Jal Jeera Recipe - Cumin seeds and amchur give this drink a lovely tangy flavour – an ideal appetizer.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Cumin Seeds ( जीरा ) , Amchur Powder ( आमचूर पावडर )

Cuisine : Indian

Course : Beverages

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Jal Jeera

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Beverages recipes like Lychee Lemonade, Falooda, Coconut Green Tea, Tomato Saar. Or try out these recipes from Indian Cuisine like Hariyali Pav Bhaji, Matar Ke Cutlet, Bajra Aloo Roti, Kesari Indrayani.

Jal Jeera Recipe Card

Jal Jeera
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Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Jal Jeera

  • Cumin Seeds roasted 2 tablespoons

  • Amchur Powder 1 teaspoon

  • Lemon slices for garnish

  • Fresh mint leaves 2 tablespoons

  • Fresh coriander leaves 1/2 teaspoon

  • Lemon juice 2 tablespoons

  • Ice cubes as required

  • Soda 1/2 litre

Method

Step 1

Pound the cumin seeds, black salt and amchur in a mortar with pestle. Grind the mint leaves and coriander leaves with sufficient water into a smooth paste.

Step 2

Add the lemon juice and pounded masala and mix well. Put ice cubes in two tall glasses. Divide the concentrate equally and top up with soda.

Step 3

Mix well. Serve immediately, garnished with a slice of lemon.

How to make Jal Jeera

Step 1

Pound the cumin seeds, black salt and amchur in a mortar with pestle. Grind the mint leaves and coriander leaves with sufficient water into a smooth paste.

Step 2

Add the lemon juice and pounded masala and mix well. Put ice cubes in two tall glasses. Divide the concentrate equally and top up with soda.

Step 3

Mix well. Serve immediately, garnished with a slice of lemon.

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