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chef & host - Ajay Chopra | Zee Zest

Ajay Chopra

Mulakkadi Pachadi is a pickle made from Moringa or drumsticks. Moringa has gained popularity in recent years and is recognised as a superfood. Drumstick leaves, seeds, pods, fruits and flowers all are known for their medicinal properties.Also, drumsticks are delicious and so is this Mulakkadi Pachadi. This pickle is an all-season pickle as drumsticks are available throughout the year. Mulakkadi Pachadi is hot, spicy and zesty. Served with rice or dal, this fingerlicking Mulakkadi Pachadi enhances your meal.

Mulakkadi Pachadi is a traditional pickle from Andhra Pradesh. Chef Ajay Chopra brings the recipe of this drumstick pickle to your kitchen.

Savor The Symphony Of Flavors In Chef Ajay Chopra's Mulakkadi Pachadi Recipe On Zeezest Recipes, A Culinary Composition That Tantalizes Taste Buds. Do Try It Out!

Chef Ajay Chopra's Mulakkadi Pachadi Recipe | ZeeZest Recipes

Mulakkadi Pachadi

Deep-fry the chopped drumstick in oil for 2-3 minutes.

Deep-fry the dry red chillies in the same oil. 

Remove some of the deep-fry oil in another pan. Add fenugreek powder, asafoetida, red chilli powder, turmeric powder and garlic paste to it and mix well. 

Add tamarind paste and tomato paste to this pan and cook well.

Now add the deep-fried oil into this masala, add salt and mix well.

Pour this masala over the deep-fried drumsticks and red chillies and mix well.

For tempering, heat oil in pan and add urad dal, chana dal, mustard seeds, and curry leaves and cook till everything is browned. 

Pour this tempering over the drumsticks and red chillies mixture and mix well.

Remove this pickle in a jar and keep the jar to sun dry for 7-10 days. 

Chef Ajay Chopra shares the recipe of Mulakkadi Pachadi. 

Papad Pickles Aur Pyaala

ppp_ep 09_mulakkadi pachadi

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.

ppp_ep 02_hingastar

Gongura Pachadi is made from a green leafy vegetable called as sorrel leaves in English. These leaves are tangy in taste. This is a simple and quick pickle to make. Use of freshly ground spices and aromatic tempering gives it a fragrant and amazing taste. Moreover, it can be stored for months.This Gongura Pachadi is a perfect accompaniment for rice and roti.

Gongura Pachadi is a unique pickle from Andhra Pradesh. Chef Ajay Chopra brings the recipe for this uniquely flavoured pickle to your kitchen.

Chef Ajay Chopra shares the recipe for Gongura Pachadi, a unique pickle from Andhra Pradesh. 

Watch Gongura Pachadi recipe by Chef Ajay Chopra

Gongura Pachadi 

Heat oil in a pan and add chana dal and urad dal and fry till they turn golden brown.

Add dry red chillies, fenugreek seeds, mustard seeds, cumin seeds, tamarind and water to the pan and cook.

In another pan, heat some oil and add sliced tomatoes and green chillies and fry. Now add garlic cloves and gongura leaves and cook well.

Grind mixtures from both the pans together in a mixer jar.

Remove the pachadi in a bowl and add salt to it. Mix well.

Heat oil in a pan for tempering. Add mustard seeds and curry leaves to it. 

Pour this tempering over Gongura pachadi.

Chef Ajay Chopra shares the recipe for Gongura Pachadi. 

ppp_ep 07_gongura pachadi

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

Orange Tholi Achaar is a tangy and tasty pickle. Achaar or pickles are tasty accompaniments that elevate any meal. Indian cuisine has a wide range of pickles…mango pickle, lemon pickle, carrot pickle, green chilli pickle…to name a few. When served with dal, subzi and rice, a pickle enhances the meal.Orange Tholi Achaar’s uniqueness lies in the fact that it is made from orange peels. The zestiness and tanginess of orange peels give this pickle an amazingly delicious flavour. Since, it is made from orange peels it is rich in vitamin C.The tangy and zesty Orange Tholi Achaar is lipsmacking.

Orange Tholi Achaar is a tangy and tasty pickle. Chef Ajay Chopra shares the recipe for this unique pickle.

Chef Ajay Chopra's Orange Tholi Achaar is tangy and lipsmacking.

Watch Orange Tholi Achaar recipe by Chef Ajay Chopra

Orange Tholi Achaar 

Peel the oranges and remove the white part of the peels.

Now cut the peels of the oranges in juliennes.

Heat oil in a pan, add dry red chillies and curry leaves to it.

Add orange peel juliennes to it and then sprinkle salt, add red chilli powder, asafoetida powder, fenugreek seeds powder and turmeric powder and stir well.

Lastly, add tamarind pulp and jaggery powder and mix well.

Orange Tholi Achaar is ready.

Chef Ajay Chopra's Orange Tholi Achaar is tangy and lip smacking.

Taste Ki Gully

ppp_ep 01_orange tholi achaar

Gubba Vadiyalu is a popular accompaniment in meals. This small vadi or vadiyalu is very versatile as it can be deep-fried and mixed with vegetables to make curries or can be eaten as it is.This vadiyalu is easy to make and requires only 2 ingredients – rice powder and salt. This deep-fried crunchy snack is mouthwatering and is consumed as a side dish with dal or sambar or can be added to a gravy.

Gubba Vadiyalu is a popular accompaniment in meals. Chef Ajay Chopra shares the recipe for this versatile vadi.

Chef Ajay Chopra shares the recipe for Gubba Vadiyalu, a versatile vadi.

others Recipes

Mulakkadi Pachadi

Hingastar

Gongura Pachadi

Gund Ka Achar

Orange Tholi Achaar

Gubba Vadiyalu