Agriculture Insights, Trends and News

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

Student who is selected for the Chef of the day is Ms.SHIZA (BCT&CA 6th SEM) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. she is very talented student, always striving to perfect the art of cooking. Ingredients  500 gm Mutton Marination  25 gms Ginger garlic paste  5 gms Salt  8 gms Pepper … Continue reading YAKHNI LAMB CURRY

Student who is selected for the Chef of the day is Mr. Balakrishna (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: For the Ghevar batter 450 gms Maida    15 gms Gram flour 175 … Continue reading GHEWAR WITH RABDI