Author Archives: staff

Ingredients

• 450 gm      Boneless chicken leg
• 225 gms     New baby potatoes
• 100 gms    Green beans
• 30 ml         Oil
• 25 gms      Garlic cloves
• 100 gm     Potato wedges
• 15 ml         Fish sauce
• 400 ml      Thick coconut milk
• 2 nos         Lime leaves
• 2 sprigs    Basil leaves
• 45 gms     Coriander leaves
• 4 nos        Green chilies
• 25 gms     Thai green curry paste
• 15 gms     Sugar

Method

1. Put 225g new potatoes, cut into chunks, in a pan and boiling water and cook for 5 minutes.
2. Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
3. In a wok or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped garlic clove and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste.
4. Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
5. Next, pour in a 400ml can of coconut milk and let it come to a bubble.
6. Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
7. Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded lime leaves (or 3 wide strips lime zest).
8. Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
9. Scatter with lime to garnish and serve immediately with boiled rice.

Mr.T Venkatesh (2nd sem BHMCT)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:

• 150 ML                  Strawberry juice
• 20 ML                    Sugar syrup
• 5 ML                      Lemon Juice
• Ice                          Crushed for topping

 

 

Glass & Garnish

High Ball Glass
Garnish With green chili.

Preparation

1. Chill the high ball glass by filling with ice and stir. Remove the ice.
2. Pour strawberry juice, lemon juice and sugar syrup into a cocktail shaker.
3. Add the crushed ice.
4. Shake all the ingredients.
5. Using a strainer, strain it in to chilled high ball glass
6. Serve garnished with slit green chili & serve.

 

 

Mr. Aquil Samran ( BCT 6TH SEM )is a blossoming, young, talented Chef whose dream is to contribute to the culinary industry with his zealous interest to bring soul to the recipe. Henceforth Indian Institute of Hotel Management and Culinary arts cheerfully delegates Chef as the Day. 

 

 

INGREDIENTS

DOUGH

• 10 gms Dry  Yeast
• 20 gms Granulated sugar
• 180 ml Whole milk
• 45 gms  Unsalted butter
• 1 no Egg
• 291 gms Bread flour
• 5 gms Salt
• 8 gms Garlic powder
• 12 gms Fresh rosemary 

FILLING

• 75g Unsalted butter, extra soft
• 12 gms Fresh rosemary finely chopped
• 10 gms Fresh parsley finely chopped
• 8 gms Garlic cloves, minced
• 5 gms Salt
• 95 gms Shredded parmesan, mozzarella

OPTIONAL TOPPING

• 10 gms Unsalted butter, melted
• 3 gms Flaky sea salt for sprinkling

METHOD:

• Make the dough: Mix yeast and sugar with warm milk and keep it covered in the bowl.
• Beat the butter, egg, salt, garlic powder, and rosemary together and add it to the yeast bowl. Mix well.
• Gradually add flour and combine them for 3 minutes. Dough will be soft. Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. Shape into a ball.
• Place the dough in a greased bowl and covered and place in a slightly warm area to rise until doubled in size, around 60-90 minutes.
• Make the filling: In a medium bowl, mix the soft butter, rosemary, parsley, garlic, and salt together. Cover tightly and set aside until ready to use.
• Assemble the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface.
• Divide it into 12 equal pieces, each about a little larger than a golf ball. Using lightly floured hands, flatten each into a circle that’s about 4 inches in diameter. The circle doesn’t have to be perfectly round.
• Spread 1-2 teaspoons of filling mixture onto each. Sprinkle each with 1 Tablespoon of cheese.
• Fold circles in half and line it in prepared baking pan, round side up.
• Cover with plastic wrap or aluminium foil and allow to rise once again in a slightly warm environment until puffy, about 45 minutes.
• Heat oven to 180 degrees C, bake until golden brown, about 50 minutes.
• Remove from the oven and place the pan on a wire rack. If desired, brush with melted butter for topping and sprinkle with sea salt.

