Kitchen tip # 82
by CHEF Kishore
Your Personal Chef
Jeera + Masala sherbet concentrate.
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Ingredients:-
200 gm jeera (Cumin seeds)
100 gm shahi jeera (caraway seeds)
75 gm Saunf (Fennel seeds)
20 gm Green elaichi (green Cardamom)
5 pieces of Black Elaichi (Black cardamom)
3 gm of grated Jaiphal (Nutmeg )
5 Laung (Cloves)
10 Gm grated Daalchini(cinnamon)
5 flowers of Star phool (Star anise)
50 gm fresh basil (tulsi patta)
1 bunch of dried Khus grass(available at an old school grocer)
10 gm Nimbu daana (Citric acid crystals)
1.5 kg sugar
100 gm sugar (to Caramelize)
20 gm Pappad khar
75 gm fresh ginger (Minced )
30 gm Black peppercorns(freshly ground )
Method:-
Prepare the following preps first and keep aside to streamline the cooking process - In the hotel industry-this process is called Mise En Place( French term for "everything is ready & in its designated place "
In common kitchen Parlance its called Meezzaa.
Prep. # 1 (Spice powder )
On a medium flame place a non stick pan , add 1 tablespoon of desi Ghee to the pan&add the jeera ,shahijeera,cinnamon,nutmeg,star anise & the saunf , roast them until they are well toasted,crispy&aromatic.Remove pan from the flame,cool the mixture & grind it to a fine powder and keep aside.
Prep. # 2 (paste of ginger -pepper)
crushing the Ginger & pepper .
In a pan add 1/2 tsp ghee&roast the black pepper corns,remove from flame&keep aside .
roughly chop the ginger,add it to a mixer grinder Jar,add the black peppercorns and grind it to a Coarse paste & keep aside.
Prep.# 3 (citric acid water)Omit this step completely if u dont prefer this concentrate to be tangy(khatta)
Add citric acid crystals & pappad khar to 30 ml of water & mix thoroughly until dissolved,keep aside.
Prep.# 4 (preparing a Natural caramel coloring)
Take a frying pan,add 1/2 tablespoon butter&add the 100 gm sugar &caramelize it until the sugar is brown & bubbly(don't let it turn black and burn it) keep this caramel aside to add to the sugar syrup later.
To finalize the recipe :-
Place a heavy bottomed vessel on a medium flame Boil 2 liters water& 1.5 kg sugar ,prepare a thick syrup & when it has attained a one string consistency , your syrup is ready.add the dry basil and khus grass to the syrup.
Add the Spice powder &the ginger-peppercorn mixture to the sugar syrup& keep Stirring.Add about 2 liters of water,Continuously stir &boil this for about 20 minutes. In the last 2 minutes before you turn off the flame,add the citric acid water to the mixture .
Let the mixture cool down completely ,Filter it twice through a muslin cloth (You can separate the khus grass strands and use the filtered residue/paste to make rock candy ) & funnel it into recycled mineral water bottles .Store in the fridge . Shake well before use.
50 ml of this concentrate + 250 ml of ice and water/soda + fresh pudina leaves&juice of half a lime gives u the tastiest All natural sharbat u have ever made in your kitchen.
Footnotes :-
** Very beneficial for your body,especially on a hot day.This is an old Ayurvedic recipe I learnt in an ashram(On one of my road trips) in the Himalayas from a renowned Vaidya, although he advocated the use of jaggery/honey & lime juice.
** If you dont want this Sharbat to be tangy (khatta) at all , then dont use any citric acid crystals & pappad khar while cooking (completely omit prep # 3 ) u can always add lime juice to make it tangy .
** A sweet sharbat Concentrate( without prep # 3 )can be mixed with a bit of honey and one can even drizzle it over spicy peppery parathas and toasted bread .It can also be used as a topping for ur ice-creams and faloodas & also can be used to make sweet ayurvedic lassi and milk shake .
Leave a Message/Feedback/Query/Recipe request.
You can show your solidarity by sharing this extremely handy tip on your Facebook timeline .
