All posts by Alpana's Kitchen

About Alpana's Kitchen

Journey from Kitchen to Soul ... Many stops , Many lessons .. Kitchen does not close ... Kitchen is always open and the learning stays ... Life is a Kitchen ... Bake , Broil , deep fry or Just enjoy this Kitchen

Summer Recipes – Beer Based Recipes by Mahou India

It’s time to shake off the winter blues and spring into summer. Preparing for summer doesn’t necessarily require an elaborate guide, however it is important to plan and prioritize your routine early. These recipes will elucidate upon simple things you can do to make the most out of this summer season.

You might crack open a cold one while you’re grilling but you can start cooking with beer, too! These beer recipes will have your guests wondering what the secret ingredient is Mahou Maestra Wheat Beer …Interestingly, Mahou Maestra Wheat is the first Spanish wheat beer to be ‘Made in India’. It is a Belgian style (Witbier) beer that has been brewed under the highest standards of the European brewing process that Mahou follows in all its breweries since 1890..

Mahou Maestra Wheat comes with a golden color and thick and creamy foam. Its principal character is a fruity aroma and a slight hint of hops along with a refreshing feeling and a touch of sweetness that creates a well-balanced sensation in the palate. It´s is the perfect fusion of Spain and India Ethos because of the mixture of its tangy hints and fruity feeling of Sevillian (Spanish) orange peel variety and the herbal spicy notes nutty and citrus flavour with lemony notes of Himalayan organic coriander that makes it refreshing, delectable and easy to drink. For the basic characteristics of a wheat beer (fruity flavours, a certain citrus touch, spicy clove, light acidity in the mouth, light bitterness, somewhat low alcohol and sparkling carbonation) the pairings should be oriented towards:

  • Cheese
  • Seafood and light fish, as the citrus notes of beer enhance the flavors
  • Dishes that combined sausages, bacon and egg
  • Chicken,/pork , in stews with vegetables and grilled with lime/ lemon
  • Sushis and Sashimis
  • Salads and vinaigrettes




  • Mahou Maestra Wheat goes well with a variety of authentic tapas of Spain like patatas bravas, olives and croquettes or with Indian tapas such as seafood/chicken tandoori, corn bhel, paneer tikka and pakoras. Both Spanish and Indian tapas are an awesome combination with the orange aroma and the spicy hints of coriander.





  • 2 medium – sized aubergines
  • 300ml of milk
  • 300ml of water
  • 120gm flour
  • Cane syrup
  • 1 bottle of Mahou Maestra Wheat beer



  1. Cut the aubergines into small batons, discarding the center as it contains a lot of liquid. Soak the batons in a mixture of milk, water and flour to remove any bitterness in the aubergine.
  2. Mix the flour and beer in a bowl to create a sticky paste. Heat the oil in a frying pan.
  3. Roll the batons in the mixture of flour and beer and fry them a few at a time, so the oil doesn´t cool down. Set aside on absorbent kitchen paper to remove excess oil.
  4. Presentation: place the batons in a basket plate or small tray and drizzle with syrup. Serve warm.




  • 12 Chicken Wings
  • Olive Oil
  • 2 Cloves of Garlic
  • 1 tbsp. Dijon Mustard
  • 50ml Light Soy Sauce
  • The juice of 1 Lemon
  • 1 bottle of Mahou Maestra Wheat Beer
  • 2 springs of Rosemary
  • Salt & Pepper


  1. Trim the chicken wings. Heat a frying pan over a high heat and add a good splash of olive oil.
  2. Add condiments, fry the chicken with the whole crushed garlic cloves.
  3. Once golden, add the mustard, soy sauce, lemon juice, one sprig of rosemary cut into three pieces, and mix well.
  4. Add the beer and cook over a medium heat for 10 minutes until the liquid has evaporate.






  • 8 pounds mussels, scrubbed and debearded
  • 4 tsp olive oil
  • 4 shallots, chopped
  • 2 garlic cloves, crushed
  • 2 thyme springs
  • 3 bay leaves
  • 1 cup of Mahou Maestra Wheat beer
  • 3 tablespoons finely chopped flat-leaf parsley
  • 2 1/2 ounces butter, cubed



  1. Heat a large saucepan over high heat until very hot. Add the mussels, oil, shallots, garlic, thyme, and bay leaves and toss to combine.
  2. Add the beer. Cover the pan with a lid and cook for 2 to 3 minutes, or until the mussels open. Add the parsley and toss to combine.
  3. Strain the mussels through a colander and place the liquid into a small saucepan. Return the strained mussels to the large saucepan and cover with a lid to keep warm.
  4. Bring the mussel liquid to a boil and cook for 1 minute. Add the butter and whisk until the butter has melted and the mixture is evenly combined.
  5. Transfer the mussels to a large serving bowl and pour the butter mixture over. Serve immediately





  • 1/2 cup cornstarch
  • 1-1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp Creole seasoning
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 cup all-purpose flour, divided
  • 1/2 cup 2% milk
  • 1/3 cup of Mahou Maestra Wheat beer
  • 2 cups crushed unsalted top saltines (about 40)
  • 4 cod fillets (6 ounces each)
  • Oil for deep-fat frying


  1. In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour.
  2. Stir in milk and beer until smooth.
  3. Place crackers and remaining flour in separate shallow bowls.
  4. Coat fillets with flour, then dip in batter and coat with crackers.
  5. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown.
  6. Drain on paper towels.