INGREDIENT

• 2 oz. Inspiro Tequila
• 2 sprigs fresh rosemary
• ½ oz. agave syrup
• 1 ¼ oz. grapefruit juice
• ¼ oz. lime juice
• Sea salt (flakes work best)
• Inspiro TequilaInspiro Tequila
• Smokin’ Rosemary

DIRECTIONS

• Light the end of one rosemary sprig with a lighter, then put it out and place a glass on top of it to trap the smoke. In a shaker, add agave, remaining rosemary and muddle.
• Combine grapefruit juice, lime juice, Inspiro Tequila and ice to your shaker and shake until it is externally cold, at least 20 seconds.
• pour in your cocktail and garnish with fresh rosemary.

Ingredients

Lamb racks

• 850gms                 Lamb racks
• 50 ml                     Olive oil
• 20 gms                  Wholegrain mustard
• 125 gms                Bread crumbs
• 12 gms                  Garlic cloves, peeled
•  50 gms                 Fresh Italian parsley, roughly chopped
• 20 gms                  Fresh rosemary, removed from stalk
• 5 gms                     Salt
• 12 gms                  Black pepper, crushed

Roast vegetables

• 300gms                Baby carrots
• 200gms                Baby beetroot, halved
• 30 ml                    Olive oil

Red wine jus

• 25 gms                Butter
• 50 gms                Onions, finely chopped
• 225 ml                 Red wine
• 1 sprig                  Fresh rosemary
• 1 no                       Bay leaf
• 350 ml                 Stock

Smashed peas

• 500g                     Frozen peas, defrosted
• 3 sprgs                 Mint, finely chopped
• 10 gms                 Black pepper, crushed
• 15 ml                    Olive oil
• 1 no                      Lemon juice
• salt and pepper to taste

Method

Roasting the lamb racks and vegetables

1. Preheat oven to 200C. Season lamb racks with salt and pepper.
2. Heat olive oil in a frying pan. Sear each rack on all sides until browned, about three minutes. Place on a plate to cool slightly.
3. Place breadcrumbs, garlic, parsley, rosemary and rest of olive oil in the food processor. Blitz until combined and divide into two portions.
4. Spread mustard over the cooled lamb. Pat each portion of breadcrumb mixture over each rack, pressing to adhere. Place racks on a baking tray.
5. Toss baby carrots and beetroot in olive oil and season with salt and pepper. Spread around the lamb, put the baking tray in the oven and roast for 20 minutes.

Making the red wine jus

1. Melt butter in a saucepan over low heat. Add onion and sauté for about 10 minutes until golden and caramelised.
2. Add wine, rosemary and bay leaf. Simmer until the sauce has reduced by half, about 10 minutes.
3. Pour in the stock and simmer until the sauce is reduce by half again, about 15 minutes.
4. Strain the sauce and season with salt and pepper.

Making the smashed peas

1. Take a large heat-proof bowl and place a colander inside. Place the peas in the colander. Pour boiling water over the peas, letting the water collect in the bowl, and stand for two minutes. This quick blanching method helps the peas retain their vibrant green colour.
2. Take the colander out of the bowl and leave the peas to drain.
3. Heat oil in a pan. Transfer the peas to pan, add the rest of the ingredients for the mushy peas and sauté well and then mash with a fork or potato masher.
4. To assemble the dish, dollop some pea mash on a plate. Carefully layer lamb cutlets on top and surround with the roast vegetables. Lastly, drizzle with the red wine jus.
5. It can be served with sour cream too, which is optional.

Mr. Rashekar Reddy (BCTCA 6th sem )is a blossoming,  young,  talented Chef whose dream is to contribute to the culinary industry with his zealous interest to bring soul to the  recipe. Henceforth  Indian Institute of Hotel Management and Culinary Arts cheerfully  delegates  him as Chef  of the day.

