Author Archives: staff

 

INGREDIENTS

For the cream cheese filling:

• 29 gms      Confectioners’ sugar
• 160 gms    Full fat cream cheese room temperature
• 3 ml           Vanilla extract
• 1 no           Egg yolk room temperature

For the crumb topping:

• 110 gms   Refined flour
• 60 gms    Granulated sugar
• 1 no          Zest of lemon
• 57 gms     Unsalted butter melted

For The Muffins:

• 300 gms    Refined flour
• 149 gms     Granulated sugar
• 12 gms       Baking powder
• 3 gms         Baking soda
• 3 gms         Kosher salt
• 1 no            Large egg, lightly beaten
• 180 ml       Buttermilk (or sour cream, or full fat plain yogurt)
• 160 ml       Canola oil
• 5 gms         Vanilla extract
• 120 gms    Raspberries fresh or frozen
• 1 no            Zest of lemon

METHOD:

Cream Cheese Swirl

1. In a small bowl, mix together the cream cheese, vanilla, confectioners’ sugar and egg yolk until smooth and combined. Set aside while you prepare the muffin batter.

Crumb Topping

1. Stir together the flour, sugar, and zest. Stir in the melted butter. Mixture should be crumbly.

Muffins:

1. Preheat oven to 220 C degrees.
2. Butter muffin tins or use muffin liners.
3. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
4. In a second mixing bowl, whisk together egg yolks, buttermilk, oil, and vanilla.
5. Fold wet ingredients into dry.
6. Gently fold in raspberries and lemon zest.
7. Fill each muffin cup about ½ full. Spoon about a 10 gms of cream cheese filling. Top with more batter. Fill right to the top. Sprinkle on about a tablespoon of crumb topping.
8. Bake for 5 minutes at 220 C, then lower the heat to 180 C and continue baking for 15 additional minutes, or until the edges of the muffins are golden brown and a toothpick inserted comes out clean with a few moist crumbs clinging to it.
9. Cool in the muffin tin for about 5 minutes (they will fall apart if you try to take them out right away) and transfer to a wire rack to let them cool completely.

 

 

INGREDIENTS:

• 500 gms      Barnyard millet / Sanwa
• 125 gms       Toor dal
• 100 gms      Urad dal
• 10 gms        whole red chilies
• 3 nos           Green chilies
• 8 gms          Cumin seeds
• 6 gms          Salt
• 100 gms     Onions
• 15 gms        Ginger
• 12 gms        Fresh coconuts
• 1 sprig         Curry leaves
• 150 ml        Coconut oil

METHOD:

1. Soak the millets, toor dal and urad dal in plenty of water for 6 hours.
2. In another small bowl, soak the red chilies.
3. After the end of 6 hours, wash and drain water from millets and dal. In a wet grinder/ mixer, add the millet along with soaked red chilies, ginger and green chili.
4. Grind them for 15 mins until they are coarsely ground. Add the dals to it and coarsely grind them for about 10 – 12 mins.
5. Transfer to a bowl and add finely chopped onions, coconut bits, split curry leaves, and salt. Mix them well and set aside.
6. Heat a Tawa and when it’s hot, add a generous ladle of batter and spread it a circular pattern extending outwards. Drizzle oil and wait for 2 mins. Flip over and cook the other side.
7. Serve this hot, healthy dosa with coconut and mint chutney. They also taste good with jaggery.

 

 

Ms. Afiya Sultana (BCTCA 2nd Sem), of Indian Institute of Hotel  Management & culinary arts,  is a very creative student who wants to excel in the culinary field. She is selected today for the Chef of the day.

INGREDIENTS:

• 1no           Large Brinjal (eggplant/baingan/aubergine)
• 15 gms     Turmeric powder
• 10 gms     Kashmiri red chili powder
• 10 gms     Amchur powder
• 5 gms       Garam masala powder
• 8 ml          Lemon juice
• 6 gms       Salt
• 100 gms   Rice flour
• 500 ml     Mustard oil

 

METHOD:

1. First make the spice mix. In a bowl, combine the chilli powder, turmeric, garam masala powder, amchur powder, salt and lemon juice and mix well.
2. Slice the washed aubergine into thickish slices of 1 cm thickness. Lay them out in a wide bowl/dish or plate and add the prepared spice mix to it.
3. Mix the spice mix with the slices of aubergine, rubbing them with your fingers so they are evenly coated with the spice.
4. Now prepare to fry them. Place a pan/skillet on the heat and add mustard oil to it. It is important to heat mustard oil till it gets smoky as that emanates maximum flavour.
5. When the oil begins to smoke, reduce the heat to lowest and add the slices to the oil in the pan, arranging them in a single layer.
6. Fry them on a low-medium heat for 3-4 minutes on one side before you flip them to cook on the other side. Cook them until sufficiently golden on both sides.
7. Remove the slices individually, with a slitted spoon and serve immediately, when still hot.
8. Serve the Begun Bhaja along with  jeera rice or with Bhog Khichuri for a comforting Bengali-styled meal.

