Jal Jeera

Jal Jeera.

Jal Jeera is a famous North Indian beverage served during summer time. Jal means water and jeera means cumin. Mint leaves are blended with water and strained. The water is then mixed with cumin powder and other spices. Jal jeera is served cold with a hint of lime juice in it.
Makes: 2 Servings of Jal Jeera.

Ingredients:

Freshly Roasted Cumin Powder 1 tsp
Mint Leaves 10 – 15 Leaves
Black Pepper Powder 1/4 tsp
Black Salt a Pinch
Freshly Squeezed Lemon Juice 1 tsp
Salt to taste

Method of preparation:

Mix mint leaves with a cup of water.
Blend the mint leaves, strain and collect the water.

To the collected water, add the remaining ingredients and mix well.
Add around 2 glasses of water to dilute the above mixture.
Shake well and pour onto glasses having a handful of ice.
Serve jal jeera as a beverage.
Notes: Make sure to blend the mint leaves well to retrieve all the essence.

Suggestions: If the jal jeera is not spicy enough, add more pepper powder. For more tangy flavor, add amchur powder or add more lemon juice.
Variations: You can also add a small piece of ginger while adding the mint leaves for more heat.
Other Names: Jal Jeera. Jhal Jeera, Cumin Mint Drink.

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Chaat Chutneys

Red chutney, Green chutney and Tamarind chutney.

Chaat is a form of savory snacks generally served at road side carts or stalls in India. Chaat is generally served with various chutneys. Green chutney is made of fresh herbs like mint and cilantro leaves. Tamarind dates chutney is tart and sweet chutney made of tamarind pulp, dates or jaggery. Red chutney is spicy and hot which is made of dried red chiles and garlic cloves.
Makes: 1/2 – 1 Cup of Red chutney, Green chutney and Tamarind chutney

Ingredients:

Green Chutney:

Mint Leaves 1 1/2 Cups packed
Cilantro Leaves 2 Cups Packed
Garlic 2 Cloves (optional)
Green Chiles 3 – 4
Lemon Juice 1 tbsp
salt to taste

Tamarind Chutney:

Tamarind 4 inch Sized Ball
Pitted Dates 4 (optional)
Jaggery 1 inch Block
Ginger 1 inch Piece
Cumin Powder 1/2 tsp
Red Chilli Powder 1/2 tsp
Salt to taste

Red Chutney:

Whole Red Chiles 6
Garlic 6 – 9 cloves
Salt to taste

Method of preparation:

Thoroughly clean and wash mint and cilantro leaves.
Remove any hard stalks and roughly chop both mint and cilantro leaves.
Remove stems, wash and roughly chop green chiles.
Peel and chop garlic cloves.
Grind all the green chutney ingredients into smooth paste adding enough water for the green chutney.

Soak tamarind in a cup of hot water and extract all the thick pulp.
Roughly chop the dates.
Peel and mash the ginger.
Heat half a cup of water in a sauce pot, add tamarind extract, dates, ginger and jaggery.
Cook till dates turn soft and jaggery dissolves.
Cool the tamarind mixture to room temperature.
Grind it along with cumin, red chile powder and salt into smooth paste.

Remove stems, break the red chiles and soak them in warm water for 10 – 15 minutes.
Peel and roughly chop the garlic cloves.
Grind soaked red chiles, garlic cloves and salt into smooth paste adding sufficient water for the red chutney.

Serve the red chutney, green chutney and tamarind chutney with the chaat or deep fried snacks or fritters.
Notes: Store tight these red chutney, green chutney and tamarind chutney in a jar and refrigerate for a week or two.

Suggestions:Make sure to adjust the consistency of the chutneys with more or less water.
Variations:Chaat masala and black salt is adding in chutneys according to preference.
Other Names:Chaat Chutney, Red chutney or Garlic Chutney or Lal Chutney, Hari Chutney or Green chutney or Cilantro Mint Chutney or Mint Coriander Chutney, Tamarind chutney or Tamarind Dates Chutney.

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