Jaljeera
Medium
5 minutes
Highball
Soft Zero Proof
Jaljeera
Medium
5 minutes
Highball
Source: Elixiary Curated Collection
Ingredients
- Mint leaves1 bunch
- Coriander leaves1 bunch
- Ginger1/2 teaspoon
- Roasted cumin powder3 teaspoons
- Dry mango powder (amchoor)1 teaspoon
- Black pepper1/4 teaspoon
- Asafoetida (hing)1 pinch
- Black salt1/2 teaspoon
- Rock salt (sendha namak)1/2 teaspoon
- Salt1/2 teaspoon
- Sugar1 teaspoon
- Lemon juice2 tablespoons
- Water (chilled)4 cups
Instructions
- 1Dry-roast a pinch of asafoetida until fragrant.
- 2Grind the roasted asafoetida with mint leaves, coriander leaves, and ginger to a fine paste.
- 3Add chilled water, roasted cumin powder, dry mango powder, black pepper, black salt, rock salt, salt, and sugar to a large bowl.
- 4Mix well.
- 5Stir in lemon juice.
- 6Strain to remove any solids.
- 7Pour over ice.
- 8Garnish with boondi.
Pro Tip
- Serve chilled.
- Serve in a tall glass.
Garnish
1 handful Boondi (for garnish)
Tags
Style New Era
Flavor Sour
Flavor Herbal
Serve Long
Occ Brunch
Ingredients
- Mint leaves1 bunch
- Coriander leaves1 bunch
- Ginger1/2 teaspoon
- Roasted cumin powder3 teaspoons
- Dry mango powder (amchoor)1 teaspoon
- Black pepper1/4 teaspoon
- Asafoetida (hing)1 pinch
- Black salt1/2 teaspoon
- Rock salt (sendha namak)1/2 teaspoon
- Salt1/2 teaspoon
- Sugar1 teaspoon
- Lemon juice2 tablespoons
- Water (chilled)4 cups
Instructions
- 1Dry-roast a pinch of asafoetida until fragrant.
- 2Grind the roasted asafoetida with mint leaves, coriander leaves, and ginger to a fine paste.
- 3Add chilled water, roasted cumin powder, dry mango powder, black pepper, black salt, rock salt, salt, and sugar to a large bowl.
- 4Mix well.
- 5Stir in lemon juice.
- 6Strain to remove any solids.
- 7Pour over ice.
- 8Garnish with boondi.
Pro Tip
- Serve chilled.
- Serve in a tall glass.
Garnish
1 handful Boondi (for garnish)
Tags
Style New Era
Flavor Sour
Flavor Herbal
Serve Long
Occ Brunch
