Heat can be quite hard with all heat, humidity and continuous sweat. However, it is also the time of the year that we enjoy some deliciously fresh beverages, such as chicunji – classic Indian lemonade. Shikanji is a spicir upgrade for regular lemonade, which has an additional kick roasted jera powder, black salt and so on. Creating that right glass of shikanji is about creating the right balance in every component you use. If you fail, your wrinkle can be very sweet, very salty, too spring or even very blurred. Here are some common mistakes that avoid making that last glass of Chiunji.
There are 7 mistakes here that stand between you and the glass right Shikanji:
1. Using the ratio of water from wrong lemon
The key to an ideal wrinkleji is balanced with lemon juice with water. Very little lemon makes it flat, while too much makes it extremely sour. The ideal ratio is a medium -sized lemon water per glass of water for that perfect tang.
2. Not using cold water
Shikanji is the best ice-thunder, but many people make the mistake of adding room temperature water. Always use cold water or ice pieces to bring out those fresh tastes.
Also read: 5 refreshing wrinkles cuisine that will immediately win your heart
3. Splitting
An important component in traditional chickenji, black salt (Art salt) It increases the touch and gives it a street-style punch. Regular salt will not give you the same depth of taste. For the ultimate chicunji, use both black salt and regular salt.
Photo: Istock
4. Roasted cumin powder
One of the largest taste boosters in Chiunji is the roasted cumin powder (Roasted cumin powderLeaving this component well round, slightly rather than taste of smoke color makes the taste of the drink flat which gives it a special edge.
Also read: The seller takes almost bath in the soda, making this viral wrinkleji in Ajmer
5. Misdirect
Completing sugar can be a game-shineer. If the sugar is not dissolved properly, then there will be sugar crystals under your salty-tangi drink. Either dissolve the sugar crystal in the first warm water or use powder sugar for a quick mixture. Again, do not go overboard with sugar. Add a little before, dissolve it properly, and then add more if necessary.
6. Do not move or move well
Shikanji is not just about adding materials to a glass-it requires the appropriate mixture. Shake well to mix salt, sugar and spices evenly or shake it in a bottle.
7. Forgetting fresh mint leaves
While not always involved in traditional dishes, mint leaves add a fresh touch. By crushing them lightly before increasing the taste. Use fresh mint leaves instead of any dry or bizarre people stored in your refrigerator.
Avoid these common mistakes and your homemade chicunji will be the last summer drink – Tangi, fresh, cool and tasted.
