Author Archives: staff

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.

 

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.

Ms.MANISHA( BHMCT 3rd 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 :

60 ml          Light rum
15 ml           Lime juice, freshly squeezed
20 ml          Demerara sugar syrup

 

 

Garnish: lime twist

Steps:

1. Squeeze lemon juice and keep aside. Make a simple sugar syrup using demerara sugar.
2. In a shaker, add the rum, lime juice and demerara sugar syrup with ice, and shake until well-chilled.
3. Double strain through fine mesh strainer into a chilled coupe.
4. Garnish with a lime twist.

Student who is selected for the Chef of the day is Mr. MANICHAND(BCTCA 5th 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:

500 gms     Sesame Seeds
450 gms      Jaggery
125 gms      Oats
25 ml           Ghee
25 gms        Almonds
25 gms        Cashew nuts
25 ml           Milk
5 gms         Green Cardamom

Method:

1. Dry roast sesame seeds in a heavy bottomed pan till the nutty smell comes.
2. Remove onto a wide plate and allow to cool.
3. Dry roast the oats on low flame for 5 mins. Cool it on a plate.
4. In the same pan, add ghee and heat it till medium hot. Add the almonds and cashew nuts roast on low flame for 5 mins. Remove onto a plate and cool.
5. Grind the almonds, oats and cashew nuts till coarse. Remove onto a bowl.
6. Grind the cardamom to a fine powder and add it to the oats & nuts powder.
7. Now blend the sesame seeds for 5-6 seconds to a coarse texture. Add the grated jaggery and blend till combined.
8. Add 25 ml milk and blend. Mix till sesame seeds oozing out of the mixture.
9. Remove onto a plate and add the oats powder, cashew and almonds powder. Mix and make small balls with this mixture.
10. Using the palm, roll the balls tight and keep it aside. Repeat the same till all the balls are rolled similarly.
11. Store the nuvvula laddus in refrigerator for an hour before they are served.

Ms.SRAVYA (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:

• 450 gms Refined flour
• 10 gms Cooking soda
• 60 gms Ghee
• 50 ml Curd
• 3 gms Salt
• 2 lits Oil, for frying

 

To make Sugar Syrup:

• 600 gms Sugar
• 20 ml Milk
• 5 gms Elaichi powder
• 300 ml Water

For the garnish:

• 50 gms Cream
• 50 gms Khoya
• 2 nos Silver warq

Method:

1. Mix flour and cooking soda in a large bowl. Add ghee to the flour and rub with fingers till it becomes crumbly.
2. Whisk the curd and add it to the crumbled flour and mil well.
3. Sprinkle with water, 5 ml each, and knead the dough till it is soft. It should still have flaky texture.
4. Cover with a wet cloth and rest it for 1 hr.
5. Divide the dough into small balls of 2 inches and start making rough shape.
6. Green the hand with oil. Using the palm of hand, rotate the dough ball in clockwise direction to form the layers. Make a dent in the middle, using the thumb.
7. Heat ghee or oil in a deep pan and bring it down to medium heat.
8. Once the oil is hot, slide in the balu shahi dough balls, 4-5 at a time, and deep fry on low heat initially. Once the balu shahi will start floating as they start cooking.
9. Flip it to the other side, and cook it till its golden brown.
10. Remove from the oil and place it in a strainer. After frying all the balu shahis, rest it for a few minutes.
11. In the meantime, mic sugar and water in a thick pan and boil it till sugar syrup reaches one string consistency.
12. Add milk to the syrup and all it to boil for some time.
13. Scum off impurities and clear the syrup.
14. Soak the balu shahis in the syrup for 30 mins and drain the syrup out and place the balu shahis in a tray put up at an inclined position.
15. Continuously coat the balu shahi with the drained sugar syrup.
16. Arranged the balu shahi in a tray and garnish with slivers of pistachio khoya cooked in cream.

 

Ms.SREELAKSHMI( BHMCT 3rd 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:

• 60 ml Bourbon Whiskey
• 05 ml Lemon juice, freshly squeezed
• 15 ml simple sugar syrup
• 15 ml Egg white (optional)
• 100 gms Ice cubes

 

Garnish: 

• Few drops Angostura bitters

Method:

1. Add bourbon whiskey, lemon juice, simple syrup and egg white, if using, to a shaker, and dry-shake for 30 seconds without ice.
2. Add ice and shake again for 15–20 seconds, until well-chilled.
3. Strain into a martini glass over fresh ice, or into a coupe without ice.
4. Garnish with 3–4 drops of Angostura bitters.

