Categories Recipes

BALU SHAHI

Ms.SRAVYA (BCTCA 5TH sem) is a dedicated and diligent, young aspirant who is exceptionally good at her culinary arts. IIHMCA has selected her as the Chef of the Day.

INGREDIENTS:

  • 450 gms Refined flour
  • 10 gms Cooking soda
  • 60 gms Ghee
  • 50 ml Curd
  • 3 gms Salt
  • 2 lits Oil, for frying

 

To make Sugar Syrup:

  • 600 gms Sugar
  • 20 ml Milk
  • 5 gms Elaichi powder
  • 300 ml Water

For the garnish:

  • 50 gms Cream
  • 50 gms Khoya
  • 2 nos Silver warq

Method:

  1. Mix flour and cooking soda in a large bowl. Add ghee to the flour and rub with fingers till it becomes crumbly.
  2. Whisk the curd and add it to the crumbled flour and mil well.
  3. Sprinkle with water, 5 ml each, and knead the dough till it is soft. It should still have flaky texture.
  4. Cover with a wet cloth and rest it for 1 hr.
  5. Divide the dough into small balls of 2 inches and start making rough shape.
  6. Green the hand with oil. Using the palm of hand, rotate the dough ball in clockwise direction to form the layers. Make a dent in the middle, using the thumb.
  7. Heat ghee or oil in a deep pan and bring it down to medium heat.
  8. Once the oil is hot, slide in the balu shahi dough balls, 4-5 at a time, and deep fry on low heat initially. Once the balu shahi will start floating as they start cooking.
  9. Flip it to the other side, and cook it till its golden brown.
  10. Remove from the oil and place it in a strainer. After frying all the balu shahis, rest it for a few minutes.
  11. In the meantime, mic sugar and water in a thick pan and boil it till sugar syrup reaches one string consistency.
  12. Add milk to the syrup and all it to boil for some time.
  13. Scum off impurities and clear the syrup.
  14. Soak the balu shahis in the syrup for 30 mins and drain the syrup out and place the balu shahis in a tray put up at an inclined position.
  15. Continuously coat the balu shahi with the drained sugar syrup.
  16. Arranged the balu shahi in a tray and garnish with slivers of pistachio khoya cooked in cream.

 

Categories Recipes

Whiskey Sour

Ms.SREELAKSHMI( BHMCT 3rd sem ) is a budding Bartender who is keen to make her career in Bar outlet. She has been nominated by Indian Institute of Hotel Management and culinary arts as the Bartender of the day.

Ingredients:

  • 60 ml Bourbon Whiskey
  • 05 ml Lemon juice, freshly squeezed
  • 15 ml simple sugar syrup
  • 15 ml Egg white (optional)
  • 100 gms Ice cubes

 

Garnish: 

  • Few drops Angostura bitters

Method:

  1. Add bourbon whiskey, lemon juice, simple syrup and egg white, if using, to a shaker, and dry-shake for 30 seconds without ice.
  2. Add ice and shake again for 15–20 seconds, until well-chilled.
  3. Strain into a martini glass over fresh ice, or into a coupe without ice.
  4. Garnish with 3–4 drops of Angostura bitters.
Categories Recipes

TTEOK BOKKI

Student who is selected for the Chef of the day is Mr. ROBIN (BHMCT 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:

300 gms       Korean rice cakes (tteok)
500 ml          Water
75 gms          Korean red pepper paste (Gochujang)
60 ml            Soy sauce
30 gms         Sugar
20 gms         Garlic minced
5 gms           Korean red pepper flakes (Gochugaru)
30 ml           Vegetable oil
2 nos            Green onions, sliced
5 gms           Sesame seeds for garnish
Method : 

  • Soak the rice cakes in warm water for about 30 minutes to soften them.
  • In a pot, bring water to a boil and add the soaked rice cakes.
  • Cook until the rice cakes are tender.
  • In a separate bowl, mix together gochujang, soy sauce, sugar, minced garlic, and gochugaru to make the sauce.
  • In a pan, heat vegetable oil and add minced garlic and sauté for few mins.
  • Now add the sauce mixture to the pan and cook for couple of minutes.
  • Add the cooked rice cakes to the pan, coating them evenly with the sauce.
  • Cook on medium heat until the sauce thickens and sticks to the rice cakes.
  • Garnish with sliced green onions and sesame seeds before serving.
Categories Recipes

DRY FRUIT LADOO

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:

  • 250 gms Dates, chopped  
  • 100 gms Almonds, chopped
  • 50 gms Raisins
  • 15 gms Cashew nuts
  • 50 gms Dry fig
  • 10 gms Desiccated coconut
  • 3 nos Green cardamom, powdered with 5 gms sugar