  • 2 packages (8 ounces each) cream cheese, softened
  • 1 envelope ranch salad dressing mix
  • 2 cups shredded cheddar cheese
  • Pretzels
  • 1/3 cup of Mahou Maestra Wheat beer


  1. In a large bowl, beat the cream cheese, beer and dressing
  2. Mix until smooth.
  3. Stir in cheddar cheese.
  4. Serve with pretzels.


5 Quick Ways to make grilled cheese Sandwich

Some three-quarters of people who buy sliced cheese make at least one grilled cheese a month. While similar recipes are mentioned in Ancient Roman texts—and, let’s face it, the French have been making their famous croque monsieurs since the early 1900s—today’s notion of the grilled cheese is commonly traced back to the 1920s, when the Iowa man considered “the father of sliced bread” invented a bread slicer that made distributing white bread easy and affordable. Shortly before that, processed cheese had been patented by James L. Kraft—you’ll recognize that name, of course—an entrepreneur whose revolutionary pasteurizing process ensured that cheese wouldn’t spoil, even when transported long distances. By 1914, J.L. Kraft & Bros. Company (the precursor to Kraft Foods) opened its first plant in Illinois; five years later, the company had already expanded into Canada. Of course, this “factory cheese”—disparagingly termed “rattrap cheese” or “rat cheese” by the English, who were fiercely proud of their cheddars—was not considered a delicacy. It was, simply, a cheap, nutritious, and scalable product.

So Today let’s learn to make some nice Grilled Cheese sandwich ….

Green Goddess Grilled Cheese
By Chef Swasti Food Strategist, Foodhall


2 slices – Bread
3tbsp – Pesto
2 slices – Mozzarella cheese
6 – Baby spinach
1 – Avocado (sliced)
3tbsp – Feta or goat cheese
1 cube – Butter


* Spread the pesto on each slice of the bread.

* On one slice, add sliced mozzarella, baby spinach, avocado slices, goat cheese or feta and another layer of mozzarella. Top it with the second slice of bread and gently press it down.

* In a pan, heat up some butter and gently lay the sandwich.

* Cook it on each side for a few minutes till it looks golden brown. You may press it down gently to seal everything in.

* Once golden brown on both sides, take it off the heat and cut into triangles. Serve immediately.

Grilled Cheese Sandwich Day, April 12 Grilled Cheese Sandwich Day, Grilled Cheese Sandwich Day in US

Caprese Grilled Cheese
By Chef Swasti Food Strategist, Foodhall


2 slices – White bread
100g – Mozzarella (sliced)
1 – Tomato (Sliced)
1tbsp – Basil (chopped)
2tsp – Extra virgin olive oil or Butter
Black pepper to taste


* Layer one slice of bread with sliced mozzarella, tomatoes and basil.

* Season with crushed black pepper and top it with the second slice of bread.

* Drizzle olive oil or butter in a non-stick pan or skillet. Swirl the pan around to coat the pan evenly with oil.

* Gently lay down the prepared sandwich and cook on both sides till the cheese has melted and bread has turned golden brown.

* Take it off the heat and cut into triangles. Serve immediately with some pesto.

Grilled Cheese Sandwich Day, April 12 Grilled Cheese Sandwich Day, Grilled Cheese Sandwich Day in US

French Onion Grilled Cheese
By Chef Swasti Food Strategist, Foodhall


5tbsp – Butter
1/2tbsp – Extra virgin olive oil
1 – White onion (thinly sliced)
4 slice – Whole wheat bread
1tsp – Parsley
12 slice – Swiss cheese


* In a cast iron pan, add 1tbsp butter and oil. Heat it till the butter melts.

* Add the sliced onions and cook over low heat for 30 mins. Do not stir the onions too much. It needs to gently cook and caramelize (to turn dark brown in colour).

* Once it turns colour, add the chopped fresh parsley and set it aside.

* Heat up a new skillet until it is medium hot.

* Butter each slice of bread. Place two slices of bread, butter side down, on the pan.

* Add three slices of cheese on each slice of bread. Wait till it gently melts.

* Add some of the caramelized onions on one slice, when the cheese looks melted enough, sandwich the two slices of bread together.

* Gently press down and take it off the pan. Serve immediately.

Grilled Cheese Sandwich Day, April 12 Grilled Cheese Sandwich Day, Grilled Cheese Sandwich Day in US

Coleslaw Cheese Grilled sandwich
By Chef Udit Bagga & Udit Bhasin, Cafe Out of The Box, Delhi

2 slices – Bread
2 to 3 – Small lettuce leaves
20g – Coleslaw
4 slices – Cheese
2g – Crushed black pepper
20g – Chilli mayonnaise
1 tsp – Salt


* Place two bread slices on a cutting board. Evenly spread chilli mayonnaise on both the slices with the help of a knife.

* Place a cheese slice on the bread slices.

* Sprinkle a pinch of crushed black pepper and salt over the cheese slice. Arrange a slice of bread with cheese, alternatively. Add a little coleslaw in between them.

*  Place the sandwich in the griller and keep it on till it turns golden brown and crispy.

