Jeera paani masala
This recipe is called “Jeera paani masala” in
Hindi
This powder is commonly enjoyed mixed with water, but it can also be used as a tastemaker for various recipes.
Yield: 1½ cups
Ingredients:
¼ cup ground dried mint leaves
⅓ cup cumin seeds
½ cup dried mango or tamarind powder, sifted
1 tablespoon black cumin seeds
1 tablespoon ground ginger
1 tablespoon salt, or to taste
1 teaspoon dried cayenne pepper, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 teaspoon ground asafoetida
1 teaspoon vegetable oil
2 teaspoons ajwain seeds
2 teaspoons ground black salt
Directions:
In a moderate-sized cast-iron or non-stick wok or skillet, mix and roast the cumin seeds, black cumin seeds, and
ajwain seeds, stirring and swaying the pan over moderate heat until heated through approximately two minutes. Take the skillet off the heat. Allow to cool, then grind using a spice or coffee grinder till you get a fine powder.
Heat the oil in a small non-stick saucepan using moderate to high heat and Put in the asafoetida. It will sizzle upon contact with the hot oil. Swiftly put in the ground spice mixture and all the rest of the spices. Mix thoroughly and stir until heated through approximately two minutes. Allow to cool, then put inside an airtight vessel and place the vessel in a cool, dark place, for approximately thirty days at room temperature or approximately one year in a fridge.
