zeezest

Kheer Kadam Brigadeiro 

Manchow Soup 

Pizza Samosa

Filter Coffee Cake

Jalebi Churros

Green Noodles (Mr. Curly)

Anda Ghotala

Gud Gujiya

Bathukamma Naivedyam

Kanda Bachali Kura & Tomato Pachadi

Sattu Ka Sharbat

Amlana

Sandwich

Pageon (Scallion Pancakes)

Khubani Ka Meetha

Watermelon G&T Cocktail 

Kadhai Namak Mandi

Shortbread

<p>Parsi Falooda is a layered summer dessert / drink. This Parsi cold dessert originated in Iran and now has become an integral part of Indian dessert scene.</p><p>This dessert / drink is made with various layered ingredients like milk, ice cream, vermicelli and rose syrup. Actually, all the ingredients are assembled in a layered manner in a tall glass. Basil seeds or sabza seeds give it a unique crunch and taste.</p><p>This thick, luscious, creamy layered drink is feast for the eyes and great for satisfying your tummy’s sweet cravings. </p>

Parsi Falooda is a layered summer dessert/drink that is extremely popular in India. Chef Ajay Chopra shares the recipe for this perfect summer treat.

Chef Ajay Chopra shares the recipe for Parsi Falooda, a creamy summer drink.

Watch Parsi Falooda recipe by Chef Ajay Chopra

Parsi Falooda

Papad Pickles Aur Pyaala

ppp_ep 04_parsi falooda

<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>Sattu Ka Sharbat is a refreshing summer drink. Sattu is a flour made from powdered chana dal (Bengal gram). It can also be made from other pulses and cereals. It is quite popular in northern states of India such as Jharkhand, Bihar, Punjab, Uttarakhand and UP. Sattu offers numerous health benefits as it is high in essential nutrients. In fact, Sattu is referred to as ‘Poor man’s protein’ as it is rich in protein. It is now recognised as a superfood.</p><p>Here, chef Ajay Chopra shares the recipe for the traditional Sattu Ka Sharbat that helps you keep cool in summers. He also shares the recipe for Chocolate Sattu Shake to attract the younger generation and make them consume sattu.</p><p>Both Sattu Ka Sharbat and Chocolate Sattu Shake are delicious and lipsmacking drinks. </p>

Sattu Ka Sharbat is a popular summer drink in India. Chef Ajay Chopra shares the recipe for this refreshing summer drink.

Quench Your Thirst And Refresh With Sattu Ka Sharbat Recipe By Chef Ajay Chopra On Zeezest, A Revitalizing And Authentic Indian Beverage For A Delightful Treat.

Sattu Ka Sharbat Refreshment | Chef Ajay Chopra | ZeeZest

Chef Ajay Chopra's sattu beverages are delicious and lip-smacking.

