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A highly talented and dedicated student, Ms.MYRIL is selected as “Chef of the Day”. She is constantly striving to master the art of cooking. Her passion for culinary excellence, coupled with her unwavering commitment to learning, has earned her this well-deserved recognition.

Ingredients

• 450 gms     Chickpeas, cooked & peeled
• 25 gms       Baking soda, (optional) use if peeling chickpeas
• 4 nos           Garlic cloves minced
• 3 nos           Ice cubes
• 100 gms     Tahini         
• 4 gms          Kosher salt
• 1 no             Lemon juice
• 25 ml          Arbequina extra virgin olive oil, to serve
• 10 gms       Sumac  to serve

Method

1. Soak the chickpeas: Place dried chickpeas in a large bowl, cover with water, and soak overnight.
2. Cook the chickpeas:The next day, drain the chickpeas cover with 2 inches of water. Bring to boil over high heat, and then reduce the heat so the chickpeas are at a simmer. Simmer for 1 1/2 to 2 hours.
3. Remove the skins: Add 1 1/2 teaspoons baking soda to the water with the chickpeas. Leave for a few minutes. Turn off the heat. Drain the chickpeas into a colander. While rinsing the chickpeas under running water, take a handful of chickpeas and rub them to remove the skins. Place peeled chickpeas in a bowl.
4. Puree the chickpeas:Add cooked chickpeas and minced garlic to the bowl of a food processor fitted with the S-blade. Puree until a smooth, powder-like mixture forms.
5. Finish the hummus:While the food processor is running, feed 2 ice cubes, tahini, salt, and lemon juice, and process for about 4 to 5 minutes. Check, and if the consistency is too thick, run the processor and slowly add a little water, until you reach the desired silky smooth consistency.
6. Garnish and serve:Spread in a serving bowl and add a generous drizzle of extra virgin olive oil. Top with a few chickpeas, if you like. Sprinkle with sumac. Enjoy with warm pita wedges and your favourite veggies.

The student Mr.PRAVRUTH of BCTCA 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

• 8 nos              5 inches Squares Puff pastry 
• 4 nos              Hard boiled eggs cut into half
• 2 – 3 nos        Onion medium – big, finely sliced 
• 10 gms           Crushed ginger & garlic 
• 5 gms             Turmeric powder
• 5 gms             Chilli powder
• 5 gms             Coriander powder
• 5 gms             Pepper powder
• 5 gms             Garam masala / meat masala 
• 10 ml              Tomato ketchup
• 2 sprigs          Curry leaves
• 1 no                Egg for egg wash
• 15 ml              Cooking oil
• 6 gms             Salt

METHOD

1. Preheat oven to 200 C, 10 mins before baking.
2. Line a baking sheet with aluminium foil or parchment/baking paper.
3. Heat oil in a wide pan and add sliced onions. Cook till the onion becomes golden brown.
4. Once the onion becomes golden brown, add crushed ginger and garlic and cook for 2-3 mins. Add all masala powders and salt. Cook till the oil appears, around 2-3 mins. Add 5 to 10 ml of hot water to bring everything together. Add ketchup, curry leaves and mix well.
5. Beat 1 egg with water for egg wash. Apply this egg mixture on four sides of the puff pastry.
6. Place about 10 gms of masala on each puff pastry, followed by half a slice of egg. Put some masala on top of the egg as well.
7. Bring together the diagonally opposite sides and seal. Apply the egg wash all over the sealed puffs.
8. Bake in the preheated oven for 20-25 mins or until the puff pastry is golden in colour.

 

Mr. VALA VENKATESH NAIDU ( 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

 1 1/2 oz gin
 1/2 oz lemon juice
 1/2 oz simple syrup
 1/2 oz orange liqueur (Cointreau or Grand Marnier)
 Splash of sparkling wine (champagne or prosecco)
 Ice
 Lemon twist or wheel, for garnish

Instructions

1. Fill a cocktail shaker with ice.
2. Add gin, lemon juice, simple syrup, and orange liqueur.
3. Shake until chilled.
4. Strain into a champagne flute or glass.
5. Top with sparkling wine.
6. Garnish with a lemon twist or wheel.

With his excellent culinary expertise, disciplined work habits, and dedicated pursuit of excellence, Mr.Santosh of FPP has been chosen as “Chef of the Day” at IIHMCA. His impressive skills and commitment to his craft have truly earned him this distinction.

