Friday, July 29, 2016

Jal Jeera Soda


What do you like to have the most when the temperature soars to high 90s in this hot July? I know what people would say - ICE-CREAM! I get's yummy and it's cool! I love it too and it is hard not to eat one. Apart from ice-cream, I love love soda - particularly this kind! Last year, when I was back home, I almost visited this one place regularly in New Road almost where this guy literally sold just the sodas and earned a living! It's amazing, isn't it? I do not know his secret recipe to those amazing sodas, but just last week, I tried to make one, and found out it's pretty close to what that seller used to sell. And yes, not to mention, it was so yummm! And one of my close friend said - "I could drink this all day long". I know it is not healthy at all to drink soda, neither is ice-cream, but once in a while isn't a bad idea, and if you see the contents in Jal Jeera Masala, it actually helps with digestion. Too much of an introduction, here is the recipe that is sure to fill you up to your thirst! Enjoy!

Makes about 1 serving
Jal Jeera Soda

Ingredients Needed

  • Club Soda: 10oz / 300ml
  • Lime: 1/3 size or as per taste 
  • Ice Cubes: 2-3 cubes
  • Jal Jeera Masala Powder: 1 tsp
  • Pani Puri Masala Powder: 1 tsp
  • Sugar: 1.5 - 2 tsp or per taste
Ingredients Needed for Jal Jeera Soda
Optional: Instead of Club Soda, you can use Sprite or 7up as per your preference for flavor.

Steps to follow

In a glass, pour in 1 tsp of Jal Jeera Masala Powder and 1 tsp of Pani Puri Masala Powder. If you just have one or the other, you can use that - don't need a mixture of two, but Jal Jeera Masala is the best.
Jal Jeera and Pani Puri Masala Powder
Add few ice cubes into it.
Add ice cubes into it
Pour in 10 ounce of Club Soda.
Pour in Club Soda
The regular soda is ready but if you want that citrusy and sugary taste, follow the recipe below.

Squeeze in lime to the mixture.
Squeeze lime
Add 1-2 tsp sugar depending upon your taste and mix it well with a spoon. Your drink is now ready!
Jal Jeera Masala Soda

Sunday, July 24, 2016

Aloo ko Achar (Potato Pickle)


Aloo Achar (Potato Salad) - yumm! It's so delicious that whenever you think of it, you want to make it in order to fill your craving! Also, it is one of the dish that you have during festivals but again it's one of the staple dish when you think of having chuira (pronounced as "chyu-raa") or beaten rice. The recipe is same as that of Karela Achar (Bitterground Pickle) as listed in my last blog post. The only difference would be Cucumbers instead of Karela. Most people have their own way of making this dish. If you have carrots and radishes or Daikon, you can use them as well. If you do not have small Kerau, you can use frozen peas as well. In this case, I forgot to soak Small Kerau overnight, so have used frozen peas. Below is the recipe and I hope you will like it!

Makes about 6 - 8 servings
Aloo Achar

Ingredients Needed

  • Pickled/Baby Cucumbers - 3
  • Potatoes - 3
  • Chopped Red Onions - 1/4 cup
  • Frozen Peas - 1/4 cup (thaw)
  • Lime - 1/2
  • Brown Sesame Seed powder - 3 tbsp
  • Mustard Oil - 2 tbsp
  • Fenugreek Seeds - 1/2 tsp
  • Salt and Chili powder to taste
  • Turmeric Powder for taste and color
  • Cilantro to garnish
  • Add water as needed
Optional: Green chilies if you like it hot.

Steps to follow

Boil potatoes until they are cooked. Then, cut them into bite-size halves as you would for Karela Aloo Achar. 

Quick Tip: When you boil potatoes in a pressure cooker or in a saucepan or microwave, sprinkle some salt so the salt goes into when it's cooked.

Dice cucumbers as well.

In a bowl, add the boiled potatoes, cucumbers, 1/4 cup chopped red onions, 1/4 cup frozen peas (thawed) and sprinkle some chopped cilantro.
Add Boiled Potatoes, Cucumbers, Peas and Onions
In the meantime, heat the 3 tbsp mustard oil on a medium heat and add fenugreek seeds until it turns dark in color.
Fenugreek seeds on heated oil
 When the seeds turn black in color, remove from the heat.
Remove darkened seeds from the heat
While the oil is being heated, add 3 tbsp Brown Sesame Seed Powder to the mixture along with spices such as salt and chili powder to taste. Squeeze lime to the mixture. Add turmeric powder on the top so you can pour the heated oil on top of it so you get the taste and color for the dish. Pour on top of the mixture.
Add spices and heated oil onto the mixture
Mix well. Add water as needed.
Aloo Achar
Quick Tip: You may serve it immediately once ready but for better results, you may want to place it in the refrigerator for 30 minutes to an hour so the spices can blend for that delicious spicy taste.

Aloo Achar is now ready to be served with Roti or Beaten Rice or Chips or even Rice! Enjoy!

Sunday, July 17, 2016



I know it has been a while since I last wrote my recipe as way too many things are going around at the same time. Excuses apart, and by demand, I have tried to list out the yummy recipe for Nimki (deep-fried flour snacks). It is great to munch around with or without tea. 

Makes quite some so you can store in a container for later use once it cools off.

Ingredients Needed

  • All Purpose Flour: 2 cups
  • Black Cumin Seeds: 2 tsp 
  • Olive Oil: 1 tbsp
  • Salt as per taste
  • Water as needed to make a dough
  • Vegetable Oil to deep-fry
Optional: You can either add Ajwain or Regular Cumin Seeds if you do not have Black kind

Steps to follow

In a mixer, add 2 cups flour, salt, 2 teaspoons black cumin seeds and 1 tablespoon olive oil and mix well.
Add ingredients to mix well
Gradually add water to make a dough. You do not want to be too thick or too thin.
Leave aside for 15 minutes.

In the meantime, on a low heat, add the vegetable oil just about an inch deep in a wok.
Heat Oil in a Wok
After 15 minutes, cut the dough in half and use one at a time. In an wooden area, roll the dough flat using a roller pin using some dry flour as needed if it becomes sticky.
Roll the dough flat
Using a knife or pizza cutter whichever is comfortable, cut into small pieces or in sizes you prefer. For this one, I have used diamonds and squares.
Cut into small pieces
You may now want to turn on to medium heat and try with dropping a small piece to check if the oil is ready or not.

Deep-fry small portions at a time and let it fry until it's golden brown. Be sure you turn over often.
Using a strainer, drain off the excess oil when ready and add them to a plate with paper towel laid over so as to absorb excess oil.

Quick Note: In this recipe, we have used Olive Oil which helps not to be that oily as it does when you use regular oil. One of my good friend has suggested this advice long back and I still follow it.
Drain excess oil using a strainer
Nimki is now ready to be served with your favorite tea or coffee or just as it is as a snack. Enjoy!