Saunth ka paani


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This drinkor hot masala soup has medicinal value in monsoon for digestion.[hot drink especially for monsoon season with taste and medicinal effect]

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Saunth ka paani recipe - How to make Saunth ka paani


Cooking Time:    Total Time:    


FOR THE MASALA PASTE- 2 tbsp saunth powder [dried ginger powder],
1tsp coriander powder,
2tsp amchur powder,
½ tsp ajwain,
3 cloves,
1 whole red chilli,
5 whole black pepper corns,
1tsp, ground rock salt,
salt to taste
Other ingredient-1small hairh(digestive spice available in grocery shops)
FOR THE tarka -1tsp oil,
1tsp cumin seeds,
½ tsp asafetida [hing]
FOR TOPPING- 2tbsp, lemon juice,
1tsp besan boondi or boiled potatoes,-chopped into tiny pieces or fried breadcrumbs.
For garnishing-few mint leaves

  1. Grind all the ingredients of paste by adding required water. make a paste. sieve the paste to obtain smooth paste. add 4 cups of water and keep aside.
  2. For tarka – heat a pan. put oil, add asafetida [hing] and cumin seeds. after spluttering seeds add water with paste. bring a boil. add hairh and salt to taste. cook for 5minutes more. remove the hairh. serve hot in individual cups by adding lemon juice. garnish with besan boondi or boiled potatoes [cut into tiny pieces] or fried breadcrumbs.
  3. Garnish with mint leaves

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This recipe was contributed by rituaakash_001 on 11 Oct 2005

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