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Aam panna and Pineapple panna By Chef Ajay Chopra
Aam Panna and Pineapple Panna are refreshing summer drinks. Chef Ajay Chopra shares the recipes for these popular summer coolers.
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INGREDIENTS
For Smoked Raw Mango Panna
2 raw mangoes
½ tsp black salt
¼ tsp black pepper
1 tsp roasted cumin seeds
handful of mint
For Pineapple Panna
200 gm pineapple
1 green chilli
1 inch ginger
½ tsp cumin
½ tsp crushed black pepper
½ tsp fennel seeds
1 green cardamom
2 tbsp sugar
½ tsp Kashmiri red chilli
¼ tsp turmeric powder
handful of mint
1 tsp black salt
1 tsp roasted cumin powder
1 tsp lemon juice
For Ripe Mango Panna
2 Totapuri ripe mangoes
handful of mint
1 green chilli
¼ tsp black pepper powder
1 tsp black salt
1 tsp roasted cumin powder
1 tsp lemon juice
PREPARATION
- Roast raw mango on open flame till skin becomes soft to remove. add the smoked raw mango in water and remove the burnt skin.
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- Chop the mango and add in the blender, add black salt, black pepper, roasted cumin seeds, mint and blend all the ingredients together and serve it with chilled ice and cold water.
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- For pineapple panna, add pineapple in water and let it soften, add sliced green chillies, ginger, cumin, black pepper, fennel seeds, sugar, red chilli powder, turmeric and let it cook. Remove the softened pineapple, cool it down and add in the blender, add mint and blend all the ingredients together.
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- Remove the mix in the bowl, add lemon juice, black salt, roasted cumin powder and it's ready to be served with chilled ice and soda or water.
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- For Ripe mango Panna chop mangoes and put them in a blender, add mint, green chilli, pepper powder, black salt, roasted cumin powder, lemon juice and blend all the ingredients till it is smooth. Serve it with cold water and ice.
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