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Student who is selected for the Chef of the day is Mr.Naveen (BCT&CA 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: 200 gms Chana dal 150 gms Jaggery 55 gms Ghee 8 gms Green cardamom … Continue reading BOBBATLU
Mr. KUMAR ( BCTCA 3rd SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected him as the Chef of the Day. Ingredients 200 gms Bulgur wheat 350 ml Vegetable stock 15 gms Parsley 60 gms Tomatoes 50 gms Onions 15 gms Mint leaves 75 ml Olive … Continue reading TABBOULEH SALAD
INGREDIENTS: THYME AND RASPBERRY SYRUP (BLOOD SYRUP) 340 g Frozen raspberries 3 sprigs Thyme 100 g white sugar 120 ml Water 1 drop brown food coloring 67 ml … Continue reading FLAMING DRAGON’S BLOOD COCKTAIL
Student who is selected for the Chef of the day is Mr.SADATTULLAH (BCT&CA 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: 300 gms Maida flour 25 gms Khoya 5 gms Green cardamom 20 gms chopped … Continue reading MALPUA WITH RABDI
Mr.SAI UDAY ( BCTCA 6TH SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected him as the Chef of the Day. INGREDIENTS: 450 gms Chicken breast 150 gms Spinach, shredded 45 gms Butter 120 ml Chicken broth 120 gms Ricotta cheese 75 gms Parmesan cheese 25 … Continue reading Chicken Ravioli Pomodoro