chef & host - Pankaj Bhadouria | Zee Zest

Pankaj Bhadouria

Badal Jaam is an Awadhi starter that is made with brinjal (Eggplant). Traditionally, the sliced brinjals are tossed in ghee till golden brown. They are then topped with tangy tomato sauce, and garlic-flavoured hung curd. The brinjal slices are then baked in an oven.The baked delicacy Badal Jaam is a spicy, tangy and finger-licking appetiser.

Badal Jaam is a unique recipe from Awadhi cuisine. Chef Pankaj Bhadouria shares this lost recipe.

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Badal Jaam

Cut 1-inch roundels of the brinjal.

Heat oil in a pan and fry the roundels of brinjal until they turn golden brown.

Heat oil in a kadhai, add in the onion paste and saute till golden.

Add garlic paste, ginger paste and saute.

Add chopped tomatoes, salt, red chilli powder and mix. Cover and cook for 10-12 mins.

In a bowl mix hung curd, lemon juice, garlic paste, chopped coriander, salt and refrigerate.

Place the brinjal roundels on a baking tray. Scoop out the tomato sauce on the roundels.

Sprinkle some chaat masala powder.

Cover this with foil and bake in a preheated oven at 180 degrees Celsius for 10 to 12 mins.

Once baked, place the brinjals on the serving dish and put the curd sauce on top. Garnish with mint leaves.

brinjal

onion paste

ginger paste

garlic paste

chopped tomatoes

salt to taste

red chilli powder

hung curd

lemon juice

chopped coriander leaves

chaat masala to taste

mint leaves for garnish

Chef Pankaj Bhadouria shares the recipe for Badal Jaam, a lost Awadhi cuisine recipe.

Indian Food Classics

ifc ep_22_rec_02_badal jaam

Thikri Ki Dal is made with soaked red lentils (Masoor Dal) slow-cooked in a pot. The different types of temperings make this dal unique. The first tempering is with onions, garlic and whole spices. The second is of red chillies, curry leaves and red chilli powder. And the last tempering is the one that gives this dal its name – Thikri, a small earthen diya is heated and added to the dal. This gives the dal a unique smoky flavour.This Thikri Ki Dal is rich, creamy and smoky.

Thikri ki Dal is a regular dal with a very unique tempering. Chef Pankaj Bhadouria shares the recipe of this simple yet tasty dal.

Savor The Aromatic Flavors Presented By Chef Pankaj Bhadouria In Her Thikri Ki Dal Recipe On Zeezest, An Enticing And Flavorsome Rendition Of A Traditional Dish.

Thikri ki Dal Recipe by Chef Pankaj Bhadouria | ZeeZest

Thikri Ki Dal

Cook soaked red split lentils in a clay pot with turmeric powder and salt.

Heat ghee in a pan, add cumin seeds, fenugreek seeds, sliced onions, chopped green chillies, chopped garlic and saute.

Pour the tadka into the dal and let it cook.

Heat a terracotta piece or thikri for 5-7 mins.

Heat ghee in a pan and add chopped red chillies, a few curry leaves, red chilli powder and mix.

Pour the tempering into the dal and mix well. 

Place the heated thikri into dal and close the lid.

Add chopped coriander leaves and mix. Serve hot with desi ghee and coriander sprig.

soaked red spilt lentil 

turmeric powder

desi ghee

cumin seeds

fenugreek seeds

sliced onions

chopped green chillies

chopped garlic

chopped dried red chillies

curry leaves

desi ghee for garnish

coriander sprig for garnish

Chef Pankaj Bhadouria shares the recipe for Thikri ki Dal, a simple yet tasty dal.

ifc ep_22_rec_01_thikri ki dal

Kunna means clay pot in Punjabi, and Gosht is tender meat cooked in flavourful freshly ground masalas. It is an easy to make slow cook meat dish that requires very few ingredients.The slow-cooking ensures the meat is cooked thoroughly and the aroma and flavour of the spices get infused in it.Chef Pankaj’s Kunna Gosht is rich, tender, and lip-smacking.

Kunna Gosht is a slow-cooked meat dish from Chiniot District of Punjab. Chef Pankaj Bhadouria shares the recipe of this mutton dish.

Elevate Your Culinary Skills With Kunna Gosht's Savory Recipe By Chef Pankaj Bhadouria, Exclusively Shared On Zeezest ,Ensuring A Flavorful Meal For Your Dining Pleasure.

Kunna Gosht Recipe By Chef Pankaj Bhadouria | ZeeZest Recipe

Kunna Gosht

Dry roast green cardamoms, cloves, black peppercorns, cinnamon stick, cumin seeds, coriander seeds, fenugreek seeds, star anise, dry red chillies in a pan on slow flame for 2 mins. 

Once the spices cool, grind them into powder. 

Heat ghee in the kunna pot. Add sliced onion and saute until they turn golden.

Add ginger paste, garlic paste, mutton, water, salt and mix. Close lid and cook until the mutton is done.

Add the masala mixture to the pot and mix properly.

Add whole flour and water mixture and cook until the gravy thickens.

Garnish with a coriander sprig and serve hot.

green cardamoms

cloves

black peppercorns

cinnamon stick

coriander seeds

star anise

dry red chillies

sliced onion

mutton

water as required

whole wheat flour

water

coriander leaves for garnish

Chef Pankaj Bhadouria shares the recipe for Kunna Gosht, a clay pot mutton dish.

ifc ep_21_rec_03_kunna gosht

Masala Gur is a sweet treat made with jaggery or gur. Jaggery is a quick way of replenishing iron in the body. That is one reason that a lot of sweets in India are made with jaggery.Masala Gur is made with lightly roasted groundnuts and almonds mixed with melted jaggery, dry ginger powder, carom seeds and fennel seeds. All of these ingredients help boost immunity and also keep common winter ailments at bay.

