When the mercury starts rising, all we look for is some respite and relief from the scorching heat to beat the summer. And we are all aware of most of the handy tips and precautions one should take to avoid any heat stroke or sun burns.
Come summers and it is time to savour mangoes. In the Hindu mythology mango is known as "food of the Gods". There are lot of dishes that can be made from mangoes like shakes, juices, jam, jellies, pickles and mango papad. Even raw mangoes can be used in chutneys (paste) and curries. So here we have collected few mouth watering dishes for you.
Aam Panna
Ingredients:
2 Large Raw mangoes
2 teaspoon cum powder
1 teaspoon pepper powder
¼ teaspoon asafetida (hing)
½ cup sugar
Black salt to taste
Method:
Wash the mangoes and cook them in a pressure cooker for two whistles. Once they have cooled down, peel the mangoes, deseed them and mash the mangoes gently to form a thick pulp. Strain this pulp through a strainer. Add cumin powder, pepper powder, black salt, and sugar. Mix well until the sugar dissolves. Add 1000ml chilled water and crushed ice cubes and serve.
Come summers and it is time to savour mangoes. In the Hindu mythology mango is known as "food of the Gods". There are lot of dishes that can be made from mangoes like shakes, juices, jam, jellies, pickles and mango papad. Even raw mangoes can be used in chutneys (paste) and curries. So here we have collected few mouth watering dishes for you.
Aam Panna
Ingredients:
2 Large Raw mangoes
2 teaspoon cum powder
1 teaspoon pepper powder
¼ teaspoon asafetida (hing)
½ cup sugar
Black salt to taste
Method:
Wash the mangoes and cook them in a pressure cooker for two whistles. Once they have cooled down, peel the mangoes, deseed them and mash the mangoes gently to form a thick pulp. Strain this pulp through a strainer. Add cumin powder, pepper powder, black salt, and sugar. Mix well until the sugar dissolves. Add 1000ml chilled water and crushed ice cubes and serve.
Mango Chutney
Ingredients:
½ kg Green Mangoes1 cup Vinegar (Sirka) ½ cup Water 1 teaspoon Red chilli powder 500 grams Sugar 4 teaspoon Salt 2 teaspoon thin strips of Ginger2 cloves Garlic¾ teaspoon big Cardamom powder 50 grams Raisins (Kishmish)
Method:
Wash the mangoes and dry them. Peel and cut mangoes into very thin and long slices removing the seeds. Chop ginger and garlic into thin fine slices. Cook the mango slices, garlic and ginger in water on a low fire in a pan. When cooked add sugar, vinegar, Red chilli powder, cardamoms powder, salt and blanched raisins and stir until the consistency becomes thick and golden brown in colour. Remove from the fire, add raisins and mix well. Cool and put in an airtight jar. Store the chutney in a cool and dark place.
Ingredients:
½ kg Green Mangoes1 cup Vinegar (Sirka) ½ cup Water 1 teaspoon Red chilli powder 500 grams Sugar 4 teaspoon Salt 2 teaspoon thin strips of Ginger2 cloves Garlic¾ teaspoon big Cardamom powder 50 grams Raisins (Kishmish)
Method:
Wash the mangoes and dry them. Peel and cut mangoes into very thin and long slices removing the seeds. Chop ginger and garlic into thin fine slices. Cook the mango slices, garlic and ginger in water on a low fire in a pan. When cooked add sugar, vinegar, Red chilli powder, cardamoms powder, salt and blanched raisins and stir until the consistency becomes thick and golden brown in colour. Remove from the fire, add raisins and mix well. Cool and put in an airtight jar. Store the chutney in a cool and dark place.
