Jaljeera

Summer here is coming to an end.. And so is my entusiasm to try my hand at summer drinks.. But Sunita inspired me to try this summer cooler when she started a lovely Spice-driven event called Think Spice.. Think Cumin! Cumin is one spice that is used daily in every household.. Whole cumin seeds or cumin(jeera) powder.. Its an absolute must in my masala dabba! Another speciality of tis spice is that I can use it in fasting foods.. Maharashtrian fasting foods allow the use of cumin seeds and hence sabudana khichadi and batata bhaaji can taste so yummy on these days. :D As a kid, I couldn't distinguish cumin from fennel seeds (saunf) and once ate jeera after dinner.. I had stopped eating saunf for years after that.. Mom explainedme the difference in their sizes and taste... After that I got back to eating saunf, but only the roasted one which had distinguishable yello color :D Now I wanted something some recipe for this event which was rich in cumin.. Though I use cumin in lots of things there are other spices used alongwith which dominate the taste.. Then I thought of the lovely summer cooler- Jaljeera.. A drink dedicated purely to the real taste of Cumin.. And a lovely appetizer to excite the taste buds!

Jaljeera

Preparation Time:

8-10 mins

Makes:

2 glassfuls

What you need:

2 tbsp Cumin seeds, roasted and powdered
11/2 tbsp Mint(pudina) leaves paste
1/2 tbsp Corriander leaves paste
1 tbsp Dry Mango(Amchur) powder
1/2 tsp Black Salt
Juice of 1/2 Lemon
1/2 tsp Sugar
2 glassful Water(normal/cold)
1/4 tsp Salt
Salted Boondi for garnishing

How to proceed:

1) Mix all the ingredients except water
2) Add water and put in fridge to cool (Optionally add cold water if you wish to serve immediately)
3) Garnish with boondi and serve cold as an appetiser.

* Sieve the jaljeera if you wish to.. I prefer having it with the masala layer on top alongwith boondi! :)