Showing posts with label Mango. Show all posts
Showing posts with label Mango. Show all posts

Aam Panna Recipe | Kairi Panna Recipe [Video]

Aam Panna or Kairi Panna is a drink made from boiled raw mangoes and jaggery. Aam Panna is popularly made in summer across India.

In a hurry? Jump to Video or Jump to Recipe

raw mango drink

Aam Panna, a beverage from my school days. My best friend's mom made the best Aam Panna ever and she never forgot to share a bottle of the concentrate with me. It was she who introduced me to this tangy sweet spicy beverage made of raw mangoes that is so popular during summers.

As I write this I realize it isn't really the right time to post this. By right time, I mean right now, this instant. Because it has just rained heavily and it is so cool that all I feel the need for is a hot cup of tea. But then I had this post all ready to go with the recipe jotted down, photos edited and the video uploaded. So I decided to go ahead and post it. And anyway it may not have rained in your city and it may be the absolute perfect time for you to try this golden treat.

Aam Panna is made in several ways, as I have learnt over the years. Earlier in my blogging days, I had posted one recipe that does not require boiling of the mangoes. That recipe involves grating the raw mango and soaking it in water, allowing the flavor of the mangoes to infuse into the water. That takes a little more time and the results are markedly different. I would not rate one above the other as each has its own taste. I've also seen recipes where the raw mango is roasted on coals or a gas stove until it is charred instead of boiling the mangoes. While I have not tried this recipe, it does sound very interesting. The one I am sharing today is the most common recipe out there.

raw mango drink

To make the Aam Panna, select firm raw mangoes. The mangoes are supposed to be unripe and sour. The mangoes are boiled, either with skin or without and then the pulp is mashed in a blender along with a sugar and spices like cumin and pepper. Some folks add cardamom too, but I feel it overpowers the fragrance of the mango, so I skip it. I also replaced the sugar with powdered organic jaggery and hence the bright orange color of my Aam Panna. If you use sugar, you tend to get a more golden color. You can also add mint while blending the panna. However, I don't recommend it if you plan to store the panna for long as the mint tends to get bitter after a few days. The blended puree is a concentrate and can be stored in the fridge for the whole of Summer. When you feel like having Panna, dilute it with water until the taste feels just right and serve. You can also add muddled mint leaves or mint puree while serving. The Aam Panna can also be diluted with Soda water or sparkling water for some added zing.

A homemade panna never has a bright green color. If you want that color, you can add food coloring, but I don't recommend it.

raw mango drink

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

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Video Recipe


Aam Panna Recipe | Kairi Panna Recipe

raw mango drinkAam Panna or Kairi Panna is a drink made from boiled raw mangoes and jaggery. Aam Panna is popularly made in summer across India.

Recipe Type:  Beverage
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     15 minutes
Total time:     30 minutes
Yield:                Makes 18-20 glasses


4 Raw Mangoes
2 cups Jaggery Powder
1 Tbsp Pepper, freshly crushed
1 Tbsp Cumin Powder
0.25 tsp Black Salt
0.25 tsp Salt
Water as required


1. Pressure cook the raw mangoes until they are cooked. You can also boil them in a pot until done.
2. Allow the mangoes to cool, then peel them.
3. Squeeze out the pulp of the raw mangoes and add to a blender.
4. Add in the jaggery powder or sugar, roasted cumin powder, pepper powder, black salt and salt.
5. Blend to a smooth paste with a little water. Adjust the quantities of jaggery, spices and salt as required.
6. Store the aam panna concentrate in a glass bottle in the fridge.
7. To serve the panna, add 3-4 Tbsp of the concentrate to a glass. Add in ice cubes (optional) and cold water. Stir and serve.
8. If the panna feels less sweet after diluting with water, then add a little jaggery powder while serving.

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Indian mocktail made with guava and spices
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Kharbuja Panaka
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Rose Lassi

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Instant Mango Pickle [Video Recipe]

Quick and easy to make Indian mango pickle with video instructions. Simple and flavorful!

Instant Indian spicy pickle made with raw mangoes recipe

It's been long that we spoke about Mangoes. They are making their presence felt in the market and it's time to start giving them the attention they deserve.

