chef & host - Rakesh Raghunathan | Zee Zest

Rakesh Raghunathan

chef & host - Ajay Chopra | Zee Zest

Ajay Chopra

chef & host - Pankaj Bhadouria | Zee Zest

Pankaj Bhadouria

chef & host - Harpal Singh Sokhi | Zee Zest

Harpal Singh Sokhi

chef & host - Gautam Mehrishi | Zee Zest

Gautam Mehrishi

chef & host - Kunal Kapur | Zee Zest

Kunal Kapur

chef & host - Tejasvi Chandela | Zee Zest

Tejasvi Chandela

chef & host - Akanksha Khatri | Zee Zest

Akanksha Khatri

zeezest

Filter Coffee Cake is made with freshly ground filter coffee. Filter coffee is a favourite beverage in South India, and here chef Tejasvi uses this decoction to whip up a creamy, moist and delicious cake.The chef makes regular coffee-flavoured sponge cake and then tops it with filter coffee buttercream frosting and filter coffee ganache. To complement her over-the-top theme, the chef decorates the cake by using melted dark chocolate to make a traditional coffee cup and a bowl and fondant to make south Indian snacks like murukku and achappam.Chef Tejasvi’s Filter Coffee Cake is a beautiful sight to behold and super delicious.

Filter Coffee Cake is a cake made with Madras filter coffee. Chef Tejasvi Chandela brings this aromatic cake to your kitchen.


Filter Coffee Cake is a cake made with Madras filter coffee.

Watch Filter Coffee Cake by Chef Tejasvi Chandela

Filter Coffee Cake

The Baker’s Table

tbt_ep14_rec 01_filter coffee cake

Pizza Samosa is a blockbuster variation of the regular samosa. Chef Pankaj makes this fusion snack by combining some ingredients of the Italian pizza and some ingredients of the Indian samosa.In regular Indian samosa, a filling made with boiled potatoes, green peas and spices is used. But here, the chef makes a filling of bell peppers, onions, mozzarella cheese and pizza sauce used for pizzas. She then stuffs this filling in triangle-shaped pockets and deep-fries them. And voila, the Pizza Samosa is ready.Chef Pankaj’s pizza samosa is fusion food at its best.

Pizza Samosa is a unique fusion snack. Chef Pankaj Bhadouria shares the recipe in detail.

Chef Pankaj’s pizza samosa is fusion food at its best.

Watch Pizza Samosa recipe by Chef Pankaj Bhadouria

Pizza Samosa

Chef Pankaj Bhadouria shares the recipe for Pizza Samosa, a unique fusion snack.

Indian Food Classics

ifc ep_19_rec_02_pizza samosa

Broccoli is a veggie that aids in the healthy function of the brain and is also filled with Vitamin C. Chef Pankaj makes a healthy and tasty snack, Broccoli Tikki, that is irresistible even to kids.This mildly spicy, vibrant brown and green tikki is an exciting and amazingly delicious snack. It is a perfect way to make the children eat the nutritional powerhouse broccoli.

Broccoli Tikki is a healthy version of an instant snack. Chef Pankaj Bhadouria shares the recipe for this tasty snack. 

Broccoli Tikki is a healthy version of an instant snack. Chef Pankaj Bhadouria shares the recipe.

Watch Broccoli Tikki recipe by Chef Pankaj Bhadouria

Broccoli Tikki 

Broccoli Tikki is a healthy version of an instant snack. Chef Pankaj shares the recipe.

Junior Menu

Nanzo is a samosa wrapped in naan and shaped like calzone pockets. Calzone is an Italian oven-baked folded pizza also known as turnover. Here, the chef makes a dough with both all-purpose flour and whole wheat to give it a texture like pizza and fills it with the all-time favourite stuffing of samosas – potatoes and onions cooked in dry powdered masalas.The baked calzone pocket-shaped Nano is flaky, crusty, and a unique dish that will impress your guests with its innovativeness and taste.

Nanzo is a samosa wrapped in naan. Chef Tejasvi Chandela shares the step-by-step recipe.

Watch Nanzo by Chef Tejasvi Chandela

Nanzo

tbt_ep09_rec 03_nanzo

Green Noodles are whole wheat noodles tossed in the spinach puree. Spinach has high iron levels, and it also becomes more nutritious when cooked as it becomes easily absorbable by our body.Chef Pankaj adds cheese and fresh cream to the noodles and garnishes with veggies.The Green Noodles are easy to make, finger-licking, and nutritious. They can be had as a snack at evening time or had at dinner time too.

