Recipes

Student who is selected for the Chef of the day is Mr. VIKRANTH (BCTCA 6TH 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

Raspberry Sauce

• 450 gms      Raspberries, fresh or frozen
• 125 gms       Caster sugar
• 15 ml            Lemon juice

 

Raspberry Cake Layers

• 2 nos            Eggs
• 135 gms       Sugar
• 110 gms       Butter
• 150 gms       Refined flour
• 3 ml              Vanilla extract
• 90 gms         Raspberry sauce
• 2 gms            Salt

White Chocolate Almond Crunch

• 45 gms        White chocolate
• 15 ml            Vegetable oil
• 40 gms        Almond flakes

White Chocolate Mousse

• 160 gms       White Chocolate
• 145 gms       Whipping cream
• 5 gms            Gelatin powder
• 30 ml            cold water
• 200 gms       Whipping cream for layering

Raspberry Mousse

• 120 gms       Remaining raspberry sauce
• 5 gms           Gelatin powder
• 30 ml           Cold water
• 250 ml         Whipping cream

For Decoration

• fresh raspberries

Method

Prepare the raspberry sauce.

1. In a saucepan, combine fresh or frozen raspberries, sugar, and lemon juice. Bring to a boil.
2. Reduce heat to a simmer and cook for about 10-15 minutes or until the mixture thickens.
3. Strain the mixture through a sieve to remove the seeds. Let it cool completely.

Prepare the raspberry cake layers.

1. Preheat your oven to 320°F (160°C).
2. In a mixing bowl, whisk the eggs, sugar, and butter until combined.
3. Add vanilla extract and salt. Whisk to combine.
4. Add 6 tbsp (90g) of the raspberry sauce you prepared earlier and all-purpose flour. Mix to combine.
5. Divide the batter evenly between two 8-inch (20cm) pans that have been greased and lined with parchment paper.
6. Bake the cakes for 13-15 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.

Prepare the white chocolate almond crunch.

1. Melt the white chocolate with a tablespoon of vegetable oil over a bain-marie.
2. Remove from heat and add the almond flakes and stir to combine.

Start assembling the cake.

1. Place the first cake layer on a serving platter and add a cake ring around it. Line the cake ring with an acetate sheet.
2. Spread the white chocolate almond mixture on top of the cake. Refrigerate or freeze for a few minutes to set.

Prepare the white chocolate mousse.

1. Melt white chocolate and the 5 oz (145g) of whipping cream over a bain-marie. Let it cool to room temperature.
2. In a small saucepan, let gelatin powder soak in the cold water for 5-10 minutes. Then, dissolve it over low heat.
3. Pour it over the chocolate mixture and mix to combine.
4. In another bowl whip the chilled cream until soft peaks form. Add the white chocolate mixture and mix to combine.
5. Pour the white chocolate mousse over the cake. Spread evenly and smooth the top. Freeze for 20-30 minutes.

Prepare the raspberry mousse.

1. Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the remaining raspberry sauce.
2. In another bowl whip the chilled cream until soft peaks form. Add the raspberry mixture and mix to combine.

Continue assembling the cake.

1. Cut the second layer of cake with a 7-inch (18 cm) cake ring. Place on top of the white chocolate mousse.
2. Cover with raspberry mousse and smooth the top. Refrigerate for 4-6 hours to set.

Prepare the sweetened whipped cream.

1. Whip the cream with powdered sugar and vanilla extract until stiff peaks form. Transfer the cream into a piping bag fitted with a 6B tip.
2. Pipe the sweetened whipped cream onto the top of the cake in any design you like.
3. Add fresh raspberry halves on top of the whipped cream and sprinkle freeze-dried raspberries over the top of the cake to finish.