ppp_ep 03_chocolate sattu shake

<h2>About Mojito</h2><p>Although the exact location of Mojito’s name and origin is debatable and lost in time, it is largely said to bear its origin in Havana, Cuba. The history of the drink can be traced back to 1586, named after a medicinal drink made for Sir Francis Drake.<br>Francis Drake was a privateer, who was supported by Queen Elizabeth 1 of England to seize the riches and plunder the Spanish cities. In 1586 he dropped an anchor at the Cuban shore. Havana had prepared itself for the anticipated upcoming situation that was to occur, but to everyone’s surprise, after waiting for several days, Captain Drake sailed away only after firing a few gunshots. Thus, the invasion was unsuccessful, but the creation of Mojito is credited to it. Drake’s crew was suffering from dysentery and scurvy, and the local South American Indians were known for their natural remedies. So a small troupe went to the shore of Cuba and came back with ingredients for medicine. They used aguardiente de cana, mint leaves, and sugarcane juice, along with lime juice which was although a medicinal drink, it was highly palatable. Thus, the drink came to be named after Francis Drake as 'El Draque'.<br>It was not called a Mojito in the early days. The modern name was given by Ernest Hemingway on his personal discovery of the drink and came to be one of the most modern cocktails. After the creation of the Bacardi company, the recent advertising campaigns were centred around the making of mojitos at home. It was also prominently featured in a James Bond film in 2002, called <i>Die Another Day</i>.</p><h2>When is the best time to drink a Mojito?</h2><p>A mojito is to be savoured slowly to enjoy the flavours that meld in the mouth. The best time to order a mojito is on a warm summer evening. It is typically a summer drink, and not meant to be consumed in cold climates.</p><h2>Frohito</h2><p>This drink is a frozen mojito, with the obvious and most important ingredient being crushed ice. The mint syrup takes the place of the presence of fresh herbs in this cocktail, as a result, no mint is muddled in this drink. The mint syrup is mixed with light rum and lime juice. Making a Frohito is pretty simple, but mastering it is difficult. One has to make sure that the ingredients are as cold as possible to not dilute the crushed ice while all the blending is in process. An ounce of cream can make a huge difference!</p><h2>Pro tips</h2><ol><li>A great mojito should be in tune to accommodate the quantities of the ingredients and should be based on one’s personal preference.</li><li>If you find the mojito to be too sweet, try adding Angostura bitters to cut down on the sweetness.</li><li>Lemons can be used instead of limes, depending on the availability. However, lemons require the addition of a little more sugar syrup to balance out the extra sourness. </li><li>You can use half a teaspoon of caster sugar instead of the sugar syrup as well. In that case, the quantity of the white rum needs to be increased a little to dissolve the sugar before adding the crushed ice.</li><li>Cuban bartenders originally used cubed ice instead of crushed ice. </li></ol><h2>Recap</h2><h3>Directions</h3><ol><li>Lightly muddle the sugar syrup, mint and limes in a shaker</li><li>Add 60ml rum</li><li>Stir well, or give it a brief shake</li><li>Strain into a highball glass filled with crushed ice</li><li>Gently swizzle all of the ingredients together</li><li>Top with soda</li><li>Garnish with the mint sprig</li></ol>

Mojito is a classic highball Cuban drink, made with White Rum, lime or lemon juice, sugar, mint, carbonated water or soda, and ice. It is a smooth and popular choice. Mojito is indeed a refreshing drink with sweet and sour, minty flavours.

Summery and refreshing, mojitos are just perfect for all sorts of parties, and this simple recipe is all you need. 

Simply refreshing, this mojito recipe is just perfect | Zee Zest

Mojito Cocktail

Refreshing, sweet, and sour, Mojito is a no-brainer when it comes to weekend brunches.

mojito cocktail recipe

<p>Jigarthanda is a cold drink from the South Indian city of Madurai. It is made with milk, almond pisin (gum derived from the bark of sweet almond tree), khoya, sarsaparilla root syrup (nannari sarbat syrup), basundi and milk ice cream. </p><p>Jigarthanda literally translates to ‘heart cold’ meaning something that cools the heart during the hot summer months. The ingredients used in Jigarthanda have a cooling effect on the body. Although, this beverage originated in Madurai, it is heavily influenced by the North Indian Falooda. </p><p>The creamy, luscious Jigarthanda is a truly cooling and refreshing drink.</p>

Jigarthanda is a cold drink from the South Indian city of Madurai. Chef Ajay Chopra shares the recipe in detail.

Chef Ajay Chopra shares the recipe for Jigarthanda, a cold drink from Madurai.

Watch Jigarthanda recipe by Chef Ajay Chopra

Jigarthanda

India's 50 Best Dishes - Season 2

50 bd s02 ep_18 recipe_03_jigarthanda

<p>Amlana is a refreshing summer drink. It is made from tamarind pulp to which spice powders like cardamom powder, black pepper powder and black salt are added. The addition of mint leaves further enhances the taste.</p><p>Tamarind is rich in vitamin B, C, potassium, magnesium and other antioxidants which makes it highly nutritious. This refreshing and digestive drink is served as an appetizer with scrumptious and massive Rajasthani thali.</p><p>This chilled and tangy Amlana is a delicious and refreshing drink.</p>

Amlana is a refreshing summer drink. Chef Ajay Chopra shares the recipe for this tangy drink from Rajasthan.

Delight In The Exquisite Taste Journey With Chef Ajay Chopra's Amlana Recipe Featured On Zeezest, An Intriguing Creation Inviting You To Savor The Richness Of Flavors.

