Author Archives: staff

Introduction

French Palmiers are delightful, crispy, caramelized pastries made using puff pastry and sugar. Known for their iconic heart shape, these buttery treats are light, flaky, and irresistibly sweet. Perfect for tea-time or as a quick dessert, they showcase the beauty of simple ingredients transformed into an elegant delicacy.

Ingredients

• 400 gms Puff pastry (at room temperature)
• 100 gms Raw Sugar
• 20 gms Brown Sugar
• 10 gms Cinnamon Powder

Method

1. Preheat the oven to 200C and line a baking tray with parchment paper.
2. Roll out the puff pastry into a rectangle about 14″ x 12″.
3. Sprinkle raw sugar, brown sugar, and cinnamon powder evenly over the dough. Reserve 20 gms raw sugar for later use.
4. Lightly press the sugar mixture into the dough using a rolling pin.
5. Roll one long side of the dough tightly towards the center. Repeat with the other side until both rolls meet in the middle.
6. Chill the rolled dough for at least 20 minutes.
7. Cut into 1/4″ thick slices and place them on the prepared tray.
8. Sprinkle the reserved sugar on top and gently press.
9. Bake for 15�20 minutes until golden brown and crisp.
10. Transfer to a cooling rack and allow to cool completely before storing in an airtight container.

Chef Tips

• Ensure puff pastry is cold but pliable for best results.
• Do not overfill with sugar to avoid burning.
• Flip palmiers halfway through baking for even caramelization.
• Chilling helps maintain shape while slicing.

Serving Suggestions

• Serve with hot tea or coffee.
• Pair with chocolate sauce or fruit compote.
• Ideal as a light dessert or snack.

Chef of the Day

Mr. Dhirein, a student of BCTCA 2nd semester, has demonstrated exceptional culinary skills and a deep passion for cooking. His expertise in diverse culinary techniques and dedication in the kitchen have earned him the prestigious title of “Chef of the Day” at IIHMCA.

Join IIHMCA

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Introduction 

Pan-fried prawns with pickled vegetables is a light, vibrant dish that pairs juicy, golden-seared prawns with crisp, tangy vegetables. The rich, slightly sweet flavor of the prawns is balanced by the refreshing acidity of quick pickles, creating a simple yet elegant combination that highlights freshness and contrast in every bite.

INGREDIENTS

• Channa dal             -200gm
• Onions                    – 75 gms
• Ginger                     -25 gms
• Green chillies         -30 gms
• Coriander                -1 bunch
• Mint                         -1 bunch
• Turmeric powder  – 8 gms
• Salt                           – To taste
• Oil                             -For frying

METHOD:

1. Wash and soak the channa dal overnight.
2. Chop onions and green chilies and keep aside.
3. Chop coriander & mint leaves and keep aside.
4. Grind the soaked channa dal coarsely.
5. Add the chopped ginger, half of the chopped green chillies, half of the coriander & mint to the channa dal and grind.
6. Shift the ground channa vada mix into a bowl, and then mix the other half of the coriander and mint leaves.
7. Add the chopped onions and other half of the chopped green chilies and mix well.
8. Add salt and shape into round patties.
9. Heat oil in a kadai till it is medium hot.
10. Deep fry the patties till half cooked.
11. Take it off the fire and drain it. Refry them until golden brown colour.
12. Keep them in a colander and drain the excess oil out.
13. Serve it hot with coconut chutney.

Chef Tips

• Dry the prawns well before cooking—moisture prevents a good sear and can make them rubbery.
• Use high heat + quick cooking (1–2 minutes per side). Overcooking is the fastest way to ruin prawns.
• Season lightly with salt just before cooking; add garlic, chili, or a touch of butter at the end for aroma.
• For the pickled vegetables, balance acid (vinegar), sweetness, and salt—they should taste bright, not harsh.
• Let the pickles sit at least 15–20 minutes so flavors develop but still stay crisp.
• Finish prawns with a squeeze of fresh lemon or a splash of the pickling liquid to tie flavors together.

 Serving Observation 
Serve the golden, lightly crisp prawns hot alongside chilled, tangy pickled vegetables for contrast. The dish should feel vibrant—warm, savory prawns balanced by crunchy, refreshing acidity, with clean plating and a pop of color.

chef of the day

The student, Mr.E.Abhiram of BCTCA 2 ND SEM is selected as “Chef of The day” for his disciplined work ethic, attention to detail, and extensive culinary knowledge have earned him this title at IIHMCA.

Join IIHMCA Hyderabad

Begin your journey in culinary arts and hospitality with Indian Institute of Hotel Management and Culinary Arts and build a successful career in the industry.

Introduction

This aromatic Caramelized Onion Spiced Basmati Rice is a simple yet elegant preparation that highlights the richness of whole spices and the sweetness of golden-browned onions. The balance of flavors makes it a perfect accompaniment to a variety of Indian dishes or even enjoyable on its own.

INGREDIENTS:

• 600 gms Basmati rice
• 5 nos Green cardamom, crushed slightly
• 5 gms Cloves
• 10 gms Black pepper, crushed
• 3 inches Cinnamon stick
• 15 gms Ginger garlic paste
• 20 gms Sugar
• 20 ml Ghee
• 100 gms Onion, sliced
• 2 lit Water
• 5 gms Salt, as required

METHOD:
1. In a container, soak the rice for about half an hour. After 30 minutes, drain the water and
keep the container aside.
2. Slice the onions very thin. Add salt and keep it aside.
3. Take a heavy bottomed pan, and heat the ghee in it. Once hot, add the cardamom,
cinnamon sticks, cloves, and black pepper to it and fry them. Keep stirring.
4. Squeeze the water off the onions, and add the sliced onions to the pan and keep stirring till
they become slightly brown.
5. Next, add the sugar and let it caramelize the onions and the spices. Keep stirring till the
mixture turns brown.
6. Once done, reserve some onions for later use. Add the soaked basmati rice to the pan and
water one after another to the pan. Add some salt and stir again.
7. Cover the pan and let the rice get cooked in high flame till water gets completely absorbed.
8. Sprinkle more water if required. Now put the flame to low and cover and cook further for 10
mins.
9. Once done, transfer the rice to a serving platter and garnish with the reserved caramelized
onions.