Green Noodles (Mr. Curly) is a tasty and healthy snack for the juniors. Chef Pankaj Bhadouria shares the recipe for this nutritious dish.

Green Noodles (Mr. Curly) is a tasty and healthy snack. Chef Pankaj Bhadouria shares the recipe.

Watch Green Noodles recipe by Chef Pankaj Bhadouria

Green Noodles (Mr. Curly)

Green Noodles (Mr. Curly) is a tasty and healthy snack for the juniors. 

Idli Nachos is a fusion of Indian and Mexican cuisine. The Indian Idli is a powerhouse of nutrition and Chef Pankaj adds some Mexican ingredients to this idli and comes up with a wholesome and delicious snack Idli Nachos.Chef Pankaj bakes thin slices of idli, which makes them crisp and tops these slices with salsa, boiled red kidney beans, boiled corn, mayonnaise and a dash of sour cream and drizzles cheese sauce on it.These Idli Nachos are nutritious and mouth-wateringly delicious.

Idli Nachos is a unique fusion dish. Chef Pankaj Bhadouria shares the recipe in detail.

Chef Pankaj Bhadouria shares the recipe for Idli Nachos, a unique fusion dish.

Watch  Idli Nachos recipe by Chef Pankaj Bhadouria

Idli Nachos

Bassaru is a watery curry (Rasam) made from drained water in which dal is cooked with green vegetables. In this recipe, the chef cooks toor dal with dill and spinach and then strains it. He adds a paste of onion, khaskhas, freshly grated coconut, black pepper and red chilli to this water and boils it.This simple and humble curry is yummy and tempting.Ragi Mudde are made from Ragi (Finger Millet). The recipe is very simple and quick. In this recipe, a batter of ragi and water is cooked thill it is thickened. Ghee is added to this thickened mixture and then it is shaped into balls.Ragi Mudde are healthy and soft balls of millet that taste great with Bassaru.

Ragi Mudde are traditional millet balls while Bassaru is a yummy broth from Karnataka. Chef Rakesh Raghunathan shares the recipe in detail.

Ragi Mudde are millet balls while Bassaru is a yummy broth from Karnataka.

Watch Ragi Mudde & Bassaru recipe by Chef Rakesh Raghunathan

Ragi Mudde & Bassaru

Ragi Mudde are traditional millet balls while Bassaru is a yummy broth from Karnataka.

100% South Indian

100 south indian ep_11 recipe_02_ragi mudde & bassaru

Nutty Truffle Protein Bombs is an instant dish.This snack requires very few ingredients - chopped fresh dates, honey, dry fruits and cocoa powder. All the ingredients are mixed, and the mixture is shaped into balls and rolled in cocoa powder.These rich in proteins and tasty Nutty Truffle Protein Bombs are simply irresistible. They are perfect on-the-go healthy snacks for kids.

Nutty Truffle Protein Bombs are easy to make healthy snacks. Chef Pankaj Bhadouria shares the recipe in detail.

Chef Pankaj Bhadouria's Nutty Truffle Protein Bombs are easy to make healthy snacks. 

Watch Nutty Truffle Protein Bombs recipe by Chef Pankaj Bhadouria

Nutty Truffle Protein Bombs

Pazham Pori or Vazhakkappam is a popular breakfast or snack made in Kerala. Pazham Pori is made with nethandram pazham, a variety of bananas that is widely available in Kerala. For the batter, the chef uses all-purpose flour, rice flour, sugar and cardamom powder. Bananas are cut lengthwise, coated with batter and deep-fried.Kerala is also equally famous for its shakes as much as it is for chai. In Sharjah shake, the chef adds dry fruits like cashew, peanuts along with Nendram pazham, sugar, ice cream, malted chocolate beverage and finally the milk. When blended, this is the creamiest shake. Top it with some tutti fruity to make it yummier.

Pazham Pori is a fritter made using ripened bananas. Chef Rakesh Raghunathan shares the recipe of this unique dish along with a healthy Sharjah shake.

Chef Rakesh Raghunathan shares the recipe for Pazham Pori and Sharjah shake.

Watch Pazham Pori recipe by Chef Rakesh Raghunathan

Pazham Pori

Pazham Pori is a fritter made using ripened bananas.

