CURDS & CREAMS
Mangoes 3
Milk 1 cup
Peel mangoes and remove the pulp. Mash the pulp well with the hand or blend coarsely. Add milkmaid and cold milk. Chill well and offer.
Vanilla ice-cream- 2 scoop
Lemonade-1 glass
sugar-2 tsp
Squeeze juice out of the pineapple and add sugar. Add lemonade. Put a scoop of vanilla ice cream in sharbat glass, pour juice over it and serve.
1/4 pint water
21/2 oz sugar
1/2 oz almonds powder
1/2 oz pistachio powder
5-6 cardamoms, powdered
Few flakes of saffron
1 tbsp rose water
Mixed all the ingredients well. Add almond and pistachio powder to the Sharbat. Serve chilled with crushed ice. Decorate with fresh rose petals.
Mint Leaf paste - 1/2 teaspoon
Coriander Leaf paste - 1/2 teaspoon
Green chilly paste - 1/2 teaspoon
Cumin powder - 3/4 teaspoon
Coriander powder - 1/2 teaspoon
White mustard seed powder - 3/4 teaspoon
Black pepper, ground - 1/2 teaspoon
White pepper, ground - 3/4 teaspoon
Sugar - 3 teaspoons
Tomato sauce - 1 teaspoon
Chat salt (bit nun) - 1/2 teaspoon
Normal salt - 1/2 teaspoon (to taste)
Borhani is a traditional yogurt drink served at weddings and special occasions. Fry all the seeds before grinding into paste, to get their full flavour. Add 1/2 to 1 glass (normal) of water, depending on thickness of yoghurt, and beat until smooth. Strain the mint leaf paste, chilli paste, and coriander powders together with a few teaspoons water and mix into yogurt. Add the remaining ingredients, mix well, chill and serve.
1 cup Plain yogurt
10 to Mint leaves
1 tsp Chat masala
Black Salt, a pinch
Blend the yogurt, pineapple and mint leaves in blender. Add black salt and chat masala to taste. Serve over ice with mint leaves.
Black salt according to taste.
Salt according to taste.
Sugar- 1/2 tbls
Chat Masala-1/2 tbls
Cumin powder- a pinch
Slit Green chillis-2
Coriander leaves-1 bunch
Mint Leaves- 1 bunch
Batter the curd. Churn mint leaves, green chilies and coriander leaves in a mixer. Add this mixture in the curd. Then add black salt, salt, sugar, chat masala and cumin powder and chill.
pinch of Black salt
2 green chillies
Salt to taste
Beat the curd till it becomes smooth (like butter milk). Add up to 1 cup of water as needed. Add the salt and black salt. Chop green chillies into small pieces and garnish chaaj with green chillies. Serve chilled.
Green chillies 4
Chopped coriander leaves, 4 tbsps
Cold water 6 cups
Ginger ½ inch piece
Curry leaves 4 sprigs
Sugar 2 tsps
A few mint leaves
Salt to taste
Grind the chillies, ginger, curry and coriander leaves. Add the curd, two cups water, salt and sugar. Beat in a mixer till frothy. Remove to a vessel and add the remaining water. Beat again. Keep in the fridge. When cold, serve with mint leaves. Serves four.
Sugar, 6 tbsps
Custard powder or corn flour, 4 tbsps
Orange extract or zest, to taste
Peeled orange segments for garnish
Bring the milk to a boil; add the custard mixture. Stirring continuously bring to a boil. Simmer for a minute and remove from the flame. Stir in the sweetener. Beat with a mixer or in a blender. Garnish and serve over crushed ice.
Banana (2 inch piece)
1 tbsp raw honey or 2 dates
A handful of fresh basil
1 cup Water
Place all the ingredients in a blender, starting with 1 cup of water, and adding more water after 1 minute to get desired consistency. Serve at room temperature or chilled.
Cinnamon - 1 stick
Cardamom - 2 tsps
Peppercorns - 5 to8
Almonds -1/4 cup
Cashews - 1/4 cup
Pistachio nuts (pista) - 1/4 cup
Melon seeds - 1/4 cup
Khus khus (poppy seeds) - 2 tsps (soak in water for 15 mins.)
