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Mr.MISKIN ALI ( BCTCA 6TH SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected him as the Chef of the Day.

Ingredients:

• 500 gms Refined flour
• 8 gms  Sea salt
• 50 gms Clarified Melted Butter
• 150 ml Warm water
• 180 ml Hot water
• 150 ml Oil and Ghee mix

 

Method:

1. Combine the sieved flour and salt in a bowl. Add 50 gms of melted butter and mix well to form a crumbly texture.
2. Make a well in the flour and pour the hot water and mix the flour to form lumps.
3. Gently incorporate the warm water and knead the dough together to get smooth dough. It will be sticky initially. Gradually mix the dough together till it forms soft dough.
4. Cover and rest it for 30 minutes. After 30 minutes, knead it again for another 2-3 minutes to make sure the dough has been knocked well.
5. Now cover the dough with a damp cloth and let it rest for 1-2 hours.
6. The dough would have pretty soft to touch. Using nimble dusted fingers pinch a ball of 80 gms dough ball and shape the dough between the palms to form smooth edges.
7.  Place the dough balls dusted with flour in a tray and repeat the process till u have 8-9 pieces. Coat the balls on top with oil. Repeat to all the dough balls and coat it well with oil. Cover the balls with a damp cloth and keep it rested in a warm place for 2 hrs. If you need to use it later, then place the tray in the fridge and take it out 20 mins before rolling it.
8. Take the oil and ghee mix in a bowl. Spread the oil mix on the rolling surface and on the rolling pin. Take one dough ball and flatten the edges with fingers and place it on the surface.
9. Roll the dough till it is evenly flat about 6-8 inches in diameter. The ball can stretch further as well. Depending on the amount of time it has rested.
10. Now apply oil evenly over the dough sheet and sprinkle it with flour.
11. Gently lift one side and make a pleated form to get around 6-8 folds, one overlapping on another. The pleat should be between 0.5-1 inches in width.
12.Lift the one end of the dough and roll it to form a coil in a spiral form and tuck the other end of the dough below the coil. Dust the bottom of the coiled dough and place it in the same tray evenly. Repeat the process till you have done the same for all the dough balls.
13.Heat a Thick nonstick pan or tawa. Once the pan is hot, reduce the flame to medium heat.
14.Roll the dough using few oil drops on top of the dough and roll it into a 6-7 inches round discs.
15.Place the roti on the tawa and gently cook till bubbles form on the surface.
16.Turn the roti and cook the other side. Sprinkle the oil and ghee mix on top and spread evenly.
17.Flip the roti and repeat the same to the other side. Flip again and cook the oiled side till it forms crisp edges and cooks and starts puffing up.
18.Once the roti is cooked evenly, take it off the pan and place on the table and squash it using the hands, like clapping your hands. This helps to separate the layers in the cooked roti.
19.Repeat with all the dough balls and place the cooked and crushed roti in a bowl and serve it with hot curry.
 

Student who is selected for the Chef of the day is Mr.ANAND (BCT&CA 2ND 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:

• 450 gms Chicken breast
• 150 gms Spinach, shredded
• 45 gms Butter
• 120 ml Chicken broth
• 120 gms Ricotta cheese
• 75 gms Parmesan cheese
• 25 ml White wine
• 500 gms Glutinous wheat flour
• 3 nos Eggs
• 350 gms Plum tomatoes, or canned tomato sauce
• 120 ml Olive oil
• 5 gms Italian dried herbs
• 5 nos Garlic cloves, minced
• 50 gms Onion
• 8 gms Kosher salt
• 12 gms Black pepper crushed
• 250 gms Fresh basil leaves

