chef & host - Akanksha Khatri | Zee Zest

Akanksha Khatri

chef & host - Tejasvi Chandela | Zee Zest

Tejasvi Chandela

chef & host - Pankaj Bhadouria | Zee Zest

Pankaj Bhadouria

chef & host - Ajay Chopra | Zee Zest

Ajay Chopra

chef & host - Rakesh Raghunathan | Zee Zest

Rakesh Raghunathan

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 - Harpal Singh Sokhi | Zee Zest

Harpal Singh Sokhi

chef & host - Gautam Mehrishi | Zee Zest

Gautam Mehrishi

chef & host - Kunal Kapur | Zee Zest

Kunal Kapur

zeezest

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<p>Qaliya Khasa Do Pyaaza is an ancient mutton-based recipe. It comes from the kitchens of Mughal emperor Shah Jahan. </p><p>Chef Harpal Singh Sokhi shares the recipe of this Mughlai dish that is cooked in ghee. Along with the mutton, this dish has a generous amount of onion and other veggies like carrot, beetroot, turnips, moong dal and mutton. This makes the dish highly nutritious. The use of a melange of spices enhances the flavour of this dish.</p><p>The mutton is tender and the veggies are nicely cooked and easily blend in the curry. Chef serves the Qaliya Khasa Do Pyaaza with naan.</p><p>Qaliya Khasa Do Pyaaza is a delectable, irresistible and aromatic mutton curry.</p><p> </p>

Qaliya Khasa Do Pyaaza is an ancient mutton-based recipe. Chef Harpal Singh Sokhi brings this ancient Mughal recipe to your kitchen.

Experience Rich Aromas Of Qaliya Khasa Do Pyaaza, A Culinary Masterpiece By Harpal Singh Sokhi On Zeezest. Dive Into Unique Flavors & Innovative Cooking Techniques.

Qaliya Khasa Do Pyaaza Recipe by Harpal Singh Sokhi | ZeeZest

Qaliya Khasa Do Pyaaza

In a pan, roast cloves, green cardamoms, cinnamon sticks and black peppercorns. Grind them to a fine powder.

Roast coriander seeds in the same pan.

Crush ginger in a mortar and pestle. 

Heat ghee in a pan and add chopped onions to it and cook the onions for 3-4 minutes.

Add mutton, ginger paste, salt and roasted coriander seeds to it and mix well. 

Now add diced carrots, beetroot, turnips, and water, mix well, cover with a lid and let it cook for 40 min.

Next, add soaked moong beans, ground garam masala and rice paste to it, mix well and cook for 3-4 minutes.

Serve Qaliya Khasa Do Pyaaza with naan. 

Chef Harpal Singh Sokhi shared the ancient recipe of Qaliya Khasa Do Pyaaza.

Grand Trunk Rasoi

 Qaliya Khasa Do Pyaaza

ep10_ rec 02_qualiya khasa do pyaaza 

<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

Dry roast green cardamoms, cloves, black peppercorns, cinnamon stick, cumin seeds, coriander seeds, fenugreek seeds, star anise, dry red chillies in a pan on slow flame for 2 mins. 

Once the spices cool, grind them into powder. 

Heat ghee in the kunna pot. Add sliced onion and saute until they turn golden.

Add ginger paste, garlic paste, mutton, water, salt and mix. Close lid and cook until the mutton is done.

Add the masala mixture to the pot and mix properly.

Add whole flour and water mixture and cook until the gravy thickens.

Garnish with a coriander sprig and serve hot.

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

Indian Food Classics

ifc ep_21_rec_03_kunna gosht

<p>Kheer Sagar is a sinful dessert which is too hard to resist. This dessert is a heavenly combination of spongy Rasgullas or Chenna balls and creamy and flavourful reduced milk. The richness of saffron infused and dry-fruit loaded thick milk and the soft, spongy rasgullas impart this dessert a unique taste and texture.</p><p>The flavourful and creamy Kheer Sagar is a truly decadent and sinful dessert. </p>

Kheer Sagar is a decadent sweet dish that will make you forget other desserts. Chef Akanksha Khatri shares the recipe for this lip-smacking dessert.

Chef Akanksha Khatri shares the recipe for Kheer Sagar, a rich, creamy decadent dessert. 

