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Ajay Chopra

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. 

Papad Pickles Aur Pyaala

ppp_ep 05_gund ka 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

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

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

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

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

Hingastar is a flavourful tangy pickle made from raw mango. Chef Ajay Chopra’s Hingastar has no oil! This instant pickle has a strong flavour of asafoetida. The addition of deggi mirch powder gives this pickle an exciting reddish colour and the required ‘teekhapan’. The preservative-free, oil-free Hingastar makes for an excellent accompaniment for parathas, rice and chapatis. This pickle is fingerlickingly delicious.

Hingastar is a flavourful tangy pickle made from raw mango. Chef Ajay Chopra shares the recipe for no oil pickle.

Chef Ajay Chopra’s no-oil Hingastar is a mouthwatering pickle. Here's the recipe.

Watch Hingastar recipe by Chef Ajay Chopra

Hingastar

Peel the raw mangoes and dice into medium pieces. 

Put the diced mango in a bowl and add salt, asafoetida and deggi mirch powder to it.

Toss the contents till everything is mixed properly.

Put this pickle in an airtight container and place the container in the sun for 6-7 days.

Chef Ajay Chopra’s no-oil Hingastar is a mouthwatering pickle.

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