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Ms.Karishma (BCT&CA 6th 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
 450 gm               Grated carrot               
 180 ml                Oil                                   
300 gm                Flour                               
335 gm               Sugar                               
180 ml                Curd or sour cream      
12 gm                  Baking soda                    
8 gm                    Baking powder               
4 gm                    Salt                                   
4 gm                    Cinnamon powder         
4gm                     Cardamom powder       
2 gm                    All spice                            
10 ml                   Vanilla                             
3 no                     Eggs                                   

To make Crème Fraiche

250 ml                 Heavy cream
30 ml                   Cultured butter milk
25 gms                Sugar

Method

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour a 9×13 inch pan.
• In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla.
• Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
• Bake in the pre-heated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make crème Fraiche, mix the sugar and heavy cream till sugar dissolves.
• Add the cultured butter milk and mix it. Pour it in a bowl and store it in a fridge for 2 days.

For serving, Cut the cake into rounds and sandwich them with Crème Fraiche. Garnish by piping the crème Fraiche over the cake and serve.

Mr.HARDAYAL SIGH (BCTCA 6th SEM) outshines in the culinary delights. He believes staunchly  that ‘Eating is a necessity but cooking is an art. He is an artist indeed Indian institute of Hotel Management and Culinary arts  has heartily nominated him as the ‘Chef of the Day’.

Ingredients:

• 500 gms Chicken breast boneless
• 100 gms Chicken liver
• 150ml rice vinegar
• 75 gms white sugar
• 50 ml water
• 75 gms carrots
• 75 gms radish
• 75 gms onion
• 15 gms Garlic salt
• 10 ml Soy sauce
• 5 gms black pepper powder
• 1 no French baguette
• 40 gms Mayonnaise
• 50 gms Cucumber
• 50 gms Rocket leaves
• 5 sprigs Coriander leaves
• 2 nos Jalapeño pepper
• 1 no Wedge lime

Method:

1. Combine rice vinegar, sugar, and water in a saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved, about 1 minute. Allow the mixture to cool.
2. Place carrot, radish, and onion in a bowl. Pour in cooled vinegar mixture and let marinate at least 30 minutes.
3. While vegetables marinate, clean and marinate the chicken breast with salt, pepper, light soy sauce and crushed garlic.
4. Grill the chicken breast, turning once, until browned and no longer pink in the centre, about 5 minutes per side. Cool it slightly and cut them into strips.
5. Marinate the chicken liver with vinegar, soy sauce, chopped ginger, garlic, salt & pepper. Grill the liver with butter on a pan till it is cooked completely. Puree the liver into pate’ paste. Keep aside.
6. Slice baguette in half lengthwise. Pull out the soft centre of the bread, leaving a cavity for the fillings.
7. Lightly toast baguette under the broiler, 2 to 3 minutes.
8. To assemble the sandwich, spread each half of toasted baguette with mayonnaise. Spread the Chicken liver pate’ over the other side of baguette. Layer chicken on the bottom half of the bread. Top with rocket leaves, cucumber, drained pickled vegetables, coriander leaves, and jalapeño. Squeeze lime wedge over fillings and cover with top half of baguette.
9. Cut into three 4-inch sandwiches to serve with a spicy sauce.

 

Mr.Abrar (BCT&CA 6th SEM) is a dedicated and diligent, young aspirant who is exceptionally good at his culinary arts. IIHMCA has selected him as the Chef of the Day.

Ingredients :

Crêpe Batter:

• • 250 gms  Rice flour
  • 50 gms Corn flour
  • 8 ml Sugar
  • 5 gms Salt
  • 4 gms Turmeric powder
  • 250 ml Coconut milk

• 115 ml Water

Filling:

• 25 ml Vegetable oil, divided
• 20 gms  Onions, chopped
• 2 nos Garlic  cloves, minced,
• 250 gms  Lean chicken, shredded
• 20 ml   Fish sauce, to taste
• salt to taste
• 300 gms  Mung bean sprouts
• 4 nos lettuce leaves, or as needed

 Method

1. Make the crêpe batter: Mix rice flour, corn flour, sugar, salt, and turmeric together in a large bowl. Beat in coconut milk until thick. Slowly beat in water until it reaches the consistency of a thin crêpe batter.
2. Make the filling: Heat 25 ml oil in a large skillet over medium-high heat. Add chopped onions and garlic; cook and stir until fragrant but not browned, 1 to 2 minutes. Add shredded chicken; sauté until cooked through and opaque. Add stock to cook it through. Season with fish sauce and salt. Transfer filling to a bowl.
3. Preheat the oven to 200 degrees F (95 degrees C).
4. Wipe out the skillet and reheat over medium heat. Add remaining oil. Stir crêpe batter and pour a ladle full into the hot skillet, swirling to coat the bottom. Slow cook till it firms and comes of the skillet.
5. Lay a spoon full of chicken filling on the bottom half of the crêpe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crêpe over and slide onto an oven-safe plate.
6. Place crêpe in the preheated oven to keep warm. Repeat with remaining batter, chicken, and bean sprouts
7. Serve crêpes with lettuce leaves. Break off pieces of crêpe and roll them up in lettuce to eat.

