Pollo Alla Cacciatora - IIHMCA, Hyderabad
Categories Recipes

Pollo Alla Cacciatora

Pollo Alla Cacciatora - IIHMCA, Hyderabad

Ingredients:

  • 1 tablespoon garlic oil
  • 1/2 cup pancetta cubes
  • 6 scallions, finely sliced
  • 1 teaspoon finely chopped fresh rosemary leaves
  • 1 pound chicken thigh fillets, each cut into 4 pieces
  • 1/2 teaspoon celery salt
  • 1/2 cup white wine
  • 1 (14-ounce) can chopped tomatoes
  • 2 bay leaves
  • 1/2 teaspoon sugar
  • 1 (14-ounce) can cannellini beans, optional
 

Procedure:
Put the garlic oil into a pan with the pancetta, sliced scallions and chopped rosemary and fry for a couple of minutes.
Add the bite-sized chicken pieces, stirring well, and sprinkle in the celery salt.
Pour in the wine and let it come to a bubble before adding the tomatoes, bay leaves and sugar. Put the lid on and let the pan simmer for 20 minutes.
Drain and add a tin of cannellini beans and when they have warmed through too, you are ready to eat.

Nicoise Salad - IIHMCA, Hyderabad
Categories Recipes

Nicoise Salad

Nicoise Salad - IIHMCA, Hyderabad

Ingredients:

  • 1 pound red-skinned potatoes, sliced 1/3 inch thick
  • Kosher salt
  • 2 tablespoons dry white wine
  • 10 ounces haricots verts or thin green beans, trimmed
  • 4 large eggs
  • 1/4 cup white wine vinegar
  • 1/2 shallot, minced (about 2 tablespoons)
  • 2 tablespoons dijon mustard
  • 1 tablespoon chopped fresh thyme
  • Freshly ground pepper
  • 3/4 cup extra-virgin olive oil
  • 8 cherry tomatoes or small cocktail tomatoes, halved or quartered
  • 1 head Boston lettuce, leaves separated
  • 6 radishes, trimmed and quartered
  • 2 5 1/2-ounce cans Italian or Spanish tuna packed in olive oil, drained
  • 1/2 cup nicoise olives
 

Procedure:

Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.
Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.

Kimchi - IIHMCA, Hyderabad
Categories Recipes

Kimchi

Kimchi - IIHMCA, Hyderabad

Ingredients:

  • 1 Medium head (2 pounds) napa cabbage
  • 1/4 cup sea salt or kosher salt (see Recipe Notes)
  • Water (see Recipe Notes)
  • 1 tablespoon grated garlic (5 to 6 cloves)
  • 1 teaspoon grated ginger
  • 1 teaspoon sugar
  • 2 to 3 tablepoons seafood flavor or water (optional, see Recipe Notes)
  • 1 to 5 tablespoons Korean red pepper flakes (gochugaru)
  • 8 ounces Korean radish or daikon, peeled and cut into matchsticks
  • 4 scallions, trimmed and cut into 1-inch pieces
  • Equipment
  • Cutting board and knife
  • Large bowl
  • Gloves (optional but highly recommended)
  • Plate and something to weigh the kimchi down, like a jar or can of beans
  • Colander
  • Small bowl
  • Clean 1-quart jar with canning lid or plastic lid
  • Bowl or plate to place under jar during fermentation
 

Procedure:

  1. Slice the cabbage: Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.
  2. Salt the cabbage: Place the cabbage and salt in a large bowl. Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
  3. Rinse and drain the cabbage: Rinse the cabbage under cold water 3 times and drain in a colander for 15 to 20 minutes. Rinse and dry the bowl you used for salting, and set it aside to use in step 5.
  4. Make the paste: Meanwhile, combine the garlic, ginger, sugar, and seafood flavor (or 3 tablespoons water) in a small bowl and mix to form a smooth paste. Mix in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons).
  5. Combine the vegetables and paste: Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.
  6. Mix thoroughly: Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
  7. Pack the kimchi into the jar: Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid.
  8. Let it ferment: Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
  9. Check it daily and refrigerate when ready: Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it’s best after another week or two.
Malaysian food - IIHMCA, Hyderabad
Categories Recipes

