Jal Jeera Recipe - Sweet And Sour Cumin Water Recipe

Name: Jal Jeera Recipe - Sweet And Sour Cumin Water Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 1 tbsp Cumin Seeds (1-1/2 tablespoon Cumin seeds (Jeera) dry roasted — up to 0.5); ¼ tsp Ground Mint (1/4 teaspoon Mint powder (Pudina)); ½ tsp Kashmiri Red Chili (1/2 teaspoon Kashmiri dry red chillies); 8 pieces Black Peppercorns (8 Whole Black Peppercorns crushed); 1 pinch Asafoetida (1 pinch Asafoetida (hing)); ½ tsp Amchur (1/2 teaspoon Amchur (Dry Mango Powder) (dried and powdered raw green mangoes - easily available at Indian stores)); ½ tsp Black Salt (1/2 teaspoon Black Salt (Kala Namak)); ½ tsp Sea Salt (1/2 teaspoon Sea salt or regular salt); 1 tbsp Mint (1 to 1/2 tablespoons Mint Leaves (Pudina) — up to 0.5); 1 tbsp Tamarind Paste (1 tablespoon Tamarind Paste concentrated); 1 tbsp Cilantro (1 tablespoon Coriander (Dhania) Leaves chopped (Optional)) — optional; 1 tbsp Granulated Sugar (1 tablespoon Sugar (adjust in case you intend to not use pineapple juice)); ½ cup Pineapple (1/2 cup Pineapple (I could procure a little more than a cup of juice)); 0 pieces Water (Chilled water); 0 pieces Boondi (Boondi to serve, optional) — optional

Jal Jeera Recipe - Sweet And Sour Cumin Water Recipe - Indian Drink Recipes (Indian)

20 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Cumin Seeds1 tbsp · 1-1/2 tablespoon Cumin seeds (Jeera) dry roasted — up to 0.5
Ground Mint¼ tsp · 1/4 teaspoon Mint powder (Pudina)
Kashmiri Red Chili½ tsp · 1/2 teaspoon Kashmiri dry red chillies
Black Peppercorns8 pieces · 8 Whole Black Peppercorns crushed
Asafoetida1 pinch · 1 pinch Asafoetida (hing)
Amchur½ tsp · 1/2 teaspoon Amchur (Dry Mango Powder) (dried and powdered raw green mangoes - easily available at Indian stores)
Black Salt½ tsp · 1/2 teaspoon Black Salt (Kala Namak)
Sea Salt½ tsp · 1/2 teaspoon Sea salt or regular salt
Mint1 tbsp · 1 to 1/2 tablespoons Mint Leaves (Pudina) — up to 0.5
Tamarind Paste1 tbsp · 1 tablespoon Tamarind Paste concentrated
Cilantro1 tbsp · 1 tablespoon Coriander (Dhania) Leaves chopped (Optional) · optional
Granulated Sugar1 tbsp · 1 tablespoon Sugar (adjust in case you intend to not use pineapple juice)
Pineapple½ cup · 1/2 cup Pineapple (I could procure a little more than a cup of juice)
Water0 pieces · Chilled water
Boondi0 pieces · Boondi to serve, optional · optional

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Steps

1To begin making the Jal Jeera Recipe, wash mint leaves and cilantro leaves and keep aside.
2Peel & slice pineapple. Using ajuicer, extract juice and strain it twice to procure clear pineapple juice.
3Grind the dry spices using a spice grinderand then add the tamarind paste, mint leaves and cilantro leaves.
4Using 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.
5In 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.
6Add 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.
7Serve the Jal Jeera Recipe (Sweet And Sour Cumin Water Recipe) along withAloo Tikki Chaatand Samosa for your evening get togethers.