 5 gms Salt
 8 gms Pepper
 10 ml Lemon juice
 200 gms Curd
Powdered spices
 12 gms  Dried ginger powder
 5 gms   Asafoetida powder
 15 gms Roasted fennel powder
 20 gms Coriander powder
 10 gms Cumin powder
 12 gms Turmeric powder
 15 gms Kashmiri Deghi mirchi powder
Whole spices
 1 inch Cinnamon
 3 to 4nos  Cardamom
 3 nos Cloves
 2 to 3 nos Red chilies
 5 gms Shahi Jeera
Oil
 150 ml  Ghee
 50 ml Oil
Other ingredients
 20 ml Milk with saffron
 75 gms Brown onion paste
 300 gms Curd
 6 nos Green chilies, slit
METHOD:
1. Clean, wash & marinate the mutton for 30 minutes with ginger garlic paste, pepper powder, curd
and salt.
2. Take a thick bottom pan, and heat on medium flame. Add half of the oil and ghee.
3. Add the whole spices including red chilies for tempering, and sweat for 30 seconds.
4. Add the marinated mutton pieces to the tempering and sauté well. Keep the pan open and
‘Bhunao’ the meat till the Marination is dried up, for 3-5 minutes
5. Now add enough stock, to soak the meat, slow cook for an hour on low heat till the meat is tender.
6. Once the meat is tender, strain it out, keep the liquid aside.
7. Heat the remaining oil and ghee in the same pan. Add asafoetida and onion paste and sauté.
8. Add the cook mutton to it and sauté for a minute.
9. Add all the powders and sauté for a minute. While spices are blending, add whipped curd and
simmer on slow flame for 2-3 minutes.
10. When the flavours had amalgamated together well, add saffron milk. Adjust salt to taste.
11. Add split green chilies for the heat. Serve with pulao or steamed rice

Categories Recipes

GHEWAR WITH RABDI

Student who is selected for the Chef of the day is Mr. Balakrishna (BCT&CA 6th 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:

For the Ghevar batter

  • 450 gms Maida   
  • 15 gms Gram flour
  • 175 ml Melted ghee
  • 50 ml Cold Milk
  • 8 nos Ice cubes
  • 350 ml Chilled water
  • 10 ml Lemon juice
  • 2 lits Ghee & oil mix for frying

For Sugar syrup  

  • 350 gms Sugar
  • 200 ml Water
  • A pinch Saffron soaked in 10 ml milk
  • 2 gms Cardamom powder

For Malai / Rabdi

  • 500 ml Full fat milk
  • 125 gms Sugar
  • 150 ml Condensed milk
  • 75 gms Almonds, blanched

For serving/garnishing

  • 25 gms Pista, slivered
  • 25 gms Almonds, slivered
  • 1 gms Saffron strands
  • 4 nos Silver warq
  • 3 gms Dried rose petals

Method:

Making batter

  1. Sieve Maida and besan well. Keep it aside.
  2. Take ghee in a large open bowl. Add 6 to 7 ice cubes and start to rub. Rub the ghee in a circular motion till the ghee thickens and turns creamy. Keep rubbing for 2-3 minutes or till the ghee turns whitish. Take out the remaining ice cubes.
  3. Now add maida and besan. Crumble well. Add chilled milk and give a rough mix.
  4. Add ½ the chilled water and make a thick batter. Add 3/4th of the remaining chilled water and using a whisk, start to whisk the batter for 5 minutes.
  5. Add lemon juice and rest of the chilled water. Continue to whisk till there are no lumps.
  6. Prepare a smooth flowing consistency ghevar batter. The batter is ready to make ghevar, keep the batter in the fridge till you are ready to fry.

Frying Ghevar

  1. Fill the half pan with ghee or oil in a tall 6 inches pan.
  2. Make sure the ghee is very hot, pour some batter with the help of ladle (about 2 tablespoon of batter at a time) keeping a good distance from ghee (approx. 5 to 6 inch). The batter will splatter and within a couple of seconds, the froth subsides. Pour some more batter in the center in a thin stream keeping distance from ghee.
  3. Repeat 15 to 20 times depending on the size of the kadhai (Pan). Make sure to make a hole in the center with a wooden spatula. Fry on high to medium flame. Take some ghee from the center and pour it on top of the ghevar.
  1. Once the ghevar starts to golden brown, scrape the sides with a knife or spoon and push ghevar into the ghee for further frying from the top.
  2. With the help of a fork or Rolling pin, pull the ghevar out gently, and drain off the ghee completely. Take it into the strainer. Place the strainer on a big pot and let the excess ghee drain completely.
  3. Make all the remaining ghevars the same way.

Making Sugar syrup

  1. Take sugar and water in a pan. Dissolve the sugar completely and let it comes to a boil.
  2. Add 1 teaspoon milk to remove the dirt from sugar. Add milk only when sugar melts and syrup starts boiling. After sometime dirt will get separated and will float at the top of the syrup. Take out the dirt with the help of perforated ladle or spoon and throw it.
  3. Continue to boil the syrup till 1 string consistency is attained.
  4. Switch off the flame, add cardamom powder and saffron. Let the sugar syrup cools down a bit.

