Recipes

A young bartender who is eager to launch her profession in a bar establishment is Ms. RUBY PATEL  (BCTCA 2ND SEM). The Indian Institute of Hotel Management and Culinary Arts has recognized her as today’s bartender of the day.

Ingredients

• 30 ml               Freshly squeezed lemon juice
• 30 ml               Freshly squeezed orange juice
• 30 ml               Freshly squeezed pineapple juice
• 8 ml                 Grenadine syrup
• 75 ml               Ginger ale
• 50 ml              Club soda
• 2 nos               Pineapple and Orange slices for garnish
• 1 sprig             Mint leaves  
• 10 nos              Ice cubes

Instructions

1. Gather the ingredients. Place few ice cubes in the Collin glass to chill.
2. Pour the juices into a cocktail shaker filled with ice.
3. Shake well.
4. Remove the ice cubes from the Collins glass.
5. Line it with grenadine syrup.
6. From the shaker, strain into a chilled Collins glass filled with fresh ice.
7. Top with the ginger ale & club soda.
8. Garnish with the slices of pineapple and mint leaves.
9. Serve and enjoy.

It is with great pride that Ms. BHOOMIKA , from BCTCA 6TH SEM, is named “Chef of the Day” for her excellent culinary skills, dedicated approach to her work, and disciplined precision in every task. Her outstanding knowledge and commitment have made her a deserving recipient of this prestigious title at IIHMCA.

INGREDIENTS

•  500ml        Warm water 
•  22 gms       Instant yeast
•  220 gms    Rye flour 
•  500 gms    Bread flour 
•  12 ml          Honey
•  12 gms      Salt
•  20 gms     Caraway seeds
•  1 no           Egg white

Method:

1. Combine warm water, instant yeast,  rye flour and bread flour in a mixer bowl. Mix until a thick batter is formed. Cover the bowl and set aside for 30-60 minutes.
2. Knead the dough on a flour surface for about 5 minutes or until the bread forms a smooth dough.
3. Dust the dough with flour and knead for 4-5 minutes.
4. The dough may be a little sticky so keep your hands well-floured. Place the dough into a lightly oiled bowl, turning once to coat the dough. Cover the bowl.
5. Rise for 1 to 1 ½ hours or until doubled in size.
6. Sprinkle the dough with half the caraway seeds and knead to distribute the seeds. 7. Knead the dough into a smooth ball then taper the two ends for form a football shape.
Place the loaf on a wooden peel or sheet pan sprinkled liberally with corn meal.
8. Cover and leave in a warm place until doubled in size and the dough springs back slowly when poked, about 1 hour. Meanwhile, preheat the oven to 180 °C.
9. Make 5 diagonal slashes in the dough with a single edge razor or very sharp knife. Brush the dough with egg white and sprinkle with remaining caraway seeds. Slide the dough onto
the sheet pan into the oven.
10. Bake it for 35 minutes. The bread is ready when the internal temperature of the loaf is 200 °F. Cool completely on a wire rack before slicing.

The student, Mr. MADHU DANUSH of BCTCA 3RD 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:

700 gm  chicken curry cut 
For the Marinade:
30 gms              Red chilli powder 
25 gms              Ginger and garlic paste
20 gms              Garam masala powder
15 ml                  Mustard oil
2 nos                  Lemon juice 
Salt                     to taste 
500 gms            Curd 

For the Gravy:

200 gms            Fresh Tomatoes
250 gms            tomato puree
175 gm               white butter 
5 gms                 black cumin seeds 
5 gms                 Whole red chilies
25 gms               Ginger and garlic paste
10 ml                  Honey
6 gms                 red chilli powder 
10 gms               Coriander powder
5 gms                 garam masala powder
3 gms                 Cumin seeds
5 gms                 Whole garam masala
5 gms                 Salt to taste 
100 gm              fresh cream 
4 nos                  green chillies, sliced
4 gms                 fenugreek leaves, crushed

