Recipes

The student, Mr. HRITHIK BCTCA 2nd 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:

For the Choux:

• 400 ml       Water
• 300 ml       Unsalted butter
• 5 gms          Kosher salt
• 5 gms          Granulated sugar
• 500 gms     Refined  flour
• 10 to 11       Large eggs, at room temperature

For the Vanilla Pastry Cream:

• 4 large                 egg yolks, at room temperature
• 3 tablespoons    corn starch
• 1/4 teaspoon      kosher salt
• 2 teaspoons        pure vanilla extract
• 2 cups                  whole milk
• 1/2 cup                granulated sugar
• 5 tablespoons     unsalted butter

For the Caramel:

• 3 cups     granulated sugar
• 1/2 cup   water

Method:

1. Start the dessert off by making the pastry cream first. Create the pastry cream by first warming the milk in a medium saucepan over medium-low heat until it’s hot, but not boiling.
2. Meanwhile, whisk the egg, egg yolk, and sugar together until thick and pale. Add the corn starch and flour, and whisk again to combine. Pour 1/4 cup milk into the egg batter and whisk vigorously to combine. Slowly add the rest of the milk, continuing to whisk the mixture as you do.
3. Pour the mixture back into the saucepan, and continue to heat this mixture over medium-low heat. Whisk the entire time, and after about 5 to 7 minutes, you should see the cream really thicken up into a pudding-like consistency.
4. Take the cream off the heat. Add in the vanilla extract and whisk to combine. Place a sheet of plastic wrap directly onto the pastry cream to prevent a filmy layer from forming. Refrigerate the pastry cream until chilled.
5. Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone mat.
6. To create the pastry puffs, begin by heating the butter, water, sugar, and salt in a small saucepan over medium heat. Once the butter has melted and the mixture has come to a simmer, remove the saucepan from the heat.
7. Add in the flour and stir with a wooden spoon. Move the saucepan back over to low heat and continue to stir the mixture until the flour is completely incorporated and the dough no longer sticks to the bottom or sides of the pan. Remove the pan from the heat and turn off the stove.
8. Add in the eggs, stirring very well after each addition. You want to make sure each egg is mixed in well before adding another. The finished result should look like a thick paste.
9. Transfer the pastry dough to a pastry bag fitted with a star tip or round tip and pipes the dough into small 1 inch mounds onto the prepared baking sheet.
10. Bake the pastry puffs for 10 minutes at 425°F, then without opening the oven door, lower the heat to 375°F and bake the puffs for another 5 to 8 minutes, until the puffs are completely golden.
11. Turn the oven off and leave the oven door slightly open. Let the puffs rest in the turned off oven for about 10 minutes. Then remove and transfer them to a wire cooling rack to cool completely.
12. Take a small cake board, or create a round 5 to 6 inch cardboard shape and line it with parchment paper. Temporarily set aside.
13. Once the pastry puffs are cooled, fill a pastry bag with the chilled pastry cream. Poke the bottom of each pastry puff with your pastry tip to create a small hole. Insert the pastry cream into the puff through this hole. Repeat for all the pastry puffs.

INGREDIENTS:

• 30 ml    Champagne or Sparkling wine
•  30 ml   Freshly squeezed orange juice
•  10 ml    Simple syrup
•  Dash     Angostura bitters
•  10 nos   Ice cubes

Instructions:
1. Fill a champagne flute with ice.
2. Take a cocktail shaker; add dash of Angostura bitters, sugar syrup & orange
juice.
3. Remove the ice from the flute and pour the cocktail into the glass.
4. Add 30 ml of Champagne to the cocktail.
5. Stir gently.
6. Garnish with a slice of orange, if desired.
Tips:
Use high-quality champagne and fresh orange juice for the best flavour.
Adjust the ratio of champagne to orange juice to your taste.
You can also add a splash of Grand Marnier or Cointreau for extra flavour.
Perfect for brunch or special occasions!