I am all for enjoying the succulent sweet ripe fruit as is. But I LOVE cooking with the tart raw mango. The tartness of the raw mango is so different from that of lime or tamarind. I just find it fresher, don't you? It may be my love for the fruit talking.

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Fresh Fruit Tart with Mango Cream

Crispy gluten free tart shell made of oats and almonds, a fresh creamy mango cream topped with assorted fresh fruits.

How to make eggless fresh fruit tart recipe, vegetarian fruit tart recipe, fruit pie recipe, mango tart recipe at

Long weekend plans got thrashed when Raj came home on friday night and complained of a body ache. Then came the fever and a massive headache. We really did not have any out of town plans thankfully. But I had just booked tickets to go watch the movie of the year - "Baahubali - The Conclusion" and I had no company!!! I actually got a cool discount on the already expensive tickets that made me less guilty about splurging so much for a movie. I was not gonna let that go. I though of putting up my tickets for sale online, but I've been waiting months for this movie!! So while I prayed he recovers, I also began searching for back up options on whom to go with. Luckily for me, my sis in law pitched in for her brother. What fun!!! Absolute entertainer, this movie. We were laughing for most of it. Sometimes you really need a melodramatic over the top movie to take you away from the craziness of the real world.

I had to cancel plans with friends and family because of the sick guy in the house. I haven't also been cooking too many things. Well, that's not true. I went a little overboard on Sunday and made this taste heavy Mahastrian Thali . Poor guy got to just eat the rice and dal, but the rest of us definitely enjoyed the rest of the meal. #MyWeekendThali is an instagram series I'm doing about my weekend meals. Go check it out!!

How to make eggless fresh fruit tart recipe, vegetarian fruit tart recipe, fruit pie recipe, mango tart recipe at

How to make eggless fresh fruit tart recipe, vegetarian fruit tart recipe, fruit pie recipe, mango tart recipe at

I have been rambling for three paras now, but I've still not reached my recipe of the day - Fresh Fruit Tart with Mango Cream. I did not make it this weekend. Not with all that bodyache and fever around. I couldn't deny that guy so much of dessert. I actually made this around a month ago, but the recipe was in drafts. Note to self --> Clean out drafts!!

So, while it may be a month ago, I remember the taste of this tart as if I'm eating one right now instead of sipping on my ginger tea. The base of this tart, the pastry shell is so simple to make AND it is gluten free and vegan. Oats, Almonds, Dates, Oil, Sugar, Cocoa. I tried to keep it refined sugar free, but the dates I have aren't too sweet and I ran out of them, so I had to add in a little bit of powdered sugar. You can totally avoid the sugar and keep it all natural. Cocoa powder is absolutely optional. Add it if you like a little bit of chocolate bitterness in your dessert. This pastry shell is nothing like the traditional pastry shell, it has a more cookie or biscuity feel to it. And may I suggest, make a little extra of the oats, almond powder, cocoa and dates powder? It tastes SO good!! You can eat spoonfuls of it just like that or may be throw in a little liquid something and make bars or balls of it. You can also store it in this form in the fridge until you are ready to bake. Add in the oil and mix when you are ready to bake. 

How to make eggless fresh fruit tart recipe, vegetarian fruit tart recipe, fruit pie recipe, mango tart recipe at

The Mango cream is simply paneer and mango pulp and of course, sugar. I made it fresh as it ends up being a little creamier when fresh. But you can always use store bought paneer (not the frozen kind) or cream cheese instead of making it fresh. Flavor with cardamom or vanilla if Mango isn't in season or if you want a more neutral cream. I'm a total sucker for Mango, so I use it everywhere when in season.

Once the pastry shells have cooled, spoon in the mango cream and top with assorted fruits. This is the fun part, you can use whatever you like and have fun decorating the tart. Let you kids do it so they feel they helped you make it. Chill chill in the fridge and then serve. If you plan on eating these after a day or two, I'd suggest to not spoon in the mango cream into the pastry shells but to keep them separately in the fridge and to assemble the tart either while serving or an hour before, else the pastry shells may become soggy.

