JALJEERA

jaljeera

JALJEERA, a self explanatory name where Jal signifies water and jeera signifies cumin and when combined together it signifies an awesome drink. Originated somewhere along the banks of river Ganga, Jaljeera is a tangy drink that has long been used to quench your thirst. Moreover Jaljeera is also an able appetiser that is usually served before the food to kick start your appetite.

Jaljeera has been regarded in Ayurveda as a top notch digestive as well. Due to the presence of ingredients like cumin, tamarind, black salt etc it is an excellent source of digestion along with being an immaculate summer cooler due to the presence of mint, coriander and lemon juice.

So, next time if you feel to cool yourself down try the recipe

Ingredients for jaljeera

For the Jaljeera powder 

Cumin, 1 tbsp

Peppercorn, 1/4 tsp

Fennel, 1/2 tsp

Cardamom, 1 no

Cloves, 2-3 nos

Asafoetida, 1/4 tsp

Dry mango powder 1/4 tsp

Black salt, 1/2 tsp

Rock salt, 1/2 tsp

For the paste

1/4th cup of roughly chopped mint leaves

1/4th cup of roughly chopped coriander leaves

1 ginger grated

Tamarind extract 1tbsp

For mixing

Cold water

1 tbsp lemon juice

1 tbsp of sugar mixed in 1/4th cup of water

Boondi for garnish

Mint sprig for garnishing

Method for preparing jaljeera

For the paste

  1. Mix mint leaves, coriander leaves, ginger, tamarind in a blender.

  2. Add a little water and make a fine paste.

  3. Strain if necessary and set aside.

For the Jaljeera powder

  1. Dry roast all the ingredients required for the powder. (Use a thick bottomed pan, preferably).

  2. Let the roasted ingredients cool for a moment.

  3. Crush all the ingredients to a fine powder, keeping it on a stone slab and crushing using a rolling pin or a mortar and pestle for the matter.

For mixing

  1. Take a wide mouthed jug and add the paste to it.

  2. Now add the cold water, lemon juice and sugar water to it and mix well.

  3. Finally add the jaljeera powder and mix well once again.

  4. Pour it into a chilled glass or a glass half filled with ice cubes.

  5. Garnish with salted boondi and sprig of mint leaves on top.

Words of Wisdom

  1. Make home made Jaljeera powder and store in airtight containers.
  2. Make the mint paste and fill it in the ice cube moulds and freeze and use when required.
ankit

ankit

I’ am a chef by profession, passionate about cooking and at the same time exploring it as well. I love to write and share my experiences in this profession of mine.

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