INGREDIENTS

• 450 gms          Chicken breasts, boneless skinless
• 120 gms           Refined flour
• 300 ml             Water
• 20 gms             Sugar
• 10 gms             Kosher Salt
• 10 gms             Black pepper powder
• 5 gms                Garlic powder
• 2 nos                 Large eggs
• 300 gms           Bread crumbs, panko
• 12 gms              Paprika
• 08 gms             Sesame seeds 
• 8 gms               Sea Salt, or to taste
• 750 ml              Vegetable Oil
• 4 nos                Fresh lemon wedges for garnish

 Method:

1. Slice the chicken breasts in half horizontally to form flat fillets. Place a fillet in a resealable freezer bag and use a meat mallet or rolling pin to pound to an even thickness between ⅛ and ¼-inch thick. Remove the pounded cutlet and set aside. Repeat with the remaining pieces of chicken.
2. Make the brine: In a medium bowl, combine the water, kosher salt, and sugar. Stir until the salt and sugar are dissolved. Add the pounded chicken to the brine and let sit for 15 to 30 minutes. Remove the chicken from the brine and pat dry with paper towels.
3. In a large shallow bowl, mix the panko bread crumbs, pepper, fine sea salt, garlic powder, paprika, and sesame seeds. Place the flour in another shallow bowl. Beat the eggs in a third bowl. Set up a breading station in this order: flour, eggs, panko.
4. Dredge the chicken in the flour, coating evenly on both sides; dip in the eggs, letting any excess drip off; then dredge in the panko mixture, turning and patting to adhere. Place the breaded chicken on a plate and repeat until all the chicken is breaded.
5. Line a 13 x 18-inch baking sheet with paper towels. In a large non-stick skillet, heat about ⅛ inch of oil over medium heat until hot and shimmering.
6. Place two pieces of chicken in the pan, and cook until the first side is golden brown, 2 to 3 minutes. Carefully flip the chicken and cook for another 2 to 3 minutes, until golden and cooked through.
7. Place the cooked chicken on the prepared baking sheet. Cook the remaining chicken in the same manner.
8. Transfer the chicken to a serving platter or individual plates. Serve with tossed vegetables & lemon wedges, if desired.

The student Mr.VENKAT  BCTCA 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 flavors has earned him the prestigious title of Chef of the Day at IIHMCA.

Ingredients:

• 240 gm     Cottage cheese
• 250 gms    Green capsicum
• 200 gms    Yellow capsicum
• 200 gms   Tomatoes
• 250 gms    Onions
• 150 gms     Zucchini
• 250 ml       Hung curd
• 25 gms       Ginger
• 25 gms       Garlic
• 30 ml        Oil
• 5 gms        Kasoori methi
• 15 gms      Red chili powder
• 10 gms      Garam Masala powder
• 1 no           Lemon juice
• 30 gms     Butter
• 5 gms        Salt

Method:

1.    Cut paneer into one and a half inch sized cubes. Wash, halve, deseed and cut green and yellow capsicums into one and a half inch sized cubes. Wash, halve, deseed and cut tomato into half inch sized cubes. Cut the onions into cubes.

2.    Dry roast kasoori methi till it emits a nice aroma and grind to a fine powder. In a large bowl combine hung curd, kasoori methi powder, ginger paste, garlic paste, red chilli powder, garam masala powder, lemon juice, salt and mix well.

3.    Add paneer, capsicum and yellow capsicum cubes to the above marinade and allow to stand for half an hour. Take a wooden or a metal skewer and skewer the paneer, capsicum, yellow capsicum and tomato cubes alternately in this order: tomato, capsicum, yellow capsicum and paneer.

4.    Use up all the pieces similarly. Cook in a grill on moderate temperature for eight to ten minutes, occasionally basting with butter or oil.

5.    Serve hot garnished with onion rings and lemon wedges accompanied with mint chutney.

 

Ms.CHARMI NADIU (BCTCA 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 1/2 oz Irish whiskey (Tullamore DEW or Jameson work well)
 1 cup strong brewed coffee
 1 tablespoon brown sugar
 Whipped cream

 

 

Instructions:

1. Brew a cup of strong coffee.
2. Add brown sugar and stir until dissolved.
3. Add Irish whiskey and stir gently.
4. Top with whipped cream.

The student, Mr. Chandrakanth Reddy of  DFPCA 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

• 500 gms Rice noodles (bihon)
• 30 ml Cooking oil
• 10 gms Dried prawns
• 5 cloves Garlic, crushed
• 50 gms Plain flour
• 5 gms Achuete powder( Annatto powder)
• 600 ml Veg stock
• 30 ml Fish sauce
• To taste Salt and pepper

Method:

1. Make a rich veg stock by putting root vegetables in a pot and cover with around 600 ml of water. Bring to a boil and then turn the heat down to a simmer.
2. Heat the cooking oil and saute the dried prawns and garlic until fragrant, around 2 minutes. Next, add the flour and the achuete powder.
3. Add the vegetable stock, a little at a time as if making a roux and mixing well after each addition. The sauce should now be thick (like a custard or a thick bechamel). Add the fish sauce and some salt and pepper to taste.
4. Fill another pot with water and bring to a boil. Add the bihon noodles and cook for around a minute until tender. Strain then place in a bowl Top with the prawn gravy, and the top with spring onions and coriander.