Student who is selected for the Chef of the day is  Mr. AMRIT PAL SINGH (6th sem of BCTCA) of Indian institute of Hotel Management and culinary Arts , To showcasing exemplary skills in cooking. He is very talented student, always striving to perfect the art of cooking.

INGREDIENTS

• 136 grams         Baked beans
• 4 slices               Bacon
• 4 nos                   Sausages
• 170 grams          Mushrooms
• 2 nos                   Ripe tomatoes, cut in half
• Small pinch        Salt
• 2 slices                White bread
• 4 nos                    Large eggs
• 15 ml                    Cooking oil

Method

1. Preheat oven to 200°F/95°C. Place a large, ovenproof dish in the oven to keep warm.
2. To a small saucepan, add the baked beans and keep warm over medium low heat.
3. Heat a large frying pan over medium heat add the bacon and sausages. Cook until the bacon is cooked and the sausage browned (turning to brown evenly). Transfer to the dish in the oven to keep warm.
4. Add oil into the same pan. Cook the mushrooms over medium heat until browned. Transfer to the oven, keeping the fat in the pan.
5. Season the tomatoes with salt and add them flesh down to the same pan. Remove and transfer to the dish in the oven.
6. Into the same pan, add the bread to the oil (test it by putting in a corner of bread, if it sizzles, it’s ready) and cook until golden brown. Remove to a paper towel to drain.
7. To the same oil add the eggs and spoon hot oil over the yolks until cooked.
8. Serve all the components on a plate with the bread on the side.

Mr. Vishvendra  (2nd sem BCTCA)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

• 5 oz Absinthe
• Splash of 151 Rum
• Pinch of cinnamon
• Cold ginger beer to top

 

 

Instructions

• Pour the absinthe into a glass
• Add in a splash of 151 rum (you can use more if you want your rink to be stronger)
• Take a lighter and carefully light the liquid on fire. The flames will be small but monitor them for safety of course.
• Toss a pinch of cinnamon into the glass – it’ll burn and sparkle like real Floo Powder!
• Top it off with ginger beer. You can add as little or as much as you like depending on taste. I usually use about 1/3 a bottle per drink.

Mr. Ramesh Singh (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

• 150 gms      Shrimp with shell
• 15 ml           Lemon juice
• 100 gms     Dry egg noodles 
• 15 ml          Vegetable oil
• 75 gms       Finely sliced cabbage
• 2 nos          Red & yellow bell pepper sliced
• 50 gms       Carrot
• 8 gms         Fresh ginger grated
• 4 nos          Garlic cloves minced

Sauce

• 15 gms     Onions
• 2 nos        Green chilies
• 6 gms      Garlic cloves crushed
• 6 gms      Ginger crushed
• 30 ml      Light Soy sauce
• 12 ml       Hoisin sauce 
• 10 ml       Vinegar
• 8 gms      Crushed black pepper
• 5 gms      Brown sugar
• 12 ml       Sesame Oil
• 5 gms      Salt

METHOD:

1. Fine chop the onions, green chilies, ginger, garlic crushed, and keep aside.
2. Cut the cabbage, carrots and capsicum into dices.
3. Clean and de-vein the shrimps, with head and tail intact, and marinate with salt, pepper and lemon juice.
4. Cook noodles till al Dante. Drain well, do not rinse. Keep aside.
5. Heat oil in a large saucepan over medium-high heat.
6. Add the shrimps to the oil and sauté till shrimp are cooked. Drain it and keep aside.
7. To the same pan, add crushed garlic and ginger to the oil and then add onions and sauté till the onions turn translucent.
8. Add salt & pepper to the onions mix and add the sauce ingredients one at a time.
9. Add cabbage, carrot and bell pepper to the pan. Stir fry 3-4 minutes or until it begins to soften. Add ginger and garlic to the pan and cook 30 seconds more.
10. Stir in shrimp and mix well. Cook until shrimp is cooked through, about 2 minutes. Add noodles and toss well to combine.

