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Student selected for the Chef of the day is Ms.VAISHNAVI ( FPP) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. She is very talented student, always striving to learn the art of cooking.

Ingredients:

Filling Ingredients

• 150 gms           Yellow onions, diced
• 250 gms           Ground beef
• 75 gms             Carrot, grated
• 350 gms           Sauerkraut (sour cabbage)
• 5 gms               Mixed dry herbs
• 8 gms               Salt  
• 10 gms             Crushed pepper

Dough Ingredients

• 750gms            Refined flour
• 400 ml                         Milk, warmed
• 12 gms             Sugar
• 12 gms             Active dry yeast
• 25 gms             Unsalted butter, melted
• 1 no                 Egg
• 8 gms               Salt
• 1 egg for optional egg wash

Method:

1. Pour 1/4 cup warmed (no hotter than 110°F [43°C]) milk in a small bowl. Stir in sugar and sprinkle yeast on top. Set aside for about 5 minutes.
2. Pour rest of the warmed milk into a large bowl. Add the egg, melted butter, salt and half of flour to the bowl. Stir in the yeast mixture. Mix in rest of the flour a spoonful at a time until dough pulls away from the sides of the bowl.
3. Cover the bowl with a kitchen towel and set in a warm place to rise for at least 1 hour. Dough should at least double in size.
4. While you wait for dough, make the filling.
5. Heat Add butter or oil to a large pan on medium heat.
6. Add diced onion with a few pinches of salt and cook until they begin turning golden brown and are very soft (about 12-15 minutes).
7. Add the ground beef and cook till beef leaves water. Cook for 3 mins stirring till water evaporates.
8. Add mixed herbs and around 20 ml of water and cook further till meat is almost cooked.
9. Then add grated carrot and sauerkraut. Season with black pepper and cook for another 5 minutes on medium-low heat. Taste and adjust seasoning as desired and remove from heat and cool.
10. Place the risen dough onto a lightly floured surface roll out into a long log, about 2 inches wide. Cut into 2 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are about 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold over to enclose and seal the edges.
11. Preheat the oven to 400°F (200°C). Line one or two baking sheets with parchment paper. Place the pirozhki onto the baking sheet, leaving some room between each. Brush with optional egg wash.
12. Bake for 20 minutes in the preheated oven, or until golden brown.
13. Serve it with mashed potatoes and grilled veg.

Mr. Nithin Reddy (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 :

For the rice

• 400 gms Long glutinous Rice
• 1 lit Warm water for soaking

Omelette

• 3 nos Eggs
• 30 ml Oil
• 4 gms Salt
• ½ lit Chicken stock
  For Topping
• 20 gms Fried onions
• 10 gms Roasted crushed peanuts
• 5 gms Fried garlic
• 3 gms Red chili flakes
• 5 ml Fried onion Oil
• 2 nos Spring onions,
  Method:

Cooking The Sticky Rice
1. Wash, rinse then soak the rice in hot water for 1 hour.
2. Drain the water from the rice and let it drip dry in a colander as you set up the steamer.
3. Steam the rice on high heat for 1 hour. Check on it every 20 minutes and sprinkle drops of
water on top if you find it gets too dry. Tip: Line the bottom of the rice with a thin cloth to
stop the grains from clumping or a banana leaf for extra flavour.
4. Add the toppings while serving the rice.
5. Serve it with grilled chicken or stewed fish.

Ms.Ajmiya (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. 180 gms Crushed ice
2. 60 ml Pineapple juice
3. 30 ml Light rum
4. 30 ml Blue Curacao liqueur
5. 30 ml Cream of coconut
6. 1 no Lemon slice
7.  2 sprigs Mint leaves

Directions
1. Place ice in a high ball glass to chill. Slice lemon for garnish.
2. Combine crushed ice, pineapple juice, rum, blue Curacao, and cream of coconut in
a blender.
3. Blend on high speed until smooth.
4. Pour into a chilled highball glass. Garnish with a slice of Lemon and a mint on top.

