Aam Panna/ Spiced Raw Mango Drink

Aam Panna is a typical Indian Summer Thirst quencher. Nothing more satisfying than a chilled glass of Aam Panna in summers.  It is made from green mangoes and it is used as a tasty and healthy beverage to fight against the intense  summer heat. There are many variations available of Aam panna. Some people make it with Sugar, ginger, mint and lots more., but I made this Panna is very simple.  Prepare  this Aam Panna to the beat the heat in summer.

Ingredients

Raw Mangoes                       3 No.

 Roasted Cumin seeds         2 Tsp.

Sugar                                   1/2 cup or as per your taste

Black pepper                        ¼ Tsp.

Black Salt                             To Taste

Salt                                       a  pinch

Mint                                      1 Tsp. (Optional)

Crushed Cardamom              1 no.      

Water                                  approx. 4 glasses

Ice cubes                             1 cup

Method:

• Pressure cooks the mangoes till soft. Peel the mangoes and squeeze the pulp out of them. Discard the pits.
• Combine black salt, black pepper, sugar, roasted cumin; cardamom and mint leaves in a processor give it a good swirl, till they are powdery and smooth. Add the mango pulp to this and puree it till smooth.
• Add   chilled water with some ice cubes in it and blend it well. Pour this into Jug and refrigerate it.
• Pour the Aam Panna into the glasses and serve with ice cubes.

Note:

•  You can store this ground mango puree in a clean  bottle and keep it in a refrigerator. Do not use water in the syrup.

To prepare the Aam Panna:-

• Take 3 tablespoon of Aam Panna syrup in a serving glass. Put chilled water and ice cubes and serve.

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Sweet Potato Podimas

They are high in vitamin B6 and a good source of vitamin C. Since sweet potatoes have a low glycemic index, they can be consumed by those suffering from diabetes, without any apprehensions. Though the preparation of Podimas is simple, the taste is marvelous.

Ingredients

Sweet Potato

 Medium size Sweet Potatoes         3 Nos.

Finely chopped green chilies           3 no.

Grated ginger                               1 Tbsp.

Salt                                             to taste.

Turmeric powder                           1/8 Tsp.

Lemon Juice                                  1 Tbsp. 

For Seasonings: 

Coconut Oil –                               1 Tbsp.

Mustard                                       1 Tsp

Udad dhal                                    1 Tbsp.

Channa dhal                                 1 Tbsp.

Asafetida powder                           ¼ Tsp.

Finely chopped curry leaves            1 string

For Decoration

Chopped Coriander leaves                2 Tbsp.

Grated coconut                                2 Tbsp. 

Method:

• Wash  sweet potatoes .Cut into chunks and pressure cook for 1 whistle. Remove from the pressure cooker and remove the skin.
• Mash them and keep aside.
• Heat the oil in a frying pan, add mustard seeds, when the mustard begins to crackle add the other all seasonings and fry dhal till light brown.
• Now add the chopped green chilies, grated ginger, mashed sweet potato and salt.
• Let it cook for a minute in low heat. Now add lemon juice and grated coconut and mix it well.
• Garnish with coriander leaves.
• Serve hot with steam rice and Kuzhambhus.

White Peas Masala

Dry white peas masala is just like Ragada Patties masala. I had taken this peas masala in Thane , Bombay. I would never forget the taste. This warming vegetarian lentil dish is easy to make and perfect served with chapatti.

Ingredients For boilng Peas

Dry White Peas

Dry white peas                              1 cup

Water                                           2 cup

Soda salt                                       ¼ tsp.

Salt                                                ¼ tsp.

Ingredients for adding after peas are boiled

Ghee                                             1 tbsp.

Chili powder                                    1 tsp.

Coriander powder                            ¾ tsp.

Garam masala powder                     ½ tsp.

Amuchur powder                              ½ tsp.

Chopped Tomatoes                          ¾ cup

Ginger paste                                   1 tbsp.

Green chilies sliced                           2 no.

Curd                                                1 tbsp.

Water                                               1 -1 ½ cup.

Salt                                                  to taste

For Seasoning

Butter                                             1 tsp.

Cummin seeds                                 ½ tsp.

Bay leaves                                         1 no

  

For Garnishing

Finely chopped Cilantro                     few

Wedges of lime                              ½ no.

Tomato slice                                   1 no.

Chopped green chili slices                few

Method:

• Soak peas overnight with 1/8 teaspoon of soda bi carb. Next day drain the soda water and use fresh water and pressure cook the peas after adding little salt.
• Take a heavy bottomed vessel, add butter, splutter all seasonings and stir fry for few seconds.
• Then add chopped tomatoes, ginger paste,green chilies and fry.
• Now add all chili powder, amchur powder, garam masala powder, coriander powder and turmeric powder and fry again.
• When masalas are cooked ,add curd and cook till raw smells goes away.
• Add 3 cups of water and let it boil.10. Add the boiled peas when it starts boiling.
• Let it boil for about four to five minutes on low medium flame. Ensure that the curry is thick.
• Turn off the heat and Garnish with all above garnish ingredients.
• Serve hot with chapati, phulka, batura, bread.