chef & host - Rakesh Raghunathan | Zee Zest

Rakesh Raghunathan

Kanda Bachali Kura is made with Kanda (Elephant Yam or suran) and Bachali (Malabar Spinach). Yam is soaked in tamarind water to eliminate the itching sensation and then boiled together with spinach. The boiled vegetables are cooked in a tempering of mustard seeds, curry leaves and red chillies, and a paste of raw rice, mustard and red chilli is added to it. This unique paste is what gives this dish its distinct taste and fragrance.Kanda Bachali Kura, the simple mustard flavoured, unbelievably tasty dish, will please your senses.Chef Rakesh Raghunathan serves the Kanda Bachali Kura with a Tomato Pachadi.Tomato Pachadi, as the name suggests, is made from Tomato and is a spicy, tangy and delicious side dish that enhances the flavour of any meal.

Kanda Bachali Kura is a traditional vegetable dish from Andhra. Chef Rakesh Raghunathan brings this classic recipe to your kitchen.

Chef Rakesh Raghunathan shares the recipe for Kanda Bachali Kura and Tomato Pachadi.

Watch Kanda Bachali Kura and Tomato Pachadi recipe by Chef Rakesh Raghunathan

Kanda Bachali Kura & Tomato Pachadi

Grind raw rice, mustard seeds, red chilli into a smooth paste.

Heat oil in a pan and add urad dal, mustard seeds, red chillies. curry leaves, chana dal and saute. 

Add boiled spinach and elephant foot yam and saute. 

Add salt, mustard and rice paste, water and mix well. 

Kanda Bachali Kura is ready to serve.

Heat oil in a pan, add mustard seeds, urad dal, chana dal, methi seeds, curry leaves and saute. 

Add tomatoes, salt, turmeric, tamarind water and mix well. 

  Cover and cook until the tomatoes are done. Tomato Pachadi is ready to serve. 

boiled and sliced spinach and elephant foot yam (suran)

raw rice, mustard seeds, red chilli paste

sesame oil

mustard seeds

chana dal

urad dal

red chillies

curry leaves

salt to taste

water as required

chopped tomatoes

dried red chillies

methi seeds

turmeric

red chilli powder

tamarind water

Kanda Bachali Kura is a traditional vegetable dish from Andhra.

100% South Indian

Kanda Bachali Kura And Tomato Pachadi

100 south indian ep_16 recipe_02_tomato pachadi & kanda bachali kura

Jantikalu is a traditional and classic snack from Andhra that is very easy to make. A dough is made by mixing roasted rice flour, urad dal flour (black gram flour), cumin seeds, sesame seeds and salt. This dough is then placed in a press (Murukku maker) and then press the dough directly in the pan with hot oil or press over a paper. Fry Jantikalu on low flame till it is golden brown.This deep-fried delicacy is crunchy and super tasty. It can be stored in air-tight containers for a long time.

Jantikalu is a savoury, crispy snack that is a favourite of every household in Andhra. Chef Rakesh Raghunathan shares the recipe in detail.

Dive Into The Authentic Taste Of Chef Rakesh Raghunathan's Tasty And Simple Jantikalu Recipe On Zeezest, A Delightful Snack That Embraces Culinary Traditions.

Watch Chef Rakesh Raghunathan's Jantikalu Recipe | ZeeZest

Jantikalu

In a bowl mix roasted rice flour, black gram flour, white sesame.

Add melted butter, salt to taste, water and mix well. Knead it into a tight dough.

Grease your hands, murukku press and dough with oil and transfer the dough into the press. 

Drop the jantikalu on a spoon and transfer it to hot oil to fry. Fry on both sides until it turns crispy. 

Jantikalu is ready to serve. 

roasted rice flour

black gram flour

cumin seeds

white sesame

melted butter

oil for frying

Jantikalu is a savoury, crispy snack that is a favourite of every household in Andhra. 

100 south indian ep_16 recipe_01_jantikalu

Tea Cake is a soft and fluffy tea time snack that is much loved by the people of Puducherry. Pondicherry or Puducherry was once a Frenchy colony, and the love for Tea Cakes is a legacy of the era.Chef Rakesh Raghunathan’s recipe is simple and incredibly easy to make. This vanilla flavoured tea cake is soft, moist and delectable.

Tea Cake is a favourite tea time snack in Pondicherry. Chef Rakesh Raghunathan shares the recipe for this Pondicherry speciality.

Bake And Relish Chef Rakesh Raghunathan's Soft Tea Cake Recipe From Zeezest, A Delightful, Fluffy Treat Perfect For Savoring During Your Cherished Tea-Time Moments.

Soft Tea Cake Recipe by Chef Rakesh Raghunathan | ZeeZest

Soft Tea Cake

Whisk 2 eggs in a large mixing bowl, add 1 ¼ cup oil, 1 ¼ cup milk, vanilla essence and mix again.

Sieve 1 cup sugar, 1 cup refined powder in the bowl. 

Add ½ cup chopped almonds and mix it well.

Pour the soft tea cake dough into a greased bowl and microwave it for 25-30 minutes.

Soft tea cake is ready to serve now.

refined flour

sugar

milk

chopped almonds

baking powder

vanilla essence

eggs

Chef Rakesh Raghunathan shares the recipe for soft tea cake.