Warm regards
Kishore Talreja
by CHEF Kishore
Your Personal Chef
Jeera + Masala sherbet concentrate.
.jpg)
Ingredients:-
200 gm jeera (Cumin seeds)
100 gm shahi jeera (caraway seeds)
75 gm Saunf (Fennel seeds)
20 gm Green elaichi (green Cardamom)
5 pieces of Black Elaichi (Black cardamom)
3 gm of grated Jaiphal (Nutmeg )
5 Laung (Cloves)
10 Gm grated Daalchini(cinnamon)
5 flowers of Star phool (Star anise)
50 gm fresh basil (tulsi patta)
1 bunch of dried Khus grass(available at an old school grocer)
10 gm Nimbu daana (Citric acid crystals)
1.5 kg sugar
100 gm sugar (to Caramelize)
20 gm Pappad khar
75 gm fresh ginger (Minced )
30 gm Black peppercorns(freshly ground )
Method:-
Prepare the following preps first and keep aside to streamline the cooking process - In the hotel industry-this process is called Mise En Place( French term for "everything is ready & in its designated place "
In common kitchen Parlance its called Meezzaa.
Prep. # 1 (Spice powder )
On a medium flame place a non stick pan , add 1 tablespoon of desi Ghee to the pan&add the jeera ,shahijeera,cinnamon,nutmeg,star anise & the saunf , roast them until they are well toasted,crispy&aromatic.Remove pan from the flame,cool the mixture & grind it to a fine powder and keep aside.
Prep. # 2 (paste of ginger -pepper)
crushing the Ginger & pepper .
In a pan add 1/2 tsp ghee&roast the black pepper corns,remove from flame&keep aside .
roughly chop the ginger,add it to a mixer grinder Jar,add the black peppercorns and grind it to a Coarse paste & keep aside.
Prep.# 3 (citric acid water)Omit this step completely if u dont prefer this concentrate to be tangy(khatta)
Add citric acid crystals & pappad khar to 30 ml of water & mix thoroughly until dissolved,keep aside.
Prep.# 4 (preparing a Natural caramel coloring)
Take a frying pan,add 1/2 tablespoon butter&add the 100 gm sugar &caramelize it until the sugar is brown & bubbly(don't let it turn black and burn it) keep this caramel aside to add to the sugar syrup later.
To finalize the recipe :-
Place a heavy bottomed vessel on a medium flame Boil 2 liters water& 1.5 kg sugar ,prepare a thick syrup & when it has attained a one string consistency , your syrup is ready.add the dry basil and khus grass to the syrup.
Add the Spice powder &the ginger-peppercorn mixture to the sugar syrup& keep Stirring.Add about 2 liters of water,Continuously stir &boil this for about 20 minutes. In the last 2 minutes before you turn off the flame,add the citric acid water to the mixture .
Let the mixture cool down completely ,Filter it twice through a muslin cloth (You can separate the khus grass strands and use the filtered residue/paste to make rock candy ) & funnel it into recycled mineral water bottles .Store in the fridge . Shake well before use.
50 ml of this concentrate + 250 ml of ice and water/soda + fresh pudina leaves&juice of half a lime gives u the tastiest All natural sharbat u have ever made in your kitchen.Footnotes :-
** Very beneficial for your body,especially on a hot day.This is an old Ayurvedic recipe I learnt in an ashram(On one of my road trips) in the Himalayas from a renowned Vaidya, although he advocated the use of jaggery/honey & lime juice.
** If you dont want this Sharbat to be tangy (khatta) at all , then dont use any citric acid crystals & pappad khar while cooking (completely omit prep # 3 ) u can always add lime juice to make it tangy .
** A sweet sharbat Concentrate( without prep # 3 )can be mixed with a bit of honey and one can even drizzle it over spicy peppery parathas and toasted bread .It can also be used as a topping for ur ice-creams and faloodas & also can be used to make sweet ayurvedic lassi and milk shake .
Leave a Message/Feedback/Query/Recipe request.
You can show your solidarity by sharing this extremely handy tip on your Facebook timeline .
Warm regards
Kishore Talreja
