Aam Panna or Panha is a very popular and sought after drink in Northern India especially during the summer months. Made from raw mangoes and spruced up with spices and fresh mint this drink is refreshingly tasty and healthy too. It can be made both by roasting raw mango over an open flame to give that distinct smoky flavor or by boiling chunks of raw mango in water, although the former method is preferred by most people. For most people living in North of India a glass of this tasty beverage is a must everyday.
Ingredients: Green / Raw Mangoes – 2 Water – 4 cups Roasted Cumin Powder – 1 tsp Sugar – As per taste Black salt/ rock salt / kala namak – 1/2 tsp or as required Crushed Ice – Optional Mint leaves – To garnish
Wash and towel dry the mangoes.
Heat over direct flame till the skin is charred. After it cools peel the skin and squeeze out the pulp.
Or alternatively cut the mangoes into large chunks and pressure cook them for 5 to 8 mins. Or boil them till they are soft.
Remove and cool. Blend the mango pulp in a blender along with roasted cumin powder, sugar, rock salt and a little water.
Sugar and salt need to be added in stages according to taste.
Strain the blended pulp if needed and add rest of the water and crushed ice. Mix well.
Serve chilled garnished with a sprig of mint. Tips: You can also get creative and add other spices and herbs to try new variations.
Ajwain [ roasted & crushed] and green pepper are a few other suggested options
Kuzhi Paniyaaram is a round, fluffy, extremely tasty South Indian Snack made of idli / dosa batter.It can be made with left over batter or batter that has turned a bit too sour to make idli or dosa.. Loved by people of all ages, it is easy to make and can substitute as a starter or snack any time of the day.
Dosa / Idli batter – 3 cups Besan – 2 tlbs Onions – 1/4 cup finely chopped Green Chillies – 3 finely chopped Ginger – 1 tsp finely chopped Curry leaves – a few Oil – To fry,
Appa kaaral or Paniyaara pan made of cast iron or non – stick ware
Mix all ingredients together to form an even batter . Add a little salt if required.
Place the paniyaara pan [ with 5 or 7 holes as the case may be] on the stove and heat it slightly.
Pour enough oil to fill the holes in the pan.
When the oil is hot spoon the batter into each hole.Keep the heat on low flame to allow even cooking.
When it starts browning turn carefully on to the other side and cook.
Remove with skewers when it golden brown on all sides.
Drain on tissue paper.
Serve hot with chutney or sauce.
Tips: , Besan is added only to thicken the batter. If the existing batter is of thick consistency besan can be avoided.
If the batter is of very thin consistency then the paniyaarams will absorb too much oil, which is not healthy.
A little bit of grated coconut and a pinch of asfoetida are optional ingredients.
If you are making it for kids and don’t want it to be spicy for them omit green chillies and ginger,
By Mrs. Mira Balachandran; firstname.lastname@example.org