Ingredients

400g              Raw prawns

Do Chua Pickling Vegetables
100g              Carrot, peeled and julienned
200g Daikon, peeled and julienned
8g                  Salt

Do Chua Pickling Liquid
200ml            water
200ml            white vinegar
2 tbs.             caster sugar
200g cucumber, peeled and julienned
200g cherry tomatoes, quartered
1 red onion, thinly shaved
2 tbs.             Asian fried shallots
2 cups            coriander leaves, loosely packed
2 cups mint leaves, loosely packed

Sour Salad Dressing
2                    limes, juiced
30g                palm sugar
50g                fish sauce
1                    large red chilli, finely chopped

For the Do Chua pickled vegetables, rub the julienned daikon and carrot with the salt and allow to stand in a strainer for 20 minutes to extract excess liquids and soften. Rinse under running water and combine with the pickling liquid. Refrigerate for at least 1 hour.
For the prawns, split them lengthwise from the head down but leave them connected at the tail end. Poach in boiling salted water for 1-2 minutes until just cooked. Drain and set aside.
To make the dressing, grate the palm sugar into the lime juice and fish sauce and stir through the chopped chillies. Leave for at least 10 minutes to infuse. You may need to adjust the sweetness depending on the flavour of the limes.
To assemble the salad, toss the prawns, pickled vegetables (strained), cucumber, red onion, cherry tomatoes, mint and coriander together and dress with the dressing.
Scatter with the fried shallots and serve.

Ingredients

Pickled Vegetables

• 1 small daikon (about 10 oz/280g), peeled
• 1 large carrot, peeled
• 2 Persian cucumbers, peeled (half of an English cucumber or 2 small Japanese cucumbers work also)
• 1/2 cup (118ml) + 2 TBS rice vinegar
• 1/4 cup (48g) sugar
• 1 tsp fish sauce
• 1 tsp sesame oil

Soba Noodles

• 3 bundles of soba noodles (~13 oz/360g)
• 1/3 cup (~80ml) soba sauce (soba tsuyu)
• 2 TBS low-sodium soy sauce, add more to taste
• 2 tsp sesame oil

Pan-Fried Shrimp

• 1 lb (~450g shrimp), shelled
• 1 1/2 TBS olive oil for frying
• pinch of salt
• pinch of garlic powder

Garnish

• 1 large red bell pepper, thinly sliced
• 1 cup 95g shredded red cabbage
• 1 scallion, finely chopped
• sesame seeds

Instructions

1. Cut the daikon, carrot, and cucumbers into matchsticks. In a medium bowl, mix the vinegar, sugar, fish sauce, and sesame oil. Place the vegetables in the bowl, mix it with the liquid, and wrap the bowl with plastic wrap. Refrigerate for at least 3 hours or overnight.

1. To prepare the noodles, bring about 5 cups of water to boil in a large saucepan. Once the water boils, place the noodles in the saucepan. The noodles will curl naturally. When the water starts to boil again, reduce the heat to medium, and let the noodles cook for a few more minutes. When the noodles are done, drain and run the noodles under cold water.
2. Pour the noodles into a large bowl, and add the soba sauce, soy sauce, and sesame oil and mix.
3. To pan fry the shrimp, heat a skillet with the olive oil over medium-high heat. When the pan is hot, place the shrimp in one layer on the pan. Let it cook for a few minutes or until the shrimp start to turn orange and curl. Flip the shrimp onto the other side and let it cook for a few more minutes. Season the shrimp with a pinch of salt and garlic powder. Turn off the heat.
4. Serve the noodles with some shrimp, pickled vegetables, red peppers, cabbage, and the other garnish.

 

Chef Tips:

• Pat prawns dry before cooking
• Season lightly and sear quickly on high heat
• Avoid overcrowding the pan
• Use bright, acidic pickles to balance richness
• Finish with butter or a drizzle of sesame oil

Serving Suggestions:

• Serve prawns over a bed of pickled vegetables
• Add coriander or spring onions for freshness
• Pair with steamed rice or crusty bread

chef of the day

Chef of the day

This dish is presented by a student chef from Indian Institute of Hotel Management and Culinary Arts, showcasing expertise in classic baked desserts.

