Ingredients
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¾ teaspoon cumin seeds
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½ teaspoon ajwain
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1 teaspoon fennel seeds
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1 tablespoon black salt
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800 ml black grape juice
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1½ tablespoons tamarind pulp
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Crushed ice
Directions
Steps
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1
Done
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Place a shallow pan over medium heat, add the cumin, ajwain, and fennel, and roast for 2 minutes or until fragrant. Let cool and transfer to a spice grinder. |
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2
Done
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Pour the black grape juice into a jug; add the ground spices and tamarind pulp and stir well. |
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3
Done
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Add crushed ice and stir. Pour into individual glasses and serve cold. |
