Monday, 25 June 2012

AAM PANA (Raw Mango Drink)

This makes a refreshing summer drink. At home we make extra and freeze it for use all throughout the summer and even later.


1 large raw green mango
1 cup sugar
1/2 tsp roasted cumin powder
1/2 tsp rock salt
1/4 tsp pepper
Mint leaves to garnish

  1. Peel, core and cut the mangoes. Boil it with a little water till it is soft. Liquidize and strain it into a smooth pulp.
  2. Add the sugar and spices and mix well till sugar has dissolved.
  3. To serve pour 2 tbs or more of the mango pulp in to the glass, add chilled water and ice to suit your taste. And serve garnished with mint leaves.

Thursday, 21 June 2012


This is a typical dessert from Western State of India, Gujrat. Being a  Gujrati I love preparing this version of the shrikhand in the summers. Serve it with puries (fried Indian bread) as a part of the meal or on its own as a dessert, delicious any ways.


2 cups hung yoghurt
1 cup ripe mango pulp
6 tbs powdered sugar

  1. Beat all the ingredients together with a hand blender until very smooth and there are no lumps.
  2. Serve chilled.

NOTE: To make 2 cups of hung yoghurt, strain 1kg full cream yoghurt in a fine muslin cloth for overnight in the fridge.


With the monsoons starting, the mango season may not be at the peak. But while it lasted we  greedily devoured it in every form that we could. The lovely smell of the fresh mangoes in the farmers market, the beautiful colour of the fruit and the amazing taste of its soft flesh lingers on. Since childhood, I remember awaiting  summers for the mangoes to arrive. Himsagar, dusheri, langra, gulab-khas and the best of all haphus (alphanso) all the varieties.

Ours is a mango maniac family. From the simplest AAM RAS (mango puree) with puries (Fried Indian bread) to the MANGO ICECREAMS, kids and adults enjoy it thoroughly.