METHOD:

  1. Start by roasting the almonds in a pan until they get browned. Set aside.
  2. Roughly chop the dates and figs.
  3. Lightly crush the cardamom pods in a mortar-pestle. Then remove the peels and add 5 gms of sugar and then crush the seeds coarsely. Set aside.
  4. In a spice grinder, add the chopped dates, half of the figs, cashews, raisins, ½ of the roasted almonds, desiccated coconut and the coarsely powdered cardamom powder.
  5. Grind to a coarse mixture and spread on a tray or plate or take the mixture in a bowl.
  6. Add the almonds, chopped fig and
  7. Make small balls from your hands and the dry fruits ladoo are ready.
Categories Recipes

FISH & CHIPS WITH TARTARE SAUCE & MUSHY PEAS

Ms. KOMAL ,an aspiring student in her FPP, is remarkably dedicated and diligent. She stands out as an exceptional talent in the field of culinary arts and Indian institute of Hotel management and culinary arts nominating her as a chef of the day.

INGREDIENTS:

For Fish marination:

  • 6 nos Fish fillets (Cod or Haddock)
  • 15 gms Salt
  • 10 gms Black pepper crushed
  • 20 ml Lemon juice

 

For batter:

  • 150 ml    Beer
  • 200 gms Refined flour
  • 10 gms Salt
  • 5 gms Black pepper crushed

For Chips:

  • 200 gms Potatoes
  • 10 gms Salt
  • 2 lit Oil

For Tartare sauce:

  • 200 ml  Mayonnaise
  • 20 gms Gherkins
  • 20 gms Capers
  • 10 gms Dijon Mustard
  • 12 gms Parsley
  • 5 ml    Lemon juice
  • 3 gms Salt
  • 5 gms Black pepper

Method :

  • Clean and wash fish and pat dry it.
  • In a bowl, whisk together flour, beer, salt, and pepper to create a smooth batter. Keep the batter aside for 30 mins.
  • Marinate the fish with salt, pepper, lemon juice.
  • Dip each fish fillet into the batter, ensuring it’s fully coated.
  • For Chips, wash and peel the potatoes and cut them into baton strips.
  • Rinse the potato strips in cold water and pat them dry.
  • Fry them in hot oil until golden brown. Season with salt.
  • For making the fried fish, heat vegetable oil in a pan for frying.
  • Dip each fillet in the batter, and lift it up so that it is evenly coated.
  • Put the fish in hot oil and fry till it is golden and crispy, it will take around 7-10 mins. Place on paper towels to absorb excess oil.
  • Tartare Sauce: In a bowl, mix together mayonnaise, chopped capers, chopped gherkins, Dijon mustard, chopped parsley, salt, pepper, and lemon juice. Adjust seasoning to taste. Mix well.
  • Serve the fish and chips hot with a side of tartare sauce.
Categories Recipes

KAJU KATLI

Student who is selected for the Chef of the day is Mr. SYED ABRAR (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:

  • 650 gms Cashew nuts
  • 300 gms Sugar
  • 150 ml Water
  • 20 ml Ghee
  • 4 gms Cardamom powder

 

METHOD:

  1. Take cashew nuts and blend to a fine powder. Make sure to pulse and blend else, the cashew will release oil and turns into a paste.
  2. Sieve the cashew powder making sure there are no lumps. Keep aside.
  3. In a large kadai take   sugar and water.
  4. Stir well and dissolve sugar. Boil for 5 minutes or until 1 string consistency is attained.
  5. Add in powdered cashew and mix well.
  6. Stir continuously until the mixture is well combined and smooth paste is formed.
  7. Now add  ghee and cardamom powder. Mix well.
  8. Continue to cook until the mixture turns smooth paste and starts to separate pan slightly. do not overcook, as the burfi will turn hard.
  9. Transfer the mixture on to the butter paper. Make sure to grease the butter paper with ghee.
  10. Now fold using a spatula until the mixture thickens forming dough.
  11. Once the dough is formed, knead slightly, to form soft dough.
  12. Place the cashew dough between butter papers and roll using a rolling pin.
  13. Roll slightly thick making sure it’s uniform.
  14. Now grease with ghee and apply silver leaf or silver vark. Applying varq is optional.
  15. Now cut into diamond shape or shape of your choice.
  16. Finally, enjoy kaju katli for a month when stored in an airtight container.
Categories Recipes

Chicken Karaage

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.
Categories Recipes

MOONG DAL PAKODA

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.
Categories Recipes

DAL KACHORI

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.
Categories Recipes

AMARKHAND

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.