Categories Recipes

PUNJABI SAMOSA

Student who is selected for the Chef of the day is Ms.MOUMITA (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

For making samosa pastry

  • 250 gms Maida
  • 12 gms Carom seeds
  • 6 gms Salt or add as required
  • 50 gms Ghee
  • As required Water

For cooking potato & peas

  • 3medium-sized    potatoes 
  • 50 gms  green peas 
  • water-  for steaming

Other ingredients

  • 15 ml  oil 
  • 8 gms Cumin seeds
  • 20 gms finely chopped ginger 
  • 12 gms green chillies 
  • 5 gms   Red chili powder 
  • 1pinch  Asafoetida (hing)
  • 10 gms Dry mango powder (amchur)
  • saltas required
  • 10 gms Chopped coriander leaves 
  • oilfor deep frying – as required, 

Whole spices to be coarsely ground

  • 5gms Cumin seeds
  • 6 gms Fennel seeds
  • 15 gms Coriander seeds

METHOD

Making the samosa pastry dough

  1. Keep the flour, carom seeds, salt in a bowl. Mix well and add ghee.
  2. With your fingertips rub the ghee or oil into the flour to get a breadcrumb like consistency.
  3. The whole mixture should clump together when joined and not fall apart.
  4. Add water in parts and knead to a firm dough.
  5. If the dough looks dry or floury, then add 1 to 2 tablespoons more water and knead.
  6. Cover the dough with a moistened napkin and set aside for 30 minutes.

Making potato and peas stuffing

  1. Steam or boil the potatoes and peas till are cooked completely. Drain them of any extra water in a colander or sieve.
  1. Peel the boiled potatoes and crush them into small cubes
  2. Dry roast all the whole spices mentioned in the above list until fragrant taking care not to burn them.
  3. When the spices are warm, grind them in a dry grinder or coffee grinder to a semi-fine powder.
  4. Heat oil in a pan. add the cumin seeds and crackle them.
  5. Add the ginger and green chillies. Sauté for a few seconds until the raw aroma of ginger goes away.
  6. Add the steamed green peas, red chili powder, the freshly ground spice powder, dry mango powder and asafoetida.
  7. Stir and sauté on a low heat for 1 to 2 minutes.
  8. Add the potato cubes. Mix very well and sauté for about 2 to 3 minutes on low heat with frequent stirring.
  9. Set aside the potato filling aside to cool at room temperature.

Assembling & shaping samosa

  1. After resting the dough for 30 minutes, divide the dough in 6 equal pieces.
  1. Take each piece and roll in your palms first to make a smooth ball.
  2. Then roll it with a rolling pin keeping the thickness to 1 mm throughout.
  3. Cut with a knife or a pastry cutter through the center of the rolled samosa pastry.
  4. With a brush or with your finger tips, spread some water all over the edges.
  5. Join the two straight ends forming a cone shape.
  6. Press the edges so that they get sealed well.
  7. Stuff the prepared samosa cone with the prepared potato-peas stuffing.
  8. Pinch a part on the edge (check the video & photos). This helps the samosa to stand once it is shaped.
  9. Press both the edges. Be sure there are no cracks.
  10. Prepare all the samosa this way and keep covered with a moist kitchen napkin.

Frying Samosa

  1. Now heat oil for deep frying in a kadai or pan. Once the oil becomes medium hot (test by adding a small piece of dough – it should come up quickly once added to the hot oil). Gently slide the prepared stuffed samosa & quickly reduce the flame to low.
  1. Turnover in between and fry until golden. Drain the fried samosa on paper towels to remove excess oil.
  2. Fry them in batches. For frying the second batch, again increase the temperature of the oil to medium-heat. Do not overcrowd the pan while frying.
  3. Add the samosa and then lower the flame, thereby decreasing the temperature of oil.
  4. This way fry all the samosa in batches.
  5. Serve them hot with mint chutney.
Categories Recipes

MIRCHI BHAJJI

Mr. UDAY (BCT&CA 5TH SEM) 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 :

  • 6 nos                Big Chilies
  • 300 gms           Gram flour
  • 100 gms           Rice flour
  • 10 gms             Red chili powder
  • 10 gms             Turmeric powder
  • 4 gms               Salt
  • 3 gms               Fruit salt (Eno)
  • 3 gms               Asafoetida
  • 150 gms           Onions, finely chopped
  • 5 sprigs            Coriander leaves, chopped
  • 2 lit                  Oil

