Thursday, 15 March 2012

Mango Pana

This refreshing drink will keep you protected from all the heat.

5 Raw mangoes
Mint leaves (pudina) 50 gms
Cumin seeds (roasted) - 1 tspn
Black pepper pods - 8
Black rock salt - 1 tspn
Salt - 2 tspn
Sugar - 4 tspn
Asofoetida (heeng) - 1 pinch

Pressure cook mangoes and let them cool down. Remove the skin and seed and keep the pulp. Add around 2 ltrs of water in the pulp. Take mint leaves, cumin seeds, black pepper, asofoetida and grind them together. Mix it in the mango pulp, add both salts and sugar and let it refrigerate for a while before drinking.

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