chef & host - Pankaj Bhadouria | Zee Zest

Pankaj Bhadouria

chef & host - Tejasvi Chandela | Zee Zest

Tejasvi Chandela

chef & host - Rakesh Raghunathan | Zee Zest

Rakesh Raghunathan

A food enthusiast and an aspiring culinary artist, chef Smit Sagar gives an ode to the great Indian street food with his show 'Taste Ki Gully' on Zee Zest.

chef - Chef Smit Sagar | Zee Zest

Smit Sagar

chef & host - Gautam Mehrishi | Zee Zest

Gautam Mehrishi

chef & host - Harpal Singh Sokhi | Zee Zest

Harpal Singh Sokhi

chef & host - Ajay Chopra | Zee Zest

Ajay Chopra

chef & host - Kunal Kapur | Zee Zest

Kunal Kapur

chef & host - Akanksha Khatri | Zee Zest

Akanksha Khatri

Chef Kapil Verma is an Indian chef currently working in the UK, renowned for his creative take on Indian food. Chef Kapil illustrates the rich, imaginative enrichment of food and history via the use of traditional Indian culinary techniques. Kapil is committed to bringing Indian food to a global audience while highlighting its richness and variety. 

Chef Kapil Verma is an Indian chef currently working in the UK, renowned for his creative take on Indian food. Chef Kapil illustrates the rich, imaginative enrichment of food and history via the use of traditional Indian culinary techniques.

user - Kapil Verma | Zee Zest

Kapil Verma

zeezest

Jalebi Churros

Nanzo

Manchow Soup 

Shrikhand Parfait

Pizza Samosa

Broccoli Tikki 

Bhakri

Bhuna Aloo

Dhokla

Jaipur Pyaaz Kachori

Pantua

Gutti Vankaya Kura And Kandi Podi

Gulkand Macarons

Mud Coffee and Tea

Khubani Ka Meetha

Biscotti

Lemon Tarts

Black Forest Pinata Cake

A team of content writers that curates trending and topical stories across all lifestyle categories on Zee Zest.

author - Team ZZ | Zee Zest

Team ZZ

<h2>About Blue Hawaiian</h2><p>The Blue Hawaiian is a tropical cocktail created by Harry Yee in 1957 as a result of a marketing tactic. It is one of the Tiki-style cocktails from the Polynesian Island.<br>Harry Yee came up with the recipe for the Blue Hawaiian while working at the Hilton Hawaiian Village Beach Resort in Waikiki. The Bols had approached the bartenders at the resort to make a drink with the company’s product, which was the blue curacao, the orange-flavoured liqueur that gives the drink its universal blue colour. After experimenting for a bit, Harry came up with the recipe and created the Blue Hawaiian.<br>Blue Hawaiian or Blue Hawaii<br>Although the names of the two cocktails are practically almost the same, still Blue Hawaiian is different from Blue Hawaii.<br>Blue Hawaii is a green-coloured, sweet-and-sour drink created by mixing a little rum, pineapple juice, and sour mixes. The Blue Hawaiian on the other hand is the sweeter version and has quite a few variations. For instance, the coconut cream can be replaced by 7-Up or Sprite, to add a fizzier feel to the drink. Blending all these ingredients is also an option, but we would not want to blend a soda beverage in a blender for there are chances of it exploding. But we can always blend the non-carbonated part of the drink and add the soda on top.</p><h2>Pro Tips</h2><ol><li>Use authentic pineapple juice, which is freshly pressed. Canned or packed pineapple juice is alright as long it does not contain added sugar</li><li>Use freshly squeezed lime for enhanced flavour</li><li>Premium quality of liquor, when it comes to the rum and curacao could make a huge difference for your cocktail, giving it the best of flavours</li><li>Do not confuse cream with coconut cream. Be sure to buy the sweetened cream of coconut to make the perfect Blue Hawaiian</li><li>Do not stir. The traditional Blue Hawaiian is shaken with ice, but you can always prefer to blend it. </li></ol><h2>Recap</h2><h3>Directions</h3><ol><li>Take a blender and add one scoop of ice</li><li>Add 60ml pineapple juice</li><li>Add 60ml rum</li><li>Add 15mllemon juice</li><li>Add 10ml blue curacao</li><li>Blend it till smooth</li><li>Pour the drink into a tumbler </li><li>Garnish with a cherry and fresh pineapple</li></ol>

The Blue Hawaiian is an enjoyable, refreshing cocktail, bearing its origin from the Tiki culture. The drink is made with rum, cream of coconut, pineapple juice, and curacao liqueur. It is a gorgeous drink, having a signature bright blue colour which is surely to transport you to the sunny beaches of Hawaii.

Tropical, sweet, and creamy, the good-looking Blue Hawaiian is just as yummy as it looks, and here's how to make it.

5 minute simple blue hawaiian recipe you should try | Zee Zest

Blue Hawaiian Cocktail

Looking as stunning as it tastes, Blue Hawaiian is a brilliant island touch to your party.

blue hawaiian horizontal

<p>Thandai is a traditional Indian refreshing milk-based drink. It is made by boiling the milk with a paste made from ingredients like nuts, fennel seeds, peppercorns, poppy seeds, cardamoms, saffron, and watermelon kernels. Rose petals are used for garnishing. This beverage has a cooling effect on the body, hence the name.</p><p>Thandai is made especially during the festivals of Holi and Mahashivaratri. No Holi celebration in North India is complete without this refreshing Indian beverage. </p><p>There are many readymade Thandai concentrates available in the market, but nothing beats the taste of the homemade Thandai. </p>

Thandai is a traditional Indian refreshing milk-based drink. Chef Ajay Chopra shares the recipe for this cooling beverage. 

