chef & host - Gautam Mehrishi | Zee Zest

Gautam Mehrishi

chef & host - Ajay Chopra | Zee Zest

Ajay Chopra

chef & host - Tejasvi Chandela | Zee Zest

Tejasvi Chandela

chef & host - Pankaj Bhadouria | Zee Zest

Pankaj Bhadouria

chef & host - Akanksha Khatri | Zee Zest

Akanksha Khatri

A food enthusiast and an aspiring culinary artist, chef Smit Sagar gives an ode to the great Indian street food with his show 'Taste Ki Gully' on Zee Zest.

chef - Chef Smit Sagar | Zee Zest

Smit Sagar

chef & host - Rakesh Raghunathan | Zee Zest

Rakesh Raghunathan

chef & host - Kunal Kapur | Zee Zest

Kunal Kapur

chef & host - Harpal Singh Sokhi | Zee Zest

Harpal Singh Sokhi

zeezest

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Join raconteur Rakesh Raghunathan as he explores Chennai, the capital of Tamil Nadu, through the lens of sound. He travels through the city to explore the home theatre industry by visiting Surround Swar, a premium consultant for home theatre systems. Rakesh then heads to John Thanckachan's store in search of high-end speakers and the episode ends with the host visiting Kokkommo, a resto-bar popular for its live gigs in an alfresco setting. 

Chennai, A Tamil Odyssey

Highway Dreams

Experience the magic of Broken Beach, Kelingking Beach, Diamond Beach, Mt Batur, Lempuyang Temple, Tukad Cepung Waterfall, Ulun Danu Beratan Temple and Uluwatu Beach in Bali with Zee Zest.
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<p>Balish Mishti is a traditional sweetmeat from Netrokona region of Bangladesh. It is shaped like a pillow and huge in size. A piece of Balish can weigh up to 2 kgs. This sweet has a rich history of 100 years. </p><p>Similar to traditional Bengali sweets, Balish is also made from chhena and sugar syrup. </p><p>The soft and luscious Balish Mishti is an amazingly delicious dessert. </p>

Balish Mishti is a traditional sweetmeat from Netrokona region of Bangladesh. Chef Harpal Singh Sokhi shares the recipe for this pillowy dessert.

Indulge In The Sweetness Of Balish Mishti Recipe By Chef Harpal Singh Sokhi & Diverse Culinary Delights On Zeezest. Delve Into A World Of Flavorful Experiences.

Balish Mishti Recipe by Chef Harpal Singh Sokhi | ZeeZest

Balish Mishti

Heat milk in a pan and let it boil for some time.

Once the milk boils, remove it from the flame and add vinegar to it. The milk will curdle and chhena will be formed.

Put the chhena in a muslin cloth and give it a squeeze. Put this chhena in a bowl of cold water and again squeeze hard to remove excess water.

Now remove the chhena in a parat and knead the chhena till it becomes smooth. 

Next add semolina, baking soda and all-purpose flour to it, mix well, knead again and then cover with a wet muslin cloth.

For making sugar syrup, mix water and sugar in a pan and caramelise the sugar. 

Once the sugar caramelises, add some more sugar and water to it and make sugar syrup. 

Make round balls from chhena and give them a cylindrical shape. 

Add them in sugar syrup and cover the pan with a lid and let Balish cook for 40-45 minutes.

After 45 minutes, place Balish Mishti in a serving plate and pour some sugar syrup on it.

Garnish with saffron and add some rabdi on it. Balish Mishti is ready to serve. 

Chef Harpal Singh Sokhi shares the recipe for Balish Mishti, a traditional from Netrokona region of Bangladesh. 

Grand Trunk Rasoi

ep18_ rec 01_balish mishti 

<p><span style="background-color:transparent;color:#000000;">Bisibelebath is a delicious one-pot dish made of rice, lentils and vegetables. The rice, lentils and vegetables are cooked in a special masala (spice powder) prepared from a combination of ground spices. This special masala is the heart of bisibelebath and it is what makes the rice tasty and spicy.</span></p><p><span style="background-color:transparent;color:#000000;">The delicious and flavourful Bisibelebath with ghee drizzled over it is very filling and can be served for breakfast, lunch or dinner. It tastes best with boondi raita or aloo roast.</span></p>

Bisibelebath is a popular rice-based dish from Karnataka. Chef Rakesh Raghunathan shares the step-by-step recipe along with a potato fry preparation.

