What comes in your mind when you hear the word Summers??? It's "Mango Season", isn't it...Mango is a gift of nature in the summer, not only for its delicious taste but also for its numerous health benefits.It's loaded with various Carotenoids especially Beta Carotene which protects us from dangerous summer rays.Also rich in Vitamin A,Vitamin C & E,B complex(anti stress) Vitamins,Potassium,Magnesium,Zinc,Folic acid ,and last but not the least its exceptional flavor and aroma. So in a summer of Mango love I am here with my other recipe "Kairee Panha" to beat the scorching Indian heat. Kairee refers to Raw Mango which is mostly used to make pickles,Salads, Chutneys and Panha . Here ,unlike sugar I have added Jaggery as I prefer the taste of it and benefits too.
Preparation Time: 40 min
Cooking Time : 10 min
Ingredients :
4 Raw Mangoes
2 teaspoon Rock Salt
2 teaspoon Cumin seeds
1/2 teaspoon black pepper
1/2 teaspoon fennel seeds
3 teaspoons paste of coriander, Mint leaves, Ginger and Curry Leaves
1/2 cup Jaggery
Directions :
Pressure cook the raw mango and let it cool.After cooled , remove the skin and seed and keep aside. Dry roast Cumin , Black pepper , Fennel seeds and powder them . Now add the salt , paste, jaggery and powdered spices in the pulp and blend it all together to get a uniform concentrate. You can adjust the amount of salt and jaggery as it depends on the sourness of Mango.You can store the concentrate in a bottle in your fridge for a week.To serve , fill the half glass with concentrate and add water with crushed ice .Garnish with Mint leaves and enjoy your sip in a hot summer afternoon.
p.s : If you like gol gappas you can use this panha instead of traditional tamarind khatai.
Preparation Time: 40 min
Cooking Time : 10 min
Ingredients :
4 Raw Mangoes
2 teaspoon Rock Salt
2 teaspoon Cumin seeds
1/2 teaspoon black pepper
1/2 teaspoon fennel seeds
3 teaspoons paste of coriander, Mint leaves, Ginger and Curry Leaves
1/2 cup Jaggery
Directions :
Pressure cook the raw mango and let it cool.After cooled , remove the skin and seed and keep aside. Dry roast Cumin , Black pepper , Fennel seeds and powder them . Now add the salt , paste, jaggery and powdered spices in the pulp and blend it all together to get a uniform concentrate. You can adjust the amount of salt and jaggery as it depends on the sourness of Mango.You can store the concentrate in a bottle in your fridge for a week.To serve , fill the half glass with concentrate and add water with crushed ice .Garnish with Mint leaves and enjoy your sip in a hot summer afternoon.
p.s : If you like gol gappas you can use this panha instead of traditional tamarind khatai.
Aha.... long time since I had Panha. Let me follow this and make it :-)
ReplyDeleteSure Haddock .. Hope you will like it :)
ReplyDelete