* Once turned golden brown, place the sandwich on the cutting board and cut them into four equal pieces.

* Serve hot with french fries and garnish with lettuce leaves.

Grilled Cheese Sandwich Day, April 12 Grilled Cheese Sandwich Day, Grilled Cheese Sandwich Day in US

Black Olives and Jalapeno Cheese Sandwich
By Del Monte


1/2 cup – Black pitted olives
1/4 cup – Jalapenos
10-15 – Basil leaves
1/2 cup – Mayonnaise
1/2 cup – Cheese spread
Black pepper to taste
2 – Assorted bread


* Roughly chop olives, jalapenos and basil leaves.

* Fold the chopped ingredients in mayonnaise and cheese spread. Season with freshly cracked black pepper.

* Bring the mixture to spreadable consistency by adding some brine from jalapenos.

* Sandwich the spread between toasted sliced bread or baguette or focaccia.

* To serve, cut into fancy shapes or keep as open sandwiches with a drizzle of extra virgin olive oil.

Punjabiyan Di – Shaan – Baishaki Special 3 Recipes


Baisakhi Festival falls on April 14th and marks the beginning of the solar year. People of North India, particularly Punjab thank God for good harvest. At Radison  Gurugram Udyog Vihar ,  Restaurant which is named as CAFE NH -8 , Baisakhi  was celebrated in traditional way …  with a Baisakhi special Food Festival which  had all flavors of Land of Five Rivers – Punjab and Flavor of celebrations to welcome new Harvest  …


Radisson  Gurugram Udhyog Vihar  shared  Baisakhi special recipes right from the Heart of Punjab :  Three distinctive flavors of Punjab

Urad Dal ki Khichadi 

Tasty Khichadi Made with whole black urad dal and rice specially for lohri, a traditional Punjabi Dish as made in home of Punjab during winters.


  • Urad dal whole black gram) – 3/4 cup
  • Rice – 1 cup
  • Ginger grated – 1 tbsp
  • Green chillies – 1tbsp
  • Jeera – 1 tsp
  • Dry red chillies – 3
  • Hing – ½ tsp
  • Oil/ ghee – 2 tablespoon
  • Salt – To taste
  • Plain yoghurt – for serving


  1. Pick, wash and soak rice and urad dal for at least 30-45 minutes. Chop green chilies and grate ginger and keep aside.
  2. Heat 2 tablespoon of ghee in a pressure cooker, add asafetida, cumin, dry red chillies, once the spices start releasing the aroma add grated ginger and green chilies, mix well and fry for 2 minutes.
  3. Add the soaked urad dal and rice, mix well. Add water and salt and mix well.. Close the lid of the pressure cooker and let it cook until 2whistles
  4. Remove it in a serving bowl and serve.


A specialty food product from the land of delicious food, Amritsar. These special Amritsari Vadiyan are made from Urad dal soaked, ground to a paste and blended with coriander seeds, saunf (fennel seeds), black peppercorn, dried whole red chillies and cumin seeds. Add them to your favourite pulav or enjoy them infuse their flavour and aromatic magic in your favourite dishes… A taste that will leave a lasting effect on your palate.


Amritsari Aloo Wadi 


  • Potatoes 4 medium
  • Dried urad dal nuggets 5-6
  • Oil 4 tablespoons
  • Onions 2 medium
  • Ginger 2 inch piece
  • Turmeric powder 1/2 teaspoon
  • Coriander powder 2 teaspoons
  • Cumin powder 1/2 teaspoon
  • Salt to taste
  • Red chilli powder 1/2 teaspoon
  • Tomatoes pureed 2 large
  • Garam masala powder 1/4 teaspoon
  • Fresh coriander leaves chopped 1 tablespoon




Heat oil in a pressure cooker. Break the wadis, put into the cooker and saute. Cut potatoes into thick fingers. Chop onions and ginger finely in a chopper. Put this into the cooker and saute for 2-3 minutes.

Add potatoes, turmeric powder, coriander powder, cumin powder and salt and mix.Add 1 cup water. Add red chilli powder and tomato puree and mix well.

Add garam masala powder and mix well. Add coriander leaves and mix. Put the lid on the cooker and cook under pressure till 2-3 whistles are given out. Serve hot.

Chana Pindi Recipe

Rawal Pindi Chole originated from a place call Rawalpindi in Punjabi and Pakistan where pindi means village. Though Rawal Pindi is no more in India , its part of Pakisthan , But flavour is still found in Villages of Punjab … Meal is not complete with this dish

The USP of this recipe is there is no onion or tomato used hence no chopping, grinding that’s makes this recipe super quick and easy.  Dry pomegranate seeds is normally used in pindi chole to add sourness along with dry mango powder and the dark brown color is achieved from dry gooseberry (amla) or tea bag/leaves which is more popular options these days.


Chickpeas (Kabuli chana) soaked overnight – 200 Gms

Dried pomegranate seeds crushed – 20 Gms

Dry Amla – 35 Gms

Salt up to taste

Coriander seeds – 1 teaspoon

Black cardamom – 2 no.

Bay leaf – 2 no.

Cinnamon stick – 2 Medium

Clove – 4-6 no.

