JAMUN SHOTS

  No not taqila, neither it is vodka , I am talking about something more indulging " JAMUN's". Get these seasonal refreshing beauties now and try this simple, quick and healthy recipe.

In India, this is the season of Jamun or Indian Blackberry and this juice is an excellent way to introduce Jamun in your diet. Jamuns are rich in nutrients. Jamun is a blackish purple coloured tropical fruit and abundantly available in the Indian subcontinent during summers. It is known by various names like Malabar Jamun, Java Plum, Black Plum, Jambolan, Naaval Pazham etc. Jamun fruit is commonly available in the villages of India and nowadays gaining popularity in the main cities too. Jamun has a sweet and slightly sour taste with an acidic or astringent note. It can be eaten raw as a fruit, or made into juice or jam. When eaten as is, it is popularly served with some salt or kala namak to balance the acidity in the fruit.

Today, in this post,  we are going to look how to make a delicious jamun juice using this fruit. The recipe is very easy. The only tricky part is deseeding the Jamuns using a knife. Once you have done that, add the jamuns with mint leaves, ice cubes, salt, black salt, chaat masala,sugar and lemon juice to a blender. You can also substitute the ice cubes with chilled water or regular water. Blend all of these together and you have your Jamun shots ready !  Jamun Shots, as the name suggests, is a refreshing Jamun juice served in shot glasses. " Jamun Shots "is a popular Avatar of this juice because it is served in shot glasses with some salt, chilli and lemon rubbed on the rim of the glasses. But don’t worry, this is totally a non-alcoholic drink unlike the other shots 🤪🤪

 It is truly a visually appealing drink which tastes equally amazing. I simply love clicking beautiful pictures of this magnificent juice. One of the main reasons for this rage and popularity is the beautiful rich purple colour of the juice which is quite unusual for any of the regular juices that we drink. 

I hope you try this recipe and love it as much as we do. Do let us know in the comments below how your recipe turned out. We always welcome suggestions, recommendations, and recipe requests in the comments. Do share this recipe with your friends and family. Follow us on Instagram, Facebook and YouTube. And when you make it, do tag us there! I hope you enjoy making this as much as we did.

📌📌 Watch the video recipe here 👇👇

INGREDIENTS - 

250 gm Jamun 

8-10 Ice Cubes

1/4 teaspoon Chaat Masala 

1/2 teaspoon Black Salt 

1 teaspoon regular Salt

1-2 tablespoon powder Sugar ( see notes )

1 teaspoon Lemon Juice

Few Mint Leaves

2-3 tablespoon Water 

Garnishing and Serving -

Shot Glasses 

1/2 teaspoon Salt

1/2 tablespoon powdered Sugar

1/2 teaspoon Red Chilli Powder 

 Lemon  

METHOD -

STEP 1 - Take jamuns and wash them well and deseed the jamuns carefully using a knife.

STEP 2 - In a blender add all the ingredients – deseeded jamuns, ice cubes, regular salt, chaat masala, black salt , sugar.

STEP 3 - Squeeze the juice of half a lemon, add mint leaves and 2-3 tablespoons water.  ( see notes )

STEP 4 - Blend the jamun till it is smooth and uniform. Make sure it has a thick consistency.

Serving Ideas -

STEP 1 - In a plate, mix powder sugar, salt and chilli powder.

STEP 2 - Take the shot glasses and rub a lemon wedge on it's rims.

STEP 3 - Now dip the rim in sugar-salt-chilli mixture. Make sure the rim is evenly coated with the mixture.

STEP 4 - Gently pour the prepared smooth jamun mixture to serving glasses and your jamun shots are ready! 

Serve chilled and fresh for best taste and effect.

NOTES - * Make sure to pick jamuns which are firm and do not have wrinkled skin on it.

* Generally, these shots are thick , so avoid adding too much water.

* Ice cubes works best for this recipe as against cold water. You can dilute the juice later if required, after blending with ice.

* Adjust the amount of sugar depending upon the sweetness of the Jamuns.

* For variation, you can top it up with soda water while serving.

* You can also freeze this juice and make popsicles out of it.

MUMBAI MASALA TOAST SANDWICH

 Today we are going to learn How To Make Bombay Masala Toast Sandwich Recipe, an Indian Street Food Recipe. It's a savory breakfast, lunch, or snack from the streets of Mumbai, finished with the ultimate crunch factor, ready in just 25-30 minutes!

And it is one of the best sandwiches you will have as it is very easy to make, with very simple ingredients which you can find easily in your pantry.This lip-smacking toasted Bombay Sandwich is made with bread filled with an Indian spiced potato filling layered with crunchy vegetables and cheese, then toasted until crisp.  Sandwiches are like the gold standard of lunch, especially when it comes to packing my girls' lunch bags. This Bombay Masala Toast checks all the marks, and most importantly, it's a hit with them, which is why I am sharing this recipe with you today!

