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The student, Ms.SMIRTI MASKARA , of BCTCA 6th sem, has been selected as “Chef of the Day” for her disciplined attention to detail, excellent work ethic and sincerity. She excels in whatever she does. This commitment to excellence has earned her this prestigious title at IIHMCA.

Ingredients

MEAT AND MEAT SAUCE

 

• 100gms       Beef mince
• 100 gms      Chicken strips boneless
• 8 ml             Soy sauce
• 15 ml           Sesame oil
• 12 gms        Sugar
• 3 gms          Minced garlic

VEGETABLES AND OTHER

• 250g             mildly seasoned spinach
• 350g             mildly seasoned bean sprouts –    
• 100g             shiitake mushroom
• 120g             carrots (1 small)
• 4 gms           fine sea salt
• 300 gms       steamed rice
• 4 nos           eggs
• 12 ml           cooking oil to cook the meat, mushroom, carrots and eggs
• 5 gms        Korean seasoned seaweed, shredded (long thin cut)

BIBIMBAP SAUCE

 

• 15 gms         gochujang  ( alternatively use red chili sauce)
• 8 gms           sesame oil
• 8 gms           sugar  
• 15 ml            water
• 5 gms           roasted sesame seeds
• 8 ml              vinegar  
• 4 gms           minced garlic

METHOD

1. Prepare and cook ingredients as below. 
2. For meat, mix the beef mince with the meat sauce listed above.
3. Marinate the meat for about 30 mins while you are working on other ingredients to enhance the flavour. Add cooking oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.
4. Mix the Bibimbap sauce ingredients in a bowl.
5. Spinach and bean sprouts per linked recipe.
6. Rinse, peel and julienne the carrots. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the carrots on medium high to high heat for 2 to 3 mins.
7. Clean/rinse the shiitake mushrooms and thinly slice them.
8. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the mushrooms on medium high to high heat until they are all cooked. (It takes 2 to 3 mins.)
9. Make fried eggs. sunny side up.
10. Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, Bibimbap sauce and the egg on top of the rice. Serve it. Mix the ingredients well in the bowl and enjoy!

The student, Mr. LUNGDI SALEMTHAR of BCT 2nd sem is selected as “Chef of The day” for his disciplined work ethic, attention to detail, and extensive culinary knowledge have earned him this title at IIHMCA.

Ingredients:

FOR PONGAL

350 gms            Rice  

150 gms            Moong dal Dhuli  

8 gms                Ginger, finely chopped

5 gms                Black Pepper Corns

Salt to taste

700 ml               Water

FOR TEMPERING

20 ml                Cooking Oil (neutral)

25 ml                Desi Ghee plus extra to serve

5 gms                Cumin seeds

3 gms               Mustard seeds

3 gms                Black Pepper Corns

3 gms                Asafoetida

15 gms              Cashews (Broken in two or halved)

1 Sprig             Curry Leaves

2 nos                Whole red chiies

Method :

1. In a small pan, roast the dal till it becomes fragrant and just about begins to change the colour.
2. Switch off the heat and transfer the dal into a bowl. 
3. Add rice to the dal and wash them three to four times in regular water. Discard the water. Transfer the dal and rice to the pressure cooker and add water, salt, ginger and black peppercorns.
4. Pressure cook on high heat till the pressure cooker releases three pressure whistles.
5. Let the pressure release on its own. Open the lid of the pressure cooker and stir the contents so that the rice and dal assimilate well. 
6. Keep a frying pan on medium heat, add oil and ghee and once it begins to heat, add the cumin and pepper corns and allow the cumin to crackle. (Be watchful since the peppercorns have propensity to explode when fried. Therefore, keep stirring while frying them.)
7. Once the cumin begins to crackle, add asafoetida, red chilies whole, cashews and keep stir frying till cashews turn golden in colour.
8. Immediately add the curry leaves and give a quick stir.
9. Switch off heat and add the tempering to the cooked rice and dal mix. Stir well and adjust seasoning.
10. Serve hot. The pongal tastes great on its own, served with just ghee. However, other delicious accompaniments to pongal are Coconut Chutney& Sambar.

