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chef & host - Ajay Chopra | Zee Zest

Ajay Chopra

Kamrakh Ka Achar is a tangy pickle that is a specialty of Jharkhand. Kamrakh or Carambola or Starfruit is a sweet and tangy juicy fruit. It is rich in fibres, vitamin c and antioxidants. Also, it is a great immunity booster.This quick and simple to make pickle can be stored in fridge for a month. It tastes great with rice, roti, parathas or can be served as a dip with any snack.

Kamrakh Ka Achar is a tangy pickle. Chef Ajay Chopra brings the recipe for this sweet and tangy relish to your kitchen.

Chef Ajay Chopra shares the recipe for the sweet and tangy Kamrakh Ka Achar.

Watch Kamrakh Ka Achar recipe by Chef Ajay Chopra

Kamrakh Ka Achar

Chop the Kamrakh in thick pieces. Put the pieces in a bowl and sprinkle them with salt, red chilli powder and turmeric powder and mix well.

Heat a pan and add fenugreek seeds, mustard seeds and fennel seeds and roast well.

Grind the roasted seeds in a mixer jar to make a fine powder.

Mix this powder with the kamrakh pieces and keep in the sun to dry for a day.

Heat mustard oil in a pan and pour this over the Kamrakh mixture and mix well.

Papad Pickles Aur Pyaala

ppp_ep 10_kamrakh ka achar

Mulakkadi Pachadi is a pickle made from Moringa or drumsticks. Moringa has gained popularity in recent years and is recognised as a superfood. Drumstick leaves, seeds, pods, fruits and flowers all are known for their medicinal properties.Also, drumsticks are delicious and so is this Mulakkadi Pachadi. This pickle is an all-season pickle as drumsticks are available throughout the year. Mulakkadi Pachadi is hot, spicy and zesty. Served with rice or dal, this fingerlicking Mulakkadi Pachadi enhances your meal.

Mulakkadi Pachadi is a traditional pickle from Andhra Pradesh. Chef Ajay Chopra brings the recipe of this drumstick pickle to your kitchen.

Savor The Symphony Of Flavors In Chef Ajay Chopra's Mulakkadi Pachadi Recipe On Zeezest Recipes, A Culinary Composition That Tantalizes Taste Buds. Do Try It Out!

Chef Ajay Chopra's Mulakkadi Pachadi Recipe | ZeeZest Recipes

Mulakkadi Pachadi

Deep-fry the chopped drumstick in oil for 2-3 minutes.

Deep-fry the dry red chillies in the same oil. 

Remove some of the deep-fry oil in another pan. Add fenugreek powder, asafoetida, red chilli powder, turmeric powder and garlic paste to it and mix well. 

Add tamarind paste and tomato paste to this pan and cook well.

Now add the deep-fried oil into this masala, add salt and mix well.

Pour this masala over the deep-fried drumsticks and red chillies and mix well.

For tempering, heat oil in pan and add urad dal, chana dal, mustard seeds, and curry leaves and cook till everything is browned. 

Pour this tempering over the drumsticks and red chillies mixture and mix well.

Remove this pickle in a jar and keep the jar to sun dry for 7-10 days. 

Chef Ajay Chopra shares the recipe of Mulakkadi Pachadi. 

ppp_ep 09_mulakkadi pachadi

Saal Papadi is a simple and savoury papad. It is primarily made in the Konkan region of Maharashtra. Saal Papadi is made from rice powder. To make this rice powder, the rice is soaked for a few hours and then dried in the sun from 3-4 days and then it is grinded to make a powder.The unique thing about these Papadis is that they are not rolled but the batter is directly put on a pan and then steamed.These sundried, translucent, crispy Saal Papadi are tasty as it is but here the chef sprinkles his special masala on it to make it more interesting and delicious.

Saal Papadi is a savoury papad from Maharashtra. Chef Ajay Chopra brings this recipe from the Konkan region of Maharashtra to your kitchen.

Ajay Chopra Unveils The Saal Papadi Recipe On Zeezest, An Explosion Of Harmonious Flavors In Every Bite, Presenting A Culinary Delight Crafted With Culinary Finesse.

Watch Saal Papadi Recipe | ZeeZest's Ajay Chopra Flavor

Saal Papadi

In a bowl, mix together rice flour, salt and warm water to make mixture of thick consistency. 

Divide this mixture in three different bowls. Keep one part as it is. Add yellow food grade colour in one bowl and red food grade colour in another bowl and mix well.

Now put a ladle full of mixture on a plate and steam it. After steaming put them in water and then remove on a muslin cloth. Repeat for making more saal papadi.

Dry these papadis in the sun for 7 days.

Deep-fry in oil. 

