Mint And Cumin Water Recipes

MINT AND CUMIN WATER

Steps:

• Put the mint, stalks and all, into a blender with the lime juice and blitz to a puree. Press the puree through a sieve into a bowl and discard the mint debris. Add cumin, salt and sugar, adjusting the quantities to suit your taste.
• Fill a tall glass with crushed ice, pour over the minty liquid and top up with soda or sparkling water. Garnish with a sprig of mint and a slice of lime to serve.

ROASTED BEETS WITH CUMIN AND MINT

Steps:

• Stir together lemon juice, cumin seeds, salt, and pepper in a medium bowl. Stir in oil and let stand while roasting beets.
• Put oven rack in middle position and preheat oven to 425°F.
• Tightly wrap beets in a double layer of foil and roast on a baking sheet until tender, 1 to 1 1/4 hours. Cool to warm in foil package, about 20 minutes.
• When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.
• Toss warm beets with dressing. Stir in mint just before serving.

SPICY TAMARIND WATER WITH MINT AND ROASTED CUMIN

Steps:

• 1. Soak the tamarind pulp in 1 cup water until softened, about 2 hours. Rub with clean fingers to release the pulp from the fibers and pass through a fine-mesh strainer or a food mill. Mix another cup water with the pulp in the strainer and extract some more pulp. Discard the fiber. Transfer the pulp to a jar.2. In a small spice grinder or processor, grind together the ginger, green chili peppers, and whole mint leaves. Transfer to a small bowl and mix well with lime (or lemon) juice to make a paste. Mix into the tamarind pulp.3. Place the cumin, cayenne pepper, and asafoetida in a small cast-iron skillet, and roast the spices over medium heat, stirring and shaking the skillet, until the spices are highly fragrant are a few shades darker, 1 to 2 minutes. Immediately mix into the tamarind pulp.4. Add the remaining water, black salt, salt, and sugar, and mix well. Taste, adjust the seasonings, and chill at least 2 hours to allow the flavors to develop. When ready, mix in the minced mint leaves and serve.VARIATION: A quick version can be made by mixing 2 to 3 tablespoons Minty Cumin-Water Masala (see Spices and Other Seasonings) into a glass of chilled water.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

JAL JEERA (INDIAN TAMARIND,MINT,AND CUMIN REFRESHER)

Steps:

• Bring water to a boil.Meanwhile break tamarind into large pieces and place in a bowl.Remove water from heat and pour over the tamarind.set aside to soak for 30 minutes.Strain through a fine mesh strainer,pressing on the pulp with the back of a spoon extracting as much as possible and discarding the seeds and remaining pods and reserving the tamarind water.
• Toast cumin seeds over medium heat until they pop.Remove immediately.
• Place all ingredients in a blender.Blend on high until well combined.You may strain if desired.serve chilled or over ice.