The piquant taste of raw mango stimulates our taste buds and protects us from the harsh summer heat
The Magic of MangoMade with fresh raw mangoes, abundant in the summer months, kayree (raw mango) panha is from the states of Maharashtra and Gujarat in Western India. It is a sweet-sour-spicy drink! This recipe makes six tall glasses.
4 medium-sized raw green mangoes
200 gm jaggery powder
2 cups water
1 tbsp coarsely ground black rock salt
1 tsp freshly ground pepper
2 tbsp aniseed/fennel seeds ground coarsely
2 tbsp cumin seeds roasted and ground coarsely
sprigs of mint to garnish
Wash, peel and grate the raw mangoes. Mix the mangoes, jaggery and water in a deep saucepan and boil till the mangoes are soft. Put this mixture into a food processor and blend till smooth. Put the blended mixture back into the saucepan and keep on a medium flame. Add the remaining ingredients and cook for another 20 minutes. Take off from the fire and allow to cool completely. Pour into glasses, dilute with a little chilled water if needed, mix well and add crushed ice.
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