A dedicated, sincere, and talented student, Ms.PRATHIMA  BCTCA 6Th sem, has been selected as “Chef of the Day.” She is a focused and hardworking individual who is constantly striving to achieve success in her class. Her passionate pursuit of culinary excellence, coupled with her organised approach and unwavering commitment to learning, has earned her this prestigious recognition at IIHMCA.

Ingredients:

• 1 kg Cod    fish fillet
• 08 gms      Black pepper crushed
• 05 gms      Salt
• 10 gms       Paprika powder
• 1 no            Juice from lemon
• 900 gms    Russet Potatoes    
• 50 gms      Butter
• 5 lit             Canola oil for deep frying
• 450 gms    Refined flour
• 10 gms       Baking powder
• 450 ml       Beer or Ale

Method:

1. Heat Oil: Add oil to a deep pot—about 1-2 inches full–and heat oil to 350 degrees F.
2. Prepare Fish:Depending on the size and shape of your fillets, cut them into strips that are long and at least 1 inch wide. Lay the fish fillets on a paper towel and pat dry. Season them generously with sea salt, paprika and pepper and then dredge each filet in a little bit of flour.
3. Make Batter: In a large bowl, mix the flour, corn starch, baking powder, paprika, salt and pepper. Whisk in the beer to the flour mixture and continue mixing until you have a slightly thick, smooth batter.
4. Batter and Fry:  Dip prepared fillets into the batter and use a spoon if needed to help coat the entire fillet. Working in small batches so you don’t overcrowd the pans, carefully lower a few dipped fillets at a time into the hot oil. Fry for approximately 5-7 minutes, turning occasionally, until the batter is crisp and golden and the fish is perfectly cooked. Keep in mind the fish will continue to cook a little more as it cools off on the paper towel.
5. Rest: Once cooked, remove the fillets from the hot oil and drain on paper towels. You can keep the cooked fish warm in a 200 degree oven while you cook it all, if you want.
6. Serve: Use the same pot of hot oil to make French fries using the russet potatoes. Serve with tartare sauce and malt vinegar, for dipping.

Mr.ANIRUDH of BCTCA 6th sem , with an innate talent for cooking and an impressive command over diverse culinary techniques, the student has proven to be a truly an expert in the kitchen. His exceptional culinary knowledge and passion for food have rightfully earned him the title of “Chef of the Day” at IIHMCA.

Ingredients:

250 gms         Carrots
75 gms            Onions
3 nos               Green chilies
08 gms           Turmeric powder
5 gms              Sambar powder
50 gms            Coconut grated
06 gms            Salt
Tempering:
15 ml               Vegetable oil
3 gms              Asafoetida (Hing)
2 nos               Dry chilies
5 gms              Cumin seeds
5 gms              Mustard seeds
2 sprigs           Curry leaves
Method:

1. Peel and chop the carrots into brunoise cut.
2. Chop onions finely and keep aside. Chop green chilies and keep aside.
3. Boil the carrots until fork tender. Set aside.
4. Heat oil in a kadai and add in the mustard seeds, cumin seeds, dried red chillies and curry leaves. Let it splutter. If you want it spicy, use a couple of chopped green chillies.
5. Add in one medium finely chopped onion and fry till soft. Add in the salt and a big pinch of asafoetida also called as hing. Add turmeric and sauté well.
6. Add in the boiled carrots and the fresh shredded coconut.
7. Add the sambar powder and briefly sauté for a minute and remove off heat.
8. Serve hot with sprinkling chopped coriander leaves, grated coconut and serve it with rice.

With her excellent culinary expertise, disciplined work habits, and dedicated pursuit of excellence, Ms. SHIVANI of  BHMCT 2nd sem  has been chosen as “Chef of the Day” at IIHMCA. Her impressive skills and commitment to her craft have truly earned her this distinction.

