Recipes

Mr. VIKRANTH ,an aspiring student in his 6th sem of BCTCA, is remarkably dedicated and diligent. He stands out as an exceptional talent in the field of culinary arts and Indian institute of Hotel management and culinary arts nominating him as a chef of the day.

Ingredients:

1 kg               Chicken thighs
30 ml            Sake  
25 ml            Soy sauce
5 gms           Salt
10 gms         Ginger garlic paste
1 no               Lemon juice
50 gms         Onions
20 gms        Spring onions
10 gms         Garlic
5 gms           Turmeric powder
10 gms         Curry powder
100 ml         Coconut milk
20 gms         potato starch
50 ml           Oil
5 sprigs        Coriander leaves
Method:

1. Clean and cut each of the skinless chicken thighs into 4 pieces.
2. Make the paste of gingerand garlic. Cut 2 green onions/scallions and coriander leaves.
3. In a medium bowl, combine sake, and the ginger garlic paste, lemon juice, and add the chicken pieces to marinate. Keep in the fridge for 30 minutes. 
4. After chicken is marinated, dust it with potato starch.
5. Heat oil in a pan to medium heat. place 2–3chicken pieces at a time and deep-fry the chicken for 90 seconds, or until the chicken is light golden colour. Transfer the chicken to a wire rack or paper towel to drain excess oil. Let the chicken cook with remaining heat while you work on the rest of chicken.
6. In another frying pan, add oil and heat. Add chopped onions and chopped garlic and fry for a minute.
7. Place the chicken and sauté for a min till all the ingredients are well blended.
8. Then add coconut milk and water and boil further. Once the sauce is bubbling, ass the green onion and chopped coriander leaves, and mix over medium heat.
9. Check the seasoning and then transfer to a serving bowl.
10. Serve it with sticky rice.

Mr.SATYA SHYAM SAGAR (BCTCA 5th 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:

• 300 gms Moong dal, hulled and split
• 5 ml Ghee
• 4 nos Green chillies, chopped
• 10 gms Ginger, chopped
• 2 gms Asafoetida
• 4 gms Turmeric powder
• 5 gms Red chili powder
• 5 gms Cumin powder
• 6 gms Black pepper corn, crushed
• 5 gms Coriander seeds, crushed
• 3 sprigs Coriander leaves, chopped
• 3 gms Ajwain
• 5 gms Salt
• 1 lit Oil, for deep frying

METHOD:

1. In a bowl, soak moong dal in enough water for about 3 to 4 hours or overnight. Drain the water and add them to a grinder or blender.
2. Add the chopped green chilies, ginger and asafoetida. Add water and grind to a fine and smooth consistency.
3. Coarsely crush the black pepper and coriander seeds in a mortar-pestle and add these to the ground moong dal batter.
4. Add salt, ajwain seeds, all the powders and mix well.
5. Stir the batter vigorously for a few minutes as this helps in aerating the batter.

Frying Moong Dal Pakoda

1. Heat oil for deep frying in a kadai or pan.
2. Drop spoonfuls of the pakora batter in medium hot oil and fry till crisp and golden.
3. When the pakodas look light golden, turn over them gently and continue to fry.
4. You will have to flip the pakoras a couple of times for even cooking.
5. Once the pakora becomes crisp and golden then remove them with a slotted spoon draining as much oil as possible in the kadai.
6. Then place the moong dal bhajiya in a strainer to remove excess oil.
7. Serve the moong dal pakoda hot or warm with chutney varieties like coriander chutney or mint chutney or tamarind chutney or just plain tomato ketchup.

Student who is selected for the Chef of the day is Mr. HARDAYAL SINGH(BCTCA 5th 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

• 150gms Urad dal
• 30 ml Vegetable oil
• 5 gms Cumin seeds
• 5 gms Salt
• 3 gms Asafoetida
• 4 nos Green chillies
• 10 gms Red chilli powder
• 8 gms Poppy seeds
• 20 ml Tamarind pulp
• 20 gms Sugar
• 5 gms Ginger
• 5 gms Garam masala
• 20 gms Dry coconut

For outer covering:

• 250 gms Refined flour
• 50 ml Ghee/oil
• 3 gms Baking powder
• 5 gms Salt
• 1 lit Oil, for deep frying

METHOD:

1. Soak the dal and drain dal and grind coarsely.
2. Heat oil and add cumin seeds. When it splutters, add ginger, asafoetida, chopped green chillies and sauté till the colour changes a bit.
3. Add dal, salt, garam masala, chilli powder, poppy seeds, dry coconut and sauté till it’s ‘fried’. Add about 1/4 cup water and cook till dal is cooked through. Mix in the tamarind and sugar and keep aside.
4. Mix baking powder and salt into the refined flour. Rub ghee/oil into the it, add water and knead into stiff dough. Rest, cover for 15 minutes.
5. Make walnut sized rounds of the dal mixture.
6. Break pieces of dough and roll into walnut sized rounds. Roll these flat into 1/4 inch rounds and pinch about 1/2 of the edge all around, leaving the centre thicker.
7. Now wet the pressed edges, and place a ball of the filling in the centre. Bring the wet edges together, covering the filling completely, and pinch together to seal.
8. Heat oil and deep-fry the kachoris, first over high heat, then over medium heat so that it cook’s through, and browns evenly.
9. Drain the kachoris after frying, and serve it hot with green chutney & fried green chilies.

