MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Jal Jeera (Indian Tamarind & Cumin Cooler)
Categories: Beverages, Indian
Yield: 6 Servings
1 c Tamarind pulp (see notes)
2 tb Roasted jeera (cumin)
1/4 c Fresh mint leaves
18 Fresh cilantro leaves;
- up to 20
1/2 tb Kala namak
- (black salt) -OR-
1/2 tb Table salt
1 Serrano chilli;
- deseeded if desired
2 tb Red chilli flakes;
- adjust to taste
1 Fresh ginger shoot (3");
- peeled & roughly chopped
5 tb Granulated sugar
1 c Water
Table salt; to taste
5 c Water; cold
MMMMM--------------------------GARNISH-------------------------------
Crushed ice
Boondi
Mint leaves (optional)
Tip everything except table salt & 5 cups of water into your blender.
Blend for 2 to 3 minutes until you get a smooth but runny paste.
Place a colander over a large bowl & sieve the paste through it. I
sieve the paste a couple of times to obtain a clearer drink. Place
the collected paste into a jug, top with 5 cups of water. Adjust the
salt. Chill until ready to serve.
Before serving, stir thoroughly, pour into glasses, garnish & serve.
Jal Jeera keeps fresh for 3 to 4 days, refrigerated. It can also be
served as pani for indian street food: pani puri.
Notes:
Store bought tamarind paste can also be used in this recipe. The
paste is more concentrated and way salty compared to home extracted
version.
Adjust the quantity to your liking.
You can substitute tamarind pulp with fresh lime and/or lemon juice.
The taste differs from traditional recipe but still good.
Place cumin seeds in a sauce pan and roast over medium heat.
Recipe by sanjuro
Recipe FROM:
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gopher://sdf.org/0/users/sanjuro/indian-food/jal-jeera.txt>
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