For making masala, roast cumin seeds and then add dried coriander and dried mint to it. Mix well.

Grind together roasted cumin masala, dry mango powder and salt in a mixer jar to make a fine powder.

Sprinkle this masala on saal papadi and serve.

Chef Ajay Chopra shares the recipe for Saal Papadi, a papad from Maharashtra. 

ppp_ep 11_saal papadi

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.

ppp_ep 06_kurdai

Kolhapuri Thecha is a popular accompaniment in Maharashtrian meals. Thecha is quite similar to chutney but is spicier. It is a staple in Maharashtrian meals. In fact, a variety of thechaa are made in Maharashtrian households. Literally, thecha means to grind or crush.Here, chef Ajay Chopra shares the recipe for the famous Kolhapuri Thecha which as the name suggests originated in the Kolhapur region of Maharashtra. Made from red chillies, garlic, mustard seeds and crunchy peanuts, this thecha is fingrelickingly good.Spice up your meals with the Kolhapuri Thecha.

Kolhapuri Thecha is a popular accompaniment in Maharashtrian meals. Chef Ajay Chopra brings the recipe for this fiery and spicy side dish to your kitchen.

Chef Ajay Chopra's Kolhapuri Thecha is spicy and fiery.

Watch Kolhapuri Thecha recipe by Chef Ajay Chopra

Kolhapuri Thecha

Soak the dry red chillies for 3-4 hours. 

Roast the peanuts in a pan.

Take a mortar and pestle, put the soaked red chillies, garlic cloves and peanuts and grind them together with a little bit of oil. Add some salt while grinding. 

Go on adding the soaked red chillies gradually and continue the grinding. Grind the mixture coarsely.

Next, heat oil in a pan, add mustard seeds, asafoetida and curry leaves and cook the thecha in it.

Serve the Kolhapuri thecha with bhakri, thalipeeth or paratha.

ppp_ep 03_kolhapuri thecha

Khichiya Papad is a popular side dish in Indian meals. Chef Ajay Chopra makes this papad from rice flour and with minimal spices like cumin seeds and green chillies. An Indian meal is incomplete without having few accompaniments. Chutney, pickle and papads are a must with the main course of roti, dal, sabzi and rice. The salty, flaky, crunchy Khichiya Papad makes for a perfect accompaniment. You can either roast or fry this papad. Khichiya papad made from rice flour is deliciously tasty.

Khichiya Papad is popular as an accompaniment to Indian meals. Chef Ajay Chopra shares the recipe for this papad made from rice flour. 

Chef Ajay Chopra shares the recipe for Khichiya Papad, a crunchy, tasty accompaniment.

Watch Khichiya Papad recipe by Chef Ajay Chopra

Khichiya Papad

Take a pan, add water to it and boil the papad khar in water for about 20 minutes.

Roast cumin seeds in another pan and grind it with green chillies in a mortar and pestle.

Add this mixture to the boiling water. Now add salt and rice flour to the boiling mixture and cook till the mixture thickens.

Next, pour some oil over the mixture, mix well. Then cover the pan and steam the mixture for 7-8 minutes.

Switch off the gas. Apply oil on palms of your hand and knead the mixture into a dough till it cools down.

Make small balls from the dough and roll papad over a plastic sheet by hand or by using a rolling pin. Repeat the procedure for all dough balls.

Dry the papads in the sun for 2 days.

Either roast or fry this papad and serve with tomato chutney.

ppp_ep 03_khichiya papad

Gund Ka Achar is a unique pickle from the beautiful land of Kashmir. It is made from baby onions or shallots.Pickles have special place in all regional Indian cuisines and Kashmiri cuisine is no different. Gund Ka Achar is a traditional Kashmiri pickle. It uses minimal spices and has sharp and savoury flavours.This lipsmacking pickle can be had with roti or parathas.

Gund Ka Achar is a unique pickle from the beautiful land of Kashmir. Chef Ajay Chopra brings the recipe of this mouthwatering achar from the heavenly Kashmir to your kitchen.

Join Chef Ajay Chopra And Uncover The Magic Behind Gund Ka Achar Recipe On Zeezest. Experience The Traditional Flavors And Techniques That Make This Dish A Culinary Gem.

Watch Chef Ajay Chopra's Gund Ka Achar Recipe | ZeeZest

Gund Ka Achar

Coarsely grind together fenugreek seeds, coriander seeds, mustard seeds and salt in a mortar and pestle.

Take shallots in a bowl and add Kashmiri red chilli powder, salt, asafoetida and the crushed powder to it. 

Heat mustard oil in a pan and mix it with shallots. Stir well.

Gund Ka Achar is ready.

Chef Ajay Chopra shares the recipe of Gund Ka Achar from the beautiful land of Kashmir. 

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