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INGREDIENTS:

• 6 sheets Sushi seaweed aka nori
• 1 batch Prepared sushi rice
• 200 gms Sushi-grade raw salmon or desired raw fish of choice
• 100 gms Cream cheese sliced into strips
• 1 no Avocado sliced
• soy sauce for serving
• 5 gms Wasabi for serving

 

 

 

Chef of the day: Anurag Mishra(BCTCA6th sem)

METHOD:

• Place the seaweed on a bamboo mat, then cover the sheet of seaweed with an even layer of prepared sushi rice.
• Smooth gently with the rice paddle.
• Layer salmon, cream cheese, and avocado on the rice, and roll it up tightly.
• Slice with a sharp knife, and enjoy with soy sauce & wasabi.

Ingredients:

• 4 no             Fish fillets (avg. 175 gms each)
• 30 gms        Olive oil
• 12 gms        Rosemary leaves
• 10 gms        Black pepper (crushed)
• 20 gms        Refined flour
• To taste       Salt

For LEMON BUTTER SAUCE

• 80 gms        Butter
• 60 ml           Lemon juice
• 15 gms        Fresh parsley (chopped)
• To taste       Salt

Method:

1. Preheat the grill to high.
2. Brush the fish with the olive oil and season with rosemary, salt and freshly ground black pepper. Keep aside for 5 mins.
3. Dush the fish fillet with refined flour and shake it to remove excess flour.
4. Cook the fish under the grill until just cooked through (the flesh will be opaque and will flake easily when tested with a fork). This will probably take 6-8 minutes, depending on the thickness of the fillets.
5. Meanwhile, melt the butter in a small saucepan over medium heat, then add the lemon juice and parsley.
6. Cook until foaming, then pour over the fish.

Serve by garnishing with chopped parsley and accompanied with mashed potatoes & grilled vegetables.

Ingredients:

• 4nos skinless boneless chicken joints ( Leg and thigh)
• 90 gms Shallots chopped
• 10 gms Fresh thyme leaves
• 12 gms Fresh rosemary chopped
• 10 gms Fresh parsley chopped
• 6 gms Fennel seeds
• 250 ml White wine
• 75ml Olive oil
• To taste Salt
• 15 gms Flour for dusting
• 125 ml Chicken stock
• 6-8nos Cherry tomatoes halved
• 8 nos Green olives pitted
• parsley for garnish

Method:

1. Take a big bowl. Add joints of chicken. Combine chopped shallots, chopped herbs, fennel seeds, wine and half the olive oil and marinade for 2-3 hours in the fridge.
2. Take the chicken joints out of the marinade and brush off the herbs and shallots as much as possible, season with salt and set aside, reserve the marinade.
3. Preheat the oven to 180C/365F
4. In a large and deep pan brown chicken joints in 25 ml of olive oil over medium heat until golden but not cooked through, approximately 2-3 minutes on each side. Take it off the pan and set aside.
5. To the same pan, Add flour and sauté with oil till flour turns brown.
6. Now add ½ of the marinade and cook for couple of minutes to release the brown bits until the sauce thickens. Then reduce the heat to medium.
7. Add the rest of the marinade and stir, then add chicken stock, chicken joints, halved cherry tomatoes and olives, bring to a boil and move it to the oven.
8. Finish it off in the oven uncovered for 25 minutes.
9. The sauce should reduce by a third and will coat a spoon when tested for thickness.

Serve Chicken Provencal sprinkled with chopped fresh parsley with a side of rice or mashed potatoes.

