Categories Recipes



For the Dabeli Masala Powder

  • 3 dried red chillies
  • 10gms coriander seeds
  • 10gms cumin seeds
  • 6-7 cloves
  • 2 inch piece of cinnamon stick

For the filling

  • 3 boiled & mashed/grated potatoes, 
  • 50 ml date & tamarind chutney
  • 15 ml lime juice
  • 20gms Dabeli masala
  • 5gms sugar
  • 12ml oil
  • 15ml butter
  • Salt to taste

Other ingredients

  • 4 nos pav bread
  • 10 gms masala peanuts
  • 3-4 tbsp pomegranate arils
  • 25 gms Nylon sev, as required
  • 5 gms  finely chopped coriander leaves
  • 100 gms  finely chopped onions
  • Red chilli garlic chutney, as required
  • Date & tamarind chutney, as required.                                                                                                                                                                                                                                                                                                                                                                                                                     

Chef of the day: Yeshwanth Verma (BCTCA 4th Sem)

 For the Dabeli masala powder

  • Dry roast the ingredients in a skillet over low heat until fragrant. Transfer to a blender, let it cool completely, then blend to a fine powder.
  • Heat oil in a heavy bottomed pan, add in roasted peanuts, toss it in the oil for a minute.
  • Add red chilli powder, turmeric powder and salt to taste. Toss to coat the spices with the peanuts. Cook for another 2 minutes on medium heat. Switch off the heat, transfer to a plate.

For the filling

  1. Heat oil & butter in a pan. Add mashed potatoes, along with salt, sugar, dabeli masala & 2-3 tablespoons of water. Mix well, and sauté until the spices are fragrant and cooked well.
  2. Now add date-tamarind chutney and lime juice. Mix well, and cook till the mixture becomes dry and leaves the sides of the pan.
  3. Transfer the mixture to a serving platter and spread it evenly, top with masala peanuts, finely chopped cilantro, chopped onions, pomegranate arils & nylon sev.

To assemble the dabeli

  1. Slit the pav horizontally without cutting all the way through. Spread red chilli garlic chutney on one side and date-tamarind chutney on the other side of the pav.
  2. Place a layer of the potato stuffing; top it with finely chopped onions and masala peanuts. Prepare the remaining 3 pav’s in the same way.
  3. Heat 2 tablespoons of butter in a skillet, toast the dabeli on both sides, pressing it slightly, till done.
  4. Roll the sides of the dabeli in nylon sev, so that the sev sticks to the mixture on all 3 sides. Serve with more masala peanuts & chopped onions on the side.
Categories Recipes



  • 185g unsalted butter
  • 185g best dark chocolate
  • 85g plain flour
  • 40g cocoa powder
  • 15g coffee powder
  • 50g white chocolate
  • 50g chocolate chips ( or chunks)
  • 3 large eggs
  • 175g golden caster sugar
  • 125 gms brown sugar


Chef of the day: Divya (BCTCA 6th Sem)


  1. Preheat the oven to 180 degrees C / 350 degrees F and prep a 8×8-inch baking pan with parchment paper.
  2. Melt the butter gently in a pan sitting on a double boiler. Melt the chocolate in a double boiler and keep it aside.
  3. In a large bowl, combine melted butter, eggs, vanilla extract, and coffee then mix together well.
  4. Add the white and brown sugars to the mixture and whisk together well.
  5. Sift cocoa powder, flour, and salt into the bowl and mix until just combined.
  6. Pour in the dark chocolate into the mix.
  7. Toss in ¾th chocolate chips (or chunks) and fold into the batter.
  8. Add batter to pan and smooth to the edges. You can add more chocolate chips to the top before baking if desired.
  9. Bake for about 30 minutes or until the center is just set. You’ll notice the center does not wiggle when the pan is moved.
  10. Add the remaining 1/4th chocolate chips on top of the brownie and bake for 5 more minutes.
  11. Brownie is ready. Take it out of the oven. Rest it till it just comes to room temperature. Then cut and serve along with chocolate sauce.
Rasmalai Recipe | IIHMCA HYDERABAD | Hotel Management College
Categories Recipes