Chef Ajay Chopra shares the recipe for Thandai, a traditional Indian refreshing milk-based drink.

Watch Thandai recipe by Chef Ajay Chopra

Thandai

Chef Ajay Chopra shares the recipe for Thandai, a traditional Indian drink.

India's 50 Best Dishes - Season 2

50 bd s02 ep_18 recipe_02_thandai

<p>Eating fruits of all types has long been associated with a several health benefits and reduced risk of many diseases. Here Chef Kunal Kapur uses the easily available pineapple, sweet lime and oranges to come with a unique tasty and healthy combination. </p><p>Orange Cookies are an anytime snack made from unsalted butter, grated jaggery, orange rind and a squeeze of orange juice. These baked goodies are highly nutritious and tasty.</p><p>Roasted jeera powder and a little black salt are added to the freshly squeezed pineapple and sweet lime juice. It balances the tangy taste of the citrus fruits, which are rich in vitamin C and calcium.</p>

Pineapple and Mosambi (Sweet Lime) juice with Orange Cookies is an excellent combination of healthy and tasty snack and beverage. Chef Kunal Kapur shares the recipes made from these fruits.

Chef Kunal Kapur shares the recipe for Pineapple & Mosambi Juice with Orange Cookies

Watch Pineapple & Mosambi Juice with Orange Cookies recipe by Kunal Kapur

Pineapple & Mosambi Juice with Orange Cookies

Pineapple and Mosambi (Sweet Lime) juice with Orange Cookies makes for a healthy combo.

Food Veda

food veda ep_04 rec_03_pineapple & mosambi juice with orange cookies

<p>Lassi is a popular traditional beverage from Punjab. It is made from yogurt (thick curd) to which sugar and some flavourings are added. The curd is whisked till smooth and frothy. Sugar is added for sweetness. </p><p>Sweet and salty are the two main variations of the much-loved lassi. However, in recent years variations like mango lassi, rose lassi, strawberry lassi, pineapple lassi have become popular.</p><p>Here, the chef makes makhaniya lassi, pedha lassi and mango lassi.</p><p>The thick, creamy, luscious lassi is the heart and soul of Punjab and is available in every household and every nook and corner of the state. However, its popularity transcends the state boundaries. It is equally loved in other parts on India.</p>

Lassi is a popular traditional beverage from the land of five rivers. Chef Ajay Chopra shares the recipe for this creamy Punjabi drink.

Quench Your Thirst For Authentic Flavors With A Refreshing Lassi Recipe By Chef Ajay Chopra On Zeezest. Revel In This Classic Indian Beverage Prepared To Perfection!

Refreshing Lassi Recipe by Chef Ajay Chopra | ZeeZest 

Lassi

Chef Ajay Chopra shares the recipe for the famous and much-loved beverage Lassi.

Papad Pickles Aur Pyaala

ppp_ep 08_mango lassi

<h2>About Negroni</h2><p>Its origin can be traced back to Caffe Casoni in Florence, Italy.  According to the legends, this widely loved aperitif was made famous by Count Camillo Negroni, who travelled frequently to the United States. One time, he asked his friend to enhance his Americano, he obliged and replaced the soda water with a much stronger gin and added an orange slice as the garnish instead of the usual lime the drink took off, and people flocked to the bar asking for the classic Negroni. The family took advantage of the success and founded the Negroni Distillery in 1919 in Treviso, Italy, where they sold Antico Negroni, a ready-made version of the drink.</p><p><strong>Some variations to mix things up a little</strong></p><ol><li><strong>The Boulevardier:</strong> Replacing the gin with rye whiskey will give you a boulevardier. Notes from the sweet vermouth and Campari are balanced by the powerful flavours of this whiskey giving you a sharper drink.</li><li><strong>Mezcal Negroni:</strong> Mezcal, a spirit hailing from Mexico is used instead of gin in this variation. Mezcal is smoky and earthy in taste and balances the sweet and bitter flavours of the Negroni.</li><li><strong>The Gloria: </strong>The Gloria cocktail ramps up the gin and reduces the Campari while adding in a bit of Cointreau and dry vermouth. The Cointreau mellows out the sharp dry vermouth, and the gin adds edge to any overwhelming sweet flavours.</li><li><strong>White Negroni:</strong> The Campari and sweet vermouth are replaced with Lillet Blanc and dry vermouth. A French wine-based aperitif, Lillet Blanc adds crisp floral notes to the cocktail.</li><li><strong>Cold brew Negroni: </strong>A lesser explored option, coffee-infused Negroni blends the silkiness of the cold brew with Negroni’s rougher edges, and the fusion is an odd and enticing mix. </li><li><strong>Negroni sbagliato:</strong> Made famous recently on social media, this is the cocktail for you if you like your Negroni a little lighter. Replace the gin with prosecco, and you’ve got yourself a sbagliato.</li></ol><h2>Pro tips</h2><ol><li>For a sweeter yet spiced version, add a few drops of anise liquor to your negroni.</li><li>Make sure you stir and not shake your Negroni to avoid diluting the drink.</li><li>Smoke the peel a bit and spritz over the glass to release the smokey aromas. </li><li>Negroni is best paired with salty dishes, cured meats, and certain varieties of cheeses. </li><li>If it’s too bitter and punchy for you, make it with rosé vermouth instead.</li></ol><h2>Recap</h2><h3>Directions</h3><ol><li>Fill the mixing glass with ice cubes</li><li>Pour 30ml Campari</li><li>Pour 30ml of sweet vermouth</li><li>Pour 30ml of gin</li><li>Stir it well </li><li>In an old-fashioned glass add a clear ice cube</li><li>Strain the drink into the glass</li><li>Garnish with a dehydrated orange slice and burnt rosemary</li></ol>

A timeless and iconic cocktail with a perfect balance of bold flavours, it combines gin, Campari, and sweet vermouth. Originating in Italy, the Negroni has a distinct crimson hue and a bitter-sweet taste. While it may look like a sweet drink, it is revered for its strong, bitter-sweet notes.

