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