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon Or up to taste

Dry mango powder (Amchoor) – 1/2 teaspoon

Desi Ghee – 4 tablespoons

Cumin seeds – 1/2 teaspoon

Onions chopped – 2 medium

Ginger paste 1 teaspoon

Garlic paste 1 teaspoon

Cumin powder – 2 teaspoons

Coriander powder – 1 teaspoon

Chana masala – 1- teaspoon

Tomatoes Puree – 3tablespoon

Green chillies chopped 2-3 no.

Garam masala powder – 1 teaspoon

Green coriander leaf – for garnish

Green chilli – for garnish




Boiled the soaked chana with dry amla and black cardamom till cook up to 95%.

Take a pot and heat the ghee and put whole spice and fried it.

Put chopped onion and brown it then add ginger garlic paste and other powder spices.

Put tomato puree and boiled it.

Add boiled chana and cook well on slow flame.

Serve with semi dry with garnish of fresh coriander and green chilli slice and enjoy with Nan, Amritsari Kulcha or Paratha








Summer Special – Bhindi Gosht ( OKRA with Lamb Curry )

 Hyderabadi Bhindi Ka Shorba or bhindi gosht kadhi is an authentic Hyderabadi recipe made with mutton adding into lady’s finger / bhindi /okra. It is made using the combination of bhindi(okra) and mutton or meat. Bhindi Gosht Recipe is a very tangy dish as it has got the tangy flavor of the tamarind pulp. This is one of the popular dishes in Hyderabadi cuisine usually made with okra and mutton added to it. In variation of mughlai  dishes , meat or mutton is usually added to most of the veggies. The flavor of the curry stands out with the flavor of mutton into it and also makes the dish very juicy. Bhindi  Gosht recipe is always made with mutton in Hyderabad / Awadh  . In Hyderabad  to get some tangy taste to it tamarind extracted pulp is added.


Bhindi is the most used vegetable in every household and one should try to make it as often as possible as it is good for health and also a tasty vegetable when made into any form of dish.

  • 750gm  washed meat or mutton / Lamb cut into pieces ( Chap pieces I prefer )
  • 4 tbsp Ghee
  • 2 medium size onions finely sliced
  • 2-3 medium size tomatoes finely chopped ( I prefer Tomato Puree )
  • salt as per taste
  • 1 tsp red chilli powder
  • ½ tsp turmeric
  • 3 tsp ginger garlic paste
  • 1/ 2 cups tamarind extracted pulp
  • ½ kg okra/bhindi cut into pieces
  • 3-4 slit green chillies
  • 1 tbsp finely chopped coriander leaves
  • 1 tbsp mint leaves
  • 1 tsp garam masala /Mutton Masala powder
  • Papaya paste
  • Onion Juice

Marination of Mutton :

Marinate Mutton 30 minutes before cooking … To tenderize the Mutton/ Lamb , mix with Papaya paste / Onion Juice / little of Yogurt / Salt to taste / Pepper / Ginger Garlic . If you marinate with papaya paste and Onion juice , Donot need to cook in Pressure Cooker else in Dum it would take 1 hr for Mutton to get tender .


  1. In a wok or kadhai , add Ghee , add sliced onions, saute well till transparent.
  2. Add slit green chillies, add ginger garlic paste, saute till the raw smell disappears.
  3. Add mutton into it and roast it well until a change in color appears.
  4. Add salt, red chilli powder, turmeric powder, mix and cook the masala well for two minutes.
  5. Add chopped tomatoes and cook until tomatoes get soft.
  6. Add very little of water and cook the mutton/ Lamb until it gets tenderised under dum . Use dough to seal the Wok or Kadhai
  7. Add tamarind pulp, add okra/bhindi, add coriander leaves, garam masala powder and cook everything until bhindi gets soft .
  8. Now Add Mutton Masala Powder and Garnish with Ginger and Mint Leaves
  9. Serve it with rotis or rice.
Special Notes …
Rice flour paste or Chickpea flour paste can be added into the dish to make it more tasty and thick.



It is widely believed that children will be the ones shaping the country’s future. This Children’s Day, do a little special something for the young ones. Whip up lip-smacking recipes specially curated by Chef Gaurav Chadha, In-house Chef, Dr. Oetker India at the comfort of your home. Treat your kids and yourself to some delicious food and let your inner child run free!

Some of these fun and yummy recipes include:

  • Marshmallows and Mayonnaise Salad
  • Burger Pizza
  • Carrot and Apple Sandwich
  • Fruity Fun SkewersCarrot and Apple Sandwich

Carrot and Apple Sandwich

Servings: 1


1 medium Carrot, grated

1 tbsp Raisin

¼ Green Capsicum, de- seeded and chopped

90 g (6 tbsp) Dr. Oetker FunFoods Veg Mayonnaise Original

1 medium Apple, grated

30 g (2tbsp) Seedless Dates, chopped

½ tsp Cinnamon Powder

3 slices Brown Bread


  1. For Carrot Spread: In a bowl, add carrot, raisin, capsicum and 3 tbsp mayonnaise. Mix well.
  2. For Apple Spread: In a bowl, add apple, dates, cinnamon powder and remaining mayonnaise. Mix well.
  3. Apply carrot spread on a slice of bread and club it up with another slice of bread.
  4. Apply apple spread on top of second layer of bread slice and club it up with another bread slice.
  5. Cut sandwich diagonally in two triangles and serve.