Ingredients

• Celery salt
• 1 lemon wedge
• 1 lime wedge
• 2 ounces vodka
• 4 ounces tomato juice
• 2 teaspoons prepared horseradish
• 2 dashes Tabasco sauce
• 2 dashes Worcestershire sauce
• 1 pinch ground black pepper
• 1 pinch smoked paprika
• Garnish: parsley sprig
• Garnish: green olives
• Garnish: lime wedge
• Garnish: celery stalk

Procedure

• Pour some celery salt onto a small plate.
• Rub the juicy side of the lemon or lime wedge along the lip of a pint glass.
• Roll the outer edge of the glass in celery salt until fully coated, then fill the glass with ice and set aside.
• Squeeze the lemon and lime wedges into a shaker and drop them in.
• Add the vodka, tomato juice, horseradish, Tabasco, Worcestershire, black pepper, paprika, plus a pinch of celery salt along with ice and shake gently.
• Strain into the prepared glass.
• Garnish with parsley sprig, 2 speared green olives, a lime wedge and a celery stalk (optional).

Today we have selected Mr. Shivam Agarwal (BCTCA 6th sem) of Indian institute of Hotel Management and Culinary arts to showcase the Dish of the Day. He has potential to be a successful entrepreneur and an excellent hotelier, he has shown lots of commitment to quality .

Ingredients 

• 1 loaf          Crusty Bread or Baguette loaf
• 50 gms       Butter         
• 175 gms     Onion chopped
• 250 gms     Tomatoes chopped
• 15 gms        Garlic cloves
• 2 sprigs      Basil leaves
• 30 ml          Balsamic Vinegar
• 80 ml         Extra virgin olive oil
• To taste     Salt
• To taste     Black pepper
• 10 gms      Black olives

Method

1. Chop the onions and tomatoes into small pieces and keep in a bowl.
2. Chop the garlic and tear the basil leaves and mix them to the onions and tomatoes.
3. Add the balsamic vinegar and olive oil. Add salt and crushed pepper to taste.
4. Mix well and cover and chill in the refrigerator.
5. Slice the baguette loaf diagonally into 12 thick slices.
6. Apply butter to the slices and toast them until they are light brown on both sides.
7. Take the onion tomato mixture, spread them on the toasts evenly.
8. Garnish with basil leaves and black olive slices.
9. We can put roasted chicken slices, ham and bacon too on top for added flavour.
10. Serve while they are still warm.

 

Mr. Harley of BCTCA 6^th sem has been chosen to display the dish of the day by Indian Institute of Hotel Management & Culinary Arts. He has keen interest to make the career in the continental kitchen and performed excellently in the academics.

Ingredients

• 450 gms     Chicken breast, butterfly
• 250 gms     Refined flour
• 2 nos           Eggs
• 5 gms          Paprika powder            
• 250 gms      Breadcrumbs
• 5 gms          Dried oregano
• 10 gms        Crushed black pepper
• 6 gms          Salt
• 5 ml             Lemon juice
• 25 gms        Butter
• 50 ml          Oil for basting
• 150 gms      Mashed potato
• 25 ml           Pan jus
•  

Method

1. Cut the chicken into butterfly. Marinate it with paprika powder, salt, pepper, oregano and lemon.
2. Beat 2 eggs and dip the chicken into them. Then shift it onto breadcrumbs and press them well, making sure breadcrumbs stick to the chicken well.
3. Arrange the chicken in a casserole dish.
4. Sprinkle over the flour and dot with half of the butter.
5. Melt the rest of the butter in a saucepan with 2tbsp of hot water and pour over the chicken.
6. Cook in a preheated oven 200°C/Fan 180°C/Gas mark 6 for half an hour, removing from the oven twice to spoon the liquid over the meat and baste it with oil.
7. Pierce with a fork or needle and check if it’s cooked well.
8. Shift it to the plate and serve it with mashed potatoes and pan jus.

Student who is selected for the Chef of the day is Ms.Vaishnavi (BHMCT 6th sem) of Indian Institute of Hotel Management and culinary arts for showcasing exemplary skills in cooking. She is very talented student, always striving to perfect the art of cooking.

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.