 

The student, Ms. Samyuktha of BCTCA 2nd 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
80 gms                           Refined flour  
100 gms                         Caster sugar 
100 gms                         Brown Sugar                                                        
113 gms                          Unsalted Butter    
60 gms                           Cocoa Powder
25 gms                           Dark chocolate                    
5 gms                             Baking Powder                  
3 gms                              Salt
15 gms                            Coffee                                   
1 no                                 Egg                                         
50 gms                           Chocolate Chips                

Method

1. Pre heat the oven to 180C.
2. Mix together the flour, salt and baking powder in a medium bowl then set aside.
3. Melt the butter to luke warm stage.
4. Mix the cocoa powder into the melted butter then add the hot coffee and beat in the egg.
5. Add both sugars to the above mix and mix until well combined.
6. Add the flour mixture then mix until almost combined then fold in the dark chocolate and chocolate chips.
7. Portion out roughly two tablespoon-sized portions of the cookie dough and give them a quick roll with the palms of your clean hands then place two inches apart on a parchment-lined cookie sheet.
8. Bake at 180c for about 8 minutes or until the edges are set and the tops have a slightly crackled appearance.
9. Serve them warm.

Ms.Shivani (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

• 2 nos      Ripe Mangoes
• 150 ml    Orange juice
• 50 ml     Tonic Water
• 50 ml     Ginger Ale
• 100ml    Soda water
• 4 nos      Ice cubes
• 2 nos      Orange  slices for garnish

Procedure

1. Puree the mangoes and orange juice until smooth.
2. Strain the puree to ensure its smooth and free of fibres.
3. Fill Tom Collins glass with ice cubes to chill.
4. Fill the mocktail shaker with mango puree, orange juice, tonic water and ginger ale. Add 4 ice cubes.
5. Shake the mocktail well till the mango sunset is well mixed.
6. A Remove the ice cubes from the glass and pour the mocktail into it.
7. Add soda water and stir the mocktail.
8.  Garnish with Orange slices for a beautiful sunset effect.

 

A dedicated, sincere, and talented student, Ms. Heera Nikhath, FPP, has been selected as “Chef of the Day.” She is a focused and hardworking individual who is constantly striving to achieve success in her class. Her passionate pursuit of culinary excellence, coupled with her organized approach and unwavering commitment to learning, has earned her this prestigious recognition at IIHMCA.

Ingredients:

For the sushi

• 200 gms  Sushi rice 
• 55ml        Mirin wine 
• 340 gms    Raw Tuna, cut into long thin strips
• 5 sheets     Nori sushi sheets
• 1no             Cucumber, cut into 5 long pieces
• 5 nos          Spring onions
• 15 gms       Wasabi paste

to serve

• 5 ml      Light soy sauce  
• 3 gms   Japanese pickled ginger

Method:

1. Rinse the rice very well under cold water. Drain thoroughly and put into a large saucepan that has a lid.
2. Pour over 400 ml of water. Bring to the boil and allow to simmer for about 25 minutes or until nearly all the water has been absorbed.
3. Remove from the heat, cover with a lid and allow to stand for 10 minutes.
4. Tip the rice onto a large flat clean tray. A metallic is probably best as it will help the rice cool down quicker.
5. Dress the rice with the mirin, turning frequently as this helps the rice to cool. Cool until the rice isroom temperature.
6. To make the sushi, take a Japanese bamboo sushi mat and place a sheet of seaweed on top. Have a small bowl of water to hand.
7. Dip your fingers in the water before you touch the rice. Spread the rice over three quarters of the seaweed, take a little rice at a time and push it to the edges leaving a layer about ½ cm thick. Leave the quarter the furthest away from you plain.
8. Next smear a little wasabi in a line a little off centre nearest to your body. Follow with a layer of tuna, a spring onion and a piece of cucumber.
9. Roll up thebamboo mat slowly, tucking in the closer end of the sushi roll to start a roll and press lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards.
10. You can wrap in cling film and keep in a cool place until you are ready to serve.
11. Don’t place in the fridge as this dries out the rice.
12. To serve, using a lightly moistened sharp knife to trim the ends, then cut into 6-8 pieces. Serve with the pickled ginger and little bowls of soy sauce.