100 south indian ep_15 recipe_03_soft tea cake

Sura Puttu, or fish scramble, is made using baby shark. In Tamil, a shark is called sura, and Sura Puttu is a rustic coastal dish and is a part of Tamilian cuisine.The baby shark is cleaned and boiled in water and salt and deskinned. It is then crumbled and cooked with onions, ginger, garlic, curry leaves and other spices.Sura Puttu is incredibly tasty and goes well with rice and rasam.

Sura Puttu is a traditional fish-based dish from Pondicherry in Tamil Nadu. Chef Rajkumar and  Chef Rakesh Raghunathan bring this recipe to your kitchen.

Discover The Flavors Of South India With Chef Rakesh Raghunathan's Sura Puttu Recipe On Zee Zest. Learn To Prepare This Traditional And Aromatic Dish Step-By-Step.

Sura Puttu Recipe by Chef Rakesh Raghunathan | Zee Zest

Sura Puttu

Heat a tsp oil in a pan and add ½ chopped garlic, ½ chopped ginger, 1 tsp chopped green chilli, few curry leaves, ½ cup chopped onion and roast it well.

Now add 1tsp turmeric powder, 1 cup boiled and crumbled baby shark, salt and cook for 3 to 5 mins.

Garnish it with grated coconut. Sura puttu is ready to serve now.

boiled and crumbled baby shark

chopped onion

chopped ginger

chopped garlic

chopped green chilli

grated coconut

Sura Puttu is a traditional fish-based dish from Pondicherry in Tamil Nadu.

Rakesh Raghunanthan

100 south indian ep_15 recipe_02_sura puttu

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.

Indulge In Chef Rakesh Raghunathan's French Toast Recipe On Zeezest, A Breakfast Creation Blending Simplicity With Gourmet Taste, Perfect For A Delightful Morning Treat.

Chef Rakesh Raghunathan's French Toast Recipe | ZeeZest

French Toast

In a large mixing bowl, add milk, eggs, sugar, cinnamon powder, nutmeg powder and whisk.

Dip 2 bread slices in the egg mixture.  Heat butter in a pan, and place the coated bread slices on the pan.

Fry on both sides until brown.

Dust powdered sugar and cinnamon powder on the sweet French Toast.

 For the savoury French Toast, whisk milk, eggs, salt and black pepper in a mixing bowl. 

Dip slices of bread in the egg mixture and place them on the pan. 

Cook from both sides and transfer them to a plate. Serve it with baked butter beans, chopped onions and tomatoes.

bread slices

nutmeg powder

cinnamon powder

butter

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

100 south indian ep_15 recipe_01_french toast

Sharkara Upperi or sweet chips is the cleverest combination of jaggery and banana. This dish is another must at Onam Sadhya.It is made from Nendram Pazham, a variety of bananas that is very popular in Kerala. The jaggery is melted in little water, and simultaneously, the banana slices are deep-fried and added immediately to the jaggery syrup. Rice flour is added to remove the stickiness of the chips. Dry ginger powder is used for additional flavour.  This traditional sweet is not only delicious but also very healthy.

Sharkara Upperi or sweet chips is a popular dish from Kerala. Chef Rakesh Raghunathan shares the recipe in detail.

Indulge In The Sweet Simplicity Of Sharkara Upperi With Chef Rakesh Raghunathan On Zeezest. Delve Into The Traditional Sweet Delicacy, A Taste Of Time-Honored Sweetness!

Sharkara Upperi Recipe by Chef Rakesh Raghunathan | ZeeZest

Sharkara Upperi

Heat a pan, add 1 cup jaggery and water. Melt the jaggery to form a syrup.

Heat coconut oil in another pan and fry the chopped banana.

Add the fried banana pieces in the jaggery syrup.

 Add dry ginger powder, cumin seed powder, rice powder and mix it well.

Let it dry. Now Sharkara Upperi is ready to serve.

nentharam banana

roasted cumin seed powder

jaggery

rice powder

dry ginger powder

coconut oil

Sharkara Upperi or sweet chips is a popular dish from Kerala.

100 south indian ep_14 recipe_03_sharkara upperi

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User - Rakesh Raghunathan | Zee Zest

From soulful silence to adventurous waves, a myriad of incredible experiences awaits in our new show. Join Rakesh Raghunathan on a Tamil Odyssey like no other - Highway Dreams only on Zee Zest.

Catch full episodes of Rakesh Raghunathan's travel show Highway Dreams - Tamil only on zeezest.com. For more such shows, watch zeezest.com.

Watch All Episodes of Highway Dreams - Tamil | Zee Zest

Highway Dreams - Tamil

Highway Dreams

Tamil Nadu

Immerse Yourself In The Exciting 'Highway Dreams' Series On Zeezest. Each Episode Unveils Breathtaking Adventures, Captivating Journeys, And Awe-Inspiring Destinations.

Highway Dreams: All Episodes to Inspire Your Travels | ZeeZest

 Travel

Chef Rakesh Raghunathan explores the energy, colour and pulse of various South Indian cities that have moved with the times but still retained their culture through music, food, traditions, people and much more. He also interacts with the North Indian families settled in his hometown for a rich exchange of culture and ideas. 

Chef Rakesh Raghunathan explores the energy, colour and pulse of various South Indian cities.