Author Archives: staff

Ms. ANILA CK (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:

• 150 gms onions
• 200 gms Gram flour
• 100 gms Rice flour
• 15 gms Turmeric powder
• 10 gms Red chilli powder
• 5 gms Hing powder
• 12 gms Salt
• 5 gms baking salt/ Eno Salt

METHOD:

1. In a mixing bowl, add gram flour, rice flour, red chilli powder, salt, and hing and mix well. Add water little by little and make it to a thick batter like idli batter
2. Slice the onions into roundels.  Mix the chopped green chillies, coriander leaves and lemon juice and chat masala mix well.
3. Heat oil in a pan, When the oil is hot enough, take one onion slice and dip it in the bajji batter and coat it nicely and then gently drop it in the hot oil.
4. Fry the bajji in medium flame till it becomes golden brown and becomes crispy too. Remove the fried bajji and place it on blotting paper.
5. Repeat the same for all pakodas and serve with green chutney.
6. Alternatively, slice the onions thin. Mix it with besan flour, and all the powders and sprinkle water gently to form a rough dough consistency.
7. Take a handful of the onion mixture and sprinkle them into the hot oil and fry them till it turns golden in colour and crisp.

 

Mr.Keerthi Deepak ( BCTCA 3rd sem ) is a budding Bartender who is keen to make his career in Bar outlet. He has been nominated by Indian Institute of Hotel Management and culinary arts as the Bartender of the day.

Ingredients:

• 2 oz whiskey (preferably bourbon)
• 1 oz freshly squeezed orange juice
• 3/4 oz fresh lemon juice
• 1/2 oz simple syrup (adjust to taste)
• Ice cubes
• Orange slice (for garnish)
• Maraschino cherry (optional, for garnish)   

 

Instructions:

1. Prepare the Cocktail Shaker: Add the whiskey, fresh orange juice, lemon juice, and simple syrup to a cocktail shaker.
2. Add Ice: Fill the shaker with ice and shake vigorously for about 10-15 seconds until well chilled.
3. Strain and Serve: Strain the mixture into an old-fashioned or rocks glass filled with ice.
4. Garnish: Garnish with an orange slice and a maraschino cherry, if desired.
5. Enjoy: Serve immediately and enjoy the citrusy twist on the classic whiskey sour! 

Ms. Harika (BHMCT  1st sem) is a budding Bartender who is keen to learn the Basics of mixology . She has been nominated by Indian Institute of Hotel Management and culinary arts as the Bartender of the day.

 

 

 
Ingredients

• Ice
• 2 ounces high-quality gin
• 1/2-ounce Creme de Violette
• 1/2 ounce freshly squeezed lemon juice
• Garnish: lemon twist

Method of Making

1. Fill a cocktail shaker with ice. Add gin, crème de violette, and lemon juice.
2. Shake and strain into a cocktail glass.

Mr. Junaid Khan (BHMCT 5th sem) is a budding hotel professional enthusiastic to make a career in the Food Service Industry. Indian Institute of Hotel Management & Culinary Arts has nominated him as the Maitre d’ hotel of the day.

Ingredients

1. 2 hearts romaine lettuce
2. 2 small plum tomatoes, diced
3. ½ cucumber diced
4. 1/2 red onion chopped
5. 1 carrot, peeled and shredded
6. 1/4 cup extra-virgin olive oil
7. 2 to 3 tablespoons red wine vinegar
8. 1 teaspoon sugar
9. Coarse salt and black pepper to taste

Method

1. Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot.
2. Pour oil, vinegar and add sugar in a small plastic container.
3. Put the lid on the container and shake the dressing until sugar dissolves.
4. Pour dressing over salad.
5. Season the salad with salt and pepper to taste and toss to combine.
6. Serve on a Salad Plate.

 

Student who is selected for the Chef of the day is Mr.Pavan (FPP) 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

1. 1. Fusilli pasta 250g
   2. Eggplant, diced 1 no
   3. Zucchini, diced 50g
   4. Red bell pepper, diced 30g
   5. Yellow bell pepper, diced 30g
   6. Onion, finely chopped 60g
   7. Garlic, minced 2 cloves
   8. Canned diced tomatoes (tomato concasse) 400g
   9. Tomato paste 60g
   10. Dried oregano 3g
   11. Dried thyme 3 g
   12. Salt and pepper to taste
   13. Olive oil for cooking 50 ml
   14. Fresh basil for garnish
       Method 
       1. Cook the fusilli pasta according to package instructions. Drain and set aside.
       2. In a large pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until
       softened.
       3. Add diced eggplant, zucchini, and bell peppers to the pan. Cook until the vegetables are
       tender.
       4. Stir in diced tomatoes, tomato paste, oregano, thyme, salt, and pepper. Simmer for about 15-
       20 minutes, allowing the flavours to meld.
       5. Combine the cooked pasta with
       6. the ratatouille sauce. Toss until the pasta is well coated.
       7. Serve the Fusilli with Ratatouille in bowls, garnished with fresh basil

Mr.Hussain( BHMCT 5th sem ) is a budding Bartender who is keen to make his 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. 30 ml White Rum
2. 15 ml Amaretto
3. 15 ml  Blue Curacao
4. 12 ml Fresh lime juice
5. 50 ml Pineapple juice
6. 5 nos Maraschino cherries
7. 2 nos Pineapple wedges

 

Directions

1. Fill a highball glass with ice cubes for chilling. Keep it aside.
2. Add white rum, amaretto, blue curacao, lime juice and pineapple juice to a cocktail shaker.
3. Top it with ice cubes.
4. Shake vigorously.
5. Remove the ice cubes from the highball glass.
6. Strain the cocktail into the chilled highball glass.
7. Garnish with maraschino cherry and pineapple wedge.

