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chef & host - Ajay Chopra | Zee Zest

Ajay Chopra

Urad Dal Papad is a popular appetiser. It is a must-have fixture in any Indian thali. It is made from urad dal flour (black gram lentils). One can deep-fry or roast it as per choice. Also, snacks like masala papad or masala papad chaat can be made with it.Chef Ajay Chopra’s urad dal papad is crispy, crunchy and tasty.

Urad Dal Papad is a popular appetiser from Indian cuisine. Chef Ajay Chopra share the recipe for this crunchy delicacy.

Chef Ajay Chopra share the recipe for the crispy, crunchy Urad Dal Papad.

Watch Urad Dal Papad recipe by Chef Ajay Chopra

Urad Dal Papad

Sieve the urad dal flour and then add cumin seeds, asafoetida, salt, crushed black pepper to it and mix well.

In a bowl mix papad khar and water. 

Add this mixture to the urad dal flour and knead a dough.

Spread some ghee on the dough and beat the dough till it softens.

Cover the dough with muslin cloth for half an hour.

Spread some ghee on the dough and knead again.

Now make small balls of the dough and apply some ghee on the dough balls and roll with the help of a rolling pin.

Let the papads dry in the sun for 2-3 days.

Papad Pickles Aur Pyaala

ppp_ep 05_urad dal papad

Arbi Ka Achar is a delicious instant pickle. It is made from Arbi or Colocasia. Although Indian cuisine is rich in pickles, Arbi pickle is rarely made.So, chef Ajay Chopra’s Arbi Ka Achar gives you an interesting and appetizing option in pickles. The chef uses simple flavourful ingredients to whip up this pickle. The addition of coconut oil gives this pickle a unique taste.This Arbi Ka Achar is lipsmackingly good. You can have it with puri, roti or paratha.

Arbi Ka Achar is a delicious instant pickle. Chef Ajay Chopra shares the recipe for this Colocasia pickle.

Explore The Culinary Artistry Of Chef Ajay Chopra's Arbi Ka Achar, A Distinctive Recipe Showcased Exclusively On Zeezest. Let's Delve Into Its Unique Flavors

Watch Arbi ka Achar Recipe by Chef Ajay Chopra | ZeeZest

Arbi Ka Achar 

Dice the boiled Arbi in medium pieces.

In a pan, heat coconut oil and add mustard seeds, fenugreek seeds, curry leaves, diced Arbi and salt and mix well.

Now add some water to the pan, cover the pan and let arbi cook for 2-4 minutes.

Next, add red chilli powder and tamarind pulp to the pan and cook well.

Arbi Ka Achar is ready.

Chef Ajay Chopra shares the recipe for instant Arbi Ka Achar. 

ppp_ep 14_arbi ka achar

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

Gongura Pachadi is made from a green leafy vegetable called as sorrel leaves in English. These leaves are tangy in taste. This is a simple and quick pickle to make. Use of freshly ground spices and aromatic tempering gives it a fragrant and amazing taste. Moreover, it can be stored for months.This Gongura Pachadi is a perfect accompaniment for rice and roti.

Gongura Pachadi is a unique pickle from Andhra Pradesh. Chef Ajay Chopra brings the recipe for this uniquely flavoured pickle to your kitchen.

Chef Ajay Chopra shares the recipe for Gongura Pachadi, a unique pickle from Andhra Pradesh. 

Watch Gongura Pachadi recipe by Chef Ajay Chopra

Gongura Pachadi 

Heat oil in a pan and add chana dal and urad dal and fry till they turn golden brown.

Add dry red chillies, fenugreek seeds, mustard seeds, cumin seeds, tamarind and water to the pan and cook.

In another pan, heat some oil and add sliced tomatoes and green chillies and fry. Now add garlic cloves and gongura leaves and cook well.

Grind mixtures from both the pans together in a mixer jar.

Remove the pachadi in a bowl and add salt to it. Mix well.

Heat oil in a pan for tempering. Add mustard seeds and curry leaves to it. 

Pour this tempering over Gongura pachadi.

Chef Ajay Chopra shares the recipe for Gongura Pachadi. 

ppp_ep 07_gongura 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

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

Chunda is a Gujarati mango pickle which is made in all Gujarati households. It is made from raw mangoes and similar to most of the Gujarati recipes, lot of sugar is needed in this recipe. In this recipe, the grated raw mangoes are mixed with lots of sugar and some spices and then this mixture is sundried. Red chili powder and roasted cumin powder are then added to it. The sweetness of sugar, the mild spice of red chillies and the sour raw mangoes make for a mouthwatering combination.This Chunda pickle goes well with theplas, khakras and parathas.

Chunda is a Gujarati mango pickle. Chef Ajay Chopra shares the recipe for this sweet and tangy pickle.

Explore Chef Ajay Chopra's Tasty Chunda Recipe On Zeezest, A Delightful Fusion Of Sweetness And Tanginess That Adds A Burst Of Flavors To Your Culinary Repertoire.

Watch Tasty Chunda Recipe by Chef Ajay Chopra | ZeeZest

Chunda

Peel the raw mangoes and grate them in a bowl.

Add sugar, rock salt, cinnamon sticks, and cloves to the grated raw mangoes, mix well and put this mixture in a jar. Close the lid of the jar and keep this jar at room temperature for a day.

Next, remove the mixture in a bowl, add turmeric powder, deggi mirch powder, roasted cumin powder, black pepper powder and carom seeds to it and mix well.

Transfer the mixture to a jar, close the lid and keep it in the sun for a day.

Mango Chunda is ready. 

Chef Ajay Chopra shares the recipe for Chunda, a sweet & tangy mango pickle.

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