Jaljeera
Whip up a quick batch of jaljeera, a zesty Indian drink that's super refreshing. It's got a lovely tang, perfect for a warm afternoon.
Ingredients
- 2 cups fresh mint leaves
- 0.75 cup fresh coriander leaves
- 2 small green chilies
- 1.5 inches fresh ginger, peeled
- 2 tablespoons roasted cumin powder
- 1.5 teaspoons black salt
- 1.5 teaspoons regular salt
- 0.5 teaspoon black pepper powder
- 0.25 teaspoon asafoetida (hing)
- 4 tablespoons lemon juice
- 2 tablespoons jaggery powder or granulated sugar
- 6 cups chilled water
- 4 thin lemon slices, for garnish
- 4 sprigs fresh mint, for garnish
- 8 ice cubes
Instructions
- Wash 2 cups fresh mint leaves and 0.75 cup fresh coriander leaves thoroughly.
- Cut 2 small green chilies into smaller pieces. Peel and cut 1.5 inches fresh ginger into small pieces.
- In a blender or food processor, combine the washed 2 cups mint leaves, 0.75 cup coriander leaves, 2 small green chilies, and 1.5 inches fresh ginger.
- Add 2 tablespoons roasted cumin powder, 1.5 teaspoons black salt, 1.5 teaspoons regular salt, 0.5 teaspoon black pepper powder, 0.25 teaspoon asafoetida (hing), 4 tablespoons lemon juice, and 2 tablespoons jaggery powder or granulated sugar to the blender.
- Add 0.5 cup from the 6 cups chilled water to the blender. Blend all ingredients into a smooth paste. If needed, add a little more water to help it blend without making it too thin.
- Pour the blended paste into a large pitcher or bowl. Add the remaining 5.5 cups chilled water to the pitcher and mix well.
- Taste the Jaljeera and adjust seasonings if necessary. You can add more salt, lemon juice, or jaggery/sugar according to your preference.
- Using a fine-mesh sieve, strain the Jaljeera into another pitcher or serving container to remove any fibrous bits, pressing down on the solids to extract all liquid. Discard the strained solids.
- To serve, place 2 ice cubes in each of 4 serving glasses. Pour the prepared Jaljeera into the glasses.
- Garnish each glass with 1 thin lemon slice and 1 sprig fresh mint.