Student who is selected for the Chef of the day is Mr. P Likith (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.


  • 400 gms  Carrots
  • 100 gms Saboodana/Tapioca pearls
  • 20 ml Oil
  • 20 gms Butter
  • 1 no Onion
  • 3 gms Salt
  • 5 gms Black pepper powder
  • 4 nos Garlic cloves
  • 20 gms Ginger
  • 2 sprigs Mint leaves


  1. Soak the tapioca in warm water and keep aside.
  2. Roughly chop the peeled carrots.
  3. Crush the garlic and puree the ginger. Crush the black peppers.
  4. Heat oil and butter in a pan.
  5. Add the chopped ginger and garlic and sauté them well.
  6. Add chopped onions and cook them till they turn translucent.
  7. Add salt pepper and add carrots. Sauté further till carrots are soft.
  8. Take them out and pulverise the ingredients and add more water to get a smooth paste.
  9. Add the tapioca pearls to the puree and cook till tapioca pearls are soft.
  10. Once the pearls are soft, add chopped mint and check the seasoning and serve.


Leave a Reply