Cumin Seed Cooler (jaljeera) (india) Recipe - Cooking Index
Cumin Seed Cooler (jaljeera) (india) Recipe - Cooking Index
| 4 tablespoons | Whole tamarind - (soaked in 1 1/3 cups of water) | |
| 2 1/2 cups | Water | |
| 6 tablespoons | Jaggery - , grated, *1 | |
| Salt | ||
| 1 teaspoon | Cayenne powder | |
| 1 teaspoon | Rock salt | |
| 2 teaspoons | Cumin powder - (dry-roasted) | |
| 4 tablespoons | Mint leaves | |
| 4 tablespoons | Coriander leaves - , chopped |
PREPARATION: 1. Squeeze the thick juice from the soaked tamarind and discard the pith and fibers. 2. Add the water to dilute then stir in the jaggery, salt, cayenne, rock salt and cumin powder and blend completely. 3. Chill thoroughly. 4. Before serving, add the mint and coriander leaves and serve ice-cold. NOTES: *1: Jaggery or Gur is dehydrated sugar can juice. The closest equivalents are brown or Demerara sugar. NOTE: A warm, dusky evening is the best time to have this fresh, sweet-sour drink.
Source:
Indian Spice Kitchen, Monisha Bharadwaj
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