Recipes

Student who is selected for the Chef of the day is Mr.Akash Mishra(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

• 10 slices          Whole wheat bread
• 75 ml               Ghee
• 1lt                    Milk
• 1 pinch            Saffron
• 50 gms            Mixed nuts

 

Sugar Syrup

• 250 gms         Sugar
• 250 ml            Water
• 5 gms              Cardamom powder
• A  pinch          Saffron

Method

1. 1. Preheat oven to 180°C (350°F).
   2. Prepare the Rabdi by boiling milk till it reduces to 1/3^rd
   3. Add 100 gms sugar and a pinch of cardamom powder and still well. Rabdi will be thick. Keep aside.
   4. Heat water and sugar in pan, add the saffron strands and allow the water to come to a brisk boil. Turn the heat to low and simmer the sugar water until you get a one string consistency. Turn off the heat and keep the sugar syrup aside.
   5. Cut the edges of the bread and slice them into a triangle.
   6. Heat ghee in a skillet and shallow fry the bread pieces until they are crisp and golden brown in color on both sides.
   7. Once the bread slices are fried, soak each slice in the sugar syrup for about a minute and place them on a serving platter. Pour the prepared Rabdi over the bread slices and garnish with the chopped nuts and serve.
   8. You can serve the Kesar Shahi Tukda With Rabdi either chilled or warm.

Ms.B Thejasri (BCTCA I ST 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’.

Ingredients

• 250 gms Gram flour
• 5 gms Ajwain
• 5 gms Turmeric powde
• 3 gms Red chili powder
• 150 gms Onions, chopped
• 50 gms Tomatoes, chopped
• 2 nos Green chilies, chopped
• 10 gms Ginger, grated
• 4 sprigs Coriander leaves
• To taste Salt
• 1 lit Oil             

Method

1. In a mixing bowl, add the besan, onions, tomatoes, green chilies, grated ginger, ajwain seeds, turmeric, red chili powder, and salt.
2. Gradually add water and whisk until you get a smooth, lump-free, and pouring consistency batter.
3. Heat a seasoned iron tawa or non-stick pan over medium heat. Grease some oil on the skillet.
4. Once the skillet is hot, pour a ladleful of batter in the center and quickly spread it evenly in a circular motion to form a thin and round cheela. Drizzle some oil (or ghee) around the edges of the cheela.
5. Cook the cheela for about 1-2 minutes or until the base turns light golden. Flip it using a spatula and cook the other side until you see golden spots. Serve hot with chutney.

Mr.ASHISH PATEL (BCTCA 5TH 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:

• 450 gms Fresh White bread crumbs
• 225 ml Melted butter
• 3 nos Large eggs
• 500 gms Refined flour
• 12 gms Baking powder
• 250 gms Muscovado sugar
• 5 gms Dried ginger
• 3 gms Nutmeg powder
• 3 gms Cinnamon powder
• 3 gms Cloves powder
• 2 nos Apples, grated
• 30 gms Mixed candied fruit peels, chopped
• 20 gms Glazed cherries, chopped
• 50 gms Tuite Fruitie
• 100 gms Black raisins
• 50 gms Green raisins
• 75 gms Walnuts, chopped
• 20 gms Almonds, blanched and slivered
• 5 gms Lemon zest
• 5 ml Lemon juice
• 20 ml Orange juice
• 10 gms Orange zest
• 25 ml Whisky
• 25 ml Dark rum
• 25 ml Vodka

METHOD:

1. Preheat the oven to 325 degree F (165 degrees C).
2. Combine grated apple, ground cinnamon, ground nutmeg, ground cloves, ground ginger, walnuts, almonds, glace cherries, candied mixed fruit peels, raisins, sultanas, lemon zest, lemon juice, orange juice and all the alcohols in a large bowl and mix well. Cover and keep aside for 12 hours to marinate.
3. Beat butter and sugar in another bowl using electric hand blender. Add eggs and beat until smooth. Add refined flour and baking powder and mix thoroughly.
4. Add bread crumbs and egg-flour mixture in fruit mixture and stir to mix thoroughly.
5. Grease pudding basin, pour prepared mixture in it and cover with double layer of greaseproof paper. Again cover with a double layer of aluminium cooking foil and tightly tie string around its neck.
6. Place the pudding basin in a water bath tray. Place the tray inside the pre heated oven and bake it for 1 hour 20 minutes.
7. To check if the cake is done, pierce a wooden pick through the aluminium foil right into the centre and check if it comes out clean. If it stays wet, then bake it for another 15 mins.
8. Remove basin from the pan and let it cool for 7 to 8 hours at room temperature.
9. Discard strings, papers and foils and again cover it in papers and foils and tie with a string and turn it out to serving plates, garnish with cream and serve.