Student who is selected for the Chef of the day is Mr.Karthik  (FPP) 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:
1. 200ml Water
2. 100 gms Fresh coconut grated
3. 200 ml Coconut Milk
4. 100 ml Evaporated milk powder
5. 50 ml Condensed milk
6. 8 gms  Agar-agar powder
7. 10 gms Gelatin powder
8. 5 drops Vanilla or almond flavouring
9. 3 slices Mango for garnish
10. 3 gms Basil/chia seeds , soaked in )
METHOD:
1. Pour about 2-3 tbsp of the water into a small bowl and evenly sprinkle gelatin on top. Let it rest
for 5-10 mins.
2. Add the remaining water to a small pot and stir in agar-agar powder.
3. Add coconut milk and whipping cream. Then stir over medium high heat until it comes to a boil.
Turn the heat down and let it simmer for 1 min to ensure that all the agar-agar powder has
dissolved.
4. Turn the heat off then add the hydrated gelatin along with all the water. Stir for 1-2 min until the
gelatin is completely dissolved. Add condensed milk and flavourings of your choice, taste test and
adjust as needed.
5. Roast the grated coconut till its slightly toasted and add it to the mix.
6. Pour into single-serving cups till ⅔ full. Refrigerate for at least 2 hrs.
7. Stir together the sauce ingredients until the condensed milk is completely dissolved
8. Refrigerate until ready to use.
9. Pour about 5 ml of the sauce gently down the side of the fruit. Dice the toppings and arrange on
top of the pudding. Serve cold.

Ms. SAPNA (FPP) 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:
 250 gms Pearl rice 
 25 gms Carrot
 20 gms Fresh corn kernels
 1 no Red capsicum
 2 nos Spring onion
 1 no Onion
 1 no Green chilli
 10 gms Ginger chopped
 8 gms Garlic chopped
 15 ml Oil 
 3 gms Sesame seeds
Sauce
 12 ml Sichuan Chilli sauce
 8 ml Thin soy sauce
 20 ml Rice wine vinegar
 12 ml Rice malt syrup
 3 gms black pepper powder
 5 ml Sesame oil
Garnish
 5 gms Sesame seeds
 3 sprigs Coriander leaves
Method:
1. Mix all the sauce ingredients in a small bowl and set aside for later.
2. Peel the carrot and cut it finely into brunoise. Cut the corn kernels off the corn and
cut the red capsicum into brunoise. Chop the onions, ginger and garlic.
3. Thinly slice the spring onion.
4. Toast the sesame seeds lightly and keep aside for garnish.
5. Boil the rice till it is par boiled, add dash of sesame oil and stain it. Cool it down and
keep aside.
6. Heat a wok and add the oil.
7. Add the chopped garlic, ginger and onions and sweat it well.
8. Add chopped carrot, corn kernels and capsicum to the above and mix well.
9. Now add rice to the vegetable mix. Toss it with salt and pepper.
10. Fry the rice and vegetables for 4 minutes. Then pour in the sauce and fry for another
2 minutes. Stir frequently to ensure nothing burns.
11. Just before serving, toss in most of the sliced spring onion.
12. To serve, the sprinkle toasted sesame seeds and the leftover spring onions on top.

Ms.SHRIYA( BHMCT 3RD 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. 10 leaves of fresh mint
2. 2 oz lime juice
3. 2 oz blue curacao
4. 2 oz white rum
5. 1 oz simple syrup
6. 8 oz soda
7. ½ cup ice
8. lime wedges & mint sprigs to garnish

Instructions 
1 .Muddle the mint leaves, simple syrup and lime juice in a mojito glass.
 2.Fill your mojito glass with ice and then pour the rum and blue curaçao. Top up with
club soda and stir well.
3.Garnish your mojito with more mint sprigs and lime wedges. Enjoy!

Mr. MANAN SINGH ( 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 Filling
 50 gms Onion diced
 4 nos Garlic cloves crushed
 5 gms Curry powder
 10 gms Chili powder
 400 gms Tomatoes, chopped
 15 gms  fresh coriander , chopped
 4 gms Bicarbonate of soda
 300 ml  milk

Method
 1. Peel and cut onions into dices. Chop the garlic and keep it aside.
2. Heat a pan with oil and add onions and garlic. Sauté.
3. Cook the onion in a little oil for about 5 minutes.
4. When soft add the garlic.   Cook for another minutes, stirring till
onions turn translucent.
5. Add the curry powder and the chopped tomatoes.
6. Add a little water if the tomatoes are too thick.
7. Simmer for 10 minutes. Add the coriander and using a stick blender,
blend the soup.
8. Mix a tablespoon of milk with the bicarbonate of soda. Pour it onto
the soup, followed by the rest of the milk. Simmer for 5 minutes, keep
stirring.
9. There will be quite a few bubbles but they will have disappeared after
5 minutes. Serve with your choice of bread.