100 south indian ep_06 recipe_02_pazham pori

Rasiya Dhokla is a gravy-like version of the popular khaman dhokla. It is made with a fermented batter of chana dal (Split Chickpea Lentil) and rice. The batter is steamed in a steamer. Once it is steamed, it is allowed to cool down and then cut into small pieces. Then a tempering is prepared with mustard seeds, cumin seeds, curry leaves, tamarind pulp, jaggery and red chilli powder. Dhokla pieces are dumped in this curry.It is served with thepla and steaming hot chai. This rasiya dhokla is soft, delicious and truly finger-licking.

Rasiya Dhokla is a tasty snack recipe from Gujarati cuisine. Chef Pankaj Bhadouria shares the recipe for this unique gravy-based snack.

Chef Pankaj Bhadouria's Rasiya Dhokla is a tasty and unique gravy-based snack.

Watch Rasiya Dhokla recipe by Chef Pankaj Bhadouria

Rasiya Dhokla

ifc ep_11_rec_02_rasiya dhokla

Palak Paneer is made from blanched palak (spinach) and soft paneer (cottage cheese). It’s a highly nutritious dish. It is the best way to make children eat spinach! In this recipe, paneer and spinach are mixed in a spicy and buttery gravy. Fresh cream is added to make the gravy creamy.This lightly spicy, creamy and scrumptious gravy can be served with tandoori roti or naan.

Palak Paneer is a popular North Indian gravy that is delicious as well as nutritious. Chef Ajay Chopra shares the recipe in detail.


Palak Paneer is a popular North Indian gravy that is delicious as well as nutritious.

Watch Palak Paneer recipe by Chef Ajay Chopra

Palak Paneer

India’s 50 Best Dishes

50 bd s01 ep_07 recipe_02_palak paneer

Dal Chawal is the staple food of every Indian family.Dal is packed with essential nutrients that make it a must for Indian diets.Dal and rice is a perfect combination when looking for comfort food.

Dal Chawal is the staple food of every Indian family. Chef Ajay Chopra shares his recipe of dal along with aloo sabzi.

Watch Dal Chawal recipe by Chef Ajay Chopra

Dal Chawal

 Chef Ajay Chopra shares his recipe of dal along with aloo sabzi.

50 bd s01 ep_03 recipe_01_dal chawal

Karhu is a flavourful yoghurt preparation that can be enjoyed with steamed rice. Chef Harpal Singh Sokhi shares a step-by-step recipe for Karhu.


Chef Harpal Singh Sokhi shares a step-by-step recipe for Karhu.

Watch Karhu recipe by Chef Harpal Singh Sokhi

Karhu

Grand Trunk Rasoi

karhu_gtr

<h2>From the Land of Pulaos and Kormas</h2>Afghan cuisine is divided by region and ethnicity. Pashtuns are the largest ethnic group of Afghanistan, constituting about 42% of the country's total population. Pashtun cuisine is meat-heavy and is often offered with caramelized rice.<figure class="image"><img src="https://assets.zeezest.com/images/PROD_Afghan-Foods-640x512_1629873610955.jpg"></figure>The Hazara people in central Afghanistan (in the region of Hazarajat) and western Pakistan (Balochistan province) have their own food – Hazaragi cuisine. Since the Hazara people share some similarities with neighboring regional cuisines, the food is mainly influenced by Central Asian, Persian, and South Asian cuisines.Kabuli palaw or Qabuli pulao is considered a festive and important dish due to the price and quality of the ingredients as well as its tradition of being Afghanistan's national cuisine. The dish is traditionally placed in the center of the meal with other foods making up the rest of the perimeter.

Kabuli Pulao is a popular meat pulao preparation in Afghanistan, parts of Pakistan and Central Asia. This pulao is light, mildly spiced and aromatic. 

Kabuli Pulao is light, mildly spiced and aromatic. 

Watch Kabuli Pulao recipe by Harpal Singh Sokhi

Kabuli Pulao

kabuli pulao

Baker’s Hat Baguette, as the name suggests, is a baker’s hat-shaped baguette.Baguette is a traditional French bread that is long, thin, and crusty and traditionally made with only water, salt, yeast, and flour. Here chef Tejasvi makes the baguette dough traditionally but gives it the shape of a baker’s hat.The evenly baked golden-brown Baker’s Hat Baguette has a crusty exterior and a soft, chewy interior.

Baker’s Hat Baguette is a novel version of the French classic. Chef Tejasvi Chandela shares the recipe for this uniquely-shaped bread.


Baker’s Hat Baguette, as the name suggests, is a baker’s hat-shaped baguette.

