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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

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.


SOTO MADURA ( Madura island style Soup )

Best way of Understanding a Nation is through understanding the People’s  eating Habits or Food . Recently I visited Grand Hyatt Mumbai  , where Indonesian Food festival was organized at their Restaurant Fifty Five East and had pleasure of interacting with Visiting Chef from Indonesia – Chef Teuku 

The ‘typical’ Indonesian meal might be described as being based on rice, with several savory side dishes of vegetable, fish or meat or poultry, accompanied by chilli-hot condiment or sambal, with peanuts, crackers (krupuk) or fried shallots to provide a crunchy contrast. Born in Jakarta,Chef Teuku is excited to create an amalgamation of wondrous fresh vegetables, soft flavored breads together with some exotic spices and his favorite dash of delicacy.

Soto (also known as sroto, tauto, or coto) is a traditional  Indonesian soup mainly composed of broth, meat and vegetables. Many traditional soups are called soto, whereas foreign and Western influenced soups are called sop.


Soto is sometimes considered Indonesia’s National Dish,  Soto is omnipresent in Indonesia, available in many warungs and open-air eateries on many street corners, to fine dining restaurants and luxurious hotels.

Madura is one small Island east of Java Island in Indonesia, that’s where this food comes from. But even though this dish from that place, you can find it anywhere Nationally. Beside this beef soup, Madura also common known with Coconut Satay (beef coated with grated coconut satay).We usually eat this spicy soup with white steamed rice, “sambal” (ground chilly), fried shallot, sprinkle with chopped parsley or celery and spice up with lemon juice said Chef Teuku 

So Today keeping in Mind , India Religious sentiments , Chef has shared with us the recipe of

Soto Madura (madura Clear Soup)


500 gram of Chicken
100 gr bean sprouts
80 gr rice noodles
60 gr Indonesian parsley
60 gr scallions
60 gr ginger
1 lime
salt and pepper


* Boil Chicken until done. Drain and cut into bite-sized slices.
* Remove the tails of bean sprouts, boil until half done
* Boil rice noodles separately
* Keep these in separate plates
* Cut Indonesian parsley and scallions
* Grind shallots, and brown it for a little bit
* Skin and cut ginger
* Make chicken stock using chicken bones boiled in water for about an hour. Remove bones, and put in salt, pepper, ginger, and shallots.
* Serve the soto by putting the chicken , bean sprouts, noodles into a bowl. Pour soup into it.
* Sprinkle with Indonesian parsley and scallions.


Bhareli Mirch – Vegetarian Maharashtra


This recipe varies as you travel in different parts of india . In Maharashtra and Gujarat bhavnagri mirch (chili) is used to make this stuffed chili recipe . Generally besan (gram flour) , grated coconut , and crushed peanut is mixed with different spices and tang of lemon juice , amchur or  imli is added to it .This stuffed pepper is a tasty veg recipe  .

Getting that Original Bhavnagri Mirch in Delhi seems to be a impossible task for me , So I have used the LOCAL SHIMLA MIRCH ( CAPSICUM )

  • 250 grams big long bhavnagri mirchi  / Shimla Mirch ( Capsicum )
  • 1 teaspoon salt to rub inside Capsicum
  • 6 teaspoon oil
  • 1 teaspoon jeera (cumin seeds)
  • ¼ teaspoon hing (Asafoetida)


For filling

  • ½ cup roasted peanuts ( moongphalli)
  • 2 tablespoon besan
  • ¼ cup grated dry coconut
  • ½ big size lemon juice/1 teaspoon amchur (dry mango powder)/ t tablespoon grated raw mango
  • 1 teaspoon fennel seeds powder (badishop powder)
  • 1 teaspoon coriander powder
  • 1 teaspoon red chili powder (if the chilies r not at all spicy)
  • 1 medium size onion finely chopped
  • 1 teaspoon salt for stuffing

Method :

  1. Mix the peanut coconut powder with the entire filling ingredient, lemon juice will make this filling wet mix all stuffing ingredients with peanut coconut powder.Add lemon juice/ amchur/ grated raw mango in stuffing .Stuff the filling in each Capsicum
  2. Heat the oil in the pan (preferably non stick pan if you want to use less oil) and add cumin seeds and Asafoetida to it then put all the stuffed chilies in it roast it on high flame and then cover it and cook it on low flame for 5 -6 minutes again turn all chilies and close the lid for 5 -6 minutes and let it cook on low flame. Cook it until the chilies are cooked.
  3. Serve this tasty bharli mirchi/ bharela marcha with Roti’s

Dal Vadas by Iddly Faktory

Imagine a Banker – Finance Guy becoming a Chef … He understand the dynamics of Money  and The best way to please the world is Food … Food and Finance  go hand in hand … Met Mr . Karthik KrishnaMurthy  and tried to understand how his journey from Finance took him to the world of Food …

Karthik Krishnamurthy is an Investment Banker Turned Chef and Food Entrepreneur. After long and successful stints at ABN AMRO Bank, Barclays Bank and SMC, a Global Investment banking Company, Karthik took to his calling, Food!!! He decided to let his banker dress style take a back seat and wore his chef uniform by starting ‘Iddly Faktory’- a South Indian Food Business. It is therefore built around his personal brand of Trust, Quality Of Service and Authenticity .


Prep Time : 10 mins (soaking time is excluded)

Cook Time : 10 mins
Serves: 10-12 Vadas
Category: Snacks-Festival Recipes


  • Chana dal/Kadalai Paripu/Bengal Gram – 3/4 cup
  • Green chillies – 2
  • Red chillies – 2
  • Salt to taste
  • Hing /Asafoetida- a generous pinch
  • Curry leaves – few
  • Onion (Optional)
  • Oil to fry


  • Soak channa dal for an 1 hour and after an hour, drain the water completely.
  • Take out your mixy jar and add the chaana dal, red chillies, green chillies, salt and hing and grind them coarsely.
  • Pour the batter into a vessel and mix eveything well. Here if you want, you can add finely chopped onions.



