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Raw Mango Sattu Drink
Ingredients:
- Roasted chana: 200 gm
- Roasted cumin powder: 1 tsp
- Black salt: 1 tsp (or to taste)
- Onion: 2 tsp, chopped
- Green chilli: 1 tsp, chopped
- Raw mango: 5 tsp, chopped
- Cold water: 1/2 litre
- Lemon: 1 large, juiced
Method:
- Start by placing the roasted chana into a mixer grinder and blend it until it forms a fine powder.
- In a bowl, combine the freshly ground sattu powder with roasted cumin powder, black salt, chopped onion, chopped green chilli, chopped raw mango, cold water, and the freshly squeezed lemon juice.
- Stir everything together until well-mixed, and your refreshing sattu drink is ready to serve! Enjoy!
Mango Mastani
Ingredients:
- Ripe Mango: 2 cups, peeled and cubed
- Full Fat Milk: 1 cup, chilled
- Vanilla Ice Cream: 4 scoops
- Mango: 8 tbsp, chopped (or as needed)
- Almonds: 2 tsp, chopped
- Pistachios: 2 tsp, chopped
- Tutti Frutti: 2 tsp, optional
- Glazed Cherries: 2, optional
Method:
- In a blender, combine mango cubes and milk. Blend until smooth. Set aside.
- Take a tall glass or pitcher. Layer the glass with 2 tbsp chopped mango, 1/4 cup mango shake, and 1 scoop vanilla ice cream.
- Add another 2 tbsp chopped mango, pour in 1/4 cup more mango shake, and top with the second scoop of vanilla ice cream.
- For the finishing touch, sprinkle chopped pistachios and almonds on top.
- Garnish with tutti frutti, extra mango cubes, and glazed cherries as desired. Serve immediately and enjoy!
Aam ka Panna
Ingredients:
- Raw Mango: 2
- Roasted Cumin Powder: 1 tsp, or to taste
- Black Salt: 1 tsp, or to taste
- Salt: to taste
- Water: 4 cups
- Sugar: 3–4 tbsp, or to taste (optional, based on mango tartness)
- Mint Leaves: a handful, fresh
- Ice Cubes: as required
Method:
- Rinse the raw mangoes and wipe them dry with a clean cloth.
- On a gas stovetop, place a roti or papad rack and set the mangoes on top.
- Turn the mangoes at regular intervals to ensure they roast evenly. The peels should become charred.
- Once roasted, slide a knife along one of the sides of the mangoes. If the knife slides easily without resistance, it’s done!
- Let the mangoes cool to room temperature. Alternatively, you can soak them in water for a few minutes to speed up the cooling process.
- Peel the burnt skin off the mangoes once they’ve cooled. Scrape the cooked mango pulp into a bowl using a sharp-edged spoon or knife.
- Add the roasted cumin powder, black salt, regular salt, and mix well.
- Add 4 cups of water and stir everything together. Adjust the water to your preferred consistency. If you like your aam ka panna thick, reduce the water quantity.
- Crush a few mint leaves in a mortar and pestle and add them to the aam panna. Stir to infuse the mint flavour.
- Now you have two types of aam panna – one plain and one with mint!
- Add ice cubes to the aam panna for that perfect chill. Serve immediately, best enjoyed cold!