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chef & host - Ajay Chopra | Zee Zest

Ajay Chopra

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.

Papad Pickles Aur Pyaala

ppp_ep 03_kolhapuri thecha

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. 

ppp_ep 05_gund ka achar

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

Dosakaya Pachadi is a traditional Andhra-style pickle / chutney. It is made from yellow cucumber. It requires just a few simple ingredients and you can whip it up in just 10 minutes. Dosakaya has slightly sweet flavour and is aromatic. When cooked, it gives a sweet and tangy flavour. The addition of some simple herbs and spices makes it aromatic. Mix this aromatic and delicious Dosakaya Pachadi with rice or have it with roti or paratha and perk up your meals.

Dosakaya Pachadi is a traditional Andhra-style pickle/chutney. Chef Ajay Chopra brings the recipe for this cucumber chutney to your kitchen.



Discover Chef Ajay Chopra's Tasty Dosakaya Pachadi Recipe On Zeezest Recipes, An Exquisite Blend Of Flavors Crafting A Unique South Indian Culinary Experience.

Chef Ajay Chopra's Dosakaya Pachadi Recipe | ZeeZest Recipes

Dosakaya Pachadi

In a pan, roast fenugreek seeds and cumin seeds and then grind them in a mortar and pestle.

Heat oil in the same pan and fry dry red chillies in it. 

Put these fried red chillies in the mortar and pestle and crush with the roasted fenugreek seeds and cumin seeds.

Now, in the same pan, add garlic cloves and dosakaya and cook. Next, add salt, turmeric powder, asafoetida, coriander powder and the ground masala to it, mix well, add some water and cook well.

Transfer this mixture to a mortar and pestle and crush it.

For the tempering, heat oil in a pan, add mustard seeds, curry leaves and the crushed Dosakaya Pachadi to it and cook well.

Serve the Dosakaya Pachadi with rice and ghee.

Chef Ajay Chopra shares the recipe for Dosakaya Pachadi, a traditional Andhra pickle. 

Dosakaya Pachadi 

ppp_ep 13_dosakaya 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

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

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.

others Recipes

Kolhapuri Thecha

Gund Ka Achar

Arbi Ka Achar

Dosakaya Pachadi

Morok Achar

Saal Papadi