Ingredients

For Yakitori Sauce ( Tare )

• 150 ml          Soy sauce
• 125 ml          Mirin
• 75 ml            Sake
• 25 gms          Brown sugar
• 6 gms            Black pepper corns, crushed
• 2 nos             Spring onions, stems
• 2 nos             Garlic cloves
• 2 inches         Ginger

For the Chicken Skewers

• 500 gms          Boneless chicken thighs
• 10 nos             Spring onions
• 1 no                Red capsicum
• 50 gms            Onions
• 1 no                Yellow capsicum
• 15 gms            Ginger garlic paste
• 10 gms            Salt
• 12 gms            Black pepper corn, crushed
• 30 ml               Refined oil
• 5 ml                 Sesame oil
• 350 ml             Stock

Method

1. Soak about 10to 12 5-inch bamboo skewers in water for 30 minutes.

To Make the Yakitori Sauce (Tare)

1. In a small saucepan, add  soy sauce,  mirin,  sake, 75 ml water,  brown sugar, crushed pepper, garlic, ginger and the green part of 1of the 9 green onions. Bring it to a boil over high heat.
2. Once boiling, reduce the heat to low and simmer, uncovered, until the sauce reduces to one-third of its original volume. It will take about 30 minutes. Let it cool to room temperature before using.
3. The sauce will thicken with a glossy shine as it cools.
4. Reserve one-third of the sauce in a small bowl for final basting, just before serving. To prevent cross-contamination, use this reserved sauce with a clean brush only after the chicken is fully cooked.

To Prepare/Assemble the Yakitori

5. Cut the white and light green parts of the remaining green onions/scallionsinto 1-inch (2.5-cm) pieces. Cut the onions, capsicum and spring onions into cube shape.
6. Cut boneless, skinless chicken thighsinto 1-inch (2.5-cm) squares. Cutting diagonally to help in letting marination penetrate.
7. Marinate the chicken thighs with salt, ginger garlic paste, crushed black pepper corns, sesame oil, and leave it for 15 minutes.
8. On a flat work surface, fold each slice of chicken in half, insert a bamboo skewer into the chicken at a 45-degree angle, and press down on the skewer to pierce the meat through the center.
9. Next, add a piece of scallion perpendicular to the skewer. Later piece a piece of onion and capsicum. Continue to alternate chicken slices with pieces of scallion, onions, capsicums ending with a piece of chicken. Each 5-inch skewer will hold about 4 chicken slices and 3 vegetable pieces.

To Grill the Yakitori

1. Heat and grease the griller with cooking oilto keep the chicken from sticking to the plate. Place the skewers on top.
2. Grill the skewers on medium heat on all the sides. Turn them every 1 min and baste them with oil.
3. After 2.5 minutes, brush the meat on both sides with the Yakitori Sauce. Continue to grill for 3 minutes to caramelize the sauce.

To Serve

1. Remove the skewers to a serving plate. With a clean brush, baste the top of the chicken skewers with the reserved sauce. Serve and enjoy! 

 

Ingredients

• 2 lits           Full fat Cow milk
• 15 gms       Refined flour
• 8 gms        Corn flour
• 750 gms    Sugar
• 15 ml         Rose water
• 30 gms      Khoya
• ½ gm        Saffron
• 25 ml         Milk
• 100 ml      Vinegar
• 25 gms      Mixed nuts
• 10 gms      Glazed red cherries

