Thyme Seeds soup
Jwano, known as thyme in English, is considered to be one of the best sources of nutrients as it is rich in thymol oil that is proved to have antiseptic and anti-fungal characteristics. Besides these, thyme seeds also contain oils like carvacolo, borneol and geraniol and the seed also has potassium, iron, calcium, manganese, magnesium and selenium along with vitamin B-complex, beta carotene, vitamin A, vitamin K, vitamin E, vitamin c and folic acid.
One of the most popular sources of energy, thyme or jwanu is frequently used in Nepali kitchen and most commonly, it is used to make soup, locally known as jwanoko jhol that is good for health during, especially during sickness and weakness. Here is one of the many ways to prepare Jwanoko jhol in your own kitchen:
1 table spoon thyme seed
1 pinch cumin powder
½ table spoon finely crushed ginger
1 pinch asafetida (hing)
½ tea spoon turmeric
½ table spoon ghee
2 cups water
½ table spoon rice flour
First of all, heat the pan in the stove and add ghee to it when the pan is heated. Then, as the ghee melts, add hing, ginger and thyme seed and stir it well. Now, add turmeric, cumin powder, salt and rice flour and continue stirring without stopping. After two minutes, add water and bring to boil and leave it for about five minutes. Your jwanoko jhol is ready to be served. Serve the hot jwanoko jhol solely as soup or with rice.