Saffron - 1/2 tsp
Sugar
Grind the Cinnamon, Cardamom and Peppercorns to a fine powder. Boil the Almonds, Cashews, Pista, Melon seeds. Add soaked khus khus. Drain and grind all to a fine paste with a little warm milk. Add milk, saffron and sugar and heat till sugar dissolves. Add sugar to the milk, add the powdered spices, stir and remove from heat. Add the ground paste to the heated milk and stir well. Heat the milk for a few seconds. Serve warm or at room temperature.
2 cups yoghurt
1/2 cup water
3 tablespoons sugar
1 cup shaved or crushed ice
Gently roll the mango on the countertop to pulverize the flesh inside. Remove flesh, scraping inside of skin and taking all but the tough fibers. Put the mango, yogurt, water, ice and sugar into a blender and whip until frothy.
2 scoops Yoghurt
1 splash Lemon juice
8 handfuls Sugar
3 pinches Salt
1 squirt Rosewater
Mix all ingredients together in a blender.
3 tsp sugar
Cardamom powder
3 small cce cubes
100 Gms Vanilla ice cream
3 tsp Butter
Grind yogurt in the mixer, add sugar and cardamom powder and vanilla ice cream. Mix it thoroughly. Put butter and ice cubes on the top.
Green chilli 1
Curry leaves 2 sprigs
Sugar 1 tsp
A pinch of chilli powder
Carrot 100 g
Ginger ¼ inch
Chopped coriander leaves 1 tbsp
Water 4 cups
Salt to taste
Peel and grate the carrot. Put all the ingredients in the mixer with two cups of water. Beat well till frothy. Remove half to a vessel. With the remaining lassi and two cups of water, beat again till frothy. Add to the first half. Stir well. Pour into glasses over crushed ice and garnish with grated carrot. Serves four.
1/2 cup water
3 ice cubes
2 tsp sugar
2 tblsp fresh lime juice
1/4 tsp salt, dash nutmeg
Puree the yogurt, water, ice sugar, lime, and salt in a blender until smooth and bubbly and the ice cubes crushed. Pour into chilled glass, sprinkle nutmeg on top.
2 cups fresh mango pulp
1 cup cold water
16 tablespoons sugar
1 teaspoon lemon juice
Blend yogurt, mango pulp, water, sugar and lemon juice together and refrigerate. Serve over crushed ice.
2 cups water
1 teaspoon rosewater
6 tablespoon sugar
8 tablespoon mango pulp
Place all ingredients in a blender and blend for 30-60 seconds. For a thicker lassi, add more yogurt and a bit more mango. For a speedy beverage, canned mango works well.
3 oz. melon flesh
1/2 tsp ground ginger
1-2 tblsp sugar
ice cubes
scant 1 cup water
Put all ingredients into blender and blend until mixture is frothy. Pour into a tall glass and serve with more ice, if desired.
1 tbsp. sugar
1/2 tsp. cardamom
8-10 strands saffron
2 drops vanilla essence
1/2 cup crushed ice
1 tsp. hot milk
Soak saffron in 1 tsp. and rub till dissolved. Mix sugar in curds till well dissolved. Just before serving combine all ingredients. Whip well with a hand or electric beater. The lassi is ready when it is light and frothy. Serve well chilled.
1 tbsp. sugar
1/2 tsp. cardamom
2-3 Pistas (Pistachio nuts)
2 drops pista essence
1/2 cup crushed ice
1 tsp. hot milk
Make coarse powder of pista Mix sugar in curds till well dissolved. Just before serving combine all ingredients. Whip well with a hand or electric beater. The lassi is ready when it is light and frothy. Serve well chilled.
2 tbsp Sugar
1 cup Crushed Ice
1 tsp chopped Almonds
Mix the yoghurt and sugar thoroughly. Add crushed ice. Mix well and pour into in glasses. Sprinkle some almonds on top.
salt and pepper to taste
Sugar to taste
1 pint iced water
Beat the yoghurt until smooth and add 1 pint iced water. Add salt and pepper and sugar to taste. Very simple.
Milk, 2 cups
Sugar 1/3 cup
Cashewnuts 1/4 cup
Cream or vanilla ice cream, ½ cup
Water 1 cup
A few drops of rose and almond essence
For caramelised almonds:
Chopped almonds 1/4 cup
Sugar 1/4 cup
Soak the almonds and cashewnuts in water for some time. Peel the almonds and grind along with cashew to a smooth paste. Add the milk, water and sugar. Put in a blender and beat till frothy. Add the cream or ice cream and both the essences. Mix once more and pour in tall glasses and garnish with crushed caramelised almonds. Served chilled. To make caramelised almonds, add one tablespoon of water to the sugar and boil till light brown. Add the chopped almonds. Stir and remove from fire. Pour into a greased plate. When cool, crush and sprinkle onto beverages, desserts, etc. Serves 6.