Chef's Special: Amlana Recipe by Chef Ajay Chopra | ZeeZest 

 Chef Ajay Chopra shares the recipe for the tangy Amlana from Rajasthan.

ppp_ep 01_amlana

<p>Aloo paratha has its origins in Northern India but over the years have become popular throughout India.</p><p>The stuffing can be made using boiled and mashed potatoes, onions, anardana, ginger, fresh coriander. The paratha is stuffed with mildly seasoned stuffing and cooked on a tawa.  A blob of butter is placed on the hot paratha.</p><p>Aloo paratha and a tall glass of lassi in the morning will make your day!<br> </p>

Aloo Paratha is a popular dish that is both eaten as a snack and as a meal. Chef Ajay Chopra shares the recipe in detail.


Indulge In Culinary Delight With Chef Ajay Chopra's Aloo Paratha Recipe On Zeezest, A Flavorful Twist To Traditional Indian Cuisine That Promises A Great Dining Experience.

Tasty Aloo Paratha Recipe By Chef Ajay Chopra | ZeeZest

Aloo Paratha

Aloo Paratha is a popular dish that is both eaten as a snack and as a meal.

India’s 50 Best Dishes

50 bd s01 ep_04 recipe_01-aloo paratha

<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.

50 bd s01 ep_04 recipe_03_anda paratha

<p>Puttu and Kadala Curry is a great breakfast combination. Puttu is a soft and steamed cake made of rice and grated coconut. Kadala Curry is a black chickpea curry that is infused with traditional Kerala spices and coconut milk. The aromatic and flavourful Kadala Curry is tempting.</p><p>Puttu and Kadala Curry is a tasty and satisfying combination that is filling and hard to resist.</p>

Puttu and Kadala Curry is a traditional breakfast dish from Kerala. Chef Pankaj Bhadouria brings this wonderful combination to your kitchen.

Relish Chef Pankaj Bhadouria's Authentic Puttu Kadala Curry Recipe, Exclusively Featured On Zeezest! Indulge In This Delicious South Indian Culinary Delight.

Puttu Kadala Curry Recipe By Chef Pankaj Bhadouria | ZeeZest

Puttu & Kadala curry

Chef Pankaj Bhadouria shares the recipe for the wonderful combo of Puttu and Kadala Curry.

Indian Food Classics

ifc ep_12_rec_02_puttu & kadala curry

<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>Pyaaz Waale Parathe are stuffed flatbreads (parathas). The filling inside is made with chopped onions, and boiled and mashed potatoes to which spices are added. This filling is stuffed in a dough and parathas are rolled out. </p><p>Pyaaz paratha is rich in fibre, minerals and carbohydrates and is low in cholesterol. It can be served as a breakfast or snack. Since it is fibrous and full of nutrients, it can provide energy throughout the day.</p><p>The crispy, yummy pyaaz waale paratha are healthy and offer lots of nutrition to the body.</p>

Pyaaz Waale Parathe are delicious stuffed flatbread. Chef Harpal Singh Sokhi brings the recipe of this crispy and spicy paratha to your kitchen.



Chef Harpal Singh Sokhi's Pyaaz Waale Parathe are delicious stuffed flatbreads.

Watch Pyaaz Waale Parathe Recipe by Chef Harpal Singh Sokhi

Pyaaz Waale Parathe

Grand Trunk Rasoi

ep09_ rec 03_pyaaz wale parathe 

<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

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<p>Fruit Ice cream is easy to make, kid-friendly recipe. It needs only three ingredients, fruits pulp, whipped cream and the shells of the fruit. Chef Pankaj uses Orange, Avocado and Mango. She adds the mashed mango pulp and condensed milk to the whipped cream and fills this mixture in the mango shell, and freezes the mango shells. The chef repeats the same process with avocado and orange.</p><p>This natural Fruit Ice Cream without any preservatives is easy to make and yummy and is a big hit with kids. </p>

Fruit Ice Cream is a beloved dish of children. Chef Pankaj Bhadouria shares the recipe of this dessert that can be easily made by children.

Chef Pankaj Bhadouria shares the recipe for Fruit Ice Cream, a beloved dish of children.

Watch Fruit Ice Cream recipe by Chef Pankaj Bhadouria

Fruit Ice Cream

ifc ep_16_rec_01_fruit ice cream

<p>Messu is almost like the sweet Mysore Pak that is famous throughout India. Messu is made by adding the flour to the sugar syrup and cooking it by slowly adding ghee, as there is no milk or water it has a longer shelf life. The slow cooking style in the sugar syrup makes the gram flour absorb the sweetness making it delicious and though it becomes hard once it cools down, it still melts in the mouth.</p><p>Messu is a perfect and delicious wedding sweet.</p>

Messu is a wedding special sweet of the Sindhi community. Chef Akanksha Khatri brings the recipe of this delightful dessert to your kitchen.

