1. AAM PANNA
Ingredients
- Raw mango – 500 g
- Finely chopped mint leaves – 25 qty
- Jaggery Powder – 350 g
- Black Pepper – 10 g
- Himalayan Black Salt/Rock Salt – 10 g
- Cumin Powder – 10 g
Method of Preparation
- Boil or steam raw mango in a pressure cooker for about 10 minutes.
- Peel the mangos, extract the pulp and mash the pulp either manually or in a grinder.
- Mix an equal amount of jaggery powder with mashed mango pulp in a bowl/jar.
- Add finely chopped mint leaves to the above mix.
- Add other ingredients/spices to the mix and stir well to obtain a homogenized mix.
You will get a concentrate of Aam Panna which is to be mixed with double amount of cold water and served chilled when required.
(Content shared by Anshul Dhawan, PhD Scholar, ICT Mumbai)
2. MANGO KESARI
Ingredients
- One medium to large sized alphonso mango
- Sugar – 65 g
- Cardamom powder - ½ tsp
- Ghee – 3 tbsp
- Sooji Rawa (Semolina) – 85 g
- Cashews – 12 qty
- Raisins - ½ tbsp
- Water – 40 ml
Method of Preparation
- Take one medium to large-sized alphonso mango and chop it into pieces.
- Blend all the pieces in a mixer jar into a smooth puree.
- Now in a pan, take ghee and melt it. Add cashews and raisins to ghee. Roast them until they turn aromatic.
- Add sooji rawa (semolina) and roast evenly for 3-4 minutes.
- Later add water to rawa (semolina) and cook until it thickens.
- Add sugar to it and cook until the sugar melts.
- Now add mango puree to rawa (semolina) and cook it for 5 minutes.
- Add ghee, cardamom powder and cook it for 1-2 minutes.
- Cool the mango kesari (semolina) for 5 minutes until it gets thickened.
- Serve the mango kesari (semolina) on a plate.
(Content shared by K. Hari Kavya, B.tech Student, Vignan’s University, Vadlamudi, Andhra Pradesh)
3. MANGO RICE
Ingredients
- For pressure cooking rice
- Rice – 300 g
- Salt - ½ tsp
- Oil - ½ tsp
- Water – 630 ml
- For Mango rice preparation
- Raw Mango (chopped) – 250 g
- Peanut oil – 3 tbsp
- Mustard seeds – 1 tsp
- Chana dal (Split chickpea) – 1 tsp
- Urad dal (black gram)– 1 tsp
- Asafetida (Hing) – Pinch
- Peanuts – 3 to 4 tbsp
- Green chilies – 1 or 2
- Curry leaves – 12 to 15 qty
- Turmeric powder - ¼ tsp
Method of Preparation
- Cook the rice along with water, salt, and oil in a pressure cooker for about 10-15 minutes.
- Later take out the cooked rice, spread it on a plate and let cool.
- Rinse and peel the chopped raw mango.
- Heat the oil in a pan, add mustard seeds, chana dal, urad dal, curry leaves, and a pinch of asafetida. Saute them well for 2 minutes.
- Later add peanuts, chopped mango, green chilies, and turmeric powder. Mix all the ingredients well.
- Add cooked rice to the ingredients and mix them well.
- Serve the mango rice into a bowl and garnish it with chopped coriander leaves.
(Content shared by K. Hari Kavya, B.tech Student, Vignan’s University, Vadlamudi, Andhra Pradesh)