Mouth Watering Jaljeera



  • Fresh mint leaves 1/three cup, washed and chopped roughly
  • Fresh coriander leaves half of cup, washed and chopped roughly
  • Ginger 1 tsp, grated
  • Tamarind medium sized lemon ball, soak in heat water for 10 mts, dispose of extract
  • Lemon juice 1 tbsp (optional)
  • Sugar 2-three tbsps, dissolve in 1/four cup water
  • Water 1 cup
  • Cold water 1 lt (four cups)
  • Boondi for garnish

For jaljeera powder:

  • Cumin seeds three/four tbsp
  • Black pepper corns half of tsp
  • Fennel seeds 1/four tsp (optional)
  • Cloves 2
  • Black cardamom 1
  • Black salt 1 tsp
  • Rock salt half of tsp
  • Asafoetida 1/four tsp
  • Dry mango powder half of tsp

Method for making Jal jeera

  1. Dry roast cumin seeds on low to medium flame for 5-6 min. Remove from pan and set apart. Next dry roast fennel seeds for 3min. set apart. Next dry roast cloves, black cardamom and black pepper corns for two mts and set apart.
  2. Once the spices cool, grind them to a quality powder along side black salt, rock salt, dry mango powder and asafoetida.
  3. Grind the coriander leaves, mint leaves and ginger along side a cup of water to a quality paste. Pour the floor paste right into a strainer and set apart the strained juice.
  4. Add 1 litre water to the strained juice and blend well. Add the tamarind extract, sugar water and lemon juice and stir well.
  5. Add 2 tbsps of the floor jaljeera powder to the liquid and blend well. If the jal jeera is simply too tangy, upload greater water. If it desires greater tang, upload a few lemon juice. Adjust in keeping with flavor and refrigerate before serving time.
  6. At the time of serving, pour into tall glasses. Add ice cubes and garnish with boondi.
  7. Store the floor jaljeera powder in an hermetic container. It may be saved upto four-five months.
  8. During the summer time season months, make a big batch of mint-coriander paste and freeze in small ziplock bags. Whenever you need to make jaljeera, thaw a packet of mint coriander paste and upload to sweetened tamarind water. Add jaljeera powder, more than one ice cubes and you’re true to go.
  9. For greater spice, upload a slit inexperienced chilli withinside the jaljeera and permit to take a seat down for a couple of minutes earlier than serving.
  10. Sugar is optional. You can use honey or jaggery syrup.


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