chef & host - Ajay Chopra | Zee Zest

Ajay Chopra

Panakam Ginger & Lime Drink is a refreshing drink from South India. Panakam means a sweet drink in Sanskrit. This traditional drink is made with lime, ginger and jaggery. That is how it gets its sweet and tangy taste. This is a summer drink and is usually made during the Ram Navami festival or spring Hindu festivals which fall in April or May. It is a thirst-quencher and a natural coolant.The slurpy, sweet and tangy Panakam Ginger & Lime Drink is a golden nectar.

Panakam Ginger & Lime Drink is a refreshing drink from South India. Chef Ajay Chopra shares the recipe of this sweet and tangy drink. 

Chef Ajay Chopra shares the recipe for Panakam Ginger & Lime Drink, a refreshing drink.

Watch Panakam Ginger & Lime Drink recipe by Chef Ajay Chopra

Panakam Ginger & Lime Drink

In a mixer jar, combine jaggery powder, dried ginger powder, cardamom powder, salt, lemon juice, ice cubes and mint leaves and blend well. 

Add some water to it.

Pour this in a glass, garnish with a lemon slice and mint leaves and serve chilled. 

jaggery powder

dried ginger powder

cardamom powder

salt

lemon juice

ice cubes

mint leaves

Papad Pickles Aur Pyaala

ppp_ep 14_lime drink

Arbi Ka Achar is a delicious instant pickle. It is made from Arbi or Colocasia. Although Indian cuisine is rich in pickles, Arbi pickle is rarely made.So, chef Ajay Chopra’s Arbi Ka Achar gives you an interesting and appetizing option in pickles. The chef uses simple flavourful ingredients to whip up this pickle. The addition of coconut oil gives this pickle a unique taste.This Arbi Ka Achar is lipsmackingly good. You can have it with puri, roti or paratha.

Arbi Ka Achar is a delicious instant pickle. Chef Ajay Chopra shares the recipe for this Colocasia pickle.

Chef Ajay Chopra shares the recipe for instant Arbi Ka Achar. 

Watch Arbi Ka Achar recipe by Chef Ajay Chopra

Arbi Ka Achar 

Dice the boiled Arbi in medium pieces.

In a pan, heat coconut oil and add mustard seeds, fenugreek seeds, curry leaves, diced Arbi and salt and mix well.

Now add some water to the pan, cover the pan and let arbi cook for 2-4 minutes.

Next, add red chilli powder and tamarind pulp to the pan and cook well.

Arbi Ka Achar is ready.

boiled arbi

coconut oil

mustard seeds

fenugreek seeds

curry leaves

red chilli powder

tamarind pulp

ppp_ep 14_arbi ka achar

Bikaneri Mixed Papad is a crispy, mildly spicy papad from Bikaner. Here, the chef makes this delicious papad by mixing together moong dal flour, urad dal flour and rice flour. He adds mild spices to these flours to make it sharp and zesty. One can deep-fry or roast these tasty Bikaneri Mixed Papads. The chef makes a yummy dish from these Bikaner Mixed Papad. He makes deep-fried Bikaneri Papad rolls. Whatever the version, the Bikaneri Mixed Papads are tasty and yummy.

Bikaneri Mixed Papad is a crispy, mildly spicy papad from Bikaner. Chef Ajay Chopra brings the recipe for this tasty papad from Bikaner to your kitchen.

Chef Ajay Chopra shares the recipe for tasty, crispy Bikaneri Mixed Papad.

Watch Bikaneri Mixed Papad recipe by Chef Ajay Chopra

Bikaneri Mixed Papad

In a bowl, mix together urad dal flour, moong dal flour, rice flour, salt, crushed black pepper, asafoetida, and papad khar.

Add water to this mixture to make a tight dough. Rub oil onto the dough and knead again.

Beat the dough with a rolling pin and cut the dough into big pieces.

Roll each piece with the help of a rolling pin to make papads.

Keep the papads to dry in the sun for 5-6 days.

For making Bikaneri Mixed Papad Roll, dip the mixed papad for 15 seconds in water.

