Greek Salad - IIHMCA, Hyderabad
Categories Recipes

Greek Salad

Greek Salad - IIHMCA, Hyderabad


  • 6 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • 2 teaspoons kosher salt plus more to taste
  • 1 cup extra-virgin olive oil, preferably Greek
  • 2 teaspoons minced fresh oregano
  • Freshly ground black pepper
  • 1 head romaine lettuce (about 1 pound), trimmed of tough stems and torn into bite-sized pieces
  • 6 ounces calamata olives, about 1 cup
  • 1/2 pound Feta cheese, crumbled
  • 1 English (seedless) cucumber, trimmed, cut into 1 inch chunks
  • 12 ounces vine-ripened cherry tomatoes, halved
  • 1 small red onion, cut into 1/2-inch wedges, soaked in cold water for 5 minutes and drained
  • 1 green pepper, trimmed, seeded, and diced


In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.
When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.

Fruit Tart - IIHMCA, Hyderabad
Categories Recipes

Fruit Tart

Fruit Tart - IIHMCA, Hyderabad


  • Crust
  • 3 cups shortbread cookies, crumbled into very fine crumbs
  • 1 1/2 sticks unsalted butter, melted
  • Filling
  • 20 ounces cream cheese, room temperature
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • Zest and juice of 1 1/2 lemons
  • Your favorite fruit


  1. Make the Crust: Place all of the crust ingredients into a bowl and stir together with a fork until large crumbs appear. Press evenly into a pie dish, then freeze for 20 minutes. Set aside.
  2. Place the cream cheese in a bowl and beat with an electric mixer until fluffy. Add the remaining ingredients and mix until combined.
  3. Spoon into the pie crust and top with your desired fruit. Enjoy!
Russian Salads - IIHMCA, Hyderabad
Categories Recipes

Russian Salads

Russian Salads - IIHMCA, Hyderabad


  • 2 1/2 cups chopped and parboiled mixed vegetables (french beans ,carrots , green peas and potato)
  • 1/2 cup chopped canned pineapple
  • 1/2 cup fresh cream
  • 1/2 cup mayonnaise
  • 1/2 tsp sugar
  • salt to taste and to taste


  1. Combine the mixed vegetables and pineapple in a deep bowl and toss well.
  2. Add all the remaining ingredients and toss well.
  3. Refrigerate for atleast 1 hour and serve chilled.
Japanese Sushi - IIHMCA, Hyderabad
Categories Recipes

Japanese Sushi

Japanese Sushi - IIHMCA, Hyderabad


  • Roasted Seaweed (8 X 7 1/2″, or 21 x 19cm)
  • raw tuna (sashimi grade)
  • Japanese cucumber (or Persian or English)
  • Sushi Rice
  • Soy Sauce
  • Wasabi


  1. Cut Roasted Seaweed in half (4 x 7 1/2″ or 10 x 19cm). Cut tuna into 1/2″ (1cm) thick pieces and 7 1/2″ (19cm) long. Cut cucumber into the same size, cutting out seeds. (It’s OK not to have one 7 1/2″ long piece, just add pieces together to make the total length.)
  2. Put a sushi mat flat on your work surface with the bamboo slats left to right, so you can roll the mat away from you. Place a piece of seaweed on the sushi mat with one of the seaweed’s long sides close to the front edge of the sushi mat (the edge near you). Spread about 1/4 cup sushi rice on the seaweed leaving a 1″ (2.5cm) space along the far edge of the seaweed. Place tuna or a cucumber strip on the middle of rice. Holding the filling down, roll from the front end of the mat guiding with the sushi mat toward the other end. Tighten the rolls like roll cakes, pulling the mat to tighten. Remove the roll from the mat.
  3. Cut a roll into 8 pieces. Serve with soy sauce and Wasabi.
Chilled water melon soup - IIHMCA, Hyderabad
Categories Recipes

Water Melon Soupe

Chilled water melon soup - IIHMCA, Hyderabad

Ingredients Nutrition:

  • 6cups watermelon, peeled and cubed
  • 1⁄3cup lime juice, fresh
  • 2tablespoons honey
  • 1tablespoon mint leaf, fresh
  • 2jalapeno peppers, halved, seeded and chopped
  • 1⁄3cup dry white wine
  • 1inch fresh gingerroot, minced
  • Tabasco sauce, to taste (optional)


  1.  Combine melon, lime juice, honey, mint leaves, honey, jalapeno pepper, wine, and ginger in a blender, and process until mixture is smooth.
  2. Cover and chill for 4 hours.
  3. Serve in chilled bowls with tabasco sauce on the side.
Fish n Chips - IIHMCA, Hyderabad
Categories Recipes

Fish n Chips

Fish n Chips - IIHMCA, Hyderabad

Ingredients Nutrition:

  • 4cod fish fillets or 4haddock fillets
  • 6ounces plain flour
  • 1teaspoonbicarbonate of soda
  • 1(8 fluid ounce) bottlebritish beer, Small
  • 1⁄2lemon, juice of
  • salt & pepper
  • extra flour
  • 3lbs potatoes, peeled & chipped
  • good quality cooking fat or oil


  1. Heat fat up in a chip pan or automatic deep fat fryer – mine has a chip setting which is 190°C.
  2. Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly.
  3. Fry chips for about 3 minutes until soft but NOT coloured. Drain and shake well and set to one side.
  4. Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly – this is VERY important, it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter.
  5. Some people say you should make the batter at least one hour before – I have found little difference – so make it before if it is convenient or now!
  6. Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps.Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.
  7. Have your plates, newspaper or whatever ready for eating!
  8. Adjust deep fat fryer to fish frying temperature of 160°C.
  9. Take one fillet of fish at a time and holding it by the tail or thin end (!) swirl it around the batter until well coated – plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook – about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.
  10. Turn up the heat setting to 190°C again and cook your chips until golden and crisp.
  11. Serve on plates or newspaper with salt & vinegar!
  12. This batter is great for small fish goujons, chicken goujons and also tempura vegetables too.
Chicken Provencal - IIHMCA, Hyderabad
Categories Recipes

Chicken Provencale

Chicken Provencal - IIHMCA, Hyderabad


  • 8boneless skinless chicken breasts
  • 1⁄4cup butter
  • 1⁄4cup olive oil
  • 1onion, chopped
  • 4green onions, chopped
  • 1clove garlic, minced
  • 1(15 ounce) can tomatoes
  • 1bay leaf
  • 1teaspoon oregano
  • 1teaspoon cumin
  • 1teaspoon chili powder
  • 1(4 ounce) can diced green chilies, drained
  • 1⁄2cup chopped ripe olives
  • 1⁄4cup red wine
  • salt and pepper


  1. Season chicken generously with salt and pepper.
  2. In a large frying pan saute the chicken in the butter until golden brown on both sides.
  3. Put on a plate and keep warm.
  4. Add the olive oil to the same pan and saute the onions and garlic until soft.
  5. Add the remaining ingredients and stir together.
  6. Return the chicken to the pan.
  7. Cover and simmer for 1 to 1 1/2 hours.
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.