Mr.FARDEEN NAWAZ,an aspiring student in his 1st sem of BCTCA, is remarkably dedicated and diligent. He stands out as an exceptional talent in the field of culinary arts and Indian institute of Hotel management and culinary arts nominating him as a chef of the day.

Ingredients

200 gms             Mango Pulp 
500 gms             Hung curd    
50 ml                 Warm milk           
200 gms             Sugar, powdered   
25 gms               Cardamom powder          
a pinch of          Nutmeg       
30 gms               Almond slivers      
20 gms               Pistachio slivers   

Method :

1. Combine the saffron and milk in a small bowl, mix very well and keep aside.
2. Place the hung curd in a deep bowl and whisk well.
3. Add the mango pulp and powdered sugar and again whisk well.
4. Add the cardamom powder, nutmeg powder, saffron-milk mixture, almonds and pistachios and mix well.
5. Refrigerate for at least 1 hour.
6. Serve chilled.

 

Ms.DIVYA (BCTCA 3rd SEM) outshines in the culinary delights. She believes staunchly  that ‘Eating is a necessity but cooking is an art. She is an artist indeed. Indian institute of Hotel Management and Culinary arts  has heartily nominated her as the ‘Chef of the Day’.

Samosa Dough

• 700 gms Refined flour (Maida)
• 125 ml Ghee
• 5 gms Salt
• 150 ml Water

 

 

Samosa Filling

• 30 ml Oil
• 20 ml Ghee
• 5 gms Asafetida ( Hing )
• 8 gms Coriander seeds, crushed
• 5 gms Fennel seeds
• 5 gms Cumin seeds
• 5 gms Fenugreek seeds
• 15 gms Ginger chopped
• 15 gms Green chilies chopped
• 200 gms Potatoes, boiled and roughly mashed
• 100 gms Green peas, blanched and roughly mashed
• 15 gms Red chili powder
• 15 gms Turmeric powder
• 20 gms Amchur powder
• 5 gms                 Garam masala powder
• 15 gms Coriander leaves with stems, finely chopped
• 5 gms Salt

METHOD:

1. Mix together flour and salt and add ghee in a large bowl. Rub the ghee with the flour till it resembles bread crumbs. Start by adding water and knead it into a firm dough. Don’t over knead it. It is normal to see a few cracks and dimples. Cover the dough with a damp cloth and set aside while you make the filling.
2. Heat oil in a pan. While the oil is heating, add coriander seeds, saunf (fennel seeds) and methi (fenugreek seeds). Fry the spices till aromatic. Add ginger and green chilies and stir fry for a minute or two. Add the crushed green peas and remaining spices, mashed boiled potatoes and salt. give it one more good mix and then set the mixture aside to cool.
3. Take a lime sized bowl of dough, roll it between your palms till smooth and dust it with flour. Roll it out into a circle which is less than 1 mm thickness and about 6 inches in diameter. Cut the rolled dough in half. Pick up one half and brush it with a little water along the straight edge of the pastry.
4. Now take one edge of the straight side, and place it on the other edge of the straight side in such a way that the dough forms into a cone (watch the video for more clarity). Pinch the corner of the cone so that its sealed. Place a tablespoon and a half of the filling in the cone, making sure to fill it only ¾th of the way. Brush the inside of the unfilled dough with a little water and seal it by pinching the edge together.
5. Repeat till all the dough is used up. Place the samosas on a greased tray making sure they don’t touch each either and cover them with a damp cloth.
6. Heat about 2 inches oil in a pan. To test if the oil is hot enough, add a tiny piece of dough to the oil and if it bubbles and floats slowly to the surface, your oil is ready for frying.
7. Add the samosas to the oil making sure not to overcrowd the pan, and reduce the flame to a simmer. Fry the samosas on a low flame till golden brown on both side. It’s important to fry them on a low flame, or the pastry would be raw from the inside and golden brown on the outside.
8. They take 15-20 minutes to fry. Take them out on a plate lined with paper to absorb any extra oil and serve them immediately with ketchup, coriander chutney or tamarind chutney.