Watch Kheer Sagar recipe by Chef Akansha Khatri

Kheer Sagar

In a pot, add milk to make the kheer for kheer sagar. While boiling, make sure that the milk doesn’t get too thick.

Now, in a different pot, boil milk to make chenna. When done, take it off the flame and add vinegar to curdle the milk. Give it a quick stir and then strain the mixture through a muslin cloth.

Also, rinse the chenna off with cold water to wash off any leftover vinegar residue. Squeeze out all the water from the chenna and let that sit for 1 to 2 hours. 

Now for sugar syrup, in a pot add sugar and water, let it come to a rolling boil.

Now, add sugar to the milk along with cardamom powder for flavour and cook on low flame. Cook for few minutes and take it off the flame. The milk should not be too thick. 

To make the rasgullas, transfer the chenna in a blender to make a smooth soft dough, making sure that the chenna has cooled down first. This step will help eliminate the kneading process while making rasgullas. 

Add 1 tsp Cornflour for binding, blend till smooth and soft.

Transfer the mixture in a bowl. Now, make small balls of the chenna dough.

Add the chenna balls to boiling sugar syrup, cover with lid and let it cook in it for 10-15 minutes, so that it swells up and absorbs the sugar syrup. 

When done, remove the rasgullas from the syrup and let it cool down.

Squeeze out all the syrup from the balls and transfer it in the milk.

 Serve and garnish with dried rose petals. 