Discover The Inventive Charm Of Watch Mesu Recipe By Chef Akanksha Khatri On Zeezest Creation, An Exquisite Dish Promising An Unforgettable Dining Experience.

Watch Mesu Recipe | Chef Akanksha Khatri | ZeeZest Creation

Messu

Chef Akanksha Khatri shares the recipe of Messu, a Sindhi sweet made during weddings.

Meetha Toh Banta Hai

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<p>Kaju Katli is a popular sweet dish in India. Chef Kunal Kapur gives a twist to this barfi by making it with jaggery instead of sugar. The addition of jaggery makes this sweet healthier. Cashew is a nutritious dry fruit that is an excellent source of vitamins and minerals. They contain copper, which helps the skin stay younger and radiant.</p><p>Kaju Katli is a heartthrob of Indian mithais and is yummy and nutritious too.</p>

Kaju Katli or cashew barfi is an extremely popular yummy sweetmeat from India. Chef Kunal Kapur shares the step-by-step recipe.

Chef Kunal Kapur's Kaju Katli or cashew barfi is an extremely decadent Indian sweetmeat.

Watch Kaju Katli recipe by Kunal Kapur

Kaju Katli

Food Veda

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<p>Fetua is a winter delicacy from North India. In Varanasi it’s called Magdal as it is made from moong dal. But the Mirzapur version is made from urad dal. The name Fetua comes from beating the urad dal. </p><p>This sweet has longer shelf life as there is no water or milk added to it. Urad dal helps protect heart, good for skin and hair, improves bone health. Chef enhances the taste by adding kesar, cardamom and dry fruits which also aides in oral health, blood purification and not to mention the delicious taste.</p>

Fetua is a delicious winter dessert from North India. Chef Akanksha Khatri shares the recipe for this delicacy which is popular in hometown of Mirzapur. 

Chef Akanksha shares the recipe for Fetua, a delicacy from her hometown of Mirzapur. 

Watch Fetua recipe by Chef Akansha Khatri

Fetua

mtbh_ep 09_fetua

<p>Pati Shapta is a Bengali sweet made during the harvest festivals. Indian cuisine is so versatile that our ancestors had separate dishes for winter taking in to account the availability of the ingredients and climate and nutrition the body requires. </p><p>Pati means mat in Bengali and Shapta means folded - the dish looks like a neatly folded mat. The filling is made with freshly grated coconut and date jaggery as jaggery aides blood flow and coconut gives the needed nourishment for the skin during the winter months.</p><p>Pati Shapta is an amazing winter dessert. </p>

Pati Shapta is a Bengali sweet dish that is unique and tasty. Chef Akanksha Khatri brings the recipe of this great winter treat to your kitchen.

Chef Akanksha Khatri shares the recipe for PatiShapta, a Bengali sweet dish.

Watch PatiShapta recipe by Chef Akansha Khatri

Patishapta 

Chef Akanksha Khatri shares the recipe for Pati Shapta, a Bengali sweet dish.

mtbh_ep 09_patishapta

<p>Mysore Pak is a traditional sweet that is very easy to make. This sweetmeat requires very few ingredients although it owes its origins to the royal palace of the erstwhile Mysore state. A chef working for Krishnaraja Wadiyar IV, the king of Mysore, made a simple concoction of ghee, gram flour, and sugar and solidified it. The king loved this simple sweet so much that Mysore Pak soon became his favourite dessert and it came to known as the ‘royal sweet’.</p><p>The simple and humble Mysore Pak made with ghee, sugar, and gram flour will win your heart again and again with its simplicity and deliciousness.</p>

Mysore Pak is a traditional sweet from Karnataka. Chef Ajay Chopra shares the recipe for this easy-to-make sweet.

Chef Ajay Chopra shares the recipe for easy-to-make but delicious Mysore Pak.

