Zeera pani
Jiho Kim's India
serves 4
100g tamarind
600ml print water
2 teaspoons cumin seeds
1 teaspoon paprika
4 teaspoons salt
2 teaspoons sugar
soak the tamarind overnight in the water. strain and add the remaining ingredients and the lemon juice. mix well and refrigerate for 2 hours. to fill gol guppas make a small hole in the top of each one with a finger and arrange on a dish. pour the zeera pani into each and serve immediately.