I am big fan of fennel seeds. One thing you'll definitely find in my purse is fennel seeds. Fennel seeds are not just mouth freshener; they have medicinal uses as well and are very helpful for our gastrointestinal system. My dad used to drink fennel seeds water every morning to help relieve some acidity problems.
Use fennel seeds in tadka for the Dry aloo subji, it will be super flavorful. Fennel seeds powder can be used to in spice cake for a unusual kick in the taste.
This is the recipe for my favorite drink in hot summer days. I usually soak fennel seeds in water overnight but if you don't want to wait whole night, you only have to soak them in water for a couple of hours for similar flavor. I also prepared ginger and mint infused syrup in advance and to my surprise they taste delicious together.
-- For Mint-Ginger Syrup
1 cup Sugar
2 cups Water
1 tbsp Ginger, grated
10-12 Fresh Mint Leaves
1. Combine all ingredients in a small saucepan. Bring to a boil on over medium-high heat, stir occasionally. Reduce the heat and simmer until the sugar is completely dissolved and the syrup is slightly thickened.
2. Let it cool completely, and pour this syrup through a sieve into jar.
-- For Fennel Cooler
1. Soak 4-5 tbsp of fennel seeds in 2 cups of water for 3-4 hours or overnight. And pour this water through a sieve into the bowl. Discard seeds.
1/2 cup Fennel Seeds Water
1/4 cup Mint-Ginger Syrup or to taste
1/4 tsp Sea Salt
1 cup Sprite
2-3 Fresh Mint Leaves
3-4 Ice Cubes
1 tbsp Lemon Juice
Pinch of Black Salt
1. Blend all ingredients in the blender.
2. Serve chilled.