Ingredients:
Caprese Pasta
• 500 gms penne pasta
• 150 gms cherry tomatoes
• 100 gms mozzarella perline
• 200 gms basil pesto
• 25 gms fresh basil leaves thinly sliced, for tossing with the pasta
Basil Pesto
• 150 gms fresh basil leaves
• 150 gms fresh parsley (or spinach, or kale)
• 150 ml extra virgin olive oil
• 75 gms freshly grated Parmesan cheese
• 100 gms pine nuts
• 1 no lemon
• 25 gms cloves of garlic
• 15 gms crushed red pepper flakes
• To taste salt

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

METHOD:

1. Bring a large pot of water to a boil. When boiling, add the pasta and cook to al dente, approximately 11 minutes. When the pasta is done, reserve 1 cup of the pasta water. Drain and set aside.
2. While the pasta is cooking, prepare the pesto. Toast the pine nuts over medium low heat until just starting to turn a golden brown.
3. In a food processor, combine all of the pesto ingredients together. Process until it reaches the desired consistency. Season to taste with additional salt, lemon, garlic, or red pepper flakes.
4. Slice the tomatoes in half into bite sized pieces. Slice the fresh basil leaves from the pasta ingredient list into thin slices.
5. Return the cooked pasta, pesto sauce, tomatoes, mozzarella, and fresh basil to the large cooking pot (or in a large bowl). Toss to combine. Add a little of the reserved pasta water as needed to loosen the sauce for even coating. Serve immediately.

Ingredients:-

1. 450 gms Carrots, Peeled & Diced
2. 600 gms Red Potatoes, Peeled & Diced
3. 100 gms Leeks, sliced into roundels
4. 200 gms Mayonnaise
5. 100 gms Single Cream
6. 75 gms Parsley, Finely Chopped
7. 15 gms Freshly Ground Black Pepper
8. 10 gms Ground Sea Salt
9. Cold Water
10. 20 gms Coarse Sea Salt

 

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

Method:
1. Peel the potatoes and carrots and peel and dice them into 1 ½ inch cubes.
2. Place the red potatoes, and course sea salt into a large pot. Cover with cold water by 2-inches.
3. Place over high heat and bring to a boil. Cook until the potatoes are tender.
4. While potatoes are 3/4th cooked, add the carrots to the potatoes and cook till both turn tender.
5. Drain the potatoes and carrots, and then allow them to cool for 15 minutes.
6. Place the drained potatoes and carrots into a large bowl. Add the mayonnaise, parsley and single cream and then stir to combine.
7. Season with salt and pepper.
8. Place it on top of a salad plate and lettuce.
9. Garnish with chopped parsley and roundels of leeks.

Ingredients
For the sweet pastry
• 165g Plain flour, plus extra for dusting
• 25g Almond powder
• 120g Chilled unsalted butter, cubed
• 55g Caster sugar
• 1no free-range egg
For the custard filling
• 700ml Pint full-fat milk
• 7nos Free-range egg yolks
• 90g Caster sugar
• A pinch Freshly ground nutmeg

 

Method
For the pastry:

1. Stir the flour and almond powder together in a large bowl, then add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar.
2. Add egg to the flour and mix it gently till it forms a soft dough.
3. Do not knead the dough. Gently bring it together and place it on a work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Leave to chill in the fridge for 30 minutes.
4. Preheat the oven to 200C.
5. Roll out the sweet pastry into a a thin sheet, and cut 4 inches discs.
6. Lline the muffin tray moulds with the pastry circle. The pastry should overlap the top of the moulds by a few millimetres, so that you can crimp the edges if you wish.
7. For the custard filling, warm the milk in a saucepan, and beat the egg yolks and sugar together in a separate bowl until pale and creamy.
8. Pour the milk onto the egg yolk mixture and stir well, creating little bubbles.
9. Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases.
10. Sprinkle a small pinch of ground nutmeg into the middle of each tart.
11. Bake the tarts in the oven for about 25 minutes at 200 C. Bring the temp down to 170C for the final 10 minutes.
12. You are looking for a very slight dome on the custard, indicating that it is baked.
13. Cool in the tin for 30 minutes and then carefully remove from the moulds. The base of the tarts should be perfectly baked through, without having over-cooked the custard filling.
14. If the custard domes too much this indicates that you have over-cooked the custard, it will have boiled, and will sink back down leaving a big dip. If this does happen you can help rescue it by removing the tarts from the oven immediately and placing the tin in cold water on a cold surface.

