chef & host - Kunal Kapur | Zee Zest

Kunal Kapur

chef & host - Akanksha Khatri | Zee Zest

Akanksha Khatri

chef & host - Rakesh Raghunathan | Zee Zest

Rakesh Raghunathan

chef & host - Tejasvi Chandela | Zee Zest

Tejasvi Chandela

chef & host - Gautam Mehrishi | Zee Zest

Gautam Mehrishi

chef & host - Harpal Singh Sokhi | Zee Zest

Harpal Singh Sokhi

A food enthusiast and an aspiring culinary artist, chef Smit Sagar gives an ode to the great Indian street food with his show 'Taste Ki Gully' on Zee Zest.

chef - Chef Smit Sagar | Zee Zest

Smit Sagar

chef & host - Pankaj Bhadouria | Zee Zest

Pankaj Bhadouria

chef & host - Ajay Chopra | Zee Zest

Ajay Chopra

zeezest

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Sathyamangalam

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Shonar Bengal - Bengali

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host - Team ZZ | Zee Zest

Team ZZ

Sookju Namul is delicious Korean style seasoned mung bean sprouts salad. This salad is easy to make.

Sookju Namul or Korean Bean Sprout Salad is a popular side dish filled with flavour and nutrition. Chef Rahul Banerjee shares the recipe. 

Discover Sookju Namul's Delightful Flavors With Zeezest Recipes, Offering An Easy-To-Follow Recipe For A Flavorful Culinary Experience. Do Try Out This Amazing Recipe!

Watch Tasty And Easy Sookju Namul Recipe | ZeeZest Recipes

Sookju Namul

Boil and strain the sprouted beans. Transfer the beans to a bowl. 

Add garlic, soy sauce, spring onion, sesame, Kosher salt and mix well.

Garnish with sesame and serve. 

Sookju Namul or Korean Bean Sprout Salad is a popular side dish 

Simply Korea

korea_sookju namul

Kunna means clay pot in Punjabi, and Gosht is tender meat cooked in flavourful freshly ground masalas. It is an easy to make slow cook meat dish that requires very few ingredients.The slow-cooking ensures the meat is cooked thoroughly and the aroma and flavour of the spices get infused in it.Chef Pankaj’s Kunna Gosht is rich, tender, and lip-smacking.

Kunna Gosht is a slow-cooked meat dish from Chiniot District of Punjab. Chef Pankaj Bhadouria shares the recipe of this mutton dish.

Elevate Your Culinary Skills With Kunna Gosht's Savory Recipe By Chef Pankaj Bhadouria, Exclusively Shared On Zeezest ,Ensuring A Flavorful Meal For Your Dining Pleasure.

Kunna Gosht Recipe By Chef Pankaj Bhadouria | ZeeZest Recipe

Kunna Gosht

Dry roast green cardamoms, cloves, black peppercorns, cinnamon stick, cumin seeds, coriander seeds, fenugreek seeds, star anise, dry red chillies in a pan on slow flame for 2 mins. 

Once the spices cool, grind them into powder. 

Heat ghee in the kunna pot. Add sliced onion and saute until they turn golden.

Add ginger paste, garlic paste, mutton, water, salt and mix. Close lid and cook until the mutton is done.

Add the masala mixture to the pot and mix properly.

Add whole flour and water mixture and cook until the gravy thickens.

Garnish with a coriander sprig and serve hot.

Chef Pankaj Bhadouria shares the recipe for Kunna Gosht, a clay pot mutton dish.

Indian Food Classics

ifc ep_21_rec_03_kunna gosht

Kurdai is a traditional Maharashtrian savoury food which is quite similar to papad. It is traditionally made from wheat flour but here the chef makes it using rice flour. Kurdai like papad are sun dried so they are made in summer, sun dried and stored. They can be used whenever required.A Maharashtrian festival meal is incomplete without kurdai. This crunchy delicacy makes for a great combination with aamras during the summer mango season.The crunchy, crispy Kurdai enhances the flavours of your meals.

Kurdai is a traditional Maharashtrian accompaniment. Chef Ajay Chopra shares the recipe for this crunchy, savoury delicacy.

Chef Ajay Chopra shares the recipe for the crunchy Kurdai. Do give it a try.

Watch Kurdai recipe by Chef Ajay Chopra

Kurdai

In bowl, mix rice flour and water to make a mixture of liquid consistency.

Heat water in a pan and salt, asafoetida and ginger & green chilli paste to it. Mix well.

Now add the rice flour liquid mixture to it and mix well. 

Add papad khar and cook till a soft dough is formed. Remove the dough in a bowl and allow it to cool.

Grease a murukku mould with oil and fill it with the dough.

Take a plastic sheet and make the kurdai on it. 

Dry the kurdais in the sun for 2-3 days.

To prepare masala, grind together roasted cumin powder, asafoetida, salt, red chilli powder and aamchur powder in a mixer.

Deep-fry the kurdai and sprinkle with the masala.

Chef Ajay Chopra shares the recipe for the crunchy Kurdai.

Papad Pickles Aur Pyaala

ppp_ep 06_kurdai

Chandrakanthalu is a traditional lentil-based dessert from the south Indian state of Andhra Pradesh. The name indicates the shape of this sweet; Chandrakanthalu indicates crescent moon shape. This delicacy is made from yellow moong dal. It is cut into crescent moon-shaped pieces and deep-fried. This delicacy is crispy outside and soft inside. The finger-lickingly good Chandrakanthalu is a work of art.

