Potato Leek Soup

No. of Portions: 04 Ingredients 250 gm potatoes, diced to 2 cm 100 gm leeks, only greens 15 gm butter 500 ml chicken stock salt & white pepper powder Method: Slice and wash leeks. Sauté leek in butter, add potatoes and stock. Simmer until potatoes are cooked, blend it pass it through the strainer. Season…

Mexican Fiesta

MIT’s college fest is unlike any other I have ever heard of. Usually, a college festival includes a lot of dancing, singing, art, modelling and a bout of talent floating about. Yet, a cooking event never takes the center stage or even a dainty corner anywhere in a fest. With Revels in full swing, MIT…

Avial

No. of portions: 04 Ingredients 200 gm each – carrots, beans, raw banana, drumsticks, white pumpkin 150 gm snake gourd 30 gm curry leaves 50 gm turmeric powder 10 gm salt 100 gm coconut, grated 50 gm cumin 300 ml coconut oil 20 gm chillies 30 gm garlic 100 gm shallots 200 gm curd Method…

Appam with Stew

Appam No. of portions: 04 Ingredients: 1 kg raw rice 800 ml water 10 gm sugar 5 gm salt 250 gm coconut milk Method: Clean rice 3 – 4 times and soak for 3-4 hours. Use a wet grinder to make a fine paste of the rice. Do not add too much water. Use one…

Carrot Cabbage Thoran

No. of portions: 04 Ingredients: 600 gm carrots, finelychopped 1 kg cabbage, shredded 500 gm coconut, grated 50gm turmeric 20 gm chillies, chopped 10 gm mustard seeds 10 gm dried red chilli 10 gm curry leaves 100 ml coconut oil 30 gm shallots 10 gm salt Method: Blanch carrots. Crackle mustards in oil and add…

Grilled Chicken with Barbecue Sauce & Sauteed Potatoes

Barbecue Sauce No. of portions: 04 Ingredients 100 g Onions, Finely Chopped 1 Clove of Garlic, Chopped 60 ml Oil 60 ml Vinegar 150 ml Tomato Puree 60 ml Honey 250 ml Brown Stock 4 tbsp Worcester Sauce 1 tsp Dry Mustard Pinch of Thyme Salt Method: Sweat onion and garlic in the oil without colour…

Tomato Soup

No. of portions: 04 Ingredients 50 gm Butter, Margarine or Oil 25 g Bacon Trimmings (Optional) 100 g Onions, diced 100 g Carrot, diced 50 g Flour 100 g Tomato Puree 1.5 litres Stock Bouquet Garni Salt, Pepper Croutons 1 Sliced Stale Bread 50 g ButterMethods: Melt the butter, margarine or oil in a thick…

Tangdi Kebabs

In Indian, we learnt to operate the tandoor to make kebabs and tikkas. One perk of a culinary institute is learning all the complex machinery of tandoors and salamanders and combi ovens etc. The red marination of the tangdi can also be used in tandoori tikkas. Red Marination Ingredients: 500 gms Hung Curd 25 gm…

Vegan Fudge with Cashew Crackle

As a culinary student, we learn that science plays a very important in cooking. This week in Science of Cooking, we had the leeway to create anything we want with the ingredients available on hand We came up with a simple vegan fudge and used caramelized cashews for the texture or crunch factor that takes…

Reawakening

As I lay in bed, contemplating over the tumultuous year that just went past me, it got me thinking. Getting into a new college in a new city is quite exhilarating. It also requires a leap of faith. Taking this plunge, I have only gotten infinitesimal rewards in return. I can barely remember the first…