Level: Beginner

Preparation Time: 5 Minutes

 Burger Pizza


Burger Pizza                                

Servings: 1


½ small Onion, diced

½ Tomato, de-seeded and diced

50 g Paneer, diced

¼ Green Capscium, de-seeded and diced

¼ tsp Oregano, dry

¼ tsp Red Chilli Flakes


Black Pepper Powder

60 g (4 tbsp) Dr. Oetker FunFoods Pasta & Pizza Sauce

1 Focaccia Burger Bun, cut horizontally in two halves

100 g Mozzarella, grated


  1. In a bowl, add onion, tomato, paneer, capsicum, oregano, chilli flakes, salt and pepper. Mix well and keep it aside.
  2. Preheat oven to 180°C. Spread 2 tbsp each pasta & pizza sauce on each half of burger bun. Place vegetables on both the buns equally and top it up with cheese.
  3. Bake burger for 3-4 minutes or until cheese melts. Put the top half of baked burger bun on top of lower half. Serve Hot


Level: Beginner

Preparation time: 15 Minutes

Cooking Time: 5 Minutes

Fruity Fun Skewers


Fruity Fun Skewers

Servings: 4


1 medium Green Apple, cubed

1 Banana, cubed

6 Grapes, seedless

¼ Pineapple, cubed

8-10 Wooden Skewers

90 g (6 tbsp) Dr. Oetker FunFoods Veg Mayonnaise Original

90 g (6 tbsp) Coconut Powder

2 tbsp Colorful Sprinklers


  1. Place fruits alternatively in skewers and refrigerate for 30 minutes.
  2. Dip fruit skewers firstly in mayonnaise and once coated roll them up in coconut.
  3. Garnish fruit skewers with sprinklers and serve cold.

Level: Beginner

Preparation time: 15 Minutes

Marshmallows and Mayonnaise Salad


Marshmallow & Mayonnaise Salad

Servings: 2-3


30 g (2 tbsp) Whipped Cream

60 g (4 tbsp) Dr. Oetker FunFoods Veg Mayonnaise

3 tsp Coconut Powder

2 tbsp Tooty Fruity

2 slices canned Pineapple, cubed

5-6 Marshmallows, cubed

5-6 Cherries

1 tbsp each Almonds and Cashewnuts, chopped


  1. For Salad Dressing: In a bowl, add cream, mayonnaise and coconut powder. Gently mix it together.
  2. Add tooty fruity, pineapple, marshmallow, cherries and nuts in the above dressing. Mix well and serve cold.

Level: Beginner

Preparation Time: 10 Minutes

Halloween Recipes By: Chef Om Nayank The Pasta Bowl Company

Halloween this year will be celebrated on October 31st. However festivities in India have already begun and many pubs and lounges are giving offers and discounts in their drinks and food. Several offices have organised Halloween themed parties.

Every October, carved pumpkins peer out from porches and doorsteps in the United States and other parts of the world.Gourd-like orange fruits inscribed with ghoulish faces and illuminated by candles are a sure sign of the Halloween season. The practice of decorating “jack-o’-lanterns”—the name comes from an Irish folktale about a man named Stingy Jack—originated in Ireland, where large turnips and potatoes served as an early canvas. Irish immigrants brought the tradition to America, home of the pumpkin, and it became an integral part of Halloween festivities.

So Pumpkin plays a Important role even in  Halloween Recipes … Though Pumpkin is very Humble Vegetable , But It Humble vegetable could be so exotic Only CHEF OM NAYAK OF THE PASTA BOWL COMPANY  , Restaurant  based in Gurgaon  which is dedicated to Sicilian Kitchen and preserves the Authenticity of Sicilian Kitchen   … With Strong Belief , EAT SEASONAL , EAT  FRESH  , CHEF OM NAYAK SHARED WITH US , THE RECIPES FOR HALLOWEEN ..

cappellacci di zucca-01

CAPPELLACCI DI ZUCCA : Fresh Stuffed Pasta

Serves 5 portions


  • 5 eggs
  • 350 grams pasta flour, plus more for dusting
  • 1 tablespoon  Olive oil for marination of Butter nut pumpkin
  • 1 garlic clove
  • 600 grams butternut pumpkin
  • 100 grams freshly grated parmigiano reggiano cheese
  • Freshly grated nutmeg
  • salt and freshly ground black pepper
  • 100 grams butter
  • Fresh sage leaves


Making the Dough

  1. Mix Eggs, Flour and salt. Knead Well. About 3 mins should be ok. Keep it for 30 mins.

Making the Filling

  1. Preheat the oven to 375°F (190°C). Lightly oil a baking sheet. Peel and Cut the Pumpkin and scoop out the seeds and cut into small dices Bake the squash for 45 mins along with garlic or until well cooked
  2. Place it in a bowl, mesh it well, stir in the cheese and grate the nutmeg and some crushed pepper corns and mix well.

Making the Pasta

  1. Roll out the pasta dough very thin so as to literally see the yellowish filling inside
  2. Cut the pasta sheet into 2 ½ inch squares.
  3. Place 1 spoon of filling and stick the parallel ends together to form a triangle and then stick the other ends together for form the Cappellacci.
  4. In boiling water, cook Cappellacci for 3-4 mins approximately or Until firm or as they say “Al Dente”
  5. Melt the butter in a pan and add sage leaves
  6. Transfer Cappellacci to the pan, add few spoons of stock if needed.
  7. Check on the seasoning.
  8. Top up with some Parmesan Cheese. Serve Hot.



