Ingredients with Measurements:
- 1 cup fresh methi (fenugreek) leaves, chopped
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup fresh coriander leaves, chopped
- 1/4 cup lemon juice
- 1/4 cup sugar
- 1/2 tsp black salt
- 1/2 tsp roasted cumin powder
- 1/4 tsp red chili powder
- 4 cups water
- Ice cubes
Special equipment needed:
- Blender or mixer
Step-by-step instructions:
1. Wash and chop the methi leaves, mint leaves, and coriander leaves.
2. In a blender or mixer, blend the chopped leaves with 1 cup of water until smooth.
3. Strain the mixture through a fine mesh strainer into a large pitcher.
4. Add 3 cups of water to the pitcher and stir well.
5. Add lemon juice, sugar, black salt, roasted cumin powder, and red chili powder to the pitcher and stir well.
6. Taste and adjust the seasoning as per your preference.
7. Add ice cubes to the pitcher and stir well.
8. Serve chilled in glasses.
Time:
Preparation time: 10 minutes
Cooking time: 0 minutes
Temperature:
Serve chilled
Serving size:
4 servings
Nutritional information:
Calories: 70
Fat: 0.5g
Carbohydrates: 17g
Protein: 2g
Sodium: 310mg
Fiber: 2g
Sugar: 13g
Substitutions for ingredients:
- If fresh methi leaves are not available, you can use dried methi leaves (kasuri methi) instead.
- If black salt is not available, you can use regular salt instead.
- If you do not have roasted cumin powder, you can dry roast cumin seeds and grind them into a powder.
Variations:
- You can add a pinch of chaat masala for extra flavor.
- You can add a few slices of ginger for a spicy kick.
- You can add a few drops of rose water for a floral aroma.
Tips and tricks:
- Make sure to wash the methi leaves thoroughly to remove any dirt or debris.
- Adjust the amount of sugar and lemon juice as per your taste preference.
- You can add more or less water to adjust the consistency of the shikanjvi.
- You can store the leftover shikanjvi in the refrigerator for up to 2 days.
Storage instructions:
Store in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Serve chilled, no reheating required.
Presentation ideas:
Serve in tall glasses with a sprig of mint or coriander leaves for garnish.
Garnishes:
- Mint or coriander leaves
- Lemon slices
Pairings:
- Spicy snacks like samosas or pakoras
- Light sandwiches or wraps
Suggested side dishes:
- Fresh fruit salad
- Vegetable salad
Troubleshooting advice:
- If the shikanjvi is too thick, add more water to adjust the consistency.
- If the shikanjvi is too sour, add more sugar to balance the flavor.
Food safety advice:
- Make sure to wash all the ingredients thoroughly before use.
- Store the leftover shikanjvi in the refrigerator to prevent spoilage.
Food history:
Methi shikanjvi is a popular summer drink in India, especially in the northern regions. It is believed to have originated in the Punjab region and is now enjoyed all over the country.
Flavor profiles:
Methi shikanjvi has a tangy and slightly sweet flavor with a hint of bitterness from the methi leaves. The black salt and roasted cumin powder add a savory and earthy flavor to the drink.
Serving suggestions:
Serve chilled in tall glasses with ice cubes and garnish with mint or coriander leaves.
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Region: Indian