Meetha Toh Banta Hai

 Akansha Khatri

mtbh_ep 01_kheer sagar

host - Team ZZ | Zee Zest

Team ZZ

<p>Paneer biryani is a delicious and flavourful rich dish made with paneer (Indian cottage cheese) and a variety of aromatic spices. It is a popular dish in many parts of India and has gained popularity around the world due to its unique taste and versatility. </p><p><strong>Table of content</strong></p><ul><li>About paneer biryani</li><li>Types of biryani</li><li>Ingredients</li><li>How to make paneer biryani</li><li>Quick recap</li></ul><h2>About Paneer Biryani</h2><p>One of the key ingredients in paneer biryani is, of course, paneer. Paneer is a type of cheese made from cow's milk that is soft and crumbly in texture. It is a great source of protein and is often used in Indian cuisine as a meat substitute for vegetarians. In paneer biryani, the paneer is typically cooked with a mixture of aromatic spices, such as cumin, coriander, and garam masala, to give it a rich and flavourful taste.<br>The other key ingredient in paneer biryani is rice. Long-grain basmati rice is most commonly used in this dish, as it has a delicate and fragrant flavour that pairs well with spices and paneer. The rice is typically cooked with the paneer and spices in a large pot, with water or broth added to create a flavourful and aromatic broth.<br>In addition to paneer and rice, paneer biryani is often made with a variety of other ingredients, such as onions, tomatoes, green peppers, and peas. These ingredients add texture, flavour, and nutrition to the dish, making it a well-rounded and satisfying meal.<br>Paneer biryani is typically served with raita, a refreshing side dish made with yoghurt and cucumbers, or with a side of chutney or pickles. It can also be garnished with fresh herbs, such as cilantro or mint, for added flavour and visual appeal.<br>This fight always goes on, why Veg Biryani is called Biryani, it should be called Pulav. So let's discuss a little on this too.</p><h2>Difference Between Pulav and Biryani</h2><p>Pulav and veg biryani are both rice dishes that are popular in India and around the world. However, there are a few key differences between the two dishes.<br>One of the main differences between pulav and veg biryani is the type of rice used. Pulav is typically made with short-grain rice, such as basmati or jasmine rice that has been soaked and cooked in a mixture of water and broth. The rice is then seasoned with a variety of aromatic spices and cooked with vegetables, meats, or seafood, depending on the recipe.<br>On the other hand, veg biryani is typically made with long-grain basmati rice that is cooked with a mixture of vegetables and spices. The vegetables are typically sautéed and then mixed with the rice and spices before being cooked together. The finished dish is typically garnished with fresh herbs, such as cilantro or mint, and served with a side of raita or chutney.<br>Another difference between pulav and veg biryani is the cooking method. Pulav is typically cooked in a pot over low heat, with the ingredients layered on top of each other and cooked until the rice is tender and the flavours have melded together. Veg biryani, on the other hand, is typically cooked in a large pot or in an oven, with the rice and vegetables mixed together and cooked until the flavours have melded together and the rice is tender.<br>Overall, while pulav and veg biryani are both delicious and flavourful rice dishes, they differ in the type of rice used, the ingredients used, and the cooking method. Both dishes are worth trying</p><h2>Ingredients For Paneer Biryani Recipe</h2><ol><li>400 gm diced Paneer </li><li>¼ tsp turmeric powder</li><li>½ tsp Red chilli powder</li><li>4 tbsp oil</li></ol><h3>For Jhol</h3><ol><li>2 tbsp ghee</li><li>1 tbsp oil</li><li>2 bay leafs</li><li>½ mace</li><li>3-4 green cardamom</li><li>4-5 cloves</li><li>½ inch Cinnamon stick</li><li>1 Cup Chopped Onion</li><li>1 tbsp ginger garlic paste</li><li>¼  tsp Turmeric powder</li><li>1 tbsp red chilli powder</li><li>2 Tsp coriander powder</li><li>1 Tsp Cumin powder </li><li>1 Tsp Garam Masala powder</li><li>1 cup Tomato Puree</li><li>½ cup curd</li><li>Salt to taste</li><li>1 tbsp chopped coriander leaves</li><li>1 Tsp Kasuri methi</li><li>½ cup water</li></ol><h3>For Cooking Rice</h3><ol><li>2 cups rice</li><li>Water</li><li>Salt to taste</li><li>1 bay leafs</li><li>2-3 green cardamoms</li></ol><h3>For Layering</h3><ol><li>Fried onion</li><li>Mint leaves</li><li>Saffron milk</li><li>Coriander leaves</li><li>Kewra</li><li>Rose</li><li>Ghee</li></ol><h2>How To Make Paneer Biryani</h2><h3>For Paneer</h3><ol><li>Add paneer, turmeric powder, red chilli powder, salt and keep aside for 20-30 minutes</li><li>Heat oil in a pan,</li><li>Pan-fry the paneer until it turns golden brown on both the sides</li></ol><h3>For Jhol</h3><ol><li>Heat ghee or oil in a pan</li><li>Add whole spices and saute.</li><li>Add onion and saute it,</li><li>Add ginger garlic paste and cook until it turns golden brown</li><li>Add all the powdered spices and saute for a minute or two.</li><li>Now add tomato puree and mix well</li><li>Add curd and cook until the masala is cooked.</li><li>Add chopped coriander leaves, kasuri methi, salt and water. mix well.</li><li>Now add paneer and simmer for 3-4 minutes</li></ol><h3>For Rice</h3><ol><li>Wash and soak rice for 30 minutes </li><li>Bring water to a boil.</li><li>Add bay leaf, green cardamoms, salt</li><li>Add rice and cook only 70%</li></ol><h2>Making Paneer Biryani, Delhi Style</h2><ol><li>Heat ghee in another pan</li><li>Spread the rice</li><li>Now spread the paneer mixture over the rice  </li><li>On top spread the rice again</li><li>Drizzle saffron milk</li><li>Now drizzle ghee</li><li>Sprinkle fried onions, mint or coriander, kewra, rose and cover.</li><li>Cook for 10-12 minutes on a low flame</li><li>Serve hot</li></ol><h2>Quick Recap Of Paneer Biryani Recipe</h2><h3>How To Make Paneer Biryani</h3><ol><li>Marinate paneer, with turmeric powder, and red chilli powder and keep aside for 20-30 minutes</li><li>Heat oil in a pan, pan fry the paneer until it turns golden brown in colour from both the sides</li><li>Heat ghee and oil in a pan, add whole spices and saute.</li><li>Add onion and saute it, add ginger garlic paste and cook until it turns golden brown in colour</li><li>Add all the powdered spices and saute for 2 minutes. Add tomato puree and cook</li><li>Add curd and cook until the masala is cooked. Add cooked paneer, kasuri methi, and salt and mix well. Add water and simmer for 3-4 minutes</li><li>For rice, soak rice for 30 minutes, bring water to boil, add bay leaf, green cardamoms, salt</li><li>Add rice and cook until 70% done. </li><li>Strain the rice and spread it over the paneer mixture.  Sprinkle fried onion, mint, and coriander, drizzle ghee, saffron milk, kewra, and rose and cover. Cook for 10-12 minutes on a low flame</li><li>Serve hot</li></ol>

This paneer biryani recipe is perfect if you're craving delicious and aromatic biryani.