Milk 4 cups
Sugar 1/4 cup
Honey 3 tablespoons
Cream 1 cup
A few drops of rose essence
Soak the figs in one cup of water for four or five hours. Grind in a mixer till smooth. Add the milk, sugar and honey. Beat till frothy Add the cream and essence. Beat again. Serve ice cold. Serves 6.
Milk, whole (1/2 of total quantity desired)
Vanilla ice cream or unflavored frozen yogurt (1/4 of total quantity desired)
Cardamom, ground, to taste
Blend all ingredients to a frothy mix. Serve cold, with or without ice.
7 Tbsp Sugar
½ Cup Water
2 Cups Milk
1 Cup Vanilla Ice cream
¼ Cup unbeaten Double Cream or Heavy Cream
1 Tbsp Carob Powder
Crushed Ice
In a blender, blend mangoes, sugar, 1/2 cup wWater and set aside. In a small pan, mix decaf coffee, cocoa powder, 2 Tbsp water. Heat on medium for 5-10 seconds and stir continuously. Add this mixture to the blended mango, along with ice cream, milk and cream. Blend again till frothy. Serve chilled with crushed ice.
Sugar 1/3 cup
Flesh of 2 tender coconuts, grated (2 cups)
A few drops of rose essence
Chop the soft flesh of the coconut. Crush and extract ¾ cup of thick milk. Put the chopped flesh in the mixer. Add half the coconut water, and grind till smooth. Add the remaining water and sugar. Blend well. Add coconut milk and essence. Mix once again. Serve chill with crushed ice.
1 teaspoon powdered ginger
1/2 teaspoon teaspoon ground clove
1/2 teaspoon black pepper
1/2 teaspoon ground cardamom
1/4 teaspoon nutmeg powder
1/4 teaspoon cinnamon
Mix the spice together and use 1 pinch per cup of water when making tea. Tridoshic, but pitta can go easy on the black pepper and cloves.
1/3 teaspoon ground clove
1/4 teaspoon dill seed
1/4 teaspoon fenugreek seed
1 cup water
Boil the water and add the spices. Cover, turn off the heat and let sit a few minutes. Very calming for kapha types.
1/4 teaspoon Coriander
1/4 teaspoon fennel
1/4 teaspoon rose petals
1/4 teaspoon fresh cilantro
1 Cup water
Boil the water and add spices. Turn off the heat and cover. Let stand for 5 minutes. Strain And sweeten according to your constitution. Stimulates digestion. Very calming for pitta types.
1/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
1/4 teaspoon ajwan
1 cup water
Boil the water and add the spices. Turn off the heat and let sit for a few minutes. Sweeten according to taste. Very calming for vata types.
Tea was introduced to India by the British, and much is grown in West Bengal today. The devotees avoid drinking real tea because it contains caffeine, a stimulant that should not be taken. Fortunately, many non-caffeine herbal and fruit teas are available today, and many work nicely as a base for Chai (particularly the stronger herbals). Chai can also be made with no tea at all (see the Mint Chai recipe below).
Chai can be spiced with as varied a range of flavors as foods can, and unique masala chai recipes are found in all regions of the country. Most chai recipes call for a similar process whereby tea, milk, water, spices and sweeteners are boiled together, left to simmer, then strained and served. The chai recipe is adjusted by adding additional teabags, using various sweeteners or spice mixtures, and using various milk products. Popular chai recipes include the entire range of aromatic spices, along with cumin, garam masala, tamarind, peppercorns, ginger, bay, and poppy seeds.