 METHOD

1. Marinade the chicken by rubbing with mix of red chilli powder, garam masala powder, lemon juice, ginger garlic paste, salt and mustard oil. Rest for 10 mins.
2. Now whisk the curd and mix it to the chicken. Keep it in the refrigerator overnight or minimum 6 hours.
3. Roast the marinated chicken in atandoor or in an oven for about 10-12 minutes until it is three-fourth done. 
4. Remove the eye of tomatoes. Clean it well. Boil the tomatoes with red chilies whole, garlic, ginger and green chilies.
5. Drain and blend it into a smooth paste.
6. Heat half the quantity of white butter in pan.Add remaining mustard oil.
7. Add cumin seeds, whole garam masala and let them splutter. Add the ginger garlic paste. Pour in the tomato paste, and sauté for 2-3 minutes.
8. Add honey, coriander powder, red chilli powder and salt. Mix well.
9. Add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves. Sauté for 3-4 minutes and let the chicken cook.
10. Cook till chicken is done. Serve hot with rice ornaan

A young bartender who is eager to launch his profession in a bar establishment is Mr. DHIREIN  (BCTCA 2ND SEM). The Indian Institute of Hotel Management and Culinary Arts has recognized him as today’s bartender of the day.

Ingredients:

• 10 ml        Apple syrup
• 8 slices     Green apple
• 4 pieces    Lemon slices
• 6 sprigs    Mint leaves
• 5 gms       Sugar
• 15 ml        Lemon juice
• 60 ml       White rum
• 8 nos        Ice cubes
• 50 ml       Soda

Method:

1. Prepare the glass
2. To begin with, add ice cubes in a high ball glass followed by adding lemon pieces and mint leaves. Then, muddle the ingredients a bit to combine them.
3. Once done, pour 60 ml of white rum in the glass followed by adding green apple syrup, sugar, lemon juice and soda. Mix well.
4. At last, add green apple slices and lemon pieces to the drink.
5. Stir and mix well. Serve chilled

Mr. Gedeon Nelson (BCTCA 2ND 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 nos        Ripe Mangoes, pureed
• 60 ml       Tequila Blanco
• 30 ml       Grand Marnier
• 15 ml        Freshly squeezed lime juice
• 10 ml        Simple syrup
• 100ml      Soda water
• 6 nos        Ice cubes
• 2 nos         Mango slices & lime wedge for garnish

Method:

1. Prepare the glass: If desired, rim a margarita glass with salt.
2. Moisten the rim with a lime wedge and dip it into a plate of salt. 
3. Combine ingredients: In a shaker, combine tequila, orange liqueur, lime juice, and mango puree. 
4. Add ice: Fill the shaker with ice. 
5. Shake well: Secure the lid and shake vigorously until chilled. 
6. Strain: Strain the mixture into the prepared glass filled with fresh ice. 
7. Garnish: Garnish with mango slices or lime wedges. 
8. Adjust sweetness (optional): If needed, add agave nectar or simple syrup to sweeten to taste. 
9. Serve: Serve immediately and enjoy. 
10. For a frozen mango margarita, blend all the ingredients with ice until smooth and then serve. 

Mr.Venkatesh BHMCT 2ND Sem is a rising star in the culinary world, with an impressive grasp of both traditional and modern cooking techniques. He is been selected as ‘Chef of The Day’ at IIHMCA.

Ingredients:

For the Grilled Chicken:

4 breasts Boneless, skinless chicken breasts
40 ml Olive oil
5 ml Lemon juice
5 gms Garlic powder
5 gms Paprika
3 gms Dried oregano
5 gms Salt and pepper
For the Mashed Potatoes:
500gms Potatoes (Yukon Gold or Russet are ideal)
30 gms Unsalted butter
75 ml Milk
5 gms Salt and pepper
50 ml Sour cream
For the Buttered Vegetables:
100 gms Carrots
100 gms Broccoli
50 gms Beans
100 gms Green pepper
50 gms Green peas
70 gms Unsalted butter
6 g;ms Salt and pepper to taste
Method :

For the Grill Chicken:

1. In a small bowl, mix olive oil, lemon juice, garlic powder, paprika, oregano, salt, and pepper to create the marinade.
2. Coat the chicken breasts with the marinade and let them sit for at least 15-20 minutes (or refrigerate for up to 2 hours for more flavor).
3. Preheat your grill or grill pan over medium-high heat.
4. Grill the chicken for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F (75°C).
5. Remove from the grill and let the chicken rest for a few minutes before serving.