Watch Mysore Pak recipe by Chef Ajay Chopra

Mysore Pak

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<p><span style="background-color:transparent;color:#000000;">Aloo Gobi is a popular spicy but dry sabzi (vegetable). Filled with aromatic Indian spices, this dry sabzi is eaten with great fervour throughout India. The zesty spices, the tanginess of tomato and the flavours of kasuri methi make this vegetable even more delicious. </span></p><p><span style="background-color:transparent;color:#000000;">Serve the delightful Aloo Gobi with roti, naan or chapati.</span></p>

Aloo Gobhi is a simple and easy potato and cauliflower sabzi. Chef Ajay Chopra shares the recipe for this beloved Indian recipe.

Aloo Gobhi is a simple cauliflower sabzi that can be enjoyed with roti. 

Watch Aloo Gobhi recipe by Chef Ajay Chopra

Aloo Gobhi

Aloo Gobhi is a simple and easy potato and cauliflower sabzi.

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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

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<p>Chicken Biryani is every non-vegetarian eater’s delight. Every chef adds a unique flavour to it. The secret to a tasty biryani is the masala that’s added to it.</p><p>Chef Pankaj marinates the chicken in curd, ginger garlic paste and biryani masala made by her. She cooks the soaked rice al dente, and half cooks the chicken in ghee and whole spices. The rice and chicken are layered alternately in a heavy-bottomed pan and cooked for 10 minutes.</p><p>Every morsel of this Chicken Biryani is scrumptious and delightful.</p>

Chicken Biryani is a much-loved dish all over India. Chef Pankaj Bhadouria brings this classic chicken biryani to your kitchen.

Chef Pankaj Bhadouria shares the recipe for the much-loved Chicken Biryani.

Watch Chicken Biryani recipe by Chef Pankaj Bhadouria

Chicken Biryani

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<h2>From the Land of Pulaos and Kormas</h2><p>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.</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Afghan-Foods-640x512_1629873610955.jpg"></figure><p>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.</p><p>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.</p>

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

Embark On A Culinary Journey With Harpal Singh Sokhi's Kabuli Pulao Recipe On Zeezest, Savoring The Aromatic Flavors Of This Exquisite Dish Crafted To Perfection.

Watch Harpal Singh Sokhi's Kabuli Pulao Recipe | ZeeZest

Kabuli Pulao

Kabuli Pulao is light, mildly spiced and aromatic. 

kabuli pulao

<p>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.</p><p>The slow-cooking ensures the meat is cooked thoroughly and the aroma and flavour of the spices get infused in it.</p><p>Chef Pankaj’s Kunna Gosht is rich, tender, and lip-smacking.</p>

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

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

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<p>Bhopali Murgh Rezala is a traditional dish from the Nawabi kitchens of the city of lakes Bhopal. This dish does not take long to cook and is finger-licking good.</p><p>Chicken is cooked along with whole spices, ginger paste, garlic paste and fried onions. But what makes this dish special and rich is the creamy paste of lots of almonds (or cashews). The addition of freshly chopped coriander and tempering with fried green chillies takes this dish to another level.</p>

Bhopali Murgh Rezala is a traditional dish from Bhopal. Chef Pankaj Bhadouria brings this chicken-based dish to your kitchen.

Bhopali Murgh Rezala is a traditional chicken-based dish from Bhopal.

Watch Bhopali Murgh Rezala recipe by Chef Pankaj Bhadouria

Bhopali Murgh Rezala

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<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.

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<p>Bel Sharbat is a nutritious and refreshing summer drink. Bel or kavath or wood apple is woody hard fruit with sweet fibrous pulp inside. It offers several medicinal and therapeutic benefits. In India, it is traditionally made during summers. It is said that if you drink Bel Sharbat in the morning, it will protect you from outside heat throughout the day.</p><p>Bel sharbat is a nourishing and appetizing beverage for the summer season.</p>

Bel Sharbat is a nutritious and refreshing summer drink. Chef Ajay Chopra shares the recipe for this traditional drink.

Revitalize With The Invigorating Bel Sharbat Recipe On Zeezest! Treat Yourself To This Refreshing Beverage That Awakens Your Senses, Perfect For Summer Days.

Refreshing Bel Sharbat Recipe By Chef Ajay Chopra | ZeeZest

Bel Sharbat 

Chef Ajay Chopra shares the recipe for Bel Sharbat, a traditional summer drink.

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<p>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.</p><p>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.</p><p>Carrot Beetroot Kanji is a nutritious and filling drink/snack.</p>

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

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

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