Mr.srirag  (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
275 gms Chicken joint (leg and thigh)
20 gms Butter
90 gms Onion, chopped
3 gms Tarragon, fresh or dried
110 ml Dry white wine
50 gms White grapes, halved and de-piped
15 ml Single cream
5 gms salt
8 gms Freshly milled black pepper
For the thickening:
6 gms Butter
6 gms Flour

Method:

1. In a small saucepan melt the butter, season the chicken joint with salt and pepper
and cook it in the hot butter till golden on both sides (approximately 5 minutes),
then remove it to a plate.
2. Now add the onion to the pan and cook that for about 5 minutes also, or until
softened, then return the chicken joint and sprinkle the tarragon over.
3. Pour in the wine, cover the pan with a tight lid, and simmer very gently for 20
minutes or until the chicken is tender – the length of the cooking time will depend on
its size. After that remove the lid and turn the heat up.
4. Let the sauce bubble and reduce slightly for about a minute, then whisk in the butter
and flour paste till the sauce has thickened a bit and then turn the heat down and
add the halved grapes and stir in the cream.
5. Allow them to heat through, then taste and check the seasoning, and serve the
chicken with the sauce poured over.

Ms.Samyuktha (BCTCA 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:

Student selected for the Chef of the day is Ms.FATIMA ( DFPCA) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. She is very talented student, always striving to learn the art of cooking.

Ingredients

•  180 ml Warm water 
•  50 gms Granulated sugar
•  07gms Active dry yeast
•  420 gms Refined flour
•  25 gms Unsalted butter softened
•  7 gms Salt
•  2 nos Large eggs room temperature
•  12 ml Water
•  10 gms Sesame seeds

Method :
1. In the bowl of a stand mixer fitted with the dough hook attachment, stir together the warm
water, sugar, and yeast until combined. Let it stand for about 5 minutes, or until foamy.
2. To the same bowl with the yeast mixture, add the flour, butter, salt, and 1 of the eggs. Knead
the mixture on medium-low speed for 10 minutes, or until the dough is smooth and elastic.
3. Scrape the dough down into a ball, and lightly oil the top of the dough and sides of the bowl.
Cover the bowl with plastic wrap and let it rise in a warm, draft-free spot (75°F) until it
doubles in size, 1 to 1½ hours.
4. Punch down dough and turn it on to a lightly-floured surface. Divide the dough into 8 equal
pieces. Pinch the corners of each piece together at the center and then flip them over. On a
clean surface, cup the ball with your hands and move it in a tight circular motion to shape
each bun. (This will create a tight ball with a smooth top.)
5. On a large, parchment-lined, rimmed baking sheet, place the buns seam-side down, about 3
inches apart.
6. Using the palm of your hand, flatten each ball to be 3 inches wide. Loosely cover the baking
sheet with plastic wrap and let the rolls rise in a warm, draft-free spot (75°F) until visibly
puffed, 45 minutes to 1 hour.
7. After 25 minutes of proofing, preheat the oven to 190° C or 375°F.
8. Once the rolls have finished rising, in a small bowl, whisk together 1 tablespoon of water and
the remaining 1 egg until combined. Brush the tops of the buns with the egg wash and then
sprinkle them evenly with the sesame seeds.
9. Bake for about 15 minutes or until golden brown. Remove the buns from the baking sheet
and let them cool completely on a wire rack, for about 30 minutes.

Ms.Charmi Naidu (BCTCA 2ND SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected her as the Chef of the Day.

Ingredients

• 2nos               Cod fillets, skinless
• 35 ml             Olive oil
• 300 gms         Fresh shiitake mushrooms, stemmed and thinly sliced
• 10 gms           Kosher salt and freshly ground black pepper
• 5 gms            Dried red chilli flakes
• 250 ml           Vegetable stock or low sodium vegetable broth
• 22 gms            cold butter
• 18 ml             Fresh squeezed lemon juice from 1 lemon
• 4 sprigs          Fresh parsley or chives, for garnish  

Method:

1. Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until barely starting to smoke.
2. Add the mushrooms, season with salt, pepper, and chili flakes, and cook, stirring occasionally, until well browned, 3 to 4 minutes.
3. Transfer to a warmed serving plate and set aside.
4. Season the fish with salt and pepper. Wipe out skillet, add the remaining olive oil, and return to medium-high heat until shimmering.
5. Add fish fillets and cook without moving until well browned on first side, about 3 minutes.
6. Carefully flip with a flexible metal spatula and cook on second side until just cooked through, about 2 minutes longer. Transfer to plate with mushrooms.
7. In the same skillet, add 1 cup stock and cook over high heat until reduced by half, about 2 minutes. Off heat, stir in butter and lemon juice.
8. Season to taste with salt and pepper. Pour over fish and mushrooms and serve, garnished with fresh parsley, chives, and/or lemon wedges.