Ingredients: 

300 gms Refined flour
200 gms Wheat flour
 Cumin seeds – ½ tsp
 Ajwain / carom seeds – ½ tsp
 Baking pwd – ¼ tsp
 Ghee – 1 tsp
 Oil – 2 tsp
 Salt to taste

 

 

 

Chef of the day: (V.Aditi  BCT&CA  5th sem  )

For Stuffing:
 Onions sliced – ½ cup
 Poha / pressed rice – ½ cup
 Red chilly pwd – ½ to ¾ tsp
 Cumin pwd – ¼ tsp
 Coriander pwd – ¼ tsp
 Chaat masala pwd – ¼ tsp
 Lemon juice – 1 tsp
 Oil to fry
 Salt to taste

METHOD:
1. In a bowl, add flour, salt and lemon juice and mix well. Add warm water, little by little, to make a smooth yet pliable dough. Cover with a damp cloth and leave aside for 20 mts.
2. Slice onions and red chili powder, coriander powder and jeera powder mix well. Don’t add salt till the end.
3. To prepare the samosa pastry, make lemon sized balls of the dough and leave them covered while you roll the balls into thin rotis.
4. Make two rotis that are 3 inches in diameter. Smear a little oil all over one roti and place the other roti over it. Sprinkle some flour on the work surface and roll it into a thinner and larger roti. Keep aside the prepared roti and cover with a kitchen towel till you prepare all rotis in the same manner with rest of the balls.
5. Heat a tawa or skillet on medium flame. Place a roti on the tawa and allow to cook slightly for approx 18-20 seconds on each side. Do not allow to cook completely. Remove from tawa and slowly seperate the two rotis.
6. Prepare with rest of the rotis likewise and keep them covered with a kitchen towel.
7. Cut each roti into three inches wide and 6 inches long strips and keep aside. Add salt to the onion filling just before you begin to stuff the samosa pastry with the filling.
8. Roll the roti strip into a triangle and stuff it with filling and seal them with the flour paste.
9. Prepare samosas with rest of the pastry sheets. Cover the prepared samosa with a kitchen towel and allow to sit for 10 to 15 mts.
10. Heat oil for deep frying in a heavy bottomed vessel. Once the oil is medium hot, reduce flame to low-medium, add 4 to 5 samosas into the oil carefully and allow to cook on both sides till they become golden brown. Do not cook on high flame.
11. Remove the fried golden brown samosas onto an absorbent paper.
12. Serve it with mint chutney

INGREDIENTS

URAD DAL ( SPLIT)     500 gms
RICE                                  250 gms
ONIONS                           120 gms
GREEN CHILLIES         30 gms
GINGER                            20 gms
CUMIN SEEDS                10 gms
BAKING SODA                 7 gms
SALT                                    As per taste
CORIANDER LEAVES     3 sprigs
OIL ( for frying)                 2 litres

 

Chef of the day: (Rahul sai  BCT&CA  1st sem  )

METHOD:
1. Soak rice and urad dal for 3hrs.
2. Grind them separately to a fine paste.
3. Add baking soda and mix it well to the batter.
4. Fine chop ginger, add them to the rice urad batter.
5.Chop onions, green chillies and coriander and mix them with the batter.
6. Heat oil in a thick kadai.
7. Drop small ball of the batter into the oil and fry the punnugulu till they are brown and crispy.
8. Serve it with peanut chutney.

Ingredients

• 1 whole chicken skin on.