 

Mr.SUMITH SINGH( BHMCT 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
SYRUP:
250 ml                   Water
150 gms                  Sugar
COCKTAIL:
45 ml                      Vodka
2 nos                      Lime 
1 no                        Lemon 
1 no                        Grapefruit
ICE CUBES:
50 gms                   Butterfly pea flower tea
300 ml                   Water
Garnish:
Mint leaves
Method:

MAKE THE ICE CUBES:

1. Put the water into a small pot and turn the heat to high. When the water just comes to a boil remove the pot from the heat and add the butterfly pea flowers. 
2. Stir to combine and let steep for 4 minutes. Strain the tea through a mesh strainer and then pour the tea into an ice cube tray.
3. Place the ice cube tray into the freezer and freeze until solid, at least 4 hours or overnight.

MAKE THE SIMPLE SYRUP:

1. Add the sugar and water in a small pan and turn the heat to medium high.
2. Stir the sugar and water together with a whisk or fork. As soon as the sugar melts completely and the liquid is clear, turn the heat off. This takes about 1 minute.
3. Set aside to cool.

JUICE THE FRUIT:

1. Wash the fruit and cut the lemons and limes in half and cut the grapefruit into 4 quarters.
2. Juice the fruit into a container- you will yield about 450 ml of juice.
3. Pour the juice into a tall pitcher. Add the vodka and half of the cooled syrup.(You can pour it through a sieve first if you have some seeds)
4. Stir to combine.
5. Take a little taste. Add more syrup to taste.
6. Place the pitcher in the fridge until ready to drink.
7. When you are ready to serve, pour the cocktail into glasses, top with a couple ice cubes and watch the magic happen.

Student who is selected for the Chef of the day is Ms.SAALEHA(BCTCA 1ST 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

For Marination

• 300 gm Ladies Finger ( Okra/Bhindi)
• 10 gms Ginger Garlic paste
• 05 gms Salt
• 10 ml Lemon juice
• 10 gms Turmeric powder

For Stuffing

• 20 gms Ginger & garlic chopped fine
• 125 gms Peanuts
• 100 gms Desiccated coconut
• 20 gms Cumin seeds
• 20 gms Coriander seeds
• 8 gms Red chili powder
• 8 gms Turmeric powder
• 5 gms Garam Masala powder
• 3 nos Green Chilies, chopped
• 5 sprigs Coriander leaves, chopped
• 5 gms Salt     

For Frying

• 50 ml Oil
• 50 gms Ghee
• 5 gms Whole red chilies
• 5 gms Mustard seeds
• 5 gms Cumin seeds

Method:

Marinate the Bhindi

1. Slit the Bhindi and marinate it with salt, ginger garlic paste, turmeric and lime juice in a large bowl and keep aside for 15 mins.

Make the Stuffing

1. Roast the peanuts, coriander seeds, cumin seeds, dry coconut, and powder them fine.
2. Mix the powders with dry spices, add chopped chilies, coriander leaves, chopped ginger and garlic and mix all the spices together to get a dry mix.

Make the Bhindi

1. Stuff the Bhindi with the dry mix and keep them aside.
2. Heat oil & ghee in a pan over medium-high heat. Once the oil is hot, add mustard seeds, cumin, red chilies whole, and fry until they turn translucent, stirring frequently.
3. Lower the heat and arrange the Bhindi in the pan and cook on a slow flame for 10 mins.
4. Reduce the heat to low. Once the Bhindi is cooked on one side, turn it over and cook on the other side and cover the pan with a lid.
5. Once the Bhindi gets required colour and cooked, check the seasoning, and sprinkle generous amount of coriander leaves and serve hot.

Mr.GANESH (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:

• 450 gms Chicken breasts
• 2 nos Eggs
• 10 gms Salt
• 15 gms White pepper powder
• 20 gms Ginger garlic paste
• 25 gms Red chili paste
• 75 gms Refined flour
• 100 gms Corn flour
• 100 ml Oil
• 75 gms Onions, sliced
• 75 gms Red pepper sliced
• 75 gms Green pepper sliced
• 6 nos Green chilies, sliced

CHILLI SAUCE

• 3 cloves  Garlic cloves, crushed
• 1 no Fresh red chilli, chopped
• 45 ml Soy sauce
• 15 ml Vinegar
• 25 gms Red chili paste
• 25 ml Tomato puree
• 8 gms Salt
• 8 gms Black pepper powder
• 100 ml Water

METHOD:

1. Cut the chicken into thin strips then marinate the chicken with red chili paste, ginger garlic paste, salt and pepper. Leave it aside for 20 mins.
2. After the first marination, coat the chicken with beaten egg and dip it in the mix of both the flours.
3. Shallow fry for a few minutes on each side, until golden brown. Drain and keep aside.
4. In the thick pan, add oil to the pan and add chopped garlic, sliced onions, sliced green chilies and peppers. Sauté for few minutes.
5. Add the peppers and fry for another couple of minutes. Add the fried chicken and mix well.
6. Remove the chicken and peppers and set aside.
7. In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
8. Add back in the chicken and peppers and stir well in the sauce.
9. Sprinkle the coriander leaves, and chopped coriander leaves.
10. Serve it with green spring onions.

