Recipes

Mr.DHIREIN of BCTCA 2nd sem , with an innate talent for cooking and an impressive command over diverse culinary techniques, the student has proven to be a truly an expert in the kitchen. His exceptional culinary knowledge and passion for food have rightfully earned him the title of “Chef of the Day” at IIHMCA.

Ingredients

• 400 gms        Puff pastry at room temperature
• 100 gms        Raw Sugar
• 20 gms          Brown Sugar
• 10 gms          Cinnamon powder

 

Method:

1. Preheat the oven to 200C. Line a baking tray with parchment paper.
2. Roll out the puff pastry into a rectangle about 14″ * 12″.
3. Sprinkle the brown and raw sugars and cinnamon powder on the dough, keep 20 gms raw sugar for a later. Lightly press the sugar and cinnamon into the dough, using a rolling pin.
4. Starting with one long side, start rolling the dough tightly until the center. Repeat on the other side.
5. Chill the log for at least 20 minutes.
6. Cut into 1/4″ thick slices and place on the baking tray. Sprinkle the saved raw sugar over the cookies. And lightly press it.
7. Bake for 15-20 minutes or until the pastry is all puffed up and golden brown in colour.
8. Transfer the cookies onto a cooling rack and allow them to cool completely before transferring to an air-tight container. 

 

The student Mr.VIVEK of BCTCA 6TH SEM is an exceptionally talented young chef, demonstrating a remarkable blend of creativity and technique in the culinary arts. His meticulous approach to cooking and deep understanding of flavours has earned him the prestigious title of Chef of the Day at IIHMCA.

INGREDIENTS:

• 350 gms Besan 
• 200 gms Ghee
• 50 gms Semolina (rava / sooji)
• 200 gms Jaggery
• 5 gms Cardamom  powder
• 15 gms Almonds
• 15 gms Cashew nuts

METHOD:

1. Heat the ghee in a deep non-stick pan, add the besan and rava, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
2. Make sure you cook slowly so that the besan doesn’t burn.
3. Once the besan is sautéed and loses raw smell, reduce the temperature and cook for another 1 min.
4. Add the Jaggery powder and cardamom powder to the besan and mix well and cook on a medium flame for 5 to 6 minutes, while stirring continuously.
5. Add chopped almonds, cashew nuts and roast for five minutes.
6. Put the mixture into a greased tin and spread it evenly.
7. Cut into equal pieces using a sharp knife.
8. Keep it aside for 2 hours. And serve.

The student, Mr.E.Abhiram of BCTCA 2 ND SEM is selected as “Chef of The day” for his disciplined work ethic, attention to detail, and extensive culinary knowledge have earned him this title at IIHMCA.

INGREDIENTS

• Channa dal             -200gm
• Onions                    – 75 gms
• Ginger                     -25 gms
• Green chillies         -30 gms
• Coriander                -1 bunch
• Mint                         -1 bunch
• Turmeric powder  – 8 gms
• Salt                           – To taste
• Oil                             -For frying

METHOD:

1. Wash and soak the channa dal overnight.
2. Chop onions and green chilies and keep aside.
3. Chop coriander & mint leaves and keep aside.
4. Grind the soaked channa dal coarsely.
5. Add the chopped ginger, half of the chopped green chillies, half of the coriander & mint to the channa dal and grind.
6. Shift the ground channa vada mix into a bowl, and then mix the other half of the coriander and mint leaves.
7. Add the chopped onions and other half of the chopped green chilies and mix well.
8. Add salt and shape into round patties.
9. Heat oil in a kadai till it is medium hot.
10. Deep fry the patties till half cooked.
11. Take it off the fire and drain it. Refry them until golden brown colour.
12. Keep them in a colander and drain the excess oil out.
13. Serve it hot with coconut chutney.

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.

Student selected for the Chef of the day is Mr.KARTIKEYA ( DFPCA) 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:

•  1 lit Full cream milk
•  3 gms Nutmeg
•  A pinch saffron as required
•  35 gms Butter
•  125 gms Fresh cream
•  5 green Cardamom
•  3 ml Vanilla essence
•  3 nos Egg
•  150 gms Sugar                                                                                                                                                                    

METHOD:
1. Boil milk and sugar till the milk is reduced to the half of its actual quantity.
2. Add half of the nutmeg, some almonds and vanilla essence to the milk and mix well.
Once done, keep it aside to cool down.
3. Meanwhile, preheat the oven at 180 degrees and grease a baking tray using butter.
4. Next, take a bowl and beat the eggs. Add cream and the beaten eggs to the reduced
milk mixture.
5. Pour this mixture in the greased baking tray, sprinkle the remaining nuts over it and
place it in the oven for 30 minutes or till the top turns brown.
6. Use a skewer/ toothpick to check if the custard is baked properly. If it comes out
clean, it means the custard is done.
7. Take out the custard from the oven and let it cool down. Transfer it to a serving plate
and decorate it with the chopped nuts. Slice the custard and serve warm.

Mr. YASH (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

• 1no                  Fresh godeungeo (mackerel with skin), filleted into 2 or 4 pieces,
• 8 gms              Salt (preferably sea salt)
• 1 no                 Juice from Lemon  
• 8 gms              Ginger juice 
• 10 gms            Garlic chopped
• 8 gms             Black pepper crushed
• 12 ml               Lemon butter for basting
• 2 sprigs            Parsley
• 100 gms          Cauliflower, Broccoli, Carrot & Beans
• 20 ml               Soy sauce
• 15 ml              Oil
• 20 ml              Butter
• 1 no                Lemon
• 3 sprigs          Parsley, chopped

Method:

1. Cut crosswise slashes on the skin side of each piece. Pat the fish dry with a paper towel. Drizzle the ginger, garlic and lemon juice over the fish. Season both sides of the fish liberally with salt & pepper. Set aside for 20 to 30 minutes.
2. Shake off excess salt before cooking.
3. Cook the fish using one of the two methods shown below.

Grilling:                                                                                                                                          

1. Clean and lightly oil the grill. Preheat the grill over medium high heat. Place the fish on the grill, skin side down.
2. Cook until the bottom edges are golden brown and the flesh turns opaque – 2 to 3 minutes. Flip and cook the other side for about 2 minutes.

Pan-frying:

1. Preheat a skillet with cooking oil over medium high heat. Place the fish, skin side down.
2. Cook until the bottom edges are golden brown and the flesh turns opaque – 2 to 3 minutes. Flip and cook the other side for about 2 minutes.

Sauce:

1. Preheat a skillet. Add garlic butter and oil. Sauté chopped garlic and add black pepper, salt and lemon juice.
2. Add melted butter and chopped parsley and serve it with grilled fish, accompanied with sautéed vegetables.