Master The Classic Negroni Cocktail With Our Refreshing Recipe On Zeezest! Elevate Your Mixology Skills With This Simple Yet Satisfying And Refreshing Drink.

Watch Simple And Refreshing Negroni Cocktail Recipe | ZeeZest

Negroni Cocktail

Timeless and iconic, Negroni will surprise you with its subtly bitter-sweet notes.

negroni cocktail horizontal

<h2>About Tom Collins</h2><p>Despite being a very simple drink, its history is rather complex. Now, to understand the origin of Tom Collins, we must know about John Collins who was a head waiter at Limmer’s Old House, a favourite London hotel and coffee house, with whom the original creation of the drink is credited to. The one significant difference however is that he used genever instead of gin. Over time, taste evolved and there appeared a recipe in 1869 The Steward and Barkeeper’s Manual of 1869 which referenced the recipe for John Collins using Old Tom Gin and that’s how we assume it got its name.</p><p>Another interesting theory attached to this cocktail is of the Tom Collins hoax of New York City in 1874, where people would convince others that a mysterious, non-existent ‘Tom Collins’ was talking about them behind their back and was waiting for them at a said bar. People seeking revenge would enter the bar asking for the said Tom Collins. It’s said that the bartender caught on the hoax and created a drink for anyone who entered the bar asking about the man, would have ordered a gin drink instead.</p><h2>Pro tips</h2><ol><li>You can elevate your Tom Collins by using smoked ice. Fill an ice tray with water, then place it in a smoker with wood chips for a unique smoky flavour that adds depth to your drink.</li><li>Infuse your gin with fresh herbs like basil, rosemary, or thyme by letting the herbs steep in the gin for a few hours or overnight. It will give a herbal note to the drink.</li><li>Peel off some lemon zest, and muddle it with the simple syrup in the shaker, to intensify the citrus flavour.</li><li>Swap the simple syrup for honey syrup (equal parts honey and water) for a subtle and floral sweetness.</li><li>For a fruity profile, you can muddle fresh raspberries in the shaker before adding the gin, lemon juice, and simple syrup.</li><li>Light and fresh salads such as Caesar salad, mixed greens with vinaigrette, or a citrus fruit salad will go great with the drink.</li></ol><h2>Recap</h2><h3>Directions</h3><ol><li>Fill the mixing glass with ice cubes</li><li>Add 30ml sugar syrup</li><li>Add 30ml lime juice</li><li>Add 60ml gin</li><li>Shake it well using a cocktail shaker</li><li>Pour the drink into a Collins glass</li><li>Top up the drink with soda<br>Garnish with a lime slice and cherry stick<br> </li></ol>

This delightful highball drink features a combination of gin, freshly squeezed lemon juice, simple syrup, and soda water, served in a Collins glass, resulting in a crisp and effervescent taste. It's a perfect choice for people who like a light and tangy drink.

Zesty and herby, Tom Collins is perfect for those who want a light flavourful drink, and here's how to make it.

Quick and simple Tom Collins cocktail recipe | Zee Zest

Tom Collins Cocktail

Light and tangy, Tom Collins is a simple drink for those who like to keep it light.

tom collins cocktail horizontal

<p>Black & White Leaf Idli is an idly cooked in any tree leaf. Here, the chef cooks / steams idlies in palash leaves. The idli batter is traditional i.e., consisting of rice and urad dal mixture that is fermented overnight. This batter is filled in leaves shaped like a cone or a bowl. The idli batter is white in colour so the idlies turn out white but to make black idlies, chef adds crushed charcoal powder to the batter. The crushed charcoal gives a smoky flavour to the idlies. Moreover, the palash leaves impart its unique taste and flavour to the idlies. </p><p>The soft, tender, smoky Black & White Leaf Idli served with coconut chutney and red chilli chutney is a combination to die for.</p>

Black & White Leaf Idli is idli cooked in any tree leaf. Chef Smit Sagar shares the recipe in detail.

Savor Chef Smit Sagar's Exclusive Black White Leaf Idli Recipe On Zeezest! Delight In This Unique,Innovative And Delicious Culinary Fusion Of Flavors And Textures.

Black White Leaf Idli Recipe By Chef Smit Sagar | ZeeZest

Black & White Leaf Idli

Chef Smit Sagar shares the recipe for Black & White Leaf Idli.

Taste Ki Gully

tkg_ep 10_black & white leaf idli

<p><span style="background-color:transparent;color:#000000;">Dibba In Telugu means fat or thick. So, DibbaRotti is a savoury fat/thick flatbread that can be served as breakfast or as brunch.</span></p><p><span style="background-color:transparent;color:#000000;">Dibba Roti is made from a batter of urad dal and rice rava. Onions and green chillies are added along with jeera for spice. It’s cooked with a lot of oil on a slow flame so that the thick layer of batter is thoroughly cooked.</span></p><p><span style="background-color:transparent;color:#000000;">It tastes best when served with chutney or avakkaya, or even honey.</span></p>

Dibba Roti is a traditional and popular breakfast dish from Andhra. Chef Rakesh Raghunathan brings the recipe of this healthy and tasty dish to your kitchen.