Pouring the Sugar syrup on ghevar

  1. Pour the sugar syrup over ghevar or dip the ghevar in sugar syrup.
  2. Again keep the ghevar on a sieve in a plate to remove excess syrup. Let them dry in open for about 1 hour.

For Rabdi/malai

  1. Take milk powder, corn starch, almonds, and sugar in a bowl. Mix very well.
  1. Take milk in a heavy bottem pan, add the prepared milk powder mixture and whisk really well.
  2. Switch on the flame and cook this mixture for about 10 minutes or until it thickens on a low flame.
  3. Let the rabdi cool down completely.
  4. Serve it with Ghevar by pouring over it and garnishing it with slivers of nuts.

 

Categories Recipes

POULET FRICASSEE ( CHICKEN IN MUSHROOM SAUCE)

Mr.VISHWENDRA ( BCTCA 4th SEM) 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

For Chicken Marination

  • 1 kg Chicken breasts & thighs with skin
  • 30 gms Garlic paste
  • 10 gms Salt
  • 12 gms Black pepper crushed
  • 25 ml Olive oil
  • 60 gms Butter

  Stew ingredients

  • 300gms White mushrooms , halved if small, or cut in 4 to 6 if large
  • 75 gms Onions , sliced 0.6cm (1/2in) wide
  • 15 gms Garlic cloves , finely minced
  • 1 no Bay leaf 
  • 3sprigs Thyme
  • 25 gms Plain flour 
  • 125 ml White wine, semi  dry
  • 450 ml Chicken stock 
  • 06 gms Kosher salt 
  • 5 gms Black pepper, crushed
  • 4 sprigs Parsley , chopped
  • 175 ml Heavy cream

Method

  1. Season chicken:Pat chicken dry with paper towels then sprinkle with crushed garlic, salt, olive oil and pepper.
  2. Brown thighs: Melt butter & oil over medium-high heat in a large skillet or heavy based pot with a lid. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate.
  3. Brown chicken breast:In the same skillet, place the breasts and brown evenly on both sides. Take it out and place on a paper towel and rest.
  4. Sauté mushrooms and onion: Add onion, bay leaves, and sauté for 30 seconds. Add salt and pepper and sweat it for another 1 minute. Add mushrooms and thyme. Cook for 3 minutes until mushroom is lightly golden.
  5. Garlic and flour:Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.
  6. Wine and chicken stock:Add wine and chicken stock. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan (“fond”) into the sauce.
  7. Return chicken to sauce:Return chicken back into the sauce with the skin side up.
  8. Simmer covered 10 minutes:Once it comes to a simmer, adjust heat so it’s bubbling constantly but not rapidly, medium-low on my stove. Cover with lid and simmer 10 minutes.
  9. Uncover 20 minutes:Remove lid and let it simmer for a further 20 minutes. Chicken will be cooked – internal temperature 75°C/167°F or slightly higher.
  10. Creamy sauce: Remove chicken to a plate. Add cream to the sauce and stir. Once it comes up to a simmer.
  11. Serve!Return chicken into the sauce then remove from the stove. Sprinkle with parsley and serve! Traditionally served over mashed potato or rice. Also ideal with short pasta like
Categories Recipes

Gyeran Bap (Korean Egg Rice)

Student who is selected for the Chef of the day is Ms.Smirti Maskara (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:

  • 300 gms Short grain rice 
  • 2 nos Egg
  • 15 gms Unsalted butter
  • 6 ml Sesame oil
  • 5 ml Vegetable oil
  • 8 gms Garlic, chopped
  • 5 gms Ginger, chopped
  • 5 gms Sesame seeds, toasted
  • 5 gms Green chilies
  • 8 ml Rice vinegar
  • 8 ml Light soy sauce
  • 20 gms Green onion finely sliced
  • 15 gms Red capsicum, juliennes
  • 10 gms Green capsicum, juliennes
  • 4 sprigs Coriander leaves
    Method:  
    1. Soak rice for 1 hour. Heat water in a pan and cook rice till it is 90% done.
    1. Transfer rice to a large serving bowl, and let it cool down.
    2. Heat a non-stick pan over medium heat, add cooking oil and fry one egg sunny side
    up. Spoon some of the hot oil on top of the yolks to cook it well.  This way egg yolks
    will cook as fast as whites.
    3. In the same pan, add sesame oil and unsalted butter, add chopped garlic, ginger and
    chopped onions.
    4. Swet the onions till it turns translucent. Add the sesame seeds, and chopped green
    chilies.
    5. Break one egg and beat it and pour into the onions. Swet for a minute.
    6. Now add the juliennes of capsicum and sweat for a minute.
    7. Add the cooked rice and sauté for a minute. Add the sauces and cook further.
    8. Next garnish with sesame seeds, sesame oil, chopped green onions & chopped
    coriander leaves.
    9. Serve it with fried egg on top.