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 |
|
|
|
|