Ingredients: 

1 lit              Refined oil, to shallow fry
2 nos           Eggplant (brinjal), about 400 grams, sliced into 3/8-inch rounds
Tomato Sauce:

55 gms        Onion paste,
15 gms         Ginger paste,  
30 gms        Garlic paste,  
400 gms      Tomato,   
8 gms           Salt, or to taste
4 gms           Red chilli powder, mild

Yogurt Sauce:

500 gms        Yogurt, hung in a muslin cloth to drain till reduced by half in volume
5 sprigs         Coriander leaves, chopped
10 gms           Lime juice
10 gms          Garlic paste
12 gms           Chaat masala

Method:

1. Fry eggplant (Brinjal): Pour oil, enough to shallow fry eggplant, into a frying pan over high heat. Once the oil is hot but not smoking, carefully place slices of eggplant in a single layer into the pan. Fry till golden brown, 1 to 1½ minutes on each side, then remove with a slotted spoon. Place on kitchen paper napkins to drain. Set aside.
2. Make tomato sauce: Pour 30 ml of oil used to shallow fry the eggplant into a deep pan or kadhai over high heat. Once the oil is hot, slide in onion paste and sauté, till golden, about 4 minutes.
3. Add ginger paste, stir well, and toss in garlic paste, scraping the bottom of the pan while stirring. Sauté till brown, without burning the onion–garlic masala, about 1½ minutes. Tip in chopped tomato with any tomato juices that might have collected in the bowl. Stir for a couple of minutes and then add salt and red chilli powder. Continue to cook tomato mixture, stirring, till reduced to a thick sauce, about 25 minutes. Remove from heat and set aside.
4. Make yogurt sauce: Tip drained, thickened yogurt into a bowl and add coriander leaves, lime juice, and 1½ teaspoons garlic paste. Whisk well till smooth and reserve.
5. Place eggplant on dum: Place a large kadhai or other wide pan with a tight-fitting lid on low heat. Position fried eggplant in a single layer without overlapping and sprinkle generously with chaat masala powder. Ladle 1 to 2 tablespoons tomato sauce (or to taste) on each slice of the eggplant, spreading it with a spoon but being careful to ensure that the tomato sauce stays on the eggplant slice. Cover with the lid and give dum for 6 to 10 minutes. Remove from heat and carefully transfer slices to a serving platter. OR if you prefer to make this in an oven, preheat oven to 180º Celsius.
6. Place fried eggplant slices in a baking tray. Ladle 1 to 2 tablespoons tomato sauce (or to taste) on each slice of eggplant, spreading it with a spoon but being careful to ensure that the tomato sauce stays on the eggplant slice. Cover tightly with foil and give dum by placing in the preheated oven for 6 to 8 minutes. Remove from heat and carefully transfer slices to a serving platter.
7. Top each slice with a large dollop of the reserved yogurt sauce and serve immediately, with the remaining yogurt sauce on the side.

As a highly skilled and passionate culinary enthusiast, Mr.DHIREIN of BCTCA 2nd sem  has shown unparalleled dedication in mastering the art of cooking. His expertise in the kitchen, combined with his innovative flair, has made him a standout choice for the “Chef of the Day” honour at IIHMCA.

Ingredients

• 400 gms        Puff pastry at room temperature
• 100 gms        Raw Sugar
• 20 gms          Brown Sugar
• 10 gms          Cinnamon powder

Method:

1. Preheat the oven to 200C. Line a baking tray with parchment paper.
2. Roll out the puff pastry into a rectangle about 14″ * 12″.
3. Sprinkle the brown and raw sugars and cinnamon powder on the dough, keep 20 gms raw sugar for a later. Lightly press the sugar and cinnamon into the dough, using a rolling pin.
4. Starting with one long side, start rolling the dough tightly until the center. Repeat on the other side.
5. Chill the log for at least 20 minutes.
6. Cut into 1/4″ thick slices and place on the baking tray. Sprinkle the saved raw sugar over the cookies. And lightly press it.
7. Bake for 15-20 minutes or until the pastry is all puffed up and golden brown in colour.
8. Transfer the cookies onto a cooling rack and allow them to cool completely before transferring to an air-tight container. 