Spread boiled potatoes, green peas and paneer stuffing on the papad, make a roll and deep fry it.

Garnish with tamarind chutney and coriander and serve hot.

urad dal flour

moong dal flour

rice flour

crushed black pepper

asafoetida

papad khar

baking soda

boiled potatoes, green peas, paneer stuffing

tamarind chutney

coriander leaves

ppp_ep 14_bikaneri mixed papad roll

Taadgola Sharbat is an invigorating drink from the Konkan region of Maharashtra. It is made from Taadgola or ice apple. It is the juicy fruit of the sugar palm tree with a translucent flesh. Taadgola tastes similar to tender coconut.This fruit is a great way to beat the summer heat. You can eat it raw or make a sharbat with it. This sharbat can help prevent dehydration. Taadgola Sharbat made with juicy taadgola, sugar syrup, mint leaves and soda wate is deliciously refreshing.

Taadgola Sharbat is a stimulating drink from the Konkan region. Chef Ajay Chopra shares the recipe of this drink made from ice apples. 

Chef Ajay Chopra shares the recipe for Taadgola Sharbat, a stimulating beverage.

Watch Taadgola Sharbat recipe by Chef Ajay Chopra

Taadgola Sharbat

Crush together taadgola, ice cubes, mint leaves, sugar syrup, lemon juice and salt in a mixer jar.

Add some water and crush again.

Garnish a glass with lemon and salt and pour the juice in it.

Add some soda to the glass and serve chilled. 

taadgola

sugar syrup

soda water

ppp_ep 13_taadgola sharbat

Dosakaya Pachadi is a traditional Andhra-style pickle / chutney. It is made from yellow cucumber. It requires just a few simple ingredients and you can whip it up in just 10 minutes. Dosakaya has slightly sweet flavour and is aromatic. When cooked, it gives a sweet and tangy flavour. The addition of some simple herbs and spices makes it aromatic. Mix this aromatic and delicious Dosakaya Pachadi with rice or have it with roti or paratha and perk up your meals.

Dosakaya Pachadi is a traditional Andhra-style pickle/chutney. Chef Ajay Chopra brings the recipe for this cucumber chutney to your kitchen.



Chef Ajay Chopra shares the recipe for Dosakaya Pachadi, a traditional Andhra pickle. 

Watch Dosakaya Pachadi recipe by Chef Ajay Chopra

Dosakaya Pachadi

In a pan, roast fenugreek seeds and cumin seeds and then grind them in a mortar and pestle.

Heat oil in the same pan and fry dry red chillies in it. 

Put these fried red chillies in the mortar and pestle and crush with the roasted fenugreek seeds and cumin seeds.

Now, in the same pan, add garlic cloves and dosakaya and cook. Next, add salt, turmeric powder, asafoetida, coriander powder and the ground masala to it, mix well, add some water and cook well.

Transfer this mixture to a mortar and pestle and crush it.

For the tempering, heat oil in a pan, add mustard seeds, curry leaves and the crushed Dosakaya Pachadi to it and cook well.

Serve the Dosakaya Pachadi with rice and ghee.

cumin seeds

dry red chillies

garlic cloves

dosakaya 

turmeric powder

coriander powder

Dosakaya Pachadi 

ppp_ep 13_dosakaya pachadi

Goan Prawn Crackers are unique crunchy non-veg papads. If you thought that Indian cuisine has only vegetarian papads, then you are wrong. Indian cuisine has some delicious non-veg papads too. Goan Prawn Crackers is one such papad.These crispy treats are made from prawns and tapioca flour. The tapioca gives these crackers a unique texture. The mildly salted and spiced Goan Prawn Crackers make for an amazing party snack as they are tasty, light and easy to pop in.

Goan Prawn Crackers are unique crunchy non-veg papads. Chef Ajay Chopra shares the recipe for this delicious treat.

Chef Ajay Chopra shares the recipe for the non-veg Goan Prawn Crackers.

Watch Goan Prawn Crackers recipe by Chef Ajay Chopra

Goan Prawn Crackers 

In a mixer jar, grind together prawns, salt and white pepper powder to make a smooth paste.