RISOTTO ALLA ZUCCA              Italian Creamy Rice

Serves 5 portions

500 grams Arborio Rice

300 grams Roasted Butter Nut Pumpkin

120 grams Butter

100 grams Parmigiano Reggiano Cheese

2 grams rosemary leaves

2 cloves of Garlic

3 table spoon chopped Onion

1.25 ltr Stock




  • To the pan add butter, garlic and onions. Sauté till transparent
  • Add roasted Butternut Pumpkin and Arborio Rice
  • While stirring, keep adding stock in the batches of 250 ml each
  • Once half done add rosemary leaves
  • After adding all the stock OR nearing Rice being soft add Parmesan Cheese
  • Check Seasoning and add crushed black pepper
  • Serve Hot




Hyderabadi Mirchi Ka Salan -Chef Gaurav Chadha , Dr. Oetker India Pvt. Ltd

While many believe that it was in Akbar’s court from one of his skilled khansamas, given the mention of Mirch Ka Salan as one of the highlights of menu served at Akbar’s coronation ceremony as the Emperor Of India. Even the Ain-i-Akbari mentions the dish as his favourite. In one of the pages, it is written that an edgy prince (referring to Akbar) was pleased to see that his favourite Mirch Ka Salan on the rehearsal dinner menu with Mir Bakawal, who reminded the prince how his beloved dish is an adaptation of a popular Indian cooking practice which the kitchen has embellished with local spices, condiments and souring agents from regions all over the kingdom – making something altogether unique.

It is said that Akbar, who was a staunch vegetarian, loved his Mirch Ka Salan not only for its unique taste, but also for the flavour integration that the dish had. For him, many historians and travelers later noted, the dish was an extension of his thought process of a united kingdom, where people stayed in harmony.


Asaf Jahi, who is credited of developing the Hyderabadi cuisine, as one of the contenders — there was no denying that Mirch Ka Salan was never developed as a side -kick to Biryani as it later became. Food lores also suggest that the dish came during the time of Muhammad Quli Qutb Shah, the fifth ruler of the Qutb Shahi dynasty, founded the city of Hyderabad in 1591, who was known to be rather fond of bold flavours in his food.

But all said, in all likelihood, Mirch Ka Salan was never the side-kick to Biryani, but a main dish. Mirch Ka Salan was a thick brown rich gravy, which usually meant that it was one of the star dishes of the table, to be had with steamed rice or chappatis/rotis.

Thanks to  Chef Gaurav Chadha, In-house Chef, Dr. Oetker India Pvt. Ltd to enligten us on glorious history of Hyderabadi Mirchi ka salan … Here is Quick and Easy Recipe which Chef Gaurav Chadha shared with us …

Hyderabadi Mirchi Ka Salan                                                                       

Servings: 2


½ tsp Sesame Seeds

½ tsp Coriander Seeds

1-2 Whole Red Chillies

1 tbsp Desiccated Coconut Powder

1 tsp Vegetable Oil

5-6 Curry Leaves

½ tsp Turmeric Powder

100 ml Coconut Milk

60 g (4 tbsp) Dr. Oetker FunFoods Peanut Butter Crunchy

100 ml Water

100 g Large Green Chillies, fried


1 tbsp Lemon Juice

4-5 Coriander Leaves, chopped

Hyderabadi Mirch ka Salan


  1. Heat non-stick pan (low flame) add sesame seeds, coriander seeds, red chillies and coconut powder. Roast the spices for 1 minute and let it cool.
  2. In a blender jar add above mixture and grind it to form a thick paste.
  3. Heat oil in a non-stick pan (low flame) add curry leaves, turmeric powder, coconut milk, peanut butter and water. Stir and add above paste. Cook this mixture for 3-4 minutes or till it thickens.
  4. Add fried chillies to above mixture, season with salt and add lemon juice. Garnish with corinader leaves and serve hot.

Level: Beginner

Preparation Time: 5 Minutes

Cooking Time: 10 Minutes



Harissa is a spicy and aromatic chile paste that’s a widely used staple in North African and Middle Eastern cooking.

Harissa recipes vary between countries and regions, but a standard version includes a blend of hot chile peppers (which are often smoked), garlic, olive oil and spices, like cumin, coriander, caraway and mint. Tomatoes and rose petals are also common ingredients.

Even if you love spicy food, harissa packs quite a punch. A little goes a long way.