Unveil Zeezest's Culinary Legacy With Chef Rakesh Raghunathan's Flavorful Dibba Roti—A Traditional Masterpiece That Celebrates Heritage Through Taste And Texture.

Watch Chef Rakesh Raghunathan's Dibba Roti Recipe | ZeeZest

Dibba Roti

Dibba Roti is a traditional and popular breakfast dish from Andhra. 

100% South Indian

100 south indian ep_12 recipe_01_dibba roti

<p>Halwa Puri is a much-loved comfort food in India. It is a combination of deep-fried savoury puris and sweet ghee-infused halwa. This combination can be had for breakfast or brunch or even for snacks. </p><p>This dish is simple and easy to make. The puris are served hot and the chef makes the dish more interesting by making a hole in the puris and stuffing them with the halwa.</p><p>Halwa Puri is a yummy and filling combination. </p>

Halwa Puri is a popular breakfast dish in India. Chef Harpal Singh Sokhi shares the recipe of this delicious comfort food

Join Chef Harpal Singh Sokhi As He Crafts The Beloved Halwa Puri Recipe On ZeeZest. Experience The Perfect Blend Of Sweet Halwa And Fluffy Puris In This Delightful Dish.

Indulge in Halwa Puri | Chef Harpal Singh Sokhi | Zee Zest

Halwa Puri

Chef Harpal Singh Sokhi shares the recipe for Halwa Puri, a popular breakfast dish.

Grand Trunk Rasoi

ep10_ rec 01_halwa puri 

<p>Anda paratha or egg parotta, as it gets called in the south Indian states is a popular paratha. It’s made either with potatoes and egg or plain egg.</p><p>It’s popular street food in North India and goes very well with onion and tomato raita or any other gravy.</p><p>There can be several variations to this simple dish, like the addition of spices to make it more exotic. Mughlai paratha is also egg paratha, but minced meat is added to make it more wholesome.</p><p>The crispy, flaky and luscious Anda Paratha is a fabulous way to satisfy your hunger pangs.</p>

Anda paratha is a variation of the stuffed paratha family. Chef Ajay Chopra shares his recipe for this drool-worthy paratha.

Anda paratha is a variation of the stuffed paratha family and tastes delicious.

Watch Anda Paratha recipe by Chef Ajay Chopra

Anda Paratha

Anda paratha is a variation of the stuffed paratha family.

India’s 50 Best Dishes

50 bd s01 ep_04 recipe_03_anda paratha

<p>Moonglet is a famous street food from Delhi. It is a vegetarian version of the popular egg omelette. Moonglet is made from yellow moong dal (yellow lentil) which is crushed and mixed with spices like ginger-garlic and green chillies and some veggies. Yellow moong dal is rich in proteins and fibres. So, this Moonglet is very nutritious.</p><p>You can have this delicious Moonglet for breakfast or as an evening snack. This vegetarian omlette is quite filling too.</p>

Moonglet is famous street food from Delhi. Chef Smit Sagar shares the recipe for this vegetarian omelette.

Discover Chef Smit Sagar's Moonglet Recipe On Zeezest, Promising A Delightful Culinary Adventure With Its Unique Taste And Simple Preparation, Perfect For Home Cooks.

Watch Tasty Moonglet Recipe By Chef Smit Sagar | ZeeZest

Moonglet

 Chef Smit Sagar shares the recipe for Moonglet, a vegetarian omelette.