 Whole Milk               : 2 liters
 Lemon juice              : from one no.
 Maida                         : 15 gms
 Cooking Soda            : 5 gms
 Powdered Sugar       : 250 gms
 Cardamom powder  : 1/2 tsp
 Almonds                     : 50 gms
 Pistachios                   : 50 gms




Chef of the day: Rohith Kumar (BCTCA 4th Sem)

1. Take 1 liter milk in a wide and heavy bottom pan. Put it to boil.
2. Once it comes to a boil, switch off the flame and remove the pan from the stove. Add in the lemon juice till the milk starts to curdle.
3. Using a strainer, drain the liquid and keep the paneer/chenna aside.
4. In another heavy bottom pan, put the remaining milk to boil.
5. Continue boiling till the milk starts to thicken. Stir the mixture continuously. Keep the flame at medium-low heat.
6. Add roasted nuts and pinch of saffron to the thickened milk and cool it down.
7. Rub the chenna into a smooth paste. Add flour and baking soda and rub it well. Rest it for an hour.
8. Make small 1 rupee coin size balls of chenna mixture and flatten the balls in the palm.
9. Make thin sugar syrup and boil it gently. Add the chenna flattened balls into the syrup and poach them till they swell 1 ½ times to its original size.
10. Turn the fire off and let the chenna balls simmer in the liquid for another 5 minutes. This will help the chenna balls to swell more.
11. Strain the balls and bring them to room temperature. Add them to the rabdi prepared earlier.
12. Garnish with saffron strands, pistachios, almond flakes and serve chilled.

Chocolate Pastry
Categories Recipes



Refined Flour     470 gms
Coco powder       30 gm
Sugar                    500 gm
Eggs                      8 Nos
Baking powder   15 gm





Chef of the day:Soundarrajan (BCTCA 4th sem) 


  1. Scale the ingredients.
  2. Sift all the dry ingredients together in a bowl.
  3. Add egg white and sugar in a mixing bowl and beat it until soft peaks are formed. Keep it aside.
  4. Add egg yolk and the remaining sugar in another mixing bowl and beat it until it turns to plain yellow colour.
  5. Combine the egg white and egg yolk mixture by cut and fold method.
  6. Add the dry ingredients batch by batch slowly into the egg mixture.
  7. Mix until the flour is incorporated into the batter.
  8. Transfer the batter into a baking mould and bake it at 370 F for 25 to 30 min.
  9. Cut the pastry into the desired shape.
  10. Whip the cream with icing sugar and do the icing. Pour the prepared ganache over the cake.
  11. Serve chilled.
aloo bonda, hotel management college iihmca
Categories Recipes



  • 500 gms Flour (Besan)
  • 50 gms Rice Flour
  • 15 gms Turmeric powder
  • 12 gms Chilli powder
  • 7 gms Amchoor powder
  • Pinch of baking soda
  • 5 gms Ajwain
  • Salt to taste
  • 1 lit oil for deep frying.
Chef of the day: Divya (BCTCA 4th sem)
  • 500 gms Potatoes boiled and peeled
  • 6 green chillies
  • 2 inches ginger
  • 150 gms Onions
  • 5 gms Ajwain
  • Turmeric powder
  • Coriander leaves
  • Salt as per taste
  • 15 gms Amchoor powder
  • 12 gms Mustard seeds
  • 07 gms Cumin seeds
  • 5 gms Hing
  • 2 sprigs curry leaves
  • 50 ml Oil for tempering