Student who is selected for the Chef of the day is Mr.HYDER ALI(BCTCA 3rd 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:

• 12 nos Marie gold biscuits.
• 75 ml Melted butter
• 25 gms White sugar
• 60 gms Cream cheese, softened
• 250 ml Sour cream
• 225 gms White sugar
• 20 gms Refined flour
• 5 drops Vanilla extract
• 4nos Eggs
• 300 gms Frozen blueberries, dry pack
• 175 ml Sugar glaze

METHOD:

1. Preheat the oven to 325 degree F (165 degrees C).
2. Mix marie gold biscuits, melted butter, and 2 tablespoons sugar in a bowl until well combined. Pat mixture into the bottom of a 9-inch springform pan.
3. Mash cream cheese in a mixing bowl until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, flour, and vanilla. Beat in eggs, one at a time. Pour mixture into the crumb-lined pan.
4. Bake in the preheated oven until firm to the touch, about 1 hour.
5. Place baked cheesecake in the refrigerator until thoroughly chilled, about 4 hours.
6. Remove cheesecake from the pan by loosening the edges with a knife and opening the springform latch. Transfer to a serving platter.
7. Place frozen blueberries on top. Melt jelly in a saucepan over low heat; spoon over blueberries to glaze.
8. Chill in the refrigerator until ready to serve.

Mr. SYED AHMED ( 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:

• 3 slices   Seedless cucumber, peeled
• 25 ml      Simple sugar syrup
• 45 ml      Grande Absenthe
• 25 ml       Lime juice, freshly squeezed
• 120 ml      Chilled water
• Garnish : Sugar cube flambeed with Absenthe

Method:

1. Muddle cucumbers and simple syrup in a cocktail shaker.
2. Add the absinthe, lime juice and ice.
3. Shake it well
4. Top with chilled water.
5. Pour it into a champagne flute.
6. Place a sugar cube on a folk and place it over the glass.
7. Flambe it with Absenthe & serve.

 

Mr. RUPESH MOHANTY (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

For Wings Marination

• 800gms    Chicken wings
• 6 gms Ground black pepper
• 3 gms Salt
• 75 gms Sugar 
• 35 ml Soy sauce
• 100 ml Sake
• 5 ml Ginger juice (grate the ginger and squeeze out juice)
• 12 gms Garlic (~1 medium clove, grated)
• 12 ml Balsamic vinegar (or balsamic vinegar)
• 10 gms Potato starch
• 1 lit Vegetable oil (for frying)
• 12 gms Toasted sesame seeds

 Method

1. Put the chicken wings in a single layer on a tray and sprinkle with half of the salt and pepper. Add chopped garlic and ginger juice to it.
2. Toss the chicken to coat evenly refrigerate while you prepare the other ingredients.
3. Make the glaze by putting the sugar, soy sauce, sake, ginger juice, and garlic in a shallow pan. Heat over medium-high heat until the glaze starts to thicken. Add the vinegar, and then transfer to a large bowl and allow the glaze to cool.
4. Add about 2-inches of vegetable oil to a heavy-bottomed pot and heat to 320 degrees F (160C).
5. Take the chicken out of the fridge and use paper towels to remove as much moisture from the surface of the chicken as possible. Sprinkle on the potato starch and toss the wings to evenly coat each piece with a thin layer of starch.
6. Fry the chicken wings for 10 minutes in batches. Transfer to a plate and continue frying the rest of the wings. Increase the heat of the oil to 375 degrees F (190C). Fry the chicken in smaller batches for about 2-3 minutes.
7. Transfer the wings directly to the bowl of glaze and quickly toss to coat.
8. Sprinkle on some toasted sesame seeds and black pepper to taste and toss again. Transfer the Tebasaki to the platter and serve.

Mr.VAMSHI (BCTCA 5TH 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 :

• 200 gm Refined flour
• 10 nos Egg yolks
• 500 gm Sugar
• 200 ml Coconut milk
• 5 gm Nutmeg powder
• 200 gm Butter

 

Method

1. Beat the egg yolks with sugar and mix well.
2. Add the coconut milk, and nutmeg to the egg yolks mixture and mix well.
3. Sieve the refined flour into the egg yolks and coconut milk mixture to make a thick batter.
4. Grease an oven proof dish with a spoonful of melted butter, pour 75 ml of batter into the dish and spread evenly.
5. Bake till golden brown.
6. Spread another spoonful of butter over the baked pancake and pour another 75 ml of batter over it and spread evenly.
7. Bake and repeat this until all the batter is used up and we get around 6-8 layers of Bebinca.
8. Turn out the bebinca onto a wire rack.
9. Cool and cut into slices before serving with custard sauce or vanilla ice-cream.