tkg_ep 05_moonglet

host - Team ZZ | Zee Zest

<h2>Multigrain onion dosa with chutney</h2><p>Multigrain onion dosa is a delicious and nutritious variation of the traditional south Indian dish called dosa. Dosa is a type of thin and crispy crepe that is made with a fermented batter of rice and lentils. It is a popular breakfast food in south India. In addition to being nutritious, multigrain onion dosa is also very flavourful and enjoyable to eat. The combination of the crispy dosa and the spicy filling creates a unique and satisfying taste that is sure to delight the taste buds. It is a perfect breakfast food or snack that is sure to satisfy the appetite and provide a boost of energy.<br><strong>Table of content</strong><br>About multigrain onion dosa<br>Ingredients<br>Preparation for the batter and onion tomato chutney<br>How to make dosa<br>Pro tips<br>Quick recap</p><h2>About multigrain onion dosa and onion tomato chutney</h2><p>Multigrain onion dosa is made by adding a variety of grains and seeds to the dosa batter, such as oats, ragi, millets, and flax seeds. This adds a boost of nutrition and a unique texture to the dosa. The batter is then fermented and mixed with finely chopped onions and a variety of spices such as cumin, coriander, and mustard seeds.<br>The dosa is then cooked on a griddle or tawa until it is crispy and golden brown on both sides. It is often served with a side of chutney or sambar, as well as a filling of spiced potatoes or vegetables.<br>Multigrain onion dosa is a nutritious and satisfying meal that is high in protein, fibre, and a variety of vitamins and minerals. The addition of multigrain and seeds to the dosa batter adds a good source of fibre and nutrients such as iron, zinc, and B vitamins. The onions and spices add flavour and nutrition, making this dish a well-rounded and tasty meal.<br>On the other hand, Onion tomato chutney is a versatile condiment that can be served with a variety of Indian snacks such as samosas, vadas, idlis, and dosa. It can also be used as a spread on sandwiches or as a dip for chips. It is popular in South India and most commonly served with Idli and Dosa.<br>The chutney is typically made with a combination of sautéed onions and tomatoes, which are then ground to a smooth paste. It can be made spicy or mild to suit individual preferences.</p><h2>INGREDIENTS</h2><h3>For soaking </h3><ol><li><strong>¾ cup parboiled rice (Ukhad):</strong> You can take long-grain and short-grain rice as per your own taste, but in today’s recipe we are taking ukhad rice. Parboiled rice is a good choice for dosa because it has been partially boiled in the husk, which makes it less sticky than other types of rice and gives it a firmer texture.</li><li><strong>2 tbsp chana dal: </strong>Chana Dal (split Bengal gram), is high protein content and gives great texture and flavour to the dosa.</li><li><strong>2 tbsp urad dal: </strong>Split black lentils (urad dal) are commonly used to make dosa batter. They are known for their high protein content, which gives dosa its characteristic golden colour and fluffy texture. They also provide a rich, nutty flavour to the batter.</li><li><strong>2 tbsp yellow moong dal: </strong>Yellow moong dal is a rich source of protein, dietary fibre and various minerals, it is also known for its weight-loss benefits as it is low in calories and high in protein.</li><li><strong>2 tbsp tur dal:</strong> Toor Dal (split pigeon peas) is a good source of carbohydrates and protein which can help in fermenting the batter, resulting in a better texture and taste.<br><strong>2 tbsp split green moong dal:</strong> Moong dal (split green gram) can be used to make a healthier version of dosa, as it is low in calories and high in protein and vitamins.<br><strong>2 tbsp rajgira: </strong>Rajgira, also known as amaranth, is a grain that is commonly used in Indian cuisine. It is gluten-free and high in protein. Rajgira is also a good source of minerals such as iron and calcium.</li></ol><h3>For cooking </h3><ol><li>2 tablespoon butter </li><li>Gun powder</li><li>2 tablespoon chopped onion</li><li>½ teaspoon chopped green chilli</li><li>1 Teaspoon chopped coriander leaves</li></ol><h3>For onion tomato chutney</h3><ol><li>1 tbsp oil</li><li>1 tsp urad dal</li><li>1 cup diced onion</li><li>1 cup diced tomato</li><li>1 tbsp Kashmiri red powder </li><li>½ Inch ginger</li><li>2-3 garlic cloves</li><li>1 tsp tamarind pulp</li><li>Salt to taste</li></ol><h3>For tadka </h3><ol><li>2 Tsp oil</li><li>1 tsp mustard seeds</li><li>Few curry leaves</li></ol><h2>HOW TO MAKE MULTIGRAIN ONION DOSA</h2><h3>Batter for dosa</h3><ol><li>Take a bowl and add rice, chana dal, urad dal, yellow moong dal, green moong dal, tur dal, masoor dal, rajgira. Wash it with water and soak it for 4-5 hours</li><li>In a blender jar, add soaked lentils and rice and grind it into a fine paste. </li><li>Let it rest for 2-3 hours</li><li>Onion tomato chutney for dosa </li><li>Heat oil in a pan, add urad dal and saute. Add onion, ginger, garlic and saute it for 1 minute</li><li>Add tomato and cook for 2-3 minutes</li><li>Add red chilli powder and saute. Add tamarind paste, salt and mix well.</li><li>Grind it into a fine paste. For tadka, heat oil, add mustard seeds, curry leaves and let it splutter. Pour the tadka over the chutney</li></ol><h3>How to make dosa </h3><ol><li>Heat a griddle pan, spread the ladleful of batter into a circle. </li><li>Add butter and spread it, add onion, green chilli, gunpowder and spread it. </li><li>Sprinkle coriander leaves fold and serve hot</li></ol><h2>PRO TIPS</h2><ol><li>Soak the multigrain dosa batter overnight or for at least 6 hours to make it more fluffy and soft.</li><li>Add finely chopped onions, carrots, and other vegetables to the batter to make it more nutritious.</li><li>Mix the batter well to ensure that the ingredients are evenly distributed.</li><li>Heat the skillet or tawa before pouring the batter to make sure the dosa is cooked evenly.</li><li>Use a ladle to pour the batter on the skillet or tawa, spreading it out in a circular motion to form a thin and crispy dosa.</li><li>Add ghee or oil while cooking the dosa to ensure it is crispy and golden brown.</li><li>Cook the dosa on medium heat, flipping it over to cook both sides until golden brown.</li><li>Serve hot with chutney or sambar for a delicious and nutritious breakfast.</li><li>You can also add some seeds like flaxseeds, chia seeds, and sunflower seeds to the batter for more nutritional benefits.</li><li>Experiment with different types of multigrain flours to find a combination that you like.</li></ol><h2>QUICK RECAP OF THE MULTIGRAIN ONION DOSA RECIPE</h2><ol><li>In a bowl add rice, chana dal, urad dal, yellow moong dal, green moong dal, tur dal, masoor dal, rajgira. Pour water and soak it for 4-5 hours</li><li>In a blender jar, add soaked lentils and rice and grind it tinto fine paste. Let it rest for 2-3 hours</li><li>Heat oil in a pan, add urad dal and saute. Add onion, ginger, garlic and saute it for 1 minute</li><li>Add tomato and cook for 2-3 minutes</li><li>Add  red chilli powder and saute. Add tamarind paste, salt and mix well.</li><li>Grind it into a fine paste. For tadka, heat oil, add mustard seeds, curry leaves and let iyt splutter. Pour the tadka over the chutney</li><li>Heat a griddle pan, spread the ladleful of batter into a circle. </li><li>Add butter and spread it, add onion, green chilli, gunpowder and spread it . Sprinkle coriander leaves fold and serve hot</li></ol>

Multigrain Onion Dosa is a type of thin and crispy crepe that is made with a fermented batter of rice and lentils. 

