Spicy Tamarind Water With Mint And Roasted Cumin Recipes
JAL JEERA (INDIAN TAMARIND,MINT,AND CUMIN REFRESHER)
A very popular Indian drink for the hot summer months,Jal Jeera's unique combination of tamarind,cumin,mint,and salt is strangely addictive!The tamarind and cumin are said to be especially useful for cooling the body in hot weather or from a fever.Use the pre peeled packaged tamarind pulp with seeds found in Asian or Latin grocereies.The original recipe is from Saveur issue no.100.
Provided by strangelittlebeast
Categories Beverages
Time 40m
Yield 1 quart, 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring water to a boil.Meanwhile break tamarind into large pieces and place in a bowl.Remove water from heat and pour over the tamarind.set aside to soak for 30 minutes.Strain through a fine mesh strainer,pressing on the pulp with the back of a spoon extracting as much as possible and discarding the seeds and remaining pods and reserving the tamarind water.
- Toast cumin seeds over medium heat until they pop.Remove immediately.
- Place all ingredients in a blender.Blend on high until well combined.You may strain if desired.serve chilled or over ice.
Nutrition Facts : Calories 72, Fat 0.4, SaturatedFat 0.1, Sodium 602.4, Carbohydrate 18.4, Fiber 1.6, Sugar 16.4, Protein 1
SPICY TAMARIND WATER WITH MINT AND ROASTED CUMIN
Number Of Ingredients 12
Steps:
- 1. Soak the tamarind pulp in 1 cup water until softened, about 2 hours. Rub with clean fingers to release the pulp from the fibers and pass through a fine-mesh strainer or a food mill. Mix another cup water with the pulp in the strainer and extract some more pulp. Discard the fiber. Transfer the pulp to a jar.2. In a small spice grinder or processor, grind together the ginger, green chili peppers, and whole mint leaves. Transfer to a small bowl and mix well with lime (or lemon) juice to make a paste. Mix into the tamarind pulp.3. Place the cumin, cayenne pepper, and asafoetida in a small cast-iron skillet, and roast the spices over medium heat, stirring and shaking the skillet, until the spices are highly fragrant are a few shades darker, 1 to 2 minutes. Immediately mix into the tamarind pulp.4. Add the remaining water, black salt, salt, and sugar, and mix well. Taste, adjust the seasonings, and chill at least 2 hours to allow the flavors to develop. When ready, mix in the minced mint leaves and serve.VARIATION: A quick version can be made by mixing 2 to 3 tablespoons Minty Cumin-Water Masala (see Spices and Other Seasonings) into a glass of chilled water.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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