Ingredients:

• 250 gms           whole wheat flour (atta)
• 150 gms            gram flour (basen)
• 5 gms               asafetida (hing)
• 5 gms               cumin seeds (jeera)
• 10 gms             turmeric (haldi)
• 5 gms               red chili flakes adjust to taste
• salt adjust to taste
• 50 gms             dry fenugreek leaves (kastoori methi)
• 50 ml               oil
• 75 gms             yogurt (dahi)
• 50 ml               water as needed
•  50 ml              oil for cooking

Method

1. Mix all dry ingredients together in a bowl:  flour, gram flour, asafetida, cumin seeds, turmeric, chili flakes, salt, and fenugreek leaves.
2. Add oil and yogurt to the flour mix and mix well.  Add water as needed to make firm dough. Knead the dough for a minute on a lightly greased surface to make it smooth and pliable. Set the dough aside and cover it with a damp cloth. Let the dough rest at least ten minutes.
3. Divide the dough into six to eight equal parts.  Using your oiled palm, roll each one into a smooth ball and press flat.
4. Take one dough ball and press it lightly on both sides on a surface covered with dry flour. Using a rolling pin, roll the dough into a circle of five to six inches. If dough starts sticking, dust it with more flour. However, do not use any dry flour toward the end of the rolling, as it will make the thepla dry.
5. Heat a skillet over medium high heat. To test, sprinkle a couple of drops of water on the skillet. It should sizzle immediately.
6. Place the thepla in the skillet. As it cooks, the dough will change color and have a dryer look. Turn the thepla over using a spatula. You should see golden-brown spots on the semi-cooked side.
7. After  few seconds, spread ½ teaspoon oil onto the thepla using a spatula.  Turn the thepla over. Using your spatula, lightly press the entire surface of the thepla to help it cook all the way through. It may puff up in some areas.
8. Turn over the Thepla over again and press with the spatula, making sure it is golden-brown on both sides.  Remove from heat.
9. Repeat with the remaining dough, untill they are all done.

The student Mr dawaan bud sa-me marbaniang of BCT 2nd sem is an exceptionally talented young chef, demonstrating a remarkable blend of creativity and technique in the culinary arts. His meticulous approach to cooking and deep understanding of flavours has earned him the prestigious title of “Chef of the Day” at IIHMCA.

Ingredients:

For Caramel :

•             20 gms sugar

•             3 tablespoon water

For Pudding :

•             500 ml milk

•             50 gms sugar

•             3 eggs

•             ½ teaspoon vanilla essence

METHOD:

To make caramel :

1. Add sugar in a dry pan and leave it untouched until the sugar melts down completely and turns slightly brown. Add water and the sugar syrup will start bubbling up.Do not stir just swirl to heat up evenly.
2. Once the mixture turns golden brown then pour the caramel into molds or ramekins immediately so that spreads to fill the base. Take a large baking pan and pour water up to 1 inch height. Arrange the ramekins inside the pan with water.

To make vanilla custard :

1. Beat eggs until fluffy then add sugar and beat it well until the sugar dissolves completely. I used my whisk to beat until fluffy.
2. Heat milk and allow it to boil. Once boiled, remove it from flame and cool it down for few mins then add it to the egg sugar mixture and beat for few mins. Add the vanilla essence, give a quick stir. Strain this through a strainer to remove undissolved egg white strands.

Baking the pudding :

1. Now pour the milk egg mixture into the prepared ramekins.
2. Preheat the oven to 190°C.
3. Now leave the pan with ramekins arranged on lower rack of the oven. Bake in 190°C or 30-40 mins.
4. Check by inserting a fork if it comes out clean, then your pudding is ready.

Ms.HARIKA , a student of BHMCT 2ND sem , has been honoured as “Chef of the Day” for her dedicated commitment to her craft, sincere workmanship and disciplined attention to detail. Her exceptional culinary knowledge has rightfully earned her this recognition at IIHMCA.

