Thai - Bor Bor Banch Kang - IIHMCA, Hyderabad
Categories Recipes

Chicken Flat Noodle Porridge ( Bor Bor Banch Kang)

Thai - Bor Bor Banch Kang - IIHMCA, Hyderabad

Chicken Flat Noodle Porridge ( Bor Bor Banch Kang)This noodle soup make similar to bor bor sach moun the only thing different is you don’t use rice instead you use big flat noodle fresh or dried noodle. You can use chicken, hen, pork bone and shrimps. The chicken or Pork bone broth is the main ingredient in this recipe

  • 1 pkg of rice noodle (if you use dried noodle soak in water for few hours then wash and set aside) if you use fresh noodle separate and set aside.
  • 1/2 chicken or 1 hen wash set aside
  • 16 cups of water or chicken broth if you don’t have time, but it will take a lot of broth
  • 3 T of dried shrimp wash set aside
  • 2 T of salted dried cabbage (tang Chay)
  • 2 T of chicken flavor soup bouillon
  • 2 T of fish sauce or salt (if you use salt do less)
  • 3 T of sugar
  • Green onion oil and garlic
  • 2 green onions chop
  • 3 garlic cloves minced
  • 3 T of olive oil to fry the onion and garlic

In a non stick fry pan add oil until hot then add garlic fry for few minutes then add green onion
Fry until golden brown. Take it out and set aside.
This part is to put in the soup when it is done.

  • To garnish the soup bowl
  • Salted or sweet soy bean
  • Saw tooth coriander (Jee Bunlar) thinly slice
  • Green onion cut thinly
  • Bean sprouts
  • Fried garlic (if you have time mince lot of garlic and fry with oil ahead of time)
  • Black pepper
  • Lime wedge
  • Thai chili paste
  • Fry bread (optimal)

Put 16 cups of water in a big soup pot until boiling then add chicken or hen or pork of your choice 
Cook on high heat until the meat done, take the meat or chicken out let cool down then shred the meat and set aside. Turn the heat off keep the broth.

Turn the heat back on now add dried shrimps, dried cabbage, chicken soup, fish sauce or salt, sugar, taste and adjust the flavor,
Now add noodle and shredded meat or chicken to the broth make sure you adjust the noodle according to the broth. 
If you use fresh noodle don’t cook too long couple minutes is all you need or the noodle will turn to mash, it is almost the same as dried noodle if you soak it long enough.
Taste your soup and add salt or sugar to you taste, turn the heat off
Now add fried garlic and green onion to the soup pot stir and let it cool a bit before serve.

When ready to serve spoon the noodle soup into soup bowl and garnish with the above ingredients,
Sugar, salted soy bean, saw tooth, green onion, bean sprouts, chili, lime juice, ect., according to your liking.


Devil Eggs - IIHMCA, Hyderabad
Categories Recipes

Devil Eggs

Devil Eggs - IIHMCA, Hyderabad


  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon white vinegar
  • 1 teaspoon yellow mustard
  • 1/8 teaspoon salt
  • Freshly ground black pepper
  • Smoked Spanish paprika, for garnish


Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.


To Day's Special item of IIHMCA - Shrimp Bisque
Categories Recipes

Shrimp Bisque

To Day's Special item of IIHMCA - Shrimp Bisque


  • 1 pound large shrimp, peeled and deveined, shells reserved
  • 4 cups seafood stock
  • 3 tablespoons good olive oil
  • 2 cups chopped leeks,
  • 1 tablespoon chopped garlic
  • Pinch cayenne pepper
  • 1/4 cup  brandy
  • 1/4 cup dry sherry
  • 4 tablespoons  unsalted butter
  • 1/4 cup all-purpose flour
  • 1/3 cup tomato paste
  • 2 teaspoons  salt
  • 1 teaspoon freshly ground black pepper

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.
Meanwhile, heat the olive oil in a large pot . Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the brandy and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.

To Day's Special item of IIHMCA - Vegetable Biryani
Categories Recipes

Vegetable Biryani

To Day's Special item of IIHMCA - Vegetable Biryani


for cooking rice:

  • 1 cup basmati rice
  • 5 cloves
  • 1 bay leaf
  • 10 black pepper
  • 5 cups water
  • 1 tsp oil
  • ½ tsp salt

fried onions:

  • 1 large onion thinly sliced
  • 2 tsp ghee

vegetables for gravy:

  • 1 potato, cubed
  • 10 cauliflower, florets
  • 1 carrot, chopped
  • fistful of green peas
  • 4 to 5 bean, chopped
  • 1 bunch  mint leaves

for vegetable gravy:

  • 3 tsp ghee / oil
  • 1 tsp jeera
  • 3 cardamoms
  • 4 cloves
  • 1 inch cinnamon / dalchini
  • 1 bay leaf / tej patta
  • 1 star anise
  • 2 tsp ginger-garlic paste
  • 6-7 tsp curd
  • 5 cashews
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 2 – 3 tsp biryani masala powder
  • salt as required

assembling and la


  • ½ cup coriander leaves, chopped
  • ½ cup mint leaves
  • ¼ tsp of saffron
  • 10 cashews


cooking rice:

  1. cook the basmati rice with cloves, bay leaf, black pepper, oil, salt and 5 cups water. cook till the grains are ¾ done or just cooked. drain and keep aside.

Fried onions:

  1. thinly slice onions and shallow fry them in ghee / oil until they turn crisp and golden
  2. you can also seep fry the onions. keep stirring often to evenly brown them and prevent burning. (my onions are burnt little; do not burn the onions)
  3. set aside half of these in a plate

Preparing gravy:

  1. now to the same pan add jeera , cardamom, bay leaf, star, cloves and cinnamon. saute till turn fragrant.
  2. now add ginger-garlic paste. and saute till raw smell goes away.
  3. next, add all the vegetables and fry for 2 -3 mins.
  4. add salt, turmeric, red chilli powder, biryani masala powder. saute for 5 more minutes.
  5. pour 6 tsp of curd and give good stir.
  6. also add cashews and tomato and mix well. (adding tomato is optional)
  7. pour half glass of water and cook covered for 15 minutes on low flame. do not overcook the veggies.
  8. add mint to the cooked vegetables. boil for a minute. mix well and spread it well evenly.

Assembling and layering:

  1. layer the rice, and pour soaked saffron milk.
  2. sprinkle 2 pinches of biryani masala powder. then sprinkle few fried onions, mint and coriander leaves, cashews.
  3. also pour half glass of milk evenly. (adding milk is optional; add if your gravy is too dry)
  4. cover the pan with aluminium foil. place the lid tightly. cook on medium flame for 15 mins. allow it to rest for at least 15 mins.
  5. veg biryani is ready to serve. serve with a raita or bhindi ka salan- biryani gravy.
To Day's Special item of IIHMCA - Veg Russian Salad
Categories Recipes

Veg Russian salad

To Day's Special item of IIHMCA - Veg Russian Salad


  • 200 Gms carrot (diced)
  • 1 small stick of celery (diced)
  • 200 Gms potato (diced)
  • ½ cup green peas
  • ¼ cup French beans,
  • ¾ cup eggless mayonnaise
  • Salt as required
  • Black pepper as required
  • Garnishing: lettuce leaves as required some slices of tomato, cucumber


  1. Boil the carrot, potato, peas and French beans.
  2. Dice the celery.
  3. Mix all the diced vegetables with the mayonnaise, salt and pepper.
  4. Garnish the salad with lettuce leaves, tomato, cucumber,