How to make eggless fresh fruit tart recipe, vegetarian fruit tart recipe, fruit pie recipe, mango tart recipe at

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life is there on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)

If you liked this, you may also like:

Fresh Fruit Tart with Mango Cream

How to make eggless fresh fruit tart recipe, vegetarian fruit tart recipe, fruit pie recipe, mango tart recipe at
Fresh Fruit Tart with Mango Cream is a dessert with a n oats-almond crust stuffed with mango cream and topped with fresh fruits.

Recipe Type:  Dessert
Cuisine:            International
Total Time:     2 Hours
Yield:                6 tarts


For the Pastry Shell:

1/2 cup Rolled Oats
1/2 cup Almonds
4-5 Tbsp Oil
15 deseeded Dates
2-3 Tbsp Powdered Sugar
1 tsp Cocoa Powder (Optional)
Water as required

For the Mango Cream:

1 litre full fat Milk
1 Lime
1 Mango
5-6 Tbsp Powdered Sugar

To Assemble the Fresh Fruit Tart:

Assorted fresh fruits


To make the Pastry Shell:

Soak dates in hot water for 15 minutes.
In a mixer, powder both the rolled oats and almonds until fine.
Add cocoa powder, if using and pulse once so that it mixes with the oats and almonds. Cocoa powder gives a the pastry shell a slightly bitter taste after it is baked, you can skip it if you prefer a sweeter pastry shell.
Add dates and pulse until combined.
Drizzle in oil until you have loose dough. The dough is ready when you can roll a tablespoon of dough into a ball without it crumbling. Add more oil if it is very dry.
Add powdered sugar and knead until combined. If the dough feels very sweet already because of the dates, you can skip the powdered sugar.
Preheat the oven to 180 degree C.
Grease the pie tins. Divide the dough into 6 equal portions.
Take one ball of dough and press it to the bottom of the pie tin. Using your fingers spread the dough so it is evenly distributed and well packed on the bottom and up the sides.
Bake the pastry shells for 10-12 minutes. The pastry shell will feel soft when hot. Remove them from the tin and allow to cool on a wire rack. I baked mine for 12 minutes.

To make the Mango Cream:

Boil the milk until it comes to a rolling boil.
Remove from heat and add the juice of 1 lime and stir vigorously.
Allow the milk to curdle.
Once the milk has curdled and the milk solids have separated to leave a clear liquid behind, strain the milk using a muslin cloth or a fine mesh strainer.
Keep aside for 15 minutes until the liquid has drained.
Peel and puree the mango.
Blend the milk solids with 1 Tbsp of water until smooth.
Add the mango puree and mix well.
Add in powdered sugar by the spoonful until you have the desired sweetness.

To assemble the Fresh Fruit Tart:

Once the pastry shells have completely cooled, spoon in the mango cream.
Top with chopped fresh fruits.
Chill for at least 1 hour before serving.

How to make eggless fresh fruit tart recipe, vegetarian fruit tart recipe, fruit pie recipe, mango tart recipe at

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Maavina Hannu Seekarne or Aamras

aamras alphonso mango pudding dessert

The best thing about summer??? MANGOES. My sweet dreams are made of eating a ripe juicy mango dripping juice all over my hands. I never saw any other reason for the month of May to appear on the Calendar. I mean, May is the HOTTEST month of the year. In school, it marked the end of one month of summer vacations. The only saving grace for the month of May was the mangoes it brought with it.

Every Indian household I know uses mangoes to make either their favorite milkshake, or lassi, or dessert or pickle. There are so many dishes that you can make with Mangoes - both raw and ripe. I've made a few in the past:

Mavinkayee Chitranna or Mango Rice - Flavored rice made with grated raw mangoes and leftover rice.

Hagalkai Mavinkayee Gojju or Bittergourd & Raw Mango Curry - Bitter sweet sour and spicy curry made with bitter gourd and raw mangoes

Sweet and Sour Mango Curry or Saasav or Pashingiri Mango curry made with ripe mangoes and fresh coconut famous along the Konkan coast of India.

Aam Panna or Sweet and Spicy Raw Mango Cooler - A sweet and spicy beverage made using raw mangoes

Mango Cheesecake - Cheesecake made using fresh mangoes, paneer and agar agar.