Student selected for the Chef of the day is Mr.USSAIN ( FPP) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to learn the art of cooking.

INGREDIENTS:

• 600 gms Basmati rice
• 5 nos Green cardamom, crushed slightly
• 5 gms Cloves
• 10 gms Black pepper, crushed
• 3 inches Cinnamon stick
• 15 gms Ginger garlic paste
• 20 gms Sugar
• 20 ml Ghee
• 100 gms Onion, sliced
• 2 lit Water
• 5 gms Salt, as required

METHOD:
1. In a container, soak the rice for about half an hour. After 30 minutes, drain the water and
keep the container aside.
2. Slice the onions very thin. Add salt and keep it aside.
3. Take a heavy bottomed pan, and heat the ghee in it. Once hot, add the cardamom,
cinnamon sticks, cloves, and black pepper to it and fry them. Keep stirring.
4. Squeeze the water off the onions, and add the sliced onions to the pan and keep stirring till
they become slightly brown.
5. Next, add the sugar and let it caramelize the onions and the spices. Keep stirring till the
mixture turns brown.
6. Once done, reserve some onions for later use. Add the soaked basmati rice to the pan and
water one after another to the pan. Add some salt and stir again.
7. Cover the pan and let the rice get cooked in high flame till water gets completely absorbed.
8. Sprinkle more water if required. Now put the flame to low and cover and cook further for 10
mins.
9. Once done, transfer the rice to a serving platter and garnish with the reserved caramelized
onions.

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

Ingredients:

•  8 to 9 nos Carrots/gajar
•  1 lit Full fat milk
•  60 ml Ghee/clarified butter
•  120 gms Sugar
•  20-25 nos whole cashews/kaju
•  12 gms Green cardamom/chotti elaichi
•  a pinch Saffron strands/kesar
•  15 gms Almonds
•  15 gms Raisins
  Method:
  1. Rinse, peel and grate the carrots.
  2. In a kadhai or deep thick bottomed pan put ghee and add the nuts and fry them till golden colour.
  Take them out and keep aside.
  3. In the same pan, add more ghee and add grated carrots.
  4. On a low to medium flame, stir till carrot is cooked, add sugar and mix well. Add 1 cup of water
  and cook.
  5. While the mixture is simmering on a low flame, keep on stirring in between.
  6. The grated carrots will cook and start to reduce and evaporate.
  7. In another pan, boil milk till it is reduced half.
  8. Once the carrots are 3/4 th cooked, add reduced milk to it.
  9. Add the ghee and powdered cardamom to the mixture.
  10. Stir well and continue to simmer and cook on a low flame.
  11. Towards the end, add the cashews, almonds, crushed saffron and raisins and simmer till all the
  milk is evaporated. switch off the burner.
  12. Serve gajar halwa hot.

Mr. Ganesh (BHMCT 2ND sem ) is a budding Bartender who is keen to make him 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. 60 ml Tequila
2. 150 ml Freshly squeezed orange juice
3. 20 ml Fresh lime juice
4. 20 ml Agave nectar (or simple syrup)
5. 5 gms Coarse sea salt or margarita salt (rimming the glass)
6. As required Ice
7. 100 ml Chilled sparkling water (grapefruit-flavored)
8. 1 no Orange, orange peel, grapefruit, or lime slices (for garnish)

Instructions
1. Rub a lime wedge around the rim of two cocktail glasses. Dip the rims in coarse sea salt or
margarita salt.
2.  In a cocktail shaker, add tequila, orange juice, lime juice and agave nectar.
3. Add ice and shake until well chilled.
4.  Fill the prepared glasses with ice. Strain the shaken mixture into each glass.
5. Top with chilled grapefruit-flavored sparkling water to the glass.
6. Garnish with a slice of orange, orange peel, grapefruit or lime. Optionally, add fresh edible
flowers.
7.  Stir gently and enjoy.