Student who is selected for the Chef of the day is Mr. SURAJ(BCTCA 5TH 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:

• 250 gms Refined flour
• 225 gms Gram flour
• 400 gms Sugar
• 30 ml Ghee
• 5 gms Cardamom powder
• 8 ml Lemon juice
• 125 ml Water
• 30 gms Dry fruits

METHOD:

1. Place a pan on flame, add ghee, and heat on low flame, add refined flour and gram flour and roast well on low flame until aromatic.
2. After 10 minutes, turn off the flame, add cardamom powder and mix well. Now cool it and then sieve the flour and keep aside.
3. Heat a thick pan and add sugar, water, and lemon juice, and melt the sugar on low flame.
4. After 20-22 minutes, add a drop of sugar syrup into cold water; If sugar syrup becomes hard, this means the syrup is cooked perfectly. Turn off the flame and stir well until bubbles settle down.
5. Grease the marble surface with ghee and pour the sugar syrup.
6. Spread the prepared sugar syrup and let it settle for 2 minutes.
7. After 2 minutes, gently knead the syrup with the help of a spatula.
8. After the sugar syrup turns thick, stretch & fold it 15-20 times, till the sugar turns golden colour, sprinkle flour mix on the hardened sugar, make it like 8 and fold until 20-22 times. By now the soan papdi starts forming thin strings.
9. Arrange the soan papdi in a tray and pack it well.
10. Sprinkle chopped nuts over the soan papdi and press it gently.
11. Now using ruler, cut them into square cubes and serve.

Mr.KALYAN (BCTCA 3RD 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

For Marination

• 500 gm Chicken cut with bones
• 30 gms Ginger Garlic paste
• 20 gms Salt
• 10 ml Lemon juice
• 10 gms Turmeric powder

 

For Paste

• 100 gms Khus khus
• 50 gms Til seeds
• 30 gms Coriander seeds
• 20 gms Cumin seeds
• 15 gms Fennel seeds
• 50 gms Ginger Garlic chopped
• 100 gms Desiccated coconut
• 5 gms Pepper corn,
• 5 gms Cloves
• 5 gms Green cardamom
• 5 gms Star anise
• 5 gms Cinnamon stick
• 10 gms Whole red chilies
• 50 gms

For Gravy

• 300 ml Oil
• 50 gms Ghee
• 5 gms Whole red chilies
• 2 sprigs Curry leaves
• 5 gms Mustard seeds
• 5 gms Cumin seeds
• 25 gms Ginger garlic paste
• 120 gm Shallots, sliced
• 5 gms Green chilies
• 175 gms Tomatoes
• 50 gms Tamarind
• 5 gm Salt to taste
• 20 gm Turmeric powder
• 20 gms Red chili powder
• 10 gms Garam Masala powder

Method:

Marinate The Chicken

1. Mix chicken with salt, ginger garlic paste, turmeric and lime juice in a large bowl and keep aside for ½ an hour.

Make The Chettinad Masala Paste

1. Add coriander seeds, cumin seeds, fennel seeds, poppy seeds, garlic, cinnamon, star anise, green cardamoms, black peppercorns, cloves, and dry red chilies to a pan.
2. Dry roast on medium heat for 1 minute, until the spices are fragrant, stirring continuously.
3. Remove the roasted spices on a plate and keep them aside.
4. Add coconut to the same pan and roast until it is dark brown in color, stirring continuously.
5. Transfer the roasted spices and roasted coconut to a blender along with 1 and ½cups of water and blend to make a smooth paste.

Make the Curry

1. Heat oil in a pan over medium-high heat.
2. Once the oil is hot, add mustard seeds, cumin, red chilies whole, curry leaves and shallots and fry until they turn lightly brown, stirring frequently.
3. Add ginger garlic paste and cook until the shallots are nicely browned.
4. Now add the marinated chicken and cook for 4-5 minutes, stirring frequently.
5. Add the Chettinad masala paste, tomatoes, and green chilies and cook for 3-4 minutes.
6. Add turmeric powder and Guntur chili powder and mix well.
7. Add tamarind pulp and cook for a minute.
8. Now add 1cup of water and mix well.
9. Reduce the heat to low.
10. Cover the pan with a lid and cook for 40-45 minutes until the chicken is cooked well. Stir a few times in between.
11. Check the seasoning, and sprinkle generous amount of coriander leaves and serve hot.