Author Archives: staff

INGREDIENTS :
Eggs                       15 nos
Sugar                     1/2kg
Flour                      1/2kg
Cake gel                 40gms
Vanilla essence     20ml
Whip cream          500gms

 

 

 

 

Chef of the day: “Today is the best i will ever be …..“

and this ‘Today’  will be everyday (B. ANUSREE YADAV, BHMCT 2nd sem)

PROCEDURE :
1. BUTTERSCOTCH SAUCE :
a. Caramelize the sugar & add butter.
b. Add the cream to the mixture & cook it until smooth sauce (spoon coating consist)
2. SPONGE :
a. Whip the eggs until stiff peaks by adding sugar to it.
b. Fold in the flour gently & add some oil to the mixture.
c. Grease a tray , pour the mixture & bake at 1800 C for 30 min.
d. Cool it on wire rack after baking. 
3. CAKE LAYERING :
a. Slice the sponge into 3 layers & sprinkle flavored sugar for the moisture.
b. Layer the cake with butterscotch chips , sauce & whipped cream.
c. Finish the cake with butterscotch glaze & butterscotch chips.
d. chill it before serving.

INGREDIENTS
FLOUR                            : 1000gm
STARTER+SUGAR      : 330gm+10gm
WATER                           : 700ml
SALT                                : 17gm
YEAST                             : 4gm

 

 

 

 

 

PROCEDURE:

1) In a bowl place all the leaven ingredients and mix it thoroughly to form a thick batter. Cover it and let it stand overnight for 12 hours.
2) Make sure that the surface is very bubbly then it is ready to be used.
3) Place 50gm or ¼ cup of water and the salt for the dough in a small bowl. Set it aside, stir it occasionally and make sure that the salt is dissolved completely.
4) Add the remaining water for the dough in a bowl of leaven. Stir it with spatula or use hands to break up and dissolve the leaven.
5) Add flour and stir with spatula until there are no more bits of flour and it forms very shaggy dough.
6) Rest the dough for 30 min or up to 4 hours
7) Mix salt and make sure it completely dissolves
8) Grab the dough on one side and lift it up and fold it. Fold the dough 4 times clockwise from the top of the bowl
9) Let the dough rise for 30 mins approx.
10) Divide the dough and sprinkle some water and shape the dough into small rounds and score the top of the loaf.
11) After it rises, cover it with a lid and bake it at 500 degree F for 20 mins.
12) Remove lid and continue baking for more 15 to 25 mins.
13) Allow it to cool and sourdough is ready.

INGREDIENTS
FLOUR                 225gm
MILK                    150ml
EGGS                    ½ no’s
YEAST                  10gm
SUGAR                 25gm
SALT                     2.5gm
FAT                       130gm
APRICOT JAM   100gm

 

 

 

PROCEDURE:

1. Sieve the flour add all the dry & wet ingredients.
2. Make a smooth dough and rest.
3. Cream the fat and divide into three equal portions.
4. Roll out the dough into 1/4^th inch thickness and apply the fat onto 3/4^thRest in Refrigerator.
5. Give a triple fold and Repeat the process thrice.
6. Give a final Book fold without fat.
7. Roll out the dough and cut into desirable shapes.
8. Bake in a pre-heated oven at 220 C until golden brown.
9. Brush with apricot jam.

Ingredients
Flour 225 gm
Salt 3.5 gm
Milk 175 ml
Sugar 1.25 gm
Butter 7.5 gm
Yeast 7.5 gm
Semolina 75 gm

 

 

 

 

Procedure:

1. Combine all the dry ingredients, milk and knead to a dough
2. Add butter and knead to a soft dough
3. Rest for first proofing
4. Give a knock back and shape into 35-40gm balls and place on a Semolina dusted tray
5. Allow to prove
6. Griddle on moderate heat until golden brown.

