Jal Jeera

Its being very hot nowadays, and I am waiting for the good winter season to come. Yes, I like the winter season. I love snow all around, and the most important thing, no sweat!! On this hot afternoon after the days meal, I thought of trying out the Jaljeera or the Cumin seed cooler from the cookbook ‘India’s Vegetarian Cooking’. Its one of my most favorite cookbooks.

Cumin is a flowering plant that has been grown as a spice, it has digestive properties and a very distinctive aroma. Its a spice used very commonly in Indian cuisines. Its can be store in airtight containers for upto 6 months.

This post is my contribution to Sunita’s monthly event on Spices – Think Spice.. , and she has selected Cumin for this month.Thanks for hosting the event on such a wonderful spice Sunita. Here’s my entry:

Recipe Source: India’s Vegetarian Cooking, by Monisha Bharadwaj

Serves : 4

Ingredients:

• Cumin Seeds – 2 tsp
• Tamarind Concentrate – 1 tbsp
• Hot water – 600 ml
• Brown Sugar – 6 tbsp
• Red Chilli powder – 1/2 tsp
• Black Salt/Kala Namak - 1 tsp
• Cilantro - few, finely chopped
• Mint Leaves – few, finely chopped

Method:

Dry roast the cumin seeds in a small pan. When they turn dark, grind them into a fine powder and reserve.

Dilute the tamarind concentrate in water and add to it the rock/sea salt, sugar, chilli powder and reserved cumin powder and mix it well.

Let it cool and stir in the coriander leaves.

Pour this mixture into a small jug and let it chill in a refrigerato

 

 

Imli Ki Chutney – Tamarind Sauce

Tangy Chutneys and sauces go very well with fried bhajiya’s and crisp pakodas in cold weather when its raining outside. Yummy. You can have this dipping sauce with anything you want to add a tangy taste to. Enjoy.

Ingredients:

• Tamarind – 250 gms
• Sugar/Jaggery – 300 gms
• Red Chilli Powder – 1 tsp
• Cumin seed/Zeera powder – 1 tsp
• Black salt/Kala Namak - a pinch

Method:

• Soak the tamarind in a small bowl with warm/hot water just enoughg to cover ir for 1 hour.
• Then extract a thick pulp from the tamarind by pressing it down a sieve to remove all the fibres.
• Take a heavy bottom pan and cook the pulp.
• Add sugar and keep stirring till it becomes thick.
• Add spices and salt and cook it 3 mins more
• Remove from heat.
• Pour into sterlised bottle and store upto 1 month in a refrigerator.