Recipes

B. Shravani has been chosen as the Bartender of the Day by Indian Institute of Hotel Management & Culinary Arts. She has shown lot of potential to become excellent F&B personnel as she possesses wide knowledge in the F&B Service

Ingredients

• 60ml Vodka
• 30ml Triple Sec orange liqueur
• 60ml Orange juice
• 15ml Sugar  syrup or to taste
• 2 nos Orange slices for garnish
• 2 sprigs Mint for garnish

Procedure

• Take a Martini shaker. Add crushed ice to it.
• Pour Vodka, Triple Sec, Orange juice, and sugar syrup over ice in the martini shaker.
• Shake vigorously till all the ingredients mix well.
• Strain the cocktail into chilled martini glass.
• Garnish with an orange slice & a sprig of mint.

The chef of the day chosen by Indian Institute of Hotel Management & Culinary Arts is student Ms. Smriti Maskara, 2^nd sem BCT&CA, an honest and disciplined student who always strives to do the best. She has tremendous potential to make a successful career in Hospitality industry.

Ingredients

• 250 gms                Refines flour
• 80 ml                     Vegetable Oil
• 14 gms                   Baking powder
• 175 gms                 Rolled oats
• 240 ml                   Milk
• 5 gms                     Cinnamon powder
• 3 gms                     Baking soda
• 120 gms                 Brown sugar
• 3 nos                       Eggs
• 3 gms                      Salt
• 3 ml                        Vanilla extract           

Method

1. Preheat the oven to 200C (415F). Line a 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
3. In a large bowl, stir together the oats and milk. Let stand for 10 minutes.
4. Add the brown sugar, oil, and eggs. Stir to combine. Add the flour mixture and stir together just until combined.
5. Divide the batter among the paper liners. (You can sprinkle the tops with extra oats or coarse sugar, if desired.)
6. Bake for 7 minutes. Reduce the oven temperature to 170C (340F) and continue baking for 12 to 15 minutes or until the centers are springy to the touch and the muffins are golden brown.
7. Let the muffins cool in the pan for a few minutes.
8. Transfer to a wire rack and let it cool completely or serve warm.

Mr. MANISH (BCTCA 6th SEM ) of Indian Institute of Hotel Management and Culinary arts, is a very creative student who wants to excel in the culinary field. He is selected today for the Chef of the day.

Ingredients:

For The Stuffing

• 15 ml   Refined oil
• 10 gms  finely chopped garlic
• 10 gms   finely chopped ginger
• 150 gms  Onions, sliced
• 250 gms   Capsicum green, shredded
• 200 gms   Carrot, Grated
• 75 gms      Mushroom, sliced thin
• 250 gms   Cabbage. shredded
• 15 gms      Sichuan sauce
• 15 gms      Soy sauce
• Salt           to taste
• 5 gms       Black pepper
• 2 lit oil     for deep-frying

For making wrappers (Pancakes)

• 150 gms   Refined flour
• 50 gms    corn flour
• 200 ml    water or more to make a smooth batter
• A pinch   salt

Method to make spring roll Wrapper

1. Combine the plain flour, corn flour, water and salt in a bowl and whisk well until well combined and there are no lumps. The batter will be runny.
2. Heat and grease a nonstick pan with oil. Once the pan is hot, with heat on medium, pour a ladle of the batter into the pan and tilt the pan around quickly to make a thin circle.
3. Cook on medium heat until you see the sides are beginning to peel off. Turn the wrapper and cook on the other side for a few seconds.
4. Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.
5. To make the filling heat 2-3 tbsp oil in a wok, add ginger, garlic and mushrooms, stir fry for 10-15 seconds.
6. Add leeks and stir fry for about 1 minute, then add carrots, capsicum, cabbage and cook tossing the vegetables until they are crisp-tender.
7. Add the bean sprouts, salt, pepper and soya sauce, Sichuan sauce and cook stirring for 2 minutes. Set aside the filling to cool.
8. To make the spring rolls, place around 15 gms of the filling in the center of each pancake.
9. Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
10. Deep fry in hot oil until golden.
11. Serve the vegetarian spring roll hot.

Mr.Nithin Reddy who is eager to extend white glove service to fellow beings. Indian Institute of Hotel Management and Culinary arts proudly designated him as Bartender of the day. 

INGREDIENTS:

• 60 ml Brandy (2 oz)
• 30 ml Sugar Syrup 1:1 (1 oz)
• 1 no Whole Egg

For Garnish

• 2 gms Grated Nutmeg
• 1 no Orange Slice

 

 METHOD:

• Boil sugar and water and make simple sugar syrup. Cool it down and keep it ready.
• Combine all ingredients to your cocktail shaker
• Dry shake (without ice) to emulsify the egg
• Add ice to the shaker and shake with ice
• Strain into a chilled, stemmed cocktail glass
• Garnish with freshly grated nutmeg & orange slice

Student who is selected for the Chef of the day is Ms. MARY AGNES (FPP) of Indian Institute of Hotel Management and culinary arts for showcasing exemplary skills in cooking. She is very talented student, always striving to perfect the art of cooking.

