Saveur Magazine featured an article on the street drink vendors in Mambai, India.The article included a recipe for Jal Jeera Cumin-laced tamarind and mint cooler. Jal Jeera in Hindi means cumin water.
From the article.
"Jal Jeera, an exquisite tamarind drink spiked with lime and sugar, is infused with cumin and mint and seasoned with warming spices."
Tamarind pulp with some of the ingredients
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Jal Jeera Cumin-Laced Tamarind and Mint Cooler
lb tamarind pulp
5 cups hot water
2 tablespoons Sugar
1/2 tablespoon cumin seed; toasted
1 teaspoon black salt
1 teaspoon fresh lime juice
1/2 teaspoon red chile powder
1/8 teaspoon garam masala
10 large fresh mint leaves
tamarind pulp and the hot water into a bowl; let soak for 30
minutes,periodically mashing the tamarind with your fingers and freeing
as much as the pulp as possible from the fiber and seeds.
Working in batches, pour mixture into a strainer over a bowl. Press down on mixture until nothing but seeds and fiber are left in strainer. Discard solids.
To strained liquid, add sugar, toasted cumin seeds, black salt, lime juice, red chile powder, garam masala and 10 large fresh mint leaves; stir to combine.
Puree in a blender until smooth. Strain through a fine sieve into a pitcher and chill.
Serve over crushed ice.
Contributor: Saveur March 2007
Yield: 1 quart
** Exported from Now You're Cooking! v5.77 **