Saturday, 21 April 2012

Jal Jeera (Pani for Pani Puri)

jal jeera

Jal jeera or cumin water is a great thirst quencher in summers. It also acts as an appetizer and a great way to start your meal. Because of some of its ingredients, jal jeera also has a rehydrating effect on the body. Jal jeera also act as filling for pani puri or gol gappa. If you are making pani puri at home, this recipe can be used as pani of pani puri.
Recipe of jal jeera (pani of pani puri)
2 tsp roasted jeera (cumin seeds)
A small bunch of mint leaves (pudina)
A small bunch of coriander leaves (cilantro)
1/2 cup tamarind pulp (tamarind or imli soaked in warm water and pulp extracted)
2-3 green chillies
1/2 tsp black salt
Salt to taste
A pinch of sugar
6 cups of water
1. Blend all the above ingredients except water in a blender to a paste.
2. Mix with cold water.
3. Strain through a wire strainer. Adjust spices and salt.
4. Chill in the refrigerator. Serve jal jeera  in small glasses.

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