INGREDIENTS

For the dough

• 250gms            Whole wheat flour
• 25 ml               Melted butter
• 10 ml               Oil
• 6 gms               Salt
• As required     Water

For the stuffing

• 150 gms           Potatoes
• 5 gms               Roasted cumin seeds
• 08 ml               Lemon juice
• 6 sprigs            Coriander leaves
• 4 nos                Green chilies
• 3 gms               Red chili powder
• 4 gms               Turmeric powder
• 3 gms               Ginger finely chopped
• 3o ml               Oil
• 50 ml               Melted ghee

METHOD:

1. First prepare dough by taking wheat flour, melted butter and salt in a small bowl. Incrementally add water in small quantities and knead smooth and soft dough (like chapati dough). Grease its surface with 1/2 teaspoon oil, cover it with clean muslin cloth and set aside for 15-20 minutes to settle at room temperature.
2. Now, prepare Aloo stuffing. Take the boiled potatoes in a medium bowl and mash it until crumbly. Add chopped green chillies, red chilli powder, turmeric powder, grated ginger, lemon juice and salt. Mix all ingredients properly.
3. Divide stuffing into 6 equal parts and give them a shape of ball. Divide prepared dough into 6 equal parts, give them a round shape and press a little to flatten like patties.
4. Take 1/2 cup dry wheat flour in a small plate for dusting.
5. Take one dough patty and coat it with dry wheat flour on both sides. (It will prevent dough from sticking to rolling board).
6. Put it on rolling board/roti making board (chakla) and roll it out into a circle of approx. 4-5 inch diameter using rolling pin. Put one portion of stuffing in the center of it.
7. Wrap stuffing ball by lifting all sides of rolled circle towards top, seal the edges and again give it a round ball shape.
8. Gently press stuffed ball on rolling board and dust some dry flour over it.
9. Roll it out into circle of 6-7 inch diameter (like roti or chapati). Do not make it very thin by pressing it too much.
10. Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles starts to rise on the surface, flip it and reduce flame to low.
11. Spread 1/2 teaspoon ghee around its edge with the help of spatula and cook for approx 30-40 seconds.
12. Flip it again and spread 1/2 teaspoon ghee around its edge. Press it with spatula and cook for 30-40 seconds over medium flame. Repeat flip and press process until golden brown spots appear on both sides of paratha. (No need to spread oil after doing it.
13. Transfer it to a plate and spread butter on it. Prepare remaining aloo parathas by following same process. Serve it with tomato raita and pickle.

Mr.DHIREIN of BCTCA 2nd sem , with an innate talent for cooking and an impressive command over diverse culinary techniques, the student has proven to be a truly an expert in the kitchen. His exceptional culinary knowledge and passion for food have rightfully earned him the title of “Chef of the Day” at IIHMCA.

Ingredients

• 400 gms        Puff pastry at room temperature
• 100 gms        Raw Sugar
• 20 gms          Brown Sugar
• 10 gms          Cinnamon powder

 

 

Method:

1. Preheat the oven to 200C. Line a baking tray with parchment paper.
2. Roll out the puff pastry into a rectangle about 14″ * 12″.
3. Sprinkle the brown and raw sugars and cinnamon powder on the dough, keep 20 gms raw sugar for a later. 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 the saved raw sugar over the cookies. And lightly press it.
7. Bake for 15-20 minutes or 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. 

 

The student Mr.VIVEK of BCTCA 6TH SEM is an exceptionally talented young chef, demonstrating a remarkable blend of creativity and technique in the culinary arts. His meticulous approach to cooking and deep understanding of flavours has earned him the prestigious title of Chef of the Day at IIHMCA.

INGREDIENTS:

• 350 gms Besan 
• 200 gms Ghee
• 50 gms Semolina (rava / sooji)
• 200 gms Jaggery
• 5 gms Cardamom  powder
• 15 gms Almonds
• 15 gms Cashew nuts

METHOD:

1. Heat the ghee in a deep non-stick pan, add the besan and rava, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
2. Make sure you cook slowly so that the besan doesn’t burn.
3. Once the besan is sautéed and loses raw smell, reduce the temperature and cook for another 1 min.
4. Add the Jaggery powder and cardamom powder to the besan and mix well and cook on a medium flame for 5 to 6 minutes, while stirring continuously.
5. Add chopped almonds, cashew nuts and roast for five minutes.
6. Put the mixture into a greased tin and spread it evenly.
7. Cut into equal pieces using a sharp knife.
8. Keep it aside for 2 hours. And serve.

