Exclusive Recipes of North India by Chef Ajay Chopra

It would be great if you could feature these recipes in a story and attribute this to the channel.
We would also be happy to provide further recipes from the various chefs of Living Foodz.
  1. Thenthuk (By Chef Ajay Chopra, Host of Northern Flavours 2 on Living Foodz)
Preparation Time: 10 minutes
Cooking Time: 35 minutes
  • 1 nos Onion
  • ½ inch Ginger
  • 3-4 cloves Garlic
  • 1 nos Chicken Breast
  • 1 nos Radish
  • 2 nos Spring Onions
  • 2 tbsp Oil
  • 2-3 cups Water
  • 1 tsp Soya Sauce
  • ½ cup Spinach
  • 1 cup Flour
  • Water as needed
  • Salt a pinch
  • In a deep pot warm 2 tbsp oil, add finely chopped 3-4  garlic cloves, ½ inch ginger and 1 nos chopped onion.
  • Add 1 nos diced chicken breast, 1 nos thinly sliced radish, 2 nos sliced spring onions and  sauté.
  • Add 2-3 cups of water, 1 tsp of soya sauce, ½ cup shredded spinach and stir thenthuk.
  • For pulled noodles make soft dough of 1 cup refined flour, pinch of salt and water as needed.
  • Roll the dough into ½ inch diameter cylinder.
  • Pull the dough between thumb and index finger into small flat sheet and drop into the soup or flatten them with the knife and add to soup.
  • Cook the soup till noodles are done
For Serving:
Serve thenthuk hot and enjoy!
  1. Chamba Fried Fish & Chuk (By Chef Ajay Chopra, Host of Northern Flavours 2 on Living Foodz)
For Chamba Fried Fish:
  • Mix lemon juice, red chilli powder, turmeric powder, salt and water and make a paste.
  • Apply the paste on piece of fish inside outside & marinate for an hour.
  • Make paste of ginger, garlic, coriander leaves & green chillies.
  • Apply the paste generously on fish.
  • Slightly coat fish in besan.
  • Deep fry fish till crisp & golden brown.
For Chuk:
  • Mix deseeded & boiled kashmiri red chillies, onion, garlic, green chillies and ginger and make a paste.
  • Dry roast fennel, fenugreek seeds, mustard seeds, carom seeds, cumin seeds & make powder.
  • Add powdered masala in mustard oil and saute.
  • Add red chillies paste and sauté.
  • Add raisins, tamarind pulp and mix well.
  • Add dry mango powder, honey and salt as per taste.
  • Add pinch of asafoetida and cook for some time.
For Serving:
Serve fried fish with chukh and garnish with fresh mint springs, slit green chillies and sliced onion rings.
  1. Channa Madra (By Chef Ajay Chopra, Host of Northern Flavours 2 on Living Foodz)
Preparation Time: 5 minutes (Excluding time for overnight soaking of chickpeas)
Cooking Time: 25 minutes
  • 2 cups Chickpeas (Soaked Overnight and Boiled)
  • 2-3 Cloves
  • 1 tsp Cumin Seeds
  • 1 stick Cinnamon
  • 2 nos Black Cardamom
  • A Pinch of Asafoetida
  • ½  tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • tsp Coriander Powder
  • 1 cup Curd
  • 1 tbsp Ghee
  • Water as Needed
  • Salt as per Taste
For Rice Mixture:
  • 2 tbsp Rice
  • ½ cup Water
  • 1-2 nos Green Cardamom
Steamed Rice
Clarified Butter
  • In a pan heat 1 tbsp ghee and  add 2-3 cloves, 1 tsp cumin seeds, 1 stick cinnamon, 2 black cardamom and  pinch of asafoetida, let all the spices splutter.
  • Add ½  tsp turmeric powder, 1 tsp red chilli powder 2 cups boiled chickpeas, 2 tsp coriander powder and saute.
  • Add 1 cup beaten yogurt and stir quickly so curd dosent curdle.
  • Add 2 tsp rice and green cardamom paste and mix well.
  • Add little water and salt as per taste.
  • Drizzle ghee on Channa madra and serve it with steamed rice.