Where to Find Harissa

Harissa is most commonly found ready-made in jars, tubes and cans. A spice powder version is also available. In India , Veeba has launched its range of Dressing / dips / sauces (… I picked the Veeba Harissa dressing from nearest Grocery Mart … Though It is  Salad dressing But I had used it as Marination … Dressing are high on Oil  and Flavor  , Hence it  is valuable to use  as Marination sauce … If a Marination sauce is readily available , then cooking is easy …

So if you donot have any thing house , If you have any Veeba sauces or Salad Dressing use it  for Marination …

Here is the Recipe for Kebab lovers  – Harissa Chicken Skewers … Try making it at Home … It’s easy … 


  •  Harissa Dressing By Veeba
  • Harissa Paste
  • Chipotle Dressing By Veeba
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt and Pepper
  • 3 boneless skinless chicken breasts
  • Mint Leaves ( Pudina )
  • 1/2 Cup of Hung curd


  1. Cut chicken breasts into bite sized pieces.
  2. Toss with  4 spoons  of the harissa Dressing , Harissa Paste and Chipolte sauce  with some chopped min leaves ( Pudina) .  Mint leaves would balance the heat of Harissa paste . If you want add some Yogurt with the marination to give little more texture . Refrigerate 30 minutes, or up to overnight.
  3. Once you’re ready to cook, thread the chicken onto skewers. Depending on the size of your skewers, you will need 3-5 skewers. You don’t want to crowd the chicken.
  4. Heat grill to medium-high heat.
  5. Place chicken skewers on grill.
  6. Cook until chicken is cooked through, turning a few times, about 10-12 minutes total.
  7. Serve with  a Veeba  dipping sauce.


Masterclass Organized by Embassy of Sweden – Recipes by Chef Ebbe Vollmer of Vollmers, a two Michelin starred restaurant in Malmo

Master Chef Classes are always a point of Learning Techniques  and knowing about Cuisines … This is Time , It was Sweden … Sweden is the fourth-largest country in Europe. It is the largest Scandinavian country (the other countries in Scandinavia are Denmark, Finland, and Norway). About 15 percent of Sweden’s total area lies north of the Arctic Circle

Sweden’s climate and location are largely responsible for the development of its cuisine. Early inhabitants stocked food supplies to prepare for the start of the country’s long, cold winters by preserving meat, fish, fruits, and vegetables.

The Vikings, who inhabited all of  Scandanavia more than one thousand years ago, were some of the first to develop a method for preserving foods. In preparation for long voyages, foods were salted, dehydrated, and cured. Though modern-day technology (such as the refrigerator and freezer) has eliminated the need for such preserving methods, Swedes continue to salt, dehydrate, and cure many of their foods, particularly fish.

During the Viking era, a.d. 800 to 1050, these ruthless crusaders embarked on raids all across Europe, invading lands possibly as far south as the Mediterranean Sea. The British Isles and France were in close proximity to Scandinavia, and therefore endured continuous Viking invasions. Over time, various foods such as tea from England, French sauces and soups, and honey cakes from Germany were brought back to Scandinavian territory and incorporated into the diet. Swedes still find soups a great way to use leftover food.

Historically, Swedish cuisine has not been as popular as other European fare.  It has, however, been influential. The Russian nation is said to have been established by Scandinavian traders and warriors (called Varangians), and Sweden may be responsible for introducing fruit soups, smoked meats, cream sauces, and herring to early Russians

In association with Embassy of Sweden , Delhi Culinary scene embarked a Master Class by Chef EBBE Vollmer of Vollmers , Chef Vollmer is renowned for the stellar achievement of obtaining two Michelin Stars for his exquisite restaurant- Vollmers, in Malmo, Sweden. The restaurant is known globally for its authentic Swedish cuisine.

Co-hosting the event was The Lodhi’s Executive Chef, Vijay Thapliyal who stated ‘We were delighted to have Chef Ebbe Vollmer of Vollmers join us today at The Lodhi and take us through the making of these beautiful dishes.


Crispy Potato Cake with Smoke Sour Cream & Salted Fishes:

Ingredients :

3-4 Potatoes

Muffin tray

Oil ( Olive Oil )

Salt to Taste .

For Sour Cream 

  • Fresh cream 1 cup

  • Lemon juice 2 tablespoons

  • Hung yogurt 1/4 cup

  • Salt to taste


Beat The Cream until thick … Add Lemon Juice and Hung yogurt and mix well . Season with salt , Mix well and  keep aside .

Crispy Potato Cake with Smoke Sour Cream_veg

Method : 

Get 4 baking big potatoes, peel them, slice them very thin on the mandolin.

Reslice those slices with a knife until they become very thin Julian. Put them in water to get the starch away.

Then you heat oil to 130-140 degrees and you put some kind of mould inside the oil so your cakes get brown and you keep them together and they create little burstness.

Roll the potato in your hand like a yawn put it in the mould, wait for 5 seconds and slowly push all the edges with a tweezers or fork.

You let it slowly cook on one side as it takes times and then you carefully flip it other side.

Cook it till it stops bubbling and its light golden, after that when you get it out of the oil it gets more color so you should take it more early because if it turns darker than it becomes bitter.

You can serve this with your choice of topping like onion, sprinkle with cheese, or put some fish eggs.

Crispy Potato Cake with Smoke Sour Cream & Salted Fishes

Pan fried Loin of Lamb with charred leeks & pickle green tomatoes

Ingredients : 

Lamb racks  – around 1kg ( Serving 5-7 people ) .

Butter ( 500 gms )

Oil ( Olive Oil )

Green Tomatoes – 3 in No

Salt and Pepper to Taste .

Mustard seed – just a Little pinch

For Wine reduction  

Red Wine ( For Reduction ) –  750 ml

Spring Onion –  3 in no Finely cut .

Sugar (  A small cup )



Method :

Fried the lamb in the pan on the fatty side down.

