Jal Jeera Recipe - Sweet And Sour Cumin Water
Sunday - June 5, 2022 10:49 pm ,
Category : DRINKS
Ingredients:
1-1/2 tablespoon Cumin seeds (Jeera) , dry roasted
1/4 teaspoon Mint powder (Pudina)
1/2 teaspoon Kashmiri dry red chillies
8 Whole Black Peppercorns , crushed
1 pinch Asafoetida (hing)
1/2 teaspoon Amchur (Dry Mango Powder) , (dried and powdered raw green mangoes - easily available at Indian stores)
1/2 teaspoon Black Salt (Kala Namak)
1/2 teaspoon Sea salt , or regular salt
1 to 1/2 tablespoons Mint Leaves (Pudina)
1 tablespoon Tamarind Paste , concentrated
1 tablespoon Coriander (Dhania) Leaves , chopped (Optional)
1 tablespoon Sugar , (adjust in case you intend to not use pineapple juice)
1/2 cup Pineapple , (I could procure a little more than a cup of juice)
Chilled water
Boondi , to serve, optional
Method:
To begin making the Jal Jeera Recipe, wash mint leaves and cilantro leaves and keep aside.
Peel & slice pineapple. Using a juicer, extract juice and strain it twice to procure clear pineapple juice.
Grind the dry spices using a spice grinder and then add the tamarind paste, mint leaves and cilantro leaves.
Using 3 to 4 tablespoons of water, make a fine paste. Strain the paste twice so you have a clear concentrated paste. (I used a regular sieve for the first straining and a finely meshed one for the second) Transfer this to a pot or jug.
In a measuring jar, add the pineapple juice and top the rest with water so that you have a total amount of 650 ml (approximately) of liquid.
Add sugar and stir well to dissolve. Pour this liquid in the concentrated paste and stir well. Jal Jeera is ready; chill it and sprinkle boondi before serving. Serve Jal Jeera as an appetizer or a digestive drink.
Serve the Jal Jeera