2 cups whole milk
4 cups water
6 or 7 green cardamoms, ground
1 two-inch stick of cinnamon, or half a teaspoon of cinnamon powder
1-1/2 teaspoons freshly grated ginger
10 to 12 teaspoons of sugar, or to taste
1 to 2 teabags per cup
4 cups water
6 or 7 green cardamoms, ground
1 two-inch stick of cinnamon, or half a teaspoon of cinnamon powder
1-1/2 teaspoons freshly grated ginger
10 to 12 teaspoons of sugar, or to taste
1 to 2 teabags per cup
1/2 teaspoon fresh ginger,
chopped fine 1 3 pinches powdered ginger
3 pinches ground cardamom
1 stick cinnamon
2 pinches nutmeg powder
1 teaspoon coriander seeds
1 teaspoon cummin seeds
1/2 cup fresh mint leaves
1 tablespoon dried mint
3-4 whole cloves
3 cups water
1 cup milk
chopped fine 1 3 pinches powdered ginger
3 pinches ground cardamom
1 stick cinnamon
2 pinches nutmeg powder
1 teaspoon coriander seeds
1 teaspoon cummin seeds
1/2 cup fresh mint leaves
1 tablespoon dried mint
3-4 whole cloves
3 cups water
1 cup milk
4 cups water
2 cups whole milk
4 tablespoon butter
2 herbal teabags
Salt to taste
2 cups whole milk
4 tablespoon butter
2 herbal teabags
Salt to taste
Boil water. Add milk, butter, salt and teabags. Blend thoroughly, right in the pot. Keep lid on securely to trap fragrence. Serve hot.
2 1/2 cups of water
1 cinnamon stick
4 cloves
2 1/2 tsp teabags
3/4 cup sugar
1 1/2 cups tropical drink concentrate
1 lemon, sliced
1 small orange, sliced
1/2 cucumber, sliced
1 cinnamon stick
4 cloves
2 1/2 tsp teabags
3/4 cup sugar
1 1/2 cups tropical drink concentrate
1 lemon, sliced
1 small orange, sliced
1/2 cucumber, sliced
Bring the water to the boil in a saucepan with the cinnamon and cloves. Remove from the heat and add the teabags and allow to brew for 5 minutes. Stir and strain into a large chilled bowl. Add the sugar and the drink concentrate. Allow to rest until the sugar has dissolved and the mixture cooled. Place the fruit and cucumber in a chilled punch bowl and pour over the tea mix. Chill over night before serving. Makes 3 1/2 cups.
8 cups of water
16 cardomon pods (cracked)
16 black or mixed peppercorns
16 whole cloves
5 cinnamon sticks
6 slices of ginger root
16 cardomon pods (cracked)
16 black or mixed peppercorns
16 whole cloves
5 cinnamon sticks
6 slices of ginger root
Cover, bring to a boil, and simmer for approx. an hour. Add 3 cups of milk and bring to a near boil, then remove from heat. Add honey to taste. Serve warm.
Milk : 3 cups
Sugar : As required
Cardamom : 4
Peel carrots and steam them without chopping them. (You can leave them on top of a plate in the pressure cooker while cooking rice.) Add milk, sugar and cardamom to the carrots and mix them well in a blender. Keep it in the refrigerator and serve chilled or on ice.
Cinnamon powder
Crushed ice-1cup
Take the pomegranates and cut into halves. Scoop out the seeds and strain out the liquid through a strainer in a bowl. Add a few pinches of cinnamon powder and one cup of crushed ice. Stir well and serve.
Lemon juice-25 ml
Sugar-15 gms
Black salt according to taste.
Mint juice-2tbls.
Salt according to taste
Mint leaves 2 to 3
Mix watermelon juice, lemon juice, mint juice, sugar, black salt and salt and chill it in a refrigerator. Pour over ice and garnish it with mint.
Sugar, 1/3 pound
Water, 2-1/4 cups
Citric acid, 1 teaspoon
Apple green color, a pinch
Beat the bilimbi in a blender after adding 1/4 cup water. Strain the pulp through a sieve and set the juice aside. In another vessel boil the remaining water and the sugar along with citric acid (lemon or lime juice is good). Remove the matter that floats on the top of the syrup, using a spoon. When the sugar is completely dissolved, remove from the fire and add the juice of the Bilimbi. Bottle in clean sun-dried bottles when cool. This can be used as an effective thirst quencher, adding water in the ratio 1:3 (one part juice and three parts water).