For the Mashed Potatoes:

1. Peel and cut the potatoes into chunks. Place them in a large pot and cover with water.
2. Bring to a boil over medium-high heat and cook until the potatoes are tender (about 15-20 minutes).
3. Drain the potatoes and return them to the pot.
4. Add butter, milk, salt, and pepper. Mash the potatoes until smooth and creamy, adjusting the milk as needed to reach your desired consistency.

For the Buttered Vegetable

1. Steam or boil the mixed vegetables until tender, about 5-7 minutes.
2. In a separate pan, melt the butter over medium heat.
3. Add the cooked vegetables to the pan and toss them in the butter. Season with salt and pepper to taste.

 Serve:

Plate the grilled chicken alongside a generous scoop of mashed potatoes and a serving of buttered vegetables.

Mr.Venkat (  BCTCA 2ND 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:

• 120ml         Cranberry Juice 
• 120ml         Orange Juice 
• 5ml              Lemon Juice 
• 1Scoop        Vanilla Ice cream 
• 2 nos           Orange Slice 
• 100 gms     Crushed ice

Preparation:

1.  Combine Cranberry Juice, Orange juice and lemon juice in a Shaker
2. Shake gently to mix
3.  Fill a serving glass halfway with Crushed Ice
4.  Pour the juice mixture into the glass
5.  Carefully place 1 Scoop of Vanilla Ice cream on Top 
6.  Garnish with an Orange Slice 
7. Serve immediately with a straw

A gifted young chef with an exceptional eye for detail, Ms.MUKTHA VANI has very good culinary knowledge and technical expertise which has set her apart from her peers. Her dedication to perfecting the craft has earned her the well- deserved title of “Chef of the Day” at IIHMCA.

INGREDIENTS:

• 15 gms        Duck fat
• 180 gms     Goose liver
• 25 gms       Shallots
• 6 nos           Garlic cloves
• 125 gms      Butter
• 40 ml          Cognac
• 5 gms      Salt
• 5 gms      Crushed black pepper
• 6 nos       Baguette for serving

Method:

1. Clean the liver by carefully removing the veins, marks and bitter parts, without damaging the lobes.
2. Season all over with good amount of salt and pepper. Pour over half the cognac. Gently press the liver down and cover and refrigerate for 24 hrs.
3. In a pot, sweat shallots in duck fat until cooked through and clear.
4. Add garlic and cook through, about another minute. Season as you go.
5. Remove the marinated liver from refrigerator. Add the Foie gras and cook for 2-4 minutes until soft. Add remaining cognac and cook off the alcohol, sautéing for 2 more minutes.
6. Transfer the mixture to a stainless steel bowl and place into an ice bath. With a silicone spatula, stir the mixture to cool off. Once it is cold, transfer to a food processor or blender.
7. Blend until smooth. Once smooth, while blending, add the butter to emulsify and become creamy. Taste for seasoning, adjust with salt and pepper if needed, and serve.
8. Serve by scooping into a kernel onto the toasted Baguette slice, served on the bed of salad.
9. Serve chilled as an appetizer or a canapé. The rest of the Foie gras can be set in a pate mould and store in fridge for later use.

The student Mr.Uday 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:

• 500 gms      Prawns
• 3                    Cloves Garlic, minced
• 15 gms         Ginger, Grated
• 20 ml           Soy Sauce
• 15ml             Oyster Sauce
• 10 ml            Red chili Sauce
• 1 teaspoon  Sugar
• 8 gms           Salt To Taste
• 25 ml          Oil

For Garnish

• 3 sprigs Spring Onions

METHOD:

1. Rinse prawns and wipe dry with kitchen towels.
2. Heat pan, add 10 ml oil and heat it till it is warm.
3. Mix with marinade well. Set aside.
4. Beat eggs with milk and season with salt. Soak frozen green peas with boiling water for 3 minutes. Rinse with cold water. Drain well. Sprinkle a pinch of salt.
5. Heat oil in a frying pan or wok. Add prawns and cook over high heat, until colour changed. Toss in green peas. Quickly stir fry for 1 minute. Dish up and add into the beaten eggs.
6. Add some more oil in the pan. Pour in the egg with prawns and peas. Use a pair of chopsticks or fork to quickly stir the middle. The egg begins to come together in the middle. Move around the pan to spread the egg evenly. Sprinkle spring onion. When most of the egg is cooked, gently stir to combine all ingredients quickly. Don’t overcook the egg anyway. Dish up and serve hot.