Malaysian Food Plate Presentation

Malaysian food - IIHMCA, Hyderabad

INGREDIENTS Nutrition:

  • 1lb boneless skinless chicken breast
  • MARINADE
  • 1teaspoon black pepper
  • 1teaspoon ground cumin
  • 1teaspoon ground coriander
  • 1⁄2teaspoon turmeric
  • 1teaspoon chopped garlic
  • 1tablespoon brown sugar
  • 1tablespoon vegetable oil
  • 1tablespoon soy sauce
  • 1tablespoon lemon juice
  • 1teaspoon fish sauce
  • 16bamboo skewers
  • oil or coconut milk
  • peanut sauce (recipe #63210)
  • fresh cilantro leaves
  • romaine lettuce leaf
 

Procedure:

  1. Cut thin (1/4-inch) slices that run the length of the chicken breast (each slice will be 1 inch by 4 inches by 1/4 inch approximately) to get 16 slices.
  2. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice.
  3. Place the chicken strips in a plastic freezer bag.
  4. Add all the marinating ingredients and gently toss until well mixed.
  5. Let the chicken marinate in the fridge for at least 2 to 24 hours.
  6. When ready to cook the satays, stir chicken in its marinade and then thread each slice onto a skewer, working the skewer in and out of the meat, down the middle of the slice, so that it stays in place during grilling.
  7. Baste the chicken with oil or coconut milk and grill on a barbecue or under the broiler.
  8. Cook for not much more than 2 minutes each side, turning fairly often to prevent unnecessary burning, and baste one more time with oil or coconut milk.
  9. The satays are done when they have turned golden brown and crispy along the edges.
  10. Serve on lettuce leaves, decorated with fresh cilantro leaves, and accompanied by a small bowl of Peanut Sauce on the side.
Popiah - IIHMCA, Hyderabad
Categories Recipes

Popiah

Popiah - IIHMCA, Hyderabad

Ingredients for Popiah Recipe:

  • Prawns (medium) cooked 100 grams
  • Cornflour/ corn starch ¼ cup
  • Refined flour (maida) ¾ cup
  • Salt to taste
  • Black pepper powder to taste
  • Eggs 2
  • Oil 1 tablespoon + as required
  • Bamboo shoots tinned 50 grams
  • Garlic cloves finely chopped 4-5
  • Onion finely chopped 1 medium
  • Hoisin sauce 1 teaspoon
  • Light soy sauce ½ tablespoon + as required
  • Soya bean paste 1 tablespoon
  • Cucumber peeled and cut into thin strips 1 medium
  • Spring onion bulbs finely chopped 3-4
  • coriander leaves chopped For topping
  • Bean sprouts 1 cup
  • Eggs hard-boiled and peeled 2-3
 

Procedure:

  1. Step 1
    Sieve flours with salt and pepper powder into a bowl.
  2. Step 2
    Beat eggs in another bowl and add to the flour mixture. Mix well. Add 1 cup water and mix well into a thin smooth batter.
  3. Step 3
    Heat some oil in a non-stick pan. Pour some of the batter and swirl to cover the base. As soon as it sets flip to cook the other side. Make more pancakes similarly taking care that they are quite thin.
  4. Step 4
    Heat 1 tablespoon oil in a non-stick wok.
  5. Step 5
    Roughly chop prawns. Slice bamboo shoots.
  6. Step 6
    Add garlic to the wok and sauté till brown. Add onion and sauté for a minute.
  7. Step 7
    Add prawns and bamboo shoots, mix and cook for 2 minutes.
  8. Step 8
    Add hoisin sauce and soy sauce and mix well. Add soya bean paste, mix well and cook for 3-4 minutes.
  9. Step 9
    Add pepper powder, mix well and cook for a minute. Switch off heat.
  10. Step 10
    Place a pancake on the worktop. Put a portion of the prawn mixture on one side. Top with cucumber, spring onion, coriander leaves and bean sprouts. Drizzle little soy sauce on top.
  11. Step 11
    Cut eggs into thin wedges and place on top. Wrap tightly.
  12. Step 12
    Cut into pieces and serve immediately.
Korean Bibimap - IIHMCA, Hyderabad
Categories Recipes

