chef & host - Kunal Kapur | Zee Zest

Kunal Kapur

Paneer Ragi Dosa is made with ragi flour and samvat ke Chawal or barnyard millet (instead of rice that is traditionally used to make dosa). A mildly spicy filling of paneer (cottage cheese) is added to the dosa.Cottage Cheese or paneer gives us instant energy. A cup of paneer can satisfy 40% of the body’s B12 needs. Ragi is filled with amino acids and is an excellent choice to control blood sugar levels.Paneer Ragi Dosa is a tasty, healthy and wholesome dish.

Paneer Ragi Dosa is healthy Indian street food. Chef Kunal shares the step-by-step recipe.

Relish The Wholesome Goodness Of Kunal Kapur's Paneer Ragi Dosa Recipe On Zeezest, A Nutritious And Flavorful Rendition Of The Classic Dosa, Promising A Tasty Experience.

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Paneer Ragi Dosa

In a pan add 1 tbsp ghee, 1 tsp mustard seeds, 1 tsp split chickpea, 8-9 curry leaves, 1 tbsp chopped ginger, 1 tsp turmeric powder, 1 cup grated cottage cheese, rock salt, mix it well and let it cook properly.

In a mixer add 1 cup soaked barnyard millet, 2 tbsp curd, 1 tsp soaked fenugreek seeds, rock salt and water and grind it into a paste.

Transfer the mixture to the bowl and then add finger millet flour and mix it properly.

Prepare the tawa and then spread the dosa batter and let it cook on medium flame.

Grease the dosa with ghee and spread the paneer filling on it.

Paneer ragi dosa is ready, serve it with coconut chutney.  

ghee

mustard seeds

split chickpeas

curry leaves

chopped ginger

turmeric powder

grated cottage cheese

rock salt to taste

pinch of black pepper powder 

soaked barnyard millet

curd

soaked fenugreek seeds

water as required

finger millet flour

coconut chutney

Chef Kunal Kapur shares the recipe for Paneer Ragi Dosa, a healthy Indian street food. 

Food Veda

food veda ep_16 rec_02_paneer ragi dosa

Carrot Beetroot Kanji is a delicious, nutritious and filling dish. Kanji is a probiotic winter drink that is good for gut health. This drink is generally made by keeping it in the sun for 6 to 7 days.Carrot and Beetroot are rich in fibre. It’s believed that when carrot and beetroot are boiled along with spices and then left in the winter sun to ferment, it turns probiotic and helps in boosting immunity, helps relieve some daily health problems like gas, bloating and constipation.Carrot Beetroot Kanji is a nutritious and filling drink/snack.

Carrot Beetroot Kanji is both a drink and a snack. Chef Kunal Kapur brings this unique and healthy Ayurvedic combo dish to your kitchen.

Join Chef Kunal Kapur In Crafting Tasty Carrot Beetroot Kanji. Explore This Traditional Recipe's Health Benefits And Vibrant Flavors In The Video Tutorial.

Easy Carrot Beetroot Kanji Recipe by Kunal Kapur | ZeeZest

Carrot Beetroot Kanji

In a pan, heat water as required and then set it aside until it completely cools down.

Roughly grind 1/2 cup yellow mustard seeds and 1 tbsp black peppercorns in a pestle. 

Roughly chop 2-3 beetroot and 2-3 carrots.

In a container, add chopped beetroot, carrot, pounded yellow mustard seeds and 1 tbsp black peppercorns, rock salt to taste, turmeric powder and boiled room temperature water and mix it well.

Close the lid with a muslin cloth and keep it under sunlight for 5-7 days.

Kanji is ready to serve.   

yellow mustard seeds

black peppercorns

beetroots

carrots

boiled room temperature water as required

Chef Kunal Kapur' Carrot Beetroot Kanji is both a drink and a snack. 

Carrot Beetroot Kanji 

food veda ep_16 rec_03_carrot beetroot kanji

Gulkand Paan Kulfi is a tasty and healthy variation of traditional Indian frozen treat Kulfi. A simple yet versatile frozen treat, kulfi has many variations. It can be made from almonds, mixed dry fruits, chocolates, fruits etc. Chef Kunal makes kulfi by combining betel leaves and gulkand. Betel leaves aid in digestion and have a unique taste. Gulkand, made with rose petals, helps in reducing acidity and stomach heat.Gulkand Paan Kulfi is creamy, delicious and has a cooling effect.

Gulkand Paan Kulfi is a decadent yet healthy sweet dish. Chef Kunal Kapur shares the recipe in detail.

Delight In Zeezest's Culinary Masterpiece—A Refreshing Gulkand Paan Kulfi Recipe By Kunal Kapur, Blending Traditional Flavors Into A Delightful Dessert.

Sumptuous Gulkand Paan Kulfi Recipe by Kunal Kapur | ZeeZest

Gulkand Paan Kulfi

In a pan, boil milk until it thickens.

In a mixer, add 5-6 betel leaves, 1 tbsp gulkand, milk and blend it.

Now add this prepared paste to the boiled milk and mix it well.

Transfer the mixture into an earthen pot and garnish it with chopped pistachios.

Let it set in the refrigerator for 2-3 hours. Gulkand paan kulfi is ready to serve.

milk

betel leaves

gulkand

chopped pistachios for garnish

Chef Kunal Kapur's Gulkand Paan Kulfi is a decadent yet healthy sweet dish.

food veda ep_16 rec_01_gulkand paan kulfi

Triphala Rasam is made with Triphala, a magic herb that offers excellent gastrointestinal benefits. It also promotes weight loss, relieves stress, treats bacterial infections and control diabetes. Triphala powder is a combination of three fruits Haritaki, Bibhitaki and Amla.Chef Kunal gives a twist to the traditional south Indian rasam by adding Triphala to it. He makes rasam with Toor dal water to give it a soup-like quality and, as a final ingredient, adds Triphala powder.Triphala Rasam is highly nutritious and yummy.