  1. Heat oil in a pan, add mustard seeds. When the mustard seeds starts to splutter, add curry leaves and hing and fry for few seconds. Add the chopped ginger & green chilli and sauté it for couple of minutes in medium flame.
  2. Boil the potatoes and mash it coarsely and kept it aside. Add these coarsely mashed potatoes to the pan and mix well.
  3. Add turmeric powder, Chilli powder, salt and chopped coriander leaves to the pan and stir well.  
  4. Allow the filling to come to room temperature and make lemon sized balls out of the filling and set it aside.
  5. In a mixing bowl, add besan flour, rice flour and turmeric powder, red chilli powder and mix well. Then add water little by little and mix well and make a smooth batter. If needed, strain the batter to remove any lumps.
  6. Add ajwain, chopped coriander leaves. Add a pinch of baking soda. It makes pakoda fluffy.
  7. Add each dumpling to the besan batter and nicely coat them with the batter using a fork.
  1. Slowly drop into hot oil and deep fry. Stir occasionally.
  2. Fry till they become crisp and golden brown.
  3. Remove the bondas and drain onto a paper towel.  Serve hot with tomato ketchup and masala Chai.
KOZHI KUZHAMBU recipe from students of IIHMCA
Categories Recipes



Chicken                  -250gm
Onion                     -100gm
Tomato                  -50gm
Green chilli           -30gm
Garlic                      -15gm
Ginger                    -15gm
Bay Leaf                 – 3 nos
Coconut Paste       -25gm
Turmeric Powder -5gm
Coriander leaves  -1bunch
Salt                          -to taste
Potatoes                 -125gm

Chef of the day: Nischal Chandra(BCTCA 1st sem)

To Roast & Grind
Dry red chillies        -20gm
Coriander seeds      -25gm
Raw rice                    -15gm
Black pepper corns -15gm
Cumin seeds             -15gm
Fennel seeds             -10gm
Poppy seeds              -15gm
Channa dal                -15gm
Cinnamon                  -15gm
Cloves                         -10gm
Cardamon                  -10gm
Dry Coconut              -25gm

For Tempering
Oil                              -45ml
Mustard seeds         -10gm
Bay Leaf                    -10gm
Curry leaves             -1 sprig


  1. Wash and marinate chicken with chilli powder, turmeric powder, salt and mix everything well, cover and keep aside.
  2. Heat a pan, dry roast all the dry ingredients, Cool for 15-20 mins and grind it to a coarse paste.
  3. Heat oil in a pan, add mustard seeds allow to pop, then add bay leaves.
  4. Add ginger garlic paste & curry leaves and stir fry for a minute. 
  5. Now add finely chopped onions and sauté till golden brown. 
  6. Add chopped tomatoes and sauté until it turns soft.
  7. Add marinated chicken, ground masala paste, salt and cook on a medium flame.
  8. Add coconut paste, adjust water to desired consistency then cook till chicken gets soft and tender.
DAL MAKHANI Recipe, Hotel Management Collge
Categories Recipes



Whole Urad dal       200gm
Rajma                        50gm
Onions                       50gm
Green chillies           30gm
Ginger garlic pasate 15gm
Tomatoes                    250gm
Cumin seeds               15gm
Cloves                           5gm
Cardamom                   5gm
Cinnamon                    5gm
Bayleaves                     3gm
Red chilli powder        15gm
Fresh cream        50gm
Kasooori methi  5gm
Butter                   100gm
Salt                        To taste

Chef of the day: Vijay Varma(BCTCA 4th sem)


  1. Soak whole urad dal & Rajma overnight. 
  2. Drain,rinse and pressure cook until soft.
  3. Heat oil in a thick bottomed vessel add the whole spices.
  4. Add chopped onions and sauté until golden brown colour.
  5. Add ginger garlic paste, slit green chillies and cook for 5 mins or till raw smell of ginger garlic
  6. Puree the tomatoes and add in the tomato puree, Red chilli powder to the onion masala  & cook until the oil leaves the gravy.
  7. Add the cooked dals and simmer until it thickens. 
  8. Once the dal blends in well with the spices and onion masala, slightly crush the rajma and urad dal. 
  9. Add the butter, kasoori methi and simmer on a very low flame for another 5-10mins.
  10. Finish by adding fresh cream and chopped coriander leaves.


