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Garmi ka Dost, Jal-Jeera with Imli: A Refreshing Summer Treat!

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Chef Curry Do’pyaza

Garmi ka Dost, Jal-Jeera with Imli: A Refreshing Summer Treat!

Namaste and Adaab, my dear food-loving friends! Chef Curry Do’pyaza here, back in your kitchens and hearts with another delicious recipe that will tantalize your taste buds and cool you down in this scorching heat. Today, we’re diving into the world of Jal-Jeera with a tangy twist of Imli (tamarind).

Jal-Jeera is more than just a drink; it’s a beloved summer cooler, a digestive aid, and a nostalgic reminder of childhood for many of us. You’ll find it flowing freely during Holi celebrations, at Diwali gatherings, and especially during those long, hot summer afternoons. It’s the perfect welcome drink, a refreshing palate cleanser, and a guaranteed crowd-pleaser.

A Sip of History

The story of Jal-Jeera is as old as the spice trade itself. Its roots lie in the ancient Indian practice of using spices for both flavor and medicinal purposes. Jeera (cumin) is the star of the show, known for its cooling and digestive properties. Over time, different regions added their own flair, resulting in the diverse and delicious Jal-Jeera recipes we enjoy today. My version includes Imli, a tangy addition that elevates the drink to a whole new level of deliciousness!

Recipe Time!

Let’s get down to business. This recipe is super easy and requires minimal effort.

  • Preparation Time: 15 minutes
  • Cooking Time: 5 minutes (mostly for boiling the tamarind)

Ingredients:

  • 1 cup Imli (Tamarind pulp)
  • 2 cups Pani (Water) (for soaking tamarind)
  • 2 tablespoons Jeera (Cumin seeds)
  • 1 tablespoon Saunf (Fennel seeds)
  • 1 teaspoon Ajwain (Carom seeds)
  • 1 inch Adrak (Ginger), roughly chopped
  • 2-3 Hari Mirch (Green chilies), chopped (adjust to your spice level)
  • 1/2 cup Pudina (Mint leaves)
  • 1/4 cup Dhaniya (Coriander leaves)
  • 1 tablespoon Kala Namak (Black salt)
  • 1 teaspoon Lal Mirch Powder (Red chili powder)
  • 1/2 teaspoon Hing (Asafoetida)
  • 2 tablespoons Nimbu ka Ras (Lemon juice)
  • 4 cups Thanda Pani (Chilled water), for serving
  • Boondhi (Fried Gram Flour Balls) for garnishing (optional)
  • Ice cubes for serving

Let’s Cook!

  1. Soak the Imli: In a bowl, soak the imli in 2 cups of warm pani for at least 30 minutes. This will soften the pulp and make it easier to extract the flavor.
  2. Extract the Imli Pulp: After soaking, mash the imli with your hands to separate the pulp from the seeds and fibers. Strain the mixture through a sieve to get a smooth, thick tamarind extract.
  3. Roast the Spices: In a small pan, dry roast the jeera, saunf, and ajwain over medium heat for 2-3 minutes, until fragrant. Be careful not to burn them! Let them cool slightly.
  4. Make the Paste: In a blender or food processor, combine the roasted spices, adrak, hari mirch, pudina, dhaniya, kala namak, lal mirch powder, and hing. Add a little pani (about 1/4 cup) to help it blend into a smooth, vibrant green paste.
  5. Combine Everything: In a large pitcher, combine the imli extract, the green paste, and nimbu ka ras. Mix well.
  6. Add Chilled Pani: Add the 4 cups of thanda pani to the pitcher and stir until everything is well combined. Taste and adjust the seasoning if needed. You might want to add more kala namak or nimbu ka ras to your liking.
  7. Chill and Serve: Refrigerate the Jal-Jeera for at least an hour to let the flavors meld. Serve chilled with ice cubes and a sprinkle of boondhi, if desired.

Chef’s Tips for the Perfect Jal-Jeera:

  • Roasting the spices: Roasting the spices brings out their aroma and enhances the flavor of the Jal-Jeera. Don’t skip this step!
  • Kala Namak is Key: Kala Namak gives Jal-Jeera its distinctive salty and tangy flavor. Don’t substitute it with regular table salt.
  • Adjust the Spice: Feel free to adjust the amount of hari mirch to suit your spice preference.
  • Fresh Herbs are Best: Using fresh pudina and dhaniya will give your Jal-Jeera a bright and refreshing flavor.

Cooking Variations:

  • Gas Stove: The traditional method, perfect for roasting spices and boiling tamarind pulp.
  • Induction Stove: Works just as well as a gas stove for roasting and boiling.
  • Microwave: You can soften the tamarind in the microwave. Place the tamarind and water in a microwave-safe bowl and heat for 2-3 minutes.
  • Pressure Cooker: You can pressure cook the tamarind with water for 2 whistles to soften it quickly.
  • Air Fryer: You can roast the spices in the air fryer for 2-3 minutes at 350°F (175°C).

Nutritional Information (approximate, per serving):

  • Calories: 50-70
  • Carbohydrates: 10-15g
  • Protein: 1-2g
  • Fat: 1-2g
  • Fiber: 2-3g

Jal-Jeera is a good source of Vitamin C (from tamarind and lemon), and it aids digestion thanks to the spices.

Serving Suggestions:

  • Serve as a refreshing welcome drink.
  • Pair it with spicy snacks like samosas or pakoras.
  • Enjoy it after a heavy meal to aid digestion.
  • Take it with you in a thermos on a hot day.

So there you have it, my friends! A simple yet incredibly flavorful recipe for Jal-Jeera with Imli that will transport you to the sunny streets of India with every sip. Now, go forth and create this magical elixir in your own kitchens. Share the joy and refreshing taste of this drink with your family and friends. I promise, they’ll thank you for it!