Ingredients:

• 150 ml Vegetable oil
• 2 nos Large free-range eggs
• 100 gms Plain flour
• 100 ml Milk
• 5 gms Salt
• 5 gms White pepper

 

Method:

1. Preheat the oven to 225°C/425°F.
2. Get a cupcake tin and add 10 ml of vegetable oil into each of the 12 compartments.
3. Place into the oven for 10 to 15 minutes so the oil gets really hot.
4. Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.
5. Carefully remove the tray from the oven using oven gloves, while oil is hot, then confidently pour the batter evenly into the compartments.
6. Put the hot tray back in the oven to cook for 12 to 15 minutes, or until risen and golden.
7. Once you observe the Yorkshire pudding is well risen, it may take around 20-30 mins, take the tray out of the oven and gently remove the puddings onto a wire mesh and let them drain off all the oil.
8. The Yorkshire puddings are served with roasted meat and gravy.

A very enthusiastic student Ms.Prily Mistry (6th sem BCTCA) of Indian Institute of Hotel Management and Culinary arts, has been chosen as the chef of the day. She is very passionate about cooking and shows determination in preparing the dishes.

INGREDIENTS

• 200 gms Cheese flavoured corn chips

 

 
For Guacamole dip

• 1 no Avocado ripe
• 2 nos Spring onion finely chopped
• 1 no Tomato finely chopped
• 12 gms Red Capsicum finely chopped
• 5 gms Lemon zest
• 1 no Green chili chopped
• 18 ml Lemon juice
• 2 nos Garlic cloves finely chopped
• 12 gms Coriander fresh, chopped
• 5 gms Salt to taste
• 5 gms Black Pepper to taste

For Cheese Sauce

• 20 gms Butter
• 12 gms Refined flour
• 200 gms Cheddar cheese, grated
• 150 ml Heavy cream
• 50 gms Red capsicum, chopped and roasted

For Topping & Garnish

• 3 nos Jalapenos, sliced
• 75 gms Black olives, sliced
• 125 gms Sour Cream
• 75 gms Cheddar Cheese, grated
• 10 gms Coriander leaves chopped

METHOD:

1. Cut the avocado in half, remove the seed. With the help of spoon, scoop out avocado pulp in a bowl.
2. Using a fork, roughly mash the avocados. Add lime juice so that the avocado to prevent discolouration.
3. To the mashed avocados, add chopped garlic, onions, tomatoes, spring onions green, capsicum, green chilly, coriander, salt and black pepper and fold all ingredients softly.
4. Check the seasoning and add the lemon zest and keep aside.
5. Heat butter in a pan and let it melt down.
6. Add flour to the butter and grated cheddar cheese and cook till cheese is melted.
7. Add the heavy cream and chopped red peppers and mix well.
8. Turn the heat off and keep the cheese sauce aside.
9. To build the Nachos, place the corn chips on the plate, spread around into a heap.
10. Sprinkle the black olives, jalapenos, and cheddar cheese over Nachos.
11. Pour the sour cream and the coriander leaves over the nachos and serve it with Cheese sauce and Guacamole dip.

Mr. VENKATESH NAIDU of BHMCT 2nd Sem of Indian Institute of Hotel Management & culinary arts, is a very creative student who wants to excel in the culinary field. He is selected today as the Chef of the day.

Ingredients:

230gms          Butter,  at room temperature
200gms          Cane sugar
2 large             Eggs
120gms           Sour cream
60gms             Apple puree
3 ml                 Vanilla extract
390gms           Refined flour
4 gms               Baking powder
15 gms             Mixed spice powder ( Cinnamon, Nutmeg & Cardamom)
4 gms               Salt
2 nos              Apples, shredded
50gms          Pecans, chopped
50gms          Raisins (optional)

 For the glaze:
100gms                          Confectioners’ sugar
3 ml                                Vanilla extract
25 ml                              Heavy cream

Method:

1. Preheat the oven to 180°C. Grease a bundt pan (about 12 cups) lightly and set aside.
2. Chop the pecans and set them aside. Peel the apples, quarter, core, and shred them. Set aside.
3. Add the butter and sugar to a large bowl and mix until light and fluffy.
4. Add the eggs one after another and mix well after each addition.
5. Add the sour cream, apple puree, and vanilla extract and mix in.
6. Mix the flour with baking powder, mixed spice, salt and add to the large bowl and mix until just combined.
7. Add the shredded apples, half of the chopped pecans, and raisins, and fold in.
8. Transfer the batter to the prepared bundt pan, smooth out the top and bake for about 50-55 minutesor until a wooden skewer inserted into the cake comes out clean.
9. Take out of the oven and let cool down for 15-20 minutes, then remove from the pan and let cool down completely on a wire rack.
10. For the glaze mix the confectioners’ sugar, vanilla extract, and some heavy cream – add more heavy cream if the glaze seems too thick. Drizzle over the cooled cake and sprinkle with some chopped pecans.
11. Cut them into pieces and serve.

