Author Archives: staff

Ingredients

• 25 ml               Olive oil
• 500 g               Lean chicken mince
• 1 no                 Red capsicum, finely chopped
• 200 g               Taco sauce
• 575 g               Cheese sauce
• 375 g               Fresh lasagne sheets
• 220 g               Tomato concasse
• 75 g                 Grated cheese
• 20 g                 Pesto Sauce
• 10 g                 Carrots for garnish

Chef of the day: HARDAYAL SINGH ( BCT&CA 2nd Sem)

Method

1. Preheat oven to 180°C (350°F).
2. Spray a large nonstick frying pan with oil.
3. Add chicken and capsicum, and cook for 5 minutes over high heat, breaking up the mince with back of spoon.
4. Add salsa and pasta sauce, stir until combined and remove from the heat.
5. Cut pasta sheets crossways into thirds and lay out on a board.
6. Spoon a line of filling lengthways along the middle of each piece, and carefully roll to create a tube.
7. Arrange tubes closely together in a large baking dish, joined side down.
8. Pour over tomato concasse and sprinkle with grated cheese.
9. Bake for 20-25 minutes until cheese is brown.
10. Serve with salad & pesto sauce.
11. Garnish with juliennes of carrots.

Ingredients

• Butter unsalted                           14g
• Peeled and diced apples            250g
• Brown sugar                                 55g
• Lemon juice                                  5ml
• Cinnamon                                     2 g
• Pinchsalt
• Cornstarch                                    6g
• Puff pastry                                    2 no 
• Large egg                                       1no
• Water                                             5 ml

Chef of the day: Hareesh LB ( BCT&CA 2nd Sem)

For the Glaze:

• Sugar 180 g
• Water 6 ml                                                                                                                                                                           Procedure
  • Preheat the oven to 200c. Line two baking sheets with parchment paper.
  • In a large skillet over medium heat, melt the butter. Add the apples, and cook for a few minutes while stirring frequently. Add the brown sugar, lemon juice, cinnamon, and salt and stir to coat apple pieces. Cook for about 5 minutes or until the apples are softened and become syrupy. Reduce the heat to low.
  • Sprinkle in the cornstarch and stir until the juice boils and thickens, about 1 minute. Transfer to a bowl. Let cool for 15 minutes then refrigerate until chilled, about 30 minutes.
  • When the apples are chilled, roll each thawed puff pastry sheet out on a lightly floured surface into a 12-inch square. Cut each sheet into 4 equal squares.

Ingredients:
1. Khus syrup 30 ml
2. Lemon Juice 10 ml
3. Soaked Sabja Seeds 10gm
4. Simple syrup  20 ml
4. Soda  100ml

Bartender of the day: B Siddartha (BCT&CA 2nd sem)

Steps to make:
1. Soak the sabja seeds in water for 2 -3 minutes
2. In a shaker add ice cubes, add khus syrup, lemon juice, soaked sabja seeds and simple syrup. shake it well.
3. Take a pilsner glass and add the drink, top it up with soda.
4. serve chilled by adding 3 ice cubes.

Ingredients

• 45 ml              Jigger Irish Cream liqueur
• 45 ml              Jigger Irish Whiskey
• 10 gms           Brown Sugar
• 250 ml            Hot brewed Coffee
• 15 ml              Whipped Cream
• A pinch           Ground Nutmeg

Bartender of the day: Moumita (BCT&CA 2nd Year)

Method

1. Take a tall glass or mug and fill it with hot water and let sit for 2 minutes.
2. Pour out water and add light brown sugar to the glass.
3. Pour over hot coffee and stir to dissolve sugar, and then pour in whiskey & Irish cream liqueur.
4. In a separate bowl with an electric mixer or by whisk, whisk cream until soft peaks form.
5. Top coffee with cream by gently pouring over the back of a warm spoon to form a thick layer on top of coffee.
6. Garnish with chocolate shavings or ground nutmeg.

INGREDIENTS

• 6 nos Eggs
• 250 gms Caster Sugar
• 50 gms Cocoa Powder
• 100 gms Refined Flour
• 150 gms Unsalted Butter
• 150 gms Dark Chocolate
• 45 gms Raspberry Preserve
• 40 nos Pitted black or red Cherries

For The sugar syrup

• 175 gms Caster Sugar
• 15 ml Kirsch (Cherry Brandy)

Chef of the day: Rukiya Shiza( BCT&CA 2nd year)

For the Filling Cream

• 750 ml Whipping Cream
• 100 gms Caster Sugar
• 5 ml Vanila Extract
• 35 ml Kirsch ( or any Brandy)

Method

1. First, make the sponges. Preheat the oven to 180°C. Grease 3 x 22cm-diameter sandwich cake tins and line the bases with baking paper.
2. In a large bowl, whisk the eggs, vanilla and sugar together using an electric hand whisk until thick and the whisk leaves a trail – it will take about 10 minutes. Sift the cocoa powder and flour together, then fold in. Stir in the melted butter.
3. Divide the cake mixture between the tins and bake for 20-25 minutes, or until springy to the touch. Cool in the tins for 5 minutes, then turn out on to a rack to cool completely.
4. Shave the block of chocolate using a potato peeler or by scraping the blade of a kitchen knife across the surface. Chill the shavings.
5. To make the syrup, put 200ml water and the sugar in a pan; bring to the boil for 5 minutes. Leave to cool; stir in the kirsch. To make the kirsch cream, whip the cream and sugar to firm peaks, then fold in the vanilla and kirsch.
6. To assemble the cake, level the tops of the sponges using a sharp knife, if necessary. Place a little kirsch cream on a serving plate and secure one of the sponges on top. Brush the sponge with some of the syrup; spread over the raspberry preserve.
7. Sandwich together with a second sponge and brush again with the syrup. Spread over a layer of the kirsch cream, about 1cm (½in) deep. Cover with the cherries, reserving 8.
8. Spread a little more cream over the cherries, then top with the final sponge, upside down, to give an even, flat top. Brush with syrup.
9. Spoon a quarter of the remaining cream into a piping bag fitted with a large star nozzle; set aside. Using a palette knife, cover the top and sides of the cake with the rest of the cream.
10. Stick the chocolate shavings over the sides of the cake with your palm. Pipe around the edge of the cake and 8 swirls in the middle; place the reserved cherries on the swirls.

