Shikanjvi is a type of traditional limeade or lemonade from North India.

While the base ingredients include lemon or lime juice, ginger juice, ice and water, shikanjvi often contains other ingredients such as salt, saffron and cumin.

It is also known by limun paani or nimbu pani.


6 tablespoons lime juice

8 tablespoons sugar

1/4 cup fresh mint leaves(optional- if making mint lemonade)

1/2 tsp salt or as per taste

1 tsp black salt(optional)

1/2 tsp freshly ground black pepper

1 liter/ 32 ounces of cold water

Few mint leaves – required for garnish

Ice cubes- as required


Mint Lemonade

Grind the 1/4 cup of mint leaves to a fine puree

Add 1 liter of water to a jug.

Add the lime juice, the sugar, the salt, the black salt and ground pepper to the jug.

mix it till all the sugar is dissolved.

Now add the mint puree just before serving and give it a quick mix..

Crush the ice cubes

Fill the serving glass halfway with crushed ice.

Pour chilled lemonade over the ice and garnish with a mint sprig.


Add 1 liter of water to a jug.

Add the lime juice, the sugar, the salt, the black salt and ground pepper to the jug.

mix it till all the sugar is dissolved.

Crush the ice cubes.

Fill the serving glass halfway with crushed ice.

Pour chilled lemonade over the ice and garnish with a mint sprig.

You may add club soda instead of water for a unique taste….

Aloe Tea

A common herbal remedy and holistic treatment, aloe vera tea has many nutritional benefits when it comes to a healthy lifestyle. Aloe vera tea comes from the sap of an aloe plant. This plant grows in warm environments, and can be used to treat many things from sunburn to digestive issues. Be sure to contact your physician before taking any herbal supplements, such as aloe vera tea.Aloe vera tea can be used for many different ailments. The tea can serve as a wash for eyes and wounds, or to treat certain digestive disorders. It is used to treat burns and alleviate the symptoms of over-exposure to the sun by pouring the tea on the affected area. Aloe can also help treat skin conditions such as rashes or insect bites. 


  1. Flavored Tea, Green tea is the best – 1 cup
  2. Fresh aloe vera gel/jelly or concentrate – 1 tsp
  3. Honey – as per taste


  • Brew your favorite flavored tea.
  • Pour it out in a cup.
  • Take one teaspoon of fresh aloe jelly –
  •  You can take the gel out by squeezing a cut leaf of aloe Vera
  • You can also use aloe concentrate if you can’t find fresh gel..
  • Add a teaspoon to one cup and mix thoroughly.
  • Add the desired amount of honey and mix it well
  • Voila! Your healthy and medicinal Aloe tea is ready…..

Baked Potato!

A baked potato, or jacket potato, is a potato that has been baked for eating. When well cooked, a baked potato has a fluffy interior and a crisp skin. It may be served with fillings and condiments such as butter, cheese or ham. Potatoes can be baked in a conventional gas or electric oven, a convection oven, a microwave oven, on a barbecue grill, or on/in an open fire. Some restaurants use special ovens designed specifically to cook large numbers of potatoes, then keep them warm and ready for service.


Prior to cooking, the potato should be scrubbed clean, washed and dried with eyes and surface blemishes removed, and basted with oil (usually Olive oil) or butter and/or salt. Pricking the potato with a fork or knife allows steam to escape during the cooking process. Potatoes cooked in a microwave oven without pricking the skin might split open due to built up internal pressure from unvented steam. It takes between one and two hours to bake a large potato in a conventional oven at 200 °C (392 °F). Microwaving takes from six to twelve minutes depending on oven power and potato size, but does not generally produce a crisp skin. Some recipes call for use of both a microwave and a conventional oven, with the microwave being used to vent most of the steam prior to the cooking process.


1 large russet potato

Vegetable oil


Heat the oven to 350 degrees and position racks in top and bottom thirds. Wash the potato (or potatoes) thoroughly with a brush and cold running water. Dry, then using a standard fork, poke 8 to 12 deep holes all over the potato so that moisture can escape during cooking. Place it in a bowl and coat lightly with oil. Sprinkle with the salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.

Bake 1 hour or until skin feels crisp but flesh beneath becomes soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. There will be some steam, so be careful.

Mumbai Style Bhel Puri

Bhelpuri is made from puffed rice and Sev mixed with potatoes, onions, Chat masala and chutney and mixture (a mix of different types of fried snacks), as the base of the snack.Bhelpuri has a balance of sweet, salty, tart and spicy flavors, with different textures as well, including crispy and crunchy from the puffed rice and fried sev. Other commonly used ingredients include tomatoes, and chilis added to the base; In northern India recipes also made by adding boiled potatoes cut into small pieces.

Different chutneys impart a sweet,tangy or spicy flavour. There are two popular chutneys used: a dark brown sweet one made mainly from dates and tamarind  and a green spicy chutney made from coriander leaves and green chillies.


1 cup of puffed rice 

1/4 cup diced, seeded tomatoes 

1/2 cup of finely chopped onions 

1/4 cup of boiled, diced potatoes 

1 tsp of grated ginger 

1 cup of crushed chaat papdi (papad) 

1.5 cups of nylon sev 

3-4 tbsp of green chutney 

2-3 tbsp of red chutney 

1/2 tsp of black salt (or to taste) 

1/2 tsp of garam masala or chaat masala 

1/4 cup of roasted peanuts (salted or unsalted) 

1/4 cup of chopped coriander leaves 

1 tbsp of lemon juice (more or less to taste)


Prepare the chutneys first. You can do this anytime and store them in the refrigerator.

For green chutney, grind together mint leaves, coriander leaves, cumin seeds, chaat masala, lemon juice, and rest of ingredients to a smooth paste with water.

Recipe for date and tamrind chutney will be available on my blog by Tomorrow!

Once you have the chutneys ready and have boiled the potatoes, putting together the bhel puri is a breeze.

To assemble the bhel puri:

1. Set aside 1/2 cup sev and add all other ingredients to a wide bowl.

2. Using a wide spoon or spatula, mix thoroughly until all ingredients are combined fully. The most important step is right after this – taste testing! Taste test to see if the sour vs sweet vs spicy is good and suits your taste. Adjust the ingredients (add more sweet chutney, salt, etc) to make it perfect. Adjust ingredients according to how spicy, sour, sweet you want your bhel puri to be.

3. Finally, add the reserved sev and garnish with chopped coriander leaves.

Serve immediately, otherwise the bhel puri will get soggy. If making for a large group, mix the ingredients in batches to ensure freshness and crispness of the sev and puffed rice.