Add tapioca flour to the mixer jar and grind again.

Remove this mixture in a bowl, add some tapioca flour, mix well and knead a dough.

Divide the dough in two portions and give them cylindrical shape.

In a pan, heat some water and boil the dough in it.

Remove the dough from water, let it cool, sprinkle some tapioca flour over it and cut the dough into small pieces.

Roll these pieces with the help of a rolling pin and keep on plastic sheet to dry in the sun for 2-3 days. 

Deep-fry in oil and serve hot.

prawns

white pepper powder

tapioca flour

oil for frying

Goan Prawn Crackers

ppp_ep 13_goan prawn crackers

zeezest

Kunal Kapur

Akanksha Khatri

Tejasvi Chandela

Rakesh Raghunathan

Harpal Singh Sokhi

Pankaj Bhadouria

Gautam Mehrishi

Smit Sagar

User - Ajay Chopra | Zee Zest

Chef Ajay Chopra sets foot on the journey for the 3rd Season with jury made up of chefs, culinary experts and common people in a unique, fun-filled series.


Chef Ajay Chopra sets foot on the journey for the 3rd Season with jury made up of chefs, culinary experts and common people in a unique, fun-filled series


india's 50 best dishes - season 3

India's 50 Best Dishes - Season 3

India's 50 Best Dishes

Best Recipes

Indian Recipes

Chef Ajay Chopra presents greens and leafy vegetables in a new avatar. Watch Patt-ay Ki Baat, only on Zee Zest. 

Chef Ajay Chopra presents greens and leafy vegetables in a new avatar. Watch all episodes of Pattay ki Baat with Ajay Chopra on zeezest.com.

Pattay Ki Baat - All Episodes | Zee Zest

Patt-ay Ki Baat

Chefs Ajay Chopra, Kunal Kapur, Ranveer Brar, Pankaj Bhadouria, Rakesh Raghunathan, Harpal Singh Sokhi and Saransh Goila are all set to become your kitchen gurus. Watch Gurus Of The Kitchen, only on Zee Zest.

Watch Gurus Of The Kitchen, 6th July onwards, Wed - Fri, 2.30 PM, only on Zee Zest.

Gurus Of The Kitchen | All Episodes | Zee Zest

Gurus Of The Kitchen

Saransh Goila

Ranveer Brar

Zee Zest presents a unique show that showcases papads, pickles and beverages like never before. Watch Papad Pickles Aur Pyaala only on Zee Zest.

Zee Zest presents a unique show that showcases papads, pickles and beverages like never before. Starts 23rd March, Wed - Fri, 1 PM.

Papad Pickles Aur Pyaala | All Episodes 

Summer 

Winter

Drinks

Recipes

From nukkad-favourite dishes to highlights from the work-from-home wali rasoi, the second season of Chef Ajay Chopra's India's 50 Best is bringing it all to your screens! Stay tuned to this space for more details. 

From nukkad-favourite dishes to highlights from the work-from-home wali rasoi, the second season of Chef Ajay Chopra's India's 50 Best Dishes is bringing it all to your screens! Stay tuned to this space for more details. 

Watch All Episodes of India's 50 Best Dishes Season 2 | Full Episodes

India's 50 Best Dishes - Season 2

Comfort Food

Indian Food

Regional

Local Delicacies

In a culinary rich nation like India, there is food for every occasion. Each house has a different recipe for the same dish. We are spoiled for choices from Kashmir to Kerala and from Gujarat to Nagaland. Chef Ajay Chopra sets foot on the journey to discover our nation’s 50 best dishes. 

Chef Ajay Chopra sets foot on the journey to discover our nation’s 50 best dishes.

India’s 50 Best Dishes | All Episodes | Full Episodes

India’s 50 Best Dishes

Indian Cuisine

Food Journey

Ajay Chopra

Shows By Host

Recipes By Chef

Panakam Ginger & Lime Drink

Arbi Ka Achar

Bikaneri Mixed Papad

Taadgola Sharbat

Dosakaya Pachadi

Goan Prawn Crackers

OTHER CHEFS & HOSTS