 

Student who is selected for the Chef of the day is Ms. RUTHWIKA (BCT&CA 2ND SEM) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. She is very talented student, always striving to perfect the art of cooking.

Ingredients:

• 500 gms Fettuccine Pasta  
• 50 gms        Butter
• 2 nos Garlic cloves, minced
• 400 ml Heavy cream
• 4 gms Salt
• 200 gms Parmesan Cheese, shredded
• 5 gms Black pepper, crushed
• 4 sprigs Parsley, chopped
• 2 litres Water
• 10 gms Salt
• 50 ml Olive oil

Method:

1. Cook the pasta in boiling water in a large pot by adding salt and olive oil.
2. Warm the butter and cream in a saucepan or skillet. Season with salt and freshly ground black pepper.
3. Grate the parmesan cheese and place half of it into a large serving bowl. Pour the warm butter/cream mixture over the top.
4. Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the parmesan. Toss to combine, thinning with pasta water if necessary.
5. Serve Fettuccine Alfredo immediately as a main course or accompaniment to meat or salad. 

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 lit Boiling water from a Kettle
• 150 gms Tea leaves
• 50 ml Honey
• 1 no Lemon juice

To serve

• 4 sprigs Mint leaves
• 3 slices Lemon
• 8 nos Ice cubes            

Method:

1. Put the tea leaves in a large heatproof jug and pour over the boiling water.
2. Stir and leave to brew for 10-15 minutes.
3. Remove and discard the tea leaves.
4. Add honey to taste, stirring to dissolve.
5. Stir in the lemon juice and cold water then taste.
6. Place ice cubes and leave until completely cold.
7. Half fill individual glasses or a serving jug with ice cubes and pour over the cold tea.
8. Add the lemon slices plus the mint sprigs if using and serve.

Mr.MANISH (BCT&CA 6th SEM) is a dedicated and diligent, young aspirant who is exceptionally good at his culinary arts. IIHMCA has selected him as the Chef of the Day.

Ingredients:

• 50ml    Mirin (sweet rice wine)
• 75 ml    Sake
• 20 gms Soy sauce
• 100 ml Pureed daikon
• 5 gms Salt
• 12 gms Ginger chopped
• 15 gms Sugar
• 1 tsp     Pepper powder
• 1 tbspn Vegetable oil
• 1 bot Teriyaki sauce
• 500 gms Chicken breasts or thighs, cut into 1-inch cubes
• 9 to 12 bamboo skewers, soaked in water for 30 minutes, then dried
• Vegetable oil spray

 Method:

1. Combine the chicken cubes, mirin, sake, soy sauce, daikon, ginger, salt sugar, cayenne, and vegetable oil in a large zippered plastic bag. Seal and toss the bag back and forth until all the chicken pieces are coated with the marinade. Refrigerate for 30 minutes to 1 hour. 
2. Mound the charcoals in one side of the grill, leaving the other side empty. Heat the grill. 
3. While waiting for the grill to get hot, remove the chicken from the refrigerator. Thread 5 to 6 pieces of chicken close to one another onto each bamboo skewer. Transfer the remaining marinade to a bowl and set aside. 
4. Spray the chicken pieces generously with vegetable oil, and lay the skewers on the grill over medium-high heat.
5. Grill, turning frequently to prevent burning and basting with the reserved marinade, until the chicken is slightly charred, and the inside is white, about 12 minutes.
6. Transfer to a platter and serve with teriyaki Sauce. 

 

Mr. ASEEM(BCTCA 6th SEM) outshines in the culinary delights. He believes staunchly  that ‘Eating is a necessity but cooking is an art. He is an artist indeed Indian institute of Hotel Management and Culinary arts  has heartily nominated him as the ‘Chef of the Day’.

Ingredients

• 250 gms Brinjal
• 150 gms beans
• 2 bunches Spinach
• 85 gms  Carrot
• 50 gms Okra
• 50 gms Arbi (Colocasia)
• 2 nos Tomatoes
• 50 gms Onions 
• 5 gms Green chilies
• 25 ml Oil
• 15 ml Fish sauce
• 4 nos Bay leaves
• 15 gms Tamarind
• 20 gms Chili powder
• 10 gms Cumin powder
• 5 gms Brown sugar
• 1 lit Water

Instructions

1. Wash and cut the vegetables.
2. Heat the pot and put-in the cooking oil
3. Sauté the onion until its layers separate from each other
4. Add the minced garlic and ginger and sauté.
5. Add the brinjal, arbi, green chilies and tomatoes.
6. Add the dry powders and stir well.
7. Add the tamarind pulp and sauté.
8. Put-in the fish sauce and mix with the ingredients.
9. Pour the water and bring to a boil
10. Then simmer for 20 minutes or until arbi is tender
11. Add the string beans and okra and simmer for 5 to 8 minutes
12. Put-in the chopped spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in the pot.
13. Check the seasoning and serve.