Watch Baker’s Hat Baguette recipe by Chef Tejasvi Chandela

Baker's Hat Baguette

Baker’s Hat Baguette is a novel version of the French classic. 

tbt_ep14_rec 02_bakers hat baguette

<h2>A Trip To Kabul And Back With Sheer Pira Aka Sheer Payra</h2>Gear up for a trip to the capital of Afghanistan, Kabul, without leaving the comfort of your home, with this mouth-watering sheer pira aka sheer payra recipe by chef Harpal Singh Sokhi. A true-blue crowd-pleaser, this is a soft, slightly chewy milk fudge flavoured with the goodness of cardamom powder and rose water, and loaded with chopped dry fruits. Chef Harpal likes to garnish his sheer pira with sliced almonds, dried rose petals and chopped dried cherries. <h3>A traditional sheer pira </h3>According to Taste Atlas, "sheer pira, which means sweet milk in Dari (a native language of Afghanistan), is a traditional Aghani dessert made with a mixture of full-cream milk powder, ground cardamom, rose water, and ground or chopped nuts combined with hot sugar syrup. The creamy mixture is added to a lined or greased tray or a deep dish, smoothed out, and then sprinkled with additional chopped or powdered nuts. Once the dessert hardens to a fudge-like consistency, it is cut into diamond-shaped slices or squares before serving." In chef Harpal's version, the sheer pira is set into a big rose flower silicone mould. Traditionally, a sheer pira or sheer payra recipe includes nuts like walnuts, pistachios, cashews, hazelnuts, or almonds. These nuts are usually roasted for better flavour. This fragrant and delicious milk candy is usually prepared in parts of Afghanistan for special occasions and celebrations such as birthdays and weddings and is generally paired with green tea or tea.  Also Read: <a href="https://zeezest.com/recipes/watch-kabuli-pulao-recipe-by-harpal-singh-sokhi-15">Kabuli Pulao by chef Harpal Singh Sokhi</a><h3>Other Afghani desserts</h3>Much like most desserts in India, milk is the base for several sweet treats in Afghanistan. Apart from sheer pira, the most popular sweet treats from Afghanistan include: <h3>Sheer yakh</h3>Sheer yakh in Dari language means cold or frozen milk and it is similar to the kulfi that we get in our country. Milk, sugar and flavourings are mixed and placed in a metal mould, and then placed inside a metal container filled with salt and ice. <h3>Malida</h3>A wedding special dessert, malida features a bread made using a mixture of flour, yeast, baking soda, oil, and water. This bread is later finely ground and mixed with sugar, ground cardamom powder and hot oil. Malida can be eaten as is or accompanied by tea. <h3>Firnee </h3>A traditional Afghani treat, firnee has its origins in India and is similar to the rice-based pudding in north India called phirni. While the Indian phirni is made using ground rice, Afghanistan's version replaces the grain with cornstarch. Traditionally, firnee is garnished with ground pistachio, but in its modern variations, you may notice fresh, seasonal fruits being used as a garnish.

Sheer Payra is a classic Afghani dessert with a fudgy consistency. It’s loaded with nuts and flavoured with cardamom and rose water. 

Sheer Payra is a classic Afghani dessert with a fudgy consistency.  

Watch Sheer Payra Recipe by Chef Harpal Singh Sokhi

Sheer Payra

Sheer Payra is a classic Afghani dessert with a fudgy consistency. 

sheer payra

Cinnamon Roll is a rolled sheet of yeast leavened dough made of all-purpose flour, sugar and cinnamon powder. American Cinnamon Rolls are topped with icing, are sometimes fried, finished with glaze, and served as a variation of a raised doughnut. The sweet flaky rolls full of cinnamon and sugar and covered in icing are tempting. A bite of warm fresh out of the oven cinnamon rolls will make you want more.

Cinnamon Rolls are popular desserts. Chef Tejasvi Chandela brings the recipe of these delicious rolls to your kitchen.

Chef Tejasvi Chandela brings the recipe of Cinnamon Rolls to your kitchen.

Watch Cinnamon Rolls by Chef Tejasvi Chandela

Cinnamon Rolls

tbt_ep06_rec 03_cinnamon roll

Banana Flambe Cake is an upside-down caramelized cake. Flambé means “flamed” in French. It is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. Flambéing is the tableside presentation of dishes that are drenched in alcohol and set aflame.Chef Tejasvi’s Banana Flambe Cake has a unique flavour of caramelized bananas and a Flambéing of rum that makes you fall in love with this cake.

Banana Flambe Cake is an upside-down delicious cake. Chef Tejasvi Chandela shares the recipe in detail.