Mr.Anirudh Manoj (2nd sem BCTCA)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

• Sparkling water or soda water – For top-up
• Mango nectar – 60ml
• Coconut water – 30ml
• Mint leaves – 5-6
• jalapeno pepper – 2 slices
• Chaat masala to sprinkle – As required
• 1-2 teaspoon Sugar optional
• Grated ginger – 3/4

Procedure

• To a cocktail shaker, add 3/4 tablespoon grated ginger, 2 jalapeño slices (or as many as you like).
• Add a handful of mint leaves to the shaker. Also add chaat masala and kala namak.
• Then using a muddler or a wooden spoon, mash the mint leaves, ginger and jalapeños to release their juices.
• Add 30ml cold coconut water.
• Then add 1 & 1/2 cups of chilled mango juice.
• Close the shaker and shake several times until it’s all well combined.
• Pour the drink into serving glasses if you want to serve it plain. If you want to top it with sparkling water/soda, fill it until the glass is 3/4th full (use a 6-7 oz glass) and then top with plain sparkling water.
• Garnish with mint leaves, and jalapeño slices or green chilli if desired. Serve immediately.

A very enthusiastic student Ms.RAMYA SAI LAKSHMI(FPP) has been chosen by Indian Institute of Hotel Management and Culinary arts as the chef of the day. She is very passionate about cooking and shows determination in preparing the dishes.

Ingredients 

• 1 kg Chicken wings
• 1 ltr Vegetable oil for frying
• 50 gms  Salted butter
• 400 ml  Red Hot Sauce
• 20 gms Garlic crushed
• 10 gms Granulated sugar
• 10 gms Cayenne pepper
• 10 gms Ground black pepper
• 12 gms  Worcestershire sauce
• 2 nos Egg yolks
• 150 gms Ranch cheese dressing for serving

Method

1. If the wings have not been pre-cut, straighten the wings and cut at each joint.
2. Marinate the chicken wings with salt, pepper, crushed garlic and half of the worcestershire sauce for 15 mins.
3. Heat the vegetable oil to 170°C in a large heavy-duty pot or deep fryer and fry the wings for 8 to 10 minutes.
4. The chicken will be done when the internal temperature reaches 80°C and the juices from the chicken run clear.
5. Remove the wings from the oil and let them drain on a wire rack over a baking sheet.
6. To make the Buffalo sauce, melt the butter in a saucepan over medium heat. When the butter has melted, add the hot sauce. Cook until the mixture starts to bubble, whisking constantly.
7. Remove the sauce from the heat and add the remaining ingredients, except the ranch cheese dressing, whisking constantly for 2 minutes to prevent the egg yolk from scrambling.
8. Place the fried wings into a large bowl. Pour the sauce over the wings and toss until all the wings are coated. Serve with ranch cheese dressing.

 

Ms. Moumita (2nd sem BCT&CA) is a budding chef who is keen to make her career in Pastry. She has been nominated by Indian Institute of Hotel Management & culinary arts as the chef of the day. find below her Hot Chocolate Bombe recipe.

Ingredients:

• 175 gms      Semi-sweet chocolate
• 10 gms        Chocolate milk powder divided
• 50 nos        Mini marshmallows divided
• 1 no             Silicone chocolate bomb mold

 

 Method:

1. Chop chocolate and melt in a double boiler or with your microwave using 30 second bursts, storing in between. You can temper the chocolate if you’re making these In advance or want that shiny surface but it is not a must.
2. Add a spoonful of melted chocolate to your hemispherical mold and use a spoon or brush to create an even layer of chocolate all the way up to the edge. Freeze for about ten minutes.
3. Warm a pan over medium heat for about 30 seconds then remove from heat and carefully remove the now set chocolate from the mold. Use gloves for avoiding fingerprints at this stage. Carefully melt the edge on the pan and place in a cupcake paper or round cookie cutter to hold in place.
4. Add 10gms of cocoa powder to the base then top with a mound of marshmallows. Melt the bottom of another shell and place on the base. Press down gently and pipe a very thin line of melted chocolate onto the joint to seal the two halves. Smooth with your finger or a small knife.
5. Decorate with a drizzle or dark or white chocolate and sprinkles if desired. Repeat for the remaining chocolates.