Chandrakanthalu is a traditional lentil-based dessert from the south Indian state of Andhra Pradesh. Chef Akanksha Khatri shares the recipe for this crispy and delicious sweet. 

Indulge In Divine Flavors Of Chandrakanthalu By Chef Akanksha Khatri & A Plethora Of Flavorful Recipes On Zeezest. Embark On A Flavorful Journey To Delight Your Palate.

Chandrakanthalu Recipe by Chef Akanksha Khatri | ZeeZest

Chandrakanthalu

Soak the moong dal in 2 cups of water for 1 hour. Drain water from the moong dal completely. Grind the moong dal into a smooth paste with little water. 

In the pan add ghee, add mong dal batter, add water and mix well.

Add cardamom powder, sugar and grated coconut to the moong dal batter, combine well.

When done, spread the paste in a greased plate. Generously sprinkle poppy seeds and gently roll over using rolling pin.

Using a circular cutter, cut into moon shape pieces. Set it aside for 10 minutes or till the paste cools down.

Fry the pieces in hot oil until brown and crispy. Garnish it with gold dust and serve.

Chef Akanksha Khatri's Chandrakanthalu is crispy and delicious.

Meetha Toh Banta Hai

Akansha Khatri

mtbh_ep 05_chandrakanthalu

author - Team ZZ | Zee Zest

Rava Kesari is a South Indian sweet made from semolina (rava or sooji) and ghee. It is flavoured with saffron, cardamom and nuts and has a soft, creamy texture. Rava Kesari is usually prepared during festivals and poojas specially in Southern states on India. Its also made and offered as prasadam in many temples. This melt-in-the-mouth dish can be prepared in less than 15 minutes. There are a few variations like dry fruits, pineapple kesari, fruit kesari which are most popular.<h2>About Rava Kesari</h2>It is a sweet dish that became very popular in Tamil Nadu during the time of the Maratha Empire in the 18th century, but this dessert seems to be even older.It is known as Rava Kesaru in south Indian cities like Tamil Nadu, Andhra Pradesh, Kerela and Karnataka. It is commonly known as Sheera in Marathi and Gujarati, Rava Kesari in Malayalam, Telegu, and southern part of India and suji halwa in north India. In some parts of North India, this sweet is also known as Jonnadula halwa. Overall, the taste of rava kesari is a delicate and complex blend of sweet and aromatic flavours, with the semolina providing a slightly grainy texture. The word ‘kesari’ means an orange or saffron (Kesari is Saffron in Hindi), so it’s a recipe of orange color pudding made of semolina and flavoured with Saffron. As its orange in colour, you can use synthetic orange food color however we would recommend natural color and saffron to get that orange and yellow hue. <h2>Difference between Halwa & Kesari </h2>The difference between rava kesari and sooji halwa is the color. Rava kesari has an orange color – hence the term kesari which means orangish. Generally synthetic orange food color is added while making rava kesari, another variation of rava kesari is pineapple kesari recipe which is made with chopped pineapples.Another difference is the amount of sugar and ghee that’s comparatively higher in Kesari in south India.<h2>Pro Tips</h2>1. Use fine quality rava (semolina) for making kesari.2. Roast the rava in ghee or oil till it turns golden brown.3. Boil the water or milk and add sugar and saffron before adding the roasted rava.4. Keep stirring the mixture continuously to avoid lumps and to cook the rava evenly.5. Cook the kesari on low flame till it thickens and starts to leave the sides of the pan.6. Add chopped nuts like cashews and raisins for added flavor and texture.7. Add food color if desired for an attractive color.8. Serve the kesari hot or warm.9. Optionally garnish with chopped nuts and ghee before serving.10. Be careful while adding sugar, as the desired sweetness may vary, start with less and add more as needed.

Rava Kesari is a South Indian sweet made from semolina (rava or sooji) and ghee.

Indulge In The Sweet Treat For Dessert Lovers: Rava Kesari Recipe Available On Zeezest. Enjoy The Rich, Sweet Flavors Of This Traditional Dessert Delight!

Sweet Treat for Dessert Lovers: Rava Kesari Recipe | ZeeZest

Rava Kesari

Take a frying pan and add 2 tbsp ghee and allow it to melt. Heat the ghee on a low medium 

Now add cashews and fry them. Make sure you stir them often.

As soon as it starts to turn light golden in colour, add raisins and fry until they turn golden brown in colour. Remove them and keep aside.

In the same pan, add 3 tbsp of ghee and allow it to melt. Add rava and saute it.

Roast rava on low flame for 6-7 minutes or until it turns light golden brown in colour.

In another deep bottom pan, add water, sugar, saffron and bring it to boil. Add orange food colour and turn off the flame.

Pour the sugar syrup mixture over the roasted rava and keep stirring until the rava absorbs all the liquid.

Now add milk in it.

Add cardamom powder.

Now add fried nut and mix well. Add 1 tbsp ghee and mix well. 

Serve garnish with fried nuts.

Rava Kesari is a South Indian sweet made from semolina and ghee.

rava kesari_seo

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