Thursday, 11 April 2013


Nimki is a favourite tea time savoury of the Assamese. No much of time or effort is required to fry them. Can be stored for more than a week. 
To make 22 Nimkis you need : 
Ingredients : (for the dough)
1. Flour : 250 gms
2. Refine oil : 4 tblsps
3. Salt : 1/4 of a tsp
4. Kala Jeera (Black Cumin) : a pinch 
5. Water : half a cup (approx)
Ingredient : (for frying)
6. Refine oil : 250 ml

Method : 
1. Knead well adding little water at a time, so that the dough doesn't get sticky. 
2. Make 22 equal sized portions out of the dough, roll into balls with hand. 
3. Roll out like a puri, fold in the middle once and again fold like folding a handkerchief. 
4. Press the corner so that the folds do not come off. 
5. Roll out the Nimki a little again. 
6. Prick the Nimki a few times with a knife like the above picture. This holds the Nimki back from puffing up like a puri.

7. Heat oil and deep fry the Nimkis in medium heat. Oil should be hot before putting the Nimki, but reduce the flame to medium while frying.

8. Fry till the desired colour is found. Some like it deep golden, I prefer little pale.

Soft yet crunchy delicious Nimki is ready to serve with a cup of Assam tea. 

Tuesday, 9 April 2013


Goja is a favourite sweetmeat of the Assamese. Very easy to make and tastes delicious. 
To make 20 of this :

                   Ingredients for the dough :
1. Flour (Maida) = 250 gms
2. Soda-bi-carb = 1/2 tsp 
3. Refine oil = 5 tblsps 
4. Water = few spoons.

Ingredients for the Sugar syrup :
1. Sugar = 250 gms
2. Water = 2 and 1/2 cups

Refined oil = 400 ml for deep frying

Method :
1. Mix the ingredients for dough and knead well. Put water a little at a time so that the dough doesn't turn sticky. 
2. Spread the dough little less than an inch thick on a clean hard surface. I use the kitchen slab for this purpose. 
3. Cut with a knife. The best size is a rectangle. 
4. Boil water and add sugar to make the sugar syrup. Boil for about 10 minutes. The syrup should not be thick. 

5. Heat oil, but not too hot. Put in the Gojas on the frying spoon like the picture above. Keep the flame very low for some time. Do not stir.

Gradually remove the spoon as the Gojas swell up. Now increase the heat to medium and gradually to high. 

6. Check with a fork if the Gojas are cooked. When light brown, transfer from oil to the hot sugar syrup. Turn them in the syrup and remove immediately. 
Delicious Goja is ready to serve with a cup of  Chai (tea). 
Can be stored for a week.