Here is the recipe.
Ingredients to make around 3 cups of inji juice(I gues one person can have around 1/4 cup of juice on single serve. I have 1/2 cup. :-))
Fresh Ginger: 50gms(skin removed, washed and cut into medium sized pieces) Coriander seeds: 1 tbsp Jeera/Cumin seeds: 1 tsp Jaggery: 3/4th cup(or less broken into piece) Juice of one medium sized lemon Water: around 3 cups
ProcedureNote: This juice can be given to childern too(5 years and above). If giving only for adults, water and jaggery quantities can be decreased to get stronger juice/kashaayam. It can be refrigerated upto a day.
1. Soak coriander seeds and cumin seeds in water in a small bowl for half an hour.(add around 1/4 cup water or till the seeds are immersed) 2. After half an hour, drain water(don't throw the water) and grind the soaked seeds along with ginger in a mixer. 3. If needed add more water(drained water can be used for this) and grind until ginger and the seeds are ground well. 4. Strain the juice in a bowl. 5. Add more water(from the measured 3 cups) to the pup that remains in the strainer and strain again. 6. Do the same a couple of times more till the juice is completely removed from the pulp. 7. Add the rest of water(if you want it a bit strong reduce the water to 2 1/2 cups) 8. Add jaggery. After few minutes once the jaggery is dissolved completely, add lemon juice and stir once or twice and serve.
This is my entry to Sadhana and Muskaan's Home Remedies event.