If you're short on time, feel free to make the potato filling up to 2-3 days ahead of time to really get ahead.And you can customise the Bombay Masala Toast Sandwich as you want you want, by simply adding onions or more capsicum, you are a cheese lover add a slice of cheese and you got yourself a vegetable cheese Sandwich. The finishing touch of namkeen provides crunch, texture and fun!

Enjoy this tasty Indian grilled sandwich with cilantro chutney and tamarind chutney for the ultimate experience. If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.

📌📌 Watch the video recipe here 📌📌

https://youtube.com/shorts/ZKSVOAfM358?feature=share3

INGREDIENTS : 

For Masala Potato Filling -

Recipe is on my blog -

( https://kalpanaslacucina.blogspot.com/2017/09/sukki-batata-bhaji-dry-potato-subzi.html?m=1 )

1-1/2 Cup Potatoes, boiled, peeled and roughly mashed

⅓ cup Green peas boiled or microwaved or steamed ( optional )

2 teaspoon Oil

1 teaspoon Mustard Seeds

1 teaspoon Cumin Seeds

1 teaspoon Green Paste ( Ginger + Ginger+ Green Chillies 

1 medium size Onion, chopped

1/2 teaspoon Turmeric powder

Salt to taste

1/4 teaspoon Asafoetida 

1 teaspoon Lemon juice ( optional )

A sprig of Curry Leaves 

Handful Cilantro or Coriander leaves, finely chopped

For Assembling the Sandwich -

Few Capsicum slices

Few Tomato slices

Few Onion slices ( see notes )

4 Bread slices

2 tablespoon ( or as needed ) Butter

1 batch Green Chutney ( recipe is on my blog )

Salt to taste

A generous pinch of Chaat Masala

For Serving -

1 teaspoon Butter

1 teaspoon Green Chutney 

Handful grated Cheese 

Handful Nylon sev for garnishing

Tomato Ketchup, Green Chutney

METHOD :

For Potato Masala ( stuffing ) -

Click on the link for recipe -

https://kalpanaslacucina.blogspot.com/2017/09/sukki-batata-bhaji-dry-potato-subzi.html?m=1

STEP 1 – Par boil the potatoes, cool them and peel them off. Cut them into small cubes or mash it roughly.

STEP 2 – Heat oil in pan, splutter cumin-mustard seeds, add asafoetida/ hing and then add chopped onion, green chillies and ginger-garlic paste.

STEP 3 – Saute well and cook till the raw smell vanish.

STEP 4 – Add turmeric powder and salt and mix.

STEP 5 – Add boiled chopped potato and mix well.

STEP 6 – Cook for 3-4 minutes and switch off the flame.

STEP 7 - Add chopped coriander, mix well and let it cool down.

Assembling the Sandwich -

STEP 1 - Before you start assembling the sandwiches, keep all the elements ready on the counter.

STEP 2 - Spread the butter on four bread slices of bread followed by green chutney.

STEP 3 - Now on two bread slices, spread 2-3 tablespoons of masala evenly.

STEP 4 - Arrange the veggies (tomato, capsicum, onion). 

STEP 5 - Sprinkle some chaat masala powder and salt on top.

STEP 6 - Close the sandwich with another bread slice facing the chutney side downwords. 

STEP 7 - Apply butter on top and place butter-side down on the grill pan. ( see notes ) 

STEP 8 - Cook the sandwich on medium flame until it turns nice brown and crisp.

STEP 9 - Then again spread butter on top of bread and flip the sandwich.

STEP 10 - Cook from the other side until it turns nice brown and crisp.

STEP 11 - Cook them until they are golden brown and crispy from both sides.

STEP 12- While this sandwich is toasting, assemble another sandwiche and keep ready. 

STEP 13 - Remove it to a plate, spread butter on top, followed by green chutney.

STEP 14 - Cut them in to 2-4 pieces.

STEP 15 -  Sprinkle a handful of grated cheese and nylon sev on the top. The finishing touch of namkeen provides crunch, texture and funa and serve hot.

 Serve immediately before it gets soggy. Enjoy this tasty Indian grilled sandwich with cilantro chutney and tamarind chutney for the ultimate experience.

NOTES : * You can make green chutney a day before to save some time on the day of making sandwiches.

* Use your favorite sliced sandwich bread or whatever you have on hand.

* Instead of making fresh potato masala, you can use leftover potato bhaji or leftover masala from masala dosa / vada pav.  

 * If you're short on time, feel free to make the potato filling up to 2-3 days ahead of time to really get ahead.

* Use whatever veggies you like or available.