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
Time in minutes: 20 Servings: 4 Course: Appetizer Diet: Vegetarian
Instructions: To begin making the Jal Jeera Recipe, wash mint leaves and cilantro leaves and keep aside.Peel & slice pineapple. Using a juicer, extract juice and strain it twice to procure clear pineapple juice.Grind the dry spices using a spice grinder and then add the tamarind paste, mint leaves and cilantro leaves.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.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.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.Serve the Jal Jeera Recipe (Sweet And Sour Cumin Water Recipe) along with Aloo Tikki Chaat and Samosa for your evening get togethers.