Watch Banana Flambe Cake by Chef Tejasvi Chandela

Banana Flambe Cake

Banana Flambe Cake is an upside-down delicious cake.


tbt_ep09_rec 01_banana flambe cake

Piyush is a cold beverage. It is a coolant drink for summer. Piyush is made by combining shrikhand and buttermilk and is infused with saffron and cardamom, and nutmeg powders. According to Ayurveda, Shrikhand (made from hung yogurt) is excellent for gut health, bone health and digestion. The addition of buttermilk (a popular summer drink) to shrikhand makes Piyush. This drink cools you in the summers.Piyush is uniquely tasty and healthy too.

Piyush is a traditional sweet drink from Maharashtra and Gujarat. Chef Kunal Kapur shares the recipe for this delightful drink.

Chef Kunal Kapur's Piyush is a delightful beverage for hot summer days.

Watch Piyush recipe by Kunal Kapur

Piyush

Food Veda

food veda ep_05 rec_03_piyush

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. 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.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.

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 ep_04 rec_03_pineapple & mosambi juice with orange cookies

Dubki wale Aloo is a wholesome saatvik food. It is made without onion and garlic and hence can be had during the festive season. The secret ingredient is the masala powder made with whole spices like cardamom both black and green, pepper, cloves and cinnamon.Bedmi puri is made with soaked split white lentils, spice powders and whole wheat and all-purpose flours.Hot puris served with Dubki Aloo make for a tasty and filling breakfast.

Mathura Wale Dubki Aloo with Bedmi Puri is a wonderful breakfast combination popular in north India. Chef Pankaj Bhadouria shares the recipe for this traditional favourite.

Mathura Wale Dubki Aloo with Bedmi Puri is a wonderful breakfast combination. 

Watch Mathura Wale Dubki Aloo with Bedmi Puri recipe by Chef Pankaj Bhadouria

Mathura wale Dubki Aloo with Bedmi Puri

ifc ep_04_rec_01_mathura wale dubki aloo with bedmi puri

French Toast is a dish that attracts people all over the world. It is an easy to make and quick recipe that involves dipping bread slices in a mixture of milk and eggs. The bread is then cooked (lightly fried) in butter till it turns golden brown.Chef Rakesh Raghunathan shares both sweet and savoury versions of this delicious dish. He adds sugar to the milk and eggs mixture for the sweet version, salt and pepper for the savoury version.This buttery, golden-brown French Toast is delightful and will make your Sunday morning even more beautiful.

French Toast is a classic and beloved breakfast dish all over the world. Chef Rakesh Raghunathan shares the recipe in detail.

Chef Rakesh Raghunathan shares the recipe for sweet and savoury French toast. 

Watch French Toast recipe by Chef Rakesh Raghunathan

French Toast

French Toast is a classic and beloved breakfast dish all over the world. 

100 south indian ep_15 recipe_01_french toast

Ragi Ambali is a nutritious beverage from Karnataka. This healthy drink made using Ragi (Finger Millet). Ragi is a powerhouse of nutrients. It is rich in calcium, potassium, iron, amino acids, and dietary fibre. The addition of curd gives this drink a tangy flavour.This nutritious drink can be had for breakfast or can be served to kids as a after school snack.Ragi Ambali is a tasty and yummy superfood.

Ragi Ambali is a nutritious beverage from southern India. Chef Ajay Chopra shares the recipe for this quick-to-make drink from Karnataka.

Chef Ajay Chopra shares the recipe for the nutritious Ragi Ambali. 

Watch Ragi Ambali recipe by Chef Ajay Chopra

Ragi Ambali

food veda ep_03 rec_02_katachi amti with puram poli

Dibba In Telugu means fat or thick. So, DibbaRotti is a savoury fat/thick flatbread that can be served as breakfast or as brunch.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.It tastes best when served with chutney or avakkaya, or even honey.

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.


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

Watch Dibba Roti recipe by Chef Rakesh Raghunathan

Dibba Roti

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

100 south indian ep_12 recipe_01_dibba roti

Chef Ajay Chopra shares the recipe for two popular chutneys, coconut chutney and tomato chutney. Sit back and enjoy. 

Chef Ajay Chopra shares the recipe for coconut chutney and tomato chutney.

