Garmi ka Dost, Aam Panna with Masala Twist!

Namaste Dosto! Kem cho? Assalamualaikum! Sat Sri Akal!

Chef Curry Do’pyaza here, back in your kitchens and ready to beat the heat with a drink that’s as Indian as chai and as refreshing as the monsoon rains – Aam Panna with a spicy twist!

This delicious drink is a summer staple, especially during the scorching months of April, May, and June. You’ll find it flowing freely during festivals like Holi and Diwali, and it’s a welcome sight at weddings and family gatherings. It’s the perfect way to cool down after a long day in the sun, and its tangy, spicy flavor is simply irresistible.

A Sip of History

Aam Panna isn’t just a drink; it’s a tradition. Its origins are humble, born from the need to preserve and enjoy the abundant mangoes that ripen during the summer months. This recipe is passed down through generations, each family adding their own special touch. My own grandmother’s recipe, which I’m sharing with you today, includes a secret blend of spices that elevates the Aam Panna to a whole new level of deliciousness.

Let’s Get Cooking!

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients:

Kairi (Raw Mangoes): 2 large, about 500 grams
Cheeni (Sugar): 4-5 tablespoons, adjust to taste
Jeera Powder (Cumin Powder): 1 teaspoon, freshly roasted and ground
Kala Namak (Black Salt): 1/2 teaspoon, for that distinctive tangy flavor
Saada Namak (Regular Salt): 1/4 teaspoon, or to taste
Pudina (Mint Leaves): 1/4 cup, roughly chopped
Adrak (Ginger): 1/2 inch piece, grated
Hari Mirch (Green Chilli): 1 small, finely chopped (optional, for extra spice!)
Pani (Water): 4 cups, plus more for boiling the mangoes

Instructions:

Boil the Mangoes: Wash the raw mangoes thoroughly. In a large pot, add the mangoes and enough water to cover them completely. Bring the water to a boil, then reduce the heat and let them simmer for 15-20 minutes, or until the mangoes are soft and pulpy. The skin will start to crack.
Cool and Peel: Carefully remove the mangoes from the hot water and let them cool completely. Once cool enough to handle, peel off the skin and scoop out the pulp. Discard the seeds.
Blend it Smooth: In a blender, combine the mango pulp, sugar, cumin powder, black salt, regular salt, mint leaves, ginger, and green chili (if using). Add 1 cup of water and blend until you have a smooth, vibrant green puree.
Adjust and Chill: Pour the puree into a pitcher. Add the remaining 3 cups of water and stir well. Taste and adjust the sugar and salt as needed. If you like it spicier, add a pinch more cumin powder or black salt.
Serve and Enjoy: Chill the Aam Panna in the refrigerator for at least an hour before serving. Serve it cold, garnished with a sprig of fresh mint, if desired.

Tips for the Best Aam Panna:

Roast the Cumin: Roasting the cumin seeds before grinding them releases their aromatic oils, giving your Aam Panna a richer, more complex flavor.
Use Good Quality Mangoes: The quality of your raw mangoes will directly impact the taste of your Aam Panna. Look for firm, green mangoes with a slightly sour aroma.
Adjust the Sweetness: The amount of sugar you need will depend on the sourness of your mangoes. Start with the recommended amount and adjust to your liking.
Strain for Smoothness: For an extra smooth Aam Panna, you can strain the puree through a fine-mesh sieve before adding the water.

Cooking it Your Way:

Gas Stove: The classic method! Just follow the instructions above.
Induction Stove: Works just as well as a gas stove. Adjust the heat settings accordingly.
Pressure Cooker: Speed up the process by pressure cooking the mangoes for 2-3 whistles. Let the pressure release naturally before opening the cooker.
Microwave: Place the mangoes in a microwave-safe bowl with a little water and microwave on high for 8-10 minutes, or until soft.
Slow Cooker/Crockpot: Add the mangoes and water to your slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, until soft.

Nutritional Information (per serving, approximate):

Calories: 80-100
Carbohydrates: 20-25 grams
Protein: 1 gram
Fat: Less than 1 gram
Vitamin C: High (from the raw mangoes)

Serving Suggestions:

Serve chilled as a refreshing summer drink.
Garnish with mint leaves or a slice of raw mango.
Add a splash of soda water for a fizzy twist.
Serve it as a welcome drink to your guests on a hot day.
Pair it with spicy snacks like samosas or pakoras.

Time to Try it Out!

So there you have it, folks! My family’s cherished Aam Panna recipe, ready for you to recreate in your own kitchens. I encourage you to try this simple yet delicious recipe at home. It’s a fantastic way to enjoy the flavors of summer and share a piece of Indian tradition with your loved ones. Share the recipe with your friends and family and spread the joy!

Happy cooking!
Chef Curry Do’pyaza, signing off!