The student, Mr.E.Abhiram of BCTCA 2 ND SEM is selected as “Chef of The day” for his disciplined work ethic, attention to detail, and extensive culinary knowledge have earned him this title at IIHMCA.

INGREDIENTS

• Channa dal             -200gm
• Onions                    – 75 gms
• Ginger                     -25 gms
• Green chillies         -30 gms
• Coriander                -1 bunch
• Mint                         -1 bunch
• Turmeric powder  – 8 gms
• Salt                           – To taste
• Oil                             -For frying

METHOD:

1. Wash and soak the channa dal overnight.
2. Chop onions and green chilies and keep aside.
3. Chop coriander & mint leaves and keep aside.
4. Grind the soaked channa dal coarsely.
5. Add the chopped ginger, half of the chopped green chillies, half of the coriander & mint to the channa dal and grind.
6. Shift the ground channa vada mix into a bowl, and then mix the other half of the coriander and mint leaves.
7. Add the chopped onions and other half of the chopped green chilies and mix well.
8. Add salt and shape into round patties.
9. Heat oil in a kadai till it is medium hot.
10. Deep fry the patties till half cooked.
11. Take it off the fire and drain it. Refry them until golden brown colour.
12. Keep them in a colander and drain the excess oil out.
13. Serve it hot with coconut chutney.

Ms.Charmi Naidu (BCTCA 2ND SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected her as the Chef of the Day.

Ingredients

• 2nos               Cod fillets, skinless
• 35 ml             Olive oil
• 300 gms         Fresh shiitake mushrooms, stemmed and thinly sliced
• 10 gms           Kosher salt and freshly ground black pepper
• 5 gms            Dried red chilli flakes
• 250 ml           Vegetable stock or low sodium vegetable broth
• 22 gms            cold butter
• 18 ml             Fresh squeezed lemon juice from 1 lemon
• 4 sprigs          Fresh parsley or chives, for garnish  

Method:

1. Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until barely starting to smoke.
2. Add the mushrooms, season with salt, pepper, and chili flakes, and cook, stirring occasionally, until well browned, 3 to 4 minutes.
3. Transfer to a warmed serving plate and set aside.
4. Season the fish with salt and pepper. Wipe out skillet, add the remaining olive oil, and return to medium-high heat until shimmering.
5. Add fish fillets and cook without moving until well browned on first side, about 3 minutes.
6. Carefully flip with a flexible metal spatula and cook on second side until just cooked through, about 2 minutes longer. Transfer to plate with mushrooms.
7. In the same skillet, add 1 cup stock and cook over high heat until reduced by half, about 2 minutes. Off heat, stir in butter and lemon juice.
8. Season to taste with salt and pepper. Pour over fish and mushrooms and serve, garnished with fresh parsley, chives, and/or lemon wedges.

 

Student selected for the Chef of the day is Mr.USSAIN ( FPP) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to learn the art of cooking.

INGREDIENTS:

• 600 gms Basmati rice
• 5 nos Green cardamom, crushed slightly
• 5 gms Cloves
• 10 gms Black pepper, crushed
• 3 inches Cinnamon stick
• 15 gms Ginger garlic paste
• 20 gms Sugar
• 20 ml Ghee
• 100 gms Onion, sliced
• 2 lit Water
• 5 gms Salt, as required

METHOD:
1. In a container, soak the rice for about half an hour. After 30 minutes, drain the water and
keep the container aside.
2. Slice the onions very thin. Add salt and keep it aside.
3. Take a heavy bottomed pan, and heat the ghee in it. Once hot, add the cardamom,
cinnamon sticks, cloves, and black pepper to it and fry them. Keep stirring.
4. Squeeze the water off the onions, and add the sliced onions to the pan and keep stirring till
they become slightly brown.
5. Next, add the sugar and let it caramelize the onions and the spices. Keep stirring till the
mixture turns brown.
6. Once done, reserve some onions for later use. Add the soaked basmati rice to the pan and
water one after another to the pan. Add some salt and stir again.
7. Cover the pan and let the rice get cooked in high flame till water gets completely absorbed.
8. Sprinkle more water if required. Now put the flame to low and cover and cook further for 10
mins.
9. Once done, transfer the rice to a serving platter and garnish with the reserved caramelized
onions.