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Chef of the day: Rajat (BCT&CA 6th sem) Ingredients : 1 KG Skinless, chicken breasts or thighs, cut into ½ – ¾ -inch cubes 20 ml Vegetable oil 8 no Chinese dried red chilies, split length wise and seeds removed 10 gms Sichuan peppercorns 4 no Garlic cloves, minced 12 gms Fresh ginger, minced 4 … Continue reading KUNG PAO CHICKEN
Gueridon preparation of the day: T NIKITHA (BHM&CT 6th sem) Ingredients 6 table spoons mayonnaise (or plain Yogurt) 1 tablespoon lemon juice 1/2 teaspoon kosher salt pinch freshly ground black pepper 2 sweet apples, cored and chopped 1 cup seedless red grapes, halved, or 1/4 cup raisins 1 cup thinly sliced celery 1 cup chopped, … Continue reading Waldorf salad
Chef of the day: Nisha sharma(BCT&CA 2nd sem) INGREDIENTS 500 gms Cottage Cheese / Paneer 55 gms Ginger garlic paste 10 gms Garam masala powder 10 gms Red Chilli powder 15 gms Turmeric powder 10 gms Fennel powder 10 gms Cumin powder 05 gms Methi powder 05 gms Kasuri Methi 12 gms Salt 15 gms … Continue reading ACHARI PANEER TIKKA
Chef of the day: T VENKATESH ( BHM&CT 2nd Sem) Ingredients 2.3 kgs Whole chicken with skin For Marination 50 ml … Continue reading CLASSICAL ROAST CHICKEN WITH VELOUTE AND GRILLED VEGETABLES
Chef of the day: Shravya ( BCT&CA 2nd Year) Ingredients: 500 gms Sesame Seeds 450 gms Jaggery 125 gms Oats 25 ml Ghee 25 gms Almonds 25 gms Cashew nuts 25 ml Milk 5 gms Green Cardamom Method: Dry roast sesame seeds in a heavy … Continue reading TIL KE LADDU