Ms. RUTHWIKA (BCTCA 1st 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

For the Dough

• 250 gms Wheat flour
• 125 gms Besan flour
• 200 gms Fenugreek leaves
• 50 gms Sorghum flour
• 12 gms Ginger
• 4 nos Green chilies
• 8 gms  Red chili powder
• 12 gms Turmeric powder
• 5 gms Cumin powder
• 3 gms Salt
• 15 ml Oil
• 50 gms Curd  
• 75 ml Ghee                    

Method:

For the Dough:

1. Rinse methi leaves very well in water. Then drain them and chop finely.
2. In a mixing bowl, take whole wheat flour, besan, sorghum flour and pearl millet flour. I have used millet flours but you can skip them if you don’t have. In this case, simply add 1.25 cups whole wheat flour and ½ cup besan.
3. Add all the spices and herbs.
4. Add the chopped methi leaves. Mix everything well.
5. Add curd (for a vegan option add very little water instead of curd).
6. Mix again and knead into a dough. Don’t add water while kneading as methi leaves release water.
7. Knead to a soft and smooth dough. Add more curd if needed while kneading.

Rolling To Flatbreads

1. Make medium sized balls from the dough.
2. Take a medium sized ball and sprinkle some flour on it.
3. With the rolling pin begin to roll the thepla.
4. Roll them to a round of about 5 to 6 inches in diameter.

Cooking Thepla

1. On a hot tawa or skillet, place the thepla. Flip when one side is partly cooked, about one-fourth or half cooked. You will see some faint air pockets on the top and this is the time when you need to flip it.
2. Spread oil on this side. Flip the thepla again when the second side is half-cooked.
3. Now spread the oil on this side. Flip a couple of times till you get golden spots and the methi thepla is cooked evenly.
4. You can also press the thepla with spatula while cooking.
5. Remove and keep it in a roti basket.
6. Serve methi thepla hot or warm or at room temperature.

 

Mr.R LALNUNPUIA ( BCTCA 1st 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

1. 60ml   Empress Gin infused with butterfly pea flower
2. 15ml   Triple Sec
3. 30ml  Fresh Grapefruit Juice
4. 5ml    Lemon Juice
5. 2 Dashes Orange Bitters
6. Float of Butterfly Pea Flower

 

PROCEDURE

• Add all ingredients, except butterfly pea flower tea to a cocktail shaker.
• Top with ice and shake until chilled.
• Pour into a cocktail glass over fresh ice.
• Top with float of butterfly pea flower tea and garnish with cucumber skin.

Mr.SYED ABRAR (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:

• 250 gms
• 200 gms Sun dried tomatoes
• 2 nos Red bell peppers roasted
• 2 nos Yellow bell peppers, roasted,
• 60 ml Olive oil
• 8 gms Salt
• 8 gms Ground black pepper
• 300 gms Goat cheese
• 3 sprigs Minced basil leaves
• 20 gms Minced parsley
• 25 ml Extra virgin olive oil

METHOD:

• Preheat the oven to 220°C/425°F.
• Blanch the tomatoes and remove the skin. Chill them for 15 mins. Then slice them into thin slices.
• In a large bowl combine the goat cheese with the basil, parsley and extra virgin olive oil. Season to taste with salt and pepper, and mix well.
• Line 2 large baking sheets with aluminium foil, and lightly grease with olive oil. Lay the zucchini and red and yellow pepper slices in a flat layer, slightly overlapping. Brush with olive oil and lightly season with salt and pepper. Bake in the oven until soft and just golden around the edges, 15 to 18 minutes. Remove from the oven and transfer to a plate to cool.
• In a terrine (12 x 3 x 3-inches), arrange the blanched tomato slices across the bottom and over the sides, overlapping the slices to completely cover the terrine.
• Crumble a layer of the goat cheese mixture on top with the baked vegetable, and repeat layering with the remaining vegetable slices. Wrap the overhanging eggplant over the bottom of the terrine. Wrap the terrine loosely in plastic wrap. Top with an equal sized terrine, or a piece of cardboard wrapped in aluminium foil. Place a brick on top of the terrine and refrigerate at least 8 hours and up to 24 hours.
• Remove from the refrigerator. Remove the weight and unwrap. Slice with a very sharp knife and serve 1 large or 2 thin slices per person with the Sun-Dried Tomato Sauce and toasted croutons.
• SUN-DRIED TOMATO SAUCE: In the bowl of a food processor, combine the sun-dried tomatoes, balsamic vinegar, garlic, salt, red pepper and black pepper, and puree on high speed. With the motor running, gradually add the oil through the feed tube and process until well combined.