For Paste

• 250 gms Red onions
• 8 cloves garlic
• 25 gms chest nuts
• 7 gms black pepper powder
• 10 gms coriander powder
• salt or to taste
• 30 ml vegetable oil
• 5 pieces candle nuts (or macadamia nuts)

Whole spices

• 7 gms ginger (peeled, crushed)
• 2 stalks lemongrass
• 25 gms galangal
• 2 pieces kafir limes leaves
• 2 pieces bay leaves

Coconut milk mixture

• 200 ml coconut milk
• 200 ml water

Method:

1. Put the chest nuts, half of the onions, garlic, pepper powder, coriander seed powder, and salt into the food processor to make a thick consistent paste.
2. Pour the vegetable oil into a pan, and heat it.
3. When hot, add the rest of the sliced onions, and sauté for a few minutes till they turn translucent.
4. Now pour the spice paste into it and stir fry till the raw smell of the spice paste goes off.
5. Add to it the additional spices: ginger, galangal, bay leaves and lemongrass, and kafir lime/ etrog/ lemon leaves. Keep stirring for 4-5 minutes or until fragrant. 
6. Add the chicken, cut into small pieces, and stir it till the spices are coated well.
7. Pour the coconut milk and water into pan. Stir to mix with spice paste & chicken. making sure that every piece of chicken is partly immersed into the mixture. 
8. Cook for an hour or until chicken is tender. Serve with steamed rice.

Main Ingredients
• 250 gms Arhar dal
• 200 ml Tamarind Water

75 gms Madras Onions ( Peal Onions)
• 1 no White Radish
• 70 gms Carrot
• 50 gms Ripe Tomatoes
• 2 nos Drumstick , cut into 1 inch pieces
• 20 gms Turmeric powder
• As per taste Salt

Ingredients to be Roasted & Ground
• 25 gms Coriander Seeds
• 15 gms Channa dal
• 5 gms White Urad Dal (Split)
• 6 gms Dry Red Chillies
• 5 gms Methi Seeds
• 25 gms Fresh coconut

Ingredients for Seasoning
• 10 gms Sesame (Gingelly) Oil
• 5 gms Mustard seeds
• 2 gms Asafoetida (hing)
• 2 sprig Curry leaves
• 2 sprig Coriander leaves , finely chopped

Chef of the day: (Maha Shiva Sai satwik  BCT&CA  1st sem  )

Procedure :

1. Cook the Arhar dal in a pressure cooker adding double the quantity of water until you hear three whistles. After a couple of whistles, turn the heat to low and simmer for 3 to 4 minutes. .
2. Once the pressure is released, open the cooker and whisk the dal until smooth. Keep this aside.
3. Prepare the tamarind water by soaking in warm water and extract the pulp and keep it aside. Cut the vegetables and keep aside.
4. Heat a small pan. Add bengal gram, urad dal; roast them on a medium heat until the dal is well roasted and has turned browned.
5. Add the coriander seeds, methi seeds and red chilies and roast for about a minute.
6. Once the seeds are roasted well, add the grated coconut and roast until the aroma comes through and turn off the heat.
7. Once cooled, grind the mixture in a mixer grinder to make a powder. Keep this aside.
8. Take a deep pan, add sesame oil and heat it to a medium heat. Add mustard seeds, hing, curry leaves and crushed red chilli.
9. Add the cut carrots, radish, drumstick, chunks of onions, turmeric powder, salt and the ground sambar powder. Cook for a couple of minutes making sure the vegetables do not burn. Sprinkle water to slow the cooking process.
10. Add the tamarind pulp to the vegetables and cook for another 5 minutes.
11. Add the cooked dal to the tamarind vegetables. Stir well to combine.
12. Check the salt and adjust to suit your taste. Give the Arachuvitta Sambar a brisk boil for a couple of minutes. Adjust the consistency of the Sambar by adding water and then simmering for a few more minutes.
13. Once done, turn off the heat and stir in the chopped coriander leaves and transfer the Arachuvitta Sambar a serving bowl.
14. Temper the sambar with ghee and sesame oil. In a small pan, add the sesame oil & Ghee.
15. Once the oil is hot, add the mustard seeds, red chillies, curry leaves and allow it to crackle. Finally add the asafoetida powder to oil and stir. Turn off the heat.
16. Add this tempering to the Arachuvitta Sambar, stir and serve hot.