Aam Panna (Raw Mango Drink)

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Scorching heat, the summer holidays, a chilled glass of a tangy and sweet Raw Mango drink that mum used to make before I headed out to play – all that and more is so synonymous with Indian summer season. This Raw Mango Cooler aka Aam Panna is a summer to-do in almost every Indian household. It reminds me of my childhood in every way. Being a mum of a 2.5 year old makes me relive my summer childhood days with my son with this cooler almost every day.

This thirst quencher is made with green raw mangoes along with spices and tastes absolutely delish. Make a huge batch and you won’t be surprised that it will get over so soon.

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RECIPE

INGREDIENTS: (For 6 – 8 people)

  • 3 medium sized Raw Mangoes, peeled and roughly chopped
  • 4 tbsp roasted cumin powder
  • 3/4 cup sugar (you can adjust this depending on your preference)
  • 12 – 15 fresh mint leaves + extra for garnishing
  • 1/2 tsp rock salt (optional)
  • 8 – 9 ice cubes
  • chilled water (according to the consistency you desire)

METHOD:

  • Take the chopped and desseded raw mangoes along with some water and pressure cooker it for 3 – 4 whistles or until its tender and cooked.
  • Once done, let the steam escape and let the mixture cool down completely.
  • Take all the ingredients – cooked mangoes, cumin powder, sugar, rock salt, ice cubes and fresh mint leaves along with some water and blend it to make a puree. (You can store this puree for a couple of days).
  • Take the puree, add some water (depending on the consistency you like for your drink), mix it well and serve in glasses.
  • Garnish with fresh mint leaves, roasted cumin powder and ice cubes and serve.

 

 

One Bowl Fresh Mango Salsa

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Mangoes and Mexican flavors – sounds lovely and oh so yum! Sometimes all you need is a wonderful assortment of fresh and seasonal produce to make something utterly delicious! Mango salsa has been our family’s summer fare when the market is full of ripe and raw mangoes. Whether it is weekend brunches or something fresh and simple for weeknights, this bowl of confetti like colors is a hit!

Yes, my entire family loves Mexican food especially salsa. Sometimes the usual salsa becomes commonplace and this is when fruit salsas come handy. Tangy, sweet and spicy, all loaded in a single bowl pairs well with nachos, tacos or as a relish! So before the mangoes are out of this season, make this amazing salsa for friends and family in just no time!

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RECIPE

INGREDIENTS: (For 2 – 3 people)

  • 1/2 cup raw mangoes, diced
  • 3/4 cup ripe mangoes, diced (I used Alphonso mangoes)
  • 1/2 cup red bell pepper, diced
  • 1/3 cup cilantro, roughly chopped
  • 1/3 cup onion, diced
  • 2 green chillis, deseeded and finely chopped
  • 1 1/2 tsp lemon juice
  • 1/2 tsp honey (optional)
  • salt, to taste
  • freshly grounded black pepper, to taste

METHOD:

  • In a bowl add ripe mangoes, raw mangoes , red bell peppers, onion, cilantro and green chillis and mix it well.
  • Now add lemon juice, salt and black pepper (and honey if the mangoes are too sour for your palate) and mix it well.
  • Keep it in the fridge for 10 – 15 minutes before serving.
  • Take it out and serve immediately and enjoy!

 

Raw Mango Curry (Kairi ki Lunjee)

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A major respite from the onslaught of the scorching heat is the availability of juicy mangoes. The grocery stores are now brimming with mangoes and practically every Indian household has plethora of it in their refrigerators. Be it kids or adults, everyone enjoys the king of fruits – mangoes. From salads to decadent desserts, smoothies to appetizers, this succulent fruit is so versatile as an ingredient that it almost enhances the entire dish.

I thoroughly enjoy having mangoes especially raw mangoes and langra (a variety of mango). It’s completely refreshing. I remember my school days when my mom used to give me kairi ka paani (aam panna) to quench my thirst amidst the sweltering Kolkata summers. Every meal had mango in one form of the other, be it aamras (mango pulp), chopped mangoes, mango cheesecake, sun-dried mango rolls, mango mousse or my favorite raw mango curry (kairi ki lunjee).

Raw mango curry is indeed a very simple recipe and you can store this curry for a week and serve it as an accompaniment. The aroma of the Indian spices and the sweet and sour taste makes me salivate and yearn for more. Have it hot, warm or cold cause its soothing and comforting!

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RECIPE

INGREDIENTS: (For 4 people)

  • 3 medium sized raw mangoes, peeled and chopped into big cubes
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp fenugreek seeds
  • 1 tsp fennel seeds
  • 1 tsp kalonji (Nigella sativa seeds)
  • 2 tsp vegetable oil/olive oil
  • 3/4 tbsp turmeric powder
  • 1 tbsp red chili powder
  • 1/2 tbsp coriander powder
  • 1 1/2 tbsp sugar
  • salt, to taste
  • cilantro leaves, for garnishing

METHOD:

  • In a saucepan, heat the oil. Once heated, add cumin seeds, mustard seeds, fenugreek seeds, fennel seeds and kalonji and wait till it pops.
  • Now add the chopped raw mango pieces and salt and sauté it for a  couple of minutes.
  • Add turmeric powder and sauté it for one minute. Add water and cover the saucepan to allow the mango to cook.
  • Once the mangoes are half cooked, add red chili powder and coriander powder and mix it well. Add water (if required) to make gravy for the curry and cover the saucepan to  allow the mangoes to cook completely.
  • Once the mangoes are tender and almost cooked add sugar and stir it. Garnish it with cilantro leaves and serve.
  • You can also allow it to cool completely and serve once cooled with parathas.

Enjoy!