Raw mango is abundantly available in this season and a good way to enjoy the benefits of raw mango is Aam panna. Raw mango has several health benefits- it is a source of vitamin C and prevents summer indigestions. Raw mango is a rich source of pectin, which reduces after formation of stone. Aam panna is a remedy for heat exhaustion and heat stroke (Loo lag jaana).
Info compiled from Wikipedia :)
Ingredients-
2 medium-sized green mangoes
Sugar/jaggery – As per taste
Black Salt (Kala Namak) – 1 ½ tbsp
Freshly roasted and ground Cumin seeds - 1 tsp
pepper - 1 tsp
Mint leaves for garnishing (optional- I didn't have this)
Directions-
Peel the mangoes. Cut into 3, with flesh in 2 slices and the stone in one slice. Pressure cook for one whistle with half a cup of water. Let the pressure come off, allow to cool.
Squeeze pulp from the stones and discard them, Blend the pulp coarsely.
Pour in a vessel, add sugar / jaggery, cumin and pepper powder, salt. You can puree the mint leaves too, or use them as garnish. Store this in a clean bottle / jar. It will stay good for a couple of days in the fridge.
To make your aam panna drink-
Add 3-5 tbsps in a glass. Add some cold water. Serve with mint leaves as garnish and some ice cubes. This is also a good appetizer.
This is heading to 2 events-
Only Coolers and Mocktails at Simply sensational food, Check Pari's page here
and to Summer Coolers at Saffron Streaks
edit-
I also tried this by replacing sugar / jaggery with 2 tbsp litchi pulp. It tasted good too :)
Info compiled from Wikipedia :)
Ingredients-
 |
| blended raw mango |
Sugar/jaggery – As per taste
Black Salt (Kala Namak) – 1 ½ tbsp
Freshly roasted and ground Cumin seeds - 1 tsp
pepper - 1 tsp
Mint leaves for garnishing (optional- I didn't have this)
Directions-
Peel the mangoes. Cut into 3, with flesh in 2 slices and the stone in one slice. Pressure cook for one whistle with half a cup of water. Let the pressure come off, allow to cool.
Squeeze pulp from the stones and discard them, Blend the pulp coarsely.
Pour in a vessel, add sugar / jaggery, cumin and pepper powder, salt. You can puree the mint leaves too, or use them as garnish. Store this in a clean bottle / jar. It will stay good for a couple of days in the fridge.
To make your aam panna drink-
Add 3-5 tbsps in a glass. Add some cold water. Serve with mint leaves as garnish and some ice cubes. This is also a good appetizer.
This is heading to 2 events-
and to Summer Coolers at Saffron Streaks
I also tried this by replacing sugar / jaggery with 2 tbsp litchi pulp. It tasted good too :)
Cool Cool Cooler... this is a must for this summer:) Lovely post..
ReplyDeleteReva