Wednesday, 11 May 2016

Smoky or Roasted Raw Mango Panha ~ Aam Panna

Aam Panha is made in entire India. But there are quite difference in methods and spices. This method is used in north India. Due roasting, panha gets a nice smoky flavour. 

  • Raw green mango - 1 medium sized
  • Roasted cumin powder - 1 tsp
  • Black or pink salt - ½ tsps or to taste
  • Sugar - 4 to 5 tbsp (depends upon sourness of mango)
  • Black pepper powder- ½ tsp
  • Mint leaves - 10 + some extra for garnishing
  • Chilled water - approx 2 cups
  • Ice cubes- as required

  • Roast raw mango on a grill on your stove top till the skin gets chared and the flesh is soft. 
  • Keep covered for few minutes and let it cool.
  • Once cool, the charred skin can peel off easily. Remove the seed. 
  • Combine pulp, sugar, mint leaves, cumin powder, pepper and salt in a mixer. Grind into smooth paste. 
  • Put out the paste in large bowl or jug. Add chilled water and mix well. Check seasoning, add salt, cumin powder or sugar if needed
  • Pour panha in a glass. Add ice cubes and finely chopped fresh mint leaves.
  • Serve chilled…Enjoy the delicious summer treat!


Chunda ~ Instant / Stove Top Method

Chunda is a type of hot and sweet pickle. This is is originally from Gujarat but love by all. Popular with a combination of Methi Thepla.
This is an instant method. Traditionary, it is a a very lengthy process. But this process takes few minutes only.
This is an original Chunda recipe 
(click here)

  • Raw mangoes (preferably Rajapuri), grated- 2 cups/4 med size/ 1 kg 
  • Sugar- approx 3 cups (may be needs less than or more than, depends upon sourness of mango) 
  • Cumin seeds, roasted and coarsely crushed - 2 tsp 
  • Red chilli powder- 6 to 8 tsp
  • Salt- 1 tbsp or to taste 

Method :
  • Remove skin of raw mangoes and grate them. Discard the seeds. 
  • Combine grated mango, sugar, cloves and salt in the heavy bottom pan. 
  • Mix well and keep it for 1 hour. Thus it discharges juice. 
  • Cook carefully this mixture on low-med heat till the sugar syrup is of two string consistency. Stir in between. 
  • Switch off gas and add crushed cumin and red chilli powder. Give a nice stir and cool completely. 
  • Shift this chumda in a sterilized and dry glass jar. 
  • It stay fresh and in good condition in refrigerator. You can even keep it even outside fridge for 2 months or more but depends upon climate. 
  • Enjoy this murabba with chapati, paratha or bread.