Triphala Rasam is a great tea-time drink. Chef Kunal Kapur shares the recipe in detail.

Explore The Flavors Of Kunal Kapur's Triphala Rasam Recipe, A Zeezest Culinary Feature Blending A Unique Mix Of Herbs & Spices For A Tantalizing Taste Experience.

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Triphala Rasam

In a pan, lightly roast 1-2 tbsp coriander seeds, 1-2 tsp cumin seeds, 1 tsp mustard seeds. Grind the roasted masala’s rasam powder is ready.

In a pan, heat 1 tbsp coconut oil and then add 1 tsp asafoetida, 1/2 tsp mustard, 10-12 curry leaves, 1 tsp turmeric powder, 1 tbsp chopped ginger, 1-2 tbsp rasam powder and let it cook.

Add 1 cup chopped tomatoes, rock salt, water and mix it well.

Then add 1/4 cup tamarind pulp, 1 tsp triphala powder and 2 cup boiled split pigeon peas water and leave it to cook.

Garnish it with freshly chopped coriander. Triphala rasam is ready to serve.

coriander seeds

cumin seeds

coconut oil

asafoetida

rasam powder

chopped tomatoes

tamarind pulp

triphala powder

boiled split pigeon peas water

fresh coriander leaves for garnish

Chef Kunal Kapur shares the recipe of Triphala Rasam, a great tea-time drink. 

food veda ep_15 rec_03_triphala rasam

Gotu Kola Kanda is a rice dish with a porridge-like quality. It is made with rice or brown rice to make it healthier.Gotu Kola is an Indian Pennywort, also known as Kodavan. It has rich in medicinal values; it can boost brainpower, heal skin issues, and even enhance memory.Gotu Kola Kanda is a wonderfully nutritious and delicious dish.

Gotu Kola Kanda is a traditional Sri Lankan delicacy. Chef Kunal Kapur brings this dish to your kitchen.

Zeezest Presents Kunal Kapur's Gotu Kola Kanda Recipe, An Invigorating Infusion Crafted With Precision, Promising A Great Journey Of Distinct Herbal Flavors.

Revitalize with Kunal Kapur's Gotu Kola Kanda Recipe | ZeeZest

Gotu Kola Kanda

In a pan, boil 1 cup soaked brown rice.

Roughly cut 8-9 gotu kola leaves.

In a mixer, add gotu kola leaves and 200 ml coconut milk and blend it together.

Once the brown rice is cooked add the prepared paste to it and let it cook until the rice turns soft.

Then add 1 tbsp chopped ginger, rock salt and let it cook.

Once cooked, garnish it with 1 tsp lemon juice, chopped gotu kola leaves and powdered jaggery.

Gotu Kola Kanda is ready to serve.

soaked brown rice

gotu kola leaves

coconut milk

lemon juice

gotu kola leaves for garnish

jaggery powder for garnish

Chef Kunal Kapur shares the recipe of Gotu Kola Kanda, a traditional Sri Lankan delicacy. 

food veda ep_15 rec_02_gotu kola kanda

Helba is a sweet dish made with fenugreek seed (methi dana). Though fenugreek seeds are a bit bitter, their combination with other ingredients like sooji, whole wheat flour, jaggery, spice powders, lemon juice and curd give rise to a unique sweet dish.Fenugreek aids in hair growth and also fights hair loss. The baked delicacy Helba is uniquely tasty and healthy.

Helba is a Palestinian dish very popular in India. Chef Kunal Kapur shares the recipe in detail.

Embark On A Flavorful Journey With Zeezest As Kunal Kapur Presents His Aromatic Helba Recipe—A Delightful Fusion Of Cultural Essence And Unique Flavors .

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Helba

In a pan, lightly roast 1-2 tbsp fenugreek seeds.

Then add 1 1/2 cups semolina, 1 cup whole wheat flour, 1/2 cup desiccated coconut, 1/2 cup jaggery powder, a pinch of carrom seeds, 1/2 tsp cinnamon powder, 1 tbsp lemon juice, 1 cup curd, 2 tsp flax seed powder, water and mix it properly.

Transfer the batter into a non-stick mould and let it bake for 20 minutes at 180 degrees Celsius in a preheated oven.

In a pan melt some powdered jaggery.

Once baked set the cake aside and let it cool down then remove it from the mould and cut it into small pieces.

Garnish it with the melted jaggery syrup.

fenugreek seeds

semolina

whole wheat flour

desiccated coconut

jaggery powder

pinch of carom seeds

cinnamon powder

flaxseeds powder

 Chef Kunal Kapur shares the recipe of Helba, a Palestinian dish popular in India. 

food veda ep_15 rec_01_helba

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User - Kunal Kapur | Zee Zest

Ayurveda is deeply rooted in the Indian culture and allows one to maintain a healthy lifestyle by eating the right type of food, the right amount at the right time. Bringing back this new normal through Food Veda is the host and chef Kunal Kapur. Set foot on this journey and partake in this wisdom and adopt and adapt it to be a part of your modern lives.

Learn about Ayurveda & healthy eating with Chef Kunal Kapur on Food Veda. Watch full episodes now!

Kunal Kapur

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Shows By Host

RECIPES BY CHEF

Paneer Ragi Dosa

Carrot Beetroot Kanji

Gulkand Paan Kulfi

Triphala Rasam

Gotu Kola Kanda

Helba

OTHER CHEFS & HOSTS