Watch Tomato & Coconut Chutney recipe by Chef Ajay Chopra

Tomato & Coconut Chutney

India's 50 Best Dishes - Season 2

50 bd s02 ep_14 recipe_03_tomato & coconut chutney

Idli is a wholesome and healthy breakfast that can keep you full for a long time. In South India, Idlis are also fed to the babies as they are easy to eat and easy to digest.Idli can be had with many side dishes like chutney, sambar and any gravy.Sambar is a spicy curry that can be eaten with dosa, idli or rice. There are many variations to this dish but the basic ingredients are tamarind juice, lentils and veggies.Idli Sambar is the most filling, satisfying and comforting food.

Idli Sambar is the staple diet of all south Indian households. Chef Rakesh Raghunathan shares the recipe in detail.

Idli is a wholesome and healthy breakfast that can keep you full for a long time. 

Watch Idli Sambar recipe by Chef Rakesh Raghunathan

Idli and Sambar

Chef Rakesh Raghunathan shares the recipe for Idli Sambar. 

100 south indian ep_01 recipe_01_idli sambar

Poda Pitha is made with white lentils (Urad Dal) and rice batter. To this batter, jaggery and freshly grated coconut are added. The batter is fermented and then baked.Traditionally, poda pitha is cooked on a slow flame on a chulha. It gets its unique taste from the caramelisation of the sugar. Poda Pitha is said to be the favourite food of Lord Jagannath.Poda Pitha is a uniquely tasty, flavourful, sweet and salty dish that is too good to resist.

Poda Pitha is a traditional recipe from Odisha. Chef Pankaj Bhadouria shares the recipe of this rice-based delicacy.

Chef Pankaj Bhadouria shares the recipe for Poda Pitha.

Watch Poda Pitha recipe by Chef Pankaj Bhadouria

Poda Pitha

Chef Pankaj Bhadouria shares the recipe for Poda Pitha, a rice-based delicacy from Odisha.

ifc ep_12_rec_03_podu pitha

Singhada, also known as water chestnut, is rich in antioxidants, dense in nutrients and is also replete with potassium. It is one of the most often used ingredients during festivals when a large number of people fast and forgo non-vegetarian food. Kheer is made with water chestnut flour and milk mixture. It is creamy and delicious. Chef makes Malpua with singhada flour. This sweet pancake drenched in ghee and sugar syrup is packed with flavours.

Singhade ki kheer and Malpua is a decadent combination of two desserts. Chef Pankaj Bhadouria makes these yummy and tasty sweet dishes as a special treat for the Navratri festival.

Singhade ki kheer and Malpua is a decadent combination of two desserts. 

Watch Singhade ki kheer and Malpua recipe by Chef Pankaj Bhadouria

Singhade Ki Kheer & Malpua

ifc ep_01_rec_02_singhade ki kheer & malpua

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.The buttercream frosting is delicious, and it spreads beautifully. The pillow frosting and the gooey chocolate cake makes this cake a lip-smacking dessert.

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


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Recipes By Chefs

Rakesh Raghunathan

Ajay Chopra

Pankaj Bhadouria

Harpal Singh Sokhi

Gautam Mehrishi

Kunal Kapur

Tejasvi Chandela

Akanksha Khatri

Recipes of the day

breakfast Recipes

Mathura wale Dubki Aloo with Bedmi Puri

Pankaj Bhadouria

View Recipe

French Toast

Rakesh Raghunathan

View Recipe

Ragi Ambali

Ajay Chopra

View Recipe

Dibba Roti

Rakesh Raghunathan

View Recipe

Tomato & Coconut Chutney

Ajay Chopra

View Recipe

Idli and Sambar

Rakesh Raghunathan

View Recipe

dessert Recipes

Poda Pitha

Pankaj Bhadouria

View Recipe

Singhade Ki Kheer & Malpua

Pankaj Bhadouria

View Recipe

Eggless Chocolate Cake

Tejasvi Chandela

View Recipe

Kalkandu Bath

Rakesh Raghunathan

View Recipe

Anokhi Kheer

Pankaj Bhadouria

View Recipe

Rainbow Cake

Tejasvi Chandela

View Recipe

beverage Recipes

Piyush

Kunal Kapur

View Recipe

Pineapple & Mosambi Juice with Orange Cookies

Kunal Kapur

View Recipe

main course Recipes

Brahmi Dal Fry

Kunal Kapur

View Recipe

Rajma Chawal and Thayir Sadam

Ajay Chopra

View Recipe

Amritsari Kulcha Chole

Ajay Chopra

View Recipe

Kabuli Pulao

Harpal Singh Sokhi

View Recipe

Butter Chicken

Ajay Chopra