 

Student who is selected for the Chef of the day is Mr. JAIDEV(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 :

• 500gms Cottage cheese
• 100 gms Onions
• 2 nos Red and Yellow capsicum
• 2 nos Green capsicum
• 100 gms Tomatoes
• 2 nos Lemon juice
• 25 gms Ginger garlic paste
• 20 gms Roasted gram flour
• 75 ml Mustard oil
• 20 gms Ghee/butter for basting
• 8 gms Turmeric powder
• 12 gms Kashmiri chilli powder
• 10 gms Coriander powder
• 8 gms Cumin powder
• 5 gms Garam masala powder
• 10 gms Chat masala powder
• 150 gms Hung curd
• 12 gms Kasoori methi powdered
• 5 gms Black salt
• 12 gms Salt
• 5 sprigs Coriander leaves
• 5 sprigs Mint leaves

METHOD:

1. Cube the paneer into 2 inches square shaped.
2. Cut the onions, tomatoes and capsicumsin 1.5 inches square pieces.

Making Marination

1. In a large bowl, place the paneer and the veggies. Add ginger-garlic paste, all the spice powders, carom seeds, black salt, regular salt, lemon juice and mustard oil.
2. Take the hung curd and whisk it lightly till it becomes smooth. Add it to the marinated vegetables.
3. Chop the mint and coriander leaves and add it to the paneer.
4. Mix well. Check the taste and add more seasonings if required. Slowly and gently mix them with the marinade.
5. Cover the bowl and marinate for at least 2 hours or more in the refrigerator.
6. After 2 hours, thread the paneer and veggies alternately on bamboo skewers. Soak or rinse the bamboo skewers before threading. 

Grilling Paneer Tikka

1. Heat a griller with charcoal or gas.
2. Arrange the paneer skewers on the griller. Brush some oil on the veggies and paneer cubes all over.Then slowly turn the skewers. Baste it with ghee and oil mix periodically.
3. Place back on the grill for 3 to 5 minutes till the edges of the paneer are golden or slightly charred. Do not grill for a long time as then paneer cubes becomes burnt. 
4. Remove from the griller and then place the paneer skewers on a serving plate. Sprinkle some chaat masala and lemon juice.
5. Serve grilled paneer tikka with mint chutney and onion rings with lemon wedges

 

Ms.Rahiya (BCT&CA 2nd SEM) is a dedicated and diligent, young aspirant who is exceptionally good at her culinary arts. IIHMCA has selected her as the Chef of the Day.

Ingredients:

500 ml           Heavy cream
100 gms         Granulated Sugar (plus extra for caramelising)
5 nos              Large egg yolks
1 pod             Vanilla bean (3 ml vanilla extract)
1 pinch           Salt
10 gms           Unsalted butter, for greasing the ramekins
4-5 nos           Ramekins
3 sprigs           Mint leaves for garnish (optional)

Method:

1. Preheat your oven to 150°C 
2. In a saucepan, combine the heavy cream and vanilla bean (if using). Heat over medium-low heat until it just starts to simmer. Remove from heat and let it sit for about 10 minutes to infuse the vanilla flavour. If using vanilla extract, add it after removing the cream from the heat.
3. In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until well combined and slightly thickened.
4. Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly, until smooth and well combined.
5. Strain the custard mixture through a fine-mesh sieve to remove any lumps or bits of vanilla bean.
6. Divide the custard mixture evenly among ramekins or oven-safe dishes.
7. Place the ramekins in a deep baking dish or roasting pan. Carefully pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins, creating a water bath.
8. Bake in the preheated oven for 35-40 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
9. Remove the ramekins from the water bath and let them cool to room temperature. Then, cover and refrigerate them for at least 2 hours or overnight until fully chilled.
10. Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden brown crust.
11. Let the crème brûlées sit for a few minutes to allow the caramelized sugar to harden, then serve immediately.

 

 

Student who is selected for the Chef of the day is Mr.SUCHITH (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:

• 500g   Refined flour (bread flour)
• 10g               Salt
• 7g                 Instant yeast
• 3 g                Sugar
• 350ml         Warm water
• 30g              Unsalted butter, softened
• 4-5 nos        Garlic cloves, minced
• 15g                Parsley, finely chopped (optional)

Method:

1. Take the yeast in a small bowl. Add luke warm water, a pinch of salt and sugar and set aside to activate the yeast.
2. In a mixing bowl, combine the flour, salt, and the activated yeast.
3. Gradually add the warm water while mixing until a dough forms.
4. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. In a small bowl, mix the softened butter, minced garlic, and chopped parsley until well combined.
7. Punch down the risen dough and roll it out into a rectangle about 1/2 inch thick.
8. Spread the garlic butter mixture evenly over the dough.
9. Starting from one end, roll the dough tightly into a log.
10. Place the rolled dough onto a greased baking sheet, cover it loosely with plastic wrap, and let it rise for another 30-45 minutes.
11. Preheat the oven to 200°C. Once the dough has risen again, remove the plastic wrap and bake the garlic loaf in the preheated oven for 25-30 minutes, or until golden brown.
12. Remove from the oven and let it cool slightly and then brush it with garlic infused oils before slicing and serving.