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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.prince  (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

30 ml White Rum

30 ml Cognac

30 ml Triple Sec

20 ml Fresh Lemon Juice

Method

Add all ingredients into a cocktail shaker.

Shake with ice and strain into a chilled old-fashioned glass.

Garnish

Lemon swirl

 

 

 

Introduction

The French Baguette is a classic bread from France, known for its long, slender shape, crisp golden crust, and soft, airy interior. Made using simple ingredients like flour, water, yeast, and salt, the baguette is a symbol of traditional French baking. Its distinctive texture is achieved through careful fermentation and precise baking techniques, making it a staple in daily meals and a perfect accompaniment to butter, cheese, or soups.

Ingredients

Stage 1: Sponge method

• 100g               Flour
• 3g                    Yeast
• 80ml               Warm water
• 10g                 Sugar

Stage 2: Final Dough

• 250g               Flour
• 7g                    Salt
• 40g                 Sugar
• 80ml               Water (adjust as needed)
• 50g                 Olive oil or butter
• 1 no                Egg 

Method:

1. Mix all sponge ingredients in a bowl until just combined.

 

1. Cover and let ferment at room temperature for 1–1.5 hours 

 

1. (or until bubbly   and nearly doubled).

 

1. Combine: Add the fermented sponge to the remaining flour, salt, sugar, oil, and egg.
2. Knead: Mix until a shaggy dough forms, then knead for 8–10 mins until smooth and elastic. 
3. First Rise: Cover and let rise for 45–60 mins until doubled.

Shaping & Proofing

1. Cut the dough 350gms and give shape
2. Final proof: Cover with a damp cloth and let rise for 45–60 min until puffy.
3. Bake at 190C for 20–25 min until golden and crisp.

Chef Tips

• Use bread flour
• Let dough ferment longer (better flavor)
• Don’t over-handle (keep air bubbles)
• Score before baking
• Bake hot with steam
• Cool before slicing

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Serving Suggestions

• utter + jam
• With cheese
• Sandwiches
• Garlic bread
• With soup

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Chef of the day

This dish is presented by a student chef from Indian Institute of Hotel Management and Culinary Arts, showcasing expertise in classic baked desserts.

---

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.

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Chef of the Day: Ms. Minnu Maria, BCTCA 2nd Semester, IIHMCA Hyderabad

Chettinad Kozhi Curry is a bold, spicy, and flavour-rich South Indian chicken preparation known for its aromatic masala and traditional cooking style. Originating from the Chettinad region of Tamil Nadu, this dish is celebrated for its deep flavours, freshly ground spices, and rich texture. This recipe has been showcased by Ms. Minnu Maria of IIHMCA Hyderabad for her exemplary culinary skills and creativity.

 

 

Main Ingredients

 Chicken (curry cut) – 1.5 kg

• • Oil – 250 ml
  • Salt – 20 g or to taste
  • Onions – 150 g, finely chopped
  • Tomatoes – 175 g, chopped
  • Curry leaves – 3 sprigs
  • Green chillies – 4 nos
  • Groundnuts – 50 g
  • Whole red chillies – 10 g
  • Whole garam masala – 10 g
  • Turmeric powder – 15 g
  • Fresh coriander leaves – for garnish
  • Lemon juice – as required for marination

  For the Chettinad Masala Paste

 Khus khus (poppy seeds) – 100 g

• • Sesame seeds – 50 g
  • Ginger-garlic paste – 100 g
  • Coriander seeds – 15 g
  • Dry coconut – 100 g
  • Fresh garlic – 15 g
  • Red chilli powder – 25 g
  • Turmeric powder – 15 g
  • Salt – to taste

 Method

 

1. 1. Clean and wash the chicken thoroughly.
   2. Marinate the chicken with salt, ginger-garlic paste, and lemon juice. Keep aside for 1 hour.
   3. Grind all the ingredients listed under the Chettinad masala paste into a smooth paste.
   4. Apply half of this prepared masala paste to the marinated chicken and allow it to rest further for better flavour absorption.
   5. Chop the onions and tomatoes. Keep the curry leaves ready.
   6. Heat oil in a heavy-bottomed pan and lightly sauté the marinated chicken. Remove and keep aside.
   7. In the same pan, add the whole garam masala and sauté until aromatic.
   8. Add chopped onions and curry leaves. Sauté until the onions turn golden brown.
   9. Add chopped tomatoes and cook for about 5 minutes until soft and pulpy.
   10. Add the chicken along with turmeric powder and mix well.
   11. Cook for 10 minutes, sprinkling water at intervals to prevent sticking.
   12. Add salt as required, cover with a lid, and cook until the chicken becomes tender and fully done.
   13. Adjust spice with extra chilli or pepper if required.
   14. Garnish with fresh coriander leaves and serve hot.