METHOD:

  1. In a mixing bowl, add gram flour, rice flour, red chilli powder, salt, eno fruit salt and hing and mix well. Add water little by little and make it to a thick batter like idli batter.
  2. Wash and dry the bajji chilli with a towel.  Slit the chilli length wise and remove the seeds from the green chillies.  
  3. Optional – We can stuff the finely chopped onion inside the Chilli to enhance the taste of the bajji. Mix the chopped onions, coriander leaves and lemon juice and mix well.
  1. Heat oil in a pan, When the oil is hot enough,
  2. take one stuffed chilli and dip it in the bajji batter and coat it nicely and then gently drop it in the hot oil.
  3. Make sure the batter is evenly coated onto the chili.
  4. Fry the bajji in medium flame till it becomes golden brown and becomes crispy too.
  5. Remove the fried bajji and place it in a strainer. Drain the oil.
  6. Once the oil is strained serve the bhajji with green chutney and tamarind chutney.

 

Categories Recipes

Puttanesca

Mr.AHMED BAIG (BHMCT 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:

  • 150 gms           Spaghetti pasta
  • 125 ml             Olive oil
  • 20 gms             Butter
  • 3 nos                Garlic cloves, minced
  • 250 gms           Tomatoes chopped
  • 4 nos                Anchovy filets, rinsed and chopped
  • 15 gms             Capers
  • 20 nos              Olives, pitted and coarsely chopped
  • 5 gms               Red pepper flakes, crushed
  • 5 gms               Fresh basil leaves, shredded
  • 3 gms               Salt
  • 5 gms               Black pepper, crushed

Garnish

  • 5 gms               Grated Parmesan cheese

Method:

  1. Bring a large pot of lightly salted water to a boil.
  2. Place the spaghetti pasta in boiling water and cook for 8 to 10 minutes or until al dente.
  3. Once the pasta is boiled, drain the water and run the pasta in cold water and drizzle half the oil to cool the pasta. Keep it aside.
  4. Heat butter and rest of the oil in a skillet over low heat;
  5. Add garlic in oil and sauté until golden.
  6. Add chopped tomatoes, and cook for 5 minutes.
  7. Stir in anchovies, shredded basil leaves, capers, olives, and red pepper flakes.
  8. Cook for few minutes, stirring occasionally.
  9. Toss pasta with sauce, and mix well till pasta is well coated.
  10. Serve it with grated parmesan cheese.
Categories Recipes

APPLE TOFFEE

Student who is selected for the Chef of the day is Ms.VIJAYASHREE (FPP) 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:

  • 4 nos Apples Gala
  • 100 gms Unsalted Butter
  • 200 gms Granulated Sugar
  • 200 gms Brown Sugar
  • 5 ml Vanilla Extract
  • 3 gms Salt
  • 10 gms Dry Fruits Chopped
  • 10 gms Sugar for Caramel garnishes

METHOD:

  1. In a large saucepan, melt butter over medium heat.
  2. Add granulated sugar, brown sugar. Stir until well combined.
  3. Bring the mixture to a boil, then reduce heat to simmer. Cook for about 10-15 minutes, stirring occasionally, until the mixture thickens and reaches a soft ball stage (about 240°F or 115°C on a candy thermometer).
  4. Remove the saucepan from heat and stir in vanilla extract and a pinch of salt.
  5. Dip each apple slice into the toffee mixture, coating it evenly, and place it on a parchment-lined tray.
  6. Roll the toffee-coated apples in chopped nuts before placing them on the tray.
  7. Allow the toffee-coated apples to cool and harden.
  8. Once the toffee is set, you can serve
Categories Recipes

MYSORE PAK

Mr. SACHIN (BCT&CA 5TH SEM) 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 :

  • 350gms   Sugar
  • 350 ml     Water
  • 400 gms   Besan 
  • 400 gms   Vanaspati ghee
  • 15 gms   Sugar ( for sprinkling on top)

 

 

METHOD :

