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chef & host - Ajay Chopra | Zee Zest

Ajay Chopra

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.

Papad Pickles Aur Pyaala

ppp_ep 03_khichiya papad

Orange Tholi Achaar is a tangy and tasty pickle. Achaar or pickles are tasty accompaniments that elevate any meal. Indian cuisine has a wide range of pickles…mango pickle, lemon pickle, carrot pickle, green chilli pickle…to name a few. When served with dal, subzi and rice, a pickle enhances the meal.Orange Tholi Achaar’s uniqueness lies in the fact that it is made from orange peels. The zestiness and tanginess of orange peels give this pickle an amazingly delicious flavour. Since, it is made from orange peels it is rich in vitamin C.The tangy and zesty Orange Tholi Achaar is lipsmacking.

Orange Tholi Achaar is a tangy and tasty pickle. Chef Ajay Chopra shares the recipe for this unique pickle.

Chef Ajay Chopra's Orange Tholi Achaar is tangy and lipsmacking.

Watch Orange Tholi Achaar recipe by Chef Ajay Chopra

Orange Tholi Achaar 

Peel the oranges and remove the white part of the peels.

Now cut the peels of the oranges in juliennes.

Heat oil in a pan, add dry red chillies and curry leaves to it.

Add orange peel juliennes to it and then sprinkle salt, add red chilli powder, asafoetida powder, fenugreek seeds powder and turmeric powder and stir well.

Lastly, add tamarind pulp and jaggery powder and mix well.

Orange Tholi Achaar is ready.

Chef Ajay Chopra's Orange Tholi Achaar is tangy and lip smacking.

Taste Ki Gully

ppp_ep 01_orange tholi achaar

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

Morok Achar is a traditional Manipuri chilli pickle. Morok is made in a variety of ways using different varieties of chilli. Here, the chef makes it with regular green chillies.This pickle is very easy to make. It can be made instantly as most of the ingredients are always available in the kitchen. The use of yellow mustard powder, fenugreek powder, mustard oil and lemon juice make this pickle an aromatic amalgamation of flavours and fragrances.The Morok Achar makes a mouthwatering combination with rice or roti.

Morok Achar is a traditional Manipuri pickle. Chef Ajay Chopra shares the recipe for this authentic northeastern dish.

Chef Ajay Chopra's Morok Achar Recipe On Zeezest Introduces A Flavorful Twist To Your Meals, Bringing Forth A Delightful Fusion Of Unique Tastes And Culinary Expertise.

Watch Chef Ajay Chopra's Tangy Morok Achar Recipe | ZeeZest

Morok Achar

In a mixing bowl, mix together yellow mustard powder, fenugreek powder, turmeric powder, salt and lemon juice. 

Heat mustard oil in a pan and add this to the mixture and mix well.

In another pan, heat oil and add slit green chillies to it. Fry lightly. 

Next, mix these chillies with the mixture. Morok Achar is ready.

Chef Ajay Chopra shares the recipe for Morok Achar, a traditional Manipuri pickle. 

ppp_ep 08_morak achar

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.

ppp_ep 10_kamrakh ka achar

Gubba Vadiyalu is a popular accompaniment in meals. This small vadi or vadiyalu is very versatile as it can be deep-fried and mixed with vegetables to make curries or can be eaten as it is.This vadiyalu is easy to make and requires only 2 ingredients – rice powder and salt. This deep-fried crunchy snack is mouthwatering and is consumed as a side dish with dal or sambar or can be added to a gravy.

Gubba Vadiyalu is a popular accompaniment in meals. Chef Ajay Chopra shares the recipe for this versatile vadi.

Chef Ajay Chopra shares the recipe for Gubba Vadiyalu, a versatile vadi.

others Recipes

Khichiya Papad

Orange Tholi Achaar

Mulakkadi Pachadi

Morok Achar

Kamrakh Ka Achar

Gubba Vadiyalu