Bisibelebath and Aloogedde Fry are popular preparations from Karnataka. 

Watch Bisibelebath and Aloogedde Fry recipe by Chef Rakesh Raghunathan

Bisibelebath and Aloogedde Fry

Heat 1 tsp ghee in a pan, add chopped carrots and beans, 1 tsp salt, 1 tsp turmeric, and let it cook.

Then add 2 tbsp peanuts, 1 cup tamarind water, salt and cover it.

Heat another pan, add 1 tsp ghee, 1 tsp fenugreek seeds, 1 tsp black peppercorns, 1 tsp cumin seeds,2 tsp coriander seeds, 2 tsp Bengal gram, 2 tsp black gram, 4 or 5 dry red chilli and 1/2 tsp asafetida and roast it well.

Transfer it to the blender, blend it to a smooth paste.

Heat a tsp ghee in a pan, add 1 star anise, 2 cardamoms, 3 cinnamon, 3 cloves, 1 cup freshly grated coconut, 1 tsp poppy seeds, 2 or 3 cinnamon sticks and cashew nuts, roast it well. Transfer it to the blender, blend it to smooth powder.

Add the paste, 1 cup boiled Bengal gram and rice, 1/2 glass water, 2 tsp jaggery, spice powder in the boiled vegetable mixture and mix it well. 

 Heat 1 tsp ghee in a pan, add 1 tsp mustard seeds, curry leaves and 1 tsp cashew nuts

Pour the tempering over the bisibelabath.

In a large bowl, add 1 tsp sambar powder, 1 tsp rice powder, 1 tsp turmeric powder, 1/4 tsp asafetida, 4-5 curry leaves, 2 boiled and chopped potato, 1 tsp white sesame and salt, mix it well.

 Heat 1 tsp sesame oil in a pan, add 1 tsp mustard seeds, 1 tsp black gram, 4 - 5 curry leaves, and saute.

Aloogedde Fry is ready to serve.

Bisibelebath is a popular rice-based dish from Karnataka.

100% South Indian

100 south indian ep_03 recipe_01_bisibelebath and aloogedde fry

<p>Guava Perad is a traditional Goan dessert that is made specially during the Christmas festival. It is made from ripe guavas and sugar. Chef Akanksha makes it more interesting by adding crunchy nut praline on top of it. </p><p>The soft and lightly chew perad and the crunch of nut praline tickles your taste buds with an explosion of flavour and textures.</p><p>Guava Perad with Nut Praline is a super combination of sweets. </p>

Guava Perad with Nut Praline is an exotic combination of festive sweets. Chef Akanksha Khatri shares the recipe for this festive delight. 

Delight Your Taste Buds With Chef Akanksha Khatri's Guava Perad With Nut Praline Recipe On Zeezest, A Delectable Fusion Of Fruity Sweetness And Nutty Crunch.

Guava Perad with Nut Praline Recipe by Chef Akanksha Khatri | ZeeZest

Guava Perad with Nut Praline 

Pressure cook guavas for 2-3 whistles or boil the guavas for 1 hour or until soft. 

Transfer to a mesh sieve (placed over a bowl) and mash it so that the pulp passes through and a puree is obtained. Now, transfer this puree in a pan.

Add sugar and a pinch of salt, cook well on medium heat.

When the mixture starts leaving the sides, it is time to add the ghee or butter to it. Along with that, add the organic food colour as well.

Now, take it off the flame and transfer it into a round greased mould. 

Let this mixture sit for 1-2 hours. After it’s set, unmould the guava perad and garnish with crushed and shards of praline. 

 Chef Akanksha's Guava Perad with Nut Praline are two delicious festive delights. 

Meetha Toh Banta Hai

Guava Perad With Nut Praline

 Akansha Khatri

mtbh_ep 03_guava perad cheese 

<p>Mutta in Malayalam means egg and mala means string, as the name suggests it a sweet that is in string shape and made from eggs. It’s a sweet that’s made during the wedding festivities of the Mappila community in North Kerala. This dish is simple as it requires minimum ingredients and time.</p><p>The soft and creamy Mutta Mala is so yummy that it is a must in weddings.</p>

Mutta Mala is a Malabar dessert that is made during the wedding festivities.  Chef Akanksha Khatri brings this traditional wedding dish from the Mappila community to your kitchen. 