 

 

Chef Tips

 

• • Roast the masala ingredients lightly before grinding for enhanced flavour.
  • Use fresh curry leaves for authentic aroma.
  • Cook on medium to low flame for better absorption of spices.
  • A heavy-bottomed vessel gives a better finish and prevents burning.

 Serving Suggestions

 

• • Serve hot with steamed rice.
  • Pairs well with jeera rice, chapati, dosa, or South Indian parotta.
  • Can be served with onion salad and lemon wedges.

 Chef of the day

This dish was presented by Ms. Minnu Maria of BCTCA 2nd Semester, Indian Institute of Hotel Management and Culinary Arts (IIHMCA), Hyderabad, and she was recognised as the Chef of the Day for showcasing exemplary culinary skills, creativity, and technique.

 Join IIHMCA Hyderabad

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Introduction

Gulab Jamun is one of the most loved traditional Indian desserts, known for its soft, melt-in-the-mouth texture and rich sweetness. It is made from khoya (reduced milk solids) or milk powder, shaped into small balls, deep-fried until golden brown, and then soaked in a fragrant sugar syrup flavored with cardamom, rose water, or saffron.

Ingredients:

 200 gms                 Refined flour

50 gms                   Sooji

200 gms                 Khoya

5 gms                     Baking soda

200 ml                   Milk

1 ½ lit                    Ghee ( for frying)

6 nos                      Green Cardamom (powdered with sugar)

10 strands              Saffron

400 gms                 Sugar

500 ml                    Water 

Method :

1. Combine sugar and water in a pan and bring to a boil to create the syrup. Remove the scum and take it off from heat, add cardamom, and set aside to cool.
2. In a mixing bowl, combine flour, khoya, sooji, and baking soda. Mix gently to form a soft dough, avoiding over-kneading.
3. Cover and rest for 30 minutes.
4. Divide the dough into 30-35 portions and gently shape them into round balls.
5. Heat ghee on low flame and gently fry the balls until they turn golden brown.
6. Transfer the fried Gulab Jamuns into the cooled sugar syrup. Once all the Gulab Jamuns are added, bring the syrup to a boil again briefly, then remove from heat.
7. Serve the gulab jamun by garnishing with your slivers of nuts toppings

Chef Tips

• Always fry on low heat to ensure even cooking from inside.
• Do not over-knead the dough; it can make the jamuns hard.
• Ensure there are no cracks in the balls to prevent breaking while frying.
• The sugar syrup should be warm, not too hot, when adding the fried jamuns.
• Adding a few drops of rose water enhances the flavor.

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Serving Suggestions

• Serve warm for the best taste and texture.
• Garnish with slivered almonds and pistachios.
• Pair with vanilla ice cream for a modern twist.
• Perfect for festivals, celebrations, or after-meal desserts.

chef of the day

The student, Mr. LIKITH of BCTCA 6th 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.

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Join the Indian Institute of Hotel Management and Culinary Arts (IIHMCA), Hyderabad and build a successful career in culinary arts and hospitality.

Introduction

Focaccia Bread is a classic Italian flatbread known for its soft, airy texture and rich olive oil flavor. Topped with herbs, olives, and cherry tomatoes, this bread is perfect as a side dish, appetizer, or enjoyed on its own. Its signature dimples help absorb flavors, making every bite aromatic and delicious.

