Spicy Tamarind Water With Mint And Roasted Cumin Recipes

TAMARIND-CUMIN DRINK (IMLI JEERA DRINK)

Steps:

• Soak the tamarind in 1 1/2 cups of water.
• Allow it to sit for 3-4 hours.
• After that, mash the tamarind to extract the pulp{juice}.
• Put this pulp, salt and sugar in a bowl and whisk thoroughly.
• Pass it through a thin cloth or metal sieve to sieve.
• Add rock salt and the roasted cumin to the tamarind juice.
• Blend well.
• Garnish with corriander and mint leaves.
• Add cold water, as needed, and refrigerate.
• Serve chilled in tall glasses.
• Enjoy!

SPICY TAMARIND WATER WITH MINT AND ROASTED CUMIN

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.

JAL JEERA (INDIAN TAMARIND,MINT,AND CUMIN REFRESHER)

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.