  1. Arbi Ki Kadhi (By Chef Ajay Chopra, Host of Northern Flavours 2 on Living Foodz)
Preparation Time: 20 minutes
Cooking Time: 30 minutes
  • ½ kg Colocasia Roots
  • 2 Green Onions stalk
  • 3-4 nos Fresh Red Chillies
  • 2 tsp Garlic
  • 2 tbsp Rice Flour
  • 400 ml Sour Buttermilk
  • ½ tsp Turmeric Powder
  • ½ tsp Red Chilli Powder
  • 1 tsp Coriander Powder 
  • 4 tbsp Mustard Oil (for frying colocasia)
  • 2 tbsp Mustard Oil (for making kadi)
  • Salt as per taste
Steamed Rice
Fresh Red Chillies
  • Roughly chop the 2 nos green onions stalk.
  • Make paste of green onion stalk, 3-4 nos fresh red chillies, 2 tsp finely chopped garlic.
  • In a bowl, put ½ kg boiled and peeled colocasia root and add salt as per taste and 2 tbsp rice flour and toss to coat rice flour on each colocasia root.
  • In a frying pan, heat 2 tbsp mustard oil and sauté the colocasia root in oil till it is crisp from outside.
  • In a separate frying pan, heat 2 tbsp mustard oil and fry green onion paste in oil.
  • In a bowl, whisk together 2 tbsp rice flour and 400 ml sour buttermilk. 
  • Add the buttermilk mixture to grren onion paste and mix well.
  • Add salt, ½ tsp turmeric powder, ½ tsp red chilli powder, 1 tsp coriander powder, salt as per taste and mix together.
  • Add the colocasia root to buttermilk mixture and mix well.
For Serving:
Put the hot arbi kadhi in a serving bowl, garnish with slit fresh chillies and serve with steamed rice. 
  1. Sheer Chai with Chochwur (By Chef Ajay Chopra, Host of Northern Flavours 2 on Living Foodz)
Preparation Time: 10 minutes
Cooking Time: 25 minutes
For Sheer Chai:
  • 3 cups Water
  • 1 tsp Sheer Chai Leaves
  • 1/8 tsp Baking Soda
  • 5-6 nos Almonds (Crushed)
  • ½ tsp Cardamom Powder
  • 1 cup Milk
  • Salt to taste (About ½ tsp)
  • 1 tbsp Malai
For Chochwor:
  • 300 gms Whole Wheat Flour
  • ¼ tsp Baking Soda
  • ½ tsp Baking Powder
  • Pinch of salt
  • 2 tbsp Milk Powder (for adding in the dough)**
  • Water as required
  • White Sesame seeds as required 
  • 3 tbsp Milk
  • 1tbsp Milk Powder ( for basting)**
For Sheer Chai:
  • Warm 1 cup of water and add 1 tsp sheer chai leaves and 1/8 tsp baking soda.
  • Concentrate the tea by boiling till the colour of tea start getting red.
  • Add ½ cup of water and keep boiling till tea concentrates further and achives deep reddish colour.
  • Add another cup of water and boil for 3 minutes.
  • Add 5-6 nos crushed almonds, ½ tsp green cardamom powder and boil
  • Add 1 cup milk to get bright pink colour, add a pinch of salt and bring to boil.
  • Pour the tea in a cup and garnish with 1 tbsp malai, pinch of green cardamom powder and finely chopped almonds.
For Chochwor:
  • In a bowl, add 300 gms whole wheat flour, ¼ tsp baking soda, ½ tsp baking powder and 2 tbsp milk powder,pinch of salt and make a soft dough using water .
  • Cut dough into 7-8 equal shape pieces.
  • Shape each piece into a round ball and press in the center to create an indent.
  • In bowl add 2 tbsp milk powder, 3 tbsp milk, mix  and apply generously on the flattened dough balls.
  • Sprinkle white sesame seeds on each of dough balls.
  • Place the dough balls on baking tray and bake in a preheated oven at 180 degrees centigrade for 12 minutes till golden brown at the top.
  • Serve hot sheer chai with chochwor.
