Recipe courtesy : Rani Sethi
Summer is here and it is the mango season. The best way to beat the heat is by having loads of liquids - water and juice.
Mango juice is made from ripe mangoes, but raw mango juice tastes equally heavenly and is much more lighter too.
To know about the health benefits of green mango juice, please visit - http://en.m.wikipedia.org/wiki/Aam_panna
There is an ingredient in Aam ka panna called black salt. It is not commonly used in South India. In Malayalam it is called - induppu.
Health benefits (courtesy Wikipedia) - Kala Namak is considered a cooling spice in Ayurvedic medicine and is used as a laxative and digestive aid. It is also believed to relieve intestinal gas and heartburn.
Ingredients -
Raw mango - 1 kg
Jeera powder - 1 tbsp
Sugar - 1 cup
Kala namak - 1 tbsp
Mint leaf - 1 cup
Wash the mangoes very well.
Pressure cook them in ample water (3 cups) for 3 whistles.
Now starts a long process of extracting the pulp. Use a sturdy sieve to remove all the pulp from he skin and seeds.
(I forgot take a snap of the pulp! )
What should be left will be this
Now add the sugar, jeera powder and black salt. Mix well.
To know if the pulp is balanced, take a spoon of it, mix in 3 spoons of water and taste.
Adjust to suit your taste. Add more sugar if too sour.
The mint leaves.
Chop them fine and add to the pulp.
Mix well.
Pour into a bottle and refridgerate till necessary.
To make Aam ka panna:
Take 2 or 3 tbsp of pulp and dilute with ice cold water. Mix very well as this pulp is thick. Enjoy!
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