Student who is selected for the Chef of the day is Mr. ROBIN (BHMCT 5th 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       Korean rice cakes (tteok)
500 ml          Water
75 gms          Korean red pepper paste (Gochujang)
60 ml            Soy sauce
30 gms         Sugar
20 gms         Garlic minced
5 gms           Korean red pepper flakes (Gochugaru)
30 ml           Vegetable oil
2 nos            Green onions, sliced
5 gms           Sesame seeds for garnish
Method : 

• Soak the rice cakes in warm water for about 30 minutes to soften them.
• In a pot, bring water to a boil and add the soaked rice cakes.
• Cook until the rice cakes are tender.
• In a separate bowl, mix together gochujang, soy sauce, sugar, minced garlic, and gochugaru to make the sauce.
• In a pan, heat vegetable oil and add minced garlic and sauté for few mins.
• Now add the sauce mixture to the pan and cook for couple of minutes.
• Add the cooked rice cakes to the pan, coating them evenly with the sauce.
• Cook on medium heat until the sauce thickens and sticks to the rice cakes.
• Garnish with sliced green onions and sesame seeds before serving.

Mr.VAMSHI (BCTCA 5TH 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:

• 250 gms Dates, chopped  
• 100 gms Almonds, chopped
• 50 gms Raisins
• 15 gms Cashew nuts
• 50 gms Dry fig
• 10 gms Desiccated coconut
• 3 nos Green cardamom, powdered with 5 gms sugar

METHOD:

1. Start by roasting the almonds in a pan until they get browned. Set aside.
2. Roughly chop the dates and figs.
3. Lightly crush the cardamom pods in a mortar-pestle. Then remove the peels and add 5 gms of sugar and then crush the seeds coarsely. Set aside.
4. In a spice grinder, add the chopped dates, half of the figs, cashews, raisins, ½ of the roasted almonds, desiccated coconut and the coarsely powdered cardamom powder.
5. Grind to a coarse mixture and spread on a tray or plate or take the mixture in a bowl.
6. Add the almonds, chopped fig and
7. Make small balls from your hands and the dry fruits ladoo are ready.

Ms. KOMAL ,an aspiring student in her FPP, is remarkably dedicated and diligent. She stands out as an exceptional talent in the field of culinary arts and Indian institute of Hotel management and culinary arts nominating her as a chef of the day.

INGREDIENTS:

For Fish marination:

• 6 nos Fish fillets (Cod or Haddock)
• 15 gms Salt
• 10 gms Black pepper crushed
• 20 ml Lemon juice

 

For batter:

• 150 ml    Beer
• 200 gms Refined flour
• 10 gms Salt
• 5 gms Black pepper crushed

For Chips:

• 200 gms Potatoes
• 10 gms Salt
• 2 lit Oil

For Tartare sauce:

• 200 ml  Mayonnaise
• 20 gms Gherkins
• 20 gms Capers
• 10 gms Dijon Mustard
• 12 gms Parsley
• 5 ml    Lemon juice
• 3 gms Salt
• 5 gms Black pepper

Method :

• Clean and wash fish and pat dry it.
• In a bowl, whisk together flour, beer, salt, and pepper to create a smooth batter. Keep the batter aside for 30 mins.
• Marinate the fish with salt, pepper, lemon juice.
• Dip each fish fillet into the batter, ensuring it’s fully coated.
• For Chips, wash and peel the potatoes and cut them into baton strips.
• Rinse the potato strips in cold water and pat them dry.
• Fry them in hot oil until golden brown. Season with salt.
• For making the fried fish, heat vegetable oil in a pan for frying.
• Dip each fillet in the batter, and lift it up so that it is evenly coated.
• Put the fish in hot oil and fry till it is golden and crispy, it will take around 7-10 mins. Place on paper towels to absorb excess oil.
• Tartare Sauce: In a bowl, mix together mayonnaise, chopped capers, chopped gherkins, Dijon mustard, chopped parsley, salt, pepper, and lemon juice. Adjust seasoning to taste. Mix well.
• Serve the fish and chips hot with a side of tartare sauce.

Student who is selected for the Chef of the day is Mr. SYED ABRAR (BCTCA 5th 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:

• 650 gms Cashew nuts
• 300 gms Sugar
• 150 ml Water
• 20 ml Ghee
• 4 gms Cardamom powder

 

METHOD:

1. Take cashew nuts and blend to a fine powder. Make sure to pulse and blend else, the cashew will release oil and turns into a paste.
2. Sieve the cashew powder making sure there are no lumps. Keep aside.
3. In a large kadai take   sugar and water.
4. Stir well and dissolve sugar. Boil for 5 minutes or until 1 string consistency is attained.
5. Add in powdered cashew and mix well.
6. Stir continuously until the mixture is well combined and smooth paste is formed.
7. Now add  ghee and cardamom powder. Mix well.
8. Continue to cook until the mixture turns smooth paste and starts to separate pan slightly. do not overcook, as the burfi will turn hard.
9. Transfer the mixture on to the butter paper. Make sure to grease the butter paper with ghee.
10. Now fold using a spatula until the mixture thickens forming dough.
11. Once the dough is formed, knead slightly, to form soft dough.
12. Place the cashew dough between butter papers and roll using a rolling pin.
13. Roll slightly thick making sure it’s uniform.
14. Now grease with ghee and apply silver leaf or silver vark. Applying varq is optional.
15. Now cut into diamond shape or shape of your choice.
16. Finally, enjoy kaju katli for a month when stored in an airtight container.