Raw Mango Gojju - South Indian raw mango curry and coconut curry

Corn and Raw Mango Salsa - A Simple Salsa made with boiled sweet corn and raw mango.

aamras alphonso mango pudding dessert

Don't you just want to grab that bowl of luscious Seekarne and eat it right now?

Maavina hannu Seekane or Aamras is probably the easiest delicacy you can make with Mangoes. All you need are ripe fresh JUICY mangoes. India is the birthplace of Mango and every state has it's own favorite. Alphonso, Kesar, Dasheri, Badami, Mankurad (Being a Goan, I had to list this one), Raspuri etc.There are so many more varieties, I don't even know all the names. 

aamras alphonso mango pudding dessert

Maavinahannu Seekarne or Aamras was my Mom's favorite Mango dish, she made it every summer, without fail. I made this today as a dedication to her. 

Maavinahannu Seekarne can be made in two ways, either by finely chopping the mangoes, like my mom made it or squeezing the mango to get a fine puree, the way my grandmother made it. The only difference in the 2 methods, is the way the mango pulp is treated - chopped or pureed. It is typically flavored with cardamom and almost always has a little milk added to it.

Traditionally, the Maharastrians eat their aamras with deep fried puris and here in Karnataka, it is eaten with chapati - the pan fried wholewheat flatbread. But you can eat it just like that as a dessert. Seekarne tastes best chilled for an hour or two in the fridge. But you can eat it at room temperature as well.

Maavina Hannu Seekarne or Aamras

aamras alphonso mango pudding dessert
Maavina Hannu Seekarne or Aamras is a simple traditional dessert made with mango pulp and milk and flavored with cardamom.

Recipe Type:  Dessert/ Drink
Cuisine:         Indian
Prep Time:     15 minutes
Yield:             2-3 bowls


2 ripe Mangoes
1/2 cup of Milk
1 tsp Cardamom Powder
1-2 tsp Jaggery Powder or Sugar


Peel the mangoes and chop the mango cheeks finely. Alternatively, instead of chopping it, you can just puree the mango.
Add cardamom powder and milk. Mix well.
Taste and check if you want it sweeter, then add jaggery or sugar.

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Honey Sesame Baked Tofu Tacos with Corn and Raw Mango Salsa

mint yogurt sauce pudina raita vegan phulka wholewheat roti tortilla chapati

These Honey Sesame Baked Tofu Tacos are set to BRIGHTEN up your Weeknights. Crispy sweet salty baked Tofu... Salsa made with sweet juicy corn and tart raw mango and a cooling mint, coriander and yogurt sauce...

I remember a time when I absolutely hated Tofu. I wondered how anyone loved it. And then I discovered deep fried Tofu and I was converted. Can you imagine that sinfully CRISPY Tofu? Crisp on the outside, soft on the inside. And I just melted away with a bite of that Tofu.

And then I found BAKED Tofu. It is just as tasty, but it is BAKED... So much taste for so less oil.

Is it true that eating colorful food makes you all cheerful? These colorful tacos did that to me. The honey-soy marinade gives the otherwise pale Tofu this interesting DARK look. The corn salsa is the real color overload here - yellow, read, pink, green... it is like a rainbow. May be I should call it a rainbow salsa. 

The mint-coriander-yogurt sauce was my replacement for a regular guacamole. It is just a seasonal issue. Summer, you see, apparently, isn't the best time for the Avocado and they are all out of the market. I did manage to get a couple of good looking ones, but then, looks aren't everything. They just didn't taste as good. So I decided to skip the old Guac and add my own Minty sauce.

This is the biggest advantage of growing your own food. One fine day I took a sprig of mint and simple stuffed it in a pot in my balcony. That little act is totally paying off!!! Now I have not one, but THREE pots bursting with fresh mint. I love that fragrance of fresh mint. Every time I touch those mint plants, my hand smells like mint. Absolutely love it!!! So every time I'm undecided on what sauce to make or what chutney to make, I always turn to Mint. This mint, coriander and yogurt sauce is a cooling addition to the taco. You can totally replace this sauce with any sauce or dip you love - Guacamole, Sour cream, Mayo - whatever pleases you and fits in with your diet choices.