Try The Healthy But Tasty Multigrain Onion Dosa With Chutney Recipe On Zeezest For A Wholesome Meal. Explore The Blend Of Flavors And Health Benefits In This Dish!

Healthy Multigrain Onion Dosa with Chutney Recipe | ZeeZest

Multigrain Onion Dosa with Chutney

Multigrain Onion Dosa is made with a fermented batter of rice and lentils. 

multigrain onion dosa with chutney_seo

<p><span style="background-color:transparent;color:#000000;">Chef Tejasvi Chandela’s Eggless Chocolate Cake is a Chocolate and Buttercream Frosting Cake that is rich and luscious. She makes this cake in a pressure cooker which helps in keeping the cake moist. Then she tops the cake with chocolate buttercream frosting.</span></p><p><span style="background-color:transparent;color:#000000;">The buttercream frosting is delicious, and it spreads beautifully. The pillow frosting and the gooey chocolate cake makes this cake a lip-smacking dessert.</span></p>

Eggless Chocolate Cake is a delightful dessert. Chef Tejasvi Chandela brings this cake to your kitchen.


Watch Eggless Chocolate Cake by Chef Tejasvi Chandela

Eggless Chocolate Cake

The Baker’s Table

tbt_ep07_rec 01_eggless chocolate cake

<p><span style="background-color:white;">Sundae is a frozen dessert that is relished all over the world. Generally, a sundae has several scoops of ice cream </span>topped with sauce or syrup and some other toppings. The colourful ice ccream scoops and the multi-coloured toppings such as sprinkles, marshmallows, cherries, fruits, and whipping cream make this dessert attractive for children. The creamy delight and the toppings make for a colourful way to eat ice cream.</p><p>The spectacular and delicious Sundae is a happy place for children. </p>

Sundae is a frozen dessert that is relished all over the world. Chef Ajay Chopra shares the recipe for this frozen treat.

 Sundae is a frozen dessert that is relished all over the world. Chef Ajay Chopra shares the recipe

Watch Sundae recipe by Chef Ajay Chopra

Sundae

Chef Ajay Chopra shares the recipe for the beloved Sundae.

india 50 bd s02 ep_11 rec_03_sundae

<p>Guava Perad is a traditional Goan dessert that is made specially during the Christmas festival. It is made from ripe guavas and sugar. Chef Akanksha makes it more interesting by adding crunchy nut praline on top of it. </p><p>The soft and lightly chew perad and the crunch of nut praline tickles your taste buds with an explosion of flavour and textures.</p><p>Guava Perad with Nut Praline is a super combination of sweets. </p>

Guava Perad with Nut Praline is an exotic combination of festive sweets. Chef Akanksha Khatri shares the recipe for this festive delight. 

Delight Your Taste Buds With Chef Akanksha Khatri's Guava Perad With Nut Praline Recipe On Zeezest, A Delectable Fusion Of Fruity Sweetness And Nutty Crunch.

Guava Perad with Nut Praline Recipe by Chef Akanksha Khatri | ZeeZest

Guava Perad with Nut Praline 

 Chef Akanksha's Guava Perad with Nut Praline are two delicious festive delights. 

Meetha Toh Banta Hai

mtbh_ep 03_guava perad cheese 

<p>Badshahi Pitha is a pudding of rice, jaggery and milk that is infused with ghee and cardamom powder. Traditionally, it is cooked by the new bride when she arrives at her in-laws’ home right after the wedding. Another speciality of this pitha is its smoky flavour which comes from the charcoal (koyla) on which this pitha is traditionally cooked.</p><p>Here, the chef steams this pitha in a steamer. The delicate Badshahi pitha is moist, soft and delicious.</p>

Badshahi Pitha or Bibikhana Pitha is a traditional dessert from Bikrampur region in Dhaka, Bangladesh. Chef Harpal Singh Sokhi brings the recipe of this unique Bengali dessert to your kitchen.

Satisfy Your Sweet Tooth With Chef Harpal Singh Sokhi's Exclusive Badshahi Pitha Recipe On Zeezest, A Delightful Fusion Of Tradition And Delectable Flavors.

Badshahi Pitha Recipe By Chef Harpal Singh Sokhi | ZeeZest

Badshahi Pitha

Chef Harpal Singh Sokhi shares the recipe for Badshahi Pitha.

ep17_ rec 01_badshahi pitha 

<p>Mysore Pak is made from simple ingredients like ghee, sugar and gram flour. It was first made in the royal kitchens of Mysuru Palace for Krishnaraja Wadiyar IV, the king of the erstwhile Mysore state. The king loved this simple yet delectable sweet and made sure that it reached common people.</p><p>The mouthwatering royal delicacy Mysore Pak is now famous around the world over.<br> </p>

Mysore Pak is a traditional sweet from Karnataka which has royal origins. Chef Rakesh Raghunathan shares the recipe for this drool-worthy dessert.

Chef Rakesh Raghunathan shares the recipe for Mysore Pak, a yummy sweet.