1 Cups Water
2 Tbsp Sugar
6 Tbsp Sugar
Juice of one Lemon
300ml-Lemonade
A drop Green Food Colour
2 Tbsp Khas Khas
Crushed Ice
In a blender liquify the Grapes,2 Tbsp Sugar, and Water. Strain well and add 6 Tbsp Sugar, Lemon Juice, Lemonade, Colour and paste made from Khas Khas (poppy seeds) to the strained liquid. Blend again. Serve chilled with crushed ice and garnish the glass with grapes and mint sprig.
2 sweet limes
1-1/2 cups fresh pineapple cubes, chopped fine
a pinch of black salt
a few mint leaves
a pinch of pepper powder (optional)
3-4 cherries sliced
sugar and salt to taste
Extract the juice of oranges and sweet limes. Add the seasoning. Fill in tall juice glasses. Put a few pineapple cubes in each glass. Garnish with sliced cherries and mint leaves and offer.
Chopped orange peel 1/4 cup
Lemon grass 4 blades
Hot water 1 cup
Sweet lime juice 1-1/2 cups
Jaggery 1/4 cup
Put the orange peel and lemon grass in hot water. Cover and keep for 10 minutes. Strain and add jaggery and let it melt. When cool, add the orange juice, lemon and sweet lime juice. Keep chilled till serving time. Makes four glasses.
6-7 oranges
juice of 2 lemons
1-1/2 cups sugar
a pinch of salt
Extract orange juice. Extract lemon juice Separately crush, extract and strain pineapple juice. Chill all the three juices separately. Just before serving mix all the juices together. Add salt and sugar and stir well. Offer with orange iced balls in each glass.
24 oz frozen concentrated apple juice
1/2 gallon ginger juice
Enough water to fill up to 1/2 gallon
1/2 cup finely ground fresh black pepper
Make 1/2 gallon ginger juice by high-speed blending 2 lbs. of ginger and the water. When available fresh fruit (with prana) is preferable to frozen concentrates. Mix all, blend well, serve over ice.
1/4 cup sugar
1/8 tsp. toasted and powered saffron threads
1 tsp dry roasted, crushed fennel seeds
1/4 tsp ground cardamon
3 cups water
Bake one large or 2 medium green mangos at 300 degrees for 30-40 minutes untill flesh is soft. Cool. Deseed and scrape out flesh. Puree in blender. Add water, sugar, saffron, cardamom and fennel. Strain through sieve. Add crushed ice and serve.
Sugar to taste
Black salt-1 tsp
Mint leaves- 1 bunch
Fried and powdered cumin seeds-1tsp
Burn the green mangoes over the gas oven. Boil mint leaves in three glasses of water and filter it. Mix the pulp of the mangoes, sugar, black salt, cumin powder and mint water and add ice to serve.
Pineapple juice -half glass
Ginger powder-half tsp
Ice cubes
Mix both the juices and add ginger powder and ice cubes, blend thoroughly and serve.
4 Tbsp-Sugar
2 cups Water
4 Tsp Rose Sherbet (rosewater)
Crushed Ice
Put Pomegranate seeds, sugar and water in a blender and blend well, then strain. Add Rose Sherbet and serve chilled on crushed ice. Decorate with fresh rose petals.
Sugar 6 cups
Water 6 cups
A few drops of green colour
Powder the cup of fennel seeds and dissolve in water. Boil for five minutes. Add sugar and simmer till the syrup is sticky (mild chasani). Remove from heat and strain. Add the colour. Cool and store in a bottle. Keep refrigerated. To make squash, fill half a glass with squash and top it with cold water. Stir well and serve. It has an excellent flavour and is very cooling.
Ginger 1 inch
Pepper powder 2 teaspoons
4 to 5 teaspoonful lemon juice
A pinch of salt
Add jaggery to 4 cups of water and stir continuously to dissolve. Crush ginger, add to liquid, then add pepper, lemon juice and salt. Strain and serve chilled or over ice.
2 cups sugar
1 orange
juice of 1 lemon
a few sprigs mint leaves
salt to taste
Peel and de-seed the watermelon. Cut one slice into ½ inch cubes, and cut the rest of the watermelon into large pieces. Extract orange juice. Put the large watermelon pieces, sugar and salt in a mixer. Add a few ice cubes and whisk for three to four minutes. Remove from the mixer. Add orange juice, watermelon cubes and lemon juice. Offer chilled on ice with mint.
Sugar to taste
Small bunch of Mint leaves
Soda or sparkling water, As required
Juice the limes or lemons and remove seeds and rough pulp. Add sugar to the juice. Add this squash mixture to soda and garnish with mint leaves. Serve on ice.