Experience The Flavors Of Paneer Biryani With Zeezest Recipes. Explore A Tantalizing And Easy Way To Savor This Tempting Dish, Perfect For Your Culinary Repertoire!

Watch Tasty  And Easy Paneer Biryani Recipe | ZeeZest Recipes

Paneer Biryani 

Add paneer, turmeric powder, red chilli powder, salt and keep aside for 20-30 minutes

Heat oil in a pan. 

Pan fry the paneer until it turns golden brown from both the sides 

Heat ghee or oil in a pan.   

Add whole spices and saute.   

Add onion and saute it. 

Add ginger garlic paste and cook until it turns golden brown.

Add all the powdered spices and saute for a minutes or two.    

Now add tomato puree and mix well.

Add curd and cook until masala is cooked.

Add chopped coriander leaves, kasuri methi, salt and water. Mix well.

Now add paneer and simmer for 3-4 minutes.

Wash and soak rice for 30 minutes. Bring water to boil.

Add bay leaf, green cardamoms, salt. Add rice and cook only 70%.

Heat ghee in another pan.

Spread the rice.

Now spread paneer mixture over the rice.

On top spread the rice again.

Drizzle saffron milk. 

Now drizzle ghee.

Sprinkle fried onions, mint or coriander, kewra, rose and cover.  

Cook for 10-12 minutes on low flame.

   Serve hot.

Paneer Biryani

paneer biryani_seo

<p>Murgh Zameen Doz is an exotic chicken-based dish from the royal Mughal kitchens. In this recipe, as the name suggests, murgh (chicken) is cooked zamin doz (inside earth) in an earthen pot. The earthen pot is sealed with mud to ensure that the chicken is sealed properly inside. Due to this type of cooking, the chicken gets an earthy and smoky flavour.</p><p>The chicken is tender, creamy and spicy. </p><p>Murgh Zameen Doz is a mouth-watering royal treat. </p>

Murgh Zameen Doz is a traditional chicken dish from the Mughal era. Chef Harpal Singh Sokhi brings this exotic Mughlai recipe to your kitchen.

Indulge In Sumptuous Murgh Zameen Doz By Chef Harpal Singh Sokhi & Discover Culinary Wonders On Zeezest. Elevate Your Culinary Adventures With Delightful Recipes.

Murgh Zameen Doz Recipe by Chef Harpal Singh Sokhi | ZeeZest

Murgh Zameen Doz

Take a bowl and marinate the whole chicken with salt and lemon juice. Keep it aside. 

Dry roast the cinnamon stick, mace, cloves, bay leaves, black cardamoms, and black peppercorns in a pan and then grind them to a fine powder in a mixer.

Mix the marinated whole chicken with this masala powder and marinate for 30 min.

Heat ghee in a handi. When the ghee heats up, add black cumin seeds, ginger paste, and chicken stock and mix well.

Now add the marinated chicken to the handi and cover the handi with a lid for 20-25 min.

Next, add almond paste and yogurt to the handi and mix well.

Remove the chicken from the handi and add fresh cream to the gravy in the handi.

Put some gravy on top of the chicken.

Take some rumali rotis, sprinkle red chilli powder and garam masala on them, put chicken on these rotis along with gravy and fold the rotis to cover the chicken.

Heat ghee in a pan and cook the chicken in it from both the sides till it becomes crispy.

Cut it the crispy chicken into two parts and serve with the gravy. 

Chef Harpal Singh Sokhi shares the recipe for Murgh Zameen Doz, a delicious Mughlai dish.

ep12_ rec 02_murgh zameen doz 

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An experience as fresh as the spring made this writer appreciate the world’s second most popular beverage with renewed interest.

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Vrindavan, a city with great religious significance, is a place which will mesmerise you. In this city, which is dear to Lord Krishna, you will find many places, dedicated to the Lord and his love for Shri Radha, his eternal partner. Read on to learn more about some of the most incredible places to visit in Vrindavan.