Method:
1. Mix glutinous wheat flour with 3 egg yolks, pinch of salt and 75 ml warm water till it forms
tight dough. Refrigerate covered. Keep the egg white aside.
2. Chop the onions, garlic and spinach and keep them aside. Julianne the chicken breast and keep
aside.
3. Heat pan and add olive oil and butter.
4. Add the chopped onions, garlic and sauté for few minutes. Add shredded chicken breast and add
the salt, pepper powder, shredded spinach, and chopped basil leaves. Sauté for few minutes and
chicken is well cooked. Add the chicken broth spooning from time to time till the chicken is
cooked. Add the shredded chicken and sweat well.
5. Add the white wine and reduce till the mixture is semi dry. Now add the grated ricotta cheese and
keep the mixture aside to cool.
6. Take the dough out of fridge and bring it to room temperature.
7. Partition the dough into 16 equal parts.
8. Roll one dough into a long rectangular sheet, approx. 1 feet by 3 inches in length.
9. Repeat the same till all the dough gets into the same shape. Store them under damp cloth.
10. Place one sheet on the table.Spoon around 10 gms of the chicken filling in the middle of the
dough such that at equial distance, you will get round 8 ravioli fillings.
11. Beat the egg and a spoonful of water together. Brush over the dough sheet and cover the ravioli
with another sheet.
12. Press the edges around the filling, making sure it’s well sealed.
13. Using a serrated knife or a pizza roller cutter, cut the ravioli into small squares.
14. Repeat this process until all the ravioli are prepared.
15. Heat water with salt and around 5 ml olive oil.
16. Blanch the ravioli gently till they are al’ Dante.
17. Lift the ravioli and dunk it into cold bath to stop the cooking process. Store it well.
18. Blanch the tomatoes and add the tomatoes to a food processor and pulse until smooth.
19. Add the olive oil to a large pan over medium heat. Once the oil begins to shimmer, add the onion
and cook, stirring occasionally, until softened, but not browned, about 3 minutes. Add the garlic
and cook, stirring constantly, until aromatic, about 30 seconds.
20. Add the puréed tomatoes, sugar, and salt and stir to combine. Reduce the heat to medium-low,
cover, and simmer until the sauce is thickened, about 15 minutes. Stir in the basil. Add the
parmesan cheese and blend in well.
21. Add the ravioli to the pomodoro sauce and stir to coat.
22. Spoon the ravioli onto the serving plate and garnish with more basil and grated parmesan
cheese.

Mr.BALA KRISHNA( BCTCA  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:
 25 ml Baileys Original Irish Cream Liqueur
 45 ml Old Monk Dark Rum
 25 ml Captain Morgan Spiced Gold
 15 ml Whipped cream
 5 ml Espresso Coffee
 5 gms Chocolate sprinkles
 4 nos Roasted coffee beans
 8 cubes Ice cubes
Equipment:
 1 no Cocktail shaker
 1 no Whisk
 1 no Strainer
 1 no Jigger
Method:
1. Fill in the shaker with ice cubes.
2. Using a jigger, measure 25 ml Baileys Original Irish cream, 25 ml Captain Morgan
Spiced gold, 25 ml Old monk rum, 5 ml of espresso coffee into a cocktail shaker.
3. Shake the mixture vigorously until the surface of the cocktail shaker feels chilled.
4. Use the cocktail strainer to strain the mixture into a tumbler.
5. Using a whisk, whip the double cream until it forms peaks.
6. Add around 30 ml of the whipped cream on top of the cocktail.
7. Sprinkle the chocolate sprinkles and few roasted coffee beans on top to finish.

Student who is selected for the Chef of the day is Mr.SACHIN SUBBA(BCT&CA 6TH 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:

• • 150 gms   Glutinous rice flour
  • 125 gms   Water
  • 160 gms   Skinless split moong beans

• 480 gms   Water
• 115 gms     Sugar
• 80 ml        Peanut oil
• 1 no           Banana leaf
• 60 gms     Green pandan leaves
• 60 gms     Fresh coconut milk
• 25 gms      Rice flour
• 12 ml         Peanut oil
• 10 gms      Castor sugar
• 250 gms   Yellow sweet potato
• 30 gms     Rice flour for dusting
• 30 ml       Peanut oil for glazing

Method:

1. Mix glutinous rice flour with 125 ml water till it forms smooth dough. Refrigerate overnight, covered.
2. Soak moong beans in 480gms water, about 2 hours. Drain, rinse and drain again. Cook in 180ml water, uncovered, till soft and dry, about 20 minutes. Mash beans roughly with spatula. Add sugar. Mash till dissolved and evenly mixed. Add peanut oil. Mix till combined. Blend mixture till silky smooth.
3. Fry bean mixture in a wok over maximum heat possible, stirring constantly, till thick enough to hold its shape. Leave till cool. Divide and roll into balls weighing 20 gms each.
4. Scald banana leaf in hot water. Drain, blot and dry. Cut into 21 round pieces approx. 3 inches in size.
5. Wash pandan leaves. Chop roughly. Blend with coconut milk till finely minced. Squeeze to yield 60 ml liquid, add rice flour, peanut oil and sugar. Mix till smooth. Cook over low heat, stirring, to make a smooth green paste. Leave till cool.
6. Wash and peel and cut the sweet potato. Cook in water till soft and dry. Mash roughly. Add green rice flour paste made earlier. Add wet glutinous rice flour. Knead thoroughly till evenly mixed. Divide and roll into balls weighing 20 g each.
7. Lightly dust mould with rice flour. Flatten ball of dough, to about 6 cm wide. Place 1 piece of filling in the middle. Cupping top of kueh with corner of right thumb, nudge and press dough to seal filling. Roll gently between palms till round, dusting lightly with rice flour if too damp.
8. Place AKK ball in mould. Press to flatten and level top onto shiny side of banana leaf.
9. Shape all AKKs with remaining dough and filling.
10. To steam, bring steamer to a rolling boil. Place kueh in steamer, on a perforated tray. Cover and reduce heat to very low so that water barely simmers. Steam till kueh expands slightly, about 6 minutes. Remove kueh to a plate. Brush lightly with peanut oil. Leave till cool. Trim excess leaf around kueh. Serve.

Mr.A JAYAVARDHAN ( BCTCA 2ND SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected him as the Chef of the Day.

Ingredients

700 gms           Chicken breasts
06 nos              Garlic, cloves
30 gms             Ginger, peeled and chopped
60 ml               Maple syrup
15 ml               Soy sauce
10 ml               Vinegar
05 gms             Salt
10 gms             Sugar
12 gms             peanuts
20 gms             Red cabbage julienne
50 gms             Kimchi liquid

Method :

1. Preheat the oven to 220°C. Grease a baking tray and line with baking paper.
2. Crush the garlic, ginger, and mix it with vinegar, soy sauce and salt.
3. Marinate the chicken breasts with the marinade and refrigerate.
4. Mix kimchi liquid and maple syrup in a bowl until combined. Add rest of the soy sauce, vinegar, salt and sugar. Add the marinated chicken breasts in the kimchi mixture and leave it for 1 hour.
5. Remove chicken from kimchi mixture and spread over prepared tray.
6. Place rest of the kimchi mixture in a saucepan over high heat and bring to the boil.
7. Reduce to a simmer and cook, stirring occasionally, for 3-5 minutes or until reduced slightly. Remove from heat.
8. Brush chicken with a little kimchi mixture and roast, basting regularly with kimchi mixture, for 25 minutes or until cooked through and sticky.
9. Transfer chicken to a serving platter, scatter with peanuts and baby coriander, and serve with kimchi.

 

Student who is selected for the Chef of the day is Mr.SOHAIL (BCT&CA 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

• 250 gms      Jumbo king prawns
• 150g            Mayonnaise
• 50g              Tomato ketchup
• 3 ml             Worcestershire sauce
• 5 ml             Lemon juice
• 4 nos           Lemon wedges, to serve
• 3 gms          Paprika
• 1 no            Ripe avocado, sliced
• 2 nos           Little Gem lettuces, shredded
• a large pinch   Cayenne pepper to top

METHOD:

1. Bring a large pan of water to the boil and tip in the prawns. Cook for around 3-4 minutes, until pink and cooked through. Drain the prawns once cooked and spread out on a plate to cool. Keep 8 large prawns aside. Marinate the prawns with lemon, salt, pepper and Worcestershire sauce.
2. Meanwhile, mix together the mayonnaise, ketchup, Worcestershire sauce, lemon juice and paprika in a bowl. Taste and season with salt and pepper.
3. Once the prawns are cool to the touch, mix with the sauce. Line 2 cocktail glasses with avocado slices around the sides and divide the shredded lettuce between them. Top with the prawn cocktail mixture and sprinkle with a little cayenne pepper.
4. Spread the 8 large prawns on top the glass and place the sliced lemon wedge as garnish. Sprinkle the cayenne pepper on to top as garnish.
5. Serve immediately.

Mr.SAI KIRAN( BHMCT 2nd 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

1.15 ml Grenadine syrup
2. 6 ml Lime juice, freshly squeezed
3. 150 ml Ginger ale, chilled
4. 8 nos Ice cubes
Garnish
5. Luxardo Maraschino cherries

 

Method

1. Fill a Collins glass with cubed ice.
2. Add the grenadine and lime juice.
3. Top with the ginger ale and gently stir to combine.
4. Garnish with two or three skewered Luxardo maraschino cherries.
5. Serve Chilled.