MOONG DAL HALWA, IIHMCA, Hotel Management College Hyderabad
Categories Recipes



  • 250gms moong dal
  • 150gms ghee
  • 200 ml water
  • 250 ml milk
  • 25 gms chopped almonds
  • 200 gms sugar
  • 100 gms Khoya
  • 5 green cardamom
  • 10 gms pistachios
  • 25 gms chopped cashews
  • 1 gm Saffron
Chef of the day: Sai teja (BCTCA 4th sem)
  • 1 piece Chandi Warq
  • 10 gms Almond slivers
  1. Wash and soak the moong dal for 2 hours.
  2. Par boil the moong dal till 3/4th Drain, Coarsely mash the dal with a wooden spoon and keep aside.
  3. Heat 50 gms ghee in a non-stick pan. Add moong dal, lower heat and mix well.
  4. Sauté, stirring continuously, till golden brown or for 20-25 minutes.
  5. Add sugar and 200ml water to the dal. Cook till sugar dissolves completely
  6. Heat 150ml milk in another non-stick pan. Add generous pinch of saffron and mix well for 1 minute. Switch off heat.
  7. Add saffron milk to moong dal and mix well along with the rest of the milk.
  8. Add khoya to moong dal mixture along with cardamom powder, chopped pistachio, cashew nuts and half of almond slivers.
  9. Cover and cook for 5 minutes on low heat. Remove lid, mix till the dal is completely cooked and ghee is released. Switch off heat and transfer in a serving dish.
  10. Serve hot garnished with chandi ka warq, saffron and remaining almond slivers.


BANANA FRITTERS iihmca hyderabad hotel management college
Categories Recipes



  • 4 ripe Bananas, peeled
  • 150 gms Plain flour
  • 12 gms Cooking soda
  • 5 gms Salt
  • 5 gms  Cinnamon powder
  • 175 ml Milk
  • 1 liter Oil, for frying
  • 150 gms Powdered sugar, for coating & caramelizing



Chef of the day: Ramesh Singh (BCTCA 6th sem)


  1. In a bowl, add the flour, cooking soda, and salt. Mix well.
  2. Add the milk and 25 ml oil and combine with a hand whisk.
  3. The consistency should be thick, like heavy cream, and be able to coat a spoon. Set aside.
  4. Heat a pan with vegetable oil until it reaches 180 C or 350 F. Make sure you do not overfill the pan with oil, filling the pan 1/3rd deep with cooking oil.
  5. Whilst the oil is heating up, peel the banana, cut in half and then slice lengthways in half so you have 4 pieces.
  6. Dip each piece in the batter so it is fully coated and carefully place in the pan, cooking both sides until golden brown.
  7. To tell if the oil is hot enough, drop a tiny bit of batter, the size of a pea into the oil.
  8. If it sizzles and floats to the top immediately, the oil is hot enough.
  9. Place the fritters on some kitchen paper to drain out the excess oil.
  10. Ina flat pan, caramelize the sugar and let the caramel cool a bit, then drop the fried fritters and coat them evenly.
  11. Place the sugar coated fritters on a wired rack and then dust them with finely powdered sugar. Sprinkle some toasted sesame seeds as garnish.
  12. Serve immediately as they are or a blob of ice cream.
Categories Recipes




  • 300 g (10 oz.) glutinous rice, soak for 30 minutes in water
  • 200 ml thin coconut milk (100 ml coconut milk plus 100 ml water)
  • 2 pandan leaves, optional
  • 1 teaspoon salt


  • 200 ml thick coconut milk or coconut cream
  • 2 large eggs plus 2 egg yolks
  • 170 g (5 oz.) sugar
  • 100 ml pandan juice (from 8-10 pandan leaves)
  • 5 tablespoon all-purpose flour + 2 tablespoons corn starch


  1. Mix all the ingredients for the bottom layer and steam on high heat for 20 minutes.
  2. In the meantime, prepare the top layer. Mix the eggs, coconut milk, sugar, pandan juice and flour together. Stir until smooth. Cook over boiling water (using double boil method) until the mixture thickens slightly but still runny enough to pour.
  3. After 20 minutes, take out the glutinous rice mixture, stir and flatten it with a spoon or hands. Make sure it is compact. Use a sieve to pour the egg mixture onto the rice mixture.
  4. Steam on medium heat for 30 minutes. Let cool before cutting the Seri Muka into diamond-shaped or rectangle-shaped pieces.