Pour into a container until ready to serve with the Roasted Vegetable Terrine

Student who is selected for the Chef of the day is Mr. PRAVASH NAYAK (FPP) 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:

For pizza dough

• 1 kg Bread flour
• 7 gms Dry yeast
• 35 ml Olive oil
• 600 ml Chilled water

 

For the pizza sauce

• 150 gms Tomato puree
• 25 gms Barbeque sauce
• 15 gms Worcestershire sauce
• 15 gms Garlic cloves, chopped
• 5 gms Salt & pepper
• 10 gms Heads of capsicum
• 1 no         Red onion

For the topping

• 2 nos Red onions
• 1 no Broccoli
• 5 gms salt & pepper
• 1 no Red capsicum
• 50 gms Mushrooms
• 30 gms Black olives
• 70 gms Grated Mozzarella
• 6 nos Thyme sprigs
• 6 nos Sundried tomatoes
• 25 gms Grated parmesan cheese

METHOD:

1. For the dough, place all the ingredients in a stand mixer fitted with a dough hook. Knead on low speed for 5–6 minutes or until a smooth dough forms. Transfer to an oiled container with an airtight lid. The dough will rise, so if the container is too small it will not fit, and if the container is too large it will hold too much air and the dough may dry out. Place in the refrigerator to prove for up to 3 days.
2. Heat a oven to 180˚C. Place the vegetables onto a baking paper lined baking tray, drizzle with a little oil, season with salt and pepper and roast for 20 minutes or until golden and tender.
3. For the pizza sauce, place all the ingredients in a bowl and mix well to combine.
4. Take a 30 cm deep frying pan with a handle that can fit in your oven. Grease the base with olive oil and press the dough into the pan and up the sides as high as you can go. Start with a layer of sauce, then place the roasted vegetables onto the pizza and continue layering the sauce and vegetables as you go. Scatter with the extra mozzarella and drizzle a little extra oil around the outside of the dough. Bake for 30 minutes or until puffed, golden and cooked through. Remove the pizza from the dish, scatter with extra thyme leaves and a little more pepper, then slice to serve.

Mr. T SHASHANK (BHMCT 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:

FOR THE CRUST:

• 450 gms                     Plain flour, sifted
• 5 gms                          Salt
• 90 gms                        Unsalted butter, cubed and chilled
• 30 ml                           Ice water

 

LEEK AND CHICKEN FILLING:

• 150 gms             Chicken breast, diced
• 45 gms               Butter
• 25 gms               Shallot, chopped
• 5 nos                   Large leeks, rinsed and sliced
• 125 ml                White wine
• 12 gms                Salt
• 30 ml                  Olive oil
• 15 gms                Freshly ground pepper
• 15 gms                Garlic, minced
• 5 gms                   Nutmeg, grated
• 25 gms                Plain flour
• 100 ml                 Whole milk
• 75 gms                Creme fraiche
• 2 nos                   Eggs, lightly beaten
• 350 gms             Gruyere cheese, shredded divided

Method

Making the Tart Crust:

1. Combine the flour and salt in a large bowl. Add the cubed butter and, using a pastry cutter (or the tip of your fingers), cut the butter into the flour until the mixture resembles coarse sand. Add the water, one tablespoon at a time, and mix – adding more water as needed – until the dough comes together. Do not overmix!
2. Turn the dough out onto a lightly floured surface and knead just until it forms a ball. Transfer the dough onto a piece of parchment paper, flatten into a disk, cover with a second piece of parchment paper, and roll into a 10-inch circle.
3. Carefully transfer the dough to a 10-inch tart pan and chill for 30 minutes, or until firm.
4. Preheat oven to 425 degrees F.
5. Using a fork, pierce the bottom of the crust. Cut a square of parchment paper about 4 inches larger than the pie plate. Line the crust with the paper and fill with ceramic pie weights (or dried beans).
6. Bake in the preheated oven for 10 minutes or until set. Remove from oven and gently remove the paper and weights. Reserve the crust.