Honey Sesame Baked Tofu Tacos with Corn and Raw Mango Salsa

Honey and soy marinated tofu, baked crisp and garnished with toasted sesame seeds. Topped with a corn and raw mango salsa and a mint yogurt sauce to make a colorful weeknight Taco dinner.

Recipe Type:  Snacks
Cuisine:         International Fusion
Prep Time:    40 minutes
Cook time:     30 minutes
Yield:             4 servings


Honey Sesame Baked Tofu Tacos

100 gms Firm Tofu
2 Tbsp Soy Sauce
2 Tbsp Organic Honey
1 tsp Sesame seeds
1 tsp Chilli sauce
1/2 tsp Cumin powder
1/2 tsp Garlic Powder
2 tsp Sesame Oil
4 Tortillas

Corn and Raw Mango Salsa

1 cup boiled Corn
2 Tbsp finely chopped Onion
2 Tbsp finely chopped Tomato
2 Tbsp finely chopped Raw Mango
1 Tbsp finely chopped Coriander Leaves
Salt to taste

Mint Coriander Yogurt Sauce

1/2 cup Mint leaves
1/4 cup Coriander leaves
2 Tbsp Thick Yogurt
1 Green Chilli
Salt to taste


To make the Honey Sesame Baked Tofu:

Take some kitchen towels and pat the tofu to remove any excess water. We want firm and dry tofu.
Cut the tofu into bite sized pieces.
Mix the soy sauce, honey, garlic powder, cumin powder and chilli sauce to make the marinade.
Pour the marinade over the tofu and allow it to rest for 30 mins.
Preheat the oven to 180 degree Celsius.
Grease the baking sheet with the sesame oil and place the tofu on the sheet. Do not crowd the tofu.
Drizzle some sesame oil on top of the tofu too.
Bake the tofu for 20 mins, turning the tofu every 5 mins to get an even crispy outer crust on it.
Sprinkle toasted sesame seeds on it.

To make the Corn and Raw Mango Salsa:

Mix all the ingredients well in a bowl and keep aside.

Mint Coriander Yogurt Sauce:

Blend all the ingredients in a blender and until blended finely.

To make the Tacos:

Grill the tortillas.
Now place the tofu on the tortillas
Top it up with the salsa and the sauce.
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Mavinkayee Chitranna | Mango Rice

I've been working like a crazy person for the last two months. I finally see an end in sight and I am all set for a vacation. Aah... the relaxed life. With all those late evening meetings and stress, I've barely had time to cook. Sad to say, I've barely had time to enjoy food and have been regularly cheating on my diet with take away food.

Mango Rice South-Indian Peanuts vegan

And all those burgers and dosas - my version of fast food, made me crave some nice comforting fast to make, tasty to eat and low on fat food. Isn't that a lot of expectations from food? I can be demanding at times. Well *sheepish* most of the time.

Mango Rice South-Indian Peanuts vegan

In times like these I make simple rice dishes. Mango rice or Mavinkayee Chitranna is a twist on the humble lemon rice we eat usually. The difference is that the souring agent here is raw tangy mangos as opposed to the lemon or lime. This is a zero skill recipe. All it needs is you to customize it to your taste buds. But it makes a delicious accompaniment with any gravies or like me you can enjoy it with some spicy Indian pickle and some crispy chips.

Mango Rice South-Indian Peanuts vegan

Chitranna of any kind is always better made with leftover rice. Another reason to make it?
Although, you can make it with freshly cooked and cooled rice as well.

Mavinkayee Chitranna | Mango Rice

Rice tempered with spices and raw mango

Recipe Type:  Main Course
Cuisine:          South Indian
Prep Time:     15 minutes
Cook time:     60 minutes (Cooking of rice included)
Yield:              2 Servings


1 cup Uncooked rice or 4-5 cups Cooked rice
1 Raw mango
2 tbsp Peanuts (Optional)
7-8 Curry leaves (Optional, but tastes better with it)
1-2 Green chillies
1/2 tsp Mustard seeds
1 tsp Turmeric powder
3 tsp Oil
2 Tbsp chopped Coriander leaves
2 Tbsp Desiccated fresh Coconut