Masala Gur is a winter special sweet treat. Chef Pankaj Bhadouria shares the recipe in detail.

Indulge In Chef Pankaj Bhadouria's Masala Gur Recipe On Zeezest Recipes, A Delightful Fusion Of Spices And Sweetness, Adding A Flavorful Twist To Your Palate.

Chef Pankaj Bhadouria's Masala Gur Recipe | ZeeZest Recipes

Masala Gur

Dry roast peanuts and almonds for 2-3 mins and transfer to a bowl.

In a pan melt jaggery, add dry ginger powder, carrom seeds, fennel seeds, dry roasted almonds and peanuts and mix.

Grease a tray with ghee and pour the jaggery mixture on the tray.

Let it cool. Then cut into pieces. 

almonds

peanuts

crushed jaggery

dry ginger powder

carom seeds

fennel seeds

desi ghee for greasing

Chef Pankaj Bhadouria shares the recipe for Masala Gur, a winter special sweet treat.

ifc ep_21_rec_02_masala gur

Doli ki roti is a classic sour bread recipe from Multan (a province of undivided India now in Pakistan). It’s a very elaborate dish made over three days as the dough needs to be fermented. The dough is made from water fermented with jaggery and spices like poppy seeds, fennel seeds, nutmeg, and cinnamon. These spices give this bread its unique and flavourful taste. The fermented dough is filled with a mixture of split chickpeas, onions and powdered spices and deep-fried in oil.The Indian sourdough bread Doli Ki Roti is crispy and delicious.

Doli ki roti is one of the lost recipes of Punjabi Indian cuisine. Chef Pankaj Bhadouria shares the recipe of this forgotten dish.

Explore The Authentic Flavors Of Doli Ki Roti With Chef Pankaj Bhadouria's Recipe On Zeezest, A Traditional Dish Brought To Life, Inviting You To Savor Every Bite.

Doli Ki Roti Recipe By Chef Pankaj Bhadouria | ZeeZest

Doli Ki Roti

Grind cinnamon stick, black cardamom, cloves, fennel seeds, nutmeg, black peppercorns into a masala powder.

Heat water in a pan, add jaggery, poppy seeds, split chickpeas, dried ginger powder and boil.

Add masala powder and mix. Transfer the water to a bowl and ferment it for 24 hours.

After 24 hours add whole wheat flour and mix. Ferment the mixture for another 24 hours.

In a bowl, mix whole wheat flour, fermented mixture and make a dough. Ferment the dough for 24 hours.

Pressure cook soaked split chickpeas, chopped ginger, turmeric powder, salt and add water for 2-3 whistles.

Strain the dal and transfer it to a bowl. Add chopped onions, turmeric powder, red chilli powder, coriander powder, garam masala powder and mix.

Make equal balls of the dough. Fill in the dal stuffing in the dough balls and flatten it by hand.

Deep fry the doli ki roti in hot oil on a medium flame. Serve hot.  

black cardamoms

nutmeg

black peppercorn

jaggery

poppy seeds

split chickpeas

dried ginger powder

soaked split chickpeas

chopped ginger

chopped onions

coriander powder

garam masala powder

oil for frying

Chef Pankaj Bhadouria shares the recipe for Doli Ki Roti, a forgotten Punjabi dish.

ifc ep_21_rec_01_doli ki roti

Murgh Khushk Purdah means crisp chicken covered with a layer of dough that acts as a veil or purdah. This dish is traditionally cooked in tandoor with meat, bell peppers, tomatoes and some red wine. The use of red wine was for the English battalions and the officers who were invited to royal dinners of Awadh.The crispy Murgh Khushk Purdah is an aromatic and melt-in-the-mouth starter that is truly royal.

Murgh Khushk Purdah is a traditional Awadhi dish. Chef Pankaj Bhadouria brings this chicken dish to your kitchen.

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Murgh Khushk Pardah

Marinate the chicken with white pepper powder, salt, ginger garlic paste, red chilli paste, vinegar and set aside for 30 mins.

In a bowl add diced capsicum, diced tomatoes, diced onion, 3 tbsp Worcestershire sauce and mix.

In a bowl mix curd, fresh cream, red chilli paste, garam masala powder, cumin powder, ginger garlic paste and white vinegar. 

Add the marinated chicken to the curd mixture and leave it aside for 30 mins.

Heat oil in a grill pan and place the chicken pieces on the pan.

Transfer the half-cooked chicken to a baking dish along with the vegetables. 

Drizzle fresh cream, chaat masala and lemon juice on top.

Make a sheermal dough and roll it out. Cover the dish with the dough.

Make an egg wash and brush it on the sheet of dough. Sprinkle saffron water.

Bake it in a preheated oven at 200 degrees Celsius for 40 mins.

Once baked rest for 10 mins and then cut open the sheet and serve.

chicken

white pepper powder

ginger garlic paste

red chilli paste

white vinegar

diced capsicum

diced tomatoes

diced onions

Worcestershire sauce

curd

fresh cream

cumin powder

chat masala powder

sheermal dough as required

egg wash for greasing

saffron water 

Chef Pankaj shares the recipe for Murgh Khushk Purdah, a traditional Awadhi dish.