Categories Recipes

Shirley Temple Mocktail

Mr.SAI KIRAN( BHMCT 2nd 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

1.15 ml Grenadine syrup
2. 6 ml Lime juice, freshly squeezed
3. 150 ml Ginger ale, chilled
4. 8 nos Ice cubes
Garnish
5. Luxardo Maraschino cherries

 

Method

  1. Fill a Collins glass with cubed ice.
  2. Add the grenadine and lime juice.
  3. Top with the ginger ale and gently stir to combine.
  4. Garnish with two or three skewered Luxardo maraschino cherries.
  5. Serve Chilled.

 

 

Categories Recipes

Blue Shoe Mocktail

Ms. SHRIYA SHARMA ( BHMCT 2nd 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

  1. 75 ml Blue Curacao
  2. 60 ml White Cranberry juice
  3. 1 dash Lemon juice
  4. 100 ml 7up to top up
  5. 1 sprig Mint leaves for garnish
  6. 2 nos Lemon slices
  7. 8 cubes Ice cubes

Method

  1. Chill the ingredients beforehand.
  2. Fill the glass with ice cubes to chill.
  3. In a cocktail shaker, pour the blue curacao, white cranberry juice, dash of lemon juice, 2-3 ice cubes and shake the shaker well.
  4. Remove the ice cubes from the glass.  
  5. Pour the drink into the chilled glass and top it with 7 Up.
  6. Garnish it with lemon slices and mint and serve chilled.
Categories Recipes

GRILLED FISH WITH ROASTED VEGETABLES

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:

  • 500 gms Basa fillet, boneless 4 nos

For the Sauce

  • 8 ml Oil
  • 10gms  Garlic cloves
  • 10 gms  Ginger, grated
  • 12 ml Lemon juice
  • 5 ml Soy sauce
  • 25 ml Barbeque sauce
  • 10 ml Fish sauce
  • 3 gms Salt
  • 5 gms Black pepper

For Marination

  • 10 ml Lemon juice
  • 15 ml Olive oil
  • 2 nos Garlic cloves, minced
  • 8 gms Rosemary, chopped
  • 8 gms Salt
  • 5 gms Black pepper

For vegetables

  • 2 no Red capsicum
  • 2 nos Green capsicum
  • 50 gms Zucchini
  • 2 nos Red onions
  • 20 ml Olive oil
  • 3 gms Oregano dried
  • 5 gms Salt
  • 5 gms Black pepper
  • 5 ml Red chilli sauce

METHOD:

Step 1: Marinate the fish

In a small bowl, whisk together the lemon juice, olive oil, minced garlic, chopped rosemary, salt, and black pepper. Place the fish fillets in a shallow dish and pour the marinade over them. Let them marinate for about 15 minutes.

Step 2: Roast the vegetables

Preheat the oven to 400°F (200°C). Cut the bell peppers, zucchini, and red onion into bite-sized pieces. Place them on a baking sheet lined with parchment paper. Drizzle the vegetables with olive oil, sprinkle with red chilli sauce, dried oregano, salt, and black pepper. Toss to coat evenly. Roast the vegetables in the preheated oven for about 20 minutes, or until they are tender and slightly browned.

Step 3: Make the sauce

Heat a pan and add oil.

Add the chopped garlic and ginger. Sauté for a minute.

Add all the sauces one at a time and mix well. Add lemon juice at the end and add the seasoning.

Keep the sauce aside. .

Step 4: Grill the fish

Heat a non-stick pan and drizzle some oil.

Dust the marinated fish fillets and place it on the skin side over the hot oil.

Grill the marinated fish fillets for about 2-3 minutes per side, or until cooked through.

Take it off and place on a parchment paper.

Assemble the fish and the vegetables onto a plate.

Pour the sauce over the fish and serve them with salad or khus khus.

Categories Recipes

CARROT & TAPIOCA PEARLS SOUP

Student who is selected for the Chef of the day is Mr. P Likith (BCT&CA 2ND 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

  • 400 gms  Carrots
  • 100 gms Saboodana/Tapioca pearls
  • 20 ml Oil
  • 20 gms Butter
  • 1 no Onion
  • 3 gms Salt
  • 5 gms Black pepper powder
  • 4 nos Garlic cloves
  • 20 gms Ginger
  • 2 sprigs Mint leaves

Method:

  1. Soak the tapioca in warm water and keep aside.
  2. Roughly chop the peeled carrots.
  3. Crush the garlic and puree the ginger. Crush the black peppers.
  4. Heat oil and butter in a pan.
  5. Add the chopped ginger and garlic and sauté them well.
  6. Add chopped onions and cook them till they turn translucent.
  7. Add salt pepper and add carrots. Sauté further till carrots are soft.
  8. Take them out and pulverise the ingredients and add more water to get a smooth paste.
  9. Add the tapioca pearls to the puree and cook till tapioca pearls are soft.
  10. Once the pearls are soft, add chopped mint and check the seasoning and serve.

