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Minty Ambi Panna : Indian Food & Cooking Recipes
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  Contributed By: Sunita Gupta
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Ingredients
This is an Indian Refreshing Drinks for Summers!It is a sweet and sour Indian cooler prepared from Raw Mangoes.

Ingredients Needed:
1/2 Kg- Raw green managoes (Kaccha aam)
A mint sprig (pudina) for granish

For paste:
1/2 cup Mint leaves (pudina leaves)
2 tpsb roasted cumin (bhuna jeera) powder
3/4 cup sugar (chini)
1/2 tpsb of red chilli podwer (lal mirch) (this is optional)
2 tpsb salt

Cooking Instructions
Method ( this recipe will serve 6-8 glass)

-Peel raw managoes and discard the skin.

-Put peeled managoes in a pressure cooker and add 6 cups of water to it. Pressure cook to give 2-3 whistles and then remove it from the heat.

-Let it cool and then extract the pulp of the mangoes with the hands and discard the mangoe seeds. Mix the pulp and water in the pressure cooker well.

-Grind all the ingredients of a paste (mentioned above) in a mixer by adding a little water to make a smooth paste.

-Add the prepared mint paste to the mangoe pulp and mix it well till the sugar completely dissloves.

-Take a muslin cloth or a fine metal strainer (chalni) and strain the mixture.

-Check and adjust the seasonings as a lot depends on the sourness of the mangoes.

-Pour the panna over ice put in the glasses and garnish with a mint sprig.


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