Ingredients:

• 500g                      Strong flour
• 10g                         Instant yeast
• 10g                         Salt
• 350g                      Warm water
• 20g                         Olive oil
• 5 gms                    Olives sliced
• 3 gms                    Rosemary
• 10 gms                  Cherry tomatoes
• 5 gms                    Coarse salt

METHOD:

1. Pre heat the over to 220° Celsius.
2. Sieve the flour and salt and make a well.
3. To warm water, add instant yeast, sugar and salt. Rest till it gets activated.
4. Dd the activated yeast to the flour. Add olive oil and warm water.
5. Knead the dough to a soft consistency.
6. Rest it for 1 hour till it rises well.
7. Knock the dough and roll it again and rest it further.
8. Roll the dough to a rectangle shape.
9. Grease the tray and dust it with flour.
10. Lift the rolled dough and place it on the tray.
11. Brush it with olive oil, by poking fingers in equal intervals.
12. Dimples should be formed. It should not be too deep.

Chef Tips

• Ensure the dough is well-hydrated for a soft texture.
• Do not over-dimple the dough; gentle indentations work best.
• Use good quality olive oil for enhanced flavor.
• Allow proper resting time for better rise and texture.

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Serving Suggestions

• Serve warm with soup or salads.
• Pair with olive oil and coarse salt for dipping.
• Can be used as a base for sandwiches or enjoyed as a snack.

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chef of the day

This dish is presented by Mr. Subhramanyam of BCTCA 6th Sem, whose exceptional culinary skills and passion earned him the title of “Chef of the Day” at IIHMCA, showcasing expertise in artisanal bread making.

Join IIHMCA Hyderabad

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Introduction

Bibimbap is a popular Korean rice bowl made with steamed rice, seasoned vegetables, meat, egg, and spicy bibimbap sauce. Known for its balance of textures, colours, and flavours, this dish is both wholesome and visually appealing. It is traditionally mixed well before eating, allowing every ingredient to blend beautifully.

 

Ingredients

Meat and Meat Sauce

• Beef mince – 100 g
• Chicken strips, boneless – 100 g
• Soy sauce – 8 ml
• Sesame oil – 15 ml
• Sugar – 12 g
• Minced garlic – 3 g

Vegetables and Other Ingredients

• Mildly seasoned spinach – 250 g
• Mildly seasoned bean sprouts – 350 g
• Shiitake mushrooms – 100 g
• Carrots – 120 g
• Fine sea salt – 4 g
• Steamed rice – 300 g
• Eggs – 4 nos
• Cooking oil – 12 ml
• Korean seasoned seaweed, shredded – 5 g

Bibimbap Sauce

• Gochujang or red chilli sauce – 15 g
• Sesame oil – 8 g
• Sugar – 8 g
• Water – 15 ml
• Roasted sesame seeds – 5 g
• Vinegar – 8 ml
• Minced garlic – 4 g

Method

1. Prepare all the ingredients separately before assembly.
2. Mix the beef mince and chicken strips with soy sauce, sesame oil, sugar, and minced garlic.
3. Marinate the meat for about 30 minutes to enhance the flavour.
4. Heat oil in a wok and cook the marinated meat on medium-high to high heat for 3 to 5 minutes until fully cooked.
5. Mix all the bibimbap sauce ingredients in a bowl and keep aside.
6. Prepare the spinach and bean sprouts lightly seasoned.
7. Rinse, peel, and julienne the carrots. Cook them in a little oil with some sea salt for 2 to 3 minutes.
8. Clean and thinly slice the shiitake mushrooms. Cook them in a little oil with sea salt for 2 to 3 minutes until done.
9. Prepare fried eggs, sunny side up.
10. Place steamed rice in a serving bowl.
11. Arrange the cooked meat, seasoned vegetables, shredded seaweed, and fried egg over the rice.
12. Add bibimbap sauce on top and serve.
13. Mix all the ingredients well before eating.

Chef Tips

• Arrange the toppings neatly for an attractive presentation.
• Do not overcook the vegetables; keep them slightly crisp.
• Adjust the bibimbap sauce according to spice preference.
• Serve immediately while the rice is warm.

Serving Suggestions

• Serve hot as a complete one-bowl meal.
• Pair with Korean soup or kimchi for an authentic touch.
• Mix thoroughly before eating for the best flavour.

Chef of the day

This dish is presented by IIHMCA Hyderabad Student Chef of the Indian Institute of Hotel Management and Culinary Arts (IIHMCA), Hyderabad, showcasing culinary skills in international cuisine preparation.

Join IIHMCA Hyderabad

Join the Indian Institute of Hotel Management and Culinary Arts (IIHMCA), Hyderabad and build a successful career in culinary arts and hospitality.