Chef Akanksha Khatri shares the recipe for Mutta Mala, a Malabar wedding dessert. 

Watch Mutta Mala recipe by Chef Akansha Khatri

Mutta Mala 

Take 5 eggs and use two bowls to separate the egg whites and yolks. 

Set aside the egg whites and strain the yolks. 

Next, make sugar syrup by boiling sugar and water until it is at a one string consistency. 

Pour the egg yolks (using a bottle with a hole or a coconut shell ladle with a hole) in a circular manner into the hot syrup to make a netted necklace of yolks.

When the Mutta Mala is ready, gently remove it from the syrup. 

Mutta Mala

Akansha Khatri

mtbh_ep 10_mutta mala

host - Team ZZ | Zee Zest

Team ZZ

<p>Jeera Aloo and Masala Puri are two mouthwatering dishes that hail from the rich culinary heritage of India. These dishes are cherished for their bold flavours, aromatic spices, and the perfect balance of heat and tanginess. Jeera Aloo, also known as Cumin Potatoes, features sautéed potatoes infused with the earthy flavours of cumin seeds, while Masala Puri is a crispy and spicy deep-fried bread that serves as a perfect accompaniment.</p><h2>Table of contents</h2><ul><li>Origins of Jeera Aloo and Masala Puri</li><li>Ingredients for Jeera Aloo and Masala Puri</li><li>Recipe of Jeera Aloo and Masala Puri</li><li>Instructions for cooking</li><li>Tips to make Jeera Aloo and Masala Puri</li></ul><h2>Origins of Jeera Aloo and Masala Puri</h2><p>Jeera Aloo is a popular vegetarian dish that originated in North India. The word 'jeera' refers to cumin seeds, which are one of the star ingredients in this dish. Potatoes, being a staple ingredient in Indian cuisine, are sliced or cubed and cooked with a blend of aromatic spices, including cumin seeds, turmeric, red chilli powder, and coriander. The result is a flavorful and comforting dish that pairs well with both rice and bread.</p><p>Masala Puri, on the other hand, is a spicy and crispy deep-fried bread that is enjoyed as a snack or a side dish. It is made from a dough of all-purpose flour (maida) combined with a variety of spices such as red chili powder, turmeric, cumin, and black salt. The dough is rolled out into small circles, deep-fried until golden brown and puffed up, creating a delightful crunch. Masala Puri is often served with Jeera Aloo and accompanied by tangy chutneys, yogurt, or pickles.</p><p>Now, let's dive into the step-by-step recipe for making Jeera Aloo at home. This recipe serves approximately 4-6 servings.</p><h2>How to make Jeera Aloo</h2><h3>Ingredients</h3><ol><li>4 medium-sized potatoes, boiled and cubed</li><li>2 tablespoons oil or ghee (clarified butter)</li><li>1 teaspoon cumin seeds (jeera)</li><li>1 teaspoon ginger, grated</li><li>1-2 green chilies, finely chopped (adjust according to spice preference)</li><li>1/2 teaspoon turmeric powder</li><li>1/2 teaspoon red chili powder (adjust according to spice preference)</li><li>1/2 teaspoon coriander powder</li><li>Salt to taste</li><li>Fresh coriander leaves, chopped (for garnish)</li><li>Lemon wedges (for serving)</li></ol><h3>Instructions</h3><ol><li>Place the potatoes in a large pot of water and bring it to a boil.</li><li>Boil the potatoes until they are cooked but still firm. Test by inserting a knife; it should go in easily but not break the potatoes.</li><li>Once boiled, drain the potatoes and let them cool slightly.</li><li>Peel the potatoes and cut them into cubes. Set aside.</li><li>Heat oil or ghee in a large pan or skillet over medium heat.</li><li>Add the cumin seeds to the hot oil and let them splutter for a few seconds.</li><li>Stir in the grated ginger and chopped green chilies. Sauté for a minute until the ginger becomes fragrant.</li><li>Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well to combine the spices.</li><li>Add the cubed potatoes to the pan and gently toss them in the spice mixture until they are well-coated.