| Recipe Name: Jeera Pani |
|
| |
| Category: Soups & Beverages |
|
|
| Prep Time |
Cook Time |
Serves |
|
|
2 |
|
| |
|
|
| |
Ingredients: |
| Tamarind (without seeds) |
|
10 g |
| Water |
|
11/2 Cup |
| Mint leaves |
|
few |
| Sugar |
|
1 tsp |
| Ginger |
|
5 g |
| Jeera (roasted and powdered) |
|
11/2 tsp |
| Black salt |
|
1/8 tsp |
| Ground spices(Cinnamon and cloves) |
|
11/2 tsp |
| Salt |
|
11/2 tsp |
| Lemon |
|
1/2 |
| Ice |
|
to chill |
|
|
| |
Method: |
- Rinse and soak the tamarind in 150 ml water, preferable overnight.
- Take out the pulp with the fingers.
- Add the remaining water, mix and pass through a fine strainer. Discard fibers.
- Grind ginger, mint leaves and spices to a fine paste.
- Mix well with the strained tamarind juice and leave for at least 2 hours.
- Strain through muslin cloth, add lemon juice and ice for chilling. Mix sugar if jeera pani is too sour.
Serve with lemon slice and mint sprig |
| |
|
Tags:
Jeera Pani, 11/2 , mix , water , tamarind , fine , mint , lemon , juice , spices , add , leave , g
water
, least , hours , strain , strained , paste , grind , fibers , ginger |
| |
|
| |
|
| |