 

Student who is selected for the Chef of the day is Ms. SMIRTI MASKARA (BCTCA 5TH 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:

• 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.E ANAND (BCTCA 1ST 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:

• • 500 gms Basmati Rice

• 200 gms Green peas
• 125 gms Onions
• 25 gms Ginger garlic paste
• 20 ml   Ghee
• 20 ml   Oil
• 5 gms Salt
• 5 gms Cumin seeds
• 5 gms Cinnamon stick
• 5 gms Green Cardamom
• 2 nos Whole black cardamom
• 5 gms Cloves
• 2 nos Mace strands
• 2 nos Bay leaves

Method:

1. Wash the basmati rice until the water runs clear of the starch.
2. Soak for 30 mins.
3. Heat oil or ghee in a 2-litre thick bottom pan with lid.
4. Add the cumin seeds along with all the whole spices and the slit green chilies.
5. Fry for some seconds on low heat, until the spices splutter, then add the sliced onions. Stir and sauté until the onions are light golden or caramelized.
6. Add ginger garlic paste and sauté further till raw flavour of ginger garlic goes off.
7. Add the green peas and sauté for a minute.
8. Then add the drained rice and mix gently.
9. Sauté for a minute seeing that the fat (oil or ghee) coats the rice grains. Add water and salt as required.
10. Mix well. Check the taste of water and it should be slightly salty.
11. Cover and  cook for 8- 10 minutes on a medium-high to high heat. After that, slow the heat to minimum and put a hot plate under the pan and cook further 5 minutes till the rice is completely cooked.
12. Gently fluff rice and serve peas pulao hot or warm.

Mr. ABHISHEK REDDY (BCTCA 6TH 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

Tartlet Shells

• 250gms     Plain Flour
• 50gms       Icing Sugar – sifted
• 1pinch       Fine Salt
• 120gms     Unsalted Butter – cold
• 2 nos Egg – at room temperature

Lemon Curd

• 4 nos         Egg Yolks
• 100gms    Caster Sugar 
• 125ml        Lemon Juice 
• 75gr           Unsalted Butter – at room temperature
• 1no             Lemon Zest

Lemon Curd

• 4 nos       Egg Yolks
• 100gms  Caster Sugar 
• 125ml     Lemon Juice 
• 75gr        Unsalted Butter – at room temperature
• 1no          Lemon Zest 

Method

Tartlet Shells

• Place the Flour, Icing Sugar and Salt in the bowl of your Food Processor and pulse to mix. Add the cold Butter cut into small cubes, then mix to get very small crumbs.
• Whisk the egg in a separate bowl and add it to the food processor. Slowly mix until a dough starts to come together.
• Bring the dough together into a ball and roll between two sheets of baking paper to be about 4 mm or 1/6 inch thick. Place on a flat tray and leave in the fridge to chill and rest for at least 1 hour, or up to 24 hours.
• Remove the baking paper. With a round or fluted cookie cutter that is about 1,5 to 2 cm (0.6 to 0.8 inch) wider than the opening of the muffin pan, cut out disks of pastry. Gently slide the disks of pastry into a muffin pan and lightly press on the bottom corners to make sure the pastry is touching the pan all around – and to remove any air bubbles that could be trapped under the pastry.
• Place back in the fridge to rest and chill for at least 2 hour – preferably overnight.
• Preheat your oven on 160’C/325’F. Prick the bottom of the pastries with a fork and place the muffin pan in the freezer while the oven is preheating.
• Line each tartlet shells with a small piece of crunched up baking paper and fill with baking beads, rice or beans. Bake for 15 minutes, then remove the weights and baking paper and bake for another 15 minutes, or until golden and dry to the touch. Set aside to cool down completely.

Lemon Curd

• Place the Egg Yolks, Sugar and Lemon Juice in a small pot. Whisk to combine then turn on very low to low heat. Whisk for a few minutes or until the liquid looks like it is starting to thicken – about 3 to 5 minutes.
• Cut the butter into small cubes and slowly add them to the pot. Whisk until melted and combined each time before adding more. Add the Lemon Zest
• Cook on low heat for 5 to 15 minutes or until the curd has thickened. Continuously whisk to avoid lumps (see note 4).
• To check if the curd is cooked, dip the back of a spoon into the curd then draw a line in the curd with your fingers (be careful, it will be hot). Tip the spoon down and check if any of the curd is dripping down over the clear line. If the line stays clear, the curd is ready. If the curd pours over the line, it needs to cook for longer.

Assembling the Lemon Tarts

• While still warm, pour the curd into the tartlet shells. Gently tap each tartlet against a hard surface to remove any air bubbles, then place in the fridge to set for at least 2 to 3 hours