Making the Leek Filling:

7. Marinate the chicken with salt, pepper, olive oil and crushed garlic. In a large skillet, over medium heat, add the diced marinated chicken and cook until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken to a plate. Reserve.
8. Discard all but 1 teaspoon of the fat. Add the butter and, once melted, add the chopped shallot. Cook until translucent, about 2 minutes. Add the sliced leeks and stir to coat them with the fat. Add the white wine, partially cover, and cook, stirring occasionally, until the leeks are soft, about 8 to 10 minutes. Season with salt, pepper and nutmeg.
9. Add back the chicken. Stir in the flour and cook, stirring constantly, for a couple of minutes. Then, add the milk and stir until thickened. Add the creme fraiche and stir until incorporated.
10. Remove the pan from the heat and let it cool slightly. Then, add the eggs and 1 cup of the Gruyere cheese, stirring until combined.

 Assembling the Flamiche aux Poireaux:

1. To assemble the tart, pour the filling mixture into the reserved crust. Scatter the remaining cheese evenly over the top.
2. Bake until set and nicely browned, about 35 to 40 minutes. Let it cool for at least 30 minutes before serving.
3. Serve warm or at room temperature.

Ms.RUKIYA SHIZA (BCTCA 5th 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  as the ‘Chef of the Day’.

INGREDIENTS:

• 1 lit Full cream milk
• 3 gms Nutmeg
• 20 gms Almonds slivers
• Pinch Saffron as required
• 25 gms Butter
• 150 ml Fresh cream
• 5 no Green cardamom
• 5 drops Vanilla essence
• 3 nos Eggs
• 75 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. Meanwhile, preheat the oven at 180 degrees and grease a baking tray using butter.
3. Next, take a bowl and beat the eggs. Add cream and the beaten eggs to the reduced milk mixture.
4. 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.
5. Use a skewer/ toothpick to check if the custard is baked properly. If it comes out clean, it means the custard is done.
6. 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.Satvik (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:   

Dough

• 500 gms   Refined flour
• 8 gms Baking powder
• 150 ml Milk
• 12 gms Instant yeast
• 12 ml Vegetable oil
• 75 gms Sugar
• 5 gms Salt
• 150 ml Water                                                         

Filling

• 400 gms Pork mince
• 50 gms Onions, chopped
• 30 gms Mushrooms, chopped
• 12 ml Fish sauce
• 10 ml Oyster sauce
• 5 gms Sugar
• 5 gms Black Pepper    
• 8 gms Salt
• 3 nos Pork sausages, thinly sliced
• 4 nos Eggs, boiled and cut into 4

For steaming

• 2 lits Water, for steaming
• 12 ml Rice wine vinegar
• 5 gms Salt

Method of preparation:

1. Make the dough: Add flour and baking powder to a bowl and mix.
2. Heat the milk until warm. Add yeast and mix. Let the mixture sit for 10 minutes until it foams. Add the vegetable oil and sugar and stir until combined.
3. Add the warm milk gradually to the flour and combine with your hands. Once all the ingredients come together, dump the dough onto a floured surface and knead for 10 minutes.
4. If the dough is poked, and it slowly springs back at you. Once done, transfer it to an oiled bowl and cover with a towel. Let it rise in a warm place for an hour.
5. While the dough is rising, prepare your other ingredients. Boil your eggs and cut into 4 pieces. Slice your sausages. Set aside.
6. Make the pork filling: Combine pork mince, chopped mushrooms, chopped onions, fish sauce, oyster sauce, salt, pepper, and sugar. Mix until just combined. Divide the pork filling into 16 equal, round pieces and set aside.
7. Once the dough is finished proofing, divide it into 16 equal pieces. Roll out each piece into a thin circle that is 4-4.5 inches in diameter. The outer edges should be thinner than the center. Make sure the center is not too thin.
8. Add 1 piece of pork filling, 1 piece of sausage, and 1 egg piece to the center of the filling. Envelop the filling with the outer edges of the dough. Fold and crimp the dough until it completely covers the filling. Place each bao on a piece of parchment paper.
9. For Cooking the buns: Prepare steamer pot. Bring water to a simmer and add a dash of salt and rice wine vinegar. Make sure to sustain a consistent simmer throughout this process.
10. Steam the banh baos for 15-17 minutes. Make sure there is at least 1 inch of space between each bao since they will expand.
11. Once the steaming is complete, take them out on to a baking tray, greased with oil, give each baos egg wash and place it in a preheated oven at 180 C. Bake for 10 mins or till the top crust turns golden brown.
12. To serve the Banh Baos: Once the baos are baked, shift them gently on to a service plate and serve it with chili garlic sauce.