  1. Auria & Kohlrabi Pickle (By Chef Ajay Chopra, Host of Northern Flavours 2 on Living Foodz)
Preparation Time: 15 minutes
Cooking Time: 35 minutes
For Auria:
  • 2 tsp Black Mustard Seeds
  • 4   tbsp Curd
  • 2 nos Boiled Potatoes
  • ½ tsp Turmeric Powder
  • 1/2 tsp Red Chilli Powder
  • 1 tsp Fennel Seeds
  • Salt as per taste
  • 2 tsp Mustard Oil
For Kohlrabi Pickle:
  • 3-4 nos Kohlrabi
  • 1 cup Mustard Oil
  • 2 tsp Carom Seeds
  • 1 tsp Fenugreek Seeds
  • 1 tsp Asafoetida
  • 2 tsp Black Mustard Seeds
  • 2 tsp Red Chilli Powder
  • 1 tsp Turmeric Powder
  • Salt as per taste
Green Chillies
For Auria:
  • In a bowl mix 2 tsp black mustard powder with 4  tbsp of dahi  and leave it aside for fermentation for 10 hours.
  • In another bowl add 2 nos medium boiled potatoe dices with salt as per taste, ½ tsp turmeric and ½  tsp red chilli powder.
  • In a pan warm 2 tsp mustard oil, add 1 tsp fennel seeds and let it splutter, add spiced potatoes and sauté.
  • Pour the fermented Mustard and curd paste on potatoes and saute till curd is cooked .
  • Serve auria   in a bowl and garnish with slit green chilly.
For Kohlrabi Pickle:
  • Wash and clean  kohlrabi bulb and leaves. Peel and cut the bulbs of kohlrabi (kadam) into dices of your choice and sun dry them for a day.
  • Dry kohlrabi leaves on a cloth for a day or two till it becomes stern.
  • Rub the leaves with hands and make a fine paste.
  • In a frying pan, warm 1 cup mustard oil, add 2 tsp carom seeds, 1 tsp fenugreek seeds, 1 tsp asafoetida, 2 tsp powdered black mustard seeds, salt as per taste, 2 tsp red chilli powder, 1 tsp turmeric powder to the pan and saute.
  • Add the kohlrabi leaves paste to pan and mix well.
  • Pour cooked leaves paste over diced kohlrabi bulb and coat them gently.
  • Take out the pickle in a clean glass jar, close the jar tightly and keep in sun for few days before use. 
For Serving:
Kohlrabi pickle is ready.
  1. Chok Wangun (By Chef Ajay Chopra, Host of Northern Flavours 2 on Living Foodz)
Preparation Time: 10 minutes
Cooking Time: 25 minutes
  • 2 nos Long Black Brinjals
  • 2 tbsp Mustard oil
  • 3-4 nos Cloves
  • 1 tsp Red Chili Powder
  • 1/4 tsp asafoetida (mixed in 2 tsp water)
  • 1 tsp Fennel Powder
  • 1 tsp Kashmiri Ver Masala
  • 1 cup Tamarind Liquid
  • 1 tsp Dry Ginger Powder
  • 2 nos Green Chillies
  • Water- as needed
  • Salt- to taste
  • Oil- as needed
For Garnish:
Fresh Coriander Leaves, Green Chillies
  • Clean and cut the brinjal lengthwise in four long pieces and cut in half.
  • In a deep frying pan, heat oil and fry the brinjal pieces till golden brown in colour.  Remove brinjals from oil and sprinkle salt.
  • In another frying pan, heat 1 tbsp mustard oil, add 3-4 nos cloves, 1 tsp red chilli powder, salt to taste and 1/4 tsp asafoetida mixed in 2 tsp water.
  • Add little water,  1 tsp Kashmiri ver masala and mix till masala dissolves in the water.
  • Add fried brinjal pieces to the gravy and stir.
  • Add 1 cup tamarind liquid, 1 tsp dry ginger powder to the pan and mix well.
  • Add 2 nos green chillies broken in two pieces and let the brinjal cook in the gravy.
  • Garnish  chok wangun with fresh coriander leaves, slit green chilli and serve hot. 
  • Awaiting your response.

Subscribe to receive free email updates: