Easy Jaljeera, Nimbu paani, watermelon cooler

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Masala

1 TSP jeera

½ TSP black pepper

¼ TSP ajwain

1 pinch hing

Other ingredients

1 CUP Mint leaves only

1 TSP chopped ginger

¼ CUP coriander stem

1 Nos lemon

1 TSP kala namak

1 TSP amchoor powder

2 TBSP thin sugar syrup

TOP UP

200 ml water /soda

Masala rim

1 PINCH Jeera powder

1 TSP Salt

½ TSP Red chilli powder

Roast all the ingredients of masala on a pan till aromatic

In a blender, blend together mint, ginger, coriander stem, lemon juice, kala namak, amchoor powder.

Transfer this in a bowl, add sugar syrup

Mix all the ingredients of rim on a plate

Line the glass rim with lemon wedge.

Coat the rim with masala.

For presentation add ice cubes in a glass put few spoons of blended puree top up with soda or water.

Watermelon cooler

1 BOWL Watermelon juice

½ CUP mint leaves

1 NOS lemon

1 TBSP rose syrup

GARNISH

½ TSP CHIA SEEDS/ SABZA

Mint leaves

In a bowl of water melon juice add mint leaves, lemon and rose syrup.

Soak chia seeds in a small cup of water

For presentation add ice cubes in a glass add mint leaves and chia seeds.

Top up with

Curry leaves nimbu paani

½ CUP curry leaves

1 TSP chopped ginger

1 NOS cucumber

1 NOS lemon

2 TBSP thin sugar syrup

½ TSP kala namak

½ TSP salt

Ice cubes

Garnish

Cucumber strips

Sliced lemon

Mint leaves

Peel cucumber, and reserve few peels with cucumber flesh for garnish.

In a blender, blend together curry leaves, ginger, cucumber slices, lemon, thin sugar syrup, kala namak and salt

Strain the cucumber seeds

For presentation

Add lots of ice in a glass, add cucumber strips, slices of lemon and mint leaves.

Pour the puree in the glass serve chilled.