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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

Kolhapuri Thecha is a popular accompaniment in Maharashtrian meals. Thecha is quite similar to chutney but is spicier. It is a staple in Maharashtrian meals. In fact, a variety of thechaa are made in Maharashtrian households. Literally, thecha means to grind or crush.Here, chef Ajay Chopra shares the recipe for the famous Kolhapuri Thecha which as the name suggests originated in the Kolhapur region of Maharashtra. Made from red chillies, garlic, mustard seeds and crunchy peanuts, this thecha is fingrelickingly good.Spice up your meals with the Kolhapuri Thecha.

Kolhapuri Thecha is a popular accompaniment in Maharashtrian meals. Chef Ajay Chopra brings the recipe for this fiery and spicy side dish to your kitchen.

Chef Ajay Chopra's Kolhapuri Thecha is spicy and fiery.

Watch Kolhapuri Thecha recipe by Chef Ajay Chopra

Kolhapuri Thecha

Soak the dry red chillies for 3-4 hours. 

Roast the peanuts in a pan.

Take a mortar and pestle, put the soaked red chillies, garlic cloves and peanuts and grind them together with a little bit of oil. Add some salt while grinding. 

Go on adding the soaked red chillies gradually and continue the grinding. Grind the mixture coarsely.

Next, heat oil in a pan, add mustard seeds, asafoetida and curry leaves and cook the thecha in it.

Serve the Kolhapuri thecha with bhakri, thalipeeth or paratha.

ppp_ep 03_kolhapuri thecha

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.

Watch Gubba Vadiyalu recipe by Chef Ajay Chopra

Gubba Vadiyalu

Soak rice for 4-5 hours. Grind the soaked rice with salt in a mixer jar to a form a fine smooth paste.

Next, heat 6-7 cups pf water in a pan and pour the smooth rice paste in it.

Stir continuously to form a smooth dough.

Switch of the flame and stir the dough continuously to allow it to cool down.

Remove the dough in a bowl. 

Take a plastic sheet, apply some water on palms and put tiny pieces of dough on the sheet.

Dry the pieces in sun for 2-3 hours.

Deep fry the Gubba Vadiyalu.

ppp_ep 04_gubba vadiyalu

Saal Papadi is a simple and savoury papad. It is primarily made in the Konkan region of Maharashtra. Saal Papadi is made from rice powder. To make this rice powder, the rice is soaked for a few hours and then dried in the sun from 3-4 days and then it is grinded to make a powder.The unique thing about these Papadis is that they are not rolled but the batter is directly put on a pan and then steamed.These sundried, translucent, crispy Saal Papadi are tasty as it is but here the chef sprinkles his special masala on it to make it more interesting and delicious.

Saal Papadi is a savoury papad from Maharashtra. Chef Ajay Chopra brings this recipe from the Konkan region of Maharashtra to your kitchen.

Ajay Chopra Unveils The Saal Papadi Recipe On Zeezest, An Explosion Of Harmonious Flavors In Every Bite, Presenting A Culinary Delight Crafted With Culinary Finesse.

Watch Saal Papadi Recipe | ZeeZest's Ajay Chopra Flavor

Saal Papadi

In a bowl, mix together rice flour, salt and warm water to make mixture of thick consistency. 

Divide this mixture in three different bowls. Keep one part as it is. Add yellow food grade colour in one bowl and red food grade colour in another bowl and mix well.

Now put a ladle full of mixture on a plate and steam it. After steaming put them in water and then remove on a muslin cloth. Repeat for making more saal papadi.

Dry these papadis in the sun for 7 days.

Deep-fry in oil. 

For making masala, roast cumin seeds and then add dried coriander and dried mint to it. Mix well.

Grind together roasted cumin masala, dry mango powder and salt in a mixer jar to make a fine powder.

Sprinkle this masala on saal papadi and serve.

Chef Ajay Chopra shares the recipe for Saal Papadi, a papad from Maharashtra. 

ppp_ep 11_saal papadi

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.



Discover Chef Ajay Chopra's Tasty Dosakaya Pachadi Recipe On Zeezest Recipes, An Exquisite Blend Of Flavors Crafting A Unique South Indian Culinary Experience.

Chef Ajay Chopra's Dosakaya Pachadi Recipe | ZeeZest Recipes

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.

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

Dosakaya Pachadi 

ppp_ep 13_dosakaya pachadi

Chunda is a Gujarati mango pickle which is made in all Gujarati households. It is made from raw mangoes and similar to most of the Gujarati recipes, lot of sugar is needed in this recipe. In this recipe, the grated raw mangoes are mixed with lots of sugar and some spices and then this mixture is sundried. Red chili powder and roasted cumin powder are then added to it. The sweetness of sugar, the mild spice of red chillies and the sour raw mangoes make for a mouthwatering combination.This Chunda pickle goes well with theplas, khakras and parathas.

Chunda is a Gujarati mango pickle. Chef Ajay Chopra shares the recipe for this sweet and tangy pickle.

Explore Chef Ajay Chopra's Tasty Chunda Recipe On Zeezest, A Delightful Fusion Of Sweetness And Tanginess That Adds A Burst Of Flavors To Your Culinary Repertoire.

Watch Tasty Chunda Recipe by Chef Ajay Chopra | ZeeZest

Chunda

Peel the raw mangoes and grate them in a bowl.

Add sugar, rock salt, cinnamon sticks, and cloves to the grated raw mangoes, mix well and put this mixture in a jar. Close the lid of the jar and keep this jar at room temperature for a day.

Next, remove the mixture in a bowl, add turmeric powder, deggi mirch powder, roasted cumin powder, black pepper powder and carom seeds to it and mix well.

Transfer the mixture to a jar, close the lid and keep it in the sun for a day.

Mango Chunda is ready. 

Chef Ajay Chopra shares the recipe for Chunda, a sweet & tangy mango pickle.

others Recipes

Mulakkadi Pachadi

Kolhapuri Thecha

Gubba Vadiyalu

Saal Papadi

Dosakaya Pachadi

Chunda