Jaljeera (Minty Cumin Lemonade) is very popular in northern India. Jaljeera is generally served with appetizers before a meal, Jaljeera is also drunk between meals. Some versions do not involve any added sugar. It has cooling properties, against the temperature of the region. In Hindi, “Jal” means water and “Jeera” means cumin. The cumin is a medicinal ingredient which aids digestion. The mint has a cooling effect. Black salt or rock salt acts as a digestive. The beverage form is essentially lemonade and Jaljeer’s powder, and is a popular summer drink in India. It is sometimes served as an appetizer, as it is intended to “startle” the taste buds.

Ingredients:

• ½ cup Mint Leaves

• ½ cup Coriander Leaves

• ½ tsp Ginger Paste

• 2 tsp Roasted Cumin Seeds Powder

• Pinch of Asafetida

• 1 tsp Black Salt

• 1 tsp salt

• ½ tsp chaat Masala

• ½ tsp Dry Mango Powder/Amchoor Powder

• 4-5 cup Chilled Water

• 1 Lemon Juice

• 1 tsp Sugar

• Namkeen Boondi for Garnishing

Method:

1. Blend the mint leaves with coriander leaves, ginger paste, cumin powder, pinch of asafetida, black salt, salt, ½ tsp chaat masala and dry mango powder in blender using a little water till the smooth paste.

2. Take a large bowl, add 4-5 cup chilled water, lemon juice and prepared smooth paste, mix well.

3. Strain the mixture using strainer, now Jaljeera is ready to drink.

4. Garnish with boondi and serve chilled.

Jaljeera (Minty Cumin Lemonade) Print Jaljeera is very popular in northern India. Jaljeera is generally served with appetizers before a meal, Jaljeera is also drunk between meals. Some versions do not involve any added sugar. It has cooling properties, against the temperature of the region. Author: Binjal Pandya Recipe type: Beverage Cuisine: Indian Ingredients ½ cup Mint Leaves

½ cup Coriander Leaves

½ tsp Ginger Paste

2 tsp Roasted Cumin Seeds Powder

Pinch of Asafetida

1 tsp Black Salt

1 tsp salt

½ tsp chaat Masala

½ tsp Dry Mango Powder/Amchoor Powder

4-5 cup Chilled Water

1 Lemon Juice

1 tsp Sugar

Namkeen Boondi for Garnishing Instructions Blend the mint leaves with coriander leaves, ginger paste, cumin powder, pinch of asafetida, black salt, salt, ½ tsp chaat masala and dry mango powder in blender using a little water till the smooth paste. Take a large bowl, add 4-5 cup chilled water, lemon juice and prepared smooth paste, mix well. Strain the mixture using strainer, now Jaljeera is ready to drink. Garnish with boondi and serve chilled. 3.5.3208

Jaljeera (Minty Cumin Lemonade) was last modified: by