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Receta Tamarind Cooler (Jal Jeera)
by Global Cookbook

Tamarind Cooler (Jal Jeera)
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Ingredientes

  • 200 gm tamarind pulp
  • 1 Tbsp. cumin seeds
  • 1 tsp garam masala or possibly chat masala
  • 2 Tbsp. roughly minced fresh mint
  • 4 x cm piece of ginger minced
  •     Roughly minced fresh mint or possibly coriander

Direcciones

  1. Mash up the tamarind pulp roughly and pour over 1 pint of water.
  2. Leave to soak for 8 hrs or possibly overnight.
  3. Mash a bit more then strain off the liquid and throw away beans and fibres.
  4. Add in 800ml more water.
  5. Dry fry the cumin seeds in a small heavy pan till they give off a scent of incense.
  6. Allow to cold and grind.
  7. Stir into the tamarind liquid with the remaining ingredients.
  8. Leave to infuse for 3 hrs then strain to remove ginger and mint but not spices.
  9. Taste and add in more salt if you wish or possibly water if it is too strong and sharp.
  10. Serve chilled with roughly minced fresh mint or possibly coriander.
  11. Serves 4
  12. We came across this drink in India where it is served as an appetiser.
  13. Tamarind is a bean with a pulpy interior and a sharp fruity flavour.
  14. You can buy blocks of the pulp from oriental food stores and iarger supermarkets.
  15. Spice the liquid woth mint ginger and a "chat masala" blend much used In salads and cool dishes and available in indian shops.
  16. Failing which use garam masala.