  1. Sift the besan and keep ready.
  2. Dissolve sugar in the water over low heat and once it dissolves, increase the heat, bring to a boil.
  3. Cook till it reaches a one-thread consistency.
  4. Add a ladle of besan and stir to mix well. Continue till all the besan is added, a tablespoon at a time.
  5. The besan sugar mixture should boil well till thick bubbles start forming.
  6. Heat the ghee to a piping hot stage.
  7. Add the ghee, all at the same time till all of it is used.
  8. The colour and texture will change by now. It will get more brown and crumbly and bubbles start forming. Set in a thali, patting to level.
  9. Sprinkle the sugar on top and let it settle well.
  10. Do not remove ghee that may float on top, pat it back. Cool, cut and serve.
Categories Recipes

SAYUR LODEH

Mr.LOKESH (BHMCT 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:

  •  450 gms     Mixed vegetables  
  • 400 ml Coconut milk
  • 4 nos Kaffir lime leaves
  • 2-3 nos Bay leaves
  • 1 stalk Lemongrass, bruised
  • 2-3 nos Red chili peppers
  • 3 cloves Garlic
  • 25 gms Shallots
  • 12 gms Shrimp paste
  • 5 gms Salt (adjust to taste)
  • 4 gms Sugar (adjust to taste)
  • 25 ml Cooking oil

Method:

  1. Prepare the spice paste: In a mortar and pestle or a food processor, blend the garlic, shallots, red chili peppers, and shrimp paste until it forms a smooth paste.
  2. Heat the cooking oil in a large pot over medium heat.
  3. Add the spice paste and sauté until fragrant, about 2-3 minutes.
  4. Add the kaffir lime leaves, bay leaves, and lemongrass stalk to the pot. Stir-fry for another minute.
  5. Add the mixed vegetables to the pot and stir-fry for a few minutes until they start to soften.
  6. Pour in the coconut milk and bring the mixture to a gentle simmer.
  7. Let it simmer for about 10-15 minutes, or until the vegetables are tender.
  8. Season with salt and sugar to taste.
  9. Adjust the spiciness by adding more chili peppers if desired.
  10. Serve hot with steamed rice.
Categories Recipes

FRENCH TOAST

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 :

  • 4 nos           Eggs
  • 150 ml         Full fat milk
  • 3 ml             Vanilla extract
  • 3 gms          Cinnamon powder
  • 50 ml           Fresh cream
  • 100 gms      Granulated sugar
  • 3 gms          Salt
  • 50 gms        Plain flour
  • 4 slices        Sandwich milk bread
  • 25 gms        Butter

To serve:

  • 25 ml           Maple syrup
  • 10 gms        Powdered sugar
  • 50 gms        Mixed berries

METHOD :

  1. Preheat griddle to 150 C or heat a skillet over medium heat.
  2. In a clean bowl, blend eggs, milk, fresh cream, sugar, vanilla extract, cinnamon powder, and whisk well to combine.
  3. Sprinkle the flour and mix well. Add the salt and mix.
  4. Place a small dollop of butter over the hot griddle. Dip bread slices into the batter, dredging them well on both sides, and place on hot, greased griddle or skillet.
  5. Cook for a few minutes, until the bottom of the breads starts to get golden brown. Flip and cook on the other side the same. 
  6. Remove to a plate. Serve warm with golden syrup or maple syrup and a sprinkle of powdered sugar and mixed berries.
  •  
Categories Recipes

Beef Stroganoff with Fettucine

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:

  • 450gms Beef sirloin or tenderloin, thinly sliced into strips
  • 60 ml Olive oil
  • 175 gms Onion, finely chopped
  • 10 gms Garlic, minced
  • 225 gms Button mushrooms, sliced
  • 15 gms Refined flour
  • 200 ml Beef broth
  • 10 ml Worcestershire sauce
  • 60 gm Sour cream
  • 5gms Salt
  • 5 gms Pepper crushed
  • 340 gms Fettuccine pasta
  • 3 sprigs Fresh parsley for garnish, chopped

Method:

Cook the Fettuccine:

  • Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.

Sear the Beef:

  • In a large skillet, heat the olive oil over medium-high heat.
  • Add the beef strips and cook until browned on all sides. Remove the beef from the skillet and set aside.

Sauté the Vegetables:

  • In the same skillet, add the chopped onion and garlic. Sauté for a few minutes until softened.
  • Add the sliced mushrooms and cook until they release their moisture and start to brown.

To Make the Sauce:

  • Sprinkle the flour over the sautéed mushrooms and stir to coat.
  • Gradually add the beef broth and Worcestershire sauce, stirring continuously until the sauce thickens.
  • Reduce heat to low and return the cooked beef to the skillet. Simmer for a few minutes until the beef is heated through.
  • Stir in the sour cream and season with salt and pepper. Simmer gently, but do not let it boil.

