107.7 The Bronc’s Rider Student Top Chef is Back!

107.7 The Bronc’s Rider Student Top Chef is back and we’re giving students the chance to be a Daly Dining Hall influencer. Enter your favorite viral recipe now through November 23!! For more information, click here!

Contestants have from Tuesday, October 27 to Monday, November 23 at 11:59 p.m. to submit their recipes! Contestants are free to create anything their heart desires off of their For You Page! From sweet treats to savory dinners, our chefs can pull any viral recipe and create it! For a full list of rules and prizes, click here!

 Check out the current recipes below! To see YOUR recipe listed, submit here!

Sara Kulkarni: Viral Dahi Chaat
Click Here to View This Recipe Reel!

Ingredients:

For the yogurt base:

1 cup plain hung curd (strained yogurt)

½ cup thick plain yogurt

½ teaspoon kala namak (Indian black salt)

½ teaspoon chaat masala

For the toppings:

1 medium potato, approximately 150 grams

½ cup cooked mixed sprouts, thoroughly drained and cooled

½ teaspoon chaat masala

⅛ teaspoon red chili powder

4 teaspoons prepared sweet tamarind chutney

4 teaspoons prepared spicy cilantro-mint green chutney

1 tablespoon fine sev (crispy chickpea-flour noodles)

¼ cup pomegranate seeds

¼ cup chopped fresh cilantro

Steps:

1. Place the potato in a saucepan and cover with water. Bring to a boil, then simmer for approximately 15–20 minutes, or until fork-tender. Drain, allow to cool, peel, and cut into small cubes.

2. In a bowl, whisk together the hung curd, thick yogurt, kala namak, and ½ teaspoon chaat masala until smooth.

3. In a separate bowl, toss the cooled potato cubes with the remaining ½ teaspoon chaat masala and the red chili powder.

4. Divide the yogurt mixture evenly among 12 small tasting cups or shallow bowls.

5. Top each portion with equal amounts of the cooked, cooled sprouts and seasoned potatoes.

6. Drizzle the sweet tamarind chutney and green chutney evenly over the portions.

7. Garnish with pomegranate seeds and chopped cilantro. Keep refrigerated until serving.

8. Just before serving, sprinkle with sev and serve each portion with two papdi crackers.

Preparation for a Larger Crowd
Multiply all ingredient quantities proportionally for the required number of portions. Prepare the yogurt base and cooked toppings in advance and keep refrigerated. Assemble in small batches, adding sev and papdi immediately before serving to preserve their crunch.

Dietary and Allergen Information
Vegetarian and egg-free when prepared with the specified ingredients. Contains milk and wheat. No peanuts or tree nuts are intentionally included; all packaged ingredients must be checked for compliance with Daly Dining Hall’s nut-free requirements.