 

 

Ms. SHRIYA SHARMA ( 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

1. 75 ml Blue Curacao
2. 60 ml White Cranberry juice
3. 1 dash Lemon juice
4. 100 ml 7up to top up
5. 1 sprig Mint leaves for garnish
6. 2 nos Lemon slices
7. 8 cubes Ice cubes

Method

1. Chill the ingredients beforehand.
2. Fill the glass with ice cubes to chill.
3. In a cocktail shaker, pour the blue curacao, white cranberry juice, dash of lemon juice, 2-3 ice cubes and shake the shaker well.
4. Remove the ice cubes from the glass.  
5. Pour the drink into the chilled glass and top it with 7 Up.
6. Garnish it with lemon slices and mint and serve chilled.

Mr.Himanshu (FPP) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected him as the Chef of the Day.

INGREDIENTS:

• 500 gms Basa fillet, boneless 4 nos

For the Sauce

• 8 ml Oil
• 10gms  Garlic cloves
• 10 gms  Ginger, grated
• 12 ml Lemon juice
• 5 ml Soy sauce
• 25 ml Barbeque sauce
• 10 ml Fish sauce
• 3 gms Salt
• 5 gms Black pepper

For Marination

• 10 ml Lemon juice
• 15 ml Olive oil
• 2 nos Garlic cloves, minced
• 8 gms Rosemary, chopped
• 8 gms Salt
• 5 gms Black pepper

For vegetables

• 2 no Red capsicum
• 2 nos Green capsicum
• 50 gms Zucchini
• 2 nos Red onions
• 20 ml Olive oil
• 3 gms Oregano dried
• 5 gms Salt
• 5 gms Black pepper
• 5 ml Red chilli sauce

METHOD:

Step 1: Marinate the fish

In a small bowl, whisk together the lemon juice, olive oil, minced garlic, chopped rosemary, salt, and black pepper. Place the fish fillets in a shallow dish and pour the marinade over them. Let them marinate for about 15 minutes.

Step 2: Roast the vegetables

Preheat the oven to 400°F (200°C). Cut the bell peppers, zucchini, and red onion into bite-sized pieces. Place them on a baking sheet lined with parchment paper. Drizzle the vegetables with olive oil, sprinkle with red chilli sauce, dried oregano, salt, and black pepper. Toss to coat evenly. Roast the vegetables in the preheated oven for about 20 minutes, or until they are tender and slightly browned.

Step 3: Make the sauce

Heat a pan and add oil.

Add the chopped garlic and ginger. Sauté for a minute.

Add all the sauces one at a time and mix well. Add lemon juice at the end and add the seasoning.

Keep the sauce aside. .

Step 4: Grill the fish

Heat a non-stick pan and drizzle some oil.

Dust the marinated fish fillets and place it on the skin side over the hot oil.

Grill the marinated fish fillets for about 2-3 minutes per side, or until cooked through.

Take it off and place on a parchment paper.

Assemble the fish and the vegetables onto a plate.

Pour the sauce over the fish and serve them with salad or khus khus.

Student who is selected for the Chef of the day is Mr. P Likith (BCT&CA 2ND 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

• 400 gms  Carrots
• 100 gms Saboodana/Tapioca pearls
• 20 ml Oil
• 20 gms Butter
• 1 no Onion
• 3 gms Salt
• 5 gms Black pepper powder
• 4 nos Garlic cloves
• 20 gms Ginger
• 2 sprigs Mint leaves

Method:

1. Soak the tapioca in warm water and keep aside.
2. Roughly chop the peeled carrots.
3. Crush the garlic and puree the ginger. Crush the black peppers.
4. Heat oil and butter in a pan.
5. Add the chopped ginger and garlic and sauté them well.
6. Add chopped onions and cook them till they turn translucent.
7. Add salt pepper and add carrots. Sauté further till carrots are soft.
8. Take them out and pulverise the ingredients and add more water to get a smooth paste.
9. Add the tapioca pearls to the puree and cook till tapioca pearls are soft.
10. Once the pearls are soft, add chopped mint and check the seasoning and serve.