 

Categories Recipes

Carrot cake with Crème Fraiche

Ms.Karishma (BCT&CA 6th 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 gm               Grated carrot               
 180 ml                Oil                                   
300 gm                Flour                               
335 gm               Sugar                               
180 ml                Curd or sour cream      
12 gm                  Baking soda                    
8 gm                    Baking powder               
4 gm                    Salt                                   
4 gm                    Cinnamon powder         
4gm                     Cardamom powder       
2 gm                    All spice                            
10 ml                   Vanilla                             
3 no                     Eggs                                   

To make Crème Fraiche

250 ml                 Heavy cream
30 ml                   Cultured butter milk
25 gms                Sugar

Method

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and flour a 9×13 inch pan.
  • In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla.
  • Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  • Bake in the pre-heated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • To make crème Fraiche, mix the sugar and heavy cream till sugar dissolves.
  • Add the cultured butter milk and mix it. Pour it in a bowl and store it in a fridge for 2 days.

For serving, Cut the cake into rounds and sandwich them with Crème Fraiche. Garnish by piping the crème Fraiche over the cake and serve.

Categories Recipes

Bánh Mì (Meat & pate’ filled Baguette sandwich)

Mr.HARDAYAL SIGH (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 him as the ‘Chef of the Day’.

Ingredients:

  • 500 gms Chicken breast boneless
  • 100 gms Chicken liver
  • 150ml rice vinegar
  • 75 gms white sugar
  • 50 ml water
  • 75 gms carrots
  • 75 gms radish
  • 75 gms onion
  • 15 gms Garlic salt
  • 10 ml Soy sauce
  • 5 gms black pepper powder
  • 1 no French baguette
  • 40 gms Mayonnaise
  • 50 gms Cucumber
  • 50 gms Rocket leaves
  • 5 sprigs Coriander leaves
  • 2 nos Jalapeño pepper
  • 1 no Wedge lime

Method:

  1. Combine rice vinegar, sugar, and water in a saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved, about 1 minute. Allow the mixture to cool.
  2. Place carrot, radish, and onion in a bowl. Pour in cooled vinegar mixture and let marinate at least 30 minutes.
  3. While vegetables marinate, clean and marinate the chicken breast with salt, pepper, light soy sauce and crushed garlic.
  4. Grill the chicken breast, turning once, until browned and no longer pink in the centre, about 5 minutes per side. Cool it slightly and cut them into strips.
  5. Marinate the chicken liver with vinegar, soy sauce, chopped ginger, garlic, salt & pepper. Grill the liver with butter on a pan till it is cooked completely. Puree the liver into pate’ paste. Keep aside.
  6. Slice baguette in half lengthwise. Pull out the soft centre of the bread, leaving a cavity for the fillings.
  7. Lightly toast baguette under the broiler, 2 to 3 minutes.
  8. To assemble the sandwich, spread each half of toasted baguette with mayonnaise. Spread the Chicken liver pate’ over the other side of baguette. Layer chicken on the bottom half of the bread. Top with rocket leaves, cucumber, drained pickled vegetables, coriander leaves, and jalapeño. Squeeze lime wedge over fillings and cover with top half of baguette.
  9. Cut into three 4-inch sandwiches to serve with a spicy sauce.

 

Categories Recipes

Banh Xeo (Crispy Stuffed Pancake)

Mr.Abrar (BCT&CA 6th 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 :

Crêpe Batter:

    • 250 gms  Rice flour
    • 50 gms Corn flour
    • 8 ml Sugar
    • 5 gms Salt
    • 4 gms Turmeric powder
    • 250 ml Coconut milk
  • 115 ml Water

Filling:

  • 25 ml Vegetable oil, divided
  • 20 gms  Onions, chopped
  • 2 nos Garlic  cloves, minced,
  • 250 gms  Lean chicken, shredded
  • 20 ml   Fish sauce, to taste
  • salt to taste
  • 300 gms  Mung bean sprouts
  • 4 nos lettuce leaves, or as needed