Method

1. Heat the cow milk on high heat. Set aside to cool slightly.
2. Once it cools down, mix the vinegar in by diluting it with water and add to the hot milk. Stir lightly till the milk curdles.
3. Cool down the milk by adding cold water and a few ice cubes and stir. Strain the chenna through a piece of muslin and squeeze to remove all the water. You should have 250 grams of chenna.
4. Transfer the chenna onto a worktop. Mix together half a teaspoon of refined flour and the corn flour and add to the chenna. Knead with the heel of your hands to a smooth mixture.
5. Divide the mixture into twenty-five equal portions and roll into oblong smooth rolls, taking care that there are no cracks. Make a small dent on one side and set aside.
6. Mix the remaining flour with half a cup of water and set aside.
7. To make the syrup, cook the sugar with five cups of water, stirring continuously till the sugar dissolves. Add the milk and let the syrup come to a boil. Collect the scum which rises to the surface with a ladle and discard. Continue to cook the syrup for a few minutes longer. Strain the syrup into a bowl.
8. Pour one cup of the syrup into a deep, wide non-stick pan and add four to five cups of water. When the syrup comes to a boil, add the chenna rolls and half the flour-water mixture. The syrup will start frothing. Let the rolls cook in the syrup. Do not stir, but gently agitate the syrup so that the balls do not stick to the bottom of the pan.
9. Slowly drizzle half a cup of water along the sides of the pan every five minutes to prevent the syrup from thickening and forming strings. Continue cooking for fifteen minutes, or till the rolls spring back to their original shape.
10. Drain the rolls and soak in the reserved syrup. Chill for at least two hours so that the syrup is absorbed by the chenna rolls.
11. For the topping, cook the khoya with the rose water, saffron, sugar syrup and yellow colour till the mixture thickens to the consistency of jam.
12. To spread the topping, slit the chum chum and pipe the topping into it. Garnish it with saffron strands and glazed red cherries.

Mr. GOUTHAM RAM (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  as the ‘Chef of the Day’.

INGREDIENTS : 

250 gms  Tiger prawns

For shrimp chili paste

• 30 gms      Sichuan Chili peppers
• 15 gms       Thai chili peppers
• 100 gms    Shallots, sliced
• 20 gms      Garlic cloves, chopped
• 150 ml       Ground nut oil
• 200 gms    Dried shrimps
• 15 ml          Fish sauce
• 12 gms       Brown sugar

Method:

To make Shrimp chili paste

1. Soak the de-seeded dried chili peppers in 250 ml of warm water for 15-20 minutes.
2. You can leave the seeds in if you like your sauce very spicy. Cut each pepper into 3 pieces.
3. Take half of your shallots and finely chop them. With the other half, thinly slice them.
4. Drain the dried chili peppers, and set aside the soaking water. To the bowl of a food processor or blender, add the dried peppers, other chilies, half of the shallots and garlic. Pulse until the mixture is smooth, or if you prefer, a coarse paste. Use a rubber spatula to scrape down the sides of the bowl to ensure the mixture is evenly processed.
5. Heat a frying pan or wok over medium heat. Add the oil and chopped dried shrimp. Fry over medium-to-medium low heat for 3-5 minutes.
6. Put the belacan in a mortar and pestle to break it up (you can also put it in a small bowl and break it up with a fork). Add it to the pan. Cook for 3-4 minutes, until the belacan is melted into the sauce.
7. Add the sliced shallots, and cook for 3-4 minutes, until translucent.
8. Next, add the chili, garlic and shallot paste. Stir to combine, and add ½ cup of the reserved pepper soaking water. Cook for 5 minutes, stirring occasionally. Stir in the fish sauce and brown sugar. Continue to cook for another 15 minutes.
9. Let the mixture cool, and transfer to a clean jar or other airtight container.

Ms. Karishma Pillare(BCTCA 2nd sem)  is a dedicated and diligent,  young aspirant who is exceptionally good at his culinary arts. IIHMCA has selected her as the Chef of the Day.