4 oranges
2-3 chikoos (sapota)
1 medium red guava
1 medium apple
sugar to taste
a pinch of salt (optional)
Peel, stone and cut the fruits. Put all the fruits along with salt and sugar in a juicer and extract the juice. Serve chilled in tall glasses.
Water 1/2 cup
Ginger juice 1/2 cup
Sugar 3/4 cup
Lemon juice 1/4 cup
Crushed ice 1 cup
Chilled water 2 cups (or a bottle of soda)
A few sprigs of mint and slices of orange
Prepare the ginger juice by blending a one inch piece of ginger with half a cup water and strain. Put the ginger juice, half a cup of water and the sugar into a vessel. Place on low heat till the sugar dissolves and then bring to a boil. Remove from heat and cool. Mix in the orange juice and lemon juice and keep chilled. To prepare orange melody, fill half a glass with prepared drink. Add the ice and fill with cold water or soda. Top each glass with a sprig of mint and a slice of orange. Makes 6 glasses.
12 cups of water
1 1/2 cups sugar
A pinch of saffron soaked in hot water (2 teaspoons)
1/4 teaspoon of cardamom powder
Squeeze the limes and mix all the ingredients. Add ice, if required, and serve.
Water as needed
Sugar to taste
A pinch of salt
1 tsp cardamom
Grated fresh nutmeg
Cook raw mangoes with enough water till done. When cool, scoop out the pulp from the raw mangoes and mash well. Dissolve sugar and salt well in 3/4 liter water. Add the raw mango pulp to it and stir well to ensure there are no lumps. Add cardamom and nutmeg powder. Serve chilled.
Water-6 cups
Powdered (confectioners) Sugar-half cup
Black Salt- one-fourth spoon
Crushed ice- 2 cups
Mix together tamarind paste, sugar and black salt. Add crushed ice, stir well and serve.
Salt and pepper to taste
Thinly sliced Lemon- 1
Mmint leaves-5 to 6
Tabasco sauce-1tsp
Vegetarian Worcestershire -1tsp
Wash tomatoes and cut into pieces, mash it in a blender. Strain, add the salt and pepper to the juice and refrigerate it. Pour the chilled juice in a cocktail glass. Add to it Tabasco sauce and Worcestershire sauce. Garnish it with mint leaves and sliced lemon and serve.
1-1/2 cups Orange Juice concentrate (frozen)
A few fresh strawberries and cherries
A few dry fruits
Mix all the ingredients in a blender and process till smooth. Add chopped fruits, chill and serve.
Cooking oil 1 tbsp.
Mustard seeds ¼ tsp.
Water 4 cups
Salt ¼ tsp.
Sugar 2 tbsp. for each cup of water
Chaunce the mustard seeds until they splitter. Add the mango, stir a little, and then add the water. Add salt, and let it boil. When half done, add sugar. Cook till the mango is done. Refrigerate and serve over crushed ice. To beat the heat, the consistency of the syrup is kept very thin. During cooler seasons, you can make the consistency thicker by adding less water than mentioned above. In case mango is not available, you may prepare the same with pineapple too. In that case, take half of a medium sized pineapple. Thinly slice it before adding to the cooking pan. You need to add more sugar (3 tbsp. per cup of water), in case you use pineapple.
Water- 3 1/2 cups
Sugar-1 tbls
Lemon juice-2 tbls
Salt according to taste
A pinch of black salt
Soak sattu in water, add sugar and stir well. Add lemon juice, salt and black salt and mix well. Keep it in refrigerator.
Cumin powder- 6 tbls
Citric acid-a pinch
Salt to taste
Sugar-1 tbls
Black salt-a pinch
Chat masala-1 tbls.
Lemon juice-1/2 tbls
Add cumin powder to water and mix citric acid, salt, sugar, black salt, chat masala and lemon juice. Stir well and refrigerate it. Pour in glasses, add lemon juice and serve.
½ tsp salt
1 tsp roasted Jeera (cumin seed)
2 small green chilies
¼ tsp garam masala
Tamarind water as needed
Wash and grind mint leaves and green chilies in a blender. Add salt, garam masala and roasted jeera. Add tamarind water and ice cubes. Garnish with mint leaves and serve chilled.
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