If you don't have any leftover rice, wash and drain the uncooked rice.
Cook the rice with 2 cups of water in a pressure cooker until done but not mushy. If not using a pressure cooker, cook it the way you usually cook rice until it is done.
When the rice is cooked, allow it to cool before forking it.
Peel the mango and remove the stone/seed. Grate it fine and keep aside.
Heat oil in a large pan and add the mustard seeds.
Once they splutter, add the curry leaves and peanuts and cook until the peanuts are slightly browned and cooked.
Add the grated raw mango and the chopped green chillies and cook for 1-2 mins.
Add turmeric powder and stir.
Add the rice and salt and mix well.
Garnish with chopped coriander leaves and fresh coconut.
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Hagalkai Mavinkai Gojju | Bittergourd & Raw Mango Curry | Karela Aur Kacche Aam ki sabzi

Hagalkai Mavinkai Gojju Bittergourd Raw Mango Curry Karela Kacche Aam sabzi vegan gravy stew bittermelon indian

As I mentioned in the previous post, time to honour the mango. Ripe, Unripe, Cooked or Raw - it is definitely the best thing about Indian Summers. With the summer all set to go and South West Monsoons looming over the horizon, this is my bid to cram in as many mangoes as I can.

Hagalkai Mavinkai Gojju Bittergourd Raw Mango Curry Karela Kacche Aam sabzi vegan gravy stew bittermelon indian

When we went shopping Mom got very excited looking at Amtekayee or Ambada - a sour fruit very much like the unripe mango. She found bittergourd or karela to pair it with. But at the last minute she decided that raw mango is a better accompaniment than the amtekayee, hence this curry.

Hagalkai Mavinkai Gojju Bittergourd Raw Mango Curry Karela Kacche Aam sabzi vegan gravy stew bittermelon indian

Now I love karela just cooked with a little tamarind and garnished with loads of freshly grated coconut. With it bitter and slightly tangy flavor. Most people I know flinch at the thought of eating karela, but I think this recipe can convert you or your loved ones. This dish manages to awaken all your taste buds with its bitter, sweet, sour and spicy flavors. I took this to office for lunch and it was loved.

Hagalkai Mavinkai Gojju Bittergourd Raw Mango Curry Karela Kacche Aam sabzi vegan gravy stew bittermelon indian

Try it and let me know whether you are now a convert.

Hagalkai Mavinkai Gojju | Bittergourd and Raw Mango Curry | Karela Aur Kacche Aam ki sabzi

Hagalkai Mavinkai Gojju Bittergourd Raw Mango Curry Karela Kacche Aam sabzi vegan gravy stew bittermelon indianBitter sweet sour and spicy curry made with bitter gourd and raw mangoes

Recipe Type:  Main Course
Cuisine:          South Indian/ Mangalorean
Prep Time:     60 minutes
Cook time:     30 minutes
Yield:              4 Servings


2 Karela (Bitter gourds)
2 Unripe mango
0.5 cup Desiccated coconut
0.25 tsp Fenugreek seeds
1 tsp Urad dal
1 Tbsp Coriander seeds
1 tsp Uncooked rice
1 tsp Turmeric powder (Haldi)
1-2 tsp Red chilli powder
2-3 Tbsp Jaggery (Can be replaced with sugar)
A marble sized ball of Tamarind
2 tsp Oil
0.5 tsp Mustard seeds


Peel and core the bitter gourd
Cut them into 0.5cm thick semicircles
Rub 1 tsp of salt and 0.5 tsp of turmeric onto them and leave it aside for 1 hour.
Soak the tamarind in half a cup of water.
Squeeze out the bittergourd and discard the water.
Chop the mango into rough chunks and cook them in a little water until done. Keep the water aside.
Dry roast the urad dal, coriander seeds, fenugreek seeds and uncooked rice for 30-60 seconds until slightly golden.
Grind the above with coconut and a little of the mango water.
Heat oil in a pan, add the mustard seeds
Once they splutter, add the coconut paste, red chilli powder, turmeric powder and fry for 2-3 mins
Add the cooked bittergourd, raw mango, salt and jaggery
Add the tamarind juice if the mangoes aren't sour enough to cut the bitterness of the bittergourd.
Serve hot with rice or chapati.
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Sweet & Sour Mango Curry | Saasav | Pashingiri

Summer is almost over and the love of my summers is going to go out from markets soon. Until then we are going to honour the king of fruits - Mango. For us, in the tropics, summer isn't all about the Sun, we see the Sun all year round. But summer brings with it the delicious juicy selection of seasonal fruits like the mango, jackfruit, guavas and melons. But for us Indians, the Mango rules the heart.

