Saturday, April 03, 2010
Gaurav
If the temperatures we saw in March were anything to go by, it's going to be a long hot summer. I'm already dreading May and making all plans to avoid it.All kind of thirst quenchers are already out and keeping me company as I try to keep the heat away.
Indian kitchen has its own recipes of traditional drinks and the aam panna remains a household favorite. Made by using green mangoes the panna is a great solution for heat exhaustion. The green mangoes are a rich source of pectin, citric and other acids apart from being a great source of Vitamin B1, B2 and C, which prevent loss of sodium chloride and other essential body fluids. It has also been found to be great in treatment of gastro-intestinal disorders. So go ahead make yourself some aam panna and raise a toast to keeping the heat wave away.
Indian kitchen has its own recipes of traditional drinks and the aam panna remains a household favorite. Made by using green mangoes the panna is a great solution for heat exhaustion. The green mangoes are a rich source of pectin, citric and other acids apart from being a great source of Vitamin B1, B2 and C, which prevent loss of sodium chloride and other essential body fluids. It has also been found to be great in treatment of gastro-intestinal disorders. So go ahead make yourself some aam panna and raise a toast to keeping the heat wave away.
Aam Panna
Ingredients:
Green Mangoes - 7
Sugar - 4 Tblsp
Black Salt - 1 Tsp
Cumin, roasted and powdered - 1.5 Tsp
Red Chili Powder - 1/2 Tsp
Mint Leaves, chopped - 3 Tblsp
Water - 5 Cups
Method:
1. Place the mangoes in a pan of water (enough to cover them) and put on a flame.
2. Cook to bring them to a boil. Simmer for 10 more minutes and then remove and drain water.
3. Stone and pulp the mangoes.
4. Add the remaining ingredients to the pulp and whisk well to mix.
5. Adjust seasoning and transfer to a jug.
6. Serve chilled with ice.
Posted in: Beverage,Indian Cooking,Raw Mango
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