Watch Mysore Pak recipe by Chef Rakesh Raghunathan

Mysore Pak

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<p>Chenna Poda is a delicious dessert from the Oriya cuisine. It is a traditional dessert made with chenna or fresh paneer. Chenna is cottage cheese and Poda means burnt. So, Chenna Poda literally means burnt cheesecake. The fresh cottage cheese is baked with sugar for several hours before it turns brown and caramelizes.</p><p>Chenna Poda is found everywhere in Odisha. From small traditional roadside stalls to confectioners to restaurants, Chenna Poda is served throughout the state.</p><p>The smoky, burnt Chenna Poda is a melt-in-mouth delicacy.</p>

Chenna Poda is a delicious dessert from the Indian state of Odisha. Chef Ajay Chopra shares the recipe in detail.

Chef Ajay Chopra shares the recipe for Chenna Poda, a delicious dessert from Odisha.

Watch Chenna Poda recipe by Chef Ajay Chopra

Chenna Poda

50 bd s02 ep_16 recipe_01_chenna poda

<p>Nadru ki Yakhni is a traditional dish made with Nadru (Lotus Stem) by the Kashmiri Pandit community. Kashmir is known for its beauty as well as for its delicious food. Although heavy on non-vegetarian dishes, the Kashmiri cuisine doesn’t disappoint the vegetarians, and one such mouth-watering vegetarian dish is Nadru Ki Yakhni.</p><p>This simple curry is made with the lotus stem, curd and spices like cardamom, cinnamon stick, green chillies and caraway seeds. It is full of flavours.</p>

Nadru ki Yakhni is a traditional dish from Kashmir. Chef Pankaj Bhadouria shares the recipe in detail.

Delve Into The Exquisite Nadru Ki Yakhni By Chef Pankaj Bhadouria & Explore A Diverse Array Of Recipes On Zeezest. Traverse Rich Culinary Traditions And Delightful Flavors.

Nadru Ki Yakhni Recipe by Chef Pankaj Bhadouria | ZeeZest

Nadru ki Yakhni

Chef Pankaj Bhadouria shares the recipe for Nadru ki Yakhni, a traditional Kashmiri dish.

Indian Food Classics

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<p>Indulge in the irresistible flavours of the smoked paneer makhani gravy—a delectable combination of smoky paneer and creamy tomato sauce, creating a rich and satisfying dish that is sure to tantalise your taste buds.</p><h2>Table of contents</h2><ul><li>About the Smoked paneer makhani gravy </li><li>Ingredients</li><li>Preparation</li><li>Step-by-step instructions</li><li>Pro tips</li><li>Quick recap</li></ul><h2>About the smoked paneer makhani gravy</h2><p>The smoked paneer makhani gravy is a delightful and flavorful Indian dish that combines smoky paneer (Indian cottage cheese) with a rich and creamy tomato-based sauce. The gravy is prepared by cooking onions, tomatoes, and a blend of aromatic spices, which are then blended into a smooth puree. The smoky flavour is added by using a charcoal smoking technique. The paneer is simmered in the creamy tomato gravy, resulting in a luscious and aromatic dish that is perfect to be enjoyed with naan, roti, or rice. The smoked paneer makhani gravy offers a tantalising combination of smoky, tangy, and creamy flavours, making it a popular choice in Indian cuisine.</p><h2>Ingredients</h2><h3>For gravy</h3><ol><li>1 onion, roughly diced</li><li>4-5 tomatoes, roughly diced</li><li>3 dried Kashmiri red chillies</li><li>8-10 cashews</li><li>6 garlic cloves</li><li>1-inch ginger</li><li>1 bay leaf</li><li>½ inch cinnamon stick</li><li>3 green cardamom</li><li>3 cloves</li><li>1 tsp Kashmiri red chilli powder</li><li>1 green chilli</li><li>1 tbsp butter</li><li>¼ tsp turmeric powder</li><li>Water, as required</li></ol><h3>For final cooking</h3><ol><li>2 tbsp butter</li><li>1 tsp oil</li><li>1 tsp chopped ginger</li><li>1 tsp Kashmiri red chilli powder</li><li>1 tsp coriander powder</li><li>400 grams of diced paneer</li><li>1 tsp kasuri methi</li><li>1 tsp sugar</li><li>Salt, to taste</li><li>2 tbsp fresh cream</li></ol><h3>For smoke</h3><ol><li>Charcoal</li><li>Ghee</li><li>Whole spices</li></ol><h3>For garnish </h3><ol><li>Fresh cream</li><li>Coriander leaves</li></ol><h2>Preparation</h2><ol><li><strong>Prepare the ingredients:</strong> Gather and measure all the required ingredients for the recipe, including onions, tomatoes, dried red chillies, cashews, ginger, garlic, whole spices, butter, oil, ginger, red chilli powder, coriander powder, kasuri methi, salt, sugar, fresh cream, and coriander leaves.</li><li><strong>Chop the onions and tomatoes: </strong>Roughly dice the onions and tomatoes to make them ready for cooking.</li><li><strong>Soak the dried red chillies: </strong>If using dried red chillies, soak them in warm water for about 15 minutes to soften them before blending.</li><li><strong>Prepare the ginger and garlic:</strong> Peel and finely chop the ginger and garlic cloves for later use.</li><li><strong>Grind the ingredients: </strong>In a blender, combine the soaked dried red chillies, chopped onions, tomatoes, cashews, ginger, garlic, and whole spices. Blend them until you achieve a smooth paste consistency.</li><li><strong>Strain the paste:</strong> Pass the blended mixture through a strainer to remove any fibrous or coarse particles and ensure a smooth gravy texture.</li></ol><p>Once these prep steps are completed, you'll be ready to proceed with the actual cooking of the Smoked Paneer Makhni Gravy.</p><h2>Step-by-step instructions</h2><ol><li>In a pan, combine onion, tomato, dried chillies, cashews, cloves, ginger, bay leaf, cinnamon stick, garlic cloves, green cardamoms, red chilli powder, green chilli, butter, turmeric powder, and water. Cook until the tomatoes are soft and well-cooked.</li><li>Grind the mixture into a fine paste and strain it.</li><li>In a separate pan, melt butter and oil. Add chopped ginger, red chilli powder, and coriander powder. Cook for a while.</li><li>Add the prepared puree, paneer, water, and cook for 2-3 minutes.</li><li>Stir in Kasuri methi, salt, and sugar, and mix well. Finally, add fresh cream and turn off the flame.</li><li>Place a steel bowl in the pan and add hot coal, whole spices, and ghee. Cover it with a lid and let it rest for 15-20 seconds.</li><li>Remove the bowl and serve the dish hot. Garnish with cream and coriander leaves.</li></ol><h2>Pro tips</h2><ol><li><strong>Soaking cashews: </strong>Soak the cashews in warm water for about 15 minutes before blending to soften them and achieve a smoother and creamier texture in the gravy.</li><li><strong>Adjusting spices: </strong>Adjust the amount of red chilli powder and whole spices according to your preferences. </li><li><strong>Smoking technique: </strong>To achieve a smoky flavour, use natural charcoal and heat it until it is red hot. Place a steel bowl over the gravy, add the hot charcoal along with ghee and whole spices, and cover the pan tightly. Let it sit for a few minutes to infuse the smoky aroma into the gravy.</li><li><strong>Creamy consistency:</strong> For a richer and creamier gravy, add a little more fresh cream towards the end of cooking to enhance the velvety texture of the dish.</li></ol><h2>Quick recap</h2><h3>Ingredients</h3><p>Onions, tomatoes, dried red chillies, cashews, ginger, garlic, whole spices, butter, oil, red chilli powder, coriander powder, kasuri methi, salt, sugar, fresh cream, paneer, and coriander leaves.</p><h3>Instructions</h3><ol><li>Cook onions, tomatoes, dried red chillies, cashews, ginger, garlic, and whole spices, then blend into a smooth paste.</li><li>Strain the paste to achieve a silky texture.</li><li>Sauté ginger, red chilli powder, and coriander powder in butter and oil.</li><li>Add the prepared paste, paneer, and water, simmer until well combined, then season with kasuri methi, salt, and sugar.</li><li>Infuse a smoky flavour by using a charcoal smoking technique.</li><li>Finish the gravy with a swirl of fresh cream and garnish with coriander leaves.</li></ol>

