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
This side dish is actually made from the skin of the Chow Chow and has a slightly sweetish taste to it.
Ingredients: Peeled skin – 1 Chow Chow Coconut – ¼ cup Red Chillies – 2 Green Chillies – 1 Mustard – ½ tsp Urad Dal – 1 tlbsp Tamarind – a small piece Oil – 3 tsp Salt to taste
Peel and wash the skin of the chow chow.
Heat 1 tsp of oil and add mustard. When it splutters add Urad dal and both chillies.
Fry till the dal becomes roasted. Set aside.
Pour 2 tsp of oil and sauté the peeled skin thoroughly for 2 mins. Let it cool.
Add all ingredients to the mixer container including salt and grind to a smooth paste.
Serves as a side dish or can be mixed with rice and had too.
Ensure that the chow chow is tender and does not have thorns on the skin
For any chutney the amount of chillies or tamarind to be added is determined by three factors – The quantity of the chutney to be ground The spice level preferred by your family and you The spice level or intensity of the ingredients used. Some chillies are extremely hot when compared to some others
By Mrs. Mira Balachandran;email@example.com