JAL JEERA

JAL JEERA

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As a kid this was my most favourite drink and even now I just couldn’t resist myself when I see this drink served in any restaurants or parties, this was a regular drink made in our home along with kacche aam ka pannah in summer season, these drinks are said to be having cooling properties which is very much needed in summer.

We used to call jaljeera also as “golgappe ka pani” and is quite similar to this drink. Jal Jeera is a traditional Indian summer drink with health benefits, it just not only quenches your thirst but also increases your appetite and aids in digestion, as the ingredients used in this drink like jeera (cumin) which helps in digestion, Pudina (Fresh mint leaves) which has a cooling effect on the body, this drink is generally served before meals in restaurants or parties so that your meal gets digested easily.

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In north India you can see the street vendors selling Jal Jeera in matkas (Earthen pots) which are covered with a wet red cloth to save the drink from the hot weather and keep it cool inside the matka and the neck of the matka is decorated with a garland of fresh mint leaves and that sight was enough for us to get attracted to that Jal Jeera cart or vendor to have our fill of this tangy cool drink.

But now in Bengaluru I miss those Jal Jeera Cart or vendors, to fulfill my craving for this drink, I have started making this drink at my home from scratch, it’s a pretty simple recipe, there are many other variations to this recipe which I will be sharing soon, right now do try my simple recipe of making this healthy desi drink.

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Hope you try it and like it, if u do try please give me a feedback, would be happy to hear from you.

Many more thirst quencher drinks, which are yummy and pretty to look at are shared in my blog like Black grape fizz, Shirley temple, Strawberry mojito do try them too.

jaljeera4_1INGREDIENTS:

  • 1 tbsp – Tamarind paste
  • ½ cup – Fresh Coriander leaves
  • ½ cup – Fresh Mint leaves
  • 1 tsp – Ginger chopped
  • 2 tbsp – Lemon juice
  • 1 tsp – Dry mango powder (Amchoor)
  • 3 to 4 tbsp – Sugar
  • ½ tsp – Black pepper powder
  • 1 ½ tsp – Black salt powdered
  • 1 tbsp – Roasted cumin powder
  • A pinch of Hing (Asafoetida)
  • 3 to 4 tbsp – Plain boondi (the ones we use for boondi raita) for garnish
  • 3 cups – Water to dilute
  • Normal salt if needed
  • Few mint leaves for garnish
  • Few lemon wedges for garnish
  • 1 tbsp – Salt and chilly powder mixture to coat the rim of glasses (optional)

jaljeera5_1METHOD:

  1. Wash the coriander and mint leaves till clean.
  2. Grind the mint and coriander leaves along with tamarind paste and chopped ginger in a mixer grinder till smooth paste.
  3. Take out the paste in a big bowl.
  4. In to the paste add all the ingredients like lemon juice, amchoor powder, black salt, black pepper powder, roasted cumin powder, sugar and mix well.
  5. Add 3 cups of water and dilute the solution, add more salt if needed after mixing properly.
  6. At this point the jaljeera should taste sour, sweet, spicy and tangy check if anything more is needed and adjust accordingly.
  7. At last add the boondi and give a final mix.
  8. Refrigerate the jaljeera till properly chilled, (if the jaljeera is kept in the fridge for 3 to 4 hrs then the proper taste of jaljeera matures and tastes good)
  9. While serving take the salt and chilly powder mixture in a small flat dish, rub the rim of glasses with a wedge of lemon and place the glass inverted on the salt and chilly mixture, it will coat the rim of glasses to be served (this step is completely optional as I wanted to serve my guests this desi drink in a videshi way (Modern way) so I did it).
  10. Take out the jaljeera from the fridge and give a good stir and serve in the above prepared glasses, garnished with lemon wedges and mint leaves.
  11. Enjoy this healthy summer drink which will keep you cool in the hot weather and keep your digestive system also in track.

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JAL JEERA
 
Author:
Recipe type: Drink & Beverages, Featured recipes
Cuisine: Indian
Ingredients
  • 1 tbsp – Tamarind paste
  • ½ cup – Fresh Coriander leaves
  • ½ cup – Fresh Mint leaves
  • 1 tsp – Ginger chopped
  • 2 tbsp – Lemon juice
  • 1 tsp – Dry mango powder (Amchoor)
  • 3 to 4 tbsp – Sugar
  • ½ tsp – Black pepper powder
  • 1 ½ tsp – Black salt powdered
  • 1 tbsp – Roasted cumin powder
  • A pinch of Hing (Asafoetida)
  • 3 to 4 tbsp – Plain boondi (the ones we use for boondi raita) for garnish
  • 3 cups – Water to dilute
  • Normal salt if needed
  • Few mint leaves for garnish
  • Few lemon wedges for garnish
  • 1 tbsp – Salt and chilly powder mixture to coat the rim of glasses (optional)
Instructions
  1. Wash the coriander and mint leaves till clean.
  2. Grind the mint and coriander leaves along with tamarind paste and chopped ginger in a mixer grinder till smooth paste.
  3. Take out the paste in a big bowl.
  4. In to the paste add all the ingredients like lemon juice, amchoor powder, black salt, black pepper powder, roasted cumin powder, sugar and mix well.
  5. Add 3 cups of water and dilute the solution, add more salt if needed after mixing properly.
  6. At this point the jaljeera should taste sour, sweet, spicy and tangy check if anything more is needed and adjust accordingly.
  7. At last add the boondi and give a final mix.
  8. Refrigerate the jaljeera till properly chilled, (if the jaljeera is kept in the fridge for 3 to 4 hrs then the proper taste of jaljeera matures and tastes good)
  9. While serving take the salt and chilly powder mixture in a small flat dish, rub the rim of glasses with a wedge of lemon and place the glass inverted on the salt and chilly mixture, it will coat the rim of glasses to be served (this step is completely optional as I wanted to serve my guests this desi drink in a videshi way (Modern way) so I did it).
  10. Take out the jaljeera from the fridge and give a good stir and serve in the above prepared glasses, garnished with lemon wedges and mint leaves.
  11. Enjoy this healthy summer drink which will keep you cool in the hot weather and keep your digestive system also in track.

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