If you are the 80s and 90s kid you probably loved that matka (earthen pot) wrapped with a red wet cloth from which the cool jaljeera was poured. This elixr went straight into glasses, topped with some boondi and mint. As you gulped down, you feel the cooling sensation ride down to your belly against the scorching sweaty tropical sun. So now to make it cool for 2020.
Jaljeera is a combination of mint, citrus, mango, and some spices. This tangy combination brightens up your tastebuds against the heat dulled brain. Due to the excellent digestive nature of cumin and the herbs, it is a useful digestive aid. Usually, this mix is freshly ground and added to lemonade which is then chilled naturally in the matkas. With the current fast-paced needs, it is great to have this as an instant mix. There are some good ones available in the market, but it is so easy to make at home, so why not!! In the recipe card below, is the detailed instructions.
Now to the current experiment
As the mercury in the southern hemisphere has begun to rise we are slowly moving away from regular tea time to juice times. Since I made a fresh batch of jaljeera mix, the experiment was the way to go. We had a lovely bunch of fresh purple grapes, so here we are with a simple one to share. Grapes are sweet little packets that I rely on a lot as a dessert. With loads of Vit K and C, they are handy and a snack too. get that bunch and keep experimenting. With the leftover grapes, don’t miss to make some grapes salsa to over the apple nachos – Click here to snack healthier.
Looking for more summer solutions?
I am sure you will find some lovely solutions for the summer heat on the blog. For a quick search, I am leaving you a few of my top ranking summer thirst quenchers.
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Fresh grapes jaljeera
make your own jaljeera mix and keep this chilled summer drink ready.
Jaljjeera spice mix ingredients
- 4 tsp cumin seeds
- 1 tsp fennel seed
- 2 cloves
- 1 black cardamom
- 5 tsp dry mint
- 1 tsp dry ginger powder
- 1 tsp amchur ( dry mango powder)
- 1/8 tsp citric acid
- 1/4 tsp Asafoetida powdered
- 1 tsp Rock salt
- 1 tsp black salt
grapes jaljeera ingredients
- 2 cups grapes
- 1 cups ice cubes
- 2 cups drinking water
- 10- 12 mint leaves
for the jaljeera spice mix
- Set a heavy pan to medium heat and gently roast, cumin seeds, fennel seeds, cloves and black cardamom till they are fragrant and easy to pulse.
- Cool this and add it to a coffee grinder with dried mint leaves, mango powder, asafoetida, ginger powder, citric acid, rock salt and black salt
- Powder it into a fine mix.
- Sieve so that you get the fine powder. Store this powder in an airtight jar for use as needed.
for the grapes jaljeera beverage
- Into the blender add the grapes, the ice cubes, the water, a tsp of the jaljeera mix and 10-12 mint leaves.
- Blend till they are smooth. Serve in tall glasses ready o a hot day.
- Add more jaljeera powder if you like a stronger flavour.
- Add a few peppercorns to the jaljeera mix as you roast the spices if you like an aftertaste of spice that lingers on.
Tried this recipe?Let us know how it was!