Chef Tips

• Always soak basmati rice for at least 30 minutes to ensure longer, fluffier grains.
• Thinly slicing onions helps achieve even caramelization.
• Cook spices in ghee on medium heat to release maximum aroma without burning.
• Add sugar carefully—it enhances the caramelization but should not overpower the dish.
• Use a heavy-bottomed pan to prevent the rice from sticking or burning.

Serving Suggestions

• Serve hot with raita, dal, or a mild curry like paneer or chicken gravy.
• Garnish with fresh herbs like coriander or mint for added freshness.
• Pair with a simple salad and papad for a complete meal experience.

Chef of the Day

Congratulations to Mr. Ussain (FPP) from Indian Institute of Hotel Management and Culinary Arts for being selected as Chef of the Day He is recognized for his exemplary culinary skills, dedication, and passion for mastering the art of cooking. His commitment to continuous learning truly sets him apart.

Join IIHMCA Hyderabad

Begin your journey in culinary arts and hospitality with Indian Institute of Hotel Management and Culinary Arts and build a successful career in the industry.

Introduction 

Gajar Ka Halwa (carrot halwa) is one of India’s most beloved traditional desserts, especially popular during winter. Made with fresh red carrots, slow-cooked in rich milk and ghee, this sweet delicacy is known for its aromatic flavor, soft texture, and irresistible taste. Infused with cardamom and saffron, and garnished with nuts, it represents warmth, celebration, and comfort in every bite.

Ingredients:

•  8 to 9 nos Carrots/gajar
•  1 lit Full fat milk
•  60 ml Ghee/clarified butter
•  120 gms Sugar
•  20-25 nos whole cashews/kaju
•  12 gms Green cardamom/chotti elaichi
•  a pinch Saffron strands/kesar
•  15 gms Almonds
•  15 gms Raisins
  Method:
  1. Rinse, peel and grate the carrots.
  2. In a kadhai or deep thick bottomed pan put ghee and add the nuts and fry them till golden colour.
  Take them out and keep aside.
  3. In the same pan, add more ghee and add grated carrots.
  4. On a low to medium flame, stir till carrot is cooked, add sugar and mix well. Add 1 cup of water
  and cook.
  5. While the mixture is simmering on a low flame, keep on stirring in between.
  6. The grated carrots will cook and start to reduce and evaporate.
  7. In another pan, boil milk till it is reduced half.
  8. Once the carrots are 3/4 th cooked, add reduced milk to it.
  9. Add the ghee and powdered cardamom to the mixture.
  10. Stir well and continue to simmer and cook on a low flame.
  11. Towards the end, add the cashews, almonds, crushed saffron and raisins and simmer till all the milk is evaporated. switch off the burner.
  12. Serve gajar halwa hot.

Chef Tips 

• Use fresh, juicy carrots for natural sweetness and vibrant color.
• Always cook on a low to medium flame to enhance flavor and avoid burning.
• Reduce milk separately before adding—it gives a richer taste and saves time.
• Stir continuously to prevent sticking and ensure even cooking.
• Add ghee in stages for a perfect glossy texture and aroma.
• Lightly roast dry fruits in ghee for enhanced crunch and flavor.

Serving Suggestions

• Serve hot for the best taste and comforting experience.
• Garnish with extra chopped almonds, pistachios, or saffron strands for a festive touch.
• Pair with a scoop of vanilla ice cream for a modern twist 🍨
• Ideal for celebrations, family gatherings, or as a sweet ending to any meal.

Chef of the Day – Ms. Tanushree

IIHMCA proudly recognizes Ms. Tanushree (BCTCA 2nd Sem) as the Chef of the Day! 🌟
Her dedication, discipline, and exceptional culinary skills truly stand out. Her passion for creating delightful dishes like Gajar Ka Halwa reflects her commitment to excellence in the culinary arts.

Join IIHMCA Hyderabad

Begin your journey in culinary arts and hospitality with Indian Institute of Hotel Management and Culinary Arts and build a successful career in the industry.

Mr. Ganesh (BHMCT 2ND sem ) is a budding Bartender who is keen to make him career in Bar outlet. He has been nominated by Indian Institute of Hotel Management and culinary arts as the Bartender of the day.

Ingredients
1. 60 ml Tequila
2. 150 ml Freshly squeezed orange juice
3. 20 ml Fresh lime juice
4. 20 ml Agave nectar (or simple syrup)
5. 5 gms Coarse sea salt or margarita salt (rimming the glass)
6. As required Ice
7. 100 ml Chilled sparkling water (grapefruit-flavored)
8. 1 no Orange, orange peel, grapefruit, or lime slices (for garnish)

Instructions
1. Rub a lime wedge around the rim of two cocktail glasses. Dip the rims in coarse sea salt or
margarita salt.
2.  In a cocktail shaker, add tequila, orange juice, lime juice and agave nectar.
3. Add ice and shake until well chilled.
4.  Fill the prepared glasses with ice. Strain the shaken mixture into each glass.
5. Top with chilled grapefruit-flavored sparkling water to the glass.
6. Garnish with a slice of orange, orange peel, grapefruit or lime. Optionally, add fresh edible
flowers.
7.  Stir gently and enjoy.