Jal Jeera Recipe – Sweet And Sour Cumin Water Recipe

Ingredients

• 1-1/2 tablespoon Cumin seeds (Jeera) dry roasted
• 1/4 teaspoon Mint powder (Pudina)
• 1/2 teaspoon Kashmiri dry red chillies
• 8 Whole Black Peppercorns crushed
• 1 pinch Asafoetida (hing)
• 1/2 teaspoon Amchur (Dry Mango Powder) (dried and powdered raw green mangoes – easily available at Indian stores)
• 1/2 teaspoon Black Salt (Kala Namak)
• 1/2 teaspoon Sea salt or regular salt
• 1 to 1/2 tablespoons Mint Leaves (Pudina)
• 1 tablespoon Tamarind Paste concentrated
• 1 tablespoon Coriander (Dhania) Leaves chopped (Optional)
• 1 tablespoon Sugar (adjust in case you intend to not use pineapple juice)
• 1/2 cup Pineapple (I could procure a little more than a cup of juice)
• Chilled water
• Boondi to serve, optional

Steps

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