  • Make equal sized balls out of the mix and flatten it with your fingers.
  • Heat oil in a kadai. Drop a small amount of batter into the oil, to check if the oil is hot enough. If it immediately raises to the surface, then it means that the oil is hot enough to fry the vadas.
  • Now reduce it to medium flame and add these small sized balls into the oil one by one. Let it cook for some time. Then flip it over to the other side. Once it turns golden brown, remove from the oil and place it on the colander to drain off the excess oil.
  • Your Dal Vada /Paruppu vadai is ready.


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Malaysian Prawn Sambal with Roti Jala

 Malaysian food is heavily influenced by Thai, Chinese, Indonesian and Indian cuisine. These influences extend from the use of the wok to the combinations of spices used in many popular dishes.

Malay food is generally spicy. Dishes are not always necessarily chilli-hot per se, but there will always, at the least, be a chilli-based sambal on hand. Traditional Southeast Asian herbs and spices meet Indian, Middle Eastern and Chinese spices in Malaysian food, leading to fragrant combinations of coriander and cumin (the basis of many Malay curries) with lemongrass, kaffir lime leaves, cardamom, star anise and fenugreek.

These 2 dishes are very similar to Indian Coastal dishes  ofcourse the flavor is absolutely Malaysian

Prawn Sambal  with  Roti Jala 

Prawn Sambal 

  • 3 medium onions, peeled, and chopped roughly
  • 4 cloves garlic, peeled
  • 2 lemongrass stalks, white part only, chopped roughly
  • 2-5 Birds Eyes chillis
  • 1 tablespoon belcehan (fermented shrimp paste)
  • 2 tablespoons vegetable oil
  • ½ teaspoon ground turmeric
  • 500 grams (about 18 ounces) raw, peeled prawns (shrimp)
  • ⅓ cup water, just boiled
  • 3 tablespoons tamarind concentrate
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • 2 teaspoons light soy sauce


  1. Process onions, garlic, lemongrass and chilli until finely diced. Use 2 chillis for a mild-medium curry, 4 for a hot curry and 5 for an extra hot curry.
  2. Heat up a wok until smoking and then add oil. Heat for a few seconds until it starts to shimmer then add processed mixture and belcehan.
  3. Fry over a medium heat for a few minutes, stirring all the time, until fragrant and starting to ‘split’.
  4. Add turmeric and fry for another minute, stirring briskly, and then add the prawns and ⅓ cup just boiled water.
  5. Stir to combine, coating the prawns with the mixture.
  6. Add tamarind, sugar, salt and soy and continue stirring, until prawns are pink and cooked through.
  7. Serve with steamed rice and fried Chinese vegetables.



Roti Jala—means “net bread” literally—is another malaysian roti . These lacy and net like pancakes/crepes are very popular during the Muslim fasting month of Ramadan, where vendors set up temporary stalls selling roti jala to go with various curries offered. Roti Jala is also very popular as an afternoon tea snack.


  • 1 cup (150g) all-purpose flour
  • ¼ tsp ground turmeric
  • ¼ tsp salt
  • 1 egg, beaten
  • ¾ cup (180ml) coconut milk mixed with ¾ cup (180ml) water
  • Vegetable oil to grease pan



  1. Sift flour and ground turmeric into a large bowl. Add salt. Stir in beaten egg and coconut milk until a smooth batter forms.
  2. Strain batter to remove any lumps.
  3. Brush a little oil onto a non-stick pan on medium heat. Pour a little batter into the roti jala cup until about half full. Move the cup in a circular motion over the pan to form a lacy pattern. Cook until set. This only takes about 2 minutes. Slide crepe out of pan onto a plate. Repeat until all batter is used up.
  4. When cool enough to handle, fold in both sides of the crepe and roll to form a neat package.


Baidi Roti at Bade Miyan ( Mumbai )

Baida roti is one of Mumbai’s delicious street side snack. A famous order at Mumbai’s Bade Miyan, baida roti is maida roti filled with minced meat and egg. For an easy baida roti recipe, you can substitute the process of making the rotis with ready-made s  sheets.



  • Refined Flour 1
  • Eggs 1 cup
  • Olive oil 1 tbsp + for shallow frying
  • Baking powder a pinch
  • Refined flour (maida) 1 1/2 cups
  • Salt to taste
  • Olive oil 2 tablespoons
  • Onion grated 1 medium
  • Green chillies chopped 2
  • Garam masala powder 1/4 teaspoon
  • Fresh coriander leaves chopped 2 tablespoons
  • Eggs whisked 8
  • Salt to taste


  • Sift refined flour into a bowl. Add salt, one tablespoon olive oil, baking powder and egg. Mix well and knead into a soft dough adding water as required. Divide the dough into eight equal portions and roll into round balls.
  • Keep the dough covered with a damp cloth. Heat two tablespoons of olive oil in a pan. Add onion and sauté till light brown. Add mutton mince, green chillies and salt. Cover and cook on medium heat for twenty minutes or till the mince is cooked and completely dry. Add garam masala powder and coriander leaves and mix well. Roll out each dough ball into a thin square chapati.
  • Place a tablespoon or two of mince in the centre and pour two tablespoons of beaten egg over it. Fold in sides to make a square packet. Heat a non-stick pan and place the chapati packet on it. Pour some more beaten egg over and drizzle oil.
  • Slowly turn over and pour a little more of the beaten egg so that the dough-mince packet is covered with egg on all sides. Gently fry on low heat till all the sides are golden and crisp. Cut into half. Serve hot with green chutney.