Paneer Makhni Gravy is a rich and creamy vegetarian dish that originated in Northern India. The dish is a variation of the classic Butter Chicken.

Indulge In The Creamy Goodness Of Zeezest's Smoked Paneer Makhni Gravy Recipe, A Culinary Masterpiece That Promises A Delightful Fusion Of Flavors For Food Lovers.

Watch Smoked Paneer Makhni Gravy Recipe | ZeeZest Recipes

Smoked Paneer Makhni Gravy

Paneer Makhni Gravy is a rich and creamy dish that originated in Northern India. 

smoked paneer makhni gravy_seo

<p>Chui Jhaaler Murgir Jhol is a typical Bengali chicken curry. Chui or <span style="color:#282829;">Choi Jhal</span> is a creeper herb that is grown in the Khulna region of Bangladesh. The small pieces of this herb are used in cooking meat and fish curries. </p><p>Chui, a spicy, salty and pungent herb imparts a distinct flavour to the traditional Jhaaler Murgir Jhol. In this recipe, pieces of chicken are cooked in a red gravy along with chui and other spices and herbs.</p><p>The classic Bnegali chicken curry, Chui Jhaaler Murgir Jhol, is delicious and mouth-watering. </p>

Chui Jhaaler Murgir Jhol is a typical Bengali chicken curry with a special ingredient called Chui. Chef Harpal Singh Sokhi shares the recipe for this finger-licking curry.

Indulge In The Culinary Mastery Of Chef Harpal Singh Sokhi With His Flavorful Murgir Jhol Recipe, Presented Exclusively On Zeezest For A Delightful Experience.

Chef Harpal Singh Sokhi's Chui Jhaaler Murgir Jhol Recipe | ZeeZest

Chui Jhaaler Murgir Jhol

Chef Harpal Singh Sokhi shares the recipe for Chui Jhaaler Murgir Jhol, a finger-licking Bengali chicken curry.

ep17_ rec 03_chui jhaaler murgir jhol 

<p> Chickpeas is called chole or chana in Punjabi.</p><p>Pindi Chole is one of the easiest and tastiest chickpea preparation that you can make.</p><p>The recipe comes from the Rawalpindi region in Punjab, Pakistan and hence the name Pindi Chole.</p><p>These chole taste best with hot bhaturas.</p>

Pindi Chole and Bhature is one of the most popular Garam Nashta in North India especially Punjab. Chef Ajay Chopra shares the step-by-step recipe.

Watch Pindi Chole And Bhature recipe by Chef Ajay Chopra

Pindi Chole And Bhature

Chef Ajay Chopra shares the step-by-step recipe for Pindi Chole And Bhature.

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