 

Ingredients
• 300 gms Chicken liver, cut into small pieces
• 200 gms shrimps, peeled and deveined
• 5 Chinese long beans, cut into 5 cm length
• 1 onion, thinly sliced
• 1 red chilli, sliced diagonally
• 1 1/2 cups coconut milk
• 1/2 cup tamarind juice
• Salt and sugar to taste
• Oil for cooking
Ground ingredients:
• 8 dried chillies, deseeded and soak to soften
• 6 shallots
• 1 lemograss bulb, coarsely chopped
• 2 cm galangal
• 2 candlenuts
• 2 cm roasted belacan
Method:
Prep: 10 mins | Cook: 15 mins
1. Grind all the ground ingredients in a blender to a smooth paste. Heat a little oil in saucepan and fry the paste until fragrant. Then add the liver, shrimps and sauté evenly with the paste for a few minutes.
2. Add the coconut milk and tamarind juice to the pan and stir. Check seasoning and add salt and sugar to taste. Reduce heat and simmer until the gravy thickens. Add the long beans, sliced onions and chilies and cook until it’s fairly dry.

Ingredients
Flour        250 gm
Olive oil   20 ml
Salt           5 gm
Yeast        10 gm
Sage          5 gm
Water       130 ml

 

 

 

 

Procedure:
1. Preheat oven to 220°c
2. Sieve flour make a bay sprinkle salt, yeast, water and knead to a dough
3. Cover and leave for first proofing
4. When double in size give a knock back and roll into flat rounds
5. Top with herbs, olives, bell peppers
6. Rest for second proofing
7. Bake at 200°c for 15-20 min and give an olive oil wash

Ingredients:
1 kg boneless mutton cubes
5 tablespoons oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
200 ml thick coconut milk
150 ml water
30 ml tamarind pulp
6 kaffir lime leaves (very finely sliced)
15 gms toasted coconut
15 gms sugar/palm sugar or Salt to taste

Spice Paste:
5no Shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)

Method of preparation: 
1. Chop the spice paste ingredients and then blend it in a food processor until fine.
2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise and cardamom and stir-fry them until aromatic.
3. Add the washed and cleaned mutton and the pounded lemongrass and stir for 1 minute.
4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
6. Lower the heat, cover the lid, and simmer for 45 mins or until the meat is tender and the gravy has dried up.
7. Add salt to taste.
8. Serve with steamed rice.

Ingredients:

Olives 50 gm

Capers 15 gm

Garlic 5 gm

Eggs yolk 2 no

Dijon mustard 10 gm

Olive oil 30 ml

 

 

PROCEDURE:

1. Combine olives, capers, garlic, hard boiled egg yolk and mustard in a mortar to a medium-fine paste.
2. Gradually add olive oil.
3. Lat Stan 1 hour at room temperature to allow flavours to develop.
4. Serve on grilled bread or tomato toast.

INGREDIENTS
Carrots           50gm
Potatoes         50gm
Beans              50gm
Mayonnaise   150ml
Green peas    50gm
Pine apple     50gm
Salt                 To taste
Pepper           To taste

 

 

 
PROCEDURE:
1. Wash and cut the vegetables into small dices.
2. Boil the vegetables in salted water.
3. Bind the vegetables & pine apple dices with mayonnaise.
4. Season with salt, pepper.
5. Serve cold garnish with sieved hard boiled egg yolk & white.

INGREDIENTS
Pumpkin                   1No
Butter                        20gm
Garlic                         10gm
Rosemary                 5gm
Onion                        50gm
Stock                          1 lit
Nutmeg                     5gm
Cheese                       100gm
Cream                        100ml
Salt                             to Taste
Pepper powder        to Taste

 

PROCEDURE:

1. Cut pumpkin in half and make scars inside the pumpkin and marinate with rosemary, garlic and oil.

2. Roast in oven for 45 min at 210ᵒC till pumpkin is tender.

3. Saute onion and garlic in oil at a medium heat till golden brown.

4. Scoop out pumpkin flesh and sauté it in the pan along with onion and garlic.

5. Add stock and cook for around 30 min on medium heat and add cream. Season well with salt pepper and nutmeg.

6. Cool it down to room temperature. And blend in a food processor till smooth

7. Serve with grated cheese on top or with a fried goat cheese