Lalbagh in Bangalore has been hosting the annual Mango festival from 27th May. It is scheduled to be around for a month. So if you have not yet made the trip, you should. They have a wide variety at very competitive prices. We went there 2 weeks ago and bought several kilograms of Alphonso, Kalapad and the tiny Sugar Baby or Sakre Gutti. 

I bought the Sugar Baby mangoes only to make this sweet and sour ripe mango curry. You heard it right, ripe mango not raw. I've eaten it before, but never made it myself. So the recipe is new to me too. I called up several people and collected 5 different recipes, before I decided to make this one given to me by my very close friend Anju from Goa.

It is a delectable curry made with coconut, mangoes, and mustard. Tastes best with rice, but can be enjoyed with bread as well.

The following recipe serves 3.

Sweet and Sour Mango Curry | Saasav | Pashingiri

Mango curry made with ripe mangoes and fresh coconut.

Recipe Type:  Main Course
Cuisine:          South Indian/ Mangalorean/ Goan
Prep Time:     10 minutes
Cook time:     30 minutes
Yield:              3 Servings


8-10 Ripe Mangoes (Use any small mango you can find)
1 cup Desiccated Coconut
1 tsp Mustard seeds
2-3  Dry red chillies (As per your taste)
2-3 Tbsp Jaggery (This can be replaced with Sugar)
A marble sized ball Tamarind (Optional)
5-6 Curry leaves (Optional)
1/2 tsp Turmeric powder / Haldi
A pinch Asafoetida / Hing
2 tsp Oil


Wash and peel the mangoes and keep aside
Soak the tamarind in half a cup of water and keep aside
Dry roast 1/2 tsp of the mustard seeds in a pan on low heat for 1 min. Be careful not to burn it otherwise the curry will turn bitter. 
Heat 1 tsp of the oil in the pan, add the red chillies and fry for 30 sec or until the chillies are crisp.
Grind the coconut, roasted mustard seeds and red chillies into a coarse paste with a little water. 
Heat the remaining oil and add the remaining mustard seeds
Once they splutter, add the curry leaves and lower the heat
Add the coconut paste, turmeric and asafoetida and fry on low flame for 2-3 mins.
Slightly mash the mangoes and add to the curry
Add water to achieve the desired consistency. Add more if eating with rice and less if with bread.
Add salt and jaggery. Do not add all the jaggery at once, taste and add. If the mangoes are very sweet, you may not need much. 
Squeeze the tamarind in the water and remove the pulp. Add this sour liquid to the curry. Again, like the jaggery, do not add all the liquid at once, taste and add. If the mangoes are very sour, you may not need it.
Cook on low heat for 5 mins.
Serve warm with rice or bread.

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Aam Panna [Without Boiling] | Sweet and Spicy Raw Mango Cooler

During these hot summer months in Bangalore, I catch myself day dreaming about summers in Goa. Summer vacations, back then was our right, now just a dream. Off to play by 9am and back home only by 8.30pm managing to squeeze in a lunch only cause my friend was called in for lunch and I would be alone in the sun. It was bliss! Hot & sweaty, all tanned up, we would play everything from lagori to chor police. When the heat got to us, we would take juice breaks. Rasna was an all time favorite among kids back then. Come summer, and all the moms would make a bottle of Rasna and keep it in the fridge for these breaks of ours. It was in times like these, my best friend N introduced me to a more natural homemade drink - Aam Panna. I loved it so much, that she had to bring me some every summer when her mom made it.

Aam Panna is a raw mango cooler. So easy to make and oh so tasty. These days we catch it staring at us from the pages of restaurant menus, but that bright green concoction tastes nothing like the real thing. Firstly, the real thing isn't even bright green :) The recipe I have below is N's mom's. The extra additions I have made to it are all the optional ingredients. You can make it without all the optional ingredients and it will still taste equally good.