INGREDIENTS

• 500 gms Prawns with shell on
• 155 gms Iceberg Lettuce
• 02 nos Lemon Wedges
• 05 gms Parsley chopped
• 5 gms Black pepper crushed

Sauce

• 150 ml Mayonnaise
• 15 gms Tomato ketchup
• 5 ml Worcestershire sauce
• 5 gms Horseradish sauce
• 3 ml Tabasco sauce
• 3 gms Cayenne pepper
• ½ no Juice from Lemon
• 2 sprigs Chives chopped          

Instructions

1. Peel all but four of the prawns (reserve these for the tops).
2. Break the lettuces into individual leaves, then divide the leaves evenly between four small glass bowls.
3. Sprinkle the prawns over the lettuce and season with black pepper.
4. Mix the mayonnaise, tomato ketchup, Worcestershire sauce, horseradish and Tabasco together.
5. Season to taste with lemon juice and salt and pepper, then spoon sparingly over the prawns.
6. Dust the top with a little paprika and sprinkle with chives. Top with the remaining prawns and serve immediately. Place the lime wedge over the edge of the glass.

Student who is selected for the Chef of the day is Mr. SYED ABRAR (BCTCA 2nd sem) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills in Continental . He is very talented student, always striving to perfect the art of cooking.

Ingredients

• 450 gms     Cod fish fillet
• 1 lit               Refined oil
• 400 gms     Maris piper potatoes
• 15 ml           Vinegar
• 20 gms       Salt

 

 

For the Batter

• 125 gms      Refined flour
• 25 gms        Corn flour
• 12 gms        Cooking soda
• 3 gms          Turmeric
• 5 gms          Salt
• 12 gms        Black pepper powder
• 300 ml       Beer or Soda water

For the tartare sauce

• 125 gms      Mayonnaise
• 12 gms        Pickled gherkin
• 5 gms         Capers
• 1 no            Shallot finely chopped
• 3 sprigs     Parsley, finely chopped

For the mashed peas

• 250 gms   Green peas, frozen
• 15 gms      Garlic cloves
• 5 gms        Salt
• 15 gms      Butter
• 10 gms     Black pepper
• 15 ml        Sour cream  

Method

1. Marinate the fish with salt and pepper and keep aside.
2. Cut the potatoes lengthwise and soak in cold water for 5 mins, then wash until the water runs clear.
3. Tip into a pan of cold water with a pinch of salt and 1 tsp vinegar. Bring to a simmer, then turn down the heat and simmer gently for 10-12 mins until cooked through but not falling apart.
4. Drain gently, then place on a tray in a single layer and chill until needed.
5. To make the tartare sauce, chop the English pickled gherkins (cornichons), capers and shallot then combine with the parsley, mayo and a pinch of salt. 
6. To prepare mashed green peas, blanch the frozen green peas for 3 mins. Drain and mash them.
7. Heat butter in a pan, add the crushed garlic and butter. Now add the mashed peas. Season it with salt and pepper powder. Add sour cream and mix it well. Keep is aside as an accompaniment.
8. To prepare the batter, place the flours and turmeric into a bowl with a pinch of salt, pour over the beer or fizzy water, and mix quickly until everything just comes together to the consistency of double cream – do not over-beat, a few lumps are fine. Keep chilled.
9. Pour the oil into a deep, wide pan, or heat a deep-fat fryer to 180C. If using a pan or wok, ensure that it is no more than two-thirds full with oil. Heat the oil until it is shimmering and carefully lower in the chips using a slotted spoon. Fry for 8-10 mins, gently stirring occasionally until golden and crisp. Transfer to kitchen paper to drain.
10. Put a little flour in a dish for dusting the fish. Bring the oil you used to cook the chips up to 185C, or until a drizzle of batter sizzles and crisps in less than a minute.
11. Working quickly, dust the fish in flour, then dredge through the batter. Hold the fillet above the batter to let the excess drip back into the bowl, then carefully lower into the oil.
12. Fry the fillets for a minute until the batter is just starting to set, then take a spoon and drizzle the fillets with extra batter to create an even crunchier, wispy coating. Make sure the batter is perfectly chilled as it helps in turning the fillets crunchier.
13. Fry the fish for about 4 mins, turning once, until deep golden and crisp. Lift onto kitchen paper to drain for a minute, then serve with the chips, tartare sauce, and plenty of salt and vinegar.