Aam
Panna is an Indian drink renowned for its heat resistant properties. It
is made from green mangoes and is used as a tasty and healthy beverage
to fight against the intense Indian summer heat. Apart from being tasty
this drink also looks good due to its refreshing light green colour.
Aam
panna which is prepared using raw mangoes, sugar and an assortment of
spices is an effective remedy for heat exhaustion and heat stroke. It
also quenches thirst and prevents the excessive loss of
sodium chloride and iron during summers due to excessive sweating.
Ingredients -
Raw mango - 5-6
Mint leaves - 1 cup
Sugar - 1 cup or to taste
black salt ( kala namak)- 1 tsp
Cumin seeds roasted and crushed - 1 tsp
Black pepper corns roasted and crushed - 1/2 tsp
ice cubes - 2 per glass
Method -
1. Wash the mangoes and put in a pressure cooker
with a glass of water.
2. Keep the flame high and let it come to a whistle.
3. take it off the heat and open it after 2 minutes.
4. Throw the water it's been boiled in and let it come to
room temperature.
5. Take out all the pulp from the seed and skin using
little water if necessary.
6. Grind to a smooth paste in a grinder and strain it with
a metal strainer in a big pan.
7. Grind mint leaves to a smooth paste using little water.
8. Add approx 1 litter of water, sugar, ground mint
leaves to the mango pulp.
9. Put this aam panna in a bottle or jug and refrigerate.
It can be stored for 2-3 days.
10. while serving, put it in tall glasses, sprinkle the
black salt, crushed cumin and peppercorn seeds,
pop in the ice cubes, garnish with mint leaves,
enjoy this sweet n sour drink n Voila u r ready to
brave the heat!!!!
Ingredients -
Watermelon - 1/2 ( around 2.5 kg, makes 4-5 glasses)
Mint leaves - crushed 2 tbsp
Lemon juice - 2-3 tbsp
Black salt - to taste
Sugar - (if desired, to taste)
Ice cubes - as required
Method -
1. Peel the watermelon and remove seeds out of it, cut
it in small chunks.
2. grind in a grinder and strain it using a metal strainer.
3. Mix the crushed mint leaves, lemon juice, salt and
sugar to it nicely.
4. You can add little cold water also if a thinner
watermelon drink is required.
5. Pour it into tall glasses, throw in the ice cubes,
mint leaves and you are ready to serve this summer
cool drink to one and all for healthy and pure home
made juice.
Ingredients -
Carrots - 3
Grapes - 1 cup
sugar - 1 tsp ( if required)
Water - 1/2 cup
Mint leaves - to garnish
Black salt - 1/4 tsp
Method -
1. Peel and clean the carrots and cut it in little chunks. Unless they are organic, carrots should
have the about a 1/2 inch trimmed from the stem end because that's
where pesticides are concentrated.
2. Put it in a mixer with water and run to a smooth juice, strain it.
3. Clean the grapes and combine with the carrot juice and put it in a mixer too and grind to a smooth juice.
4. If needed grape could be run in a mixer separately and you can strain it with the carrots and mix.
4. Pour it in a tall glass, mix the sugar and black salt, garnish with the mint leaves and serve this healthy juice with breakfast.
Ingredients -
Cream- 150 g
Yogurt (dahi) - 200 g ( hung till all water has drained)
Sugar granulated or castor - 1/2 cup
Gelatin - 2 tbsp
Melon (Green musk will do) - 1 medium size
Water hot - 1/2 cup
Melon balls - scoop 6-7 melon balls to decorate
For the fudge -
Biscuit - 250 g ( any butter biscuit)
Milk - 4 -5 tbsp
Butter melted - unsalted 3-4 tbsp
Sugar - 4-5 tbsp
Method -
1. Heat a frying pan and put the butter, milk, sugar listed
for the fudge, heat on a slow flame until all mixed well,
remove.
2. Take the biscuit and crush it in a grinder making it in a
powder form.
3. Pour the butter mixture over the biscuit and mix.
4. Take a spring form tin and press this mix evenly on it
and refrigerate it to set for 1/2 an hour.
5. crush the melon coarsely and put it in a strainer to
drain the excess water.
6. Soak the gelatin in 1/2 cup of hot water and beat it
until it dissolves, keep it aside and let it cool a bit
before mixing it in the curd.
7. Take the curd and mix it with the gelatin mixture and
2 tbsp of sugar.
8. Whip the cream with rest of the sugar into soft peaks,
mix with the curd mixture and the melon gently.
9. Take out the fudge and pour this mix over it.
10. Put it in a fridge for 1-2 hour or until nicely set and
take it out at serving time. Decorate it with scooped
melon balls.
11. If in a hurry and not much time to set it then put it
in the freezer for 1/2 an hour and then transfer it in
the fridge for 1/2 an hour or until the time you want
to serve.
12. Surprise your Lovely, warm, kind, caring, beautiful,
angelic patient, sacrificing and hard-working mother
by this magnificent MELONY DELIGHT!!!
A HAPPY MOTHERS DAY TO ALL MY LOVELY FRIENDS!!!
Ingredients -
Elbow macaroni- 400 g
Cheddar Cheese, grated - 1 cup
Milk - 3 cups
butter - 4 tbsp
All purpose flour - 3 tbsp
Black pepper crushed - 1 tsp
Bread crumbs - 1/2 cup
Butter - 2 tsp
Salt - To taste
cheese - 3 tbsp for garnishing
Mixed herbs - 1 tsp
Method -
1. Take a big pan of boiling salted water and cook macaroni according to the packet instructions, drain and refresh.
2. Take a frying pan or a big wok and melt 4 tbsp butter in it, add flour into it and fry it for 2 minutes on a low heat, add milk to the roux stirring it constantly to avoid lumps.
3. Add cheese, black pepper, salt, mixed herbs and the
boiled macaroni, stir and mix well for a minute and take it off the heat.
4. Take another frying pan and melt 2tbsp butter in it add bread crumbs and fry until brown.
5. Take a baking dish and grease it lightly, put all the macaroni into it, Garnish it with the cheese and bread crumbs.
6. Bake it in a preheated oven until the upper crust is brown and the cheese is melted.
7. Serve it hot with salad, chicken or relish it just like that.
