Kitchen tip # 79
by CHEF Kishore
Your Personal Chef.
Today let me teach you how to make
Refreshing JALJEERA @ Home
without using made store bought Jaljeera powder
INGREDIENTS
(Group A )
Pudina (mint leaves ) 1 handful
Dhaniya (fresh coriander leaves ) 1 handful
Adhrak (ginger ) 2 inches piece
Jeera powder ( cumin powder) 3/4 tablespoon (make @ home,roast jeera in a pan,then crush it under a belan(rolling pin)
Gur (jaggery) 1/2 tablespoon
Black peppercorns 1/4 teaspoon
Saunf (fennel seeds ) 1/4 tsp
Imli (tamarind ) walnut sized ball (Deseeded)
Chaat masala 1/2 teaspoon (chaat masala recipe - coming soon )
Sendha namak (rock salt ) 1/4 teaspoon
Ajwain (carom seeds) 1/4 teaspoon
Hari mirch ( green chilly) 2 no.s
(Group B )
Nimbu (lemon) juice of 4 lemons
Chilled water 750 ml
METHOD:
** Now add the group B ingredients & add 2 cups of ice cubes ,some chilled water and blend the mixture . check and add seasoning
** Pour into individual glasses and garnish with a pinch of aamchur ,a pinch of chaat masala ,juice of half a lime , masala boondhi , a whole sprig of fresh pudhina leaves ,a sliced lime and serve it on a hot October afternoon .
** This recipe makes about 5 glasses .
Footnotes :-
Add one more handful of pudhina + 6-8 green chilies green chilies + triple the tamarind in the above recipe ,once modified this water can also be used as paani puri water (U dont need to filter /strain this water if u r going to be using it for paani puri.) u can funnel this into recycled bisleri bottles and store them in the fridge for a week until further use . .
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Warm regards
Kishore
by CHEF Kishore
Your Personal Chef.
Today let me teach you how to make
Refreshing JALJEERA @ Home
without using made store bought Jaljeera powder
INGREDIENTS
(Group A )
Pudina (mint leaves ) 1 handful
Dhaniya (fresh coriander leaves ) 1 handful
Adhrak (ginger ) 2 inches piece
Jeera powder ( cumin powder) 3/4 tablespoon (make @ home,roast jeera in a pan,then crush it under a belan(rolling pin)
Gur (jaggery) 1/2 tablespoon
Black peppercorns 1/4 teaspoon
Saunf (fennel seeds ) 1/4 tsp
Imli (tamarind ) walnut sized ball (Deseeded)
Chaat masala 1/2 teaspoon (chaat masala recipe - coming soon )
Sendha namak (rock salt ) 1/4 teaspoon
Ajwain (carom seeds) 1/4 teaspoon
Hari mirch ( green chilly) 2 no.s
(Group B )
Nimbu (lemon) juice of 4 lemons
Chilled water 750 ml
METHOD:
** Add all the ingredients from group A into a mixer grinder and grind it into a smooth chutney , use water to make grinding easier .
** Pass this chutney through a sieve /tea strainer or a muslin cloth and add the strained liquid into a mixer grinder again ** Now add the group B ingredients & add 2 cups of ice cubes ,some chilled water and blend the mixture . check and add seasoning
** Pour into individual glasses and garnish with a pinch of aamchur ,a pinch of chaat masala ,juice of half a lime , masala boondhi , a whole sprig of fresh pudhina leaves ,a sliced lime and serve it on a hot October afternoon .
** This recipe makes about 5 glasses .
Footnotes :-
Add one more handful of pudhina + 6-8 green chilies green chilies + triple the tamarind in the above recipe ,once modified this water can also be used as paani puri water (U dont need to filter /strain this water if u r going to be using it for paani puri.) u can funnel this into recycled bisleri bottles and store them in the fridge for a week until further use . .----------------------
Interact with me on www.facebook.com/kttricks
leave a Msg/Query/Recipe request.
Add Chef Kishore's BBpin # 22B78A96.
You can show your solidarity by sharing this extremely handy tip on your Facebook timeline .
Warm regards
Kishore
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