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INGREDIENTS : 250gms moong dal 150gms ghee 200 ml water 250 ml milk 25 gms chopped almonds 200 gms sugar 100 gms Khoya 5 green cardamom 10 gms pistachios 25 gms chopped cashews 1 gm Saffron Chef of the day: Sai teja (BCTCA 4th sem) FOR GARNISH : 1 piece Chandi Warq 10 gms Almond … Continue reading MOONG DAL HALWA
Ingredients: 4 ripe Bananas, peeled 150 gms Plain flour 12 gms Cooking soda 5 gms Salt 5 gms Cinnamon powder 175 ml Milk 1 liter Oil, for frying 150 gms Powdered sugar, for coating & caramelizing Chef of the day: Ramesh Singh (BCTCA 6th sem) Method: In a bowl, add the flour, cooking soda, … Continue reading BANANA FRITTERS
INGREDIENTS: FOR BOTTOM LAYER: 300 g (10 oz.) glutinous rice, soak for 30 minutes in water 200 ml thin coconut milk (100 ml coconut milk plus 100 ml water) 2 pandan leaves, optional 1 teaspoon salt FOR TOP LAYER: 200 ml thick coconut milk or coconut cream 2 large eggs plus 2 egg yolks 170 … Continue reading KUIH SERI MUKA ( PANDAN RICE LAYED CUSTARD PUDDING)
INGREDIENTS: FOR THE SAMBAL GORENG • 100 gms Tomatoes chopped • 25 gms Bird eye chilies chopped • 100 Large shallot chopped • 10 gms Garlic chopped • 12 gms Fresh chopped galangal • 10 gms Fresh chopped lemongrass • 10 gms Shrimp paste FOR THE UDANG BALADO (SPICY SHRIMP) • 30 ml Vegetable oil … Continue reading UDANG BALADO
INGREDIENTS: • 6 sheets Sushi seaweed aka nori • 1 batch Prepared sushi rice • 200 gms Sushi-grade raw salmon or desired raw fish of choice • 100 gms Cream cheese sliced into strips • 1 no Avocado sliced • soy sauce for serving • 5 gms Wasabi for serving Chef of … Continue reading SUSHI