Ingredients:
Dry Pudina powder 40g
Roasted Cumin (Jeera) 40g
Black Pepper 20g
Citric Acid(Tatri) 30g
Ginger Powder(Sauth) 10g
Hing 2g
Badi Elaichi (cardamom) 4g
Black Rock Salt(Kala namak) 30 g
Salt 40g
Sugar 20g
Dry Coriander Leaves Powder 30g
Method:
Grind all ingredients together and make a fine powder.
You can keep this jaljeera powder in a airtight container upto 6 months.
Use:
Mix 1.5 teaspoon jaljeera powder with one glass child water.you can use some ice also and fresh mint leaves also.
Dry Pudina powder 40g
Roasted Cumin (Jeera) 40g
Black Pepper 20g
Citric Acid(Tatri) 30g
Ginger Powder(Sauth) 10g
Hing 2g
Badi Elaichi (cardamom) 4g
Black Rock Salt(Kala namak) 30 g
Salt 40g
Sugar 20g
Dry Coriander Leaves Powder 30g
Method:
Grind all ingredients together and make a fine powder.
You can keep this jaljeera powder in a airtight container upto 6 months.
Use:
Mix 1.5 teaspoon jaljeera powder with one glass child water.you can use some ice also and fresh mint leaves also.