Ingredients:

1. 45 ml    Brandy
2. 30 ml    Triple Sec
3. 5 ml      Lemon Juice 
4. Ice         Crushed for topping

Glass & Garnish

Wine Glass

Garnish With orange peel

Preparation

1. Pour the brandy, triple sec and lemon juice into a cocktail shaker.
2. Add the crushed ice.
3. Shake all the ingredients.
4. Using a strainer, Strain it in to wine glass
5. Serve decorated with orange peel twist star

Ingredients

• • • • 300 gms       Tiger prawns
• 15 gms          Garlic cloves
• 85 ml            Olive Oil
• 100 gms       Ripe tomatoes
• 30 gms         Spring onions
• 50 gms         Green cucumber
• 25 gms          Celery sticks
• 10 gms         Walnuts
• 2 sprigs        Parsley
• 20 gms         Mayonnaise sauce
• 25 ml            Chili sauce
• 25 ml           Sherry vinegar or wine vinegar

Chef of the day: YUVRAJ SINGH ( BCT&CA 5th sem)

• 12 gms     Caster sugar
• 2 nos        Lemon
• 4 slices    Sour dough bread or 1 ciabatta loaf
• 10 gms     Black pepper powder
• 6 nos        Black olives

Method

1. De-vein the prawns and clean them. Add salt and pepper and toss it on a hot skillet. Toss till the prawns are cooked.
2. Chop the garlic cloves and add half of it to the prawns and toss further.
3. Chop celery, tomatoes, spring onions, parsley and mix them in a bowl and add the remaining chopped garlic and olive oil. Season it with salt and pepper. Mix well.
4. Mix the mayo and chili sauce and mix it well.
5. Squeeze half lemon to the tomato salsa.
6. Slice the sour dough bread or ciabatta loaf. Brush it with olive oil and grill it on hot griddle.
7. Spread the chili mayo on the toasted bread.
8. Spread the tomato salsa on the toast and sprinkle chopped parsley.
9. Spoon out the prawns on top and garnish with parsley and sliced black olives. Serve them immediately.

Ingredients:

½ KG             Mutton mince
150 gms         Mutton fat
100 ml           Mustard oil
5 gms             Whole ginger, cut into juliennes
12 gms           Dry ginger powder
2 gms             Asafoetida (Hing)
A pinchSaffron
250 gms       Curd
10 ml            Oil
10 gms          Green Cardamom
5 gms            Bay leaves
5 gms            Cloves

Chef of the day: KARISHMA PILARE (BCT&CA 3rd sem)

5 gms       Cinnamon stick
150 gms   Onions
10 gms     Dried Fenugreek leaves
10 gms     Royal Cumin seeds
30 gms    Ginger garlic paste
10 gms     Black pepper powder
10 gms     Cumin powder
5 gms       Fennel powder
150 ml     Milk
500 ml    Water

For tempering
25 gms    Ghee
10 gms    Crushed garlic
5 gms      Dried Fenugreek leaves
10 gms    Fennel seeds

METHOD:

1. Pound the meat on a smooth stone with a wooden mallet.
2. Add fat and pound further.
3. Add powdered cardamom, ginger powder, julienned ginger, pinch of saffron and salt and mix well and make a smooth paste.
4. Make round balls around 1 inch in diameter and keep aside in a refrigerator.
5. Beat the curd well and add a 10 ml of oil and mix well.
6. Heat mustard oil in a large pan and add hing.
7. Add whole garam masala and let them crackle.
8. Add the ginger garlic paste and sauté for a min.
9. Add the sliced onions and sauté till the onions are translucent. Cook on a slow flame to get this gentle colour. Take half of the onions and make a fine paste and add it back to the gravy.
10. Add beaten curd, and gently cook the mixture.
11. Add water and rest of the powders and bring to boil and simmer slowly.
12. Place the meat balls gently into the gravy and without stirring, cook the meat balls. After the gravy thickens, reduce the flame and simmer further.
13. Hear ghee and mustard oil mix in a flat pan.
14. Add fennel seeds, remaining cardamom.
15. Once they burn, sprinkle on top of the sauce.
16. Serve the Gushtaba with rice and naan.

Ingredients:

• 30 ml Vodka  
• 30 ml Blue Curacao
• 10 ml Lemonade
• 100 ml Crushed Ice

For Garnish

• 2 nos Fresh Cherries
• 1 no Orange Slice

Bartender of the day: A Pooja(BHM&CT 3rd sem)

Preparation

1. Put crushed ice in to the glass and pour vodka & curacao over it.
2. Stir them well & top up with lemonade.
3. Garnish with cherry & orange slice.