Korean Bibimap

Korean Bibimap - IIHMCA, Hyderabad

INGREDIENTS FOR BIBIMBAP (SERVES 3 TO 4)
MEAT AND MEAT SAUCE

  • 100g (3.5 ounces) beef mince
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 tsp sugar – I used brown sugar
  • 1/4 tsp minced garlic
 

VEGETABLES AND OTHER

  • 250g (0.6 pounds) mildly seasoned spinach
  • 350g (0.8 pounds) mildly seasoned bean sprouts – (You don’t have to use them up if you think it’s too much but I love having lots of vegetables on my Bibimbap!)
  • 100g (3.5 ounces) shiitake mushroom
  • 120g (4.2 ounces) carrots (1 small)
  • 1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots)
  • 3 to 4 serving portions of steamed rice
  • 3 or 4 eggs (depending on the serving portion)
  • Some cooking oil to cook the meat, mushroom, carrots and eggs – I used rice bran oil.
  • Korean seasoned seaweed, shredded (long thin cut)

BIBIMBAP SAUCE

  • 2 Tbsp gochujang
  • 1 Tbsp sesame oil
  • 1 Tbsp sugar – I used raw sugar
  • 1 Tbsp water
  • 1 Tbsp roasted sesame seeds
  • 1 tsp vinegar – I used apple vinegar
  • 1 tsp minced garlic
Thai Fish Balls - IIHMCA, Hyderabad
Categories Recipes

Thai Fish Balls

Thai Fish Balls - IIHMCA, Hyderabad

Ingredients Nutrition:

  • 600g white fish fillets, roughly chopped
  • 2red chilies, finely chopped
  • 2garlic cloves, crushed
  • 2tablespoons smooth light peanut butter
  • 2tablespoons finely chopped coriander
  • 1tablespoon fish sauce
  • 1small red onion, finely chopped
  • 1⁄2cup mayonnaise
  • 1⁄4cup coriander, roughly chopped
  • 2tablespoons sweet chili sauce
  • 1tablespoon grated lime rind
  • 1teaspoon lime juice
  • plain flour, for rolling
  • oil, for shallow frying
  • lime wedge, to serve
 

Procedure:

  1.  To make Chilli and Lime Mayonnaise: ~ Combine the mayonnaise, coriander, chilli sauce, rind and juice until smooth and chill for serving later.
  2. Put the fish, chillies, garlic, peanut spread, coriander and fish sauce in a food processor and process until smooth. Place into a bowl and stir in the chopped red onion then cover and chill for about 5 minutes.
  3. When chilled well shape the fish mixture, (this is easier using wet hands), into 30 × 2cm balls and roll lightly in flour.
  4. Heat the oil in a large frying pan over medium heat.
  5. Cook the balls, in 2 batches, for 5-7 minutes, or until golden and cooked through.
  6. Serve with the Chilli and Lime Mayonnaise.
Vegetable Puff - IIHMCA, Hyderabad
Categories Recipes

Vegetable Puff

Vegetable Puff - IIHMCA, Hyderabad

Ingredients (1 cup = 250 ML)
for dough:

  • 3 cups maida / all-purpose flour / plain flour
  • salt to taste
  • 2 tbsp butter unsalted
  • cold water as required

for butter dough:

  • 400 grams butter cold
  • 2 tsp lemon juice / vinegar
  • salt to taste
  • ½ cup maida / all-purpose flour / plain flour
 

for stuffing:

  • 2 tsp oil
  • ½ tsp cumin seeds / jeera
  • ½ medium sized onion finely chopped
  • 1 green chilli finely chopped
  • 1 tsp ginger-garlic paste
  • ½ cup peas / matar
  • ½ cup beetroot finely chopped
  • 1 carrot finely chopped
  • 5 beans finely chopped
  • ½ tsp turmeric / haldi
  • ½ tsp kashmiri red chili powder / lal mirch powder
  • salt to taste
  • ½ tsp garam masala
  • ½ tsp aamchur powder / dry mango powder
  • 2 medium sized potato boiled, peeled & mashed
  • 2 tbsp coriander leaves finely chopped

other ingredients:

  • ¼ cup maida / all-purpose flour / plain flour for dusting
  • 2 tbsp butter

Procedure:

  1. firstly, take the pastry sheet and roll to thin and uniform sheet.
  2. cut the sides and cut to rectangle pieces.
  3. place the prepared stuffing in the centre.
  4. and fold half, press and seal the sides.
  5. now place in the baking tray.
  6. brush the puff with butter for more golden colour.
  7. bake the puffs in preheated oven at 140 degrees for 25 minutes.
  8. finally, veg puffs or veg patties is ready to serve with tomato sauce.
Veg Musaka - IIHMCA, Hyderabad
Categories Recipes

Vegetable Musaka

Veg Musaka - IIHMCA, Hyderabad

Ingredients:

  • 50g/2oz carrot, grated
  • 2 tbsp cannellini beans
  • 50g/2oz beansprouts
  • 1 spring onion, sliced
  • ¼ red pepper, sliced
  • 1 tbsp sweet chilli sauce, plus extra to serve
  • 8 x 23cm/9in squares ready-made filo pastry
  • vegetable oil, for greasing
 

Procedure:

  1. Preheat the oven to 220C/425F/Gas 7. Line a baking tray with greaseproof paper.
  2. Mix the carrot, beans, beansprouts, spring onion, red pepper and sweet chilli sauce together in a bowl.
  3. Lay a piece of filo pastry on the work surface in a diamond shape. Brush with a little oil, then cover with another piece of pastry. Brush with more oil.
  4. Spoon one-quarter of the filling onto the corner nearest you. Fold this corner towards the centre and tuck it under the filling. Fold the two outside corners in towards the middle so it looks like an envelope. Brush with oil, then roll up the pastry to look like a sausage. Repeat with the remaining mixture and pastry.
  5. Bake in the oven for 15-20 minutes, or until crisp and golden-brown.
Thai - Green Papaya Salad - IIHMCA, Hyderabad
Categories Recipes

Thai- Green Papaya Salad

Thai - Green Papaya Salad - IIHMCA, Hyderabad

INGREDIENTS:

  • 5 tablespoons fresh lime juice
  • 3 tablespoons (packed) palm sugar or golden brown sugar
  • 2 tablespoons plus 2 teaspoons fish sauce
  • 2 tablespoons dried shrimp, chopped
  • 4 garlic cloves, minced
  • 3 Chinese long beans, halved crosswise or 15 green beans
  • 1 1 1/2- to 1 3/4-pound green papaya, peeled, halved, seeded
  • 10 large cherry tomatoes, halved
  • 1 cup chopped fresh cilantro
  • 2 green onions, very thinly sliced
  • 1 fresh red Thai chile with seeds, thinly sliced
  • 2 tablespoons coarsely chopped salted peanuts
 

Procedure:

  • Whisk first 5 ingredients in medium bowl. Set dressing aside.
  • Cook beans in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Cut into 2-inch pieces. Using julienne peeler, peel enough papaya to measure 6 cups. Place in large bowl. Add tomatoes, cilantro, green onions, chile, and green beans. Pour dressing over; toss. Sprinkle peanuts over and serve.