 

Student who is selected for the Chef of the day is Ms.PRERANA  (BCTCA 6th 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:

• 250 gms Refined flour
• 200 gms White chocolate chips
• 250 gms  Whipping cream
• 4 nos Egg yolks
• 60 gms Sugar
• 3 gms Salt
• 5 ml Vanilla extract
• 25 gms White chocolate curls
• 15 ml Berries compote

Method:

1. Break the eggs and separate the egg yolks into a clean bowl.
2. Heat the 100 ml of whipping cream in 2-quart saucepan over medium heat just until hot. Gradually stir at least half of the cream into egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
3. In a medium mixing bowl, beat the balance 150 gms of whipping cream at high speed until stiff peaks form. Set the bowl aside.
4. Gently fold the whipped cream into the egg mixture and shift well.
5. Gently melt the white chocolate in a small pot over low heat stirring frequently, till it is soft.
6. Beat in the white chocolate, powdered sugar, vanilla extract and salt on medium speed until smooth and well combined.
7. Fold in the white chocolate mix into the egg mixture with a spatula. Add the chocolate chips into the mousse and gently fold into the mousse.
8. Spoon or pipe into serving dishes. Refrigerate for 1-2 hours for a firmer version. Top with berries compote and chocolate curls just before serving.

Mr. Kumar (BCTCA 2nd 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  as the ‘Chef of the Day’.

INGREDIENTS:
500 gms Refined flour
150 gms Refined flour for dusting
12 gms Salt
25 ml Ghee for kneading
50 ml Ghee for rubbing on the dough
100 ml Ghee and oil mix for frying
100 ml Water

 

METHOD:
1. In a wide bowl, take 500 gms of flour and add 50 ml ghee, salt and crumble them together.
The ghee will make the flour into crumbly texture.
2. Now form a well in the middle of the flour and pour warm water in small quantities and mix
the flour and water to form a soft dough.
3. Once the dough is kneaded well and retains a soft texture, rub a little of the oil and ghee
mix on the dough and rest it for 30 mins.
4. Divide the dough into 8 pieces and make them into a round ball.
5. Roll the balls in the flour meant for dusting.
6. Flatten the ball by pressing between palms and spread it evenly about 4 inches.
7. Using rolling pin, roll out the dough into circular 8 inches diameter.
8. Rub the ghee oil mix evenly on the rolled dough. Dust it with flour over it.
9. Holding over the one edge with both the hands, lift and fold backwards such that it forms a
pleat over each other.
10. Make sure the pleats are formed in an even shape and they look like a stack of folded plaits.
11. Now roll the one end into a nice spiral and tuck the far end underneath the rolled paratha.
12. Dust the bottom of the rolled paratha with flour and dab the top with ghee oil mix and keep
it aside.
13. Repeat the same process for all the remaining 7 dough balls and cover them with a damp
cloth and rest for 15 mins.
14. Heat a skillet to medium hot, and grease it with oil.
15. Roll the paratha by first pressing with fore fingers evenly from the edge to the middle. And
then roll it gently till it reaches 6 inches in diameter.
16. Do not press hard while rolling, as the pleats of the paratha will get stuck to each other.
17. Place the paratha on the skillet and cook them for 1 min. Once the bubbles start forming,
flip the paratha. Cook it on the other side for another 1mins.
18. Pour ghee over the paratha and rub it evenly.
19. Using tongs, flip it onto the other side and rub ghee over the other side.
20. Once the paratha is crispy and golden brown, take it off the skillet and place on the plate.
21. Using the hands, crumple it to reveal the layers. Serve it hot with curd, or pickle.