 Method

  1. Make the crêpe batter: Mix rice flour, corn flour, sugar, salt, and turmeric together in a large bowl. Beat in coconut milk until thick. Slowly beat in water until it reaches the consistency of a thin crêpe batter.
  2. Make the filling: Heat 25 ml oil in a large skillet over medium-high heat. Add chopped onions and garlic; cook and stir until fragrant but not browned, 1 to 2 minutes. Add shredded chicken; sauté until cooked through and opaque. Add stock to cook it through. Season with fish sauce and salt. Transfer filling to a bowl.
  3. Preheat the oven to 200 degrees F (95 degrees C).
  4. Wipe out the skillet and reheat over medium heat. Add remaining oil. Stir crêpe batter and pour a ladle full into the hot skillet, swirling to coat the bottom. Slow cook till it firms and comes of the skillet.
  5. Lay a spoon full of chicken filling on the bottom half of the crêpe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crêpe over and slide onto an oven-safe plate.
  6. Place crêpe in the preheated oven to keep warm. Repeat with remaining batter, chicken, and bean sprouts
  7. Serve crêpes with lettuce leaves. Break off pieces of crêpe and roll them up in lettuce to eat.

 

Categories Recipes

FETTUCCINE ALFREDO

Student who is selected for the Chef of the day is Ms. RUTHWIKA (BCT&CA 2ND 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 gms Fettuccine Pasta  
  • 50 gms        Butter
  • 2 nos Garlic cloves, minced
  • 400 ml Heavy cream
  • 4 gms Salt
  • 200 gms Parmesan Cheese, shredded
  • 5 gms Black pepper, crushed
  • 4 sprigs Parsley, chopped
  • 2 litres Water
  • 10 gms Salt
  • 50 ml Olive oil

Method:

  1. Cook the pasta in boiling water in a large pot by adding salt and olive oil.
  2. Warm the butter and cream in a saucepan or skillet. Season with salt and freshly ground black pepper.
  3. Grate the parmesan cheese and place half of it into a large serving bowl. Pour the warm butter/cream mixture over the top.
  4. Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the parmesan. Toss to combine, thinning with pasta water if necessary.
  5. Serve Fettuccine Alfredo immediately as a main course or accompaniment to meat or salad. 
Categories Recipes

LEMON ICED TEA

Ms. SHRIYA SHARMA ( BHMCT 2nd 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:

  • 1 lit Boiling water from a Kettle
  • 150 gms Tea leaves
  • 50 ml Honey
  • 1 no Lemon juice

To serve

  • 4 sprigs Mint leaves
  • 3 slices Lemon
  • 8 nos Ice cubes            

Method:

  1. Put the tea leaves in a large heatproof jug and pour over the boiling water.
  2. Stir and leave to brew for 10-15 minutes.
  3. Remove and discard the tea leaves.
  4. Add honey to taste, stirring to dissolve.
  5. Stir in the lemon juice and cold water then taste.
  6. Place ice cubes and leave until completely cold.
  7. Half fill individual glasses or a serving jug with ice cubes and pour over the cold tea.
  8. Add the lemon slices plus the mint sprigs if using and serve.
Categories Recipes

Chicken Yakitori

Mr.MANISH (BCT&CA 6th 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:

  • 50ml    Mirin (sweet rice wine)
  • 75 ml    Sake
  • 20 gms Soy sauce
  • 100 ml Pureed daikon
  • 5 gms Salt
  • 12 gms Ginger chopped
  • 15 gms Sugar
  • 1 tsp     Pepper powder
  • 1 tbspn Vegetable oil
  • 1 bot Teriyaki sauce
  • 500 gms Chicken breasts or thighs, cut into 1-inch cubes
  • 9 to 12 bamboo skewers, soaked in water for 30 minutes, then dried
  • Vegetable oil spray

 Method:

  1. Combine the chicken cubes, mirin, sake, soy sauce, daikon, ginger, salt sugar, cayenne, and vegetable oil in a large zippered plastic bag. Seal and toss the bag back and forth until all the chicken pieces are coated with the marinade. Refrigerate for 30 minutes to 1 hour. 
  2. Mound the charcoals in one side of the grill, leaving the other side empty. Heat the grill. 
  3. While waiting for the grill to get hot, remove the chicken from the refrigerator. Thread 5 to 6 pieces of chicken close to one another onto each bamboo skewer. Transfer the remaining marinade to a bowl and set aside. 
  4. Spray the chicken pieces generously with vegetable oil, and lay the skewers on the grill over medium-high heat.
  5. Grill, turning frequently to prevent burning and basting with the reserved marinade, until the chicken is slightly charred, and the inside is white, about 12 minutes.
  6. Transfer to a platter and serve with teriyaki Sauce.