</li><li>Reduce the heat to low and cover the pan. Let the potatoes cook for about 8-10 minutes, stirring occasionally, until they are tender and infused with the flavors of the spices.</li><li>Once the potatoes are cooked, remove the pan from heat.</li><li>Garnish with freshly chopped coriander leaves.</li></ol><h2>Recipe for Masala Puri</h2><p>Now, let's move on to the step-by-step recipe for making Masala Puri at home. This recipe makes approximately 15-20 puris.</p><h3>Ingredients</h3><ol><li>2 cups all-purpose flour (maida)</li><li>1/2 teaspoon salt</li><li>1/2 teaspoon red chili powder</li><li>1/2 teaspoon turmeric powder</li><li>1/2 teaspoon cumin seeds (jeera)</li><li>Oil for deep frying</li><li>Water (as needed to knead the dough)</li></ol><h3>Instructions</h3><ol><li>In a large mixing bowl, combine the all-purpose flour, salt, red chili powder, turmeric powder, and cumin seeds.</li><li>Gradually add water, a little at a time, and knead the dough until it is smooth and firm.</li><li>Cover the dough with a damp cloth and let it rest for about 15-20 minutes.</li><li>Divide the rested dough into small equal-sized balls.</li><li>Take one dough ball and roll it out into a small circle, approximately 3-4 inches in diameter.</li><li>Heat oil in a deep pan or kadai over medium heat for frying.</li><li>Gently slide the rolled puri into the hot oil and press it lightly with a slotted spoon.</li><li>The puri will start to puff up. Fry it until it turns golden brown on both sides.</li><li>Remove the fried puri from the oil and drain excess oil on a paper towel.</li><li>Repeat the frying process with the remaining dough balls, making sure to maintain the oil temperature for even frying.</li><li>Arrange the cooked Jeera Aloo in a serving dish.</li><li>Serve the hot Jeera Aloo alongside the crispy Masala Puri.</li><li>Garnish the Jeera Aloo with freshly chopped coriander leaves.</li><li>Serve with lemon wedges for squeezing over the potatoes and additional spiciness if desired.</li></ol><h2>Pro tips</h2><ol><li>You can adjust the spiciness of both the Jeera Aloo and Masala Puri according to your preference by increasing or decreasing the amount of chilli powder or green chilies.</li><li>Feel free to add other vegetables like peas or bell peppers to the Jeera Aloo for added flavour and nutrition.</li><li>The Masala Puri can be made in different shapes such as circles or triangles. Get creative and experiment with different shapes and sizes.</li><li>Serve the Jeera Aloo and Masala Puri with yogurt, tangy chutneys, or pickles for a burst of flavours.</li><li>These dishes can be enjoyed as a snack, appetiser, or as part of a larger meal.</li></ol>

If you are looking for a dish that is easy to make and flavorful, look no further than Masaledar Jeera Aloo Sabzi and Masala Puri. 

Enjoy A Flavorful Twist To Puris With Our Easy And Tasty Jeera Aloo Masala Puri Recipe On Zeezest! Aromatic And Delightful, It's A Unique Culinary Experience.

Easy And Tasty Jeera Aloo Masala Puri Recipe | ZeeZest

Jeera Aloo & Masala Puri

Take a bowl and mix all the ingredients in it which were for dough except water and mix it well.   

Now add water and make semi hard dough. 

Divide the dough into equal portions.

Roll the balls using a rolling pin on the rolling board.  

Deep fry them until puff and golden in colour from both sides. Remove and keep aside.

Heat ghee in a pan, add cumin, coriander seeds, hing and saute.   

Add ginger green chilli paste and saute.  

Add turmeric powder, red chilli powder, coriander powder and saute.   

Add amchur powder, kasuri methi and mix well.

Add potato, salt and mix well. Cook for 2-3 minutes.   

Add coriander leaves and mix well.    

Turn off the flame and serve hot with puri.  

Masaledar Jeera Aloo Sabzi and Masala Puri are easy to make and packed with flavor.

jeera aloo with masala puri_seo

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