Combine and Serve:

  • Toss the cooked fettuccine pasta with the beef stroganoff sauce until well coated.
  • Serve hot, garnished with chopped fresh parsley.
Categories Recipes

GADO GADO

Ms.SUSHMITHA (BHMCT 5th 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’.

INGREDIENTS:

For the Salad:

  • 600 gms Mixed vegetables
  • 150 gms Potatoes, boiled and cubed
  • 3 nos Eggs, hard boiled and sliced
  • 2 nos Cucumber, sliced
  • 100 gms Tofu, fried and sliced
  • 50 gms Tempeh, fried and sliced
  • 15 gms Shrimp crackers 

For the Peanut Sauce:

  • 100 gms Peanuts, roasted & finely ground
  • 10 gms Garlic, minced
  • 5 gms Red chili peppers, chopped
  • 60 gms Tamarind paste
  • 50 gms Palm sugar or brown sugar
  • 75 ml Coconut milk
  • 50 ml Water
  • 4 gms Salt to taste
  • 10 ml Oil

Method :

  1. Prepare the vegetables by blanching or boiling them until they are tender but still crisp. Drain and set them aside.
  2. Make the peanut sauce: a. In a blender, combine the ground peanuts, minced garlic, chopped chili peppers, tamarind paste, palm sugar, coconut milk, and water.
  3. Blend until you have a smooth and creamy sauce.
  4. Taste and adjust the flavours by adding more sugar, tamarind, or chili if needed. Add salt to taste.
  5. Arrange the cooked vegetables, tofu, tempeh, sliced eggs, and cucumber on a serving platter.
  6. Pour the peanut sauce over the vegetables and garnish with shrimp crackers, if desired.
  7. Serve the Gado Gado immediately. Mix the sauce and vegetables together before eating for the best flavour.

 

Categories Recipes

MINI COCKTAIL SAMOSA

Ms.SMRITI (BCTCA 5TH 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 :

For kneading dough

  • 500 gm Refine flour
  • 80 gms Ghee
  • 5 gms Salt
  • 120 ml Water

 

For stuffing

  • 300 gms Potatoes
  • 50 gms Green peas
  • 2 nos Green chilies, chopped
  • 5 gms Cumin seeds
  • 10 gms Coriander seeds, crushed
  • 5 gms Ajwain
  • 20 ml Vegetable oil
  • 20 ml Ghee
  • 10 gms Ginger, chopped
  • 12 gms Red chilli powder
  • 10 gms Turmeric powder
  • 12 gms Coriander powder
  • 10 gms Cumin powder
  • 3 gms Asafoetida
  • 5 gms Garam masala powder
  • 15 gms Amchur powder
  • 5 gms Salt

METHOD:

  • In a mixing bowl, add refined flour, salt, ghee and mix well. Add water little by little and make a tight dough.
  • Cover the dough and keep aside for 30 mins.

Prepare Stuffing:

  • Boil the potatoes and keep aside.
  • Peel the boiled potatoes and crush roughly.
  • Heat ghee and oil in a kadai and add coriander seeds, ajwain and cumin seeds.
  • Sauté for 30 seconds. Add chopped ginger, chopped green chilly, coriander powder, red chilly powder, roasted cumin powder, mango powder, garam masala and salt. Sauté for 30 seconds, then add green peas.
  • Mix all ingredients really well and add potatoes and coriander leaves as well. Sauté till potatoes get coated with spices.
  • Stuffing is ready, take it out in a plate and allow it to cool down.

Stuffing the Samosa:

  • Grease hands with some oil and knead the dough again. Make small lumps from the dough. Divide the dough into small balls.
  • Take one dough ball and roll out into poori with 2.5 to 3 inch diameter. Cu through the centre and divide the rolled poori into two equal halves. Lift one part and fold giving it a cone shape. Stick the edges using water. 
  • Stuff the cone with potato stuffing. Seal the opening with water and place the samosas on a plate.
  • Heat the oil in a wok for deep frying the samosas. When the oil is medium hot, place 7 to 8 samosas or as many samosas as possible in the wok and fry on medium-low flame until samosas turn golden brown in colour.
  • Take out the fried samosas and place them over a strainer or on an absorbent paper.
  • Serve the mini samosas with tamarind chutney.