Get it nice colored When the lamb is cooked nicely cover it with rum and leave it for some time with extra butter and base it with spoon.

It will become golden brown all over. Put it in the oven at 150 degrees until quarter temperature is 51 degree and then rest it for 10 min.

Garnish it with pickle green tomatoes. Slice completely hard green tomatoes, slice it on the mandolin.

Luke warm pickling liquid with mustard seeds and blanched first to remove the spiciness from it.

White vinegar 1 part, sugar 2 part, water 3 parts and spring onion. For sauce there will be a red wine reduction and put a bit of toast. Roast it for some time and split it with a bit of oil.

Pan fried Loin of Lamb with charred leeks & pickle green tomatoes

2 Healthy Lamb Recipes – Ramzan Special

Ramzan is the ninth month in the Islamic calendar during which the ‘Quran’ was first revealed.  Muslims around the world observe fasts to celebrate this month long festival. Ramzan is a time of self-reflection to focus on the soul rather than the body and an opportunity to reconnect with your faith.  Fasting, during this period, is seen as a way of instilling self-control.

The day starts at the crack of dawn with a meal called ‘Suhoor’ or ‘Sehri’ and rounds off by breaking the fast after sunset, followed by an elaborate ‘Iftar’ meal.

Two Recipes Lamb based for Iftar  …  This is best  example of Slow cooking … Atleast  3 hrs for cooking … The slow cooking makes it nutritious and flavorful

Harira to Morocco is like Haleem in India in that it’s as much a household name as anything.  Every child and adult in Morocco is familiar with harira and it’s served in practically every home throughout the country.


  • 2 tablespoons olive oil
  • 700g diced lamb (we used shoulder)
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 11/2 teaspoons ground cumin
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon ground cloves
  • 1 bay leaf
  • 1L (4 cups) chicken stock
  •  400g  Thick Chopped Tomatoes
  • 1/2 bunch coriander, leaves finely chopped, plus extra leaves to serve
  •  400g cans chickpeas, rinsed, drained
  •  400g cans brown lentils, rinsed, drained
  • Thick  yoghurt and toasted  Roti / Naan / bread, to serve



  • Heat the oil in a large saucepan over medium-high heat. Season the lamb, then in batches, cook, turning, for 4-5 minutes until browned. Remove from the pan and set aside.
  • Add the onion and garlic to the pan and cook, stirring, for 3-4 minutes until softened. Return the lamb to the pan with the tomato paste, spices and bay leaf. Cook, stirring, for 1 minute, then add the stock, chopped tomato and coriander. Bring to a simmer, then cover and reduce heat to low. Cook for 1 hour, then stir in chickpeas and lentils. Cover and cook for 30 minutes, then remove the lid and cook for a further 30 minutes or until the lamb is tender and the soup is slightly reduced and thickened.
  • Garnish with extra coriander and serve with yoghurt and  bread / Roti


A delicious Ramzan special, Hyderabadi Haleem is a savourful mutton recipe. A melange of ingredients like cracked wheat, urad dal, curd, ghee and cashew nuts

  • 1 kilograms mutton
  • 2 teaspoon ginger paste
  • 1 cup urad dal
  • 1 teaspoon red chilli powder
  • 2 cup yoghurt (curd)
  • 1/2 cup cashews
  • 1/2 teaspoon peppercorns
  • 1/2 cup ghee
  • 1/2 cup mint
  • 3 cup crushed whole wheat
  • 2 teaspoon garlic paste
  • 1 cup chana dal
  • 1/4 teaspoon powdered turmeric
  • 1 cup onion
  • 1 teaspoon garam masala powder
  • 1 inch cinnamon stick
  • 1 cup coriander leaves
  • 6 green chilli

For Garnishing

  • 2 lemon wedges


  • Wash and soak the cracked wheat for half an hour. Trim the mutton (boneless) of any excess fat.To the mutton, add 1/2 tbsp of ginger and garlic paste, half a tsp of salt, red chilli powder, half a tsp of garam masala powder and a pinch of turmeric powder. Pressure cook the mix for 8-10 min (or until 4 whistles) and simmer for another 15-20 mins. Shred and keep aside.
  • Wash and soak the cracked wheat for half an hour. Trim the mutton (boneless) of any excess fat.
  • To the mutton, add 1/2 tbsp of ginger and garlic paste, half a tsp of salt, red chilli powder, half a tsp of garam masala powder and a pinch of turmeric powder. Pressure cook the mix for 8-10 min (or until 4 whistles) and simmer for another 15-20 mins. Shred and keep aside.
  • Boil the cracked wheat along with urad and chana dal with a tbsp of ginger-garlic paste, turmeric, 2-3 green chillies, and pepper corns in 8-10 cups of water until it’s cooked completely and the water is absorbed. Blend this mix for a few seconds.

    Heat the oil in another container, add whole spices, cooked and shredded lamb, remaining green chillies, half a cup fresh coriander and saute for a 2-3 minutes. Add curd and saute for another 10- 15 minutes. Add three cups of water and bring to a boil.

  • To this, add the blended wheat and mix well while adding a little ghee as you go. Let it simmer and cook slowly for at least half an hour . Serve hot, garnished with fried onions, cashew nuts, lemon wedges and fresh coriander.