Aam Panna | Sweet and Spicy Raw Mango Cooler

Aam PannaA sweet and spicy beverage made using raw mangoes

Recipe Type:  Beverage
Cuisine:          Indian / Maharastrian /Goan
Prep Time:     3 Hours (Includes soaking time)
Cook time:     10 minutes
Yield:              4-5 Glasses / 750 ml


3 or 500 gms Raw Mangoes
500-750 ml Water
8-10 tsp Sugar
1 tsp Pepper powder
A pinch Salt (Optional)
1/4 tsp Black salt / Kala Namak (Optional)
1/2 tsp Cumin powder / Jeera powder (Optional)


  • Wash and peel the raw mangoes
  • Take 500ml of water in a large container
  • Grate the mangoes and add them to the water
  • Cover and leave aside for 2-3 hours
  • Drain out the water into another container. Squeeze the pulp to remove any more juice available.
  • Add sugar, pepper powder, salt, black salt and cumin powder and mix well until sugar dissolves.
  • If it is concentrated, add more water and serve it on a hot summer day.


1) The above recipe made 750ml of diluted juice for me. If the mangoes are very sour, you can store this as a concentrate and dilute it while serving.
2) The amount of sugar, salt and spices, all depends on the sourness of the mangoes being used. I suggest starting with half the quantity of sugar/salt/spices mentioned above and adding more as required.
3) N suggested this is usually served at room temperature, however I generally serve is slightly cooler.
4) This may not be suitable if you are suffering from throat infections, it may aggravate it. There is a slightly different version you can make if you are suffering from throat troubles, boil the mangoes until then are half cooked and then peel and grate. Follow the rest of the recipe as is. This version apparently does not aggravate throat infections.
5) This stores well in the fridge for 18-20 days. However, I doubt you will ever get the chance to test this :). Mine barely lasted 3.

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Mango Cheesecake (Eggless)

Every time I watch that episode from Friends when Chandler and Rachel steal their neighbour’s cheesecake and eat it, I feel like  getting my own. I finally decided to try making one at home. Since it is May and mangoes are abundant, it was an easy choice to make Mango cheesecake. I searched the net for an easy eggless recipe and ended up on this one from Divinetaste. I modified it a little to suit my tin size. I used a 7” loose bottomed cake tin that took me a day to find in Bangalore. I searched high and low for it or for a springform cake tin. Ended up getting it at Ibcablr. Don’t be mistaken, these are available in most places like Hypercity, MK Ahmed, Nilgiris (Brigade road) etc. it was the size I wanted that was missing.

Biscuit base


Curd – ½ litre (500 ml)
Paneer – 200 gms
Mangoes – 3
China grass –10 gms
Water – 1 cup
Powdered sugar – 1.5 cups
Vanilla essence – 1 tsp
Butter (unsalted) – 6 tbsp
Digestive biscuits – 8 to 10
Lime juice – 1 tbsp


Biscuit base:
Crush the digestive biscuits and mix with softened butter until it is evenly mixed. You should be able to hold the mixture in a closed fist and it should not crumble. Add less butter if it achieves the same result.
Spread this on the base of the loose bottomed cake tin or the spring form cake tin and press until it is tight.
Refrigerate for 1-1.5 hrs.

Cheese filling:
8-10 hours prior to making the cheesecake, pour it in a strainer with a bowl underneath it and leave it in the fridge. You can achieve the same results by hanging the curd in a muslin cloth as well.
I made paneer from about 1 L of milk, you can use store bought paneer too. In the mixer, add the paneer and the hung curd and mix until there are no lumps.
Soak the china grass in water for 10 mins.
Peel and puree 2 mangoes.
Heat the china grass until it dissolves in water. Simultaneously heat the mango puree. Do not allow either of the two to boil.
Once the china grass is dissolved, pour it into the mango puree.
Add this mix to the cheese mix.
Add vanilla and sugar. I suggest adding sugar little by little until the desired sweetness is achieved.
Pour this over the biscuit base and refrigerate for half an hour.

Mango glaze:
Peel and puree 1 mango.
Add the lime juice and 1 tbsp of water. Add around 1 tbsp sugar and heat for 5 mins. Keep stirring and do not let it burn. Add more sugar if required.
Pour this over the cheese filling.
Refrigerate for 5-6 hours.
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