A quick fix INGREDIENTS 2 big Green Mango 2 teaspoon Roasted cumin seeds 1 tablespoon Kala namak Black salt 1 2 teaspoon Crushed black pepper 6 tablespoon Sugar or Jaggery 4 cups Water Method A handful of Fresh Mint leaves Boil water in a pan add mangoes and boil them for 30 40 minutes Or you can pressure cook them for 2 3 whistles until mangoes are soft and tender They will look like this mangoes will lose their green color Assemble rest of the ingredients Cut open the mangoes Using a spoon scoop out the pulp from boiled mangoes Discard the skin Allow the pulp to cool down completely Once cooled add all the spices to the pulp Add this to a blender and blend until smooth Panna is on a thick side Add water to dilute and adjust seasonings Add ice and fresh mint leaves and serve cold It stays fresh in the refrigerator for up to 2 weeks

SummerRecipe", AamPanna, RecipeoftheWeek, TirupatiCookingOil, Ahmedabad

Tirupati Cooking Oil,  SummerRecipe

A quick-fix "#SummerRecipe"

INGREDIENTS
2 big Green Mango
2 teaspoon Roasted cumin seeds
1 tablespoon Kala namak (Black salt)
1/2 teaspoon Crushed black pepper
6 tablespoon Sugar or Jaggery
4 cups Water
Method
• A handful of Fresh Mint leaves
• Boil water in a pan, add mangoes and boil them for 30-40 minutes.
• Or you can pressure cook them for 2-3 whistles until mangoes are soft and tender.
• They will look like this; mangoes will lose their green color...
• Assemble rest of the ingredients.
• Cut open the mangoes.
• Using a spoon, scoop out the pulp from boiled mangoes.
• Discard the skin...
• Allow the pulp to cool down completely.
• Once cooled add all the spices to the pulp...
• Add this to a blender and blend until smooth.
• Panna is on a thick side. Add water to dilute and adjust seasonings.
• Add ice and fresh mint leaves and serve cold. It stays fresh in the refrigerator for up to 2 weeks.

#AamPanna #RecipeoftheWeek #TirupatiCookingOil #Ahmedabad

A quick-fix "#SummerRecipe" INGREDIENTS 2 big Green Mango 2 teaspoon Roasted cumin seeds 1 tablespoon Kala namak (Black salt) 1/2 teaspoon Crushed black pepper 6 tablespoon Sugar or Jaggery 4 cups Water Method • A handful of Fresh Mint leaves • Boil water in a pan, add mangoes and boil them for 30-40 minutes. • Or you can pressure cook them for 2-3 whistles until mangoes are soft and tender. • They will look like this; mangoes will lose their green color... • Assemble rest of the ingredients. • Cut open the mangoes. • Using a spoon, scoop out the pulp from boiled mangoes. • Discard the skin... • Allow the pulp to cool down completely. • Once cooled add all the spices to the pulp... • Add this to a blender and blend until smooth. • Panna is on a thick side. Add water to dilute and adjust seasonings. • Add ice and fresh mint leaves and serve cold. It stays fresh in the refrigerator for up to 2 weeks. #AamPanna #RecipeoftheWeek #TirupatiCookingOil #Ahmedabad

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