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*This is a Herbal ingredient Using in south Asian countries.
-Wash and drain the coriander seeds, lightly dry roast the seeds for approximately five minutes (to bring out the essential oils, aroma and flavor).
-A variation to this recipe is to dry roast the coriander seeds with the black peppercorns.
-Add water,ginger and a litte bit of Asafoetida powder then allow to simmer, until the amount of water has reduced by half.
-Strain and pour into drinking glasses – serve hot/warm. Add jaggery (raw cane sugar)or honey to sweeten, according to taste.
