Summer Refreshment with Homemade Boba Coffee :)

It was 115 degrees outside  this afternoon #-o and therefore I needed something cooler to refresh myself after roaming around in the heat for outdoor shopping. I had bought Tapioca packet a while ago but had never used it and today was the right time to shake me some yummy Boba Tea. I have tasted Boba tea however I haven't tried making one at home. I do not know the recipe of the different chains who sell this tea. I used coffee and the outcome was pretty darn good :) Here you guys, I think this is the easiest recipe on my blog :-b Also, click here for Creamy Spinach-Avocado Smoothie Recipe, Click here for Strawberry Lassi Recipe, Click here for Mango Lassi Recipe .

Refreshed :x

Prep time: 10min(s) Cook time:2min(s) Total time: 12min(s)

Things you will need:

• Tapioca Balls (1/2 cup)
• Instant Coffee (3 table spoons, I used Nescafe instant coffee)
• Sugar (according to taste)
• Milk (3 cups)
• Water (1 cup)
• Ice cubes (as desired)

Directions:

1. Bring water to boil and in a medium heat shimmer Tapioca balls for 5-6 minutes. 
2. In the mean time, add milk, water, coffee, and sugar in a blender and blend.
3. Turn off the heat and rinse tapioca balls with cold water.
4. On a serving glass add Ice cubes and tapioca balls, pour the liquid from step 2.
5. Enjoy :)

Khadeko Khursani ko Achar (Green Chilies Pickle) Recipe!!

Summer is officially here!! :) I love pickling vegetables during summer months because fermentation process is so quick and I do not have to wait longer to enjoy the authentic achar with my everyday authentic Nepali Meal (Recipe Here). I have posted recipes of Khadeko Mula ko Achar (recipe here) and Khadeko Tarkariharu ko Achar (recipe here) and was blown away by the attention from my readers. Therefore, I wanted to add another to list by sharing the yummy "Khadeko Khursani ko Achar (Green Chilies Pickle)" recipe with you all. Here you go guys, anyone can make this! So simple yet delicious :D

 Love this :x

Prep time: 5min(s) Cook time:5min(s) Total time: 10min(s)

Things you will need:

• Green Chilies/ Serrano Pepper (2 lbs or 1 kg)
• Cumin Seeds (2 table spoons)
• Fenugreek Seeds (1/2 table spoons)
• Fennel Seeds (2 table spoons)
• Cloves (5-7)
• Fresh Black Mustard Powder (1 cup)
• Red chili Powder (2 table spoons)
• Salt (according your taste but increase the quantity here)
• Turmeric powder (1 table spoon)
• Mustard or Any kind of Vegetable oil (2 cups)
• Lime Juice (1/2 cup)

Directions:

1. Clean chilies thoroughly and poke it throughout (do not cut) and place it in a large bowl.
2. Heat pan and roast cumin, fenugreek, fennel, and cloves. After it is slightly golden brown, grind it into the powder.
3. Add powder from Step 2 and all of the remaining ingredients on top of chilies in Step 1.
4. Mix well and start bottling. The mixture in the bottle should fit tightly. There should not be any gap. Therefore, press hard as you put the mixture inside the bottle.
5. Once bottling part is done, put the bottle outside in the sun or wherever in the kitchen for 2 weeks. 
6. DONE!! Have fun :)

Raw Jackfruit Curry (Katahar ko Tarkari) Recipe!!

I love Jackfruit (katahar) both ripen and raw ones. However, if I had to choose one then I would choose curry made out of raw jack fruit. Even though, it does looks ugly at the outside and is the most messy fruit to cut, it is delicious and my favorite. It had been ages since I hadn't had one and when I saw it in Chinese market the other day, I had to buy it to make a delicious Nepali curry out of it and share recipe with you all :) Here you go everyone, enjoy the most delicious Nepali Jackfruit Curry or Katar ko Tarkari :x

Yumtastic >:D<

Prep time: 10min(s) Cook time:25min(s) Total time: 30min(s)

Things you will need:

• Raw Jackfruit (1 medium size, peeled, cut in cube size, make sure to wear plastic gloves as the whole process might be very messy)
• Cumin Seeds (1 tea spoons)
• Fennel Seeds (1 tea spoons)
• Cinnamon Stick (1, halved)
• Cloves (3-4)
• Fenugreek Seeds (1 tea spoon)
• Black Mustard Seeds (1/2 table spoons)
• Oil (5 table spoons)
• Onion (1 large, finely sliced)
• Serrano peppers/ Green Chilies (2, finely chopped)
• Tomatoes (2, medium sized, finely chopped)
• Salt (according to taste)
• Turmeric powder (2 tea spoons)
• Timur Powder (optional, 1 table spoon)
• Red Chili Powder (1/2 table spoon)
• Cumin-Coriander Powder (1 table spoon)
• Ginger-garlic paste (2 table spoons)
• Water (1 cup)

Directions:

1. Heat oil and fry cinnamon sticks,  cloves, cumin, fennel, mustard, and fenugreek seeds. Fry until brownish black.
2. Add onion and Serrano peppers. Fry until slightly golden brown. 
3. Add Jackfruit, salt and turmeric powder. Stir, cover and cook on a heat between medium and high for 10 minutes (make sure to stir periodically).
4. Add tomato, cumin-coriander powder, red chili powder, timur powder, ginger-garlic paste. Stir, cover and cook on a medium heat for 5 minutes. Make sure to stir periodically.
5. Add water and again Stir, cover and cook on a medium heat for 5 minutes. Make sure to stir periodically.
6. Done!! Serve with rice or chapati. Easy yet yummy :)