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Jeera Pani PDF Print E-mail
Written by Yorky   
  • 2 tblsp Cumin seeds
  • 570 ml Water
  • 3 Dried red chilies
  • 15 gm Mint leaves, chopped
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tblsp Lemon juice

Heat a heavy based pan and dry roast the cumin seeds until a shade darker. Crush the seeds lightly.

Bring the water to the boil in a saucepan. Add the cumin seeds, chilies, mint, salt and sugar. Cover and simmer for 15 minutes. Stir in the lemon juice and remove from the heat.

Allow to cool and strain.

Add a measure of vodka for an extra kick.
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