Mr.NITHIN REDDY  of BCTCA 6TH 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:

100 gms          Raw green papaya flesh (julienned)
50 gms            White onions (sliced)
2 nos                Thai snake beans
2 nos                Clove garlic (peeled)
2 nos                Green chilli (crushed)
15 gms             Dried shrimp
40 gms             Long beans (cut into 3cm lengths)
30 gms             Roasted unsalted peanuts
8 gms               Soft palm sugar
12 ml                Lime juice
10 ml                 Fish sauce
4 nos                 Cherry tomatoes (halved)

METHOD:

1. Place the garlic and green chili in a mortar and use the pestle to crush.
2. Add the shrimp, snake beans and long beans and pound a few times to bruise the beans.
3. Add the 1/2 peanuts and pound a few more times.
4. Add the palm sugar and lightly grind until it has dissolved, then add the lime juice and fish sauce.
5. Add the cherry tomatoes and pound lightly.
6. Add the papaya and sliced onions and pound lightly, then mix well with a spoon.
7. Garnish with roasted crushed peanuts and sesame seeds.
8. Serve in the papaya boat.

 The student, Mr. KEERTHI VASAN Of BCTCA 6th 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:

• 5 gms          kosher salt  
• 250 gms.    Pad thai noodles
• 15 ml           Lime juice
• 20 gms       Brown sugar
• 10 ml          Fish sauce
• 5 ml            Soy sauce
• 3 gms         Cayenne pepper
• 15 ml          Vegetable oil
• 1 no             Bell pepper, thinly sliced
• 2 nos          Garlic cloves, minced
• 2 no            Eggs, lightly whisked
• 350 gms     Shrimp
• 10 gms       Ground black pepper
• 2 nos          Green onions, thinly sliced on a bias
• 50 gms       Roasted peanuts, chopped

METHOD:

1. In a large pot of salted boiling water, cook noodles until tender, 7 to 10 minutes or until tender. Drain and set aside.
2. In a small bowl, whisk together lime juice, brown sugar, fish sauce, soy sauce, and cayenne pepper. Set aside.
3. In a large nonstick pan over medium-high heat, heat oil. Add bell pepper and cook until tender, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute more.
4. Add the shrimp and season with salt and pepper. Cook until pink, about 2 minutes per side.
5. Push the shrimp and vegetables to one side of the pan and pour in the egg. Scramble until just set then mix with the shrimp mixture.
6. Add the cooked noodles and toss until combined. Pour in the lime juice mixture and toss until the noodles are coated.
7. Top with green onions and roasted peanuts.

It is with great pride that Ms.LAWANIA , from BCTCA 2nd 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

For the Filling:

470 ml       Whole milk                           
5 ml            Vanilla            
6 no            Egg yolk
150 gms     Sugar                                  
55 gms       Cornstarch                            
14 gms       Unsalted butter   

For the Pastry:

240 ml         Water          
114 gms        Unsalted butter
2 gms            Salt                 
8 gms            Sugar                                   
125 gms        Refined flour                 
3 gms            Eggs   

For the Chocolate Glaze:

130 gms         Heavy cream                  
113 gms         Semi-sweet chocolate           

METHOD

• Preheat the oven to 210 c degrees.
• Line a sheet pan with parchment paper.
• In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat.
• When it boils, immediately take the pan off the heat.
• Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds.
• Return to the heat and cook, stirring, 30 seconds.
• Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed.
• With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl.
• Mix until the dough is smooth and glossy and the eggs are completely incorporated.
• The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
• Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them. You can also make fat dots if you want ti make smaller servings. You should have 8 to 10 lengths. If they look horrible like the ones pictured above, don’t worry! The egg wash will fix it.
• Egg Wash: In a bowl, whisk the egg and water together. Brush the surface of each éclair with the egg wash. Use your fingers to smooth out any bumps of points of dough that remain on the surface.
• Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
• Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each éclair (or just use your fingertip). Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the éclairs, using only just enough to fill the inside (don’t stuff them full).

For the Filling:

• In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy.
• Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 56 ml of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. 
• Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve.
• The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using. I whipped some cream up and folded it into my chilled custard to lighten the filling up, this is now technically called Ambassador Cream

For the Glaze:

• In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat.
• Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth.
• Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.
• Dip the tops of the éclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.